#116 - How to use LinkedIn & video pitching to book more clients with less effort with Candice Ward - Part 1
Apr 03, 2025
LinkedIn can come across as a stiff platform.
But it is a powerhouse and often underutilized. As creatives we flock towards Instagram and more visual platforms but if you’re trying to build a business, a presence on LinkedIn is non-negotiable. Moreso now with the fickleness of instagram.
This week on the podcast, Candice Ward, a business coach for creatives, food photographer, dessert blogger, and online educator with a background in corporate sales, shares how to use LinkedIn powerfully to boost your leads without stress and overwhelm.
She shares different ways to use LinkedIn, how to power it with chatGPT prompts, types of LinkedIn content that build credibility, how to optimize your LinkedIn profile to attract inbound leads, and the best way to turn a LinkedIn connection into a paying client without sounding salesy.
This is a conversation you will love. Bring a notebook and make tons of notes because the strategies discussed are absolute game-changers. Don’t believe me, try them out and prove me wrong. HAHA..
- Candice shares why should food photographers treat LinkedIn as a search engine instead of other social media or networking platforms
- How to use LinkedIn to qualify your clients
- She talks about the key search terms food photographers should use to find potential clients
- Candice specifically shares how food photographers can optimize their LinkedIn profiles to attract inbound leads
- She discusses different ChatGPT prompts that make your life easier in the pitching process
- Candice talks about different ways to use LinkedIn in the pitching process
- She shares the types of content that work best on LinkedIn to build credibility and attract food brands or agencies.
- Candice finishes off by sharing the best way to turn a LinkedIn connection into a paying client without sounding salesy or spammy
Drop me an email at [email protected] or send me a DM on Instagram at @dyutima_myfoodlens
