#MakingTime A Day in the Lives of Two Foodie Co-founders

MakingTime A Day in the Lives of Two Foodie Co-founders Women can do anything but not everything. As the largest online career community for women, we atFairygodboss realize that balance is a myth, and that picking what to prioritize on a day-to-day grund isnt always easy.In the MakingTime series, women share with us how, for one day, they chose to spend their most precious resurce time.--WhoMolly Ford and Sarah JesupWhat Co-founders of The Food LensWhere Boston, Massachusetts630AMSarah Jesup My alarm goes off. Im one of those weird people that doesnt need caffeine to function, so I head right to pilates. I try my best to motivate myself to work out regularly to balance ur constant eating schedule at The Food Lens Plus, its a great way to combat stress, which is definitely ever present as an entrepreneur.7AMMolly Ford My alarm goes off. Ialwayshit snooze at least once, usually twiceIm not a morning person at all I throw on clothes and head straight to Tatte in Beacon Hill for an alm ond milk latte. I dont like to talk to anyone before my morning coffee.715AMMF I publish the latest article on The Food Lens along with the Facebook deutsche deutsche post ag ag. I encourage restaurants to reshare our Facebook posts to increase besucherzahlen to certain content on The Food Lens.730AMMF I always start my day with a homemade healthy breakfast my go-to meals are avocado toast or oatmeal with nuts and bananas. I will simultaneously skim through emails for anything time sensitive and comb through our social media accounts to respond to followers. I am quite the multi-tasker in life.SJ I try to make koranvers my breakfast is something that is going to keep me full for the majority of the morning. My go-to meal is usually steel cut oatmeal with berries, almond milk and of course maple syrup. While I eat, I prep our Instagram post for the day, or sometimes, for the next week. I like to use latergram to better visualize what the photos will look like on our feed before I ac tually post them. I try to use different angles, colors, and food subjects to maintain diversity and keep our overall aesthetic consistent.830AMMF I walk to Sarahs house, where our office is located. We live a few blocks from each other in Beacon Hill, so the commute is a dream9AMMF+ SJ We go through new emails, social media notifications, and editorial calendars together to discuss/respond to everything. We spend time updating the events calendar on the site, and planning out future content. We are constantly thinking about and talking through new ideas to ensure we keep our users engaged11AMMF+SJ We hop on a call with our web development team to iron out the entwurf for the addition of Breweries Distilleries to The Food Lens. We recently underwent a site wide content reorganization to help users better navigate our content mora efficiently.12PMMF+SJ We head out to meet our photographer at BISq for a photo shoot. We help him with the creative side of things - holding certain foods , using different props to make the photos really stand out and ultimately making sure we get that perfect shot. Simultaneously we make sure to capture the whole shoot throughout a series of Instagram stories to share with our followers. Everyone loves behind-the-scenes content2PMMF + SJ After our shoot, we head to Daves Fresh Pasta and Bagelsaurus to try new menu items and take a few photos for Instagram. Once again, we always make sure to post everything on our Instagram story. When we are researching different spots, we do our best to visit places that are in close proximity to one another to be as efficient as possible with our time.330PMMF + SJ We hop on a call with one of our partners, RESERVE, to continue the dialogue about ways in which we can further promote one another.4PMMF I post an Instagram story of the new content we published earlier in the day to alert users on the latest articles on TFL.SJ I post a photo we took at Bagelsaurus to Instagram.430PMMF+SJ We catch up on any emails that came in during the day that we werent able to get around to on our phones. Tonight, we finalize our upcoming newsletter with our marketing team, Marlo Marketing, which will announce the addition of our new Escapes section on the site. Our first guide features Nantucket, which we worked hard to push out in time for summer6PMMF+SJ We close our computers and take Sarahs dogs for a nice walk in the Boston Public Garden before we head out to dinner.7PMMF + SJ We head to Eventide, to re-taste some of our favorite menu items (and wine too), so we can make a selection for our monthly Cant Miss Dish column on the site. The column, which we recently launched in May, highlights a specific dish we cant get enough of alongside a wine pairing at a popular Boston restaurant. We then send an email with our choice to one of our writers, so she can begin working on it.9PMMF I go through more comments/tags that have people have left throughout the day on our social accounts. It can be tough keeping track of every like/comment across all our social channels, but I try my best to stay on top of it on a daily basis. Engaging with our users this way has definitely been instrumental in helping us continue to build a loyal user base.SJ Im on the couch, on my phone, planning out where we should go tomorrow for more research and Instagram photos. Molly and I are both constantly managing our social media accounts each day - its time consuming10PMMF + SJ Its finally time to turn off our screens and get ready for bed. Tonight we will sleep at our own apartments, but often we both end up at Sarahs. Its true that we almost never leave one anothers sides--Interested in contributing to Fairygodboss MakingTime series? Emailinfofairygodboss.com with MakingTime in the subject line.