March Mag Focuses on Food & Beverage PR
Tue, Mar. 5, 2019
By John O'Dwyer
Our annual issue on food and beverage PR features articles from leading thought leaders in the field, plus profiles of 35 firms with expertise in this specialty.
| Category: Food & Beverage PR | Return to Latest News |
Our annual issue on food and beverage PR features articles from leading thought leaders in the field, plus profiles of 35 firms with expertise in this specialty.
Nearly half of Americans now consider headlines concerning food and nutrition to be more important than any other type of news, according to a recent survey.
According to a recent study, those who harbor the highest levels of opposition toward genetically modified foods typically know the least about it, even though they think they know the most.
Taking a cue from a series of diets that've surged in popularity, Chipotle has embraced new ideas and a new menu options in an attempt to reinvent itself.
The Infatuation, restaurant discovery platform and owner of the Zagat brand, has hired Michael Sinatra as its first-ever VP-communications.
Fruit and vegetable education nonprofit Produce for Better Health Foundation has named Padilla and its food and nutrition consulting division FoodMinds LLC as its agency of record.
Just as restaurateurs are always looking for new ways to attract customers and stand out in the marketplace, PR pros must do the same to build long-lasting partnerships with clients.
How to increase high exposure media coverage for new food and beverage products in a crowded marketplace.
The food and beverage industry is always in flux: changing ingredients, trends, promotions, industry stars and guest experiences to name a few.
Technology is just another means for maintaining personal, human connections. Here’s how we can balance these experiences with the digital-first approach that today’s fast-paced food and beverage environment demands.
How technology is impacting consumer choice in addition to the foods we eat.
Today’s food and beverage brands are staying true to their authentic values while creating higher tech, vivid content that can be easily shared by a diverse and specialized cast of influencers.
Diners can be agents for change by demanding professional and respectful environments for those working in the restaurant industry.
Several factors are currently driving big changes in the food, beverage and nutrition sector, presenting new opportunities for the industry to create meaningful and valuable connections with tomorrow’s consumer today.
Restaurants have caught onto the fact that offering a beautiful plate and photo-worthy decor has become just as important as how the food tastes.
CIIC has added Opal Apples, the naturally non-browning, non-GMO apple grown only in Washington state, to its food and beverage roster.
A list of several top influencers in the food realm, as well as some up-and-coming influencers that will be on every foodie's radar soon.
Trevelino/Keller has added Humrun, a restaurant equipment repair app, as it prepares for its launch.
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