Hi Terry

Good to hear from you and thanks for your feedback. My role has recently changed and going forward I will be focussing on Social Media for the company and also working with you all to enrich the experience that forum members have here on the site. I would be keen to hear your thoughts on what we can do to improve things? I have started to invite guest bloggers to chat about their experiences with food:

http://www.jamieoliver.com/forum/viewtopic.php?id=76306

I notice that new members sometimes don't stay around on the forums for that long - maybe they are not getting the support that they need? Maybe we need more incentives in terms of food content / questions and support??? I also think that the forums could do with a bit of a "make over" to make them more simple and easier for people to engage...

Let us know your thoughts

Cheers


Danny

I would love to see more organization, an outline, an index format, something that would help us locate topics, so that fewer topics are duplicated endlessly, a way to really archive recipes that is easy to use - something more like a cookbook index.  I would like to see more promotion of 'community' as opposed to putting the endless one-time post traffic as a priority.  The active membership lends character to this site and while that is not the only draw, obviously, for many of us, it is what made the site interesting and made us want to stay and get to know people.

Danny, you told us that non-members actually took the time to write and tell you they would like to join, but we long-time members are much too negative for their tastes.  I disagree with that assertion, whoever made it, and I think it's rather presumptuous, especially for folks who haven't bothered to contribute a thing to this site!

When there is a problem that has to be dealt with, I think it would be best to deal with that one person directly, instead of putting out a vague message from some unknown non-member or members that we are all too negative.  The internet is full of these issues.  This isn't unique to this site to have a few problems crop up now and then.  Let's not throw out the baby with the bath water.

Last edited by MsPablo (Mon 09 Apr 12 3:02pm)

this makes me think to Geoff keeping the door always open  and taking the time to answer the oddest questions
I agree with what said above and would add that even the most interesting cookbook becomes ours when we keep going back to it choosing what we like and leaving what we feel it's not for us
there could be hundreds of things we could claim, dislike, discuss ............... but also thousands we could add every day, this is why I keep coming here to discover what's new with curiosity, or to tell newcomers what's old they do not know where it's hidden .............. and so on and on

I think this place suits me fine, its interesting, the forumers are free from pretense, hypocrisy, there is a feeling of sincerity which makes these forums a great place to participate .... yes we have divers subjets too and it is because of those that make all the difference... a feeling of freedom?? 

If i want to talk solely about food i know that i could so here, i cant be bothered with the nasties, the food snobs that think they are so superior that i have heard about on other sites. I have also visited French sites and did not like what i saw.

Danny, i also see that the new members dont stay around for long...they ask their questions, its very rare that they recieve no response, i have also found that many times there is no acknowledgement at all from their part....

I personnaly think that we all do a great job....which, after all we are not *obliged* to do.