Ask most restaurateurs what they want from PR and the answer is coverage. A review, a feature, a mention in the right guide. It is the right ambition but the wrong starting point, because coverage is an output. The input is your brand. Food editors and writers are drowning in requests from restaurants that all describe themselves the same way. Fresh. Seasonal. Local. Passionate. When everyone says the same thing, editors cannot tell anyone apart, and coverage goes to the rest

If you run a facilities management business, you already know that contracts are rarely won on price alone. Buyers want reassurance. They want to see that you are established, credible and going places. And one of the strongest signals of all three is your name appearing in the publications they read. The FM trade press is read by exactly the people you want to reach: heads of estates, procurement managers, workplace directors and the FM providers you might partner with or su

What Does a Leading Foodservice PR Company Do? In today’s fast-paced and competitive foodservice industry, standing out is essential for...

Whether you're looking for a restaurant PR company, or a food PR company, it is vitally important to find a partner who focusses on how...

Crafting the right brand message is not just a marketing exercise; it's a strategic imperative that can make or break your business. In a...

Social media is important for food because it allows food businesses to connect with their customers in a direct and personal way.

There are a number of reasons why a company might choose to use a PR consultant rather than having an in-house PR team. These include:...

The metaverse, also known as the "virtual universe," is a term that refers to a collective virtual shared space, created by the...

Brands need PR (public relations) to help shape and manage their public image and reputation.

Whenever we are asked to take on a new brief, our question is always the same: ‘How much work have you done on your brand narrative?’