We believe that a clear set of principles and best practices helps our customers, employees and investors understand what our goals are and why we make the decision that we do. Principles let our customers know what value we can and can’t deliver, provides guidelines for our employees when dealing with customers to deliver that value, and in return guides us in delivering more value than what we charge for.
It lets us evaluate how we’re performing over time, and make adjustments as necessary. We adhere as best we can to these principles, and refine them over time as we continue to gain experience and better understand our customers.
Food Blog Best Practices
Building a food blog is a life-long learning experience, which requires relying on others within your community as well as developing your own skillset and knowledge-base.
These best practices for food blogs are an accumulation of over a decade of web design and marketing experience, and are designed to give visitors what they need, while achieving business goals. They’ll be continually updated to be accurate at the time of reading, but like all things online, will change over time.
If you have a specific, compelling reason that any of these aren’t right for you, then feel free to ignore. But unless you have specific user-experience design experience backed by A/B test, you should use these defaults. (p.s. if you do have UX or A/B tests that run counter to these, send them our way!)
- The primary focus for a food blogger is:
- Creating unique, quality content; and
- Networking and promotion
- All other settings and tasks should be left as defaults set by best practices, or changed only for compelling reasons and delegated to specialists who should charge appropriately
- Food blogs should be designed for user experience – page load times are heavily weighted, and SSL is mandatory for visitor privacy
- Caching should be used to minimize page load times
- Images should be balanced for file-size and quality, for performance
- This is approximately 800 pixels wide and 200-kb in size for a base image (3:4 standard = 1200px or 600px high)
- Mobile-variations should be generated via image optimizer plugin
- Images should have descriptive file names and alt content for accessibility
- URLs for recipes should be non-date-based and human-readable
- Incorrect: feastdesignco.com/2018/02/03/the-post-title
- Correct: feastdesignco.com/the-post-title
- Correct: feastdesignco.com/gluten-free-recipes/the-post-title
- Recipes should be unique and catered to each foodie’s audience, evergreen (non-date-based), and thorough
- Fewer recipes that are more thorough are better than many short recipes
- Related recipes and content should be linked to from within the content
- Variations of your recipe can be created in the same page for different demographics (eg. replacing wheat flour with brown rice flour for “gluten-free”)
- 99% of the time, visitors to food blogs arrive at a specific page looking for a specific topic or recipe; as such, categorization, and recipe indexes are largely unimportant to most visitors and serve provide only marginal utility
- This comes in the form of referral traffic from social media (pinterest, twitter, facebook) as well as links to your recipes from other food bloggers, email, and finally search engines
- If you have data to the contrary please reach out to us
- Thin content pages (eg. categories, archives, recipe indexes) should be avoided, and actively noindexed.
- Update: Add content to your category pages, and let them be indexed
- The following should never be used on any website: autoplay content (videos), pop-overs + pop-unders, rotating banners + sliders (see: why sliders should be banned by Yoast)
- Header images (eg. blog logo) should be small and obtrusive so that the main page content displays above-the-fold. You’re the only person who cares about your logo, so keep it small.
Feast Design Co. Principles
- We are the best at creating food blogs, and we partner only with the best to provide that
- The value we deliver must exceed what we charge for our target customers
- Our target customers are not one-time theme purchases, but life-long partners to whom we provide constant value in return for services that enable them to run the best food blogs in the world
- We value all constructive feedback from customers and factor it into our decision making
- We’re not the right fit for all people, and will actively transition away customers who stray too far from our principles so that we can pursue excellence for the remaining customers
- We target the middle 80% of the market, which is food bloggers looking to make $100 to $50,000/month from food blogging
- The bottom 10% demand too much for too little, we will not provide service without being adequately compensated
- The top 10% have requirements too custom and too specific, which distracts us from servicing our target market (this is where you need an in-house developer)
- Customers should receive guidance from us, but should not expect to have things done for them (for free)
- The earnings from food blogs are determined both by the amount of effort put forth, and how intelligently it’s done
- Food bloggers should be provided a roadmap to success and a benchmark with KPIs (key-performance-indicators) to understand their progress
- KPIs should be measured, and show growth over time
- Our target customers want to build food blogs using best practices for websites, not waste time reinventing the wheel