Meet King Arthur Flour, America’s oldest flour company. Founded in 1790, King Arthur Flour is now an employee-owned company that offers everything from baking products to educational baking programs—all with the mission to “inspire, educate and bake.” PJ Hamel, King Arthur Flour’s resident writer, shows how Google+ helps the company share the joy of baking with people all around the world.
As we mentioned the other week, Google+ Pages helps you share relevant content to your stream with the right people using Google+ Circles. PJ Hamel, King Arthur Flour’s resident writer, uses Google+ circles to share certain recipes with specific groups of interested customers.
Here are some more tips for sharing to your stream:
- Share visual content. Add photos, videos, or links to your posts. Simply drag the photos, videos, or links directly to the share box. To add a link, just find the icon that's next to the URL in your browser window and drag it to the share box.
- Grab someone’s attention by mentioning them in posts. Say you’re creating a post based on a user’s question, or you want to respond directly to a customer in the comments. To really grab their attention, try “plussing” (or “mentioning”) them in your post or comment. This will alert the customer to your comment, and bring them back to the post. To mention someone:
- Type +[person's name] or @[person's name]. (You can also type their email address instead of their name.)
- As you type, an autocomplete list of people will appear.
- Select the person you want to mention.
- Add style to your post.
- Use underscores to italicize. _ italics_ → italics
- Use asterisks to bold. * bold* → bold
- Use hyphens to strikethrough. - strikethrough - →
strikethrough
- Use underscores to italicize. _ italics_ → italics
As you share to your Stream, what kinds of content have you found are most engaging with your followers? Join the discussion on the Google+ Your Business page and tag your posts #mybusinessstory.
Posted by Evelyn Lee, Google+ Pages Associate Product Marketing Manager
No comments:
Post a Comment