How to Create Viral Content and Build Powerful Teams

Come along with Molly Baker, the Founder of Indie Consulting, as she dives into the changing world of influencer marketing with an industry expert. Molly is joined by Daniel DeMiglio, Founder and CEO of 1950 Originals, to discuss what makes a campaign successful, how to pick the best influencers, and why timing matters for content that goes viral. Hear tips on keeping your marketing authentic while aiming for big reach, and get inspired by stories that can help you improve your influencer marketing efforts.

Molly Baker [MB]: How are you?

Daniel DeMiglio [DD]: Better now that I am here. I drove for two and a half hours so it has been a crazy morning. 

MB: Without revealing yourself, tell me what you’re thinking about professionally right now.

DD: What I'm thinking about is that I have an incredible team who has formed so many different avenues in this business. Individuals are what make my business, and it is exciting to see the business change because of the people and not the product.

MB: Brag about yourself.

DD: I am someone who has been born underestimated. I am someone who is still underestimated. And I think the best part about being seen is when you want to be seen.

The beautiful thing about me is that I have come from so many failures that have made me who I am. I think no education will teach what you learn from failure. This is what’s helped me embrace success, and is why I love being underestimated.

MB: So you like being an underdog?

DD: I love it. Being told you can't is a motivation a lot of people don't understand. 

MB: Talk to me a little more about influencer marketing. 

DD: Wow, that world has changed. When I started my business in 2014, we were on the cusp of this. I work with chef Danny Fabian, and he is brilliant in what he creates, making food become viral sensations. We were pioneers in the world of creating fun stuff to bring people in. 

I think what has happened is there’s so much oversaturation. Once you are able to grab someone’s attention, you probably have 10 seconds before they are distracted. 

MB: You and your team create a lot of content on socials. Are you thinking about content in a way to make things go viral? Or, are you just paying attention to trends and trying to showcase the product? Talk to me about the thought perspective behind this. 

DD: We build off the foundation of doing original stuff, original food, and original ideas. Sometimes there are things that are unexpected, but it really is about consistency. It’s about posting every day, doing the right things, and reading which helps you understand that there is a concept behind it all. 

It could be the dumbest thing that you post, but what’s important is that you’re doing it consistently. If you stay consistent and have a passion for it, there will be some progress. 

MB: You mentioned that some people on your team have personal brands that also contribute to your business’ brand. Do you give them guidelines? Or, do you let them run with it?

DD: I love the fact that they're so intertwined. They have their passions, but they also know what we have to do to execute and get things done. I think that's the cool part about being part of this company because everyone has their own individual needs and personal lives. But, when it's time to get together, I call it the food avengers because everyone comes from different walks of life which makes it super special. 

MB: Tell us who you are. The big reveal! 

DD: My name is Daniel DeMiglio, I am the Founder and CEO of 1950 Originals, and I am also a cat dad. 

MB: So you're a Founder and cat dad, what else? 

DD: I worked for the NBA full time for many years, and still connected to a lot of those people. They are a huge guide to what I did, and where I am today. Attention to detail in that world is key, and I learned a heck of a lot from them. I think the most important thing is to be appreciative of the team and people that you have. 

I am partnering with a company called Destination Happiness. It is all about encouraging happiness through lifestyle, music, and clothing. It’s the progressive understanding that you need to connect to the consumer which is something I am proud to be a part of. 

I am also managing talent, specifically a few people on my team. It’s exciting to help them and see the growth outside of the food space.

MB: What relationship has been most impactful on you? 

DD: First, my mother and father. My mom and dad taught me so much about never stopping, and never giving up. No matter what’s happened, they have always been there supporting me, and I'm blessed to have that.

Part two is my team, my individuals. Chef Danny, Mike, Keith, Jenny, Robbie, Kay, Abby, Maria, Jorge, Kevin, Andres, I could keep going. I'm here because of them. 

Part three is my failures. I am who I am because of those. When I was 26 I was hit by a train directly across from where I opened my restaurant. Every day I sit in the same office where my family cashed the check and sold their company. Last year when I decided to venture out, I made a vow to myself to learn from every single experience and failure, because failures are life's biggest lessons. This perspective changed and matured me for the better.

MB: Were you severely injured when you got hit?

DD: Nope. Walked away without a scratch. After I was checked out by the EMT, I took my dad’s car and drove over those same tracks where I got hit. If I didn’t do it then, I would never have driven again. It is pretty incredible what this experience has done for me as a human. 

We have a Vestaboard in our office, and the quote “Practice Gratitude” is something that often comes up. This is something I try to live by because of my experiences, and because of the industry I’m in, it is important to practice gratitude and stay authentic to who you are. 

MB: At 21, did you ever think you'd be doing what you're doing now?

DD: Here's another story. At 21 I was running a college bar called Cockeye's at the University of Scranton. I actually stayed an additional 5th year to run that college bar because I loved business. I learned more during that last year of my 5th year than I did in school. 

That experience was exciting for me and also crucial for where I am today. It changed my perspective on things, and helped me grow as a businessman. 

MB: What is the best, and the worst part of what you're currently working on? 

DD: The best part again, and I know I keep emphasizing this, but it truly is my people, the group, the team, the individuals who have believed in this like I do. To have a dream and then to have people that believe in it is really special.

There’s really no worst part for me. I am surrounded by beautiful humans who continue to support me as I follow my dream, and I am blessed to keep doing it. 

Trendy or Tragic

The idea of AI Drive-thru — McDonald's stopped after botched orders

DD: Tragic. I feel like using these bots is taking away from the foundation of McDonald’s which is the personal side. In my opinion, this is a space where AI can’t be used because it is supposed to be a human interaction, and the person to person is how you relate.

Cheez-It Ranch- Hidden Valley Ranch and Cheez-It collab

DD: I lean towards trendy because it works for now. I think that’s part of the disruption they try to cause, by combining efforts and creating conversation around it. I like it, I think it’s cool.

NCAA's plans to allow schools the ability to pay their athletes

DD: Very smart, it is more than trendy. I think it’s tragic that they haven’t done it earlier. All of these players have their own individual brands, and they should be getting paid to keep the level of sports where they are. I’m glad things are beginning to move in this direction.

Check out Daniel DeMiglio at @d_christopher on Instagram, and @1950originals on Instagram and 1950originals.com.

As for us, follow @namedrop.pod on Instagram & LinkedIn and @molbakes on Instagram for all future episodes and insights.