8 Episode results for "Handley Communications"

Episode #25 - David Kaplan, Adweeks Performance Marketing Editor and interim Brand Marketing Editor

Hospitality Forward

28:56 min | 3 months ago

Episode #25 - David Kaplan, Adweeks Performance Marketing Editor and interim Brand Marketing Editor

"Aw come to has accelerated forward a podcast. Where has polity and travel professionals. Learn how to earn the media. Spotlight my name is league and president of honey communications an award winning public relations agency in the city. And i'm michael an stanbic editor in chief handley communications and a food beverage writer as journalists myself and hanner is a pr professional. We understand the power of media coverage in its impact on someone's career and business that's why we launched our podcast to help our industry rebuild and rebound by interviewing top journalists. Share their insights and tips for gaining the media's attention in this episode. We're delighted to chat with david. Kaplan david is performance marketing editor and interim brand marketing editor at ad week. It's one of the industry's most respected weekly advertising and marketing magazine's david worked as a media reporter there from two thousand one to two thousand four and returned in october twenty twenty in his current role. Hi david thanks for joining us. Thanks for having me great to see you you too. So this is the first time we're interviewing a journalist from advertising and marketing publication and we are so honored to have you know we're very excited to learn what goes on behind the scenes that iconic publications like add week. Tell us oh bad. Edwige overall and what set us apart from other marketing publications. I really think the idea that ad week. A legacy publication at this point This is my second avic. I was initially there twenty years ago. When i had been transitioning from i kind of real paying job in journalism as a writer of the exciting world of municipal bonds and i thought oh advertising you gotta cover. Everything won't be bored. So that was the hair when i started. It was kind of an upstart. It was only twenty years old at the time and had been competing against the hundred year old almost under year old adage and there were a few other smaller beat me. Publications that advocated really started started to establish itself at now is definitely this. You know major pillar in the advertising marketing industry as a train publication since then it's been competing against the much smaller startups such as you know everyone has a blog now. Everyone's got a sub stack now. And where and i think has really been able to bridge that gap of still being this kind of startup mentality away even before there were startups. And so it's been able to. In has the blogs covered it has its own family of blogs including agency spy and and things and other blogs like that And i think it's still part of its dna and it's an it's sense of itself and in terms of speaking very directly very quickly but also very much in depth and from this this establishment perch. So it's a kind of a thick. It has perfect balance of its as it operates in. Thanks new as anybody else but is still. Has that legacy brand of that audience that that smaller into these don't necessarily have let's focus more on your current role so you're the performance. Marketing editor in interim brands marketing editor. Yes and ad week. So can you explain to our listeners. A little bit about what. The job entails essentially The idea of Of ad week. When i was first was never three sisters magazines it was abbegg brandweek and mediaweek and they've since been combined into one so in a sense Being a brand editor is being this this kind of mini magazine within a larger night or larger publication and the focuses what are the strategies and and issues that brands are dealing with and that's kind of the perspectives there A large part. Of what i see as the mission is to explain the the hows and whys of what brands are thinking about what they're doing what they're encountering in terms of communicating their message in terms of created grand winds and maintaining brand affinity or building cindy or ultimately the idea of brand is is identity and the the notion of identity as it's communicated it used to be just through products and now it's you know everyone knows everything about the inside out of man. People are fans in can express that social media and so part of that is what. I'm helping to kind of navigate in that coverage. How that all together where you know. The idea of influences are such a big deal. And how hadn't how do they kind of also shape them their identity as brand stewards as brandon vasquez separately. Performance marketing is is a very wide range of tools and strategies related to how do advertisers marketers target individuals to interactively after social media channels through the use of geo location Direct mail is still is the oldest form of interactivity in a way and how that's being updated is another area that folkestone exta. What makes a good at week story and in terms of content creation House had week magazine different than ed. Week dot com. And how do you manage content for each. I think you know. Essentially the idea is An ethnic story is something that speaks to. What do people in the business communications whether it's media whether they are a brand whether they're a platform company whether they are a marketing person trying to figure out what is going on but they should be thinking about or what they are trying to learn more of. It's it's i think the idea for a any kind of Vacation is is to answer the question. How d- how do you help. Someone do their job better. How do you be how going to be more knowledgeable about what is going on around them and that affects the that they do and the work that they're expected to do How did they stay ahead of the both competition and there and how did they respond to you. Consumers and their their clients needs. I didn't answering those questions across the board in a in a minute area when it cut when you slice it. According to media company or platform company or brand or advertiser from an agency to apply from company. How do you you know. Have you filter those bigger ideas of communication down to those individual verticals. That's and from from there Between the magazine and the the the the website the website you know essentially. We're all in this kind of mobile first world so in a lot of ways the the the website the mobile site has to reflect the mission of the magazine. Which is that large explainer sensibility at this high profile. Looks into into something you wanna be hold in your hands and be able to refer to not just at the minute but something's going to be relevant a story as that'd be relevant visual it's going to be relevant You know for the next year or two. Remember that a year from that were use now. the website has the bounced this sense of beauty but also this level of of quick depths that people you know you can kind of find out everything in a moment from twitter but the idea of individual explanations in how and why something is happening. That's where the website kind of skills in those those gaps. But you know off and then you know hopefully reflects this more immediate sense of what the magazine is which is obviously a slower old media concept so overall. What do you see as the advertising and marketing trends. That are going to be taking us forward. Are you seeing. Any seismic shifts especially innovations since the pandemic started. Yeah i think that it's you know. I think across the board. It's accelerated all of the changes that were gradually gathered steam over the last eight years particularly the idea of of this mobile first idea which is become maybe kind of cliche. Oh this is your mobile. Is that something we've been here for the last decade. And i think figuring out what that means and how people use their phones as as a way of both disseminating and accessing information and expressing you know ideas and identity about shelves about the things that they're incident whether it's politics obviously or what they're from a you know just a a consumer perspective. Those are all that's all which kind of happening much more quickly and is going to really cement. The changes have you seen I don't think there's you know there's always this kind of everyone's watching seat. When do we go back to whatever it was before the pandemic. And i don't think there's really any going back it's never we won't go back anyway but it's is looking to. How does the use of the simple things like even just the restaurant bar world this idea of. Qr codes was something that has been playing around forever. This is a kind of a small very simple technology but now the age of you go to a restaurant or pick up something you are looking at your menu through if you arco. Now that's unlocking other ideas that seems like such a monday technology. Comparative no driverless. Cars made me but that is something that is going to change the way restaurants package their own information or the way that you know you deal with with an airline or hotel in terms of the check in process That's going to be a new window that at all kinds of brands and marketers convinces going to have to figure out how to use in terms of that connection that mobile connection and having that something be meaningful as utility but also something that surprises and delights. The hard thing that people were trying to solve this and this is forced Harder decisions and work betas thinking around as a settlement thing. Mundane things like hugh harks on. Your phone says speaking of restaurants and bars. What portion of ed weeks stories address the hospitality and travel industries and has coverage been increasing lately. It's definitely increased in the sense that the the question is where are we now where we going is something as a set. Every industry is is desperately trying to to figure out disgusted seen discussions and obviously You know Hospitality falls under the brad's umbrella. As well as you know things like you know commerce Social media so that's all wrapped up together so restaurants bars of see touch on that As well as you know grants from from beer spirits wine how they be able to reach consumers when this distance the social distance between consumers and the restaurants and places they go. It's there is even if you were having dinner at twenty five percent capacity place just doing pickup and at wor or delivery it changes the dynamic and change the way those businesses market. So that's that's an area that has obviously been Ramped up and has received a lot more focused whereas in the past we might just do it. General what's a hotel chain doing. But now the individual restaurants and bars as well as major airlines and hotels are getting a lot more coverage from that we want to hear more about what he's been doing and how they are not only just trying to hang on that the other they find also built for the post contended carrier which hopefully will be coming to indeed. So what kind of innovations are you seeing in the advertising and marketing worlds. And what could we expect coming down the pike in terms of new ways to reach consumers. I it's looking at ways to bridge. That as i said more personal to mass roll the super bowl marathon which is is so important to advertising publication. And you know it's interesting how the ratings were down significantly as for the for the. The broadcast people weren't watching in bars And they weren't watching at super bowl parties together but the the idea how that's impacted the value of traditional advertising. You know something. That has been a mainstay throughout all the the talk of innovation in programmatic advertising for example that this is become a pillar and now as we look to the oscars to see what is happening with traditional how is traditional being house traditional advertising marketing techniques. How are they being advanced Particularly for you know people on their second screen which has become their mobile That is that is where it's happening. How the idea of balancing a mass brand message but making it personal fuel personal is the you know is where the innovations are really happening. The idea that everyone is kind of atomised to a certain extent. They're on their on. They're still having this the masking the creation whether it's instagram or facebook still or twitter. Is there pinterest to featured in ad week. Do you need to undertake paid advertising campaigns or is simply people who are doing interesting things in marketing world. And it's a ladder You know i think the idea of just featuring a campaign is is it has to be obviously special has to be. Somehow reflective of a larger larger audiences interest Certainly whatever but why does is is probably going to be interesting but but the same time Anyone who's just coming out of left field with an idea. marketing or advertising idea Brand idea that is relevant. Way the as. I said the overarching theme that i see avocados the business of communications. How do businesses you know. Explain who they are how they reach consumers. What they're doing something interesting. Where and that's the bottom line. I think anyone wants to be in. Had we are and we'll obviously make that call so as you know. A lot of our listeners. Are shafts bartenders under smelly as you know a lot of them don't have the budgets run ad campaigns marketing campaigns but They still need to get the word out about themselves and their businesses. So do you have any advice for what they should be doing. Yeah i i think what we've seen from independent businesses particularly has been absolutely just you know just gripping one thing that comes to mind. It's not a bar but We featured a few weeks ago local brooklyn bookstore. Green looks in fort greene had done this really interesting campaign a lot of a lot of tension between you know physical mom and pop shops and amazon. Obviously and they had created this really amazing visual outside their store. With all these trying to attract attention And get people to come into a bookstore or at least go online to a local bookstore rather than amazon and buy their books and we remove feature. This is our local to have just two locations in new york But that was able to resonate with with stores And local businesses in general and we were happy feature that as an example of this is creativity that was not a major asthma but it it was punched much a much higher than its weight. And that is the kind of thing you know Restaurants done things on restaurants bars doing interesting things with their their sandwich. Boards that are that are put outside the bars and having interesting messages their way that also is amplified in the social media. It field is a lot more level than it has ever been and seeing what ativity especially from local ours restaurants That is that is something that'd be an deaf doesn't turn our heads. So what are things that we really enjoy about ad week all the profile stories that really look at the people behind the news. So how are those folks chosen. Generally i think it's it comes across as trying to actively look To see who other people are are are influenced by who other people respect You know you can't just kind of nominate yourself to say hey I deserve cover as i'm so wonderful. It's you just hear you know part of the job of any any news publication That is guessing on a specific area of the world is to see who are people looking to. Who are the people that are making the changes that are that are in leadership positions that are taking leadership positions and moving things forward providing some level of direction For everybody else. And i think those are those are the basic criteria that we look for in terms of. Who is someone who deserves the spotlight Think especially now trans. Look it's not. You are the same voices that we have come to expect but to look elsewhere until again. Open the the the lens. A lot lighter and into more areas than we've ever done before which i think is incumbent upon every ms -cation has been the way the but lenses been much too narrow much too repetitive. For too long Inside there are people. This is an opportunity that people have seems to to drive change. And how happening who. Who's doing it. That's sweet profile. Do you have a device for those without any ad budgets who can raise the profile on social media. Why should they be doing. I think being able to truly show you who you are expressing you are as an individual not just trying to be calculating about. Oh this is you know this professional photo will stand out. I don't think so. I mean there are the only way to stand out is to be you know. Be yourself to be individual. That's that's the only way people be interested in getting to know you. The the idea as i said I think creativity is is generally spurred by the mutations if you have a biggest ad budget you're probably just gonna do something safe because you wanna waste all that money whereas if you don't have anything you know you can try anything and and just just being As i said that the authentic keeps coming up because it's it's the only thing that works having something to to express and being able to do it as an individual not as just another this or that kind of brand. That's what makes you stand out. And you don't need a budget to a particular now to be able to showcase who you are what you're interested in what you're what you're thinking about or what you care about. When is all really. What's one marketing one. At a time and then builds up quickly you said earlier that you open to receiving pitches and are you know. I'm sure our listeners are very anxious to know. If there any critical do's and don'ts for pitching you. Yeah i say one. Try to have that conversation first to see you know one interested like if i know your name that helps and but to the idea is that you can tell them the second that this is an email that has gone out to the spray and pray. You know every journalist No matter what and you know it's not really good for you and sale. If it's not special. If i understand no one has time to you know or the budget to talk to everyone in particular but i think you go slow more slowly and you take time to one gold relationship to seeing. Hey you seem to cover this area of the marketplace You know i'm doing something really different But you know. How would i get interesting. Basically asking i think to see what's interesting as opposed to just sort of throwing something in hoping catches their attention at the right moment is the best way about. How does someone get your attention. You know you have to offer something in order to get something we're trying to. You can't be pleased cover. This is going to be fired up. Something my businesses to fail. You don't if you don't cover this or you've covered by competitor last week when it just covered me This kinds of ideas aren't gonna fly but the idea that i'm offering your readers something extinct i'm offering us some insight that you don't have That is what you know figuring out. What's valuable to the person you want to beach. That is i think just goes for any kind of relationship as opposed to you know. Just check me out all about him initiating so we call our show hospitality forward because we are mistake about our industry and we now we are gonna bounce back so do you have any individuals or organizations in your opinion that stand out as removing has already forward. You know i i Sean fee and the rohrer organization agenda amazing job you know. Obviously i've been watching. You know the the misery that restaurants are hand with constantly being buffeted by rule by ever changing rules that make closed a. Oh sorry. it's it's about to snow ever close now You know and and being on the front lines in so many ways of safety. And i think that war has has really done such great work in in being responsible in their messaging not just sort of demanding that restaurants all be opening doors with one hundred percent capacity. I think they've been smart in communications that off the top of my head. That's it's good to see know. Local independent restaurants have The ability chat to come together and have a champion that awfully will will benefit all of that because we only to eat at just having a clam shell lettuce. Produce is not going to get us through this. We kind of restaurants for that joy bullets for the the economic stability of of cities towns and the country large world at large style. That's that's they are. They are a front-line apart from from the healthcare workers and and really the backbone of so many communities and so much of day to day life and culture so now for the listener question segments of our show. We have a question from amanda stockman marketing director of fever tree. Usa and amanda is a marketing veteran of many years. And a big fan of ed week. She asks in your opinion. What should beverage brands doing that. They currently aren't doing to market themselves. Most effectively in a post covid world I really loved the last few years of this idea of brand ambassadors. And you know. I i kind of looked at it as well. You know. no one wants to be a bartender forever. And this is kind of a good commute transition but the idea is that arjun is Aren't people who you as a consumer trust and the relationships that spirits fans if we're talking about them in particular You know have struck with them. I think that's been such a great great thing the city and it's not a feeling you know that they are just become you know trying to haunt something but these are people who've worked with at no these. These tastes so well. In the i love when i go into a barn. Someone knows what. Oh you should try this. You will love it and i think the way. Those brands can support those bars. Who need it Is is important. I think that you know the idea is. There are an endless amount of of brands. In the way you stand out is by having an advocate who has denote trust with with with their consumers directly. you. You can't ask for someone better than to have a red bass who has that reached now especially you know. Watch a number of arjun inside. Meyer on social media Doing they're doing their a sort of evangelizing to consumers. And i think you know when we champion bars People who can speak to many through You know social media is is is essential in. It's not just something that oh hey here. Let's stem the sky bobble. Hopefully he'll talk about it. I think you know collaborating with those margins and knowing what and respecting them and knowing what they you know what their audience wants to hear. I think that's the best way to go before we go west the best way for our listeners to contact you to pitch this stories well let's see There's still obviously obviously answer instrument messages santa as thousand that is obviously but i think the best way is to email me at david caplan at abbey dot com. Instagram is david a kaplan And it's it's the same As well so. It's two for one said. David has been so wonderful talking with year. And hopefully we'll see you at one of our favorite bars and share a cocktail too soon to that again. Thank you both you betcha. Okay bye bye see you. Later is a huge fan of added week for many years. So wonderful to hear davis insights not to mention his such a loyal supporter of our hospitality community. Now that you know what the covers. Please feel free to pitch him. Your story ideas and mentioned that you heard him on our podcast. We have a lot of exciting media gets in the pipeline as well so please subscribe on apple. Podcasts spotify iheartradio google podcasts or your favorite podcast weasley. Leave review until your friends and colleagues you think would benefit from the tips journal share on our show. See an extra week on kippen. Join us as we move has probably forward together.

stanbic handley communications hanner Kaplan david Edwige mediaweek david brandon vasquez hugh harks super bowl twitter arco michael amazon ed fort greene oscars pinterest Sean fee
Episode #29 - Amanda Schuster, Freelancer for Forbes, SevenFifty Daily and more

Hospitality Forward

24:04 min | 2 months ago

Episode #29 - Amanda Schuster, Freelancer for Forbes, SevenFifty Daily and more

"Aw unto has accelerated forward a podcast where has polity and travel professionals. Learn how to earn the media. Spotlight my name is hannah league and president of hyundai communications an award winning public relations agency in new york city. And i'm michael an stanbic editor in chief handley communications and a food beverage writer as journalist. Myself and hanner is a pr professional. We understand the power of media coverage in its impact on someone's career and business that's why we launched our podcast. Help our industry rebuild and rebound by interviewing top journalists share their insights and tips for gaining the media's attention in this episode. we're delighted to chat with amanda schuster. Amanda is a freelance writer with more than fifteen years of experience covering wine spirits cocktails and occasionally things one eats with those libations. A train somali. Hr in buse writer. Her work appears in forbes. Imbibe magazine seven fifty daily and other top outlets. She's also the author of the book new york hotels. Hi amanda thanks for joining us today. So great to see you know. Be at virtually user me so you've had a fascinating career getting your star on the wind side of the beverage seen You are small. Ea and buyer for astor wines and spirits and morale. So how did you transition to become an accomplished cocktail and spirits writer and author. It's interesting because that happened. During the last major crisis in our lives that big financial crisis when i was working for morale i i actually think we saw everyone at lehman brothers getting fired in their cafeteria from our office window and i knew that something big was about to happen. Obviously with everybody hugging and crying and that and that that was going to mean a big change in the way we did business in the wine and spirits community and it was and But that effectively ended my career on the retail side Which is fine. Because i was ready. I you know. I was getting older and it was. It was a lot of hard work that i was physically able to do anymore. So and i always been a writer. And i'd been sort of discovered a little bit from the from. The shelf talkers. That i wrote for astor. Believe it or not that actually started my first my first published article in a whisky magazine and it just kind of i crawled my way up from. There was a very hard struggle because that was a time when you know just as people who had been successful lawyers or accessible successful accountants or or people working in finance where changing what they wanted to do or just deciding that life wasn't worth that kind of job and they wanted to do something that was a lot more enjoyable to them and started like craft distilleries or or you know were opened restaurants and bars in and that sort of thing You saw the start of all of these wind blogs and all of these spirits logs right. That's really like to two thousand nine hundred thousand times when that happened. So i kind of got got into that slipstream. And actually i remember. Meeting you at dea tells cocktail at a tasting room and soon stand we developed our friendship and and is so wonderful to now get you know you and so you know seeing you You not becoming such a great writer in our industry and as a writer What has been most challenging for you. during this pandemic deciding a good tone really setting setting a good town and do people are people. Tired of of you know really serious articles about an about being shown. What's the the decay of of the industry or do they do. They need something a little fluffier. do they need. They need to to be transported to a different place. Is it okay not to write about something if it's too hard and just general writer's block these these are all things that that those of us in my position are really dealing with this. Is you know what stands to each hagen and do we have to take a stance can we. Can we keep doing what we were doing is it. Is it relevant but then despite the challenges even writing a lot for focus and as a fan of the gibson cocktail. I was so delighted to see your story on. Do it yourself cocktail onion. I'm really excited to try making those for for hanoi. And i 'cause we're we're both fans and we. We love our cocktail onions. So you've covered a really wide range of stories and topics especially for forbes most recently how do you come up with these ideas they're really wide ranging and how far in advance do you work right now. I'm thinking about okay. If i'm stuck in lockdown or or i really feel like i need to learn something you know what do i what am i wanna read. What would i want to read. If i did know about it and so i'm actually right now. Trying to channel light on on fun little products like i. I just recently wrote about slow gin. And because the really isn't a whole lot of information about slow jenner people don't really understand what it is or or why it's good and why it can be good Especially here in the states. i mean. obviously it's a really huge product in the uk. But but here. It's not so much but but there are slogans wire their slogans and taste them. you know and i like reading about and and talking about little indigenous grapes that that nobody really gets into that much or or I dunno just stop an interest in. I feel like reading and writing about. Because i haven't yet or i wanna i wanna revisit. That's that's the main. Thank you as stories always educational but also entertaining so incoming munns. What kinds of stories really be working on so that our listeners can potentially pitch you. I'm actually writing something very interesting about green bar. Distillery and los angeles and they not only decided facing the struggles that so many small distilleries have been facing not only to start producing their own ready to drink beverages that using the spirits that they make in house actually invested in an entire canning facility. Cleto that they could yeah so that they means of be making a serious profit from this instead of instead of just coasting along and surviving and i. It got me really interested in these other distilleries. Who are making. Rtd's out of hot out of Things that they already make like saying aggressive here in brooklyn you know. They have their own tomorrow. But what's really flown off. The shallows is there are morrow in ready to drink new brownies and and spence's in other products and convenience stuff pointing a priority during the pandemic and venus when it should taste good. I mean i think the problem with a lot of these. Rtd's is that they're just okay and they can be better than okay other than it d- Are there any of the topics at ub interest in writing about. I mean history is always interesting right and especially since since right now history is that there are so many things that we can learn from history to inform the way we're living now Recipes you know things like the cocktail is does recipes recipes that that are useful to ask information that's useful to us is really what i'm interested when someone is pitching you. I know you get a lot of emails every single day. Hundreds hundreds over them for the three most important things you wanna see in the picture that know. What you're talking about is is number one. I mean i can't tell you how many pitches i got where somebody states something in fact in it it definitely is in fact in fact i got one yesterday from somebody and i'm not gonna say who was very surprising but they said they said that their place made up. This cocktail is like okay. An article published today saying that that cocktail is over twenty years old so now And the other thing is i want. I just want concise information at. I want and i want all of the assets in that first email. Show me link to pictures that to two inches. That isn't going to expire. Because it's probably going to be a couple of weeks or maybe even a couple of months until i got to it How much is it going to cost. You know so i can't tell you. How many pitches they get worried. They don't tell me how much you know what the srp is. Why is that not in the in the email. So those are the three things for me is no it showing and having people get it very good advice so i know you know so. Many people like us who have a wonderful relationship with you but for those of our listeners. That perhaps don't have this personal connection. What's the best way to cultivate one order to pitch you. I'm mean it's gotten to the point. Now where i know i'm i'm being fluffed up and So i had had to cultivate a relationship with me. I mean you know okay. So i'll tell you stories so i'll try to make. I'll try to make it freeze. but i transitioned. Does he know from a gig to another very suddenly and november into december. And i kept my old email open saying if you really wanna keep pitching me. Here's how to reach me. Because i wasn't able to send out a hold staying d- everybody just explaining what was going on and I received an email from a person that i never really worked with before and we had a story going that unfortunately i was not able to deliver because of that situation and Instead of you know instead of Being really aggressive going after me this person said hey are you okay. This must be really hard on us. There is there anything i can do. And she said let's have a call. And i thought oh god the hall is going to be steamrolling into writing about this product that i'm not really prepared to do. And then all the call was was to just say he. Here's here's what i do. Here's your the services that i can provide. Now how can i. How can i tell people to contact you or or to get in touch with you to see if you can find some decent work right now and that was amazing. And so yeah. That's that i'm always willing to remember that person in thank of her when writing something. I definitely agree. The pandemic is brought out the best in people and well sometimes not always the best. Yeah but but one of the silver linings that we're seeing a lot of You know especially in challenging times like these is innovation especially in our hospitality industry and beyond cocktails to go. What kinds of innovations you sing that. You think are most promising that you think will will survive into the coming years. I mean wearing one of them. You know that this desert fights cancer for for chris patino think having merch for people divides amazing. It's amazing how many people really do want that far t shirt or that tote or that coaster or whatever it is i mean and so it's not that expensive to make those things and you can actually make a profit from them. That's that's a great innovation. That i don't know why more bars weren't doing earlier. It's really funny. Dive bars were doing it. I have a bunch of dive. Are t shirts for way before this ever happened. But regular got dalbar t shirts. No it's tough. But i think the two go thing is is the biggest is to make yourself naked scalable. I mean i don't a lot of us are living alone. I don't want to buy a seventy five dollar cocktail. All i need is one drink. That's great and i think back to the merchandising items they you point out. Yeah i think in a lot of people would support their favorite local bars and they'll bartenders. So i'm sure everybody has a plenty t shirts at home but i think he's a more a good gesture you know. They want to support the bars and and try to help them. And i love like catania. Kittens limited edition glassware during the holidays. And things like that. It's always a good idea. Bartenders bought one are getting very creative. In how they are looking for additional revenue source and merchandising brand that in a t shirts hats and glassware that is a great way to connect with customers but also bring extra revenue definitely so now we are moving on to books so you are always an accomplished author and and we enjoyed interviewing you for our agencies asks the author series on your book new york cocktails so tell us what was your inspiration for the book. The inspiration for the book was that was that the publisher called me and said you have six weeks to read this book. Do you wanna do we expect. That's very ambitious row and it was at it was quite a whirlwind but but the reason i would have said no. 'cause i was busy with really i thought about it and i was like well. This is a terrible thing to ask of an author because you know normally we would like a little time to research right we would we would license time to to acquire the right information and and get it right and and to And to make it something that people want to read. But then i thought you know what i spent my whole career writing newer cocktails. I can do this. I can just call in favors to these bars. And say hey. I can't come right now but it you know i was there two weeks ago. Can we can just get the recipe for the scottsdale now. And we'll and we'll talk about it later and yeah that's kind of how it worked. And we love the bug and january it. Yeah we've been novak commanding. The books to some of our friends was coming to new york. City or for those are looking for gifting and then also we heard a rumor that you have a new book coming out in twenty twenty two. So can you give us a scoop. Yeah well this is interesting so we wouldn't have been able to have this interview this time last year because this time last year i was very busy visiting something like fifteen bars of week. Doing research for this book dot thought again. It was going to have a very not six weeks time. I had a bit more of a lead time but A book about about drinking and locals and it was mentioned. Be sort of a travel guide of a bar travel guide that looked a bit like j. peterman catalog from the nineteen nineties. It's illustrated and it was. It was released. It's supposed to be about you know if you go to the neighborhood here. Are the bars that you should visit. Or or some of the bars next to them and focusing on one particular bar and a little blurb about it and it was really fun to work on. But i felt that as an ambassador to new york city i should really get out there. And explore neighborhoods. I don't necessarily know because that's where locals live right. So i went out to the book. The bronx and i you know i had planned to go even farther out in the bronson unfortunately the pandemic curtailed that but Yeah so it was. I mean i don't know what this book is going to look like now on the. It was my decision not publisher's decision to put it on last year for obvious reasons and it's still on pause so i i it. Yes it's happening but but is this going to be a history book is this is. We don't know what it's gonna be yet. We haven't really decided bit. The original unfortunately original intent is not happening So west titled the buck drink like a local love. We definitely see a theme here of the big apple and cocktails. Yes so obviously. You were born and raised in the city. You see yourself branching out to other areas of interest or you're gonna stick to gotham now. I love to branch out to other areas of interest. I mean there are so many of them right. There are a lot of things to write about. And i've even. I mean i actually have three quarters of efficient fiction book written that. I've never done anything with the need to revisit that some into action and not necessarily about me work okay. Well as you know. There's a lot of bartenders and bought winners and chefs. Who wanna write a book and the anna some of them. They have a book in them. You know his accomplished writer author. Why don't device. Would you give to our listeners. Who when our vital book. What have you not seen yet. And why do you think that would be interesting to us. And anti you know when i was reading my book the best advice i got was when i interviewed david wondrous. Never forget this. We were having boilermakers at the brooklyn end on very very cold night and he was excited that i was finally getting to read a book and but his advice was to find your own voice. Don't try to mimic somebody else's and that was the best advice that could get just right. What's in your heart and say it the way you would say is if you were speaking to somebody vice. Dave always gives the best advice. Yes we call. Our podcast has penalty forward because we believe in the future of our industry. And i think you know all of us a very very resilient people and we know that our in the industry will come back stronger than ever so in your opinion. Is there anyone or any organization that who's doing really great work and is moving hospitality. Forward well I'm actually writing. I'm the of the newsletter for an organization. Called i and and what i is trying to do is to work with government. Legislators so that closed businesses can finally collect on the insurance that they've paid into for years and years and years. The business interruption insurance and there are all of these like very tricky little loopholes that have that have given insurance companies. What they think is an excuse not to pay out on these insurances. When in fact they probably should and could So that's that's really a big one. Is i think is really to change the laws. I mean a lot of our laws are so are cain or there. They were set up deliberately to block into the very situation that we're living in now that's great and now for the listeners segment question of our show. We have a question from d.c. Done our supervisor at allegory at the eden hotel in washington. Dc he thinks dc has an amazing cocktail community. But it's definitely a small market with like to know if you have any suggestions for bartenders in bars from smaller markets to garner the attention of larger publications. I mean one of the ways. Is you know there are so many great groups right now on social media me like thirsty for example not thirst when at what i just described thirsty the facebook group. That is pretty easy to join. You know a lot of a lot of journalists. If they're reading a cocktail roundup is like. Hey give me your recipes for for this hour cocktail or for taty or something in. That's and that's a great way to get in location You know just just by contributing a recipe in a unique recipe I love getting pitches about places that i've never heard of and something that they're doing and so it you know just i think a lot of the problem with with bartenders is bartenders and their great bartenders may make great drinks but they're not so great at self promotion because that's never had to be part of the job and so maybe they don't feel comfortable. You know getting something out there into into you know whatever you're calling this fear that we're we're talking to drink spear just because they don't have the confidence to do it Which is a shame. So i think i think just my suggestion is to is if you think you've made some really great thing. That's the one of the reason that we started this podcast. Because there's a lot of people have a great story in them but there in no how to get to someone like you so we wanted to interview in a top journalists and so that they can share the insights and turps. And then you know. Hopefully there will inspire encourage our industry people to be able to say. I think i can pitch amanda with my story. Okay i can do this. You know so. Just want to encourage them to to tell your story and also i would think i would also think on the media side. There's there's more of an interest in sources from smaller markets than has ever been before. I mean it used to be very concentrated in the big cities. But i think there's a recognition that there's a lot of interesting stuff going on across the country and the cocktail sphere. So you know it's it's great that the spotlight is getting shines and a lot of different places so before we go. What's the best way for our listeners. To contact you to pitch their ideas twitter instagram. i guess flat into my deums. Got a big doesn't i. I've ever said that out loud So it's wine shine the i n. E. nsa johnny. I old handle from from before. When i used to do both jewelry. And that's a rather name comes from. The name comes are wine and john. I didn't like that. But ray yeah. Follow me and talk me great. Amanda has been so great speaking with you and we can speak more but Hopefully will meet in person and and yes tell to and i know we've been talking about this for months but let's make it happen. You see you then some time. Amanda thank you for having me. Thank you bye Love amanda. She's such a privilege now that you know what amanda is looking for. Please feel free to pitcher. Your story ideas and of course mentioned that you hurt her on our podcast. We have allowed exciting media guests in the pipeline as well. So please subscribe on apple podcasts. Spotify i heart radio. Google podcasts or your favorite podcast. Please leave a review and tell your friends and colleagues so you next week. I'm kevin join us as we move. Has tally forward together added.

hyundai communications stanbic handley communications hanner amanda schuster buse Imbibe magazine munns Cleto chris patino lehman brothers dalbar new york astor new york city amanda hagen dea Amanda
Episode #31 - Elise Taylor, Senior Living Writer at Vogue

Hospitality Forward

26:26 min | 2 months ago

Episode #31 - Elise Taylor, Senior Living Writer at Vogue

"Aw do has keleti. Forward a podcast. Where hospitality and travel professionals learn how to earn the media spotlight. My name is hannah league and president of hyundai communications an award winning public relations agency in new york city. And i'm michael. An stanbic editor in chief had handley communications and a food beverage writer as journalists myself and hanner is a pr professional. We understand the power of media coverage in its impact on someone's career and business that's why we launched our podcast. Help our industry rebuild and rebound by interviewing top journalists. Share their insights and tips for gaining the media's attention in this episode. We're delighted to chat. With least taylor of both elise is votes. Living writer and covers travel food design and society in addition to international destinations at least has traveled to nearly every state in the us. Previously she worked in wrote for vanity fair high a-list. Thanks much for joining us. Thank you so much for having me in michael. I'm very excited to be here today. Talking to all your listeners across the world can you tell us a little bit about folk and its current coverage. Yes so. I think it's been quite designed to be a lifestyle writer right. Which is you know. The world shuts down and all of a sudden. Your beats travel restaurants at food. Have kind of shut down with it. So it's been a really fascinating hibbitt night. I i think it. But then i realized i've been pivoting year so i don't know that counselor pivot anymore. That's just you know my new normal as you know covering this industry that i know and i love in such a different way Whether it ease reporting on some of the darker size which is you. Know staying afloat during the pandemic Son of the silver lining sides. Which is innovations at these restaurants or hotels have come up with And then also excitement as the world comes back to normal and and these properties due to in terms of your pivot. How did you you know from a practical standpoint. Change your working style to perhaps go more virtual or what was your means of you. Know continuing your work and continuing your superb. You know it was a challenge. I won't lie. I think wasn't for everyone. You know part of my job is Sees right where. I physically go to a restaurant. And i food and i see the space or a physically stay at a hotel novels in my couldn't do those things right So that was really hard of being. Okay how do i write about something that i haven't physically experienced. And how do. I make sure that i staying true to my number one priority. Which is our readers So that was a lot of innovation you know as it were going to see her how i would have to do walk. Throughs on facetime Instead of you know maybe eating at a restaurant are going to see it. I would have to have the food sent to me. Or i could go through for a walk through but it was me at a mask six feet apart. You know some of these spaces or not occupying at their soul. Glory sang lease. Which is you know. Twenty five percent fifty percent occupancy so also just a little bit of imagination of saying okay this is what the spaces like at twenty. Five percent occupancy. What is gonna look like one hundred percent and kind of trying to envision that so it has been a challenge But i've also gone some really interesting stories out of it which is reporting on this industry during the pandemic. There's a lot of good stories to be told and there's a lot of interesting stories retold. Thanks so much for the is such an important voice for our industry because we need it more than ever. So let's talk about you more. So you've been a lifestyle writer at vogue since i believe two thousand seventeen s. So was it always your dream to work at folk. No it's funny wasn't it was always my dream to be a writer that's what you might had. Ever since i was a little girl so i have kind of worked my entire life to be a writer and it just so happened that the outlet that needed my voice and that was the right fit for my voice was vote and i say that a lot to a lot of aspiring journalists are young people who say i want to work at what book i have to work at vogue on. How do i do. How did you do it. And i the advice. I always tell them. Is that if your end. Goal is just to simply work at folk. That's not the way to go about it. Because has so many departments it has features which i'm in which is writing. We have the fashion department if a pr department. We have special events department. We have photography department. We have no visuals department and those get hired for those jobs. Not because they brought wants to work at vogue but because they have the skill set for those jobs. So i always say okay. You want to work at vogue while what would you want to do it. So you take that and he work at mastering that skill. Because if you just i hate to say if you just love fashion it's it's too broad and just like any profession. No vogue needs to hyping who fit a set. So i always say develop your skills that figure out what you wanna do and then opportunity vogel comes so i worked at vanity fair for three years before i worked as an editorial assistant in. That's the devil wears prodigy where you're pozzi's you're making photocopies. You're making reservations. You're doing all this glamorous but it was also an apprenticeship right where i got work with editor right and i became a professional writer in that position and then i was able to apply for the staff writing job at vogue. And you know that was job. I had to present writing samples and doing tests. And that's how i got higher interesting. So what's what. What's your secret for finding great stories. And do you have any places that you go for a specific inspiration. There's many places i go. I use instagram a lot. I'm constantly on instagram. And i'm not on instagram. In the way you think wishes that i'm not looking at like my for you. Page and seeing like oh what's trendy restaurants. Is he on your for you page. Because i don't think. Instagram is reality. As we know right i won't being just because restaurant has a bubble gum pink interior. That means it's good or it means it's worthy and sometimes instagram focuses on the very surface level A good property. What i do look at it and say okay. Where are the taste makers new york going. What am seeing on instagram. Where people going where people having fun. Should i know about these people. Then i also rely on. Pr people like you emailing saying. Hey i have a new client their opening hotel in six months. So i start tracking those projects really really early and i'm asking for renderings. I'm asking for updates and following the projects. So i can say maybe this is a folk story. I also read a lot. So i'm seeing. What else is out on the internet and the other thing is that i just listened. Nice think that it's so important. I will hang out with you. Know the top interior designers right and obvious. Hey tommy about an artisans. That are new that you're working with a you love and i'm hearing what they say. So i i think the part of my job is really talking to taste. Makers who are out there in each space and saying what are you seeing out there. And those those have leads on my best stories You mention instagram How you're using that platform for your work. Is there any other social media platform that you think our audience. Who is the bartenders. Saying shops and hotel owners should be using more. You know i think. Try to use all of them And i don't you. I opted say the only social media platform that i'm not using and this is just because i'm a writer. It has definite value is linked. That's because you know lincoln. Isn't you know it's more of a business problem. Rather than create a fat worm but For example i got a story idea of clubhouse i join a room and it was talking about new social media apps and what all the kids were using And they brought up despu which is a new social. And i said hey that that actually looks really cool So i downloaded myself. I think this is really cool. So that goes back to my point about just listening to what's buzzing and incas turned in with the cultural zeitgeist. And what are people talking about. What are people are excited about. In addition to ben actually like looking at myself being like oh and i'm excited about this and people should know that moses. So what do you think of the future of clubhouse as a journalist as a resource for your story yes or clubhouse is interesting to me. Because i do think it was a social media app that got purpose from the pandemic week in the same room. We were captive audiences and we wanted to connect with other people. So my question is you know how will clubhouse of our old Now that the world starting to open up. I see it as a great place for live events. Which is that. Let's say there's a conference happening in los angeles and is really cool fashion designer or interior designer That speaking at it. I'm in new york. And i can't gets ally but i wanted tune in somehow clubhouse to me is the perfect media for that so you have your conversations right for anyone can tuning around the world. And that's the beauty of it is that you can participate no matter where you are absolutely. We definitely see a future. That's kind of a hybrid of both live events which we all miss which we all love but also these new technologies like zoom and clubhouse that lets you be there without being there physically so speaking of social media You tweeted about your sister's. Starting her own vodka brand harrington i did well. We've totally understand how hard it's been for. Small business owners during covid so just having your sister in the space give you a new perspective. Perhaps on small businesses and startups obsolete. It's been really eye-opening me launching a business in a pandemic just how hard it's been remain customers which are going to be bars right close and you know restaurants are open. But they're no inter restaurants are very very tight. Spot right now aren't at full capacity so taking a risk on products. Many restaurants don't want to do that so it was kind of like okay. How do i get people to take risk on me. And she was out there every single day. Physically going to liquor stores and giving out samples physically dropping off bottles at restaurants. I yes she's she's in some great places already. She just got into buddha khan. He's excited but as a journalist if it was really interesting because i opening in many ways one of them being how pressed make or break a small business. I don't wanna say great but how much it means When you start getting because she was asking me advice about how to get into press. And i said you need yorkers because i don't have a budget for that was like when you need a but for that she's like well. I don't have a budget for that day of me. you know. there's so many great small brands out there. That just having quite got the budget yet to make that. Jump to pr playing like oh okay. Wow there's things you may be missing just because they're not in your inbox in housing. Give me appreciation for pr agencies. Because i was like wow. They're very helpful. And you defecation. Grant needs them. 'cause that's how racing the noise So that was one and then also just I think that as a journalist Many times people are willing to send you things And that is great. And it's something that. I take very seriously where i actually never requested products unless i'm actually very seriously considering it for coverage and it made me mourn aware of how important that is for journalists because when you're a small business and you're gifting something if a journalist is just taking because they feel like it a small business doesn't have the expendable inventory to look she things out so the importance of this is something i do where i usually you know. I don't really accept gifts. I accept samples for potential coverage while important is for journalists. Actually stick to that ethical rule. Yeah exactly. I mean you know each bottle with presents the love and care and hot words for years exactly so we just like you re take every bottles very seriously walk to. Let's talk about Pitching our listeners. Our hospitality and travel professionals like in a hotel owners restaurant and bar owners and along with bartenders and chefs but also small in a brand owners. That your sister and actually the reason we decided to start. Our podcast is because we wanted to give these small business owners or does professional folks. Don't have a pr agency. But they learn how to pitch the story listening to someone like you on our podcast. Do it yourself. Vr is aptly so less. You know if it can help our listeners. How they can tell their story but west the top three important things that they should keep in mind when pitching you. Some is so important. is that remember. It's my job to towel story. So when you pitch me. I need to see a story. So the overarching question is always why you have a really cool restaurant. It's really cool. That's great white poll. Why should i be reading about it. Now what makes it different. What makes it relevant I see that a lot with properties. That i've maybe been around for a while. Which is i get most being like. We want you to write about this restaurant. Deadspin in business. You're five years is not doing anything. Different than it did fighters we just wanted to get pressing. Why would i write about this now. On it named goes for any sort of product made you have a canned cocktail. You're emailing me in november about your can cocktail. That has been around for three years. And say i want to write about it. I'm like why would i be writing about can't cocktails november. Is there a holiday cocktail. That you're working on that i miss. Are you doing something innovative. Have you made a change recently. And that doesn't happen a lot. Whereas if i had that can't cacho that was emailing me. Maybe ant march and says hey we have new flavors for summer are you working. You know can't cocktails roundups. Those are which is i actually read and consider or in the back of my head. There's a lot of pitches that don't do that. So i think it is a matter of timeliness narratives of what is your story. And then why should i tell it. Excellent advice So into your crystal ball if you may For the rest of the year. What type of stories do you think you're going to be working on that. Our listeners can be part of. This is exciting Right now we're focusing on reemergence in the roaring twenties which is a fine beat. So i am looking for new things. I'm looking for fun things. I'm looking for new restaurants new hotels or off the radar travel destinations. Where people are going to go back soon it What are people gonna drink when we can party again at where you want to eat when we can have birthday. Ten people everything fun. Allow that nasa great. Beat so with with all these things reemerging with all these reopenings. Do you see vogue expanding. Its coverage of hospitality and travel lutely. I'm going to be busier than at internal discussions with invoke are. Well people are gonna be traveling a lot this summer so we have to be prepared right now you know. We're calling the vaccination boo right. Oh yeah so. We're preparing for the vaccination room where i'm at where you go in What borders are going to be open so that is definitely going to expand and then coverage on restaurants. We've sadly had a lot of restaurants closing aura. Sheltering you know during the winter. Now we're gonna have season of openings. We feel like our industry is slowly but surely coming back. I'm excited for a lot of different things that are coming and i think our readers will be excited with our years. Saying in want to do is go out go out go out and have fun and just just mingle with the people that you love and people that you want to spend time with so actually circling back to travel just for a quick second wants restrictions are lifted. What's the. I travel destination. You're going to go to. And why. I'm going to start with for vo. I'll talk about rebel. Switches that I'm gonna start with local travel. And i'm going to be doing local New hotel openings. Citing you said it's just people are going to be like okay. Where can i go this a little close to home or maybe my vaccine hasn't done unit yet or maybe this order hasn't opened or the country's know europe is so reflects writing with ford restrictions and lockdown. So there's several properties upstate new york than i i'm focusing on as well as new openings hamptons but then later in the summer i'm gonna start to switch focus to europe. Yes let's go to europe. I will and kind of like you know you guys like well kinda wanna lucrative approach right now right so we yes please. So i'm in hopefully going to montenegro which i think is going to be a new hot european country. it's going to be the next croatia and then you know. Look i'm still in my twenties. I want to go to. I want to go to the beach club. I want to drink roseanne. i wanna drink rosenthal vaccinated so We call our podcast halley forward because we believe that our industry will come back stronger than ever. So can you tell us in your opinion. If does anyone or any organization that you think doing amazing work in our hospitality industry. That moving half tally forward. Yes and thinking about that question. There's almost too many people to name the innovation i've seen from restaurants during this pandemic is incredible. The fat that so many new york restaurants not only survived this winter but thrived in this winter. I thought what was going to happen to new york in the winter. And i always word for it and then all of a sudden i see. Lafayette has built a winter village on these beautiful glass hats. People preferring to sit outside rather inside. That takes such a level of creativity out that is almost unfathomable and you saw so many other restaurants you similar things absolutely so adding desktop silver lining our industry being very creative and now for the listener question segment of our show. We have a question for meghan. Clyde the founder of little saints in michigan which sells a fashionable cocktail mask with a hidden hole for sipping cocktails. She liked to know what your criteria are for covering new product and spotlighting entrepreneurs. No i we try it. though to highlight local businesses. We really do recently. We just launched a small business Where we highlight our favorites small businesses across america So the requirement is that we have entries from every single state so for small businesses. There's a couple of things one. Is that getting a local cult following earn aware. You are because your local customers are going to be your most passionate customers And if you have a passionate group of customers of eventually big national publications were hear about it. Sometimes i get pitches. They're saying like we're very very small company out of I'm just gonna say michigan There's very small inventory. They maybe don't have nationwide shipping yet. So i'm kind of. Are you ready to the invoke focus national publications millions millions millions of people. So is now the right time to feature you whereas if you gather if you start with your community in work very hard within that community and build that strength dine. It gets me in a different way. Which is this has passionate fans. They love it. They will vouch for more people. Need to know perfect examples. I featured a regina can't cocktail. And the reason i did is because i had a fan from virginia reach out since the best. We watch i've ever had and he doesn't maze at like. Wow that's so like i didn't. Nobody can catch up on that. I went to their instagram page. And i saw they had like really intense fans. And i did some googling on them and i found that they just had like really really like lovely local news coverage about them about how much the community like them and then i had a friend who was. Virginia is a co worker from virginia. I slapped her. And i said you know about this can't watch a and she was like. Oh my goodness these are. The vast can cocktails. Every time i go home. I by case and i bring back in new york and so that is business like could i featured it. Not because necessarily i had an owner dmz. I made these can cocktails. But because they were commuted i and they had those fans. That's incredible that had been base. And i was like. Wow people really love this And then you know it's real. It's real so before we go west a best way for our listeners to contact you when they have a story to tell you oh yes so definitely email which is elise underscore taylor at conde. Nast dot com. A lot of people do damage on instagram Dot is very hard to manage messages. It is not. You met that many messages league. Now me please you want me. I will forget about you all right well. At least it's been so great talking to you. Thank you so much for your time. All right well thank you for having meals. Wonderful chatting hopes to be back soon. Yes abso it. Thanks again by compassionate thoughtful and curious these words. Nice to this sum up ellis. Now that you know at says looking for please feel free to pitcher. Your story ideas and of course mentioned that you heard her on our podcast. We have a lot of exciting media guests in the pipeline as well. So please subscribe on apple podcasts. Spotify iheartradio google podcasts. Or your favorite podcast app whose leave a review and tell your friends and colleagues next week. I'm kevin join us as we move. Has tally forward together berko.

keleti hyundai communications handley communications hanner pozzi instagram michael new york buddha khan elise hannah vogel new york city taylor tommy
Episode #33 - Noah Rothbaum, Editor, The Daily Beasts Half Full

Hospitality Forward

25:54 min | Last month

Episode #33 - Noah Rothbaum, Editor, The Daily Beasts Half Full

"Aw wakeham to has keleti forward a podcast where hospitality and travel professionals. Learn how to earn the media spotlight. My name is hannah league and president of hanley communications on award winning public relations agency in the city. And i'm michael an stanbic editor in chief handley communications and a food beverage writer as journalists myself and hanner is a pr professional. We understand the power of media coverage in its impact on someone's career and business that's why we launched our podcast. Help our industry rebuild and rebound by interviewing top journalists. Share their insights and tips for gaining the media's attention in this episode. We're delighted to chat with nora. Raum editor of the daily beast half full section which wanna tells the cocktail spirit award for best cocktail spirits. Publication noah also hosts the podcast life behind bars with legendary cocktail historian. David wondering which one tells the cocktail spirit award for best podcast series. In addition no is the author of the art of american whiskey and the business of spirits and he is associate editor of the upcoming oxford companion to spirits and cocktails. Hi noah thanks for joining us so great to see you. Oh it's my pleasure. Thanks for having me on absolutely so for our listeners. Know can you tell us what makes daily beast story a daily beast story. Yeah i mean that's that's a great question You know. I think that's were all about Intersections right so You know for for half full. That's really and the intersection of cocktails and drinks in in food with larger society and culture. And we don't rank or rate whiskies. We don't do list the kohl's usually You know it's not the you know this standard cocktail drink or obviously. There's nothing wrong with that but there. There are a lot of places doing that for us. It's it's really the story behind the story like we like to go a little bit deeper Question things that a lot of people have been accepted as fact or as as history in tell some of the stories that have never been told You know so. My favorite stories are the ones were going beyond in the thick just accepted truth and and and find a whole new year's herve thread in jorn end story to tell you had to editor of half-full at daily beast. So how did you come up with. A name is a good question. I mean it's You know i came aboard of the daily beast You know is one of these things that we had never had like a dedicated drunken food section so until abuse you don't had certainly covered you know drinks and food in the past but had never had a dedicated section. We launched At tells the cocktail in. I guess twenty sixteen like july twenty sixteen and at the time we circled trenton food And then like you know. I guess about a year later so we we came up with felt like we needed something a little bit more distinctive than just trink- in food and we needed to tell people what we were You know a lot of the great names have been taken so you know you start thinking about all of you know. Of course everything. If i that you come up with somebody else's come up with ray and you know we're sitting around like you know my Colleague via doyle who runs the business side of hassle came up with the name and it was the one that kind of worked for everything and we didn't want do fusion are all ourselves like just about cocktails or whiskey. You're wrong or spirits like we something. That was a little bit more. Brawling sightly optimistic. Obviously it's not half empty That is really different. Type of site We the the name is it fit in the. I have a constant disagreement with Mimi sheridan who's who's a legendary new york times who critic you know for years and mamie Was one of our first columnists and is still writes for us on occasion and still doesn't love the name half full and still still gives me grief over it and still change it but i think at this point hopefully probably to pass were weaking changes so for better or worse. Yeah would hope you all work with a lot of influential writers. Like dave wonder like We incurred as slater bryson so who gets to contribute to the section yet. I mean we'll save. Dave you know now only rights for half full right so this is this is his only gabe able convince him to leave esquire which was a major coup in the peace and a half full of you know we really celebrate long form journalism men which is really a rarity and all these people you know who claimed to be you know media experts talking about how long form journalism was dead and nobody cared about that stuff like you. Surely nobody would read these types of articles on their phone. You know all about list the coals and short stuff that could be you know processed and and and to be honest. I mean it's hilarious because we did exactly the opposite of all that advice and some of our most successful stories have been some of the longest ones we're table right like a twenty thousand to port piece about the history of old overhaul and like you know right whiskey and it's just it proves like that was completely wrong. I mean thank god. I mean really that That people really are interested in law on over the years. it sort of you know has writers. You know have more or less time as they're working on different projects to be no we'll get pieces and it comes out there. I'm always looking for a good story you know and it's you know it's one of these things like we had a great piece from oral greer. Who owns a highlife that Restaurant on the upper west side and role is he was telling me a story about how he used to run. This restaurant In the ed sullivan theater when when the letterman show sorted and he opened you know got he was able to get the space and he hired a chef and then the chef quit and he had to hire another guy and the guy he hired was named anthony. Earl you've got a. You've got to write this story for us. This is incredible. Like you like not that many people like you could talk about. What boarding was like you know. Before he was anthony bourdain in all camps and famous. He was tony the chef to you like like you gotta right. So i mean it's it's it's good stories. I mean you know. I like to say often like are. Writers are the types of people that You know they're. Experts are the types of people that other journalists call to get quotes. So like you know a makes it kinda hard in for other writers to write for us. Because it's like you know if you're going to write about punch like obviously than davis right bow punch like he's the expert punch you you want to write about. He wrote the book on the subject literally wrote the book. So i mean you know you. We have you know some of literally the greatest whiskey experts in the world writing for so again. It becomes hard to break in. You know about a lot of the normal subjects. Because you know we've either written amount them or or like you know a lot of people you'd call are already like hassle contributors it but that doesn't mean i mean you know again if it's a really good idea and it's a story that hasn't been told you know i'm afford speaking of drinking One of our favorite half full column is going ten rounds with your so. How'd you choose to people you wanna feature. It's a fun story because we asked essentially the same questions roughly to like basically every subject and often. They're they're fairly straightforward questions but some of the simplest questions often elicit the most interesting responses right and were were not. I'd like to say that. I came up with this idea. Obviously a lot of publications do similar interview feature right. And i understand why because you people like being very truthful and sometimes it elicits things like i had never intended or expected and you know we have like vip version where we've done wadsworth by kyle mclachlan and Paul pierce basketball player We've done you know ones with a whole range of chefs and bartenders and Sommeliers and it's kind of excuse we have run the gamut from you. Know the anger zimmerman's of the world And the korla haul's to folks. Who are you know opening up cocktail bars and sort of like farm to table restaurants. All over america rights you know the only silver lining of this pandemic or one of the fuses. That may be. We'll have a lot of new people coming into the industry with new ideas will want to open new establishments in and have new energy and vitality in you know help reinvigorate help. Everybody has industry to come back and You know hopefully ten rounds will tell those stories. So i mean again i you know i wish there was like a formula that said like you know you have to have like so many seats in your restaurant or bar. You have to win so many wars. I mean it's you know. We won a mix. I mean i think that's what's really interesting about it is that it's in some ways it's like a i mean now it sounds boring. Nobody wants to read it. But i would say almost like a census right or survey right where the more people we get in in the broader of You know of a sergei We can get the better better. It is like that's what's fun about ten rounds as at that kind of stuff. Also now question and you. You brought the topic of the chefs and restaurants so with with restaurants slowly but surely reviving juicy your coverage expanding of the culinary sector. Yeah i mean. I i absolutely i think of all i mean i was at the beginning of the pandemic. It was it was sort of hard to figure out what what we should write about or what people wanted to hear about and you know at first. It was a lot of about what was going on like and pieces for bartenders. Shafter people worked on us trump's bars and how they could get help and different funds that were being set up. And then you know differently cover the reopening and then obviously you know hopefully sooner than later knock on wood the like returning and more at a mouse for myself but like i love to cook. Think my family for the most part likes what i cook but after like a year plus of of eating a lot of home cooking in even takeout from like a ten block radius. We're all pretty excited to like go a little bit farther. Afield eating rescue not in our neighborhood maybe in other countries or other boroughs Or other states. You know. I feel a little bit more optimism and and it's like i think we're all very very eager to like get back to the normal normalcy and aiden like you know even my local diner but i think part of it is just also like we the reality assets. Were not quite there yet. So i have to manage even my own expectations about like what we but like. You know i. You know. I got a note. The other day that my friends who live in new orleans fully vaccinated and they were having brunch commander's palace and i. I never been so jealous in my life of somebody else like i. Just you know the idea of being able to like a new orleans. Again and commanders spouses is just sounds like heaven About coming up at. I mean obviously with this Reopening of the restaurants and bars and across the country There's a lot of chefs and bartenders. Who probably looking for a way to be featured on half full or any other you know earned media outlets so what are the top three things that our listeners should keep in mind when that pitching you re i mean keep in mind that we get a lotta pictures right. I mean that's the nature of this business right and and I would like to say that. I respond to everybody be honest. The rate of pitches as the amount of time that i can reply pitches but again i i think there are ways around like you know the countr- additional pitching model right. Where a you know. Social media has really helped where we're following me or other regular hassle contributors on twitter or instagram or other platforms I you know because often like we'll follow you back in. I mean because we're interested to about what people are doing and in some ways were even more interested in in in markets outside of like new york and la chicago. We should get a lot of miami. Get get a lot of press right. So sometimes i mean that's a great way also again one of the other silver linings of the pandemic has been so much online events in programming. Who has been actually wonderful in. Hopefully will continue. We're you know because it's online and people from all over the country around the world can tune in and listen. You know whether it's odd gas store webinars fan tales or other people whatever it is which is great and in those things to are kind of a place to be noticed you keep showing up or you ask questions and you know you interject about what you're doing again. That's a place in the bar is so high that you really have to be doing something. That's interesting new and different. You look at it with craft distilleries and like so many of the successful ones. Were like the first one in fill in the blank. State since before prohibition and part of it was just that they were so popular because it is such a mind boggling idea that like we could open up a distillery in our neighborhood or the state and like that reflect the you know local values or coacher. The coup wouldn't wanna buy in right and now like you know a lot of states you know you look at new york and mirror. Dozens and dozens of decisions. Wonderful in a lot of communities sport there distilleries out to get that kind of national acclaim. It takes more than just it takes more than what i did. Ten fifteen certainly. Twenty years ago so i mean again. I think you have to. You have to bear that in mind a little bit so now let's move onto your podcast your life behind bars that you co host with the one on the day wandering age. Yeah so what was the inspiration for studying the podcast and obviously it's not about prison on put. Maybe we love the title though. I did a podcast about The roaring twenties. Oh yeah what they teach us as we you know. Eat ourselves back to post pandemic life. So what what do you predict is going to happen to bars and restaurants As restrictions begin to lift david like appearing. Like you're right like everybody keeps saying like. Oh this is this is going to be just like the roaring twenties and and to be honest like it's it's in some ways a perfect analogy but also it's a very flawed one because you know in obviously the world was coming out of world war wine and then you know the The the influenza outbreak often kind of skipped over There's so many earth-shattering and truly events. You know in six short amount of time they'd like we don't really off talk about this actually But you know the world is coming. You know world wine than influenza and then you know in america we have prohibition and the depression so hopefully you know things loaded differently for us today after our pandemic is over that we won't be hit with a record setting depression you know a In about prohibition but i do think that similarly like those restaurants bars that are able to somehow hang on which is really no small feat through the pandemic to the end once this is like over and by that i mean i guess we get hurt. Immunity in in most of the population vaccinated that bars and restaurants will be busier than dull. Ever have been before. I mean you. You're there will not be enough alcohol. There will not be enough who there will not be enough seats there not being enough bartenders. I think that's a real thing that we're starting to see. A lot of markets opening up now is that especially in the hospital eating shrew seeing a lot of from what i hear now from bar owners tours that it's very very hard to fill fill jobs to get bull open. So we'll be there will be shortages. I mean that and it'll be like a crazy korneval know mardi gras. I'm action in most cities and will probably last a long time. I hopefully that's deserve it We all deserve. I think a party and good food. Drink after we've all been through speaking of a at time We call our podcast hospitality forward because we truly believe in the future of our industry. And i think is gonna comebacks trump than ever so in your opinion. Can you tell us the of does anyone or any organization. That is doing great work. That is moving hospitality forward. I mean i think you know it's it's been amazing to see how the hospitality industry has responded to the krahn virus and and really how people have stepped up and turn their restaurants and bars. You know from literally feeding the industry to their community in our. Whether it's you know. Down in miami jaguar son Our friend will thompson and his partner. Really we're going to like you can turn the idea of the family meal into a family meal for their community My old friend. Edward and in kentucky and louisville with his lien initiative is spinning credible. I mean it's it's it's unbelievable that he's you know. Create a a whole foundation about mentoring but also like you know getting you know again. Mobilizing the the hospitality industry in order to you know feed people in different areas. I mean obviously you know. Jose anxiety is a is incre- you know he's great humanitarian. It really is beyond. I never really thought that i. It never occurred to me that we would need him in america we would never i. It was inconceivable that we would have some kind of pandemic or natural disaster. That would require him to do what he does here. I mean it's i mean it's been amazing that know what he's been able to do in american organizing you know food pantries treating people but in very sad that it came down to the hospitality industry. Sort of reinvent itself i again. I never thought that it would come to that. No question and now for the listener questions segments of our show. We have a question from daniel. Niessen and adam. Millman founders of did not tequila which is launching in new york and california. They ask in your opinion. what do you think. The future holds for tequila overall especially the premium segments. Who that's that that that's a whole other episode of I guess i mean. I think look i mean. It's kind of amazing when my first book that came out of the business of spears came out in two thousand seven which is a great read. Ask one of the most interesting changes with tequila because at the time. I mean oh seven. Wasn't that long ago right. I mean it's you know. At the time that tequila brand ambassadors the one thing that they had to contend with every time they did a tasting or that was somebody asking whether or not to kill came. Warm in it right i. I haven't heard that question a long time. Thankfully right but but you know people. Would you know the only way that they would ever drink. Tequila was margaritas frozen. Marker right like neon green froze margaritas or like shot. You know the the saul and the the squeeze of lime you know the whole the hand thing but you fast forward to today and you have you know. Several generations of adults now who grew up in a world where to kill a head. None of that baggage right. None of those misconceptions is only seen as a premium more super premium. Spirit right there. All types of tequila cocktails may think we still might be on the margarito but instead of like the neon green crows margarita. Were now on. Like you know tommy's margarita. You know the paloma. The you know the cadillac margarita. I mean there's all of the so many other tequila drinks and the showing off better spirits. I mean it's it's literally so long since somebody's offered me a shot with the salt and the the line that i couldn't i literally edit was writing an article reference date and i literally had to call somebody to double check what the order was because i haven't done it in so thankfully i for to return but like but it's just a whole other world so and i think we're still scratching the surface for gob as spirits are for both to kill. Ms cal will see ever more. Hopefully drinks made with the quila You know we'll see more recipes will see a wider variety of different. You know gubbay spirits on shelves that will just continue to happen so before we go noah. What's the best way for our listeners. To contact you and pitch their stories. Yeah i mean know. I'd like to say that i am not on social but twitter is often a great way to to get hold of me. is just an rostov so end. Rotc hp um so great all right now at first of all great to see you and hopefully we'll see you in person sometimes for margarita's that sounds wonderful and thanks again for doing this our community so we see you soon. You're by by by inside phone. Progressive 'em collaborative. These awards. nice. Listen up one now that you know what doors looking for. Please feel free to reach out to him with your story ideas. And don't forget to mention that you heard him on our podcast. We have a lot of exciting media guests in the pipeline as well. So please subscribe on apple podcasts. Spotify iheartradio google podcasts. Or your favorite podcast. App leaves lever review. And tell your friends and colleagues we think would benefit from the tips. Our journalists ranchera share on our show. See you next week on. Kevin join us as we move forward together.

Aw wakeham keleti hanley communications stanbic handley communications hanner Mimi sheridan dave wonder slater bryson oral greer kyle mclachlan ed sullivan theater mamie kohl nora la chicago anthony bourdain trenton hannah noah
Episode #23 - Sandrae Lawrence and Gary Sharpen, Founders, The Cocktail Lovers Magazine (U.K.)

Hospitality Forward

24:50 min | 4 months ago

Episode #23 - Sandrae Lawrence and Gary Sharpen, Founders, The Cocktail Lovers Magazine (U.K.)

"Aw wykeham to has. Keleti forward a podcast. Where has polity and travel professionals. Learn how to earn the media. Spotlight my name is hannah league and president of honey communications an award winning public relations agency in new york city. And i'm michael an stanbic editor in chief handley communications and a food beverage writer as journalists myself and hanner is a pr professional. We understand the power of media coverage in its impact on someone's career and business that's why we launched our podcast. Help our industry rebuild and rebound by interviewing top journalists share their insights and tips for gaining the media's attention in this episode. We are so excited to chat. With our first international journalists guest sandra lawrence and gary chapman the founders of the cocktail lovers magazine in the uk. Charming married couple together. Share the cocktail love through their economist. Magazine and website events and consumer workshops noted for being the first to know who's moving and shaking and the cocteau world. The cocktail lovers magazine was voted. Best spirits cocktail publication details of the cocktail spirit. Awards and shortlisted for best food and drinks publications in the british society of magazine editors awards. The duo have also been listed on the london evening. Standard of progress. One thousand london's most influential people. Hi guys hi. Sandra and gary how are you hiring michael and hannah how you doing great. Welcome to the show hassle. Great to see you thank you. This is so exciting. You guys are first overseas guests with privilege. We've listen to a lot of your apart constant. They absolutely brilliant. Keep up the good work and we fail so on the to be politicians shock. You serve hot thank you. The feeling is very mutual and up. You know have you guys been and what's it like for the hospitality industry in the uk right now. It's we've been fine. Luckily we've been healthy and we've kept well but it's it's sad because we can't get out and say the and support our friends. I'm but that's the tough because we know that a lot of people are suffering right now. So that's that's the hard thing. Yeah and i guess it's the same in london is is in new york and other big cities where he. You thrive on the energy in that buzz and to walk around those streets and they're quiet on the vase applies it. It's hauled it as a same here in new york city. I mean we used to get sixty million people visiting new york city but now is a complete difference in our situation so very sad but we we know. We have been seeing a lot of innovations as a result of this crisis. What do you guys seeing on. Your side of the pond at the good thing is with this industry. Everyone is so created and they've been so quick to pivots because you know it's a matter of having to survive so people have been thinking very quickly but it's been the launch. I think also in the in the states not so takeaway and delivery services which is amazing. Because i think that before people used to think that from as not the greatest of drinks but actually the quality of them has been absolutely amazing. We've had we've had auto cocktails from from the conal to swiss to all sorts of bows and everyone's doing a great job yeah bartenders. Far by nature they ultra knows so they get no these lemons thrown them and making beautiful lemonade. You know so with with in all away nets in making this intra positive much as possible and the other thing is it's been really good from a consumer point of view to see how much the people want based drink so it's not just a case of for bonds creating these they're actually being snapped up and the here In the first month of the very first lockdown kotel delivery services. Google three hundred fifty cents more than they have been before so that just goes to show the first that people have all cows indeed especially the pandemic think made people even thirstier drove muscle to drink drink so speaking of invasion You guys have done amazing work with the cocktail lovers which now celebrating ten anniversary this year. I think right your congratulations. That's amazing so tell us about the cocktail lovers. How did it come about your inspiration to you know fool. Your audience is so tennis. Everything about your magazine roy. How long were you got. We'll give you the condensed version as you say with the guy for about ten years and it started very much as labor love and the and it still is An came about. Because on. John i we looked into vase. When we've stating own trump repress laundrup. I've taken a great hotel baas. Luckily it what you know. I think it was a key. Part of our relationship was going tonight. Spas and dressing up from getting to know the buffet. We always love sitting at the bar. A big thing barnes offenders they kind of like the fact that we were more than a liberal entrusted. And then you know this was a few years with us and then we start talked to friends and they roy's asking us wish we go and what's houghton are going to be in this part of london. Where should we drink so we decided writing a longer time very much about the vas in london and that's how it started of we the Lovers goes we were love us. We were married then But also we a key part of what we wanted to do was to celebrate great falls. We didn't want to do negative reviews. We didn't we might that thing in a restaurant. Whoa where people put down restaurants and give them baths. We said celebrate what we love about. This industry We wrote the blog that evolved from baas threaten about drinks personalities And also we always take a lifestyle So we will equally writing about what people were wearing of traveling then holds into the magazine and it became a very vessel. We wanted the magazine to be a lifestyle. I could say about coq. Towels was equally important about sued and travel and close postal. She's old from a Perspective yeah and then after the bloke and it transitioned we want to do a little bit more and people can also today mall. I was already a journalist at this time. But i was writing about fashion and food so i was interviewing chefs But it was so much lovelier to interview baltin. That's because they had so much passion bayden with theatrical autistic own lives this wonderful infused the essence. I had full what i would do it. And i want to translate that to let people know that bolton in wasn't this deadly jobs that people just did in between correa's this older career and because i was very much maligned style background in what advertising. So he had that mindset as well. We wanted to translate our passion to other people that we knew that was starting their journey as well so we were asking the questions that they wanted to ask and to knowledge and we brought the towel to lie in the how lovers lifestyle was here. I mean are fans and i know. There's a lot of fans around the globe loving your magazine sale. That's talk about being a couple so you are married and you are working caputo. Just like michael and me not as Challenges and and rewarding part as well. So what do each of you do at the magazine. It crosses over the i mean. There's there's lots of the same things that we do. But then all of protect all of the finances and also writing were yeah. I think we're by by creating was on the set. She's from a lifestyle journalism background than i. I was appetizing. Copyright trend and the creative director rand my own agency and things like that. So we're very creative as you guys know you know when you work in the industry you'll perry oh eight technical stuff like that. Do we have to do them for us. And they're suddenly when ll entrepreneurs and you're working for yourself. It's like oh who who fixes the photocopier yet. Yeah that was told to do a lot of stuff from scratch. A love of the technical stuff. Love the the dry stuff if you like that song as well this learning new skills out many with creates if we overlap on ideas the whole time and you know you really have to trust your gut in these matters and especially with so much on you know topsy-turvy these days you know. It's great that you trust your instincts. But how would you say you're keeping the the magazine most relevant strong As a voice for our community. In which you've been doing so well we the last two issues that we did. We very much where we're dressing. What's going on but keeping politics so you can't really foreign valid today because you can't just say everything's great because everything isn't why you have to address that but also you don't want to be down. We have to you know there's a lot of great stuff that's going on out there. We're talking about these wonderful takeaway. Delivery is what talking about people doing things in charity. That so many good things that it's really you have to champion and you have to let people know that you know we. It might be an office three months. It might be enough six months. We will get past back things guide to change. Obviously but you know where we will creative where wh- adults and we will rise accordingly after the sale on in the world of spirits. There's a lot of innovation going on on edge. We all know is in love reading your articles on the spirits and spirits brand founders and all of the good things so Are there any trends that you're seeing emerge in their spirits. The spirits industry. It's difficult at the moment because a lot of things that are on hold. I would say that where the innovation is coming is with the delivery. Takeaways that's happening with restaurants as well. So what getting a lot of Delivery kits with the restaurant so hall almost par cook the dishes. But you could you finish the for yourself. And i think that that is going to translate into drinks as Marry mbeki at At the gibson has got wonderful cocktail kit but he provides a bottle lots of little nibbles and all of the things that you need to create a really cool ambience. Your saddam you. There's all sorts of things so it's about the experiences and getting people to still have some kind of an experience So i think we'll see much more going in that direction as well an an. I think the other thing is not necessarily new new but the the within exploding. And i'm sure you are is the the no and low alcohol approach to but the cocktails and the ingredients and i think that's been a really positive thing because as you guys will know you go not that many years and you would go to a bar and if there was one of one of you for whatever reason didn't want to drink that evening then we'll alcohol. They really drew the show straw bagel like soda with some orange juice and bank and go a obviously a few miles. A loss five years said the good balls started to really kites but giving a great numb alcohol cocktails and now all in the last even more recently we've seen some really good no no holiday ingredients it's great. Yeah move about it as well. So that's another thing but it's just Tons of sodas here to to try and things like that so yes. The logano categories winning explode in. I think it's a good thing but people are not drinking but also the people that do during come on the occasional. You know day awful or size you know. We're we're we're seeing that on over here as well especially dry genu- yeah jerry high prochell as i said but it is difficult now because that may have been things that were trying to come through. But it's not the best time for launch ansel All this great creativity because the vaseline lockdown and you know people well we'll see we'll see what happens so i think a lot of plans are now so despite all you know things being on hold. Do you have any tips for our arch under friends or bar owners forgetting your attention to get featured in the magazine and you know given that you're so international if someone is from kenya or hong kong. What do they need to do to grab your attention. Well we love hearing from people. We love stories. They can be personal which is even better. If people get in touch with us with initiatives. Sometimes they don't always work but we do love to have voices from all over the world where based in london which is great but you know there is more to the world's and london and i think the the mole voices that we all here the most that we can learn from so it's always great to hear from people from all over the world we we used to have a feature every every issue where we would focus on a bartender from software in the world of what they do so. That's something that we could bring back. you know. We hear some great stories than people have folks passionate voices about. What's going on in that vase. What they're doing back unity's that will be great. And i think we would encourage Bartenders bar owners tool so kind of look at their own offerings before they share that with us as true the guest size. Because i think there's that happened. The law not just in nevada world and in life generally with you'll say close to your baby and he's like my baby. Everyone's gonna love my faith and he's like hold on mecca moment cousin of eighties. So i think that thing of just being a little bit objective about your story before you share so it's very hard to have an editorial calendar normally. The magazine has our editorial calendar planned. But i actually the west going on right now is hard to plan anything however at they are any like a evergreen story that you always cover each month where our listeners can be pasta. Well the the main things that stay as we always do an international vall saying. But that's usually something that we visit so that's from our personal point of view but we can have people's thoughts on on different buzz around the world. I'm not. I'm not quite sure how will work in. But there's always room for great stories. And as gary said it's not just about thinking. Oh new menu. Yes that can be right. But what's so special about menu. Why is it different. Why should we know. And why should any so things that some you know. There's no story but if it's good enough but we wouldn't publish so it's just about thinking how how it works with the cocktail lovers style. Why would fade. Most people is make sure you look at the magazine before you pitch an idea to us because you know some people will just pitch straightforward trade is. We don't do that when not just about repeats in press releases we like to get a story behind it. Get our boys behind it and really be passionate about so. I would suggest that you haven't already even if you don't get the magazine happened on our website and get an idea of town off style and the kind of things that we writes about eight insights. So how can our listeners. Best reach you to pitch stories Yet with the go go to our website. There's a contact on there. That's that's where we get into the united states our cold context if you like Scuds website there's a contact phone fill that in on. That will come to the two of us. I mean some people contact us fire Face fight anymore around. Yeah that's the website just in case the cocktail lovers dot com and that's also where we all on instagram. Facebook is cocktail lovers and now for the listener questions segments of our show. We have a question from a fan of the cocteau. Lovers in south korea outs noah. Young jin kwon who formerly worked charles h. at the four seasons really unsal and We visited there and saw him in action. It's amazing pass. Great and now. He has his own bar. Insult called zest soul and a. He opened his bar during this pandemic or two very very brave soul. So he asks. What advice would you give to a new bar to bring its awareness of the global level especially with travel being so restricted. These days. well it's gotta be good. Oh social media. I think you know that's the way these days when lucky in some ways that the pandemic has happened now because at least we do have social media we do have internet and we can't keep connected with anybody and every fourteen around the world so it's about making yourself relevant on on instagram. All on facebook. Facebook live doing some some child closets from from your from your car i would just say yet. Build your audience that way and and also send us some details house. Let us know what are you doing. You know we. We want to know how how thing now think about this. You've just your car in the middle of a pandemic things. What is the struggles. How will you manage in. Since the first of the kind of stories that people want to know those are the things that we like to now because we want to know things from the past no levels that always think along funds lines as well and i think again sutton from our point if he were those kinda stories as we keep saying you know we. We write full. As consumer and industry asandra synthetic of stories had to i've a bow in the middle of a pandemic. that's a great story for everyone. An industry own. These story in our consumer redes- will be fascinated by story. Live west last question of our show so what do you see the s. The future of the bar experience post kovic tricky. We we were talking about this year on this. Well because on the one hand on really optimistic and oh everyone's going to rush back into the pause and account white because we've seen this happen after the us lockdown people. Okay didn't rush back into the house but they wanted to go back out. Everyone's been indoors for so long that people are planning when they can supply next meal when they can put on the nice frog and governed set and meet with people to be different. Because before when we were empowers. You could stand up. You could do all of this contact thing and that's called now. It's gonna take a long time before you can hug all feel free to today. Those things about does detract from the experience by people. I think people still won't go out. It might be some people that are more hesitant. So if you're ball with an outside space that's right. gary has a different take on this. Whoa whoa yeah. I think the things that i think everyone's going to be aware of From above point of view is to again put yourself in the consumer the guests shoes because often we came out the fest. Big lockdown back in whenever that was may june of last year. Some said i think most people we news will. I can't wait to get back for the people that we now. But bob rose amongst people who knows a few people saying i stood up to a comfortable on the bit worried of aiming to a crowded ball. So i think you've got to really be mindful of your guest experiences. Doesn't make sure they really comfortable with coming coming back out. Because i don't think we're gonna go straight on how it was. I mean would love it too. I think that's going to happen in any major country on you might just say i think we've got to be really mindful and say fake maple back on the journey and as them back in and say. This is safe environment. We're looking at here. everything's clean. I think we've got to be really careful in tight. How people's hands in a nice way we're gonna we're gonna gonna have to build people's confidence essentially earned the trust yes while disciplines so much fun and i wish we can talk to you more on either hours. You're not to see you both and hopefully we'll see you in london. Which is one of our favorite city in the world and sometime soon few well and be happy. Okay you too bye. Always inspiring to chat with asandra and gary the hardest working couple ever now that you know what sandra gary cover. Please feel free to pitch them. Your story ideas that would be of interest to a global audience to mention that you heard them on our podcast. We have a lot of exciting media guest in the pipeline as well. So please subscribe on apple podcasts. Spotify iheartradio google podcasts. Or your favorite podcast. Whose leave a review until your friends and colleagues next week. I'm then join us as we move forward together.

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Episode #30 - Dan Q. Dao, Freelancer for Food & Wine, Saveur, Vice and more

Hospitality Forward

25:16 min | 2 months ago

Episode #30 - Dan Q. Dao, Freelancer for Food & Wine, Saveur, Vice and more

"Aw come to has salary forward a podcast where hospitality and travel professionals. Learn how to earn the media spotlight. My name is hannah league and president of hyundai communications an award winning public relations agency in the city. And i'm michael an static editor in chief handley communications and a food beverage writer as a journalist. Myself and hanner is a pr professional. We understand the power of media coverage in its impact on someone's career and business that's why we launched our podcast. Help our industry rebuild and rebound by interviewing top journalists share their insights and tips for gaining the media's attention in this episode. We're delighted to chat. Dan doubt a freelance writer. Who covers food and drink culture and traveled ten who recently relocated from new york city to texas as held editorial and commercial editor roles at time out new york and support now contributes to food and wine vice conde nast traveler men's health architectural digest and texas monthly among others. Hi dan welcome to the show. Have you on. Hi thank you for having me. It hasn't been over a year since the pandemic. So what new scale as as a journalist have you had to acquire. I mean it's been a crazy time for sure for everyone behind the bar writing about bars. It's just throughout the industry. It's been a really hectic time in. I think the biggest skill that a lot of us have learned digital just all things digital. I think that brady moving in the direction of everything being digital. But in i think it just accelerated that push towards digital. So you see big players like drizzly really taking off but then you also see small players getting on e commerce. You know hind to take control of their means of distribution and their means of sales. And i know it's particularly tricky in liquor because of different regulations and laws that i think a lot of people have gotten very savvy on digital me included As missed an austere. We had to learn fast and practice. Gonna you look at the bartenders. I mean now. They're in so many online classes. And i think that's a really great skills that they had to learn they are scares. You're absolutely so beyond amping your digital skills. You also relocated to houston recently after living in new york city for many years. So what's it like freelancing for the lone star state and have you been able to add more outlets to the roster of those outlets such you write for absolutely You know after living in new york city for ten years it is a big change to come back to my hometown. Houston but i think this is a time where you know. Local journalism is important. I think people writing out the for the local magazines for the local newspapers is important because all the media companies are kind of merging. We have this. These big shifts in the media industry in the media landscape in new york city and at the time with the move towards digital things are more remote. I can still participate in new york media without being in new york but this horse ramiz become a person that people want to reach out to when they want to learn more about texas. And what's going on in texas. So i i do have some new publications. I'm working with like he's serbia magazine like taxes monthly and then. I'm you know working on a story. Right now for daily beast about a city in texas so i think i want people to see me as someone who can connect new york in texas as there are so many others who done the same. But it's it's been really nice to kind of have an opportunity to shed some light on where i'm from because i'm very proud of being from here. That's only said the great news. Is that the indoor. Dining capacities are increasing everywhere. Thank god so with this in mind. What will you be focusing on in terms of a covering hospitality in wise So right now. I'm interested in covering the reopening of venues s things kind of reopen. I wanted to be there to kind of help. Celebrate that moment and also people of how to best go back to going out safely. I think that's just a everyone's coverage even if it's not the main focus you know there's always a little bit of that information those details and that's just our responsibility as jarvis right because of the end of the day even if we're writing about the hospitality industry and we're not news reporters per se. I think we can still bring that element of service in journalism to our audience At the same time. I'm also interested in continuing to cover what we can do at home. I think during the pandemic really shifted to service oriented journalism cocktails recipes. How to's new bottles to try at home. So i think that you know we have this moment at home bartending. Where people are more enthusiastic to try things at home and i. I think that's the positive that could stay with us. You've been when we are going back to barnes again. It definitely helps Raise my home bartending game. And i have no intention of slowing down now. This dont. I need your home. Bartending skills look shift for a moment beyond beyond local and take more of a global aspect. you wrote a piece in conde nast traveler that explained why you were going to move to vietnam the country your parents fled decades ago. I mean we found that such a moving personal story to share but we were curious. What let your decision to write about it and you know what's funny about this piece is that it went live the month i was supposed to do but because i was able to and so now it's everything is shifted by year and my goal now is to be able to go over there August twenty twenty one instead of august when money But what really made me decide to write about moving back again. Is that you know something. That i it's. It's been in the works for so long ride. Like i think i realized i wanted to go to vietnam when i saw how much things were changing their. I wanted to be part of movement to bring the at phnom to the world in a sustainable way in ethical way. I wanted to cover the key players that were doing things with integrity. I wanted to show that we have a very very strong culture to be proud of and with popular or trendy. Vietnamese cuisine is getting in america and worldwide. I wanted to go right back to the source in as someone who speaks reads and writes vietnamese. I just felt like i had a unique position to do so And that could contribute something of value to the travel industry. Vietnam is one of our favourite countries. And we've been there several times so when you move will come and see you squeezed you absolutely on a related note When it's safe to travel again. Where's the first place you want to visit. And why before the at phnom Think there are several places. I wanna go. A one is costa rica. Because i just fell in love with it when i went It's beautiful it's just so peaceful because we go out to hammer indo on the pacific coast which is for surfing which is kind of a beach town so is never one. Santiago chile was one of the last flight. Took before co ed. And i did a a tour of all the winery a bunch of different wineries near santiago and i read about that for conde nast traveler. And then they'll go is madrid spain. It's just it's my favorite city in europe period. So what do you like most about travel. I love meeting people from outside of where. I grew up or where i live. I just love the different perspectives. And i love being able to hide realign my very american way of thinking with out other people see the world because i think sometimes in new york especially we get caught in a bubble and there's the new york lifestyle. There is the new york way of seeing things And i think it's just good to regain perspective when you leave new york and that was always really important to me since like i said you know new york for ten years travel was what helped me kind of stay grounded in the sense that there. There's not just one way to live one way to think so. That's i mean travel. It really is kind of that deep for me. You know and i mean yeah. I agree with you and i think for me when we leave new york city in a desert much excitement to go someplace else but the when it come back we come back with so much always peration so adding the travel is absolutely open up the way to stimulate your curiosity and continue to learn about other cultures. And get to know people. And i'd i'd also add. Just you know opening your mind opening your palate. Travel is is the best way to do that in the most efficient way. So we'll we'll always be fans and we know. We know that you share a lot of of your travels on social media but which which platforms do you find the most useful for researching and writing your stories. You know from a practical standpoint. Yeah i think. Instagram is so important because of be kind of visual component. Obviously like to see what something looks like. I think a lot of times. When i'm pitching editors about a specific property. Awesome them the instagram account from that. Italians say look how amazing this is. How cute it is. kind of thing. i think twitter for finding information. I'm i. I use twitter a lot because i love. How kind of unfiltered people thought about what Any any topic. You can find information on because twitter just allows you to be really candid about what you think so. I think those who twitter and instagram are my to kind of social media platforms. That a used for all of my writing. Well now anathema social media platform that the all are obsessed is clubhouse so i mean as marketer We see tremendous value in being on it. But what do you think of clubhouse as a journalist yeah I so i got on clubhouse in december and i was on it a lot kind of in that early phase when there aren't a ton of people on it and i loved it i loved how immediate the connections were It's you're scrolling through someone's instagram their photos and kind of understand. I think the magic of clubhouses that you're thrown in a situation where the only way you can interact with people is actively by having asian. There's no acid engagement on clubhouse whereas on instagram. You can passively be friends with someone instagram for many years and never speak to them right in our house here on the phone with them right away so there isn't immediacy and kind of directness that i really appreciate about clubhouse and i think as a marketer as a journalist yeah i mean it's a great way to reach potential clients and potential story subjects people. You wanna interview Yeah i'm a fan us to i. Steer you can tell we are yes. Sell less focusing on journalism. One one for a moment for our listeners. See if you can explain the difference between a feature story versus a roundup story and a profile story versus a trend story. Okay so i do all types of writing. And i would say that the difference between a feature and around up is featured tends to be written through all the way And around up will break things up in two lists in items surround. Ups are typically focused on products. Or it's best hotels in its ten different venues so it's just more digestible form of writing for a lot of people who are looking for information really fast and earl times round ups tend to be generated through. Sco right at what From a digital content planning perspective. Right we're looking at what key. Words people are searching And then we're creating stories around that. And i like people you know. People look down on roundups or lifts goals as as people call us really providing a service a very direct service to our audience by get exact information that they're searching online so that there is a service elements who had Features are narrative based are driven by a specific story. They have a beginning a middle and end. They have a nut. Graph which is like the paragraph that distills the main point of the story. So it's more like the kind of essay that you would write in college You know for a writing class and then the difference between profiles in trend pieces is profiles are centered around one person whereas trends are centered around of movements or something. That's happening although. I think those two there can be a lot of overlap. Someone can be deserving of a profile or a profile to be newsworthy because of a trend rise if premium rum for example is a trend. That's happening than a profile of premium rum maker would be a timely about tartan great. Thanks so much for the explanation. Because we've got a lot of questions from our audiences i mean obviously as a peer pro you know but those who run a familiar with a pi process. They were asking me questions all right so obviously you know over the years you've done a lot of features roundup profiles and trend stories. You know looking ahead in the coming months. How do you see that breaking out for you. Are you going to be doing more of one than another. I mean i think that i like a lot of writers during her win also realize that we needed to expand outside of our regular writing. As i mentioned. I started in agency called district one and so i've been doing a lot of brand strategy copywriting advertising typewriting. So what that has done for my journalism work. Is that on the journalism side. I'm going to be focusing more on in depth features wanna do long-form. I want to do. More personal essays and more narrative based writing because writing is still my passion journalism passion. But i think a lot of writers like myself you know we've turned to commercial writing to supplement our income because of just the instability immediate straight. And so for me. I'll be focusing on pieces. That i really care about that. I really proud of So i can keep my writing going while still working on my you know my brand strategy and the other things involved you had a great story in civil war on thirty one batas for the home bar and so what did you process for selecting those special batas to spotlight so whenever we bottle stories at support was always really fun because it takes me back to when i was an editor at civil war and we would be in the test. All of us you know sitting around sampling a bunch of different liquor on a friday afternoon kind of thing but this year things have been different. But it's still the same process you know. I'll call in a bunch of different samples. Sit around with some friends will try them. All will make some notes and that's really how the bottles get chosen. And of course. We tried to pick lots of different products from different categories. I always want to make sure that. We're representing a a diversity of categories Geography in diversity style and and spirit. So yeah again. You are doing Special service tool. Although audience was at thing in heaven does ground up stories health heading a lot of options to pick and choose it's created Quite a few shopping lists in our hospitality industry. There has been a lot of innovation happening as you sin so transparent. Do you predict would be big in twenty twenty one and twenty two. I would think that the ready to drink segment of the market is only going to continue expanding and getting larger and that includes non alcoholic beverages times so those two i find to be somewhat Ensure related so we have a lot of ready to drink hand bottle style cocktails and then we also have a lot of different non alcoholic auctions. So those two. I think are the biggest category trends And then on the hospitality restaurant side. I'm hoping that go. Cocktails can remain something As as a kind of alternate revenue stream for these brigham establishments The to go off that even more. I think i've seen a lot of brick and mortar establishments creating an online presence you know like for example like four defiance in red hook opening a general store for example and kind of promoting that online while having a a retail component for people to come in by specialty goods and whatnot. So a couple of different things there. Do you have any tips for our listeners. Who are in the hospitality industry on how to get your attention and possibly be featured in one of your stories. Do you have any top. Do's and don'ts for pitching you. I think there's there's no one right way to get. The attention of a journalist are like myself. And i think a lot of it is sometimes timing and luck as well because he receives such a high volume of e mails. It's never Non answer someone or you know. Just regard any specific pitch. It's more light. We're so pressed for time. We're trying to sift through this massive box and get to the things that make sense for us so making our job. Easier by being clear about what the subject matter is and also a little bit of persistence. Honestly it's not gonna be. It probably won't be the first time you know it'll be pitching over and over in kind of going for it. I think I tend to when i see the same name. Come up over and over again. I will think oh maybe i should check it out. Awesome being in community with writers. I think is important And i think a lot of people have recognized that i've tried to bring a kind of representation elements in my writing and kind of inclusivity elements in my writing and are aligned with me on that level kind of get an automatic access to me because i already know that our values are aligned. And so i'm predisposed is supposed to want to hear what they have to say. We call our podcast hospitality forward because we know our industry will bounce back stronger than ever. So can you tell us if there's anyone or any organization that is doing something really special and you think is moving hospitality for art on. Can i say hanley. Pr yes thank you very much. I would honestly say an ought not to kind of suck up to you. But i think that hanley communications has been such a strong community building organization from everything you do from the clubhouse talks to this podcast as kind of service to either to the industry i think is incredible Another person that i think is moving. Hospitality forward is ashton berry. And i know she's taking a break right now. From radical exchange but that organization is so phenomenal in what she's doing in terms of educating people in a very grassroots way in kind of getting people's who reexamined their own relationship their own personal issues. Hospitality is something very admirable. She was acknowledged by the wall. The fifty best bars as one of the worst personality who made a huge contribution to our community. Sal yes We hundred percent degree all right and now for the listener questions segments of our show We've questioned from sheila darcy. Hinz of clifton dry a new sparkling wine and sheila would like to know the protocols for sending product samples to journalists like you and in addition water the protocols for following up one samples or sense. So i don't think that's necessarily changed during covid. The best way is to say you know sample for you and kind of ask for a journalists address. Once have their address in. You're sending them a product. You can reasonably expect that they might the answer you. After they've received after they've tried it or you might see it pop up in a story so you'd have to keep when it comes to follow up. How many times is it. Okay to follow up on the samples. i won't answer for any other journalists but i will say like two or three times is pretty good and don here act. There might be a good reason for it so before we go. What's the best way for our listeners. To contact you to pitch their stories as much as i hate email emails. Still the best way to get in touch and my email is dan at dan q. Dow dot com and all of my social media from twitter in lincoln and instagram. It's all the same It's hugh dow so d. a. n. hugh de a perfect. Dan is been so great. Speaking with you. Thank you so much for being with us today time. Thanks for having me. Dan knows best is always so inspiring to chat with the hand. Now that you know what. Dan is looking for. Please feel free to pitch him. Your story ideas and of course mentioned that you hurt him our podcast. We have a lot of exciting media guests in the pipeline as so. Please subscribe on apple podcasts. Spotify iheartradio google podcasts. Or your favorite podcast whose leave a review and tell your friends and colleagues you next week. I'm ben join us as we move forward together.

new york texas new york city hyundai communications handley communications hanner Dan doubt conde nast traveler ramiz conde nast phnom twitter Santiago chile conde nast new york lifestyle instagram vietnam hannah brady jarvis
Episode #22 - Leslie Sbrocco, Wine & Food Writer, PBS TV Show Host, NBC "Today Show" Wine Expert and Author

Hospitality Forward

25:01 min | 4 months ago

Episode #22 - Leslie Sbrocco, Wine & Food Writer, PBS TV Show Host, NBC "Today Show" Wine Expert and Author

"The wagon to has salary forward a podcast. Where has polity and travel professionals. Learn how to earn the media. Spotlight my name is hannah league and president of honey communications an award winning public relations agency in new york city. And i'm michael an stanbic editor in chief handley. Communications and a food and beverage writer as journalists. Myself and hanner is a pr professional. We understand the power of media coverage in its impact on someone's career and business that's why we launched our podcast. Help our industry rebuild and rebound by interviewing top journalists share their insights and tips for gaining the media's attention in this episode which had would lesley's a wine and food writer or winning television show author and global wine and spirits competition judge. Leslie is a regular guest than nbc's today show on all things. Wine related her k. Q. e. d. tv series check please area won a coveted james beard award her. Pbs series one. Hundred days drinks dishes and destinations showcases. Her adventures says she discovers culinary treasures around the world. Leslie is also the author of wine for women the guy to buying caring and sharing wine and simple and savvy wine guide. She's currently at work on a companion for her new national television series. Hi leslie welcome to the show so great to see you. Hello hanin michael. Saw such pleasure to be here. I am so thrilled. We are likewise thrilled. So why don't we delve into your past a little before. You became a wine expert. We understand that you went to school to become an attorney at that you wanted to go into politics to become a senator. Where's the transition to the world of wine. Let me just tell you. I made the best decision possible. I'll be honest with you. All my friends who are attorneys. Say aw leslie you know you just. You made the best decision. I'll tell you. And they all drink more than i do. I think i'm pretty sure. You know. I really i really did. I was one of those people in high school. That was so driven. A night was the president of student body. I was in the theater. Productions i was you know i was state. I was on the state board of student government. And i really felt like mike calling was to be in politics to potentially go to law school first and then go into politics and changed the world. I really thought that that's how i would change the world. The just ended up that. I am changing the world. One glass at a time absolutely so literally. What you like so much about wine. You know wine for me is a never ending journey so i think of it as and i think what draws me to it is that i'm always learning i do at twenty four seven. You know. I'm constantly tasting thousands of winds each year spirits. You know beer food. I host television shows about food as well as As wine and travel as well as wine and food and so on just everything is a learning experience. I still consider myself after two decades plus of doing this as a sponge. You know i'm just soaking in the knowledge soaking in the knowledge and then my job is to be a translator to to to take that knowledge and turn it into something that's meaningful for another person. That's my job right. I'm a commuter kindred a translator love it love it so do your job as a writer author. tv show host and a judging member. You've travel all over. The world pre pandemic. Yes so why. Would you say you missed most alba travel. I miss Really the discovery. I miss waking up in the morning and not knowing what's going to happen that day and that you know i'll maybe get to if i'm filming a television show. For example you know magic happens when you're filming a television show My new pbs series. One hundred days drinks dishes and destinations. Which is now on more than three hundred stations. Nationwide and in canada. Aren't you know when we were filming. That and twenty nine thousand nine hundred and just luckily completed it in the first two months of twenty twenty and got it on air. You know we would always say. Were doing pre production for seventy five percent of the show and then the other twenty five percent leave open for magic and so you know what i miss the most. Is that magic piece of it. I don't miss honestly getting on a plane. I don't miss the Security checks. I don't miss you know having to unpack and repack things i really find. I don't miss that. What i miss that discovery. That magic piece of travel and you know just for an example like we were filming a show in guadalajara and Tequila and we had sort of all the pre production. We were going to visit this distillery and go here and shoot at this restaurant and asked we were driving from guadalajara to tequila with my crew. Small bus in a little in my small crew are driver. We drive pass for about an hour outside of la la and we drive past this roadside. Stand this family kind of on the side of the road next west. And they have cows four cows lined up and people waiting to get milk from the cows. And and i said oh. What is that you know to our guide and he said. Oh that's something called is as we're getting closer to killa it's called bajada potett. And so the workers as they're going into the fields to harvest the a gubbay would stop in for a morning fresh cup of coffee with fresh milk from the cow directly from the cow with a shot at tequila. Love that star tequila jared right so we just said to. The driver turnaround turnaround. Turn around. he turned right around. We asked them if we could film them. My spanish wasn't good enough but thought we'd luckily we had a spanish speaker with us and we filmed most magical little segment of me. Getting you know the the earth and mug with the shot of tequila that then that they then put a flame at a match in a sort of burned that often they put a little instant coffee and with some hot chocolate in and then they walk over to the cow and just milk the cow right into the muck and this television magic but it's also travel magic and so two long winded answer is. That's what i miss that magic. Speaking of travel magic's ready to travel overseas again. Which country will you visit. I and why you know. I was just on the phone today. Working with my travel agent. Because every year i take a group of consumers on a trip and sometimes i i've taken groups to tequila to mexico taking groups to spain. I've taken groups all over to bourbon country And so last year. We had scheduled a small consumer trip to portugal. And let's say god cancelled and we were just rescheduling at so. My first trip actually will be to portugal. Bringing a small group of about twenty wine lovers and spirits lovers to portugal For an experience of a lifetime and that will be an october when we've all had back scenes but given all the the travel restrictions of the past year. have you stayed on top of the weinstein. I think my tasting to be honest with you has increased. I would almost argue that because people don't have that direct feed to you if they're bringing him on a press trip You know which is great because again. I'm an educator. I'm a communicator. My is to translate my experienced in that place to consumers and to get them so excited about drinking wine from portugal or or just did one with with the winds germany and german sect sparkling wine. So i think you know but having been to so many of these places around the world now i can just sort of virtually taste in focus on the winds. So i'm getting sent so many winds that i really spend time tasting them focusing on the wines as opposed to you know you do have a lot of wonderful distractions but distractions when you're on the road. So i think michael dancer question. It's really about tasting a lot more right now and trying new things and people reaching out to me that might not have been reaching out to me before because i'm doing so much online now and so much virtual that they're seeing me in a different format maybe not necessarily on television or today show or things like that but on instagram on facebook. And so i'm getting. I'm getting a much wider breadth of wines to taste and spirits elaborating on that you know so much has changed. Under covert and wine producers have become a lot more innovative out. There that you think is going to make an impact. You know i have to say. I'm so excited that. I'm seeing more half bottles. You know we talk a lot about packaging ride and boxes and kansan and the proliferation and excitement around. Can't you can't wines. Some great ones out there and So i think that trend is only increasing and and really expanding. But i think for me seeing how many more people are doing half bottles. I've always been a big lover of it. You know because you can have a half. I look champagne at a restaurant. And then maybe a red or you know it allows you to again explore and experiment with things you might not have tried and i think because people there. Their groups are smaller right. It might just be you and your spouse at home. Are you and your friend or you yourself. You have follows a perfect size during this pandemic time. It's also allows me. I do dozens and dozens of virtual tastings for corporate clients and consumers every month and allows me to say great. Here's four half bottles. Let's take you on a trip around the world. We can't go but we can certainly take their a trip there via glass and a half bottle of vows that experimentation so for me. I'm so thrilled to see it. And i just read a press release frankly Here remember who it was from but it was from somebody saying that that half finals were increasing in popularity and i was thrilled to read that. Here let's hope producers here the call because we're big fans of the format now. Let's talk about social media. I know you love or thing digital we the to hear how has social media changed the way you to your job. You know. I it in march when we last march in twenty twenty I had just found my my local. Pbs in in the bay area of san francisco Series which has been on for fifteen seasons won three emmy awards Benef- very very popular a pbs. Show entitled check. Please bay area which is about restaurants and food and wine. We finished that season. Luckily in january. I finished producing my national show that launched in february. My husband and i went on a trip to hawaii. All this is going to be wonderful relaxed. We came home in the world was changed right. The world was changed. And so i thought for sure my career as i had developed taking two decades plus to develop it was gone i was a television host right. Who ate at restaurants who got on a plane and traveled who filmed it and then who was a live event speaker. You tell me all those things in march. My world sort of collapsed career wise. And i thought. Oh wow okay wow. Am i going to climb back from this abyss. What are we going to do. Everybody was figuring it out. And you know what i did. I'm so used to just being on camera. It's what i do right. I host to live television. Show i do so. I simply didn't have the tech right. I admit it at the beginning. We all learning and i just turned the camera on myself. Instead i'm going to start something cobb. Leslie live on instagram boom. Do just talk with the camera. That's you know. I'm comfortable with that. And so. I just started doing that. Pretty much in april and it has become a wonderful outlet for me and for me. Because i'm so used to being on screen. It's just a smaller screen and i love i. That's why i do it live. I don't do zoom recording and then put it up. I do live tastings. Because i like. I like talking to people. So how do you choose the wine and people that you feature on leslie live. Well i do. I do a couple of different ways. What has evolved into is that. I have I have partnerships several times. A month that i work with a company whether it's a wine producer or region i've worked with You know per second superior audio. Dsp out to be. Now i've worked with went to germany. I've worked with Wines from spain real To do education and to really bring a light to either winemakers or to wine regions. Because again. I'm an educator. So i consider i consider it a a little mini class a little mini-session and then the other times i'm twice a month. I is is purely editorial in what i want to talk about. Just you know. I don't know i. I'm not sure what. I'm going to talk about next week. At this point. I look in my cellar. I see what's interesting. I see what trends are happening I think about what story. I want to tell. And so it's pretty fluid mel. Let's talk about your tv work. You mentioned one hundred days drinks dishes and destinations which sounds like a dream job. By any estimate traveling. The world visiting wineries breweries distilleries so secret to creating great episode. What walk us through the creative process. The creative process is such an interesting thing. Because the genesis of the show is really people would over many years to my posts or my mentions on television visiting someplace exotic or not but discovering and enjoying wine. And they'd say. I wanna come with you. You know or food or against spirits. How come with you as visiting jack. Daniel's tennessee or something are you doing so A trip to portugal and tasting amazing port in the door And that's where the show idea came from was. I just wanted to take people with me so so really and it's a it was a low budget show. It's not a big huge. You know production. Where with a huge crew we do. I have small crew. We do Pre-production in terms of saying i wanna do is show here and here's five or six people that i know of. I would also solicit. Sort of going to nashville. Where do you guys think you know. I should go so a little bit of crowdsourcing information. And i wanted it very real show so we literally would allow ourselves four days for a whole show so twenty. Six hours of footage goes into you know thirty minutes of television and And we just have to cameras that basically turn on the camera in the morning and go go leslie go. The whole goal is to capture. Michael creatively is just captured. The spirit of travel to be there with me and not to have it be highly produced. And you know but to be leslie lives if you will absolutely you really miss making us miss travel. I know i now. I know i do miss i. It's going to cut back. It's gonna come is going to back. It will so as you know there are so many great winemakers sommeliers and has kennedy professionals With their stories and who has a unique take on wine so for our listeners who want to pitch their stories to you. What are some important. Do's and don'ts keep your story and your pitch distinct. I get so many press releases in pitches that are ten paragraphs long you know in the email introducing things. I'm not gonna read it all You've gotta grab me in the first paragraph two and you know make it relevant to to something really interesting so i read so many that that it takes some paragraph three or four to really get into it. I don't need to read all that. I really need to have the essence of it because you know we all get hundreds and hundreds of emails a day If that is. Doesn't you know if if i get the picture. I'm intrigued and it doesn't have anything to do with what i'm doing right now. I file it away. I do it in a future. Post future Stories future segments future tv segments. You know file. And i go back to that so you know keep it short. Keep it distinct but also. Don't give up the persistent. That i i have no problem with people getting back to me. Two three four or five times. Because it's not that. I didn't mean to get back to you as i put it in an interesting file. Or you know you're trying to get back so so you know just like us all everybody's busy and you know sometimes things slip through the cracks. When you're getting that many pitches a day so just take checking you get that patch any questions i can answer for you and i think those are the key things absolutely so you know speaking of the future you know if you could Pure ahead what do you think the future of the wine world will look like and what kind of what kind of wines do you think really going to be in big demands in two thousand twenty one. Well i think both in wine and travel and and dining you know that twenty twenty one will be a year of recovery for all of us you know and then twenty twenty two will be that real year of discovery But i think in terms of wine the the the trend towards virtual tastings is not going to go away. i think people thank goodness. they're finally legitimized and people. Can you know value them. Like they should have before. But i think there's a real people love it. There's a real need i for virtual presence and virtual tasting I think smaller packs. We talked about half bottles. I think you know packaging smaller sizes. A doing tasting kits doing tasting packs cocktail packs. You know that's keeping a lot of bars. Going is to go cocktails and touch pack so those sorts of trends whereas hands on and it's a virtual connection So i think those will not go away. And i think people are going to continue to drink at the level. They're drinking. we all need to look forward to something and at five o'clock during his something to look forward to know all right and now for the listener question segments of our show. We have a question from genie. Cronk of mirabeau wine gene. Her husband stephen launched the company ten years ago in provence and made a name for themselves in the rosie wine segments. Gd would like to know what you're finding interesting about the category today. How it's evolved over the last ten years and what it future looks like you. You have asked me about one of my favorite subjects in the world. You know that is rosa and Out the only the only tattoo. I have on my body. I have one tattoo of a glass of rosa. So i have been a committed at rosedale lever For mine entire career. Pretty much in the beginning of course of my career. When i say decades ago you know people that you are crazy. Rosa meant cheap. Pink sweet wine right and and you would you would professional but try. These beautiful drivers ation the south of france try. Try this wonderful. Spanish dry rosado. Try italian but but it took so many years in convincing one glass at a time. Sort of recent right one glass at a time that you're convincing people to try this and how delicious delicious and in in my first book wine for women again as is now phychi. Fourteen fifteen years old. I had a whole chapter. On tuesday calling the beachwear of the wine world united states that the wine and i talk about Winds of provence. And you'd affoil dry style. Rose as so i have been a long time lover and promoter and and just You know Preacher really if you will for the of and so. I think people will finally caught up right. I think. obviously we've seen now. The pendulum has swung the other way. Everyone's like entering per se. You know. I go to i tastings and i've got a whole group of guys on. Oh yeah we left. The rosette return thing may drink print. You know real mentoring pink And so i think that it has gotten legitimacy it has people have discovered how delicious these winds are and A particularly from historic places like provence. So so you know. It's it's the discovery a long time in the making hardly an overnight success but now we can call it a success and i don't see it going anywhere away it's only gonna grow rose. Aol day hashtags means something in our. It's because i call it roselle year all agreed so it is a growth category and certainly one of if not my favorite. I'm getting thirsty. Are you so leslie. This was so much fun and before we go. What's the best way for our listeners. To contact you to pitch their stories absolutely my email is just the easiest thing ever leslie at leslie subroto dot com or you can actually on it you can go to leslie at thirsty girl dot com to make sure you you know in the sub- subject lines day. I heard you on hospitality for nothing. Better top of the top of the lineup of emails. That means so much to us. Thank you so much. Thanks for having our industry and thanks for being such an important voice for our communities. We thank you leslie and thank you so much for your time today. Thank you for having me on big. Hugs virtual ones right. Now we wanna by leslie. Much cheers cheers. Leslie is always the sunshine now that you know with leslie covers. Please feel free to pitcher. Your story ideas that would be of interest to a national audience as you just heard during our chat lease include hospitality forward in the subject line of your email when you reach out and she assures us she'll give it a read. This is a perk of being part of our podcast family. We have a lot of exciting media guest in the pipeline as well. So please subscribe on apple podcasts. Spotify iheartradio google podcasts. Or your favorite podcast app. Who's leave a review until friends and colleagues next week. I'm kevin join us as we move forward together food.

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Episode #24 - Laura Itzkowitz, Freelancer, Vogue, Architectural Digest, Departures, Travel + Leisure, AFAR and more

Hospitality Forward

26:11 min | 3 months ago

Episode #24 - Laura Itzkowitz, Freelancer, Vogue, Architectural Digest, Departures, Travel + Leisure, AFAR and more

"Aw wakeham to has totally forward a podcast where hospitality and travel professionals. Learn how to earn the media spotlight. My name is hannah league and president of honey communications an award winning public relations agency in new york city. And i'm michael an stanbic editor in chief handley. Communications and a food and beverage writer as journalists. Myself and hanner is a pr professional. We understand the power of media coverage in its impact on someone's career and business that's why we launched our podcast. Help our industry rebuild and rebound by interviewing top journalists share their insights and tips for gaining the media's attention in this episode. We are so excited to chadwick. Laura is quotes a writer based in rome with a passion for covering travel arts. Crutcher design food and wine and more laura has written for departures folk continents traveler travel and leisure architectural digest. T magazine wall street journal and many more. Hi laura welcome to the show great to see you. Hi hannah it's so good to see you too and you also michael. Thanks for inviting me. Thank you for coming on board said laura. You've been living in rome for a while and have experienced to lockdowns already. So how you handling the situation and how he's doing. yeah. I mean it's a. It's been a wild ride here. Italy was the first country in europe to institute a nationwide lockdown. It was. I think really shocking for everyone here at first Just the fact that a country like italy could institute a nationwide lockdown and all of the implications that came from that and obviously we saw what happened a lot of other countries throughout europe followed and it was nerve racking for sure to be the first and to be constantly just watching the news and listening to the stories coming out of the hospitals and northern italy especially And then you know. I kind of adjusted just like everyone does and just tried to sort of keep calm and carry on. And i've actually written about the experience of lockdown down here in italy a few times for different publications Chronicling what was happening. You know the very first lock down. I wrote about for voters travel and then when things eased up last spring i wrote a story for departures about how italians were coping here and then did another story for travel and leisure about the second lockdown and how. It's different from the first one so it's definitely been interesting to see how things have changed. Yeah so many people used to travel to italy house to hospitality. Industry doing overall. I mean i can't sugar. Industry is suffering for sure. The italian government has put forth a number of different measures to mitigate the damage so for example a freeze on layoffs Has been in place for months now. So a lot of workers in the hospitality industry has been put on furlough and are receiving some sort of government funds This sort of equivalent of unemployment. That sort of thing and they're trying to relaunch but you know it's really tough especially right now. Italy actually is going to political crisis right now and it looks like a government is about to collapse because there's so much opposition to the way that this government has handled the pandemic and the resulting economic crisis. So were going to have to wait and see what happens. It's definitely a situation to contend with. Were very familiar on the side of the pond as well But you know given that. You're based in rome. Which is a very enviable position From the point of view of many of our listeners. I'm sure they're quite jealous. What would you say are the advantages of being based in the us but on the flip side. What are some of the challenges yemen as a freelance writer in a being away from here. Yeah i mean there are definitely pros and cons. I think i lived in new york for eight years prior to moving to rome. And what i loved about being there in addition to just being in the city which i still love very much was the being part of amazing community of journalists and media and hospitality industry professionals in new york. So i certainly missed that but Being based in rome has some pretty amazing advantages. I mean this is a also beautiful city that i loved to spend time in and In terms of my work and professional advantages. I think you know i have been trying to position myself as an italy expert for a number of years in a row expert in particular so i always trying to stay on top of the latest news and updates. So whether that's you know. Hotels opening in rome and in italy trends in restaurants and bars. Hospitality architects designers. All of that stuff It definitely helps to be here on the ground. Especially now when americans actually can't enter italy. So i'm in a pretty unique position at the moment in in terms of being here on the ground being able to report on what's happening in rome and beyond that's great so you write for many publications as you mentioned Like you know. Departures architectural digest vogue and many others. So can you tell our listeners. How you approach writing for this. Various outlets for example the difference between departures and volk. Yeah i mean. I think that i tailor my approach to each publication as most freelance writers. I'm sure we'll tell you that they do And that sort of a necessary part of the job and that comes from experience and just comes from reading a ton so Definitely try in. Read all the latest stories on the the websites of the publications that i write for as much as possible and i would say in terms of these publications i also i think about their audience. So for example. Departures is geared toward high net worth individuals. And so you know luxurious kind of the name of the game there Vogue is i would say geared to a slightly a slightly broader audience especially In terms of their web content but for me personally i think even writing for the same publication the stories on the approach that i take can vary depending on what type of article. I'm writing so. I personally really loved to write stories that take a more narrative approach. When i'm able to write from the first person so for example. I did a story for departures last fall about the island of east so i went to east asia last fall when the kobe restrictions were eased up here and got to write this story about what it was like visiting this island in the aftermath of the pandemic or i guess in the middle of the pandemic really and i interviewed a number of hotel is and other entrepreneurs on the island who had teamed up to create an initiative aimed at promoting sustainable tourism on the island. So i think that type of story for me is sort of the ideal. Because i was trying to give the reader the chance to see this island through my eyes an also learn about the is initiatives. That are happening. Now that they wouldn't otherwise know about speaking of departures. We really enjoyed reading your article. On how new york city bars are a pivoting during this pandemic and so inspiring to this type of stories. Because everybody's you know going through a tough time but in a sing this type of innovations and creative ideas. It is very inspiring. No no doubt about that. So what innovations. Are you seeing in italy that you can think would inspire our listeners in the us and around the world yeah. I think italy was a you know. A lot of the restaurants were sort of on the forefront of changes that we've done saw getting picked up around the world so for example the qr codes being used for menus just eliminating any kind of touch points whenever possible also No more paper menus only qr codes and just pivoting. which is the word of the season. I've seen a lot of restaurants here that maybe some places that were previously only open for. Jenner have opened for lunch so that they get some people in the door. Swanson's yeah whatever he takes Gotta do what you gotta do. So people are still trying to find new ways to travel during his time. So in your opinion what travel destinations. That are untapped. Are you interested in writing about one of the things that i've been hearing a lot about in terms of travel trends coming up is that people will put more thought in two weeks. They're going and how much time they're spending in their destinations. Instead of taking a lot of short traits people might travel less but spend more time in a particular place. So i'm always sort of thinking about that in terms of what's happening here in italy and i think in italy there are a lot of destinations that italians know about but that are very untapped in terms of the american market. So one of the places that is on my radar is the island of pro cheetah. He probably haven't even heard of it right. Yeah so here's a tip for you. The island of pro cheetah which a lot of americans have never heard of. It's actually very close to east off the coast of naples and it has just been announced that it will be the twenty twenty two capitals culture for italy. so it just mall island but Ah beautiful colorful island. And i've had it on my radar for a while. I was hoping to go last summer and unfortunately didn't make it there. But as soon as the restrictions ease up and i can travel italy again. That's one of the top places. That i wanna go your. You sold us. How i wanna go tier. So we loved your departure story about lenny. Kravitz of all people designing a piano for steinway in the fact that he has his own design firm who to known that i mean that was pretty incredible so beyond. Celebrities like lenny Have you choose the people that you profile. Yeah so that story actually came about Through my editor. That was an assignment that i think the pr for steinway. Believe reached out to him and offer that interview But i also pitch a lot of interviews and profiles on my own and so it depends a little bit on the publication. You know there are certain publications that do want a certain level of name recognition when they feature people but personally. I'm just interested in hearing about people doing interesting things and innovative things and you know. I've interviewed architects and designers of interviewed shafts and pastry chefs artists painters handbag designer. You all kinds of creative people and you know for me personally. They don't have to be famous They just have to be doing something interesting so i did a story for nouveau the canadian magazine That's out now in their winter issue where i profiled a woman here in rome. Who creates these beautiful sustainable made with fish skins and is working with a collective of fishermen's wives in brazil where she's originally from so that one came about just through a friend. Actually she happened to be a friend of a friend. But you know. I have gotten to beat people over the years and i just love learning about these kinds of interesting innovative endeavors and writing about them so In coming months what type of stories will you be working on that. Our listeners can be part of well. I hope i will be writing more travel stories again. That obviously has been a bit stalled by the pandemic but also you know i think these sort of profiles. I've done a bunch of them over the last few months. Because you know. If i can't travel i can still conduct interviews right. We're doing everything by phone or by zoom these days so i would love to do more profiles as interesting creative people who are pushing things forward in some way and there's a lot of those folks those type of folks in our industry. No no question about that. So let's let's circle back for a moment and talk about your working relationships so sure you have your inner circle of folks who reach out to you for stories but for those who are new to you. What advice would you give them to get to know you to build a relationship with you so that they could begin pitching story ideas to you. I mean just email. May i think that's the easiest way to do it I have a website which has my email listed right on it so it's pretty easy to get in touch with me. I'm also on social media. i do get people reaching out on social media sometimes and let's fine i don't mind it but usually i'll reply and say hey why don't you send me an email about this It tends to be easier. And i'm also find with calls zoom calls and stuff and i think that in some cases that may be easier and more efficient than sending a whole bunch of emails back and forth. I think we can do that. So let's talk about Social media that We all love social media. So how do you use your social media. Full your work for example Do you use yet to discover story ideas or sources. Yeah i mean. I definitely used social media to keep buck with sources i would say. Probably it's more about keeping up with people than discovering new sources for me personally One side sort of made that connection with an individual or a plays or brand. I follow them on social media. So i can see what's new and I've definitely gotten some stories that way. Because you know if if i'm following a designer for example or an artist and they post on instagram about a new project that they're working on. I love that. Especially if there's not a press release about it yet so it means the whole world the whole world doesn't know yet and i can be one of the first to pitch unsorted editors so i think social media is a great way to keep in touch virtually brings up an interesting point how important is exclusivity in pitches to you. That's a tough one. Actually because it sort of varies. I would say depending on the publication so you know some of the publications that i write for like architectural digest. If it's print they definitely are going to want an exclusive. And i've worked on a number of exclusives even online ones too sometimes Departure is. I've done a number of exclusives for departures It's not completely necessary and understand that it's not always possible budget if you know. Pr person is pitching me about. Say a new hotel or restaurant or something than i would say first of all. I wanna know about it far enough in advance. That i can pitch it. In a time line that makes sense for my editors. And i might ask who else is covering this because You know. I write for a lot of different publications and they may have already confirmed an article about that particular place. So in that case it doesn't really make sense for me to pitch them again. All right and now for the listener questions segments of our show. We have a question from tim. Natasha christel who are opening a new hotel. Lord and liberty and nashville tennessee given the pandemic. They'd like to know how you think. The design of hotels restaurants bars will adapt the normal who. That's an interesting question I think that things already have changed a lot. Since the beginning of this pandemic and so a lot of the changes that we will see in the future already started to roll out in a lot of different places some of the big ones. Obviously our outdoor space and ventilation where you have air flow Another one is flexibility. That's i think something that we've been seeing and it's going to continue even more and more in the future so by that i mean faces that can be converted easily so whether it's expanding or contracting moving tables around moving furniture around You you see this in in some hotels like the moxie for example where they have a number of conference rooms that can be very easily converted into private dining for example so flexible spaces. I think is going to be another big one. And i think that's just useful in general as well flexibility. All around. that's one of the most important thing to remember. So when you feel safe traveling again. Which country would you go first. Why talk to. I would say. I want to go back to new york because i miss new york. Please come back york recite lists all my friends and colleagues there and all the amazing restaurants and bars that i have been trying to keep up with and see what they're doing and have been just really amazed by the way people are pivoting and finding new ways to stay in business but also you know to make the best of this tough situation and then the for a new destination. I am really itching to go to the maldives. I'm very keen to visit a couple of resorts the so navo resorts in the maldives. They have to. So named johnny santa fu fushimi and these resorts were at the forefront of the Goshi sustainable hotel movement. They opened back in the nineties and I have become very interested in sustainability during this pandemic. Because one of the things that we've seen is that when people stop traveling it has pretty significant effects on the environment in a good way. You know we've seen a lot of air. Pollution has been reduced. We've seen the. The canals of venice are crystal clear for example. So i'm really interested in learning about sustainable travel. Sustainable hotels like these properties in the maldives what they've been doing and how that is also charting a new path forward in this post pandemic world. Because i think you know. Once the pandemic subsides climate change is gonna be the next big issue that we're all going to have to contend with hundred percent. We call our podcast hospitality forward because we're optimistic about our industry and its resilience. Could you tell us. Is there anyone or any organization. That's doing something special that you think is moving hospitality forward. Oh gosh yeah. There are a lot. I mean one individual that i just interviewed is david rockwell. Who is banks in new york. I'm sure you guys know him. He's designed a number of the top hotels restaurants. You know union square cafe bars nightlife and Seeing what he and his firm the rockwall group did a new york sitting over. The past year has been really incredible because when everyone so of started. Panicking about how restaurants are going to stay in business he was at the forefront of Designing modular units that restaurateurs could put outside and have outdoor seating and Bringing goes actually to the city so he was working directly with the department of transportation to get the streets approved. I mean helping them sort of understand ways to move forward and then created this template of these modular outdoor dining units and put them up as an open source document so any restaurants her in new york but not only new york anywhere in the world can download his plans and basically replicate them. I mean he's he's he's a genius and you know he's really given a lot to the community with this all right before we go. What's the best way for our listeners. To contact you to pitch you their stories. Yeah so My name laura. It's going. I know it's a bit of a tough line to spell My social media handles just my name laura. it's quits Both on instagram and twitter. So that's definitely a great way to keep in touch. I would say i- i- update instagram. Probably the most. But i also use twitter and facebook and i have my website where you can also find links to a lot of life has articles. And what's what's your web site url laura. It's good dot com laura. It's been so gray speaking with you and thanks for sharing your thoughtful insights with us really appreciate you being so generous with your time. We thank thank you guys. It's been really fun. Same here thank you so much bye thanks bye. Speaking with laura is always a true. But you know laura covers. Please feel free to pitcher her. Your story ideas but you think would peak her curiosity and you mentioned that you heard her on our podcast. We have a lot of exciting media guest in the pipeline as well. So please subscribe on apple podcasts. Spotify iheartradio google podcasts. Or your favorite podcast app. Who's leave a review. Tell your friends and colleagues next week. I'm joey knows as we move forward together.

italy rome laura honey communications hanner T magazine italian government hannah new york Crutcher new york city michael europe colorful island chadwick lenny volk wall street journal Laura east asia