Editorial Thoughts


Michele

Michele Pesula Kuegler is the founder of PeKu Publications and chief foodie at Think Tasty. She runs this one-woman show focusing on creating new recipes to delight her family, friends, and herself.


Working Behind the Scenes

by Michele Pesula Kuegler on October 18th, 2016

laptop-writingI’m now a month and a half into running PeKu as a solitary team member. It’s been a month of adapting, learning, and brainstorming. While one part of my brain was trying to learn the new flow of the week, another part was thinking about changes I would make, as I worked on the next iteration of PeKu. It’s been a balance of letting go of what was and deciding what to add for the future.

Over the first few weeks, there were many schedule items that were no longer necessary. There was no need to check for article completion over the weekend. Any articles that would be written were done by me. With no articles submitted, there also were no emails sent by my writing team. While many may be delighted in the email reduction, I miss the weekly conversations that I had with my team.

On the bright side there was a task that I didn’t miss. Publishing many articles each week also meant sourcing many photos. Finding just the right picture and resizing it took time that I didn’t enjoy losing. Now with fewer articles, I either use my own photos or assign the task to my designer.

As I was adapting to these changes, I also needed to think about what I really wanted PeKu to become. How will I want to focus my time and energy? What is the best way to make it successful in its new form? I have some ideas and have made a couple small changes in the operations of PeKu. While I’d love to share it now, I’ve decided to wait for the big reveal in November.

Like I wrote in September, I have had to make major changes, but I haven’t given up on this startup. PeKu still moves foward to see another day of publishing.


Michele



One Response to “Working Behind the Scenes”
  1. Jane W says:

    Looking forward to the big reveal in November, and so glad to see you still moving ahead, even on your own.

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