The delicious. magazine Produce Awards are in their third year and going from strength to strength. I was honoured to be asked to judge entrants from the Eastern region for the third time.
Everyone is a food critic today. When we’re looking for somewhere to eat, stay, or shop we are influenced by reviews on Tripadvisor, Google, Facebook or elsewhere.
Restaurants, hotels and pubs cannot afford to ignore what is being said about them online. How should you manage your business or brand’s online reputation?
It’s been a tough year for the restaurant trade with multiple closures of both casual-dining chains and fine dining restaurants. The combined squeeze from rising business rates, food inflation, growing minimum wage costs and the slow down in consumer spending are all playing a part. What are the key trends for the rest of 2018? What can restaurant owners and chefs not afford to ignore if they want to stay ahead of the pack?
We take a look at what trends are emerging in how British consumers shop and eat. Are our habits changing in response to growing awareness of diet-related health? How will Brexit affect our shopping baskets? And how is social media changing our relationship with food?
You can no longer ignore social media. For small businesses or your personal brand it's a high impact and low cost way to raise your profile. It's an opportunity to reach new audiences - customers, journalists and influencers. But it can be overwhelming and where do you start? Here are my top tips for getting started on social media:
PR is a powerful and effective way to raise awareness, to build loyalty and drive sales. But with so many brands fighting for so few column inches, how do you make sure your story makes it to the top of the page. Here are 10 Tips for developing a successful PR campaign, whether you are running it yourself or working with a PR agency.
Almost half of UK consumers shop online for groceries now with younger shoppers more likely to choose online over in-store.
For food and drink brands it is crucial to understand how consumers are using online anytime and any place to buy their groceries, and to ensure that their products are front of mind and interest is converted into sales.
Today's consumers are constantly connected. The mass adoption of smartphones, tablets and social media result in an always switched-on culture. Food websites have overtaken cookery books as a source of inspiration and we cook along to videos.
What does this mean for food brands?