Case Study: Bellagio Restaurant
HURTIGRUTEN HOME INSTEAD SENIOR CARE ALOHA HOLIDAYS JJ YOUNG & SONS
COOKS ACADEMY ADVANCED RADIOLOGY CENTRE BERMUDA TOURISM BELLAGIO RESTAURANT
Testimonial:
"Caroline devised a programme designed to reach our objectives within our budget with a view to getting local coverage and national reviews for the restaurant. She explained to us exactly what she was going to do on our behalf, how much it would cost, and gave us realistic expectations as to the coverage that might be achieved.
"The campaign was a great success and we were delighted with the coverage in national newspapers and consumer magazines. Project PR even secured a 10 minute interview on national radio for us. Thanks to Project PR, Bellagio has been visited by several of the leading restaurant reviewers in Ireland and have received positive reviews in the national press. We understand we have also been recommended for inclusion in the next Bridgestone Good Food Guide." Fabio Cirello, Owner/Manager, Bellagio Restaurant, Terenure, Dublin
The Challenge
Increase the profile of - and bookings for - this local restaurant in Terenure, Co Dublin, which prides itself of the authenticity and quality of its Italian ingredients and dishes. Ensure it was 'on the radar' for the influencial restaurant reviewers in the national press.
The Results
Project PR met with Bellagio's owners and reviewed possible activities, which resulted in the restaurant deciding to host Ireland's first month-long Black Truffle Festival during October 2009. Harry Weir (www.harryweir.com) was commissioned to take a series of photographs of personnel, signature dishes and the interior of the recently refurbished restaurant to be used on their website, in print materials and in public relations support.
Project PR notified the leading Irish food writers of the launch event and obtained coverage in the October issues of several food-related magazines. A longer news release, including details of the special Black Truffle dishes on offer during the promotion, as well as Bellagio's head chef's favourite truffle recipe, was issued to all food writers in the national and local media (print, online, Twitter, etc). This obtained excellent coverage, including national newspapers, Food & Wine magazine, Greatfood.ie plus a 15+ minute interview on radio. This publicity resulted in the special 5-course Black Truffle launch dinner being a complete sell-out. Demand for tickets was so high a second special dinner was held later in the month.
The launch reception and dinner was attended by a number of leading restaurant reviewers and within one month of the launch positive reviews had appeared in Sunday Independent, LucindaO'Sullivan.com, Evening Herald and Sunday Tribune.