Why “Liquid on Lips” Still Matters in a Digital World: Events, Tastings & Seeding in Beverage PR
In an era dominated by digital campaigns, social media impressions and influencer reach it’s easy to assume that physical experiences are becoming less important. But in the world of Food + Bev PR, the opposite is true. For beverage brands, nothing replaces the power of actually tasting the product. “Liquid on lips” remains one of […]
The Long Game: Maintaining Relevance in Beverage PR
In beverage PR, short-term spikes are easy. A flashy launch, a buzzy influencer drop, a limited-edition flavour that sells out in a week is great for headlines, but not so great for longevity. The real challenge (and where most brands fall short) is staying relevant long after the hype cycle has moved on. Because here’s […]
Alcoholic vs. Non-Alcoholic: Why We Need Two Different PR Playbooks
The beverage category has never been more dynamic. From craft spirits and boutique wineries to alcohol-free beers and functional drinks, brands are competing in a crowded and rapidly evolving market, heavily influenced by trends, like the recent rise in sober curious communities. And while they may be sold in the same liquor stores, alcoholic and […]
Five Things to Consider Before Launching Your Beverage Brand
Launching a beverage brand in Australia is exciting. The market is dynamic, competitive and constantly evolving from craft spirits and functional drinks, to premium wine, and ready-to-drink innovations. But before you invest in production, packaging and distribution, there’s one critical question to ask: Is your PR strategy ready to drive real impact and results? As […]
5 Ways to Measure PR Success in Hospitality
In hospitality, PR should never be judged on noise alone. Full restaurants, booked-out weekends and a waitlist for your next special event are what really count. Yet many venues still ask the wrong question: “How much coverage did we get?” A smarter question is: “What impact did it have?” As an Australian public relations agency […]
Maintaining Longevity in a Fickle Industry: How PR Supports Reputation, Reviews, and Relevance in Hospitality
Hospitality doesn’t reward good intentions. It rewards consistency, visibility and trust. You can invest millions in fit-outs and talent, but in a review-driven culture, reputation is what fills seats. And reputation doesn’t build itself. Strategic food and beverage PR is what protects it, shapes it and sustains it long after the opening buzz fades. In […]
Restaurant Growth 101: Events, Collaborations, and Community
If the hit TV series The Bear has given us anything to reflect on – aside from a need to unpack our strange attraction to Jeremy Allen White as stressed yet sexy Carmy – it’s that opening and sustaining a successful restaurant requires way more than talent and a strong initial idea. In today’s market, […]
Using Media and Influencers to Launch and Maintain Buzz for Your Restaurant
In hospitality, great food alone isn’t enough to fill tables. With new venues opening every week and diners constantly seeking the next best experience, building awareness requires a strategic approach to media and influencer engagement. That’s where working with a public relations agency in Australia can make all the difference. The right PR strategy doesn’t […]
Top 5 Tips for Launching a New Hospitality Space (& What to Avoid)
Launching a new hospitality space is one of the most exciting and high‑pressure moments for any founder or operator. Whether it’s a restaurant, bar, café or wine-led venue, the opening weeks can set the tone for everything that follows. Get it right, and you build momentum, credibility and demand. Get it wrong, and you risk […]
2026 Australia Market Trends for International Brands to Watch
As a Canadian working at an award-winning Australian PR agency for the past three years, I’ve learned a lot about marketing to Aussies. I’ve learned what makes them tick, and what, ultimately, turns them off. Australians have their own lingo, their own humour and their own attitudes that can be confounding to newcomers – but […]
