Grow: How Jonathan Nunn perfected the recipe for Vittles
on.substack.com
We invited Jonathan Nunn, who edits and writes for Vittles, to share insights on how he’s grown the U.K.-based publication into a go-to outlet for food writing.
Love the tips here, and the unconventional approach to the newsletter layout, as well as growth strategy! Thanks for sharing, Substack! I've been trying to grow my subscribers and I've had some decent jumps after certain interviews. But like you said, it's gotta be with people of greater "influence" (anyone else cringe when they say that word? Ha)
I really enjoyed this post! Attracting new readers and subscribers while staying true to yourself is a tough balancing act, but it sounds like Jonathan Nunn has managed it.
Hi! Do you also track sources of new subscribers? Does substack as a platform contribute to getting new subscribers or it's only your effort on twitter, other social networks?
The authors of food newsletters should have sufficient information about cooking procedures or food properties, and I personally am not keen to study this issue. Thanks substack
Love the tips here, and the unconventional approach to the newsletter layout, as well as growth strategy! Thanks for sharing, Substack! I've been trying to grow my subscribers and I've had some decent jumps after certain interviews. But like you said, it's gotta be with people of greater "influence" (anyone else cringe when they say that word? Ha)
Great advice, thanks Johnathan!
I will definitely be implementing all of your tips, thank a lot.
Thanks for the great advice and for the transparency! It’s all very helpful.
I really enjoyed this post! Attracting new readers and subscribers while staying true to yourself is a tough balancing act, but it sounds like Jonathan Nunn has managed it.
A lot of useful info here! Thank you.
Well done.
Hi! Do you also track sources of new subscribers? Does substack as a platform contribute to getting new subscribers or it's only your effort on twitter, other social networks?
This is a timely post. I like it so much I shared in on our Medium post.
The authors of food newsletters should have sufficient information about cooking procedures or food properties, and I personally am not keen to study this issue. Thanks substack