Hello, and thank you for joining us.I am Melissa Travers, Director of Community here at BevNET and Notch, and I am so pleased to welcome you to the Nombase Podcast.Don't forget to check out nombase.com, BevNET's platform built for the CPG community.It's where you can find episodes of this podcast and so much more.Today, we are talking about how to build a social media presence as a founder, especially if it's not your strength or passion.Running an emerging brand means juggling all the roles, and social media can often feel like one more overwhelming task.This episode was inspired by a chat at Fancy Food with Arif Khan and Sabeen Hassan, co-founders of Chikka Chikka, a brand with strong retail momentum and an eye-catching product.But like many founders, they don't have a natural affinity for social media.To help, we bring in the voices of Isaac Brody, founder of the marketing agency Socialike, and Francine Voit, co-founder of the very socially sappy brand Pistakio.We're going to talk about how to approach social, even if you don't love it, and how to create a plan that supports real growth.Well, it is so great to have all of you here today talking about this topic.I am sure that it resonates with many founders, especially if you're a founder that may not have been born into a time where social media is a place where you're constantly using your voice and communicating with people.So really excited to get into this.Let's start off with a round of introductions so our audience gets to know everybody.Let's start off with you, Arif and Sabeen of Chikka Chikka.Hi, my name is Arif Khan.I'm Sabeen Hassan.We are both co-founders of Chikka Chikka.We launched last year.That's right.So our idea for this project started about early January, 2024.Fennel seed digestives are something that are a household staple all across the South Asian subcontinent.I grew up eating it fiendishly, and something that always bothered me about the mixes that were store-bought is that they were full of refined sugar, they were full of artificial colors, a lot of other questionable ingredients.And so I started making my own blends.We also just wanted it to be something that was shareable.We wanted people to use, reuse the packaging in a way, have minimized waste.And so having a brand that was super cute and a product that folks could carry around was important.So that's kind of how we got started.And here we are.Thanks for having us.I became familiar with the product, Indian food restaurants, it was always one of my favorite parts when you were walking out the door to grab a big handful of the fennel seeds and kind of like those anise candies.And I have to say the product that you make is so incredibly delicious and you don't lose anything without any of the artificial colors, artificial flavors.And you sweeten the product with maple syrup, is that correct?It's organic maple syrup, so which we procure from the Catskills.So yeah, we wanted to remove the white sugar and a more natural sweetener.Well, I had a handful right before this podcast recording, and I think my breath is as fresh as it's ever been.So amazing product.We can sense that.You'll have to take my word for it.And don't forget that fennel seeds suck in your tooth.Exactly, exactly.A small price to pay, I would say for sure.Isaac Brody from Socialike, tell us a little bit about yourself and about the business that you've built.Where do you focus in social media and how do you approach business and work with your clients?Yeah, thank you for asking and thank you for having me.We've been in business just under 15 years.We are a social media marketing agency that focuses in natural product CPG.So I'm always telling people is if you're a client, if you're sold at Whole Foods, that's where we kind of play.We spend a lot of our time right now creating content and distributing that content.So a typical brand we work with has some legs under them, has gotten started, and now needs some social media power behind it.So we work top funnel brand awareness, pushing retail velocity, but we also have a paid department that focuses on bottom funnel driving traffic to the website and conversions.We try to marry those two under creative to portray the brand in a positive way.Fantastic.Well, I'm super excited to hear the advice that you might have to share today.Francine Voit, co-founder of Pistakio.I mean, what you guys are doing on social media is so impressive.I think I saw on TikTok your pistachio tiramisu filled purse.Got something like over nine million views on TikTok.You guys have amazing engagement on Instagram.Please tell us a little bit about the brand Pistakio and how your social media presence has grown as you've been growing the business itself.Yeah, absolutely.I'm humbled to be here.So thanks for having me.So a little bit about Pistakio.Our mission is to make pistachios go away from every meal.We launched only a little over a year ago and it started actually two years ago as a college social media and branding exercise project.So two years ago is when we opened the Instagram account and we didn't have a product, we didn't have a brand yet.It was an experiment to see how well a community of pistachios would do.It just started popping off immediately.We realized that people that love pistachios really love pistachios.So we got all of our product done, we did all the branding and then we launched a year ago and gained over 20,000 followers now between Pistakio and Instagram in just a year.Well, thank you again so much for joining us.Excited to learn from you as well.So let's get this conversation started.Arif, I was talking to you at the Fancy Food Show and like so many of our podcasts, I asked you what's one of the biggest challenges you and Chikka Chikka are facing right now?And you said, it's social media.You have to do it, it's part of the business, but you just don't love it.Tell us a little bit about that.What have you done so far?What have been some of your stumbling blocks and where do you hope to take it?Right.Yeah, it's something I think we both don't love and granted running a small business, there's always going to be things you don't love like bookkeeping, right?But I'll do the bookkeeping because I think it has to be done.But with social media, I think there's something in me that feels like it's bad.It's like it's totally addictive for myself as a user.I think it's bad for society overall.So I'm hoping to change my mindset and framework, and I don't know if you thought this would turn into a counseling session, but maybe I need more counseling than mentoring.But typically, Sabeen handles it, and she handled it when we had our restaurant, and I think she had an easier time with that.I think there's something about within that scope, it was a local audience, and it was much more about the real-life experience, and broadcasting now into the ether, and not really knowing who's engaging, it feels a little bit more disconnected.And the posting that we do do does get a response, but it feels taking the leap to connect with folks in that wider range is definitely, it just feels less connected.And I can tell with Fran, with Pistakio, it's like, you have amazing content, but I can tell you guys love it.For us, I don't think we love capturing video of ourselves.I think there's a vulnerability that we don't like putting ourselves, it's not part of our personality to put ourselves way out there.We like having fun and doing fun stuff, and kind of in real life, but I don't think that we were able to transfer that to Instagram, is that fair to say?Yeah, I mean, I think as an example, we generally in our personal lives don't post about what we're doing.It's oftentimes we're out enjoying a situation and we're not photographing ourselves.So I feel like even that kind of initial step is something where it's just kind of a foreign, I think, process to us.But now we think like with the business, like usually five minutes after something amazing happens, we're like, oh, we should have captured that.That's where we are.Next time we'll get it.So I think it might be good to start with a mindset because I think that's probably our biggest stumbling block because we know we don't have to love doing it.But then we have a problem like being authentic if we don't love it, right?And it reminds me of a quote like, the key to success is authenticity.And if you can fake that, you got it made, right?Well, I'd like to say that this can definitely be a counseling session.I saw you nodding your head.What are your thoughts around that?Do you guys love it?I will say it might be hard to believe, but in the beginning, I hated putting myself out there.Like, I don't post that much about myself on my social media, but we knew that it was something that we had to do, so it was Pistakio from the very beginning.So, the more we did it, it was like learning behavior, and now we're super comfortable with being in front of the camera.But every time, like, Nico was recording me, or I was trying to record, he was trying to record well, I would, like, film something.I just hated it, and I hated being in front of the camera, and I wasn't comfortable around it.But you do kind of, like, the more you do it, practice makes perfect, and you get more comfortable with it.And it feels like you're talking to someone also a little bit later on.In the beginning, it felt like we were putting ourselves out there for, like, not a big audience.And it was like, why are we putting ourselves out there at this point?But now we're actually talking to people, and people engage back with us.That's when we feel like a real connection is starting to form.If you imagine a specific person that you're creating content for, does that make it easier, or do you just think, I'm broadcasting this to 20,000 people?I definitely think of our community.I don't think a specific person.In the beginning, it was just more to the community of Pistachio lovers that were potentially out there.And now it's to our most loyal audiences that are always engaging with our content and commenting and responding.And as soon as we get that comment from them or that question, it feels like we're actually talking to them.And it's not just putting up a book out there for no one.I think it is OK, though, to sometimes think of someone.If I'm writing a newsletter, I'll have one client in mind that I'm specifically writing that newsletter for.And I think that could help, too.And I think, too, Francine's point, once you see people start engaging and in the restaurant, you could see the person, you could, how was dinner?You could thank them.Once you start building that community of people, and you start to mechanize the followers on your page, that's where maybe it will get easier.And one thing we always tell new brands is, how can you really know your first 100 customers, 500 customers, 1,000 customers?And once you actually know them, in a sense, at least on a social media standpoint, or maybe even in a conversation with them, I think that also makes it, you're not just like talking into the ethosphere, you're like actually talking to the 500 or 1,000 people that truly love your brand.Which I would say we love doing, and I know it's not scalable, but earlier today I was at a store that carries our product, and my favorite thing is to visit stores that have our product and talk to the shop owners about life, about the business, about how our product is doing.And I just can't seem to translate that to want to do that on Instagram.You know, so I guess that's the, how do you make that jump to, we love engaging in real life with our community here, where we live in the Hudson Valley.I can't make that connection on social media.Have you ever thought about like maybe bringing someone with you, like a content creator, local, to just come with you in-store?So maybe it's like awkward, you're like selfie mode on the camera.Maybe if someone's doing that and you're just kind of like free flowing, like walking through the store.I mean, even one of you reporting the other one could be a good place to start, or having like sort of street interviews or like an interview while you're selling your product to someone else, where you talk to them and you're talking directly to the consumer, but you're going to showcase that to more people that are part of your community.Yeah.I don't know why neither of us feel like doing that, right?I mean, maybe with the same people.Yeah.Maybe it's now we're getting into the next phase or the next step of the vulnerability or not wanting to be seen like that, right?I don't know if you want to say anything about that, because I'd be happy filming you wherever we go.I'll teach you how to edit on the side too.Yeah.I guess maybe that's part of it too, is starting with a content creator to see what the simple tricks are to capture the thing and then edit it down into something that you can post so that then it becomes easy to just follow through and do it.I think beginning and then imagining that we need to now sit down and edit this thing and it feels like yet another skill set that we have to master.Well, related to editing, I will share that we made a movie of just starring ourselves for our wedding.We have made a, I don't know, 15-minute film and we're planning on making a 10th anniversary film this year.We can do it, but I don't know, something changes about when we're pushing product.Brain boosting products are everywhere, but which ones actually work?Our free download based on a Nombase Podcast with Mosh, Cognizant and more, breaks down how to formulate and position cognitive support products that deliver.Download now at tasteradio.com/brainboost.What do you love most about the business?Then can you just maybe record that?A lot of what you do, Francine, it looks like is like you're telling the backstory of the business.Your product images are amazing, they look great, and they make you feel great.But a lot of what's getting some traction is talking about the actual building of the business.It's maybe like, what do you feel most comfortable talking about and start there?If people want to see the story of your business too, so maybe it's less product-based and more like story of the brand-based?It definitely is.I think people connect to other people.And I feel like if you find that niche of people in like Southeast Asian culture, like then, you know, they connect to that and they connect to like immigrants.And I feel like we tried to also show that vulnerability in the beginning, it was hard, but then those people started to connect to us because there was a deeper meaning to it.Yeah, it's definitely a great place to start of the things we love, right?What do you love to do?Let's hear it.What are what are like the favorite thing?Is it like?Tell us.I mean, I think for me, it's just sharing it with folks that haven't had it before, or maybe they have had it, but in a different context and in a different format and, you know, just kind of seeing the delight on their face.Also, our audience has been has surprised us, you know, it's something that's very familiar to the South Asian audience.And yet there's then this whole other group of people that are familiar with South Asian culture either through like what they've learned in like wellness or what, you know, they've learned through cuisine or these various areas.And so they have some familiarity, but it's, you know, it's a refreshed take on it.And seeing that surprise and appreciation, to me, that interaction is always something that is enjoyable.For me, what I love is working with Sabeen, so.Or pictures of you two, like that family album.That family album down to 30 seconds.Yeah, but you know.I mean, really, though, like Francine, I see videos of you and Nico on your Instagram and TikTok.I think if you were willing, Arif and Sabeen, to share a little bit about your relationship on social media, you already have a 15-minute wedding video.I think especially early stages, I think that's something that consumers connect to so well, kind of like the emotional aspect of a brand and the fact that you two are partnering together to produce this amazing product.I think that's totally relatable and inspiring, and it makes me want to go buy some.I think we can have a whole podcast just about like founders that are couples, and like how that works too, because like I'm always so enamored by husband and wife that work together.We started working together by opening an abandoned, turning an abandoned biker bar into a restaurant.So, we kind of, that was like right after our wedding, survived that.So we're kind of like, I think we can, I think whether-So we're delusional enough to think that we could be successful in the CPG space, so.Here's an idea, too.You can just go on a bunch of podcasts like this, if you're more comfortable, and then just chop up these episodes and turn that into content.You're going to get a ton of great soundbites for this that can be optimized for your social.Which is interesting because I feel totally comfortable in this space.So what's the difference here with this space in a podcast versus the little snippets and the bits?Well, you got Melissa who called us.She set an agenda.We've got a soundbite on the side.A little bit of structure.Yeah.How do we take that, my comfort or our comfort doing something like this, and translating that into us generating reels or whatever, more content for Instagram?Start with this podcast.Start taking snippets from this podcast, and see what's resonating with your audience and social.Maybe once you see yourself out there, you'll maybe become a little easier.Yeah.The sappy bit of me loving working with Sabeen.All of it, for sure.Yes.But you do have to try different formats.I feel like you could try talking to the camera too, just the way you're doing now.If you're comfortable doing this, then one of you can ask the other a question and take a video of them, and they respond to that question.That could be a piece of content.It's all about trying it and seeing if it works and then trying something else that doesn't work.Arif, you just made an excellent point about the structure.For example, for this podcast, the structure has been pretty much laid out.Are there ways that we might be able to help you figure out some sort of structural plan for social media so you're not constantly looking at a blank page to start from zero?I don't know.Just a plan that helps to regularize.I think we've set those up before.We've done that.We're going to do some content about the product, then content about the health benefits, content about the behind the scenes.I'm curious, Fran, do you guys have a structure like that, or is it all freestyling?We do.Yeah, we do.We have content pillars and we try to balance it out throughout the month, and the four of them are like the four E's, so it's educational, engaging, entertaining, and empowering.With educational content, like with product images, or with like where you're telling the health benefits of your product, we don't just in the beginning, we were actually just like putting a little carousel and, you know, saying what we were doing, saying what pistachios were good or why pistachios were good.And then we realized that like that content wasn't doing as well for us.So we started finding like a storyline around it.And actually, instead of just like telling people this is why pistachios have protein, we were showing how pistachios are good for you.So that was like true storytelling, for example.During April Fools, we had this guy that sent us a complaint about the fact that our product isn't as like green as the other ones, but like he was looking for like a neon green, like artificially dyed pistachio spread.And instead of just posting that email that we got, we made a like super neon green post, which was like our pistachio spread as if it was like artificially died, with no real pistachios and like all artificial colors.And then we posted that with the email and it like blew up.Everyone loved it.And like it went back to like our story, went back to the educational portion of it, but it wasn't just us saying like, we don't use dyes, you know?It's a little more boring versus like the other one was a lot more engaging for people.What are the things that you're looking for when, especially early when you were first testing out different things to see what got traction, what were some of the indicators to you that like, okay, this is working, this is tracking, I'm going to try this again versus, I don't know, something that just didn't work.The behind the scenes is what works the best for us.So like Isaac was saying, like a lot of our feed right now is like a fraction building the brand and showing like as much behind the scenes as possible and making people feel like they're building it with us.So when we were like three months before launch, we started posting every single day, like what it was like to launch a Pistakio business and just going through like different things every day, like whether it was getting our first PO, whether it was like going to our Dish of Wear or like bringing the boxes ourselves to like ship out to people that ordered.And that's what started doing really well.So that's why we continue to do it more and more and told the story, but also brought people along the journey too.And I can tell that people love the behind the scenes, what it's like to run a business, start a business and manufacture.And my thought is, do we need to do another one of those?So what do I do about that?I think you do.They're all different.It's also pretty easy to do in a way because you're already doing all of that stuff.All you have to do is record yourself doing it.Imagine you see this huge brand, a corporate Nike back in the day that were posting how they got their first shoes out to people.It would be so cool to be able to see that.I think in the same realm, you guys can do that too and show people how you make your product, especially on TikTok, people love manufacturing background behind the scenes.But you could try to focus it in another way.It doesn't have to just be how you're building it.It could be going back to South Asia and seeing the manufacturing facility there, or how they're eating it there.You don't want to see manufacturing in India.Maybe they do.Maybe you do and then compare it to others in the valley.Exactly.That's a good comparison actually.That would boost sales.Yeah.Beverage companies are using glass to differentiate in the RTD market.Download our free resource featuring insights from the Glass Packaging Institute via Carota and Sandstrom Partners on why beverage companies are making the switch.Learn more at tasteradio.com/class.I think one thing to also think about is not getting caught up in the amount of followers you have.If you look at Francine's brand, she had a post that had 10 million views and she has 2,000 followers on TikTok, her Instagram account is much bigger or has a bigger audience.But if you produce good content right now, people will find you, the algorithm will know it's so strong right now that if your content is good, it's going to find people and it's going to find people that like you and like your brand.Those four content sellers are what we try to balance everything out for a few months with that.But then on top of that, we try to separate our content between warm and cold content.When we're speaking to our warmer audience, which is our followers that have been around since maybe the very beginning, they've already purchased and they've engaged with us before, we try to tell them a little bit more about what's happening right now in the journey and it might only relate to them.But then with our colder audience, so maybe that'll be like half of a week, so two to three times a week, we'll kind of do more relatable, broader content that will tell the story once again and speak to a newer audience so that they can connect with us.They can maybe start following us and eventually they'll become a little bit warmer and then like a hot audience.So I haven't heard that, the warmer audience versus the colder audience.Are you segmenting your audience or are you just segmenting, like you're just dividing?No, just dividing the posts.So dividing like between the week, we'll do like two to three posts that are for like cold content and then two to three that are like for like warm or hot content.So an example of cold versus warm content.What would be an example of that?Cold content could be like us recapping and telling our story like completely from scratch again.So people that already have been following us, probably already know like what we're going, what we're doing.But then like the warmer content could be like our production facility like isn't working and we're totally out of stock, and like this machine doesn't work.Then like those people that already follow us, they have been following the entire journey since like we first launched, that they know like we were in a shared kitchen, and now we're in a production facility and now the machine broke.So they're sort of following along.I have a question for you, Francine.I also struggle with social media.It's not something that I feel super comfortable on.And I always wonder how do you angle or transform something so that it works on social media?To take your point, you're telling your story from scratch.For the cold audience, how would you change the way you tell that story to us, for example, versus the way you show that on social media?On social media, we tend to dramatize things a little bit more.And something that is going on in our production facility that maybe wasn't a huge deal, but we still went through this horrible scene, then we tend to put a little more drama to it and try to make everything a bigger deal.And for our story, we will say the points that really we think consumers will attach to.And then for like buyers, it will be completely different.And then for like if you go to a market, it will also be a little different.It will be the way to like sell the product.So it's weak.There's like small tweaks, but it's not like a completely different story either.And are you posting on stories and in your feed, maybe some reels?How do you divide that content up?We tested like posting it in feed and then posting reels.And then stories.And you can also see like the analytics through Instagram now of like who's viewing what.And we did notice that like our reels have a lot more reach than our posts.So technically, I mean, we would do in feed posts looking more for like a warmer audience because those maybe aren't going to reach as many people as a real might.So we do try to like split it up, but it's definitely more so on reels.Your basic analytics are pretty great on Instagram and TikTok.Like there's not much to like if a post is performing well and a reel, if it's performing well, more people are going to see it.And then once you have a baseline, you don't know what's performing well and what's not.Easier said than done, but just do more of the what's performing well part.And you just need to experiment that.Like it could be that your in-feed posts will be better than the reels.So here's my question.As founders, we know that there's always more to do than we have time to do.So everything is an opportunity cost, right?And I get, so you're talking about, you know, with your reels, like you're getting more engagement and with your content, you're getting a lot of engagement.Is it clear to you that your investment in time in social media, which is great, is translating into sort of long-term, I guess we'll just say even short-term sales that lead you to your long-term goals?For us, it definitely does.I think at least like 70 to 80 percent of our customers have found us from Instagram and discovered us there.And then on top of that, we went to the Fancy Food Show earlier last month.And we had our booth for the first time.And I think almost like 50 or so people asked us how our move to the new production facility went because we had posted about it on social media, which was insane.Like the brand awareness was there.And I think if we had gone to Fancy Food Show the year before, people wouldn't have known what we were up to as much.There wasn't as much brand awareness as there is now, but we can tell that even if those people hadn't purchased yet, they knew who we were and they came to our booth because they wanted to try it and they've seen us before.That's great.I mean, about how much time do you spend?I don't know, per week?It's harder to quantify.It depends on the week.I would say we try to cut about like 5 to 10 hours in a week to like record content and then like maybe 3 to 4 hours every week to brainstorm content.And that also includes like emails and things like that, so then that would also not include like editing it.But you also get faster as you start doing it.Is it getting easy for you?Easier?It is getting easier.At times it feels like you run out of ideas, so it can feel harder.But once you get out of like a creative rut, that definitely helps.I would say like in the beginning, what was really nice is that we had started that series that I was talking about where we like vlogged every day before we launched and that was super easy because we had to post every single day, but we knew it was going to go out and all it took was maybe like recording ourselves like throughout the day, which didn't take up any extra time.And then at the end of the day, maybe like an hour to edit the video and then post it.And it was okay if it wasn't perfect.Do you think that would be a good strategy for us?I think creating the series is a good call.Gives you some structure.You know, you're going to come out with something every Monday, Wednesday, Friday.And you're kind of like holding yourself to that.And you could maybe brainstorm together, like have some friends over, pick around some ideas and get 10, 15 ideas ready.When you have, you know, you spend this time recording and the, do you then kind of batch it out and schedule these things to go out automatically?Or is it, so are you kind of consolidating all of that work into a period of time, or do you just do it as the day comes in the week?We were doing it as the day went by.So like we would actually film like all that morning's with on like 7 a.m.to like 3, 4 p.m.and then just posted at like five or so.I wouldn't recommend like scheduling the post.I think we tried to do that a couple of times, but we saw that like the performance actually dropped if you're not actively there posting it on social media and replying to comments and responding to people.Because when people engage with you, they also want to feel like you're talking back to them and they're not just like talking into the nothing.So I would recommend if you were to do like a vlog type of series where you're just going throughout your day, but just not batch it, but just know like maybe one of you records on Monday, the other one on Tuesday, the other one on Wednesday, you know, something like that.We haven't seen much of a drop off when we batch.Like we have a different, you know, we do it for a dozen brands.I think the key is making sure that you respond to the comments quickly.Cause that signals to the algorithm that you're there.And a lot of times for small businesses, that can be more of the time suck.Then, and time suck means it's a bad thing, but that can be the time consuming thing.Cause ding, ding, ding, you have a good video and you want to, people are saying this is small, you want to respond to them right away.But I think you, I think batching is fine.As long as you're mindful that the comments matter, help you publicly respond.If I already feel like I have a social media addiction or spend too much time on my phone, and now we're creating amazing content and I need to engage and respond with all of you.So we're going to change your addiction into something that's going to help you make money.So you're not just like mind is scrolling on the toilet.Now you're scrolling with a purpose.Now you're engaging with your consumers.Now you're actually, someone says, oh my God, I love this product.You're clicking into their feed and understanding more about your consumers.So yes, it can be a time suck for sure.And it is, and we can talk about that all day, but if you're focused and you think of it as you want to learn more about your consumers, that's the secret sauce.Maybe there is a managing of my time to make that like, I don't know, Fran, you do that.Does the algorithm respond if you're late sort of commenting and replying to other posts?Does it, do you get dinged in a way that if you're not timely?Because I think Instagram wants us to use phones all the time, responding and engaging, right?I think it definitely does.It doesn't help when you don't respond right away.Don't tell me that.Yeah, it's hard to quantify because it's always changing.You should be there responding to your audience, I think in general, if someone is engaging with your content, it's not nice to ignore a friend.Why should you ignore the customer who maybe has specific feedback about how you should sell it?We basically launched Crunchy because of feedback from people.So definitely responding is going to be beneficial for your business and being on social media and on your email is beneficial.So I have a question too, because apart from our audience that we want to engage with, there's also a lot of, I'm going to call it spam that shows up in your inbox as a business owner as well.And I guess question for both Isaac and Francine is how do you have recommendations on how to manage that?Because we want to engage, but I feel like there's also just a ton of marketers and people that you have to take the time to now go through and see what is it that they want?Is this legitimate?What are best practices or what have you seen kind of work in that realm?We get a lot of those too.So it's just part of it.I definitely would say like in the beginning, I was just ignoring them and then deleting them, but then I would get like 15 more.So I just could, you know, telling people I'm gonna pass and then, you know, they stopped replying.So for us, that was really helpful because otherwise you won't stop getting those emails.Yeah, I would agree.I agree too.I think you're gonna get spam, you know, it's no different than email, no different than like, I'm sure your booth at Fancy Food Show.I think it's just part of like being a brand.Well, hopefully Arif and Sabeen, you know, you feel a little bit more inspired to dive into social media.Are you feeling any more optimistic now than you were, say, 40 minutes ago?Sometimes I'm like, I'm too old for this shit.But I think like we have fun in real life.And I think the key, as you guys were suggesting, is like make this into a fun thing, right?And it's like find the fun stuff and the stuff we love about the business.Like it was good to hear Fran saying at first it was awkward, like anything in a way you don't like doing or you're not good at, it's going to be awkward.And we certainly like doing things that we've never done before.So I think it's like a new approach and a new mindset more than anything.And then having that structure to help us through that.Yeah.Let's see.I mean, in a way, this could be a challenge if we're going to be vulnerable and put ourselves out there and say like, we want help and we've taken your time and we really appreciate all you guys spending this time kind of counseling us.So I feel like that's a nice challenge or a nice sort of pressure on us.No pressure, but encouragement for us to produce content.If I had to give you like a homework assignment, I would say try and come up with some sort of series or like I'm going to post every whatever once a week or twice a week, whatever it is and just try and commit to that.I would also recommend maybe like finding a couple of accounts that you like their content already and maybe they're not showing as much like face to face, but maybe it's more like recording behind the scenes without like being as vulnerable.So if you find anyone like that or any account, do some research and see what you like about them and take inspiration from it and then create your own content.Well, Arif Khan and Sabeen Hassan over Chikka Chikka.It was so great to have you on here.Thanks so much for opening up this part of your business to our two experts and to our audience.I think it's something that so many people struggle with, and I'm sure that they will be happy to know that they're not alone.We will be keeping our eyes on your social media accounts and cheering you on from here.So thank you so much for the idea for this show.Isaac Brody over at Socialike and Francine Voit over at Pistakio.Thank you so much for your expert opinions and your inspiration and ideas.It's been such a pleasure to have you on and to have this group discussion.For everybody out there at home, thank you for listening.Make sure you go over to nombase.com to check out other episodes of this podcast and so much more.And we will see you next time.That concludes another episode of The Nombase Podcast.If you enjoyed the show, please leave us a review and follow us on your listening platform of choice.Want to be part of a live recording?Register at nombase.com/podcast to join the conversation.You can also watch and listen to past episodes on nombase.com and don't forget to join our Nombase Slack at slack.bevnet.com for company updates, industry networking and community discussions.See you next time.
