Podcasts about cheese day

Big news about the public version of this podcast feed at the start of this episode, plus I tell you all about Hub City Comedy Week and the man I “met” at 2AM. There’s also our Holi-Days like National Wine and Cheese Day and you all get a shout out from Ronda in The Tribune! And for Premium Subscribers of The Midnight Air, I have another instalment of my 1990’s Summer Windows-Down Bangers! Thank you to Aaron Brungardt for engineering, mixing, and production expertise, Geoffrey Tice for artwork, Bobby TBD for theme music, and All Things Comedy for their support, production, and distribution. Email the show at mailto:themidnightmailbag@gmail.com!

Tune in to the latest Social Success Series Podcast episode featuring special guest and Social Media Manager at Remington Hospitality, Anneleise McEvoy!  Anneleise joins the podcast to talk all things social media for Remington Hospitality as well as hotels in general and how they can not only improve but maximize their social presence online to drive bookings to their properties.  Cassady Quintana: Welcome to the Social Success Podcast, where we have conversations with top hospitality professionals about successful digital marketing strategies, emerging trends, and how to connect with today’s travelers. I’m your host, Cassady Quintana. Hello, everyone, and welcome to another episode of the Social Success Podcast. I am your host, Cassady Quintana. Super excited for today’s episode today. I have Anneleise McEvoy, social media manager at Remington Hospitality. Anneleise, thank you so much for joining me. Anneleise McEvoy: Absolutely. So first of all, thank you so much for having me. Cassady Quintana: Absolutely. I’m super excited you’re here. Obviously, we’ve talked a little bit before this episode, so I’ve gotten to know you some and especially from your LinkedIn presence, but for our listeners who may not be familiar with you or Remington Hospitality, could you give us a little bit of background about how you got to where you are today? Anneleise McEvoy: Absolutely. So I’ve always loved social media marketing. I’ve been passionate about it ever since college, and it was a career path that I always wanted. I started out in college being super involved with clubs and internships where I did social media. So in 2020 when I graduated, I moved to Dallas to pursue, pursue a career in social media marketing at a food and beverage, a food and beverage marketing agency that’s top year in Dallas. I started out as a social media specialist, went all the way up to a senior account executive. So I worked there for three years, and then at my three-point mark, I was like, “How can I mix one of my hobbies, which is traveling, into my career?” And so I was scrolling through LinkedIn, one day and came across a job posting at Remington Hospitality, reached out to my now boss, Alexis, and she told me about this aw- awesome opportunity that she was building a in – house social media agency for their portfolio of hotels. And so the rest is history. I am a social media manager at Remington, like you said. And one week is different than every… Every day is different, is what I’m trying to say. I might be in Key West learning about a hundred-year hotel or making content on a private beach, or I might be closer to Dallas where I’m based now in Fort Worth, marketing a trendy girl dinner experience on their rooftop. So that’s what I love about social media. Every property has its story and I get to help tell that story through social media. Cassady Quintana: Absolutely. And I’m glad you mentioned the different locations, because that kind of leads me into my next question. You know, at Remington, you guys have properties that span across very different markets, like you said. Something in Key West not going to resonate with someone that’s looking at a hotel in Texas. So when you guys are kind of building those strategies, how do you make sure that it feels unique to each property but still staying, you know, efficient as a corporate social team? Anneleise McEvoy: For sure, for sure. So one thing I always say, you can’t market a property that you’ve never experienced. And I’m sure that that’s true in every industry. I knew, I know that it was true in the food and beverage industry too. So before I build a social media strategy, I want to walk the property. I want to eat at the restaurant. I want to meet the team and experience it like a guest. So that’s where you discover the little things that make the hotel memorable, the experience. So that’s the first thing. I wanna visit the hotel like a guest. And then I pair that with the brand standards. So for example, if you’re a Marriott, a Moxie should feel completely different than an autograph collection. Every hotel should have a personality, but in that personality, we’re working in the brand standard. So at the end of the day, hotels don’t sell rooms. It’s all about the experience. We’re selling experiences. So social media’s job, every content creator’s co – that come into the property, our job is to create a place where someone wants to book before they even book. So that aesthetic feed is where they picture themselves experiencing. Cassady Quintana: Oh, I absolutely love that. And it’s, it’s interesting because when we think probably when you first started in social media or even when we were in college, social media was a completely different thing than it is now. We’ve seen all these updates and especially in this new age of AI, things are changing. So do you and what you’ve noticed with your job, like, how has social media changed, you know, even from two to three years ago and how has that changed your day-to-day role with what you’re doing at Remington? Anneleise McEvoy: Honestly, everything. Like six years ago, social media landscape changes literally every single day. I feel like I open Instagram and there’s a new update. Like last week, you can scroll through an Instagram carousel, I’m sure you’ve probably seen, and you don’t have to pick one caption. You can caption each photo now. So just things like that. There’s just always another update that content creator social media managers have to publicize out to the property teams as well. But I actually think that’s one of the most exciting parts of social media because it’s ever-changing and we can… There’s always something new to learn. And then on top of every algorithm that’s changing, I think the biggest thing that’s changed in the social media industry is influencer marketing. Because when I started six years ago, I would give an influencer a pizza and beer and they would post five inseed posts about it. And they would post it all on their stories and tag us and even do weekly posts. And I just gave them a pizza and beer. And now creators understand the val- value that they provide and are asking for paid collaborations, which I don’t think is a bad thing because we’re getting more of that quality content. But the challenge there is finding a partnership that works for both parties because for everyone watching, you probably know that hospitality budgets aren’t as big as people think. So even the marketing budget. So I think it’s about negotiating with influencers and giving them what they need as well as what we need. And then the last part of that question I think that’s changed is, of course, AI. I think I have a pretty strong opinion on it on the marketing landscape. I think there’s a right way to use AI. And a lazy way to use AI. So of course, when you’re scrolling your LinkedIn or any social media platform, you see captions with those M marks and you assume that they’re a AI-generated caption, but I think marketers should use it to enhance their ideas. Right. In my career, I found that all marketers have creativity. So it’s just an enhancement. Make a good idea great and AI is not here to replace creativity, I would say. Cassady Quintana: I definitely think it’s, can be used as a vehicle, like you said, to enhance the skills you already have. And even just to, like, bounce ideas. I know I use AI a lot of times, like, “Hey, I have this post idea. You know, what do you think about it? ” Or, you know, asking AI to just clean up my copy a little bit or, you know, helping me along the way. And we’ll talk a little bit more about AI further down. But since you mentioned influencers, I did wanna ask you about that because you do work closely with influencers. So from your point of view, like you said, not, not every influencer is a match and not every influencer is gonna deliver what you want them to deliver. And a lot of the times when hospitality professionals think about influencers, they just want someone with a lot of followers, right? They just want the big numbers, but there has to be alignment. So for you, and when you guys are working with influencers, kind of what separates a good partnership from someone, you know, that maybe not f – maybe doesn’t fit that well? And how do you guys go about finding those influencers? Anneleise McEvoy: For sure. I think what you just said, people think about the follower count and just look about at follower count. It’s all about the vetting process upfront. So you’re looking at engagement rate. I’d rather work with someone with a higher engagement rate, a smaller audience, and people that are connecting with their followers, and you can see that that’s genuine than someone that has over a million followers and doesn’t have a connected audience. And I find that their content is more authentic anyways. One of my favorite success stories, actually happened the other week. He did have a lot of followers, but it’s not even about his content. It was the creator. We always, after creator partnership, we always ask what we could have done better or how their story went. And it was a creator telling us he brought his whole family, extended family, and he already booked a trip for Thanksgiving with his family again, because they loved the experience so much. So that’s when influencer marketing, influencer relationships become more than just the content. It creates future guests because they’re gonna keep coming back. And if they’re passionate about the property, you know that you have an ongoing partnerships. I think that’s super important to create those ongoing partnerships as well. Cassady Quintana: I love that you said that because when you were talking about that, it makes me think of the parallel of just hospitality in general and how hotels treat their guests because, you know, you guys hired this influencer to come create content and share his story about his stay there. Yeah. And in turn, he wants to come back. That’s the same exact thing in the same way that hotels should treat their guests too, because they’re kind of like micro-influencers in a way. Like they’re telling their friends and family if their stay was good, they’re gonna post about on social media if their stay was good. So I love that there’s that parallel there. And a lot of times, influencers can be expensive. I think we all know that, especially in this age. Yes. Like they’re making enough money to live off of it, but there are those micro-influencers that do still have dedicated audiences. So I think it’s important not to, you know, just look them over because they may not have the biggest numbers that you’ve ever seen. But kind of along those lines, I wanna talk about, you know, content that hotels can post because I talk a lot about on my webinars and other podcasts about content that’s evergreen or things that can work across the board. So is there any kind of content that you guys do at Remington that you see that works well no matter where the property is located? Like just some type of evergreen content that you see that works really well? Anneleise McEvoy: For sure. And I think, again, this works for across the board for every industry because I found this in the food and beverage industry as well. But two things that always perform best, pets and people. So if you’re a pet-friendly hotel and you’re not posting that dog, you’re missing an opportunity and it helps that I am, I have a golden retriever. So every day, that’s one of my favorite parts of my job. I do community management as well as content creation. And so every day I get to go on the hotel social media and scour the comments, send the DMs everything and I love to repost pet content as it comes in. But also my favorite type of content is, highlighting people behind the performance. So, whether it’s a chef, a bartender, a housekeeper. Remington, actually, our motto is driven by people powered by performance. And social media is one of the best ways to bring that to life. I actually have a story about that at one of our Key West properties. It’s been around for maybe 20, 25 years, but we have a bartender that works there that she has worked there the whole entire time. Every time I post a photo of her, I’m not kidding you, I get 250 organic comments commenting about her, their experience with her. A story about her, how she makes the best drinks, how they’re booking the hotel because of her. And when I go to lifestyle photo shoots and see her, she explains that the guests are her friends. Yeah. She’s traveled the world with some of the guests. So it’s always about highlighting the people behind the performance and behind the scenes as well. And people like seeing that connection. They don’t like just seeing the evergreen. So I think posting people is a way to do that. Cassady Quintana: And in a way, I feel like that is evergreen. You know, she, you just said she’s worked there the entire time, like – Yes. And people love her. So, you know, keep posting. I love that because I have that same kind of relationship with some hotels that I regularly go to with my family, like bartenders or – Yes. You know, general managers, things like that. And that makes, like you said earlier, like, we’re booking an ex – an experience and not just somewhere to sleep, right? So having that comfortability with people that work at the property just makes it better. And social media, we work in, like, the, the most feel-good industry. Our social media to reflect that, you know, it’s, like, it’s the most exciting industry to me because it is changing every day. There’s something new to talk about. People are always wanting to travel. Cassady Quintana: People love to travel. Like, it should be fun content to kind of match that. But kind of on, you know, the other side of social media marketing and some things that can scare hoteliers is, like, that paid social strategy. So for you guys at Remington, do you have a paid ad strategy? And if you do, what is your, you know, attack to figuring out, okay, we’re gona put some money behind this post, or we’re gonna keep this one organic. Is there a strategy there, and what does that look like for you guys? Anneleise McEvoy: There’s a strategy. I think that’s one of the things that has changed in the social media marketing world since six years ago as well. I think s – all social is pay to play. Yeah. So you need an organic strategy and you need to layer in a paid strategy. So paid social for me always starts with one question. If a hotel asks, “Hey, I would love to market a seasonal activation or I’d love to market, let’s say, Easter Brunch, Father’s Day brunch, 4th of July, what’s the business goal? What… Who do you want to see? Start with that one question. What’s the business goal?” And we just invest in where paid can reach the right visibility and right audience, and support the business results that we created in that strategy. So always start with that one question. Cassady Quintana: I love that. I think that’s a great way to go at it because it helps hoteliers that may be doing their own social media for their hotel. Like, okay, I do, I know what my goal is for this post. So if you already have that in mind, that’s a great way to kind of look at your strategy and understand which ones should be organic and which ones should be having that ad spend behind it. Definitely. We kind of mentioned this earlier that, you know, authentic, feel good, sh – posting your people. You know, we’re seeing a lot of… Instagram has honestly flipped a little bit. When it first came out, it was very, like, post your best photo with the best filter. Yes. You want that perfect shot. But now it’s like, that we don’t want that anymore. We don’t want polished photos on Instagram. We want authentic. We want real. So I know I’m sure you guys have a lot of user-generated content. I’m sure you have great photos of the property. So how do you balance that of, you know, we do wanna show what the property looks like, but we also wanna show the authentic everyday scene of the hotel. So what’s that balance like of UGC, of user-generated content, photos and videos you guys have taken? How do you kind of balance that together? Anneleise McEvoy: Like you said, I don’t think it’s an either/or conversation. I think you need to have both. Professional lifestyle photography and videography is our evergreen content. Right. I think the cool thing about Remington when I came on, hotels did understand that they needed lifestyle photography and videography. So we’ve gotten to do a lot of lifestyle shoots and create social media campaigns that are evergreen. And throughout the year, kind of with our lifestyle photo shoots, we also ask the property, “Hey, do you have any events that are gonna be coming up since we’re in July for 4th of July?” And ask them from there if they want some professional photography. But basically, that lifestyle evergreen content is the foundation of what we post. So I have, I would say 80% of our content calendars are that professional use po – more polished look that you were talking about. But I think that you’re right. I don’t think that we’ve moved away from the aesthetic feed to people want to visualize themselves in the feed. How am I gonna experience that rooftop bar? How am I gonna swim at the pool and get drinks brought to me type of thing? So that’s where we layer creator partnerships. And usually with our creator partnerships, we request one reel to be part of their deliverables where we can do a collaboration post where we share that engagement. It goes on both pages. And then UGC, user-generated content is an interesting conversation because obviously you don’t wanna post every single post that you’re tagged in. Right. So our process, we vet, at the beginning of the month what we would like to post. And then you have to be careful about permissions. So we always ask if we can po- post before posting it, but layering that in as the last one to make the page more authentic. And I think, I mean, to conclude, the best hotel pages balance both. Cassady Quintana: Absolutely. I totally agree. And you guys, you know, you’re managing multiple properties social media so obviously you can’t be at the property every day capturing that content in real time. And a lot of hoteliers and people that work at hotels, like, we’re, we’re hands off with social media because Remington is doing that for us. So is there, you know, how do you kind of get that buy-in from them, you know, if there is something going on at their property, like, “Hey, can you please get some photos, like, so we can in turn post this on social media?” ‘Cause I know, you know, it, it can be hard to get them to, to want to do that, right? It’s like the last thing on their mind because they’ve already given that to you guys. So is there a way to create that buy-in without, like, making it seem like we’re just asking them for more and more and more? Anneleise McEvoy: Scary. I mean, as you’re scrolling your own social media, I know that, I would be daunted by creating a reel of the activation I just told the marketing team. Right. So I don’t expect any hoteler or a director of sales and marketing to become a content creator. I start all of my social media calls like that. I expect one thing for them to be passionate about the thing that they want to market. Yeah. Passionate about the idea that they had to bring to me. And let’s give an example of maybe we have a rooftop market, farmer’s market experience. So when you’re talking about passion with that idea, I can make it come to life. Not everyone has to be a content creator, but you can create a social media champion on property. So designate one social media champion and I hop on a call with them. They’re usually very excited to capture the content. And then we make it easy with ideas and tell them how to get the best lighting, give them guidance on the best, the best clips and tell them that you don’t need to mute the clips. We’ll put on the music later. Right. It’s just about guidance and encouragement. But basically having one social media champion and having that passion is all you need. Cassady Quintana: Oh, I love that. And I think most hotels can find at least one employee that would be happy to do it, right? A happy to take those photos. And I’m sure they love their own social media, so why not, you know, do it for the hotel too? I would be that person for sure. I would love to, I would love to just go around properties and, you know, shoot content for them. Anneleise McEvoy: People even even raise their hand and say, “Hey, I wanna do this. ” And those are the best kind of people because you know that they’re, they’re really passionate about it. Cassady Quintana: And I’m sure it makes your life easier because you don’t even have to worry about finding that person, right? They’ve already made themselves know. So I’m sure that’s really helpful. And it’s cool to hear your guys’ process because, you know, when you work with a management group or you’re working with, you know, an agency like Travel Media Group to do your social media, it’s almost like sometimes it can be hard, I think, for hoteliers to fully be hands-off or, you know, there’s that kind of balance you have to have of, like, I’m passionate about it. I want people to see our hotel’s personality, but I’m also trusting someone else to make that come to life. So I think having that relationship with them and making sure that they understand, like, you want to bring their vision to life, right? So this is kind of an off-script question, but do you have trouble, like, do they have trouble coming up with ideas? Like, how does that balance work if you guys presenting ideas versus them saying, “This is what we wanna talk about this month?” Anneleise McEvoy: Like you said, I think two types of hotels. Some hotels come with me with 25 ideas, “Hey, can we post about National Lollipop Day?” Yeah. And I kinda have to reign them in and say, “Hey, let’s look at the brand standards and go back to our social media strategy. And I’d love to post about these five things that you brought up because, it’s in the area.” For example, the example that comes to mind is a DC hotel last year had, was close to the zoo, and they had pandas that were just born, and they wanted to post about it. And I was like, “That was kinda random, but we can make it a thing.” Right. They wanted to make it a whole activation. So they do come up with ideas. It’s all about balance in that relationship and being able to say, “No, that really doesn’t fit the brand voice,” versus, “Hey, yeah, let’s, let’s make that an idea.” So I have hotels that bring me ideas. We talk to the hotels at least once a month to present our ideas, whether that’s a local idea, what I just said about a panda being – Right. Born and it’s a, it’s a big piece of news. Or it’s more like National Wine and Cheese Day, “Hey, you should hop on this and we should get some local cheeses to come out and enhance your already done hot happy hour.” Yeah. So kind of both, both ways. We present ideas, sometimes they present ideas, but I like both. Cassady Quintana: That’s best of both worlds right there, have a little bit combo, because that allows you to still have your creative side too. So, okay, kind of shifting back, I know we touched on AI a little bit, but is there any AI tools, or workflows that you guys have utilized, you know, into your social media process? And how do you think AI is gona kind of fit into social media as we continue to move forward? Anneleise McEvoy: I actually think AI has made creativity in the marketing world more important, not less. Audiences know, like I said earlier, when something doesn’t feel authentic. And AI is not taking everyone’s jobs, as everyone’s saying. Hospitality is about people and the best stories still come from real guests, real employees, and real experiences. So they’re leaving those reviews. They’re leaving the comments. And I think we’re the liaison between the comments in the hotel. So for example, like I said about community management, we do community management every day, and I look at comments and reviews. I have one specific hotel that has been open, the same one as the bartender one, has been around for about 25 years, and people are repeat guests. Right. And they, they comment all the time, “Hey, I have 25 days till my vacation. I’m celebrating my wedding anniversary.” And so we could do an AI response back to that, but I like to send via email that comment to the hotel team and work with them on a special amenity that we can give someone because some of the comments I see, they’ve gotten married there, et cetera. So creating those real experiences that AI hasn’t. But yes, we do use AI. I think it’s just as enhancements. I don’t think that in the social media world, you should put your whole content calendar in there and use all of the captions, the cookie cutter captions that it comes out with. And then I think really interesting, the newest thing about AI that I’ve seen is AI influencers. And so I’ve seen a couple, of those and I think it just all goes back to being authentic. And some of those employees that you’re seeing in the AI influencers are not real places that these repeat guests are used to. So I think it’s a good thing and you can use it for lazy ways, like I keep saying. But just enhancements to already ideas. We put in different activations that we’ve though of and it’s came out with even better ideas. So yes, we do use AI. Cassady Quintana: Yeah. I mean, I think you kind of have to these days. It’s, it’s everywhere. And so if you’re not utilizing it, you know, you, you might as well be utilizing it in some way to help, help enhance your strategy or just to bounce ideas off. But I’m, I’m glad you mentioned that about, you know, employees that don’t actually exist. And I haven’t seen that influencer thing. I’m gonna have to check that out after this, but it’s, that’s kind of scary, actually, like, when you think about it. It is. ‘Cause that stuff looks so real. And if… Imagine you saw that. Imagine that you saw an em – an employee at the hotel and then you get there and then you never see them. And it’s like, it can be hard to make sure, like, okay, do I believe this or not? Anneleise McEvoy: Like you said, I mean, different… AI is just improving every day as you know. Right. And different generations look at that differently. And if an older generation looks at that AI influencer and they’re like, “Whoa, we wanna go there and we wanna experience this view and the view isn’t – Right. Like it is, then it’s not real.” So – Yeah. Cassady Quintana: Yeah. Yeah. It can definitely have a negative effect too. And we might even see, you know, negative comments, negative reviews about, you know, I saw this image on their social media and this is not what it looks like because maybe they used AI. And it’s like – Yes. A very fine line there. And we see it too with responding to reviews, and like you mentioned, responding to comments too, how it’s pretty easy to tell if something was just AI generated, but if you can take those comments and respond back to them like a real person and then like you said later on, they come to visit and you remembered that and you did something special for them, I think that’s awesome. And we can’t lose that humanity aspect of hospitality. And I don’t think we will. Like I think at the – Me. The base of hospitality is people and that’s what makes a hotel stay special is the people behind it. ‘Cause at the end of the day – Yeah. It’s just a building. It may be the most beautiful resort ever, but if the staff is not nice and they don’t have a good experience with them, like, overall, it’s not a great time. So look – I agree. I appreciate your insight on those. So before we wrap up, I like to do these, like, rapid fire questions. Okay. So I’m gonna give you questions and, like, first thing that comes to your mind, all right? Okay. Perfect. So what is one hotel social media trend you think is overused or overrated? Anneleise McEvoy: Lots of trends. I mean, I think we live in an era of pop culture. And not every brand needs to participate in every single trend. So we live in an era of all these trendy TV shows, award shows, the Super Bowl, all of these things. And sometimes saying no to a trend is having a strong brand voice. Yeah. And it’s not all cookie. So I would just say don’t hop on all of the memes just because they’re trendy. Cassady Quintana: Yeah. It’s like, I don’t know if you saw during the World Cup, the Levi Stadium had to cover, you know, their logo with the white cloth and all these brands are doing all of a sudden. And it’s like, it’s, that’s not what the, you know, that’s not why it blew up. Or the same thing with the – No. The couple that just climbed the Empire State Building with the flag, and now people are putting their stuff on the flag. Everywhere. It’s everywhere. It’s like, okay, guys. And I get it. I get why people are doing it because they want, they want that viral moment. But anyways, I digress. So, okay. Favorite hotel brand or property to follow on social media that’s not Remington? Anneleise McEvoy: I have three. So I would say, I mean, I’m in social media, but I’m also on social media doom scoo – scrolling a lot. So my local one would be Dallas Hotel Swexen. I think it’s a boutique hotel and they have a really cool aesthetic feed that w – like I was talking about lots of professional shots. So taking inspo from there. Why I started in s – hotels, I love LOEs. The story of the Plaza. So I love looking at the Plaza Hotel in New York and they have a great dog-friendly program. They get robes and room service for dogs. It’s just, it’s great to watch. And then the Lafayette in San Diego, I think it was recently transformed from a motel actually. I think it’s an independent, but they have a lot of great programming for food and beverage and pools and everything. And so I like looking at what events they have going on. Cassady Quintana: All right. There you heard it first, listeners. If you need social content inspiration, definitely go check those out. I’ll be checking those out after this too. Okay. what’s your favorite Remington campaign or post that you’ve done or that you’ve been a part of? Anneleise McEvoy: It’s actually happening right now. So Laconcia Key West is turning 100 this year. Nice. And I love it because, we layered so many different marketing strategies into the campaign. So we had a lifestyle photo and video shoot. And the video shoot was focused on reels where it compares vintage to now time. Actually, every week in July we are releasing, a different video. So that’s been fun. And then we had a couple weeks ago, we teased a social media giveaway. So they were established in 1926. So we teased this giveaway and we were giving away five lucky people, $19.26 a night rates. And so if they commented at the certain time that we posted, first five got this and of course we had blackout dates app, et cetera. But since we tease it, we got about 200 comments in the first minute. And so we had to be on the first five commenters and that was really fun. And they’re all staying in 2026. So it’s been a really fun 100-year campaign. That’s awesome. Cassady Quintana: Yeah. I wish I would’ve known about that. I would’ve tried to enter. Yes. Yeah, that’s awesome. I, I love that kind of stuff too, because that, I don’t know, that just adds another layer of personality beyond this day because it, it shows that you really care about that relationship with guests and wanting to do that kind of stuff. Also, 100 years is, is impressive on its own. Okay. What, what’s one piece of advice you’d give to a hotel that’s trying to grow its social presence? Maybe they’re just starting out. Anneleise McEvoy: I would say create those experiences. I would say if you have a ho- hotel happy hour and it’s just in a hotel bar and maybe you’ll Your branding is European. You make a European happy hour with a viral Aperol Spritz that people are going to take pictures of. Maybe it comes out in a cart. Maybe you train people to say a special word when they get this Apparel Spritz. It’s all about experiences on social now because that’s what you get, that’s when you get your user generated content. So it just makes sense. So create those experiences. Cassady Quintana: Love it. All right. Well, before we wrap up, I like to ask everybody, you know, kind of looking ahead to 2026, I can’t believe we’re already more than halfway through the year. It’s crazy. But what are some social marketing trends you’re seeing right now that hoteliers and other social media managers should pay attention to? Anneleise McEvoy: I think it’s actually going back to what hospitality means. I know we’ve talked a lot about people and experiences and everyone is talking about all of these trends, but it’s actually just saying, “Hey, we’re in the hospitality industry. Travelers are looking for not just a place to stay anymore. They’re not just putting their head on the pillow. They’re looking for a place where they can experience everything. They can walk to everything. They have all, they have a navigator at the front desk telling them what the closest d- destination spots. They’re curating that itinerary for them so they have to do no work. Our job as marketers, social media managers, content creators is to translate those experiences into content that makes someone think, “Hey, I wanna go there.” And then you can layer in all of the trends that people are talking about. But it’s really those, “Hey, I wanna go there,” moments that get you those bookings. Cassady Quintana: Yeah, for sure. Well, you’ve had great advice all this entire episode. I appreciate you taking time out of your day to do this. For our listeners, is there anywhere they can find you, connect with you, or Remington? Anneleise McEvoy: Yes, we have social media. Remington Hospitality is our handle on TikTok and Instagram and LinkedIn, so go follow them. And for me, Anneleise McEvoy on LinkedIn is great. Cassady Quintana: All right. Perfect. Well, Anneleise, thank you so much for joining me today. I had a blast talking to you and thank you everybody for listening to this episode and we will see you next time on the Social Success Series. Anneleise McEvoy: Thank you. Cassady Quintana: Be sure to subscribe wherever you get your podcast so you don’t miss an episode. The Social Success Podcast is produced by Travel Media Group. Our editor is Brandon Bell with cover art by Bary Gordon. I am your host, Cassady Quintana, and we hope you enjoyed this episode.

This week on the Long Island Tea Podcast, Stacy and Sharon are back in the studio after three incredible remote podcast recordings across Long Island, and while it's nice to be home, they already can't wait to hit the road again! The ladies catch listeners up on their recent adventures before diving into exciting stories happening across Long Island, sharing their "Beach Bag Confessions" and the one item they can't imagine spending a day at the beach without.#ShowUsYourLongIslanderThis week's spotlight features Southampton High School graduate Kodiak Tarrant, who made New York State history as the first student to earn the New York State Seal of Biliteracy in the Shinnecock Algonquian language, helping preserve one of Long Island's oldest Indigenous traditions.Show us YOUR Long Islander by sending us a DM or emailing spillthetea@discoverlongisland.com.#HiddenGemsUncorkedThis week we're uncovering the Sunken Forest at Fire Island National Seashore, a globally rare maritime holly forest that's one of Long Island's most remarkable hidden natural treasures.#LongIslandLifeWe're chatting about the inaugural Suffolk County Oyster Jamboree & Frolic, Long Island's thriving theater scene, Centerport native Marisa Rizzuti's appearance on Jeopardy!, celebrating National Wine & Cheese Day, and how Discover Long Island continues expanding accessible tourism in recognition of National Disability Independence Day.#WildThingsOfTheWeekMeet the Long Island Game Farm's newest alligator residents, get an update on the rescued bald eagle Stars and Stripes, and celebrate two inspiring wildlife stories happening right here on Long Island.#ThisWeekendOnLongIslandFriday, July 24• Hamptons Greek Festival (All Weekend) – Southampton• Stony Brook Film Festival (Final Weekend)• Get The Led Out – The Paramount• Yellow Brick Road: A Tribute to Elton John – The SuffolkSaturday, July 25• Riverhead Paddle Battle LI• Luxe Life LI's Monte Carlo – OHEKA Castle• Pirates & Mermaids Family Fun Day – Long Island Museum• Sensory Sensitive Performance of How I Became a Pirate – CM Performing Arts CenterSunday, July 26• Farmers Markets in Southampton & Port JeffersonFor more events happening across Long Island, visit discoverlongisland.com/events.#CelebriTEALong Island is getting another pop culture shoutout as Parker Posey partners with Cutwater Spirits for its new "The Longest Island" campaign celebrating the iconic Long Island Iced Tea.Connect with us:Instagram: https://www.instagram.com/longislandteapodcastTikTok: https://www.tiktok.com/@longislandteapodcastYouTube: https://www.youtube.com/@DiscoverLongIslandNYFacebook: https://www.facebook.com/LongIslandTeaPodcastX: https://x.com/liteapodcastEmail: https://discoverlongisland.com/contact/Shop: https://shop.discoverlongisland.com Hosted on Acast. See acast.com/privacy for more information.

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In this episode of This Week in Barbecue, Rasheed Philips and James Welch cover a wild mix of barbecue news, culture, business, and food-world questions. The show starts with National Mac and Cheese Day and National Nude Day before Rasheed recaps cooking live fire at Windy City Smokeout in Chicago, including jerk chicken, bourbon jerk lamb chops, outside skirt steak with jerk chimichurri, and a memorable meal with Blake at Monteverde.The episode closes with a deeper conversation on authenticity in barbecue. Is culturally driven barbecue really a “third wave,” or is this the Sazón Era? Rasheed and James discuss Egyptian, Thai, Chinese, Dominican, Puerto Rican, Jamaican, Czech, German, and Southern influences, and why the barbecue platter may be one of the most culturally diverse dishes in America.

*Timestamps are approximate* TIME TOPIC 0:00 Podcast intro with Dave & Chuck "The Freak"0:01 - - - AD MARKER - - -0:01 Throuple does interview about their situation0:34 NEWS0:34 DARK SIDED0:34 Student pilot had to land plane after his instructor jumped out of plane midair0:37 Plane had to make emergency water landing0:40 Update on the Cyclospora0:45 Teens were taken to cops by a Waymo0:48 Update about the old guy who was thrown by a bison0:51 Yosemite National Park having busiest summer ever0:54 Sea lions are chasing people off of a beach0:59 - - - AD MARKER - - -0:59 Peanut products that Dave tried over vacation1:03 CELEBRITY DIRT1:03 Which NFL quarterback keeps having run-ins with the police1:05 World Cup update1:12 MLB's Home Run Derby1:15 Jay-Z concert started hours later than expected1:20 Shia LaBeouf accused woman who was just sitting in her car of stalking him1:22 Taylor Swift and Travis Kelce wedding1:29 Supergirl was a major disappointment at the box office1:30 Sony will switch to all digital releases1:35 - - - AD MARKER - - -1:35 IT SUCKS TO BE OLD1:35 old guy pepper sprayed family when kids didn't want to pet his dog1:41 Senior was trapped in a bathtub for 9 days1:49 Firebug cut off his own penis and used it to start a fire1:56 Woman bit husband's penis off because of a raunchy dream he had2:08 Guys tried to steal tools, wire and vehicles from a business2:10 FAST FOOD FREAKOUT2:10 Guy trashed a bagel place because his order was delayed2:20 TALES FROM THE KREMLIN2:20 A rookie soldier was flung from machine gun turret, nearly kills instructor2:25 - - - AD MARKER - - -2:25 PERVERT OF THE DAY2:25 Update on the Airbnb host who was banging a vacuum 2:33 Guy survived after plunging off a cliff in his car2:34 Navy vet saved a girl and dog from house fire2:38 Guy went swimming at Niagara Falls2:41 Robots performing surgery2:43 Passengers suing airlines for getting a wall instead of a window seat2:45 New line of pants that are causing people to trip while wearing them2:47 JUNK FOOD ROUNDUP2:47 Pastry shops have added "hairy croissants" to their menu2:49 Several restaurants re-introducing all-you-can-eat2:54 - - - AD MARKER - - -2:54 NEWS2:54 Rideshare driver stabbed his passenger3:00 Gator bit a kid during a father/son fishing trip3:00 Guy used bear spray to fight off a charging bear3:04 - - - AD MARKER - - -3:04 The connection between flossing and your boner3:07 A smell that can make you workout harder3:09 National Mac & Cheese Day, the perfect Mac & cheese3:14 - - - AD MARKER - - -3:14 WHAT'S UP WITH THE ASIANS?3:14 Woman made and extreme move when she got sick of listening to her roommate END OF SHOWSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

7.14.26, Kevin Sheehan opens up the show discussing National Mac & Cheese day and the big World Cup matchup between France and Spain.

Topics discussed on today's show: National Mac & Cheese Day, Olive Garden Subscription, Johnny's Car and Son, Dino Bones, Sports News, Solar Farming at Night, Selling the Seahawks, Yeast Infected Mice, Bar Fairies and Party Bus Drivers, New World Records, Music News, Pop History Quiz, Smells Like..., AI Schooling, Looking Up Word Definitions, AI Doctors, Ancient Animals Leaning Right, 80 Year Anniversary, Porch Bakery, Husky and the Bear, Hair Floss, Marlon Wayans stops by the show, and Apologies.

Comic-Con is right around the corner! With all the super fun stuff that happens inside comes all the stuff OUTSIDE that you don't need a badge for! Some stuff may cost money but there are also so me free events going down as well! Inspired by the World Cup and Harry Kane of England's national team, Eddie started thinking about all the Harry's he knows of and decided it was a great time for him to give us his top ten favorite Harry's! Today is national mac and cheese day so we found a study that shows us what the perfect mac and cheese would look like based off of people preferences. Of course things got weird when Sky started to share her opinion on what "perfect" mac and cheese looks like to her...See omnystudio.com/listener for privacy information.

Everything about the home run derby was great EXCEPT Will Ferrell. Chris Perkins stops by to discuss the importance of development in year 1 of Haffley. Tyler Herro wants to move past his altercation with Bam. Whose success would upset Miami fans more: Tyler Herro or Tua Tagovailoa?

Good Morning, E News: Taylor and Travis have a dog!, The Jolie-Pitt kids are removing Pitt from their name, Mick Jagger regrets not meeting Elvis, Jelly Roll has a cheat day meal, Fake or For Real, Meet Tiff Potter, the newest member of our Q102 Family, News That Didn't Make the News: Happy Mac and Cheese Day, Grilling in the USA, Second Date Update: Who wears those kind of clothes?, 1K Letter of the Day and more… See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gavin Dawson and Bryan Broaddus analyze the Dallas Cowboys linebacker situation and potential roster moves ahead of training camp. They also debate MLB salary structures, rank their favorite childhood meals for National Mac and Cheese Day, and discuss a recent health advisory related to produce. 01:50 - GBAG Nation Crew Introductions 05:35 - Cowboys Linebacker Roster Depth 09:35 - Soccer Indoor Climate Debate 13:15 - MLB Salary Floor Economics 17:25 - Ohtani Versus Cable Package 22:55 - Favorite Childhood Food List 37:45 - Taco Bell Health Outbreak 45:15 - National Food Day Promotions

The Fat One is back to conclude the weekend update which included Friday at Fatty's, some Nip shenanigans, heavy rain, Big Brother, sportsball and cultural ticket purchasing. Happy National Mac and Cheese Day. CLICK HERE to see the Charles Nelson Reilly banana commercial.

Comic-Con is right around the corner! With all the super fun stuff that happens inside comes all the stuff OUTSIDE that you don't need a badge for! Some stuff may cost money but there are also so me free events going down as well! Inspired by the World Cup and Harry Kane of England's national team, Eddie started thinking about all the Harry's he knows of and decided it was a great time for him to give us his top ten favorite Harry's! Today is national mac and cheese day so we found a study that shows us what the perfect mac and cheese would look like based off of people preferences. Of course things got weird when Sky started to share her opinion on what "perfect" mac and cheese looks like to her...See omnystudio.com/listener for privacy information.

Weather, 4H fair, grillin' techniques, mac & cheese day and upcoming eventsSee omnystudio.com/listener for privacy information.

Last night the Home Run Derby was held in Philly, fittingly, because it led to heartbreak for Phillies fans. Mick Jagger told a story about the rock star who convinced him to NOT meet Elvis, a woman had a real thrift scare after buying a wallet, and it's National Mac 'n Cheese Day! Turns out Dave isn't the only one being startled by bears lately, and some poor guy got his arm trapped in a baking machine in Tennessee, so it was a day to share stories about times when you or someone you know got stuck! See omnystudio.com/listener for privacy information.

It's Mac & Cheese Day! #Celebstuff Meeting your heroes. It's BBQ Month. And Handcrafted By Chris Palmer has a sponser! #RockMornings Craig & Lucky, Mon-Fri 5-9a OR On Demand here:

Tigers talk.

Figgy's Mixtape, celebrating National Cheese Day, featuring a bizarre story about one police officer allegedly pulling a gun on another officer over fish being heated up in a microwave, plus more strange, hilarious, and unbelievable stories from around the internet.

What's your favorite cheese? Is it cottage cheese?

See omnystudio.com/listener for privacy information.

Yes, there really is a day for everything. Join us to celebrate a day dedicated to cheese in all forms. See omnystudio.com/listener for privacy information.

Sue challenged Kendra to go 40 days without any cheese - and Kendra did it! To celebrate - they wanted to have pizzas because that's Kendra's favorite. HUGE THANK YOU to Avellino's in Medford for making and delivering 4 pizzas to our door at 9am.

40 days ago Sue bet Kendra that if she went until April 5 (Easter) without any cheese, then she would pay her $5 a day... totaling $200. Kendra did it!! So today is the day that she can finally EAT cheese... the only problem is that our pizza plan fell through so now we are on the hunt for a pizza delivery by 8am!

Tom Duncan and Sara Shea continue their journey through Season 1 of The West Wing, this time turning to episodes 1.4-1.6.Chapters:00:00 Introduction and Podcast Naming Challenges00:55 Overview of The West Wing Episode 402:57 Character Dynamics and Personal Struggles05:50 The Role of Chief of Staff08:58 Legislative Process and Humor in Politics12:06 Character Development and Future Plotlines14:59 Introduction of New Characters and Themes18:01 Block of Cheese Day and Its Significance20:59 Humor and Seriousness in Political Contexts23:58 Emotional Depth and Character Arcs28:10 Existential Crisis and Found Family Dynamics29:08 Work-Life Balance in High-Stress Environments32:20 The Pressure of Perfection in Politics34:38 The Grind: Expectations vs. Reality37:20 Humanity in Leadership: The Need for Flaws42:11 Poker Games and Political Strategy43:29 Character Development and Realism in Storytelling49:20 Census and Political Implications51:19 Ranking Episodes: Personal Preferences and InsightsKeywords:The West Wing, political drama, leadership, legislative process, American politics, character analysis, public service

Topics discussed on today's show: National Wine and Cheese Day, Christmas in July, Chuck Mangione Passes Away, TikTok, Junior Hockey, Sports News, Bench Pressing Record, Birthdays, History Quiz, Krispy Kreme and Crocs, California Love Drop and Red Cross, Birth Rates and Homes, Coolcations, Saving Money, SOG: Joydamage, New Merch, and Apologies.

Today, Shelley and Phil pay homage to three wine days in one episode! Wine & Cheese Day and Shiraz Day is today and Cava Day is coming up on the last day of July. And we had high hopes of showing the interactive label of the 19 Crimes Shiraz but we were ROBBED as it didn't work! It should now be called, 20 Crimes, but that's ok! #HappyFriday! #ItsWineTime! #Cheersing #SighOfReleaseWines this episodeNV Poema Brut Cava Sparkling Wine ($30, or $15 on Wednesdays, at Seasons of Coeur d'Alene)2024 Gigi's Garden ($18 at Fred Meyer)NV 19 Crimes Shiraz ($18 at Fred Meyer)A HUGE thanks to our sponsors: J. Bookwalter and Naked Wines!J. Bookwalter: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.Naked Wines: Straight from the winemaker right to your door, premium wine without the premium pricing is what Naked Wines is all about. Save big on wines from the world's best winemakers! Visit https://us.nakedwines.com/winetimefridays to get $100 off your first 6 pack case. With Naked Wines, discovering new wines is truly risk-free!And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to!The Pilgrim's Market Wine Words of the Week - Cava Cava is a Spanish sparkling wine made using traditional methods, primarily from Macabeo, Parellada and Xarello grapes.Pilgrim's Market: Check out Pilgrim's Market for an expansive selection of fine wines with wine club prices EVERY day, weekly complimentary tastings and just up the street from CDA Gourmet! Visit pilgrimsmarket.com or call 208-676-9730!Mentions: Sam Lange, Brenda and Matt Sparkman, Chris Rogers, Rotary on the Rocks, Hayden Days, Luke Marquis, Molly Dooker, Maggie Hedges, Domaine Magdalena, Hedges Family Estate.Some wines we've enjoyed this week: Scott Kelly Pinot Noir, Marcel Rimbault Mâcon-Villages, Franc Dûsak Gewürztraminer, Ferrari Carano Chardonnay, Long Shadows Poet's Leap, Rivaura Viognier, Disruption Red Blend, Chateau Ste. Michelle Chardonnay and Hierogram Chardonnay.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! Wine Time Fridays Rating System: Phenomenal 

President Trump this week signed into law the HALT Fentanyl Act, co-sponsored in the House by Representative Bob Latta... a rare measure that earned significant bipartisan support, but is it enough? (at 13:18) --- Ahead of Wine and Cheese Day next Friday, some tips on finding the perfect pairings to go with your favorite summer sip... And here's a hint: It's not as complicated as you might think (at 25:59) --- Another collection of terrific family recipes from Kyra's Kitchen (at 49:06)

News That Didn't Make the News: Jakob has been going on dates and Happy Mac and Cheese Day! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Fat One is back in the villa with a recap of his week in Hooterville before passing along some very sad news. Happy National Macaroni and Cheese Day.

July 14, 2025 Hour 1.  David sampled checkers.  National Mac n Cheese Day.  The starting five.

12pm hour of The K&C Masterpiece! Is the way MLB All-Stars are selected outdated or is this what the people want? MOOOOOOORE Cowboys questions that matter as we waste away waiting for Training Camp. AM on the FM: National Mac n Cheese Day.

My thoughts on the tragic story developing in Dayton; National Macaroni & Cheese Day; Absent Mindedness; Dogs eating fake finger nails; Did you see Superman?; Rules against using phones while visiting friends; Science news and a Mars rock up for auction; Marion's Piazza celebrates 60th Anniversary; No more extended eyelashes in the Air Force

Mac & Cheese Day (7/14/25) by 96.5 WKLH

Hey Guys, It's Meg!!! What's up? What's poppin'? Welcome to the podcast!!! Every day is a national something day, so what national day falls on July 14th?    #macandcheese #nationalday 

Monday's show featured correspondent John Leahy as we discussed the current 10-game winning streak of the Boston Red Sox entering baseball's All Star break. Baseball's trading deadline is set for July 31 and we talked about several scenarios prior to that date that the Sox may consider. Sunday's start of the MLB was also one of our Monday topics with Pinkerton Academy's Liam Doyle being selected fifth by the St. Louis Cardinals, the highest New Hampshire pick since Carlton Fisk in 1967. In addition, we paid tribute to one of America's favorites on National Mac & Cheese Day.

Dave and Chuck the Freak talk about Hug Your Cat Day, Running Day, Cheese Day, update on the more than a haircut guy, otter bites a woman, shark bit guy’s surf board, escaped zebra, couple smuggled dangerous fungus into airport, Apple Watch alerts cops to drunk driving crash, customers pepper spray spa employees to get out of paying, old man bags groceries to pay for medical bills, Dave found a decapitated raccoon, video of squirrel jumping on guy’s face, Knicks coach fired, Saquon Barkley carry numbers likely to drop, Detroit Lions player removed from church, high school kid qualifies for US Open, Diddy trial, Blake Lively trying to abandon claims against Justin Baldoni, Arnold talks about his son’s full frontal scene in White Lotus, MrBeast says he has very little money, salmon semen treatment, Gibson looking for Back To The Future guitar, guy stole and banged pool floats, man went to ex’s house to watch her sleep, guy got into fight with DoorDash driver who came back with gun demanding a tip, 2 guys busted stealing bathroom vanities and biking away with them, guy’s neighbor set his garden room on fire for mowing his lawn without asking, JOI is becoming the internet’s favorite kink, tourist attacked by tiger while trying to take selfie with animal, man offered cops bribe to let him go, kiosks that accept old phones, kids got chemical burns from hotel hot tub, man spent 2 years building a Lego Star Wars set, McDonald’s Snack Wrap coming back, and more!

The DMD is here! And it's CHEESE DAY! What kind of cheese are you into?

Cheese Day! New planner. Are women's restrooms dirtier than men's? A trip to Tijuana. The MIND diet. City of Bryan update. Brain eating amoeba. Chelsea's trip to the mall. How to cultivate joy. Post Malone's new bar.

Bees. Four leaf clover collection. Let the kids help plan vacation. Father's Day gifts. Jerseys. Cheese Day! New planner. Are women's restrooms dirtier than men's? A trip to Tijuana. The MIND diet. Brain eating amoeba. Chelsea's trip to the mall. How to cultivate joy. Post Malone's new bar.

WEATHER, GRILLED CHEESE DAY, TENDERLOINS, SMOYSTERS AND PC PRAYS!See omnystudio.com/listener for privacy information.

Topics discussed on today's show: National Wine & Cheese Day, WGTH, State of the Nation, Biden's Speech, Birthdays, History Quiz, The Trendmill, Movie Reviews, Movie Password, Useless Memories, Phil X, and Apologies.

Topics discussed on today's show: National Wine & Cheese Day, WGTH, State of the Nation, Biden's Speech, Birthdays, History Quiz, The Trendmill, Movie Reviews, Movie Password, Useless Memories, Phil X, and Apologies.

A very special guest/critic joins the boys for small group this week and go over the many ways this podcast can improve. --- Support this podcast: https://podcasters.spotify.com/pod/show/shimandshin/support

You're listening to The Midnight Air and tonight we're highlighting some notable dates this week like National Tequila Day, and National Wine and Cheese Day.  For our fun fact we talk about the longest word in the English language, and then close out the show by reading The Tribune! Thank you to Aaron Brungardt for engineering, mixing, and production support, Geoffrey Tice for artwork, and All Things Comedy for their support, production, and distribution.