If you’re a self-proclaimed foodie, we recommend keeping tabs on the top culinary PRs out there. Why? These agencies and consultants are always in the know on the newest restaurants, latest chef happenings and everything in between. We compiled a shortlist of the top teams on our radars (many of which oversee clients across various other industries, but we’re only talking food here). Check out the culinary teams to know below, plus get a taste of how the industry is bouncing back from the pandemic.
Saint Theo's
Less than two years in, industry vet Rachel Harrison’s business is booming. Since its inception in September 2020, the agency has expanded from its NYC headquarters to open offices in Los Angeles, London and Mexico, and has tripled in size and client roster. Such clients include Saint Theo’s, Aldama, Casa Limone, Benno, Yoon and more.
Harrison shared insights on the few silver linings that saved restaurants during the pandemic, saying “Takeout has been hugely popular during the past almost two years and it’s still booming. More and more diners want to eat inside restaurants again as well, while the extra outside dining areas can add additional room for more covers. Between takeout, the increase in inside dining and the continued allowance of outdoor dining, it seems to be good news for 2022. We’re also very excited about the potential of to-go cocktails coming back. And last – but certainly not least – it seems like people are coming back to work in hospitality, which has made staffing a tiny bit easier than it was six months ago. There's still a long way to go, but we’re seeing movement.”
COTE Korean Steakhouse
Becca Parrish’s Becca has long been a leader in the F&B space, with teams in LA and NYC supporting clients all over the US. The agency’s lengthy client roster features names including COTE Korean Steakhouse, chef Eric Ripert, Esmé, Fasano, Junoon, The Polo Bar, Thompson Hotel Savannah, Veranda and more.
The team is feeling optimistic about the industry's comeback. Becca SVP Liz Pierson shared, “We've seen the industry ebb and flow over the last two years, but this time feels different; there's a light at the end of the tunnel. Reservations are more consistent, events are roaring back and everything we loved about dining out – the conviviality, the experience of sitting down to a meal, that pleasant surprise when you bump into someone you know – is returning. It feels fun again. At a higher level, we've seen this incredible wave of new openings, with iconic destinations such as Rockefeller Center ushering in a new era of food & beverage for midtown, and the city overall.”
Peak
Hospitality PR pro Jessica Aufiero is an authority in the culinary space, having been in-house at top agencies before launching her own biz years ago. Her current client roster includes Hudson Yards standouts Peak and Wild Ink, plus Agata & Valentina, Caviar Russe and Thierry Atlan.
Aufiero shares hopeful updates on the industry's comeback: "Many of our hospitality clients are starting to see a return to pre-pandemic levels. Our client Peak Restaurant located on the 101st floor of 30 Hudson Yards, which opened in March 2020, has seen tremendous demand for some time now for dinner and has a waiting list of several hundred. Peak has also started to see their weekday lunch business get increasingly busier, which is certainly a sign that more workers are starting to return to the office. The late night crowd also seems to finally be returning to NYC, as Peak saw a successful launch of their stylish after-hours cocktail bar and lounge Peakaboo in February 2022."
She continued, "Some of our clients located in midtown Manhattan, such as Michelin-starred restaurant Caviar Russe, have also seen a solid return, although Midtown has been more impacted by the slow return to the office. The events and catering business has also seen tremendous bounce back with both large scale corporate and leisure events being booked for the spring and summer. Restaurants are also seeing a shift in terms of recruiting staff; the number of resumes they have been receiving has almost tripled in 2022, from a talent pool that was very limited. These are all signs that the industry is coming back to pre-pandemic levels. That said, the restaurant and hospitality industry still needs our support and truly appreciates the guests who continue to dine out in New York City."
Il Borro Tuscan Bistro London
Bacchus provides creative communications, brand development and digital marketing services for a range of top culinary clients in the US and in London, with boots on the ground in both locales as well as Dubai. Right now, the team looks after the new Sexy Fish Miami outpost, and their London clients include Le Petit Beefbar, Il Borro Tuscan Bistro London and Daylesford. Keep your eyes peeled for new openings in London and Dubai this year.
Anouschka Menzies, co-founder of Bacchus, reflected on the past two years: "The hospitality sector was arguably the first to feel effects of the pandemic in March 2020, as consumer confidence waned and restaurants were forced to either close completely or pivot their concepts towards a retail and meal kit centric market. The creativity and versatility which our clients have shown over the past two years has meant we have had a constant stream of exciting, newsworthy stories to bring to the media and we were thrilled to be a key component in the reopening of our venues once restrictions were lifted. Happily, we have also seen an uptick in new openings within the sector and have a lot of exciting projects in the pipeline for the remainder of the year and into 2023. Of course, hospitality businesses are still facing many issues including the staffing crisis and the rising cost of operations. But globally we have seen a return to form in consumer demand and industry innovation, with many brilliant and creative new concepts set to launch within the division over the coming months."
minibar by José Andrés
The PR pros at Baltz & Co work across offices in NY, LA, Denver and Washington, DC. So, it's no surprise that they represent a huge range of restaurants all around the country. Their extensive client list features Mercado Little Spain, Rezdora, The Smith, minibar & barmini by José Andrés, Cúrate, Paloma Suerte, Sunday Vinyl, Alimento, Trick Dog, to name just a few.
Agency founder Philip Baltz feels pride for the industry's resilience, sharing that, “The true resilience of the restaurant and hotel sectors over the last two years is nothing short of remarkable. America lost far too many beloved neighborhood restaurants, which will likely never return. With recovery underway and a robust development pipeline, we think 2022-23 will likely be strong given nearly every key indicator— with the exception of inflation. With constantly improving access to testing, therapeutics and vaccinations, the hospitality industry should be better positioned to weather unanticipated COVID operating challenges in the future. After more than two years staying home for work and play, there is fervent, pent-up demand to enjoy restaurants and hotels again."
The Fulton
With over 25 years of industry experience informing their approach, the team at Magrino has expanded from its NYC HQ to employing staff in Miami, Charleston, Chicago, and Washington, D.C. The thriving agency counts The Tin Building, Malibu Farm, The Fulton by Jean-Georges, Pearl Alley, Sunday in Brooklyn, Sur La Table, Cuisinart and Cuisinart BBQ, Martha Stewart Kitchen, Goldbelly and Illy as culinary clients.
While things are certainly looking up, agency CEO Susan Magrino notes the nuances plaguing the culinary space across the US. “This bounce back is not uniform throughout the country. Florida’s hospitality industry has been open for quite some time now and everything seems to be operating as it was pre-pandemic. In New York city, we are seeing that the recovery has been slightly more challenging, but as regulations are becoming more relaxed, we do anticipate that the industry will start to feel more optimistic again soon.”
SONA
Partners Emily Karpin, Bianca Kenworthy and Lindsey Peckham combined decades of experience supporting prestigious names in food and bev to launch POMME, a hospitality consultancy. The team currently reps Don Angie, Sixty Three Clinton, SONA, Sauced, Clover Hill and La Devozione, among others.
Kenworthy remains in awe of the camaraderie and talent that have helped the restaurant biz stay afloat over the past two years. “It may have been originally born out of the need to survive when restaurants and hospitality establishments were literally shut, but the creativity and care that I've witnessed over the last two years from chefs, restaurants, hotels and their teams was and continues to be inspiring. Creatively, lifelines like turning to delivery or product, merch and CPG for alternative revenue streams have remained steadfast for the most part and given way to pop-ups and collaborations we might not have seen otherwise. I mention care, because with the prioritization of team safety we've also seen the reprioritization of hospitality workers' support, compensation and mental health. I feel there is also an increased consciousness from guests, seeing more diners exhibit thoughtfulness and be more considerate on the whole - all things I'm happy to see staying on.”
POPULAR by Chef Diego Muñoz at Ian Schrager's PUBLIC Hotel, Liz Clayman
Hanna Lee's award-winning hospitality agency works with well-known names and new ones alike, from supporting USHG & Danny Meyer hotspots to getting the word out on fresh launches, like POPULAR at PUBLIC Hotel's brand new seasonal menu.
We got a slightly different POV on the pandemic's effects from POPULAR chef Diego Muñoz: "We are working at POPULAR day by day, encouraging our young team to adapt and be flexible in the face of changes. At the same time, we are building a beautiful new concept of a Peruvian conversation in New York City with new flavors, new textures and new sounds in an amazing environment. We are lucky that we have a solid team and together we believe in and support NYC’s beautiful comeback. The future looks brighter already. Our participation is important on a daily basis to support local producers, as well as understand and solve many supply problems. Throughout, we are always on stage showing our best smiles and the pleasure we take in welcoming each of our guests."
Dante
Melanie Weitzner launched Le CollectiveM just a year and a half ago, and in this time tripled her team size and grew her client roster to represent top F&B clients in NYC and the Hamptons. Her team currently oversees PR for Dante, Oiji, Highway Restaurant & Bar, Philippe by Philippe Chow, Patisserie Chanson, Ten Homakase, Rita Cantina, Uva and many more.
Lady M
A leader in food & beverage communications, bread & Butter recently opened its doors in Portland, Miami and Detroit, bringing the company footprint to 13 offices nationwide. Their expansive client list follows suit, and includes Lady M, The Peach Truck, Morph Hospitality Group, Horn Barbecue, Little Dom's and more.
Lure Fishbar
The team at Wagstaff has been providing integrated public relations and marketing services to culinary heavyweights for over two decades. The still-growing agency clients include Lure Fishbar, Rainbird, Kindred, ROOH, Original Joe’s, Hello, Sailor and more.
Bar Julian at Thompson Savannah
Helmed by founder Jennifer Baum, Bullfrog + Baum agency counts team members all over the country working on their many major culinary clients. Among them: Black Tap, Katz’s Delicatessen, The Hugh Food Hall, Michael Lomonaco, Skirt Steak, Fleeting and Bar Julian at Thompson Savannah, Arva and Nama at AMAN New York.
