I create and manage content — especially email marketing, magazines, social and web — for businesses and organizations in the food/beverage space. I research content and consumer trends, develop content strategies, develop recipes and create multi-media content for both print and digital media, ensuring that content is engaging and consistent across all platforms. My clients include Duplin Winery, the South's largest winery and NC Catch, a non-profit focused on educating the public about why local seafood is the best choice for the state’s economy, natural environment, living heritage and community health.

Telling North Carolina food stories -- history, culture, recipes, cookbook reviews, people profiles -- for this coastal environmental protection organization reaching 300,000 people daily.● 2018 N.C. Press Award winner for body of work. ● Featured on the N.C. Public Television program “North Carolina Now.”

Contributing to various publications and specialty publishers, including:● Fodor’s Travel Guides, “The Carolinas & Georgia” and guides for Alabama, Delaware, Africa, Canada and Central America 2008-present● British Airways High Life Online, 2015● U.S. Airways Magazine, via specialty publisher Pace Communications, “Natural Beauty: North Carolina’s Magnificent Crystal Coast,” 2012● King Fish Media, food writing and recipe development for major-supermarket impact mailers, 2011● North Carolina’s Our State and Signature magazines, 2004-2014

● Led the marketing department to online and retail sales success at the South's largest winery and the 36th largest winery in America, with locations in North Carolina, South Carolina and soon Florida.● Managed marketing and events teams.● Facilitated collaborative processes to ensure marketing strategies focused on profitable growth, new customers and excellent customer experiences.● Managed advertising and promotion activities including print, online, email, electronic media, billboard, radio and direct mail.● Product development and success tracking.● Thinking big and implementing ideas through strategic initiatives.

● Content development from ideas to execution.● Planned and communicated content needs. Developed best practices.● Maintained efficient and collaborative working relationships between editorial markets and event managers.● Established and analyzed content-performance metrics.

Enter Liz Biro’s enviable food writer life as she gets the inside dish on all things delish in Central Indiana.● Conceived the Indylicious brand and format of energetic, exciting and engaging original video storytelling aimed at digital, social and mobile audiences. ● Carried the process through business planning, marketing, sales, subscriber acquisition and SEO best practices.● Developed a video series best practices and a playbook to guide other video productions within the company. ● Selected and scheduled episode subjects.● Served as the show's host and chief promoter, including managing a private, food-focused Facebook group named Indylicious with Liz Biro.

● Top 20 subscription driver across Gannett.● Twice employee of the quarter and noted for best beat work among peers. ● Conceptualized, assigned, wrote and CMS produced multi-media content: online, video, television, social media, print, radio, podcast. ● Reported the latest food and restaurant news including restaurant openings and closings, who’s who among chefs, food/dining trends, in-depth profiles, restaurant reviews, food history and multi-media packages.● Collaborated with various departments to shape the newspaper’s food editorial vision and direct food and dining coverage.● Created and manage weekly newsletter content.● Omniture and Chartbeat analytics.● Branding via television, radio, social media, public appearances, event planning and working closely with marketing. ● Public speaking.

Review new and existing restaurants for Wilmington Magazine and Sandhills Magazine.

Tapping the national culinary tourism trend with food walking tours showcasing local dining and cocktail scenes and introducing the public to chefs and the area’s food history. Three tours – a restaurant walk, a cocktail tour and a farmers market tour including a hands-on cooking class with a top chef – were been featured in local, regional and national publications and on television newscasts. The tours were top-rated attractions at TripAdvisor. Billed "A little taste here, a little food history there, a whole lot of fun," Culinary Adventures with Liz Biro tours served delicious Wilmington, N.C., places and the delightful stories behind the Port City food scene and garnered local, N.C. and national press. The new operator of Wilmington tours is Taste Carolina, a top N.C. food tour company. To book a Wilmington food tour, visit www.tastecarolina.com.

Breaking online and in print the latest local restaurant, food service and retail food news including openings and closings, chefs’ comings and goings, business development, owner profiles and food and dining trends. I was recognized as the top source for dining and restaurant news in the area. Between Thanksgiving 2013 and mid-February 2014, I garnered 30 restaurant news exclusives. Most pieces were accompanied by my photographs. I worked remotely.

Supplying readers the latest local food and restaurant news including restaurant openings and closings, who’s who among chefs and food and dining trends. In-depth profiles, restaurant reviews, food history, blogging and galleries were among my enterprise projects. I worked remotely and directed food and dining coverage. I created and I continuously built and promoted my brand via television, networking and public speaking engagements. As a restaurant reviewer, I provided honest, engaging and polite assessments of new and existing restaurants without relying on the typical first-person format. Reviews told the restaurant’s story and described the overall dining experience. As a trained chef, I conveyed an understanding of dishes, from cooking techniques to food history. I also supplied photographs to accompany content.

Full-service firm that featured ethnic, American, and traditional and contemporary Southern cuisine for groups of up to 200. I managed all aspects of the business, including designing the menus and marketing and working as the head chef. The firm was tapped for high-profile public events such as a downtown redevelopment celebration unveiling a train station restoration.