The Whole Enchilada PR • Culinary PR with a Kick

603 views

Published on

Philadelphia-based The Whole Enchilada PR dedicates offers more than just publicity.

Published in: Business
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
603
On SlideShare
0
From Embeds
0
Number of Embeds
6
Actions
Shares
0
Downloads
3
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

The Whole Enchilada PR • Culinary PR with a Kick

  1. 1. 21 One  of  the  benefits  of  working   ensure  that  your  brand  is   with  a  smaller  firm  is  that  your   putting  its  best  foot  forward   Why choose account  executives  are  the   principals  of  the  company.   110%  of  the  time.  (The  very   same  holds  true  for  ALL  of  our   The Whole clients  outside  the   This  is  true  of  any  industry.   culinary/hospitality  sector  as   And,  something  you  can’t   well.)  Our  eye  for  detail  may   Enchilada PR count  on  at  larger  firms.   also  show  up  in  food  or  service   feedback.  As  a  former  critic,   Our  own  experience  as   for your business  owners  enables  us  to   look  at  things  from  a  range  of   trained  to  think  like  a   customer,  Dawn  in  particular,   is  not  afraid  to  offer   restaurant or perspectives.  We  value  your   insights  and  make  every  effort   CONSTRUCTIVE  criticism.   to  blend  seamlessly  with  the   And,  because  our  collective   culinary- teams  that  you  already  have  in   favorite  hobby  is  cooking,  we   won’t  be  shy  to  participate  in   place.     tastings  and  evaluations  of   related From  your  General  Manager  to   both  food  and  drink  when  you   your  servers  and  hostess,  we   need  another  opinion.     business? strive  to  engage  everyone  in   supporting  our,  and  your,       Because  we  both  have   efforts,  the  same  way  that  you   restaurant  and  catering   would  as  team  leader.     experience  in  the  front  and   back  of  the  house  (and  in  event   Want to learn more? Even  if  your  staff  is  handling  all   sales  and  planning  and   of  your  social  media   management),  we  understand   email us at messaging,  we  will  monitor  the   the  day-­‐to-­‐day  operations  (and   info@thewholeenchiladapr.com dialogue,  assess  engagement   overhead),  as  well  as  the   and  even  correct  typos  (we  are   demands  of  increasingly  savvy,   notorious  menu  editors)  to   value-­‐seeking  customers.    
  2. 2. 3 “One of the benefits of working with a smaller firm is that your account executives are the principals of the company.” This  understanding  your  work  pressures  leads  to  a  relationship   that  extends  far  beyond  "publicist."     Additionally,  we  meet  regularly  with  one  of  the  regions  leading   restaurant  consultants,  enabling  us  to  stay  on  top  of  industry   issues  and  trends,  and  help  you  tackle  issues  outside  the  realm  of   traditional  PR.         And  when  it  comes  to  social  media,  well  reach  beyond   Facebook,  Twitter  and  YouTube  to  resources  such  as  Pitch   Engine,  Storify,  SlideShare,  Pinterest,  Instagram  and   Google+  to  spread  the  good  word  about  your  business  and   its  offerings.  Well  also  guide  you  toward  the  most  suitable   sites  for  measuring  social  media  performance,  and  keep   you  up-­‐to-­‐date  on  the  buzz  we  are  or  arent  hearing  about   that  hot  new  chef,  organic  purveyor  youve  been  working   with,  wine  program  you  just  launched…         So  how  will  you  know  what  we  are  doing  is  working?  Social   media  measurement  offers  valuable  insights—as  long  as   you  remember  that  "likes"  and  "follows"  dont  mean  much   if  those  cyber  customers  are  not  serving  as  Pied  Pipers,   coming  to  your  establishment  or  buying  your  products.   Wed  certainly  say  the  same  for  that  dangling  carrot,  press.         While  both  PR  firms  and  their  clients  do  cartwheels  over  earned   editorial  and  the  boost  it  can  give  to  a  brands  recognition  and   reputation,  we  are  going  to  push  you  to  keep  momentum  going.     (continued) 2 dawn e. warden-reeder | october 2012
  3. 3. 645 Having  said  that,  our  goal  is  to   craft  the  types  of  stories  that   we,  as  food  enthusiasts  and   accomplished  cooks  (and   bartenders!)  would  want  to   read  and  share  with  our   friends.  And  ideally,  that  is   how  we  choose  our  clients.     Our  passionate  nature  means   we  already  have  a  built-­‐in   desire  to  "shout-­‐out"  about  the   things  that  excite  us.  Just   outside  the  media  who  we   imagine  what  happens  when   think  fall  within  your  target   we  meet  a  client  like  you,  who   audience,  or  that  have   has  a  unique  story  to  tell.  Most   community/social  influence   of  the  time,  we  want  to  run  out   or  are  in  a  related  industry   and  pitch  the  media  before  a   where  an  alliance  might  be   contract  has  been  signed.     mutually  beneficial.  After  all,   Because  public  relations  is  also   what  good  is  having  us  on   about  relationships,  we  also   board  if  "word  of  mouth"   work  hard  to  engage  those   doesnt  start  with  us?         By  providing  fresh,  relevant   reasons  for  media  coverage  as   well  as  customer  loyalty,  you’ll   be  able  to  maintain  a  constant   level  of  visibility  and  respect.   Which,  is  exactly  what  you   want.  (And,  why  you’ll  hear  us   say  repeatedly,  “Quality   customer  service  is  the   strongest  PR  tool  you  have.)   What  this  means,  is  that  if   weve  "swept"  the  media  and   landed  numerous  placements,   but  business  is  lackluster,  we   arent  going  to  say,  "But  look   at  all  the  press  we  got  you."   Rather,  we  are  going  to   evaluate  a  number  of  different   pieces  of  information,  and   after  thoughtful  consideration   of  time,  budget,  goals,   customer  and  staff  feedback,   take  another  route.             3 dawn e. warden-reeder | october 2012

×