Savor the Success - The Premium Business Network for Women Entrepreneurs.

For Premium Members, we have added a new benefit to help you gain lots of fans and followers. Since Savor has great SEO (type your name into google and see your Savor profile come up in the top 3-4 links), this will help increase your numbers!

It looks like this and is located just under your website:

How to add your Twitter handle:

Go to: http://www.savorthesuccess.com/tools/profiles

Scroll to the Twitter section. Click the "Sign in with Twitter" button and follow the instructions.

How to add your Facebook Fan Page:

Go to: http://www.savorthesuccess.com/tools/profiles

At the top, add a new website link

In the "type" drop down, select "Facebook Fan Page"

In the address field, type your fan page address (ie. http://www.facebook.com/savorthesuccess)

Click "add" button

You are ready to start collecting fans and followers! 

Great News! We have a new feature to help you stay ‘in the loop’ with your favorite café discussions.

At the top of each café discussion, you will now see a button that says, ‘follow discussion’. By clicking on this, you will subscribe to an email notification every time a new message is posted in this discussion. To stop receiving notifications, simply select ‘unfollow’! How easy is that?!

We also added a ‘category’ feature to help you navigate the cafes. When starting a new discussion, please select from the drop-down menu and choose the category that best fits your post. (If you have suggestions for additional categories, please email them to info@savorthesuccess.com)

When perusing a café for discussions relevant to you, simple select a category from the drop-down menu below the Café header.

Listen and watch Payson Cooper show you how to synchronize your Facebook and Twitter accounts with Savor the Success.

Also, check out our previous How-To videos:
Savor How-To: Using the PR Opp RSS feed >
Savor How-To: Business One-Sheet >

Listen and watch Payson Cooper show you how to use Savor's PR Opps RSS feed. You will learn how to feed your favorite RSS reader with all the fresh PR opportunities from Savor the Success.

Also, check out our previous How-To video:
Savor How-To: Business One-Sheet >

Contributed by Publicity Specialist Melissa Cassera - http://www.casseracommunications.com

If you’re reading this article you’re most likely eligible to start downloading your Savor Media Lists. Congratulations.

This is a fabulous benefit for premium members (take it from the person that just realized how much money she spent on PR software this year while doing my taxes!)

Your first step is to choose the list that’s appropriate for your product and service. Once you’ve done so, you’ll open your list and probably see something that looks like a foreign language. Lots of columns – all smooshed together - and out of alphabetical order. You’re starting to feel really overwhelmed and want to click the little X in the top right hand corner and make it all go away.

Don’t worry! Your trusty friend is here to walk you through exactly how I use my own media lists.

First let’s discuss a bit of media list etiquette. Your media list should be used as a guide to provi [...]

Listen and watch Payson Cooper show you how to use your Business One-Sheet on the Savor the Success website. Your One-Sheet is used to send the media information about your company. And the best part is that it does not include any attachments!

Try using your own Business One-Sheet here. This is a premium member feature.

More how-to's coming up next week... Stay tuned!

The choice of cheese is the most critical aspect of making real Swiss Fondue. You will need Swiss Aged Gruyere and Swiss Vacherin (Vacherin Fribourgeois). The quantity of cheese needed is simple to calculate:  1/2 lb of cheese per person, (less for kids).  

So for 4 people, you will need:

• 1 lb Gruyere and 1 lb of Vacherin (total of 2 lbs, 4 x 1/2lb)
• 1 cup white wine (dry)
• 1 garlic clove
• 1 tps corn starch
• pinch of baking soda
• 2 loaf of bread. 

Bread: 

Not sourdough!! Too strong. Find a nice round white bread with thick crunchy crust. Cut in thick slices, do not cut in cubes, cut slices only a few minutes before serving the fondue, you do not want the bread to dry. People will break the bread slices in cubes themselves on their plate. (this is a Swiss tradition...)

Sides:

• Small cornichons (gherkins)
• Cured meats: Brasiola (italian dried beef), Prociotto, etc...

Drinks:

White wine, dry preferable. Alsacian wine works well. Not chardonnay, too sweet.. If your w [...]