For the savviest of bloggers, business is booming. But what does it take to blog your way to the top? Tune in as Joe, one half of popular food blog, 2 Hungry Guys recounts the pair’s rise up the ranks, revealing a secret or two along the way.
To this day, my grandmother is the best cook I know
Luke [the other half of 2 Hungry Guys] and I are both from ethnic backgrounds – I’m Italian and Luke is Greek. I can safely say I grew up in the kitchen, and as a result I gained a keen appreciation for food at a young age.
Before we even thought about starting a blog, Luke and I were planning our weekends around what we would eat. We were avid readers of food blogs – they were our bibles.
We would always put up photos of what we were eating on our social accounts and we had friends constantly nagging us about where we were eating and where they should go. To save offering the same advice over and over again, we eventually thought, ‘why not give this blog thing a go?’
It just grew from there. What started out as a bit of a joke with friends turned into something rather extraordinary for us.
We started getting invited by chefs and owners to visit their restaurants
That was the moment when the blog became less of a hobby and more of – well, I guess, a business. It feels strange even saying it now because we were never doing this for the money.
I can remember thinking, ‘Wow this is actually a thing! People want us to review their restaurants and share their dishes.’ I can’t tell you how exciting that was.
These people work hard to run a restaurant and they’re inviting you into their environment, into this place that is their livelihood – we were on top of the world.
It was a relief to bring new people on
One of our biggest learning curves was discovering how much work is involved in writing a blog post. I mean the life of a food blogger sounds pretty good right? You get a free meal and get to eat some amazing dishes, but the reality is that you go home from work and keep working.
Both Luke and I still work full-time – in finance and dentistry respectively. This means we can’t go to everything because we never want to compromise the quality of our posts.
To continue to be able to produce content with limited time to spare, we started to find people as passionate about food as we are. They would pop up in comments on our posts or as a friend of a friend and we asked these people to share their love of food with our readers. Now we have a team of roughly 10 people, it blows my mind.
We write what we want to read
We’ve always written in our own voices and don’t take ourselves too seriously. We’re not critics and we don’t pretend to be. We never write negative reviews – if we have an unpleasant experience we choose not to write anything at all.
A restaurateur works his whole life for this dream and chefs compose pieces of art that can be demolished in a quick minute. We have the power to make their work last on social media, and I think that’s what keeps us going.
The long hours, the concentration and precision, it’s no wonder you find so many grumpy chefs. But if you’re a self-respecting chef every time you put [a dish] out, you want it to be something people will come back for. I respect that completely.
Luke and Jo are ambassadors for the new Fuze Tea range.