Why choose The Whole

Enchilada PR for your

restaurant or culinary-

related business?

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One  of  the  benefits  of  working  with  a  smaller  firm  is  that  your  account  executives  are  the  principals  of  the  company.  

This  is  true  of  any  industry.  And,  something  you  can’t  count  on  at  larger  firms.  

Our  own  experience  as  business  owners  enables  us  to  look  at  things  from  a  range  of  perspectives.  We  value  your  insights  and  make  every  effort  to  blend  seamlessly  with  the  teams  that  you  already  have  in  place.    

From  your  General  Manager  to  your  servers  and  hostess,  we  strive  to  engage  everyone  in  supporting  our,  and  your,  efforts,  the  same  way  that  you  would  as  team  leader.    

Even  if  your  staff  is  handling  all  of  your  social  media  messaging,  we  will  monitor  the  dialogue,  assess  engagement  and  even  correct  typos  (we  are  notorious  menu  editors)  to  

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ensure  that  your  brand  is  putting  its  best  foot  forward  110%  of  the  time.  (The  very  same  holds  true  for  ALL  of  our  clients  outside  the  culinary/hospitality  sector  as  well.)  Our  eye  for  detail  may  also  show  up  in  food  or  service  feedback.  As  a  former  critic,  trained  to  think  like  a  customer,  Dawn  in  particular,  is  not  afraid  to  offer  CONSTRUCTIVE  criticism.  And,  because  our  collective  favorite  hobby  is  cooking,  we  won’t  be  shy  to  participate  in  tastings  and  evaluations  of  both  food  and  drink  when  you  need  another  opinion.        Because  we  both  have  restaurant  and  catering  experience  in  the  front  and  back  of  the  house  (and  in  event  sales  and  planning  and  management),  we  understand  the  day-­‐to-­‐day  operations  (and  overhead),  as  well  as  the  demands  of  increasingly  savvy,  value-­‐seeking  customers.    

Want to learn more?

email us at

info@thewholeenchiladapr.com

2 dawn e. warden-reeder | october 2012

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This  understanding  your  work  pressures  leads  to  a  relationship  that  extends  far  beyond  "publicist."    

Additionally,  we  meet  regularly  with  one  of  the  region's  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,  we'll  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.  We'll  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  aren't  hearing  about  that  hot  new  chef,  organic  purveyor  you've  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"  don't  mean  much  if  those  cyber  customers  are  not  serving  as  Pied  Pipers,  coming  to  your  establishment  or  buying  your  products.  We'd  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  brand's  recognition  and  reputation,  we  are  going  to  push  you  to  keep  momentum  going.    

“One of the benefits of working with a smaller

firm is that your account executives are the principals of the

company.”

(continued)

3 dawn e. warden-reeder | october 2012

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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  we've  "swept"  the  media  and  landed  numerous  placements,  but  business  is  lackluster,  we  aren't  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.            

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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  imagine  what  happens  when  we  meet  a  client  like  you,  who  has  a  unique  story  to  tell.  Most  of  the  time,  we  want  to  run  out  and  pitch  the  media  before  a  contract  has  been  signed.    

Because  public  relations  is  also  about  relationships,  we  also  work  hard  to  engage  those  

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outside  the  media  who  we  think  fall  within  your  target  audience,  or  that  have  community/social  influence  or  are  in  a  related  industry  where  an  alliance  might  be  mutually  beneficial.  After  all,  what  good  is  having  us  on  board  if  "word  of  mouth"  doesn't  start  with  us?