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Melding with Millennials

For PR managers and directors who want to appeal to millennials, organization and stress management take a backseat to showing that your company takes initiative and motivates teams. | MORE »

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It’s Time for Action on PR Standards

Although there has been a lot of talk about the adoption of the Barcelona Principles in the public relations community over the past few years, there has been very little detail reported about the voluntary standards that the industry is adopting to put these principles into action. | MORE »

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How To Clean Up Dirty Data (and Polish PR)

With big data comes bad data, and most tools leave it up to you the communicator to figure out what’s good data and what’s bad data.  | MORE »

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Comcast Debacle Points Out Need for HR/PR Collaboration

The recent episode involving a Comcast customer service representative may be particularly cringe-worthy for communicators. | MORE »

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What PR Pros May Expect If They Get to the C-Suite

if a CMO is honest, the real cause for his sleepless nights is worrying whether or not he has a happy CEO and stockholders, something that PR managers can surely relate to. | MORE »

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3 Questions to Ask When Choosing a PR Measurement Partner

If you are not an expert yourself, it’s recommended that you align with strategic partners, firms and/or resources that specialize in PR measurement. | MORE »

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Facebook Just As Relevant As Ever for PR

Let this week’s stellar earnings report for Facebook remind you that the social media platform is still relevant, and you need to be engaged on it. | MORE »

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PR Insider: How Do You Know When Your Client is Ready for Social Media?

When it comes to social media, it is doesn’t matter if your client is ready. The media is ready, and they are waiting. | MORE »

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6 Ways to Make Brand Journalism Work for You

The best way to generate content that is useful and sharable is to practice brand journalism.  | MORE »

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Frito-Lay Crowdsources Potato Chip Flavors, But One Detail Might be a Buzzkill

Frito-Lay CFO Hugh Johnston told the AP that the new flavors are more profitable for the company because they put “maybe an ounce or two less” chips in the special bags but charge the same price as a standard bag. | MORE »

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