Do you know how to market yourself?
I’m sitting here looking at a copy of Louisville magazine. The issue’s topic? Thirty-seven crave-worthy new restaurants, many of which I’d never heard. There are two problems here: 1) how did the magazine choose these 37 places and 2) why haven’t I heard of them?
The answer to both questions lies in a restaurant’s ability to make noise. Reading the words “opened quietly” is not often a good thing. “Opened with a bang” is more like it. Do you know how to light that fire? Better yet –– how to do it for free?
- First, alert the media. Find out who the food writer is at all of the local outlets. That includes weekly alternative and monthly magazines that are often looking for content to fill pages. If you want to advertise, consider doing it the week after your article will appear for top-of-mind awareness.
- Second, if you’ve created an event to coincide with your opening, such as handing over a portion of your proceeds to a local group, make sure you also make that a photo opportunity as well.
- Have you hired a chef from Italy? That’s a great human interest story. How did they get here? What’s their background in pizza? If not, make yourself available for interviews. Would you believe we’ve been stood up before –– even after flying cross-country to visit a pizzeria?
- Got something cool on your menu? Big Lou’s in San Antonio got some recent love from the Food Network for their 62-inch pizza. And yes, it’s as cool as it sounds.
- If you do get press for your opening, make sure you can handle it. Soft openings are a thing of the past. Once your doors are unlocked, it’s open season.
- Keep the ball rolling. Once you’ve gotten your name out in the public, you need to find ways to keep it there. Check out this article here on how to get free publicity: https://www.pizzatoday.com/departments/back-office/get-media-coverage/
June 18, 2018 | Press Releases
TROY, Ohio (June 14, 2018) — Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, hosted two food equipment giveaways recently and has announced the winners of both a custom-painted mixer and a food processor. Auniessa Asta, owner of 414 Pub & Pizza in Tempe,… Read More ›
June 15, 2018 | Pizza Headlines
Roughly 200 competitors in four divisions will take part in the annual Caputo Cup, the premier pizza-making competition on the East Coast. Sponsored by Antimo Caputo Flour and staged as a cornerstone competition at Pizza & Pasta Northeast in Atlantic City, the Caputo Cup takes place Oct. 3-4, 2018. In the competition, pizzeria operators will… Read More ›
June 12, 2018 | Pizza Headlines
Frank Pinello and Anthony Falco to headline Pizza & Pasta Northeast 2018 Pizza Today Editor-in-Chief Jeremy White announced on Twitter recently that Frank Pinello and Anthony Falco will deliver the keynote addresses at the upcoming Pizza & Pasta Northeast 2018 show in Atlantic City. “I’m very excited about this news,” says White. “Frank and Anthony… Read More ›