Using Social Media as an Effective Tool During COVID-19 /  by Guest User

With the non-stop news updates on the spread of COVID-19, government responses to the situation, and employees needing consistent and factual information, engagement marketing, communications and social platforms have all become increasingly critical tools for restaurants to help generate sales. As a firm that handles these initiatives for individual restaurants and restaurant groups, we wanted to share a few ways we’ve assisted our clients and have also seen other really great restaurants reach existing and new customers while being respectful and community-focused.

17 Likes, 0 Comments - D'Emilios Old World Ice Treats (@oldworldicetreats) on Instagram: "❗️❗️❗️ ICE TREATS LEDGER! ❗️❗️❗️ Thank You Everyone For The Amazing Contributions To The Ice Treats..."

1. Selling gift cards 

Gift cards don’t expire; plain and simple. After the uncertainty of this awful pandemic finally comes to a close, gift cards to favorite restaurants will be ready to use. Even better, purchasing one now supports business owners and (hopefully) employees to supplement lost revenue. D’Emilios Old World Ice Treats on East Passyunk Ave. is mixing up the typical gift card with an “Ice Treats Ledger”. Customers can Venmo, PayPal, or Cash App funds to the shop to use during a future visit. The money received so far for the ledger helped the owner pay rent and utilities.

2. Promoting takeout specials 

Fortunately, takeout via curbside or delivery is still available for many restaurants in PA. Joining in on popular hashtags like #OpeninPHL lets customers know which businesses are still up and running for takeout. Creative but true to concept promotions help restaurants stand out and drive sales. The ChopHouse in Gibbsboro, NJ has shifted menu options to include selling butchered meats to prepare at home, in addition to four-course meals and a la carte steakhouse items to go.  

286 Likes, 19 Comments - Philly Loves Beer (@phillylovebeer) on Instagram: "Drop by your hometown brewery and/or retail store, to stock up on your favorite local craft brews..."

3. Joining in on nationwide initiatives 

Not only is this fun, but it demonstrates how restaurants are part of our larger community. On Friday, March 20, the US came together during a collective happy hour that originated with a brewery in Texas called #NationwideCheers. Philly Loves Beer joined in on the action and promoted to members and followers through Instagram. 

4. Communicating with customers 

While many restaurant doors are closed, their social media channels are open for discussion! With the constantly changing landscape, social media is the most effective and timely way to update customers on hour or menu changes, new protocols, and campaigns they’re running. For example, Kalaya Thai Kitchen has used their Instagram platform to showcase their free family meals for those in need (such as recently unemployed restaurant workers). 

5. Fundraising efforts 

Many restaurants are using their social media for good. Middle Child’s fundraising has raised over $15,000 that will be used to pay their employees for as long as possible and provide free lunches to hospital workers in over thirty departments across Philly. 

3 Topics to Think About from the Philly Chef Conference /  by Jonathan Hudson

Drexel University Center for Food & Hospitality Management hosted their seventh annual Philly Chef Conference from March 1 to March 2. Members of the hospitality industry ranging from James Beard award-winning chefs to real estate developers for restaurants nationwide spent two days exploring the most important issues and topics facing the hospitality world. Here are three big takeaways from the conference: 

1.     Restaurants and soil can save the world.

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Owner of Mission Chinese Food Anthony Myint emphasized this topic while talking about how connecting chefs and dinners can help eat our way out of the climate crisis. In his presentation, he talked about regenerative farming and his non-profit organization, Zero Foodprint. Through their programs, restaurants collect an (optional) 1% fee from diners to help farmers change their practices. 

This is where regenerative farming comes in, which you can learn more about here. Myint discussed a study which determined that a 2% increase in the carbon content of soil could offset 100% of all greenhouse gas emissions going into the atmosphere.

2.     Food halls are transforming. 

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There has been a huge boom in the number of food halls over the last decade, according to Trip Schneck, Phil Colicchio (Colicchio Consulting), Ed Eimer (Eimer Design) and Ahktar Nawab (The Connect Group). Food halls are an outlet to encourage tourism and business development, all while helping connect the community. As the average size of food halls decrease and the number of locations increase, their very definition is changed. Secondary cities have seen the largest growth in food halls, and smaller rural cities are expected to see a rise over the next decade. Food halls are a great approach for those who want to get into the restaurant business, but are worried about controlling operating costs.

3.     Human connection is vital.

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One topic that was part of nearly every panel of this year’s conference is human connection. At their core, restaurants and hospitality have a mission of connecting people over food. Restauranteur Will Guidara spoke about easy and simple techniques hospitality professionals can use to develop a deeper connection with guests. For example, at Eleven Madison Park, Guidara noticed no one would speak up when asked about ingredients they did not like. He realized when he shared some that he doesn’t enjoy, others were encouraged to join the conversation, thus breaking the barrier between server and guest.

During another presentation by Chelsea Gregoire, she discussed challenges that bars and restaurants face with onboarding new staff. She believes in the next 10 years there will be over 1.3 million new jobs in the hospitality industry. Her advice for training new talent and teaching them how to connect with customers is to teach why they are doing something, not just how to do it. When staff have a better understanding of the meaning behind what they are doing, they are able to feel more empowered to connect with their co-workers and guests.

When is it Okay to Micromanage Employees? /  by Joanne Jordan

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“A boss who micromanages is like a coach who wants to get in the game”. – Simon Sinek

As Food Shelter continues to grow daily, we are learning as leaders that in many cases the above quote may be true and drive employees nuts (we were driven once too so we know), there are times when it’s necessary. Much like everything, anything in moderation can encourage happiness, clarity and productivity – all of which directly affect the big picture they may or may not be privy – just look at this recent Inquirer piece on micro-dosing for proof.

The following are three instances (as it pertains to our firm, but we think there’s a universal mindset) where micromanaging isn’t the four-letter word one wants to use when frequently being micromanaged.

Your business is in a constant state of evolving

Our agency has survived numerous challenges and risen to many triumphs. We are not even remotely who we were a year ago versus who we will be tomorrow. The double-edged sword of working in a smaller, growing agency can be as equally frustrating as it is exhilarating. When boundaries and parameters change quickly based on nimbleness and flexibility, it can create a lot of questions and potential strife that could be avoided with a certain type of management style while that growth and those changes are occurring. Individual check-in’s, weekly team meetings, constant monitoring of time and tasks may seem like overkill, but it is one of the few ways employees can express overall job satisfaction while the agency embraces new technologies, hiring interns, shifting roles with client loads, etc. Also, as the micromanager(s) it is the only way we can identify a problem that needs addressing by paying attention to all the details at all times.


Deadlines are being missed or results could be improved on

We rely heavily on providing clients with monthly status reports. They expect certain results the same way we as business owners expect our employees to ensure they happen within the protocols we have worked to create. If you aren’t working in the trenches at some level with your team, if you aren’t as hands-on as you should be, if the lines of communication aren’t open then there is no awareness KPIs are even happening much less up to snuff. While constantly asking questions or checking deadline dates may seem oppressive, the only way to pinpoint the problem much less address them is to talk about it and provide constant back and forths.  

The corporate culture’s success hinges on collaboration and creativity

Everyone has their own work style and in a small office, big personalities and tons of chiming can work for and against employee harmony and productive workflow. This is an industry that thrives on creative ideas and quirky observations. We can all learn from each other no matter what our title, age, experience level. It was the cornerstone we started this agency on and no matter how much it changes this will always be the constant. It’s a tough office to work in, but hopefully an inspiring one.

 

FSPR Local Dining Guide /  by Guest User

FSPR headquarters is located on South Street in Graduate Hospital just below Rittenhouse Square. While our end of South Street is quieter than the other side of Broad, there’s plenty of spots the team frequents within a five-minute walk of the office. Whether it’s for happy hour, lunch, or a pick-me-up between tasks, the team loves heading to these local spots:

Loco Pez

919 Likes, 40 Comments - Loco Pez Tacos (@locopez) on Instagram: "Taco Six Packs today for the low, low price of $6! DO THE MATH #dollartacos #today #after5pm..."

Recently opened on 20th and Bainbridge, Loco Pez’s third outpost is a very welcome addition to the neighborhood. We love their happy hour – half off drafts and nachos, $4 classic margs (which you can get with sugar, salt, or a tangy chili-lime rim) and $20 margarita pitchers (to nourish the whole team). Keep an eye on their Instagram (which we obviously do) to take advantage of their dollar taco night, which changes weekly. 

Ten Stone

For the Food Shelter team, Ten Stone is old reliable. It’s the closest bar to the office and is quiet on weekdays, has pool and is the perfect place to grab a beer or gin and tonic and blow off steam after work.

151 Likes, 1 Comments - Parc (@parcrittenhouse) on Instagram: "Café society ☕️ // cc: @mnouc"

Parc

Looking for something a little Français? You’ve probably heard of Parc, aptly named for its great views of Philly’s most Parisian public space, Rittenhouse Square. Sit outside on a sunny day with a basket of pommes frites and a glass of rose and you’ll truly feel like you’re in the 7th arrondissement (just make sure to not look *too* hard)! 

Randazzo’s Pizzeria

When we’re craving pizza, Randazzo’s is the local pick for a quick slice, and their pizzas are always ready in no time. Did we mention their Caesar salad comes with garlic knots IN it? 

1,577 Likes, 40 Comments - Wawa (@wawa) on Instagram: "Holiday shopping calls for a hot hoagie break 😍"

Pub and Kitchen

You know it’s a Friday night if you see the FSPR team at Pub and Kitchen for happy hour! Our team frequently heads over between 4 and 6 PM to take advantage of their deals, like a $7 Moscow Mule (very refreshing!) or a $6 glass of wine. A few team members always opt for a Negroni.

Wawa

Last, but certainly not least. Wawa, Philadelphia’s, and Food Shelter’s most beloved convenience store, has to be mentioned on this list. Whether it’s a 44 oz. iced tea, a Sizzli or the FSPR top-rated “chicken finger hoagie”, you are most likely run into team members here on the daily.  Shout out to the employees at the 21st and South Wawa, we love you.

*Photo credit to @wawa on Instagram.

How to Create a Kickass PR Mailer /  by Guest User

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The “tl;dr” of a media mailer is essentially that it’s a creative way to pitch to the media that deviates from the run-of-the-mill email. However, even though mailers can’t be deleted with the click of a button, they may still get lost in the shuffle. There are ways to make mailers as effective as possible without overspending or overworking. 

1.     Plan every piece ahead of time. Especially if your mailer serves as a timely pitch, make sure you have all the nitty, gritty components laid out before you start packing. If your layout will otherwise look dull, consider adding some small items to fill the white space. If there’s going to be anything fragile or loose in the mailer, get some crinkle paper to reduce movement and noise.

2.     Take account of the weight of your mailer. Are you sending a bottle or two of alcohol? Opt for a sturdy box in lieu of a flimsy gift bag. The worst way to receive a mailer is with a shattered bottle of liquor flooding the packaging.

3.     Make your items exciting. Is a holiday coming up? Think about “Top Ten Useful Stocking Stuffers” or “White Elephant Gifts That You Can Bring to the Office”. 

4.     Consider making yourself the messenger. You might worry about the postal service messing up your perfectly crafted box or delivering to the wrong person. See the process through from A to Z and ensure the pitch is sent as smoothly as an email.

5.     Make the mailer picture perfect. Opening a box to a jumbled mess versus an aesthetically pleasing display tells a lot about the sender. Take the extra time to preserve the look of your packaging to make the important stuff stand out.

6.     Follow up! Don’t send your mailer into the abyss without looking back. Ask the recipient what they thought of their mailer and give them a nudge to turn your creation into a story.

Don’t believe us? Check out the below article to see how we did with our Holiday Mailer this year or Chaddsford Winery.

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Food Shelter Certified by the Women’s Business Enterprise National Council /  by Guest User

We are proud to announce national certification as a Women’s Business Enterprise by the WBEC-East, a regional certifying partner of the Women’s Business Enterprise National Council (WBENC).

“We are a proud women-owned business and are excited to tout our WBE Certification on our website, to our clients, prospective clients and to the general public,” said Joanne Jordan, Co-Founder of Food Shelter Public Relations.

WBENC’s national standard of certification implemented by the WBEC-East is a meticulous process including an in-depth review of the business and site inspection. The certification process is designed to confirm the business is at least 51% owned, operated and controlled by a woman or women.

“With this certification we gain the opportunity to tap into a brand new market of businesses who are eager to work with women founders,” said Lorraine Gimblett, Co-Founder of Food Shelter Public Relations.

By including women-owned businesses among their suppliers, corporations and government agencies demonstrate their commitment to fostering diversity and the continued development of their supplier diversity programs.

The Do’s and Don’ts of Social Media Pitching /  by Guest User

Over the years, social media has become an integral part of our everyday lives. Twitter, Facebook and Instagram have made it easier for public figures such as celebrities, professional athletes and even reporters to become more accessible to us.

But how much is too much accessibility? Due to the nature of constantly being connected and online, PR pros are able to stay up to date with reporters and their work. With this in mind, it’s important to understand boundaries and which ones to not overstep. Read our tips below to understand the do’s and don’ts of social media pitching.  

Do’s

Research Their Profile

Similar to the digital landscape, careers and jobs are constantly changing. Unfortunately, Cision and other PR tools don’t always have the capability of updating a reporter’s information in real time. Research their social media profiles to see what they’re currently doing. Did their beat change? Are they with a different publication? By doing so, this will make it easier for you to have a tailored pitch and to not make the mistake of pitching them a topic that’s irrelevant.  

Build A Relationship

Once you identify the reporters that you want to pitch and follow them on social media, start to engage with their posts. But don’t go overboard and reply to every single thing that they post. By building an actual relationship before you start pitching, this may help your chances of getting them to show interest in your story idea. 

Make Yourself A Valuable Resource

When pitching a reporter on social media, it’s important to provide them with everything they need. For example, if you notice a reporter is tweeting out questions to a specific topic or has shown interest in one—have links, photos, etc. ready to send via DM. It’s best practice to direct message a reporter these materials rather than publicly message them. 

Don’ts

Pitch Without Following

Before sending out that pitch, double-check to make sure you’re following that reporter. If not, it shows that you’re not personally interested in them or their work. 

Publicly Send Mass Pitches

As mentioned above, it’s okay to send a pitch via direct message. But the same doesn’t apply for your timeline. If you a pitch a reporter and they’re interested in your story, then they’re more than likely going to view your profile to see who you are and what you’re up to. It doesn’t look good if they see you tweeted that same pitch to 50 other reporters.

Use Facebook

Facebook is an intimate, family-friend oriented platform in comparison to Twitter. The last thing a reporter may want to see is a pitch in their messages that is designated for those closest to them.

A Twist on Your Next Philly Date Night /  by Guest User

Date night in the city can fall into a normal routine: choosing a restaurant, sitting at the bar for a drink ahead of your reservation, and getting extra crazy by walking home a different way than you came. Soon enough, the excitement of date night might become another routine event. It’s time to mix it up! 

Kick One (Or Two) Back

Start your night in the center of it all – a few steps past City Hall brings you to the front doors of Aqimero, a pan-Latin restaurant from the mind of Chef Richard Sandoval, nestled under The Ritz-Carlton. Sit in the vibrant, spacious lounge or snag a seat at the bar for pre-dinner cocktails; the Dragon Fruit Margarita is a huge hit. 

Soak up the last of summer 🍹 #SipsinStyle * * * #ccdsips #aqimerophiladelphia #centercitysips #cocktails #cocktailstyle #happyhour #craftcocktail #signaturedrink #summercocktail #phillydrinks #phillyeats #happyhour #margaritas

45 Likes, 1 Comments - Aqimero (@aqimero) on Instagram: "Soak up the last of summer 🍹 #SipsinStyle * * * #ccdsips #aqimerophiladelphia #centercitysips..."

The Main Course

After drinks, walk five minutes up and over to Iron Hill Brewery and Restaurant, where you’ll find a wide selection of food and beer options without breaking the bank. If you’re into craft beer, go for a flight to pair with your dinner. It’s a totally different atmosphere from Aqimero and makes this stop a new experience. 

Take some scratch kitchen tacos, add in some delicious craft beer, and what do you get? A pretty fantastic #TacoTuesday.

81 Likes, 2 Comments - Iron Hill Brewery (@ironhillbrewery) on Instagram: "Take some scratch kitchen tacos, add in some delicious craft beer, and what do you get? A pretty..."

Roll the Dice

Literally. Fairmount Ave has been home to Thirsty Dice, the city’s first board game café, for about a year now. Bookshelves with over 800 games cover the walls, and their menus are filled with boozy shakes and game-themed cocktails. Take the Broad Street Line to Fairmount Station and walk a couple blocks to add some friendly competition to your date. Join the waitlist or call ahead for reservations to secure your spot.

Get Some Fresh Air

Unload from the night and take a walk through one of Philly’s many parks. Head east to Spruce Street Harbor Park through the end of September for their floating gardens and bright hammocks, or opt to go south for the quieter Rittenhouse Square. If you’re really trying to extend your date, go west from Thirsty Dice over to Kelly Drive, where you’ll see the Art Museum, Boathouse Row, and other sights for miles. 

Philly is an amazing city with hidden gems around every corner. Get out of your comfort zone and leave your date night bubble – all while getting your steps in.