Gut Check

Diffusion has started up a program meant to help brands retool their campaigns, ideas and launches in light of the changes in the economic landscape brought about by the COVID-19 crisis. The Diffusion Gut Check will give brands an outside opinion on whether or not any new initiatives are a good or bad idea from a PR perspective. Ideas will be submitted (under NDA) to a group composed of both Diffusion executives and other PR leaders, who will then send back a five-minute assessment of the idea’s prospects for success. The assessment is free of charge. To send in your idea, send an email to [email protected] or click here.

Jordan Hoyer
Jordan Hoyer

Lambert general counsel Jordan Hoyer is launching Camber Engage, a firm that will offer legal consulting and fractional general counsel to clients. Lambert has endorsed the new offering. Camber Engage’s services will include general business law, litigation management and merger and acquisition due diligence to middle-market companies on a fractional basis. It also sources industry and issue specialists, vetting the most qualified experts from across a network of full-service firms. Hoyer’s “connections, knowledge and business-tuned legal strategy help our firm grow and innovate, and I’m excited to recommend her legal services through Camber to our clients,” said Lambert founder and owner Jeffrey Lambert.

Open in KS

RSM Marketing Services is joining forces with longtime client the Kansas Restaurant & Hospitality Association to support restaurants across the state. The RSM team has developed, which offers a centralized database of Kansas restaurants that are open for carryout, curbside and/or delivery. It allows customers to sort by city, service options, cuisine and view menus. Restaurants and lodging establishments can add their listing at no cost. "At a time like this, you need to do more marketing, not less," said RSM managing partner Bruce Rowley. "It's all about direct connection and communication. The go-to tactic is social media, but we found that many small restaurant and hospitality businesses don't have an established platform. Building that up takes time that they don't have right now.”