Neckwear. That’s what this is all about.
The Mix. Thoughts, ramblings, advice, memories, links, somewhere for those things that don't go anywhere else. Possibly work, possibly work-related, possibly neither.
We’ve become lazy with language. Cliché and jargon have crept into every aspect of life – and business as much as anywhere. It’s not often I have a rant and go off on one, but I’m going to go off on one now.
I took some persuading to get one. You would think for someone in PR that the gadget that enabled you to keep in touch by phone, text and e-mail at all times would be a must.
Not so for me, until now. I think that there are times when it’s good not to be in contact (like driving and eating a banana, or when receiving serve, or at the vet, or just before the trumpet solo in A String of Pearls … or at a meeting with a client), and when it’s good to talk (as they say) rather than e-mail.
Well it was bound to happen sooner or later.
The Paris office, our apartment in the 7th, is closing – and with it our monthly trips to Paris for real city life and my regular appointment at Franck Provost, hairdresser to the stars, in the rue de Sèvres.
The determining factor was tenant or client…
I hope everyone is going to be eating Scottish Venison on Sunday 4th September to celebrate ‘Eat Scottish Venison Day’ or as I mistakenly called it ‘East Scottish Venison Day’ which might have upset the folk in the west.
When your client in demand is up to their oxters in the finest Hebridean water in pursuit of the king of fish there’s no way he is going to be interrupted for an interview, not even for the BBC! That’s why, on this occasion, it fell on me to talk about venison and deer farming when BBC Radio 4’s Farming Today came knocking. Forgive the Floydian slip …
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This is me interviewed by Anna Hill on the subject of why Scotland needs more deer farms – and no, it wasn’t done live at 5.45am. Thank you for asking.
In these straightened times the pitch for new business seems to have been taken to new extremes…
Last Wednesday, lunch at Chef Tom Kitchin’s The Kitchin on Commercial Quay, Leith. Three course venison lunch to push Scottish Venison Day and spread the word.