Book PR used to be relatively straightforward. A publisher released a book, a PR team pitched reviews, a few interviews were lined up if the author had profile, and the[...]
The way books are discovered, discussed and ultimately succeed has changed significantly over the past decade. What was once a tightly controlled environment shaped by critics, newspapers and publishers has[...]
Does anyone remember when a hit TV show could become a cultural obsession almost entirely through a press junket, a magazine cover and a well-timed TV interview? Think Breaking Bad[...]
Coverage has long been treated as the scoreboard in food and beverage PR. Marketing teams historically measured success by counting headlines, impressions, and audience reach. That model no longer reflects[...]
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[...]
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[...]
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,[...]
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[...]
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[...]
