restaurant-marketing
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NU Media Found Its Edge by Shrinking the Menu
The New York agency began by saying yes to nearly every industry. Its growth accelerated after its founders made a less obvious choice: specialize in the businesses where culture is part of the product.
The Publicist Who Made Quiet a Power Move
Becca Parrish turned a 1,500-person birthday party for The Odeon into a two-decade lesson in influence: be selective, build real relationships, and make the room matter more than the press release.
The Publicists Who Learned to Think Like a Dining Room
bread & Butter began with a little over $1,000 and a dislike of assembly-line PR. Its more durable invention was a national agency built to behave like the best neighborhood restaurant: local, alert and ready to remember what matters.
Rachel Ayotte Built a PR Firm by Staying Close to the Table
She started with restaurant floors, a living room and a little over $1,000. Nearly two decades later, Rachel Ayotte is still betting that hospitality marketing works best when it behaves like hospitality itself.
Ada Hu Learned to Make Good Businesses Impossible to Overlook
The NU Media co-founder turned a bicultural point of view into an agency built for brands between worlds. Her next act is less about being everywhere than about helping the right stories travel farther.
POMME Runs the Front Desk for Brands
The New York consultancy treats publicity the way a good restaurant treats service: every detail is part of the guest experience. That idea now stretches from a chef's story to a traveler's entire itinerary.
RMD Lives Inside Food. That's the Whole Point.
Three decades inside food, beverage, and CPG have given RMD the category fluency to help challenger brands win consumers and the gatekeepers who shape what sells.
The Agency That Sold Its Own Best Argument
For more than a quarter-century, Santy told brands to embrace useful change. Then the Scottsdale agency made the advice personal - and engineered an exit that turned a small firm's limits into a larger firm's bench.
How Foxglove Made Hospitality Bigger Than Dinner
Gia Vecchio built a PR firm around a contrarian idea: the best restaurant story may not be a restaurant story at all. Eight years later, Foxglove has turned that instinct into a multi-city, self-funded agency with a taste for moving hospitality into the wider culture.
The Restaurant Has One Voice. The Internet Gave It Twelve.
The Forking Group’s wager is that a restaurant’s marketing problem is rarely a shortage of posts. It is the costly jumble between the menu, the map, the camera, the inbox and the table.
Resplendent Knows You Only Open Once
The Austin agency built its reputation in restaurants, where timing is unforgiving and opening night cannot be replayed. Its best work turns that pressure into a sequence others can borrow.
714 Media Learned to Think Like a Magazine - Then Sold the Instinct
A former magazine editor built a small Fullerton agency around an unfashionable advantage: knowing what makes a story worth someone else’s attention.
Alternative Strategies knows what a salad can do
A San Diego agency turns restaurant relationships into publicity, coordinated campaigns, and checks for good causes. Its most useful trick is getting everyone to work from the same menu.
af&co. knows a full dining room starts before dinner
The hospitality agency turns restaurant openings, hotel histories and local relationships into reasons to show up. Its most useful lesson: give people something specific to come for.
CURATIONS sells the campaign. It also owns the audience.
The Los Angeles agency combines human editors, eight named AI assistants and a local publication. Its most interesting offer is a $2,000-a-month restaurant program with somewhere to put the story.
H2 Public Relations knows who gets the next table
Behind a restaurant’s reputation sits a second kind of service. H2 Public Relations connects chefs, hotels and places with the people who decide which stories travel.
Everything Branding wants the checkout after the headline
A TODAY Show appearance can make a brand famous for a morning. Chelsea Gladden’s agency is built around the less glamorous question: what happens after the audience clicks?
Formula Marketing knows what an empty table costs
Built by a restaurant operator, the San Diego agency connects the photograph, the search result, and the reservation. Its most useful question comes before the campaign: which part of the business needs more customers?
Dream Agency and the case of the missing logo
A restaurant with misplaced artwork. A gym with an awkward website. A region full of pizza. Dream Agency builds its business around the practical work of getting good businesses noticed.
MW Media wants a better brief before a better feed
This Southern California creative agency brings photography, social media and PR to hospitality marketing. Its most useful advice starts before anyone picks up a camera.
Ajenda Public Relations knows how to make lunch worth talking about
A club sandwich gets a nightclub campaign. A burger chain offers tattoos. Inside the restaurant agency that gives familiar food a fresh reason to enter the conversation.
EatClub wants to sell the hour before dinner
An empty table has a sell-by time. EatClub turns that awkward fact into dining deals - and its bet on invisible discounts has become a business spanning Australia and Britain.
Owner.com Lost Every Dollar of Revenue. Then It Built the Digital Front Door for 10,000 Restaurants
The pandemic erased Owner.com's original business. Six years later, its tightly controlled restaurant stack has crossed $100 million in recurring revenue - by asking operators to trade customization for conversion.
Jenifer Kern Is Teaching Restaurant Tech to Think Beyond the Register
The four-time CMO turned a pandemic-era microphone into an industry listening post. Now her argument is simple: restaurants do not need more shiny systems - they need connected data, sharper focus, and a little more empathy.
Morgan Flatley Put the World’s Biggest Menu Back in the Hands of Its Fans
Her cleverest move at McDonald’s was not inventing a new appetite. It was noticing the rituals already hiding in plain sight - then giving a global brand permission to sound like the people who love it.
Andrew Rebhun Built a Career by Taking the Assignment Everyone Else Avoided
From selling a Beanie Baby at the mall to overseeing brand, loyalty and menu innovation at Panera, Andrew Rebhun has made one career bet repeatedly: choose the hard assignment, then make the experience feel human.
Lindsay Radkoski Learned to Market Burgers by Reading the Numbers
She entered Wendy's through investor relations, learned the machinery behind the menu, and emerged as the marketer behind value platforms, loyalty and a very online redhead. Now a 15-year chapter is entering its final stretch.
Brice Gumpel Found a Business in the Empty Chairs
A college food account taught Brice Gumpel what restaurant owners fear after the dinner rush. He turned the empty table into a product, then had to reinvent that product when every dining room closed.
Stella Yu Turned a Food Diary Into a Restaurant-Marketing Career
Before she was marketing restaurant groups, Stella Yu was photographing dinner, filing three blog posts a week and learning how Toronto decides where to eat. Her career shows how sustained curiosity can become operating judgment.
Xavier Leport Is Turning the Pizza Order Into a Growth System
At Pizza Salvatoré and Groupe Abbatiello, Xavier Leport has treated the online order as more than a transaction. It is the feedback loop behind a fast-growing restaurant operation.