Learn about what’s happening inside LA76 headquarters, see sneak peeks of our new work, get latest social media tips, and follow our adventures in Baja, Mexico, and around the world! Read our Design & Travel Blog here.
Capturing the world around us is part of our daily lives and experiences. Be it precious daily events, interesting work projects, or inspiring travels around Mexico and world; photography is always an important aspect of how we see and try to preserve unique moments and experiences. As an avid user of VSCO tools and sharing the images with VSCO community, VSCO team spotted Romana’s vibrant images from Mexico, and reached out to learn about her story and inspiration. Below is a small excerpt from the interview, you can read the full interview here.
For photographer and social media manager Romana Lilic, moving from her home in Ljubljana, Slovenia to Baja California Sur, Mexico was a transformative experience. The change of landscape reinvigorated her awareness of her surroundings and brought with it an excitement to photograph a new place. Below we talk with Romana about how she experiences and photographs the stunning landscapes and traditions of coastal Mexico.
See full interview with Romana Lilic on VSCO here, and see her feature on Passion Passport here.
LA76’s Romana Lilic and Mariano Arias Diez had the pleasure collaborating this winter with BMW Slovenija. BMW Slovenija was kind enough to lend us the luxurious and powerful new BMW 550d xDrive business sedan, which we took for a road trip to Vienna.
You can read our short travel guide to Vienna here (in English), as well as our favorite features of the BMW 550d xDrive business sedan. You can also read a BMW Stories feature (in Slovenian) about Romana on BMW Slovenija website here.
For Outsider magazine #12, Romana Lilic did an interview with her longtime friend and fashion designer and costumographer Uros Belantic. Their conversation is as intimate and subtle as Uros’s work, which Romana had the honor to follow from his early beginnings.
You can read the full interview in Outsider #12, get your copy here.
“When you’re setting your price, you’re not only charging for cost of goods, expenses, and time invested, you’re also charging what you’re worth. You’re charging for the unique gifts, talents, skills, education, knowledge, perspective, ideas, quality, and style you bring to the work you do.”
How many times have you liked a post by a company or a brand you follow, commented on it, or asked a question – and received no reply? I have, many many times. And I don’t like it. In today’s world, where it’s very hard to keep someone’s attention for more than a couple of seconds, we should appreciate fans and friends who actually take the time to engage with us, showing us that they appreciate the post, or are interested to find out more about it. That’s why next time when someone comments on your post, take the time to say thank you and respond back. Continue reading →
We feel privileged to live and work in Los Cabos, Baja; in a place with 350 days of sunshine, surrounded by the Pacific Ocean and the Sea of Cortéz, and striking desert landscapes, dotted with lush oases. There’s beauty everywhere you look, be it if you are watching it from the land, the sea, or the air. Bird’s views of our hometown are among the most breathtaking experiences we’ve lived so far, and that’s just one of the reasons we were excited when Patrick Corr, the owner of Avispa Aviation – Best Cabo Helicopter Tours provider, contacted us to help them create their brand image and website. Continue reading →
We like to keep our passports handy. Traveling – even if it’s just exploring small streets and remote places nearby our hometown – is just one of the things that keep us inspired, curious, and grateful for everything that surrounds us. We were flattered when Passion Passport‘s team reached out to our owner Romana Lilic and asked if they could do a feature about our adventures and favorite places in Mexico. Continue reading →
The New York Times recently featured an article “The New Crop of Exceptional Farm Stays” and among the selected four farms they also featured Acre Baja, farm to table restaurant located in San Jose del Cabo, Mexico. We are happy that one of our photographs was chosen to present Acre in this article.
Acre restaurant is one of the newest additions to Los Cabos’s vibrant culinary scene. They offer global cuisine with local ingredients by Chefs Kevin Luzande and Oscar Torres, accompanied with cocktails and signature drinks from their excellent cocktail bar, managed by Danielle Tatarin. We can’t wait to see the completed treehouses, and other new additions at the property.
Acre restaurant’s architects FabriKG and interior design studio MarStudio have hired LA76 Photography to capture in photographs their work, design and decor details, as well as the entire ambiance of the place.
We’re happy our work has been selected to be featured in New York Times magazine.
Header photo as featured in NYTimes. On the collage clockwise from top left: one of the new treehouse guest rooms at Acre in Mexico (Daniela Fernandez); a Beso de Katrina mezcal cocktail with lime, pineapple, hibiscus syrup and oregano (Daniela Fernandez); the restaurant’s entrance (LA76 Photography).
About Acre Baja
Acre is a 25 acre piece of farmland adjacent to San Jose del Cabo. The restaurant, cocktail bar, event space and surrounding farms is the first phase. 12 tree-houses will be added to our palm forest shortly. Eventually the full 25 acres will be developed as a space for people to relax, learn, rejuvenate and celebrate. All efforts have been made to keep Acre true to its place. The very walls are made from compressing the surrounding earth. The shade structures are made with sticks from local palo de arco trees. All of the furniture, dishware, lighting and accessories come from the Baja or the Mexican mainland. It’s Acre’s belief that people appreciate authenticity in their surroundings. Acre is owned by Stuart McPherson & Cameron Watt.
Coming soon: Twitter announces changes which will allow us to express even more in 140 characters
Over the past decade, the Tweet has evolved from a simple 140-character text message to a rich canvas for creative expression featuring photos, videos, hashtags, Vines, and more. In the past few months they’ve added the ability to poll your community, react quickly and cleverly with GIFs, and share and enjoy Periscope broadcasts in Tweets.
In the coming months Twitter announced changes to simplify Tweets including what counts toward your 140 characters. For instance, @names in replies and media attachments (like photos, GIFs, videos, and polls) will no longer “use up” valuable characters. Here’s what will change:
Replies: When replying to a Tweet, @names will no longer count toward the 140-character count. This will make having conversations on Twitter easier and more straightforward, no more penny-pinching your words to ensure they reach the whole group.
Media attachments: When you add attachments like photos, GIFs, videos, polls, or Quote Tweets, that media will no longer count as characters within your Tweet. More room for words!
Retweet and Quote Tweet yourself: The Retweet button will be enabled on your own Tweets, so you can easily Retweet or Quote Tweet yourself when you want to share a new reflection or feel like a really good one went unnoticed.
Goodbye, .@: These changes will help simplify the rules around Tweets that start with a username. New Tweets that begin with a username will reach all your followers. (That means you’ll no longer have to use the ”.@” convention, which people currently use to broadcast Tweets broadly.) If you want a reply to be seen by all your followers, you will be able to Retweet it to signal that you intend for it to be viewed more broadly. If you’re worried that you’ll see all the replies between members of your feed, don’t; only new tweets that start with the @username will be seen by all followers; any replies after that will still be only seen by those that follow both you and the @username account. “If you want a reply to be seen by all your followers, you will be able to Retweet it to signal that you intend for it to be viewed more broadly,” Twitter noted.
Three new ways to make most of your 140 characters on Twitter:
Room to chat: Characters are for conversations, not usernames
Show more: Photos, polls, and more won’t cut into your character count
Say it again: Retweet or quote tweet your tweets and replies
These updates will be available over the coming months. Twitter announced that in addition to the changes outlined above, they’re exploring ways to make existing uses easier and enable new ones, all without compromising the unique brevity and speed that make Twitter “the best place for live commentary, connections, and conversations.”
Some say these and previous Twitter changes are an attempt from keeping Twitter from ‘dying’. We think Twitter is far from dying. Although it might not be as widely used and popular as Facebook, and growing in popularity like Instagram and Snapchat, Twitter is a tool that connects you directly, and gives you access to people you otherwise might not have the access to. We look forward to seeing how these changes will be implemented and accepted, and how Twitter will continue evolving together with its users.
I’ve been listening to the Social Media Marketing podcast for several years now. In the latest podcast with Jay Baer as a guest, Michael Stelzner and Jay have been talking about “Dealing with Unhappy Customers”. Jay Baer’s new book is called “Hug Your Haters: How To Embrace Complaints and Keep Your Customers.“, so the conversation has been fun, filled with case studies and other good stuff.
At the social media workshop I had with MTSU students a couple of weeks ago, we talked among others about Trip Advisor, and how to reply to negative comments. One of their questions was “Is the customer always right?”, and I loved Jay Baer’s quote:
The customer is not always right, but the customer is always heard. – Jay Baer (tweet this)
Baer says – and at LA76 we practice this religiously – that you need to answer every complaint, in every channel, every time. And when you reply, have empathy, be kind, be human. It’s harder to be angry at a person, than at a company. By receiving a human response to people’s complaint, problem or query, you can most often convert the unhappy client into a happy one, or at least provide what you need to solve the problem and give yourself / your company an opportunity for a second chance. Your reply to any comment, especially negative one, will be viewed not only by the person you’re replying to, but the entire community, so by showing that you care you communicate much more than just this one response to an unhappy client.
The other day I saw on Mashable a brilliant Trip Advisor reply from a coffee shop owner to a very unhappy client. It happened at Bennet’s Cafe & Bistro in York. With 432 “excellent” ratings on TripAdvisor, it’s ranked 11th out of 696 restaurants in the city. It’s been called “lovely,” “excellent,” and a place that offers “gorgeous” meals in recent posts.
One customer, however, bucked the trend. Hannah C. from North Yorkshire was so angry she was charged £2 for a hot water and lemon she took to TripAdvisor to vent her fury in a missive entitled “Over-priced and very rude staff.”
“This place is absolutely awful,” she began. Hannah, who was “on a tight budget,” took umbrage at the cost of her drink and got into an argument with a waiter about the price of lemons versus the price of a pot of tea, which she claims the waiter said is the same. “To show just how ridiculous this is, my friend ordered a slice of chocolate cake which was £1.90,” she added. Hannah left the “dreadful place” vowing never to go back.
In response, the manager decided to break down the economics of running a cafe for the money conscious customer, to explain why she actually wasn’t “ripped off.”
“You entered the cafe and the waiter showed you to your seat, gave you a menu, waited for a time and then took your order. He entered it into the till, collected a cup, saucer and spoon and took them into the kitchen. There, he selected a knife, chopping board, got a lemon from the fridge, cut off a slice and put it in the cup,” the response began.
The manager continues to break down the waiter’s tasks, estimating that serving the customer took two to three minutes’ work, before continuing:
I wanted to copy you the direct link to the review, but it looks like that after this got viral, the unhappy reviewer removed her review.
What do you think, do you agree that the customer is not always right? Are you listening to your customers, and replying to all comments, positive and negative ones?