When I began this blog in 2009, Julie and Julia was out in theaters. I had read the book a year earlier. Food blogging was becoming more mainstream, but it was NOTHING like it is today. People were blogging primarily for fun, not money.
I strongly suggest researching the following before you start: blogging platforms (I recommend self-hosted WordPress), hosting companies, types of food blogs, food photography, editing software, how to shoot videos, best social media practices, SEO, and copyright infringement.
Have a vision for your blog that feels representative of you. Come up with a name, design, and photography style that embodies what you love. Make sure your site name isn’t under trademark, and that the domain and all relevant social media platforms are available (Facebook, Pinterest, Instagram, Twitter).
Listen, I hate the term elevator pitch. However, it serves a purpose here. You don’t need to robotically state the same thing every time someone asks what your blog is about, but you need to be able to express your vision clearly.
Have an easy-to-navigate menu bar and recipe index. Make your recipes searchable and easy to find. Get rid of any unnecessary banners and junk in the sidebar. Stop linking to places that aren’t on your blog unless you’re sharing relevant posts or research-related content.
I understand how difficult it is to invest money in something that’s not yet turning a profit. However, there are many instances where cutting corners will harm your ability to earn revenue, so it’s worth investing up front.
Once your blog is live, you need to work on building a foundation of solid content and an audience. This takes time. Post regularly to your social media platforms, even if it feels like you’re shouting into a black hole, and engage with whoever is listening.
If you’re going to adapt a recipe, you MUST take the time to rewrite the instructions. You should also reorganize the ingredient list a bit if possible. This is a common rookie mistake.
If you adapt a recipe, you need to credit and link to the original author. Adapting doesn’t make it yours. Your mother taught you not to steal. Don’t steal. Check out my tomato bisque for an example of how I link to the original source.
Be consistent with your recipe formatting. Write clear instructions and don’t abbreviate. Consistency will make people feel comfortable. Proofread! Mistakes happen to the best of us.
