continue reading » Who doesn’t love a cute pet photo? The answer is simple…not many! In building upon on the “National Pet Day” holiday, we worked with one of our clients recently to offer a pet photo contest.The social media contest ran for 5 days, which started on a Sunday and ended on a Thursday. We kept the rules simple and straight forward. The entries could either be posted to our client’s facebook page, or emailed directly to our client’s marketing team. The contest resulted in two winners who were awarded with Visa gift cards.We were overwhelmed by the number of entries. Here are the stats from the contest: ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr
Statewide — The Indiana State Department of Health (ISDH) has reported that 2,850 additional Hoosiers have been diagnosed with COVID-19 over the weekend. A total of 80,415 Indiana residents have tested positive for the coronavirus. To date, 906,851 individual tests have been reported to ISDH at an 8.9% positive rate and 26 new deaths were reported for a total of 2,924 Hoosiers deaths.Dearborn County has a total of 535 cases and 28 deaths reported (up 13 new cases), Decatur County has a total of 358 positive cases and 32 deaths (up 11 new cases), Franklin County has 253 positive cases and 19 deaths (up 4 new cases and 4 new deaths), and Ripley County has 225 positive cases and 8 deaths (up 5 new cases). Locally, this is an increase of 33 new positive cases and 4 new deaths.
Moreton Fig, the upscale restaurant in the Ronald Tutor Campus Center, has extended its hours to include dinner and happy hour Monday through Friday.After its grand opening in August, Moreton Fig was only open for lunch, 11:30 a.m. to 3 p.m. The restaurant has expanded its hours, however, and is now open from 4 p.m. to 7 pm. for happy hour and 5:30 p.m. to 8 p.m. for dinner.“To have Moreton Fig available for lunch, dinner and happy hour — that’s what we had always planned. Since, we opened nine restaurants at the same time, though, we thought it more beneficial [for Moreton Fig] to be open for lunch first,” said Kris Klinger, director of USC Hospitality.Adding dinner hours meant adding a dinner menu, which offers similar items to what is served at lunch — with a few specialities just for the later meal.These new hours has also opened the restaurant up to a broader audience, Klinger said, attracting more student customers who might be available for dinner instead of lunch.“I see a lot of grad students coming in around happy hour,” said Blake Shaw, a junior majoring in business administration and a waiter at Moreton Fig.Although Moreton Fig aims to service everyone on campus, Klinger said, the majority of its customers are professors and administrators, as most students are not willing to pay for a more expensive meal. Klinger admits that most people will likely not eat there everyday, but said he expects customers will frequent the eatery once a week or once a month.“College students are known to be on a budget; I can’t afford to spend so much money on one meal,” said Thalia Ertman, a freshman majoring in East Asian languages and cultures.Some students disagreed, however, saying there are reasonably priced items on the menu and that the price reflects the quality of the food and the quality of the experience.“I often come [to Moreton Fig] for lunch; it’s usually a lot faster than going to the rest of the campus center, and it can also be cheaper for the quality of food you get,” said Madison Orgill, a sophomore majoring in fine arts and a waitress at Moreton Fig.Moreton Fig is meant to be the nicest out of the nine dining options in the campus center, she said, so its atmosphere helps perpetuate the fine dining experience.“Moreton Fig is classy,” Orgill said. “It’s a great place to bring a date because it’s not too formal, but it’s nicer than some other places on campus.”Moreton Fig has tried to bring local and sustainable food choices into its kitchen, stating on its menu that the restaurant uses and supports “organic, small family farms whenever possible.”“We’re trying to be reasonable and approachable; we’re trying to match our food philosophy with the setting of the restaurant,” Klinger said. “Both the quality of food and the quality of service speak for themselves.”