Nutrition & Foodservice Edge Magazine - July/August 2022 - 8
CREATIVE PR STRATEGIES FOR
FOODSERVICE OPERATIONS
If you have a story to share or an exciting new program in
your department, consider writing your own press release.
This can be submitted to members of the media, who may
choose to use it in a story. Be sure to write an attentiongrabbing
headline and include interesting writing with
grammatical accuracy.
There are several online distribution sites where you can
submit the press release. Most are paid services, including
sites like EIN Presswire, PR Fire, and Cision (PR Newswire).
However, most national news
organizations won't pick up press
releases about local foodservice
programs (unless you've got an
absolutely incredible story to tell).
Because of this, you are usually
better off submitting the press
release to local news editors
instead.
Try creating an ongoing list of
local media contacts. This could
be newspaper editors, website
owners who focus on local news,
or area television station contacts.
Sourcing these names and emails
will take a little work, but then
you'll always have them on hand
for your PR needs.
Invite Media to an Event
Is your school hosting special events for National Breakfast
Week? Are you planning a summer picnic for your long-term
care facility? If so, why not invite a local journalist to attend?
Hands-on events are one of the best ways to convey the
difference your organization is making. When media
members see your work in person, they're more likely to be
able to understand and communicate the unique value of
what you do.
Make it as easy as possible for reporters to get a good story.
Provide them a detailed schedule of events ahead of time,
give them access to interviews with any key personnel (for
example, a visiting sports player for a school event), and
ensure they get to experience the meal.
Use Social Media
According to recent statistics, Americans spend an average
of three hours per day on their phone-much of which is
on social media. Use this to your advantage as a foodservice
director.
CREATE AN ONGOING
LIST OF LOCAL MEDIA
CONTACTS.
This could be newspaper
editors, website owners who
focus on local news, or area
television station contacts.
Social media allows you to interact
with the masses, build stronger
relationships with the community,
increase the visibility of your
organization, and share successes-
all for free! This is a great way to
boost your PR efforts.
When using social media for your
foodservice organization, be sure to:
* Regularly post interesting and
engaging content.
* Share updates about upcoming
events, new community
partnerships, or heartwarming
stories.
* Share helpful non-newsworthy information (for example,
this month's menu).
* Use high-quality photos and videos (and be sure you have
permission to use these if minors are in the photos).
* Respond to comments, questions, and criticisms promptly
and professionally.
* Tag partnering profiles in posts featuring collaborative
projects.
You can also use social media to interact with reporters
or connect with them directly. For example, if you see a
reporter tweeting about school lunches, use that as an
SUBMIT YOUR PHOTOS FOR ANFP ' S INSTAGRAM
Share recipe photos, staff celebration pics, and more! Send them to marketing@ANFPonline.org along with your
Instagram username so we can tag you!
@anfponline
8 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2022
Nutrition & Foodservice Edge Magazine - July/August 2022
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2022
Top 10 Non-Commercial Dining Spaces
Creative PR Strategies for Foodservice Operations
Highlighting Collaboration Between CDM, CFPPs and Contract Companies
My Recipe for Success
Promoting New FDA Guidance to Reduce Sodium Intake
Sourcing he Right Ingredients for Gluten-Free Menus
Interviewing: Again or Still?
How to Recruit and Retain Employees
Network, Educate and Elevate to Achieve Career Success
Legislative Update
Foundation Focus
Thank You Corporate Partners
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover1
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover2
Nutrition & Foodservice Edge Magazine - July/August 2022 - 1
Nutrition & Foodservice Edge Magazine - July/August 2022 - 2
Nutrition & Foodservice Edge Magazine - July/August 2022 - 3
Nutrition & Foodservice Edge Magazine - July/August 2022 - 4
Nutrition & Foodservice Edge Magazine - July/August 2022 - Top 10 Non-Commercial Dining Spaces
Nutrition & Foodservice Edge Magazine - July/August 2022 - Creative PR Strategies for Foodservice Operations
Nutrition & Foodservice Edge Magazine - July/August 2022 - 7
Nutrition & Foodservice Edge Magazine - July/August 2022 - 8
Nutrition & Foodservice Edge Magazine - July/August 2022 - 9
Nutrition & Foodservice Edge Magazine - July/August 2022 - 10
Nutrition & Foodservice Edge Magazine - July/August 2022 - 11
Nutrition & Foodservice Edge Magazine - July/August 2022 - Highlighting Collaboration Between CDM, CFPPs and Contract Companies
Nutrition & Foodservice Edge Magazine - July/August 2022 - 13
Nutrition & Foodservice Edge Magazine - July/August 2022 - 14
Nutrition & Foodservice Edge Magazine - July/August 2022 - 15
Nutrition & Foodservice Edge Magazine - July/August 2022 - 16
Nutrition & Foodservice Edge Magazine - July/August 2022 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - July/August 2022 - Promoting New FDA Guidance to Reduce Sodium Intake
Nutrition & Foodservice Edge Magazine - July/August 2022 - 19
Nutrition & Foodservice Edge Magazine - July/August 2022 - 20
Nutrition & Foodservice Edge Magazine - July/August 2022 - 21
Nutrition & Foodservice Edge Magazine - July/August 2022 - 22
Nutrition & Foodservice Edge Magazine - July/August 2022 - 23
Nutrition & Foodservice Edge Magazine - July/August 2022 - Sourcing he Right Ingredients for Gluten-Free Menus
Nutrition & Foodservice Edge Magazine - July/August 2022 - 25
Nutrition & Foodservice Edge Magazine - July/August 2022 - 26
Nutrition & Foodservice Edge Magazine - July/August 2022 - 27
Nutrition & Foodservice Edge Magazine - July/August 2022 - Interviewing: Again or Still?
Nutrition & Foodservice Edge Magazine - July/August 2022 - 29
Nutrition & Foodservice Edge Magazine - July/August 2022 - 30
Nutrition & Foodservice Edge Magazine - July/August 2022 - 31
Nutrition & Foodservice Edge Magazine - July/August 2022 - 32
Nutrition & Foodservice Edge Magazine - July/August 2022 - How to Recruit and Retain Employees
Nutrition & Foodservice Edge Magazine - July/August 2022 - 34
Nutrition & Foodservice Edge Magazine - July/August 2022 - 35
Nutrition & Foodservice Edge Magazine - July/August 2022 - Network, Educate and Elevate to Achieve Career Success
Nutrition & Foodservice Edge Magazine - July/August 2022 - 37
Nutrition & Foodservice Edge Magazine - July/August 2022 - Legislative Update
Nutrition & Foodservice Edge Magazine - July/August 2022 - 39
Nutrition & Foodservice Edge Magazine - July/August 2022 - Foundation Focus
Nutrition & Foodservice Edge Magazine - July/August 2022 - 41
Nutrition & Foodservice Edge Magazine - July/August 2022 - 42
Nutrition & Foodservice Edge Magazine - July/August 2022 - Thank You Corporate Partners
Nutrition & Foodservice Edge Magazine - July/August 2022 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - July/August 2022 - 45
Nutrition & Foodservice Edge Magazine - July/August 2022 - 46
Nutrition & Foodservice Edge Magazine - July/August 2022 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - July/August 2022 - 48
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover3
Nutrition & Foodservice Edge Magazine - July/August 2022 - Cover4
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