How to Scale Your Marketing Team by Working With Freelancers

By Sherry Heyl Founder & Consultant, Amplified Concepts | April 29, 2018

57.3 million people freelanced in 2017 according to the report Freelancing in America. At its current growth rate, the majority of the U.S. workforce will be freelancers by 2027.

I remember a time when the joke was that “consultant” or “freelancer” was another word for unemployed. Today freelancing has become a respected career choice that allows for freedom and flexibility which is now possible thanks to advancements in technology. Freelancers are able to work with multiple clients on projects small and large from their home office or really anywhere in the world that has an Internet connection. Freelancing is no longer about taking on contract assignments in between full-time jobs. In fact, more than half of the freelancers recently surveyed said they would not accept a full-time job no matter how much they were offered.

The virtual work arrangement also benefits companies hiring freelancers as they are able to seek out the best talent for the project without regard to location. As a freelancer, I have worked with a number of clients I have never met in person and a few outside of the United States. I build my team of freelancers based on skill set and personality fit without regard to location. most of my projects are managed on secure cloud-based software and I conduct meetings through video chats. By not being restricted by location to who I can work with I am able to build teams that are the perfect fit for each project and work with clients all over the world.

With a growing amount of professional talent available there are several benefits that come with hiring freelancers to scale your marketing team.

Reasons to Hire Freelancers

  • Expertise and Experience
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Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.