In the thrill of crafting menus, cooking dishes and serving diners, chefs often forget about branding themselves. Advertising is an afterthought for many, even the best, but building a brand image and establishing community relationships are more important skills now than ever before.
So, how does a chef cultivate an image that matches the aesthetic of their restaurant? How do you turn media exposure into revenue?
To help answer that question, Chef Andre Natera sat down with the Executive Vice President of Giant Noise, Courtney Knittel, to discuss how chefs are managing their brands and why restaurants are relying on PR now more than ever.
Pour the wine. Set out the plates. It’s time to Run the Pass.
Want to stay up to date on what is happening in Food and Beverage and Run the Pass? Subscribe here.