This is part four of a series of posts about how to make a podcast. For the rest of the series, just follow the links below.
For most people, this is where things get tough. This is where your patience and hard work is really tested. To keep things running nicely you must maintain certain standards. Keep posting to Twitter and Facebook and respond to messages. Frequently post to your social accounts (and website, if you have one) when you release new episodes, and in between those times, post funny pictures, videos, articles or anything relevant to your podcast topic. You want to make sure that people don’t forget you, and that means reminding them that you exist every day. Why not try asking your audience for feedback, or join a relevant conversation? You want to keep giving your audience fun tidbits to keep them going between episode release. This takes a lot of organisation to do well, which is why so many people give up at this point. It’s boring and short term it feels unrewarding. Long term, it’s 100% completely necessary for success. No exceptions. I know that it’s sometimes hard to come up with ideas of what to post, and if that sounds like something you’re struggling with, I suggest you check out my online content plan here.
NOTE: I really, really recommend sticking to the topic of your podcast here. For us, that means that posts about wrestling or by wrestlers get uploaded. Anything else goes on our personal accounts.
As you establish an audience on your chosen platforms you can decide if you have the time and/or energy to sign up with new platforms, or even get yourself a website if you haven’t one already. If you’re hoping to monetise your podcast, Patreon can be a fantastic platform to connect with your audience and I can’t recommend it enough.
Once you’ve done all of this, you’re on your way to podcast success! It’ll take time, patience, sweat and possibly tears, but if your idea is solid, you should be getting a steady increase in followers from word ‘go’.
Previous: Part one: How to plan your podcast.