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Thread Starter 
For the past several months ChefTalk.com has been experiencing a phenomenal growth rate which is a fantastic thing for us (currently over 10,000 registered members). We have been introducing a lot of new features such as:
  • Professional Chef Job Board
  • photo gallery
  • more consistent monthly newsletter (partnered with globalchefs.com) which currently goes out to over 11,000 subscribers (sign up here)
  • Beverage Reviews from Bevreview.com.
What is even more exciting is we have more new features coming such as chef pod casts, new content management system which will allow you to read articles on ChefTalk and post your comments and ratings. The new content management system will also allow members to post their own articles to the site.

But, with growth you inevitably have growing pains and we are definitely experiencing them at this time. You might notice from time to time ChefTalk.com is down or seems to run rather slowly, and this is a direct result from the high volumes of traffic we are experiencing. Although we are working on the problem it is a big issue for us because it involves increased costs and a server move. We are hoping to resolve the slow loading times and the website outages in the next 2-3 months so please be patient.

Lastly, if you have an idea for how to make ChefTalk a better place then drop us a note from our contact form here. If you would like to help out then please consider some areas that we can always use help in:
  • Moderate a forum
  • Review a cookbook
  • Submit an article
  • Make your amazon purchases through our amazon link
  • Subscribe to our newsletter and tell others about it
  • If you know of a popular chef or food writer ask them if they would like to do a QA forum with our community.

You can discuss this topic here (Growing Pains Discussion)

Thanks everyone for making this a great community!
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply