Conversations with Miles Snow

Today we’d like to introduce you to Miles Snow.

Hi Miles, so excited to have you on the platform. So before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
“Stay Eatin’ Bruh” started as just a saying on Snapchat years ago. I would write it when I posted food on there and it slowly caught on with friends sending me pictures with the same caption. Over time it’s since evolved into a food show, website, and content creation lane aiming to highlight the best food in cities around the US (and eventually the world).

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t always been smooth but it’s always been worth it. Even as we continue to grow now it can be difficult, some days more than others, but staying focused on the dedication to great food, and bringing joy to viewers and a growing audience are vital. My goal is that one day, every time we film, we will give a meal to the less fortunate after also.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I run “Stay Eatin’ Bruh” which specializes in promoting great restaurants (a lot of times mom-and-pop locations). We look to put places on the radar of customers who will enjoy the food/atmospheres of the locations, especially if it’s a place that may not be heavy on social media content.

Quality video and photo work is something we take pride in and is important because we always want to highlight the best points of what we are showcasing.  Having a knack for creative nuances and a strong background in photography (largely with musicians) helps to ensure we create great content in every scenario. Our goal is essentially to create a great short commercial for restaurants.

As marketing shifts to TikTok, Instagram, YouTube, etc. we look to shift with it and keep restaurants in the light and on the screens of people searching for food. I’d also like to think the restaurants we work with are more long-term partners and not just a “do a shoot, post and never hear from us again”. Building meaningful relationships is what we strive for.

Before we let you go, we’ve got to ask if you have any advice for those who are just starting.
Try everything, don’t be afraid to put yourself out there. Lessons come from failures and will help you get better and more locked in on ways to improve. Aim to get better at whatever it is you do daily.

Contact Info:

• Website: http://www.stayeatinbruh.com
• Instagram: https://www.instagram.com/stayeatinbruh/
• Facebook: https://www.facebook.com/StayEatinBruh
• Twitter: @milesinthecut
• Youtube: https://www.youtube.com/stayeatinbruh
• Yelp: https://www.yelp.com/user_details?userid=zTVeDXBk9o5TwiS_r8c_Kg

Image Credits
Tiffany Cole, Lexi Garcia, MoMo Rodriguez, and Lxvi