It is holiday time and I was thinking of pudding. You know figgy pudding. I have never had any but some how I started to think of the term the proof is in the pudding. I have no pudding today but I have had some recent conversations with some of our clients about their PressBriefs. I thought I would share them with you and their recipe for PressBrief success. (for the Post Hotel Chrismas Pudding … see below.)
Here are the main ingredients they use in their PressBriefs:
1. Be Brief (Pinch of This) I mean just a sentence or two.
2. Sell the Media to be interested in the story. (Use Sizzle) The media will write the story not you.
3. Variety in your PressBriefs Culture, Environment, Events. And, it is ok to have a few that are longer in length. That said a PressBrief, is a media PITCH, it is not a press-release that you have to labor over for hours and let steam over several pages. ( Think of your Brief as a deligthfull and appetizing Hors-D’oeuvres.)
4. Taste test what you are doing. Look at the reporting and see what is getting the views. Taylor your Pressbriefs to their taste.
5. Link your PressBriefs to the story Ideas page on your website.
6. Refrain from using PressBriefs for postings of a full or partial year events calendar. If you have 10 calendar events, make 10 individual “PITCH” puddings, I mean PressBriefs. Yes, follow the best practice of a media PITCH, one story with its few sizzle points, fresh hot from the stove. If you make 10 PressBriefs you are launching 10 search leads on Google and feeding multiple RSS feeds … So you see…brief is most effective.
7. Make the PressBriefs fun!!!!!!!!!!!
Example: “It is cold here but fishing is hot“
This one liner was responded to in 5 minutes after being posted on Pressuite.com
8. Try to add in your weblink an image selection or key picture that is consistant with the PITCH. This way the images are immediatly available to the media professional to construct a story for their publications or blogs.
9. Don’t limit yourself to just images. How about adding video to make it more delectable.
10. Weather you cook it at -10 or + 34 degrees Fahrenheit, a few minutes is all it needs from start to finish and you will smell the success.
Pressuite has over 3500 media specialists, journalists and travel-writers from all over the world and 3-5 new members are added every day awaiting to hear from you. They all need fresh pudding to feed their own news networks and blogs…Get cooking… Publish a new brief today.
Enjoy the results and happy holidays. Here is the delicious Figgy Pudding Recipe provided from one family member The Relais and Château Post Hotel.
“Après -Ski” Christmas Pudding
from the Post Hotel, Lake Louise.
(serves 8)
110gr. (3 ½ oz) Beef Suet
110gr. (3 ½ oz) Breadcrumbs
280gr. (10 oz) Dried Mission Figs, cut in cubes
180gr. (6 oz) Sultan Raisins
120gr. (4 oz) Brown Sugar
50gr. (1 ½ oz) Sliced Bleached Almonds
50gr. (1 ½ oz) Candied Lemon
2 Lemon Zest
3 Whole Eggs
3cl. Whisky
Mix all above ingredients together and place in buttered Christmas pudding mould. Poach for 3 hours just before serving at 275 F.
Posted by nelsonvigneault 