Juggling Apples Unicycle EvansHardy+Young

Food PR Other

December 10, 2020

Everyday Agility: A New Imperative for Today’s Food Marketers

What. A. Year. And it’s not over yet. In fact, many of us are in the middle of fine-tuning marketing plans for 2021. But as this year has shown us, plans are really a guide, based on a set of assumptions. (And boy were we knocked on our assumptions this…

Andrea Schepke, PR Director

Reschedule or Rethink crossroads EvansHardyYoung

Experiential & Events Food PR Foodservice

August 13, 2020

The Food Event Dilemma: Should You Reimagine or Reschedule?

Are food industry events an inevitable casualty of 2020? Or is it possible to reimagine them (i.e., take them online) and still meet the needs of both participants and organizers? It’s a tough call, especially in an industry so deeply rooted in relationships, sensory experiences and in-person events facilitating the…

Andrea Schepke, PR Director

Empty Restaurant Covid-19 EvansHardy+Young

Food PR Foodservice Other

April 7, 2020

Foodservice Marketers: 6 Ways to Retool Programs and Support the Industry During COVID-19

Adaptability is essential in food marketing, even under ordinary circumstances. Not surprisingly, today’s profound uncertainty amid the COVID-19 crisis demands a degree of agility that most food marketers have never fully exercised. With immediate and mounting impacts on the foodservice industry, – the least of which may be the cancellation of…

Andrea Schepke, PR Director

Experiential & Events Food PR Foodservice Other

February 27, 2020

Planting the Seed for Strong Marketing Partnerships

As most of us have learned through experience, anything forced is likely to fail. (Think square peg, round hole). Conversely, as I've seen during my PR career, organic connections and partnerships – those that develop authentically, based on shared values or goals – tend to yield optimal results. A case in point…

Andrea Schepke, PR Director

hands holding plate of plant based foods

Consumer Insights & Trends Food PR Foodservice

September 20, 2019

Plant-Based or Not, Here is How to Join the Conversation

In the past year, sales of plant-based foods grew 11 percent, bringing the plant-based market to $4.5 billion, as reported in Forbes, July 22, 2019. What’s more, the number of new U.S. food and drink products mentioning “plant-based” grew 268 percent between 2012 and 2018, according to Mintel. Suffice it…

Andrea Schepke, PR Director

Chef Collaborations Food Marketing EvansHardy+Young

Food PR Foodservice

January 30, 2019

Chef Collaborations for the Win in 2019

While chef competition continues to drive ratings of popular TV shows like Chopped and Top Chef, an altogether different dynamic is trending off-screen: Chef Collaborations. A quick online search of “chef collabs” nets a seemingly endless and intriguing menu of chef and cross-concept pairings. Perhaps the Dog Haus Chef Collaboration…

Andrea Schepke, PR Director

Restaurant Menuing Data Food Marketing Agency EvansHardy+Young

Food PR Foodservice

June 12, 2018

What Happens When You Invest In Menuing Data?

While dishing up honey-inspired global fare for our client at a recent foodservice conference, a fellow sponsor asked me candidly, “how do you measure the success of participating in an event like this?” My immediate thought was while we won’t likely see an uptick in sales on the heels of…

Andrea Schepke, PR Director

Two professional kids yelling with bullhorns at middle kid on light blue background

Food PR Foodservice

December 20, 2017

Ignore the Competition: PR Lessons from Working with Food Commodity Boards

The best way to beat the competition, you ask? Ignore them. It may sound like marketing blasphemy, but this bit of unconventional wisdom comes from nearly three decades of working on behalf of commodity board clients, who are prohibited from disparaging or even comparing themselves with the competition. Disparaging others…

Andrea Schepke, PR Director

National Restaurant Association Marketing Executive Group Presentation from EvansHardy+Young

Food PR Foodservice

June 13, 2017

MEG Food For Thought: Be Flawsome

We count on the National Restaurant Association’s Marketing Executives Group (MEG) to deliver fresh insights each year at its spring conference held in Chicago just prior to the NRA Show. With our client, the National Honey Board (NHB), serving as a repeat sponsor, we have had the opportunity to capture these nuggets…

Andrea Schepke, PR Director

Food PR Foodservice

May 23, 2017

How To Influence Minds and Menus: Honey Creates a Buzz

The EH+Y team continually seeks new ways to increase honey usage among foodservice professionals on behalf of our client, the National Honey Board (NHB). We identified an opportunity for the NHB in the beverage category and delivered a robust, multi-year campaign that expanded honey cocktail menu penetration exponentially in the United…

Andrea Schepke, PR Director