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Tag: Restaurant PR

Good Food for a Good Cause

Good Food for a Good Cause

July 27, 2020January 31, 2023 Kelli FletcherBlog, Clairemont Client News, Restaurant PR + Hospitality PRGiving Back, restaurant marketing, restaurant news, Restaurant PR

These past few months have been a doozy. We’ve all done our share of coping in one (or more … ) ways. I’ve tried a few different tactics myself. But mostly, per the advice of Mr. Rogers, I keep my eyes peeled “looking for the helpers.”

Once it was a family on my street who walked the dog of their elderly neighbor after she experienced a bad fall shortly after lockdown. I’ve also seen it in an individual on the listserv who offered to collect grocery lists and shop for people who are high-risk. Every day I spot more and more helpers who #wearamask.

This month, it has been our client, PDQ, the fast-casual restaurant beloved for its famous chicken tenders, signature sauces, fries and shakes. To celebrate its grand re-opening, PDQs in the Triangle partnered with the Food Bank of Central and Eastern North Carolina, which has seen a 35 percent increase in the number of people facing hunger in the service area since the COVID-19 pandemic hit.

At its kickoff on July 12, PDQ donated a meal for every meal purchased at its Triangle locations in Durham, Raleigh and Wake Forest. Since then – and for one more week at each of these stores – customers have the option to round up their checks to further support the Food Bank.

Image courtesy of PDQ.

So, if you have a longing to DO SOMETHING while also hankering for delicious chicken tenders, wings or a shake that will take you back to simpler times (aka your childhood), swing by the closest PDQ and round up that check to give back locally during this unprecedented time.

We’re proud of the work we do, especially when it not only helps our clients but also the broader community. Want to read more about our clients and the work they’re doing? Check out our Client News section on the blog!

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Zing! First Zambrero Comes to Raleigh

Zing! First Zambrero Comes to Raleigh

December 9, 2019January 31, 2023 Cherith AndesBlog, Clairemont Client News, Restaurant PR + Hospitality PRRaleigh PR, raleigh restaurants, restaurant marketing, Restaurant PR

We’re excited to announce one of our newest clients — and we feel like we need a sombrero and a kangaroo all at once to talk about them!

Zambrero, Australia’s largest Mexican franchise, is debuting its second location in America and first in the Southeast at One Glenwood in Raleigh, North Carolina.

What’s so cool about Zambrero (besides just about everything)?

Its “good for you” menu! (with “IQ Salsa”)

Zambrero backs its “good for you” menu with a critical differentiator: the restaurant doesn’t use fryers or grills. Instead, Zambrero cooks its meat using the sous-vide method, the process of vacuum-sealing meats with marinade and spices, submerging in hot water and cooking for up to 18 hours. Sous-vide produces tender, juicy and flavorful meats without the added carcinogens or fats of standard cooking methods.

Zambrero features fresh ingredients, superfood options and customizable dishes, such as burritos, bowls, tacos, nachos, dos capas and quesadillas. The menu includes proprietary sauces, hand-made guacamole and its famous Pepita Salsa — known as “the IQ Salsa” in Australia due to its protein-packed recipe. Guests can also enjoy a range of beers, Cayman Jack Margaritas, Honest Honey Green Tea, Vitamin Water, Bai and other non-alcoholic beverages.

Its Mission to Fight World Hunger.

A mission-driven concept, Zambrero offers a healthy superfood menu along with its Plate 4 Plate initiative in partnership with Rise Against Hunger. With each burrito, bowl or bottle of water purchased, Zambrero donates a meal to someone in need.

For several years, Zambrero has partnered with Rise Against Hunger to provide more than 34 million meals to countries in need with the goal to donate 1 billion meals by 2025. Founded in Canberra, Australia, Zambrero has quickly burgeoned to approximately 200 locations across Australia, New Zealand, Ireland and now the United States.

So What’s the Date?

Zambrero plans to open its doors in January 2020 at its location at 1 Glenwood Avenue, #105, Raleigh, NC 27603. This will be the first of 60-75 locations that Phoenix Restaurants, LLC plans to develop throughout the Carolinas, including locations in University Hill in Durham and Parkside Town Commons in Cary planned to open in spring or summer 2020.

We love a good grand opening for everything from wine bars to master-planned real estate communities! Check ’em out!

Photos courtesy of Zambrero

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Transfer Co. Food Hall’s Final Tenants

Transfer Co. Food Hall’s Final Tenants

May 3, 2019January 31, 2023 Cherith AndesBlog, Clairemont Client News, Restaurant PR + Hospitality PRfood halls, food pr, restaurant marketing, Restaurant PR, Transfer Co. Food Hall

We’re excited to work with client Transfer Co. Food Hall — and not just because we’re foodies (although the tidbits we’ve tasted are showstoppers, people). Founder Jason Queen crafted Transfer Co. Food Hall as a hub for collaboration, innovation and the transfer of knowledge — in part what inspired its name. It’s long-awaited curation of tenants features everything from fresh seafood to burritos, Asian cuisine and North Carolina’s own bagels.

And now, Transfer is rounding out its tenant list!

Transfer Co. Food Hall, an historically inspired culinary destination in downtown Raleigh, will open its doors with expanded hours on Tuesday, May 7, 2019, followed by a month of celebratory activities leading up to a late-summer grand opening. In addition to its current roster of chefs and restaurateurs, Transfer Co. Food Hall will debut its latest tenants with plans to open in full by end of summer of 2019. Tenants include Mama Crow’s, Alimentari by Left Bank, an expanded Burial Beer can shop, a ballroom/event space and a coworking hall.

“Since inception, we designed Transfer Co. to encourage tenants and guests alike to share knowledge, maximize collaboration and spark innovation,” said Jason Queen, founder, Transfer Co. Food Hall. “New tenants, new event spaces, a coworking hub and new culinary concepts are some of the final cornerstones to this downtown vision, and we can’t wait to share them with you!”

Alimentari at Left Bank

Alimentari at Left Bank stems from a creative collaboration between Josh DeCarolis, acclaimed chef of Durham’s Mothers and Sons, and Saxapahaw’s nationally renowned Left Bank Butchery. In addition to serving a farm-fresh menu of Italian specialties and fresh pasta by the pound, this collaboration will offer the only local whole-animal butchery and charcuterie shop in downtown Raleigh. All animals will be sourced from Cane Creek and Braeburn Farms, both recognized across the country for their restorative land management and heritage breeds. The menu will focus on tigelle’s – Northern Italian style small flatbreads stuffed with a variety of Left Bank Butchery’s meats and charcuterie, fresh local cheeses and vegetables. Alimentari at Left Bank plans to open in late summer of 2019.

Mama Crow’s

Drawing on their own culinary background, the partners in Transfer Co., including Jeanne and Jason Queen, join creative forces with Executive Chef David Mitchell to debut Mama Crow’s. Named after a great-grandmother, Mama Crow’s will feature a menu of fresh, locally sourced salads, fresh, top-quality burgers, house-made cheeses and hand-cut fries. Chef Mitchell will apply his rich experience from Raleigh hotspots — including Trophy Brewing, State of Beer and The Oak — to craft a locally inspired and healthy-minded haven at Transfer Co.

Burial Beer Gets Bigger!

Burial Beer in Transfer Co. will also expand its current 670 square-foot space to 2,000 square feet linking the connection between the food hall and Longleaf Swine BBQ. Behind Burial, Transfer Co. will open a rentable 3,000-square-foot ballroom/event space that is now accepting bookings. The space is designed to accommodate gatherings from a five-person luncheon to a 350-person concert — all with full catering access to the food hall and the site’s 14 distinct restaurants. The event space will also offer a rotating calendar of live music, pop-ups, artisan markets and community activities.

Ballrooms, Event Spaces and a Coworking Hub

In addition, Transfer’s final footprint includes a 50+ desk coworking hall with three levels of membership designed to encourage collaboration and innovation across all levels of startups within and outside of the food industry.

The Transfer tenant roster features top foodie masterminds from across North Carolina, touting culinary awards like Food & Wine’s Best Croissants in America and Draft Magazine’s #1 choice. Check out the complete list of mouth-watering talent!

Transfer Co. will host a series of celebratory activities through the months of May and June, including guest chef appearances, pop-ups and musical performances. To stay updated on the event schedule, follow Transfer Co. at www.instagram.com/transfercofoodhall and www.facebook.com/TransferCoFoodHall.

Expanded Hours Starting May 7, 2019:
Tues. 11 a.m. – 10 p.m.
Wed. 11 a.m. – 10 p.m.
Thurs. 11 a.m. – 10 p.m.
Fri. 11 a.m. – 11 p.m.
Sat. 11 a.m. – 11 p.m.
Sun. 11 a.m. – 8 p.m.

While dining our way across America, we’ve had the privilege to work with some phenomenal restaurants, chefs and culinary clients. How ’bout that time we took a chef to cook at the James Beard House in NYC?

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NC Sweeps 2019 James Beard Nominations

NC Sweeps 2019 James Beard Nominations

February 27, 2019January 31, 2023 Clairemont InternBlog, In Our Community, Restaurant PR + Hospitality PRawards, communication trends, food PR in Raleigh, james beard awards, James Beard Foundation, restaurant marketing, Restaurant PR

On February 27, 2019, the James Beard Foundation announced its coveted list of Restaurant and Chef Awards semifinalists for 2019. 

…and boy, did North Carolina talent make an appearance!

Occasionally dubbed the “Oscars” of the culinary realm, the James Beard Award program recognizes the outstanding achievements of food and beverage professionals throughout the United States. The awards present a cornerstone in the foundation’s mission to “celebrate, nurture and honor chefs and other leaders making America’s food culture more delicious, diverse and sustainable for everyone.”

Here in North Carolina, we’re privileged, thrilled, jazzed, pumped, sha-zammed (you name it!) to enjoy a rich culinary scene — from fine dining to craft breweries to original concepts that blend ethnic fusions.

So we want to give a huge shout out to the shining list of North Carolina food and beverage stars who were named 2019 James Beard semifinalists!

Best Chef: Southeast

  • Katie Button, Cúrate, Asheville, NC
  • Gregory Collier, Loft & Cellar, Charlotte, NC
  • Steven Devereaux Greene, Herons, Cary, NC
  • Oscar Diaz, Cortez, Raleigh, NC
  • Meherwan Irani, Chai Pani, Asheville, NC
  • Joe Kindred, Kindred, Davidson, NC
  • Cheetie Kumar, Garland, Raleigh, NC
  • Dean Neff, PinPoint, Wilmington, NC

Best New Restaurant

  • The Stanley, Charlotte, NC

Outstanding Wine, Spirits, or Beer Producer

  • Sean Lilly Wilson, Fullsteam Brewery, Durham, NC

Outstanding Pastry Chef

  • Ashley Capps, Buxton Hall, Asheville, NC

From beer to BBQ, from fine dining to fish and seafood, the powerhouses run the gamut of mouthwatering cuisine. Congratulations to all of you! (And we’re already planning our next trips to your establishments!)

Written by Clairemont Intern Ru Wolle, a senior at NCSU. 
Photos from Canva.

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What does a PR agency do? A Freshly Baked Media Kit

What does a PR agency do? A Freshly Baked Media Kit

November 2, 2018January 31, 2023 Clairemont InternAwards, Blog, Case Studiesaward winning PR, best restaurant in chapel hill, Creative PR, Creative Tactics, event PR, il palio, Raleigh PR, Raleigh PR Agency, Restaurant PRLeave a Comment on What does a PR agency do? A Freshly Baked Media Kit

Il Palio, Chapel Hill’s AAA-rated Four Diamond Italian restaurant, wanted to break into the national culinary scene and gain acclaim as a leading restaurant in the Southeast. As part of a comprehensive PR strategy, Clairemont Communications secured a coveted invitation for Executive Chef Teddy Diggs to cook a dinner at the James Beard House, the country’s leading culinary organization.

A Tasty Media Kit

To secure an invitation to the James Beard House, Clairemont creatively positioned Chef Teddy as the country’s newest kind of “sommelier,” an olive oil expert qualified by his extensive culinary experience with Italy’s olive oil producing regions. Clairemont then crafted themed pitches to pique the interest of busy culinary writers in New York City. To accompany the pitches, we devised a media kit with one main ingredient: a wedge of Teddy’s renowned, freshly baked Sea Salt and Rosemary Focaccia. We paired the tasty sample with an opportunity for an in-person interview with Teddy as well as an invitation to the Italian Olive Oil Feast at the James Beard House. It was all in the details! We orchestrated the bread’s perfectly timed journey from Il Palio’s ovens to New York’s news desks within 24 hours.

Results

  1. Clairemont placed six national media stories in coveted outlets such as Saveur, The Daily Meal and Food Republic. Social media posts reached approximately 1.2 million followers on Twitter alone, far exceeding the original goal.
  2. As a direct result of our media kit, Clairemont secured dinner attendance from five key media from outlets like Food and Wine Magazine and NBC’s Today Show.

Bolstered by diner reviews and media coverage, Il Palio earned a Silver Medal from food critics as a “Best Restaurant in the Triangle in 2017.” In addition, the James Beard dinner sparked the “Taste of James Beard,” a collaborative dinner with leading Raleigh chefs that Chef Teddy hosted upon return, leveraging his New York trip to attract new customers and boost sales at Il Palio.

The work Clairemont Communications conducted in partnership with Il Palio earned a Best in Category and an Honorable Mention by the North Carolina Public Relations Society of America (PRSA). We are proud that this campaign represents one of the 198 awards we’ve received since starting Clairemont in 2010.

To read more about the work we do with clients, please visit the case study section of our blog.

Feature image courtesy of Sandra Benton.

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