A Sweet Tweet from Austin Tidbits

austintidbits Austin Tidbits

Thanks to @Rachel_Elsberry for the #StyleMasters swag bag goodies! Come snag your swag bag tomorrow at Malverde from 6-8 pm.

Oct 26, 1:43 PM via Echofon

#853: The "Lessons from Restaurants" Issue

According to the National Restaurant Association, there are 960,000 restaurant locations around the country. That's a lot of small businesses, franchisees, and entrepreneurs to learn from. A few ideas to get you started: 1. Take reservations 2. Be available 3. Focus on the atmosphere 4. Check it out: LEGO remakes of classic photos 1. Take reservations Add an element of exclusivity and potentially increase your efficiency by asking customers to make a reservation. Many restaurants do this, but it's always interesting when a fast food brand tries it. That's what Chick-fil-A did for the launch of their new breakfast menu. Through the campaign, they asked fans to take reservations to claim a time to come in and try a complimentary sampling. The result was tons of fans scheduling sessions to taste the new menu -- and dragging friends with them. The lesson: How could you use reservations to boost your product launches, special events, or customer service? Learn more: IBTimes 2. Be available A fundamental way of building a brand is establishing reliability. When customers can rely on you, they trust you. We often think of great customer service brands like Rackspace, Zappos, and Southwest for this. But did you know Waffle House has become legendary for always being open? They're so reliable, FEMA actually uses them as an indicator of how bad a disaster is. If they're closed, they know they've got a lot of work to do. And even when something does force Waffle House to close, they have a mobile command center they bring in to get things up and running as quickly as possible. When things go bad, everyone has learned to rely on Waffle House for a hot meal, coffee, and a sense of "normal." The lesson: If you can earn a sense of reliability among your fans and customers, you can be the first place they turn (and the first they talk about) when they need help. Learn more: The Wall Street Journal 3. Focus on the atmosphere For a restaurant, atmosphere can be everything. We all know that no matter how good the burger is, it can be hard to ignore psychedelic carpeting and questionable cleanliness. Take Boston Market for an example of how some fundamental changes to an atmosphere can make a big difference. Never really known for their ambiance, they recently tested using real plates, more staffers per shift, and even outfitting their cooks in chef whites. The result: Double-digit increases in guest counts and sales. It's been so successful they hope to roll out the overhaul to all their restaurants this year. The lesson: Maybe it's not your product that's holding you back -- maybe it's the delivery. Try a few tests and see what gets your customers excited.

Christine TusaWell-Healed Happy Hour

Thank you everyone for coming to our fantastic event tonight. It was a sassy good time. Congrats to Amy Gayhart for winning "BEST HIGH HEELS". And shockingly, our runner up turned out to be Jenny Bruemmer Sparks. (only because she only owns this one pair)

Special thanks to Rachel Elsberry for putting this event together and Flemings for being the host with the most. Cheers!!

Rachel - Congratulations on making Michael Barnes' list of Austin's 500 movers and shakers, the AMERICAN STATESMAN OUT AND ABOUT 500.  You were included under the STYLE section, and Fleming's was listed along with Pickie Pie in the newspaper.

 

Congratulations to you, and thank you for the exposure.     Darryl, Boyer, James & Erick.

Pickie Pie Makes the List!!

We made the Out and About 500 along with a bunch of great friends!

It’s here! 2011 Out & About 500: Style

By Michael Barnes | Wednesday, September 28, 2011, 04:07 PM

The 2011 Out & About 500 will be rolled out today through Friday, one category at a time. Buy Sunday’s American-Statesman for the complete list of Austin’s most social citizens.
Send updates and nominations for 2012 to mbarnes@statesman.com
STYLE

Style Star: Dean Fredrick Miller. Dean Fredrick Austin, Dress for Success, Yellow Jacket Social Club, HAAM, SIMS Foundation, Austin Music People Linda Asaf. Linda Asaf Design, Downtown Austin Alliance
Connie Bakonyi. Austin Fashion Association
Cheryl Conley Bemis. Fashionably Austin
Ross Bennett. Ross Bennett Collection
Lisa Brooks. Diaz & Brooks
Justin Brown. Wilhelmina Brown
José Buitron and Bill Pitts. Jose Luis Salon
Gail Chovan and Evan Voyles. Blackmail, Neon Jungle
Katie and Matt Culmo. By George
Stephanie Coultress and Todd O’Neill. Estilo, LEAP
Mandy Dugan. CW Star
Rachel Elsberry. Pickie Pie Productions, Fleming’s Prime Steakhouse & Wine Bar
Brianna Fleet. Butterfly Entertainment
Elizabeth Gibson. Eliza Page
My-Cherie and Anthony Haley. Shimmer & Bliss Accessories, Webber Productions, HRWK Public Affairs Consulting, Seton Forum, Austin Black Lawyers Association
Chad Harlan. Chad Harlan Photography, La Pistola Photography
Ricky Hodge. Ricky Hodge Salon
Patty Hoffpauir. School of Human Ecology, The Garden Room
Ron King. Ron King Salon, L’Oréal Professionnel USA
Jane Vanisko McCan. ShopShiki.com
Deborah Main. Deborah Main Designs
Joel Mozersky and Ted Allen. One Eleven Design, Avenue Five Institute, El Arbol, Uchiko
Nancy Nichols. Nieman Marcus
Rochelle Rae. Rae Cosmetics
Christian Ramirez. Last Call, Univision
Allen Ruiz. Jackson Ruiz Salon
Fern and Jerre Santini. Abode, Four Seasons Residences
Kendra Scott and Albert Koehler. Kendra Scott Design, LifeWorks, Dell Children’s Medical Center
Kimberly and Marcus Strenk. Kimberly Strenk Public Relations
Tracy Tenpenny and David Clark. Tracy Tenpenny Design
Sue Webber. Webber Productions

Fire

Our hearts go out to those impacted by the vicious brush fires that have claimed about 500 homes in Central Texas this holiday weekend.  This is a photo of the Austin skyline.

Austin Fashion Association-Back to School on KVUE

The Austin Fashion Association's Connie Bakonyi and her daughter Lindsey featured on KVUE for Back-to-School on a budget, a segment secured by Pickie Pie.  Click here to watch.

Betsey, Brunch and Creme' Brulee'!

Pickie Pie Productions is producing and promoting a Fashion Brunch along with our client Fleming's at their Domain location.  The event features various retailers in the Domain which we've secured and benefits Dress for Success.
In addition, we've secured spots and mentions in various media outlets including a segment on KEYE's We are Austin Live featuring Chef Boyer Derise making creme' brulee' and three adorable models from Betsey Johnson.  Click here for link.

Let's Do Lunch-Back to School on KEYE

Capitalizing on the time of year, we booked our client Kathryn Dagar-Albarado of Dagar's Catering on KEYE for some healthy and fun back-to-school lunch tips.  Click here to watch.

A Toast from a Social Columnist

Michael Barnes is the Austin American-Statesman's social columnist. He lives in South Austin with his partner, Kip, two dogs and two cats. More on Out & About.

Champagne Dinner at Fleming’s Downtown

By Michael Barnes | Sunday, August 14, 2011, 02:52 PM 

Our table resembled a fractional convocation of the Out & About 500. To my right was Pickie Pie Productions’ Rachel Elsberry. Across the table was Austin Wine Guy Rob Moshein. To his right were power pair Kevin Benz (CultureMap Austin) and Olga Campos (U.S. Money Reserve).

Dave Moore and Kelly Warren
New to me were Jenelle Shriner (KVUE) and James Cooke (operating manager of Fleming’s Steakhouse downtown). Like his cohort at the Domain Fleming’s, the recently profiled Darryl Wittle, Cooke is scrupulously open about his business, which he explained patiently for a social columnist still dizzy from the opening of steakhouse after steakhouse in Austin. (How many is too many?)

Rachel and Ian Hass
This one is pretty settled. Even without a major convention across the street, its 300 seats were occupied on a hot Friday. We dined with almost 50 others in the roomy banquet hall. The occasion: The introduction of Moshein’s four champagne pairings with chef Erick Nixon’s cleverly steak-free meal. The four samples: Heidsieck Brut Champagne NV, Louis Roderer Brut Champagne Premier France NV, Ruinart Bruse Rose NV (the best) and Moet & Chandon Imperial Champagne France.

Rachel Elsberry and Jenelle Shriner
While I learned more about the bubbly and the steakhouse businesses, the people around the table remained my main attraction. Noisy topics: Gov. Rick Perry running for president, Texas A&M University (perhaps) bolting for the Southeastern Conference and the way we news junkies follow the those culturally related stories. The key word here: South, in all its social and historical connotations.

Austin Fashion Association, Elluminize Go Back to School on KEYE

Pickie Pie pitched and facilitated a Back-to-School Teacher Fashion segment on KEYE's We Are Austin 4pm program featuring Elluminize, who did makeup for the models, and Austin Fashion Association, who did styling and secured the models. Click here to see the segment.

Dagar's Catering Offers Tips for a Green Picnic on YNN

Drew Moses, Kathryn Albarado and Rich Segal

http://austin.ynn.com/content/living/going_green/279792/going-green---green-picnics

A Client Says Thank You

Rachel - There was a nice 2 column-inch write-up in the Lifestyle section in the Statesman today regarding the champagne dinner downtown scheduled for Saturday night.  All of us want to thank you for getting Fleming's so much PR recently.  Having tried for years to get us in newsprint, we know how much effort this takes, including locating press targets, writing releases, meeting deadlines and building and maintaining relationships with writers and foodies.   

 

It seems that Fleming's is constantly being mentioned somewhere in the blogosphere, but our growing inclusion in the mainstream press indicates a recognition of our brand's undeniable efficacy and an acceptance of our corporate affiliation for which you should get some credit.  Your professionalism, your perseverance and your hard work is paying huge dividends in positive exposure for us.

 

Thank you again.  Please keep up the good work. 

Darryl Wittle on behalf of the partners, managers and associates of Fleming's Downtown and The Domain.

If You Can’t Stand the Heat, Stay Off the TV Set! From the Kitchen to the Studio-TV Tips for Chefs-Part One

By Rachel Elsberry, Pickie Pie Productions, LLC

The Food Network took what happens in restaurant kitchens and catapulted food, fire and foie gras into America’s living rooms, making celebrities and even rock stars out of chefs and giving some of them justification and permission to have larger-than-life egos.  It’s okay chefs, we still love you. This trend has also given chefs and restaurants everywhere both opportunities and added responsibilities when it comes to promoting their business.  While not every chef will be the next Food Network star, television is now on the menu and chefs everywhere better be prepared to serve it.  Lights!  Camera! Cook! From what to wear to what to prepare, here are some television tips for chefs.

PREPARATIONS:

1-What to Wear: Most chef coats are either black or white.  It just so happens that those are the two WORST colors to wear on television.  White blasts out the screen, the camera and throws too much light on your face while black does the opposite. It sucks the color out and leaves your face looking dull.  If possible, get a chef coat just for television that’s khaki, chambray or any color other than black or white.  Colored coats add color and warmth to your face and don’t distract the way white coats do.  Keep your colored coat pressed and ready for when a television station calls.

  

2-What to Prepare:  Let’s face it.  You’re a chef.  You have mad culinary skills and you want to show them off!  Television is a great place to do it but it won’t happen with your most-involved recipe.  Because most local television cooking segments are anywhere from a little more than two minutes to a maximum of four or five minutes (a lot of time in the world of TV news but not a lot of time when it comes to a real-world recipe), simple is the name of the game when choosing a recipe to prepare.

A good way to gage your recipe is the number of ingredients. Stick with less than ten. A recipe with fewer ingredients is the way to on-air culinary success. 

Another way to impress the viewer: show them a quick and easy skill they can do at home along with the recipe.  If all else fails, bust out a blow torch.  Fire makes great television!

You should also email a copy of your recipe to the television station several days in advance of your TV appearance so it will be available and ready on the station’s webpage as your segments wraps up.

3-What to Bring:  Along with your ingredients (which should already be measured separately in CLEAR glass bowls) and your recipe, be prepared to bring everything you need to prepare, plate and serve your dish.  Not every television set has a cook top.  Find this out in and advance and be ready to bring your own heat element if your recipe requires it.  Also bring a plated version of the finished product and any props you might have to make the table where you’re preparing the dish look nice and in the style and theme of your restaurant. 

Finally, the most important thing to remember when preparing for a television appearance is the television crew.  You better come prepared to feed them.  It’s the best way to guarantee you’ll be asked back as television stations are the hungriest places on earth.  You don’t have to serve them what you prepared in the television segment.  One chef I’ve worked with made seared tuna on television but brought a giant pot of etouffee and cornbread’ for the crew.  They stood around that pot like savage, ravenous beasts.  It was gone and their bellies were full in about five minutes and you can bet they can’t wait for that chef to come back again.

In Part Two, I’ll tell you everything a chef needs to know when the camera and lights are on in my list of on-air tips for chefs.

Rachel Elsberry has an extensive 20-year background in television as an award-winning producer and journalist.  She has produced television segments featuring several great chefs in Detroit and Austin including Chef Jeff Blank of Hudson’s on the Bend who took her once-unadventurous palate and turned her into a big-time foodie.  Rachel founded Pickie Pie Productions, LLC, a full-service public relations, publicity and television production company, in 2009.  Pickie Pie specializes in lifestyle, food and medical clients.

A Tidbits Tweet

Thanks to the Fabulous @Rachel_Elsberry for being so good to @austintidbits!

austintidbits Austin Tidbits 

3-2-1! You're On! Tips for TV Appearances

Your PR person just called.  She's so awesome, she's landed you an interview or a segment on TV.  What a great get for your business!  Here's a list of things you should know before you go in front of the camera to make the most of your on-air appearance.
• If the interview is at the TV studio, arrive early to take in the scene and familiarize yourself with the distractions such as lighting, cameras and a busy crew.
• Have a cup of water or tea to soothe your throat before the interview.  Avoid carbonation or dairy.
• Expect last minute changes and be prepared to handle them on the spot.  TV almost never goes as planned.
• Always look at the reporter, not the camera during an interview.  Envision that you are having a conversation just with that reporter. Forget the cameras are there.
• Turn your cell phone off.
• If you need notes, put them on a small note card. Don't write out complete sentences on the card, just put bullets points.  You'll talk more conversationally.  If seated, tuck the card under your leg or put it in your seat.  If it's in your hand you may have a tendency to wave the card around and that is distracting to the viewer.
• If seated, position yourself about three-quarters of the way back and lean forward.  Don’t sit back and slouch, it looks uncomfortable.
• Have your hands free for gesturing and your feet on the ground or ankles crossed. This is most comfortable, flattering and the least distracting.
• Avoid crossing your arms.
•If standing, avoid bobbing back and forth.  Firmly plant your legs by standing with your legs slightly apart.  This will keep you from wobbling.

• Use your head, your eyes and your facial expressions to make your words come alive.  So much of communication comes from our body language.  It's okay to gesture.
• Enjoy!  Remember that the reporters are humans too and it is their job to make TV interviews run smoothly.  If you stumble, freeze or falter, a good reporter will take care of you.  Don't get too caught up in mistakes.  Keep going. 
•Keep your answers short and succinct.  Remember, TV interviews go by very fast and at some point the anchor, if you're on set, will have a producer yelling in their ear to wrap up the interview. Don't run at the mouth and force the interviewer to interrupt you to keep the segment on time.   When an interview is taped out in the field, a reporter has more leeway, but keeping your answers short and succinct means you'll sound better and make it easier for the reporter to make you sound your best during the final edit.
 •Don't try to give too much information. Stay on topic. Typically, viewers come away having learned about three points of information.  Just give what's necessary.
•Don't ask the anchor about where to get a copy.  Let your PR person handle that later.
•Smile!!
Remember, an interview is simply a conversation.  Look at it as no different than a discussion over dinner with a new friend about something you're excited about (in this case, your business).

Tweet, Tweet-Good Eats!

From Statesman Food Writer Addie Broyles after we tipped her to this cool webpage from Fleming's:

broylesa Addie Broyles 

Cool idea for restaurants trying to reach out to home cooks: Fleming's wants to help you use up leftover steak:leftoversteakrecipes.com

13 Jul Favorite Undo Retweet Reply

10 Questions

From NSide Austin Magazine:
Here are 10 questions you should ask

When you’re shopping for a car, more than likely, you’re going to ask a lot of questions and work with the salesperson, but also take a look at reviews, talk to your friends and so on.

When it comes time to hire a public relations partner to assist in building your business, the process isn’t much different from car shopping. With a few simple questions, shopping for a PR firm can offer less hassle and pain than buying that new car.

First, you’ll want to do your homework about the type of agency you want to work with to narrow down the pack. Perhaps you’re interested in working with a firm that has multiple offices? Or maybe a smaller firm is more appealing?

If you’re not sure, I encourage you to find a wide range of firms to interview because at the end of the day, it’s all about knowledge and chemistry.

Not sure where to start? Ask your network for referrals. Reach out to the local chapter of the Public Relations Society of America (PRSA). Do an Internet search for keywords related to your industry and PR (“Chicago PR food CPG,” for example).

Once you have narrowed down your list (I recommend three to five firms), it’s time to interview them. Much like a prospective employee interview, you want to do your homework and ask spot-on questions. Here are some suggestions:

1. “Does your firm specialize in any particular areas or industries?”

PR firms typically have expertise in several different areas. Examples include health care, hi-tech, crisis communications, consumer packaged goods and social media. While a specialist isn’t necessarily a must, I recommend finding a firm (or team members) with relevant experience in your industry or field. It makes the learning curve smaller and the work more efficient.

2. “Who will be working on my account?”

Many times, the team that pitches for your business is not the team you’ll be working with day-to-day. It’s important to talk with your day-to-day contacts in advance of inking a contract with the firm to ensure there is chemistry, as well as a thorough understanding of both your business and your goals.

3. “What are your firm’s past successes?”

Most PR firms can write and pitch … but how do they go about the process? In today’s day and age, a PR firm should NOT be mass distributing news. Pitches should be personalized to the reporter’s writing style and needs. What are some of their best case studies? And do they have case studies in your industry?

4. “How often will we communicate?”

Many times, a PR team will get lost in the work and won’t update you on a regular basis. At times, you won’t hear a peep until the invoice comes through. Find out from the firm how they plan to keep you updated on account progress. It’s not unreasonable to expect to hear from your firm at least once a week in addition to that monthly invoice.

5. “What is included in a typical contract?”

Many firms require a contract (we certainly do), but it is important to review the contract with your own legal team to make sure all parties agree to the terms. Are you locked into a contract? Always have an exit strategy. Be aware of how the firm will be compensated, and make sure you have the last word on any out-of-pocket dollars spent by the firm.

6. “How much do I need to spend to achieve my goals?”

In PR, the number of hours we have to work with usually correlates with the goals we’re able to reach. I recommend a retainer agreement to my clients (a specific number of hours used each month) in order to manage expectations and budgets.

7. “What will I get in return for my investment?”

No reputable PR firm will guarantee results. That just doesn’t happen. Unfortunately, there are no guarantees in PR. But you can ask to see placement reports for other clients to get a feel for the firm’s track record, and you can set goals for types of placements, number of placements, etc. If you’re doing that weekly check-in with your firm that I mentioned earlier, you’ll have your fingers on the pulse of what’s happening.

8. “Who else is on the client roster?”

Take a look at the other companies that work with this firm. Are they reputable? Talk with those companies about their experiences with the firm, and ask them some of the questions on this list. Talk with them about how their account is managed, and ask if they feel like they’re getting a good return on their investment.

9. “Who are your references?”

It is important not only to talk with a client or two, but also to try to talk with a few media contacts they’ve worked with, as well. Since this firm will be representing your company, you want to make sure it has a good reputation with journalists. Look at employees, too. If there is a high turnover at the firm, chances are your account will get passed from person to person with no consistency and a high learning curve.

10. “Who are some of your past clients?”

Find out with whom the firm has worked in the past and why they’re no longer working together. Firms and clients change hands quite often, so don’t consider that a red flag. However, the story behind the departure may bring light to potential issues.

The bottom line is: When searching for a PR partner, make sure that firm is the right fit for your team, your business and your goals. By doing a little homework upfront, you’ll be able to find a perfect partner that can not only service your account, but also help you build awareness through media outreach, social media, event planning, etc.

Jenna Oltersdorf is a principal with Snackbox. Before the age of 30, she launched Snackbox with her husband, Eric. Together, they run a firm that spans multiple states and specializes in food, consumer packaged goods, travel and tourism. To learn more, visit www.snackbox.us or join the conversation on Twitter (@JennaSnacks).

Social Media Mentions

From Culture Map Marketing Director Veronica Castelo:

Veronica Castelo

Shame on me for taking so long to thank Rachel Elsberry of Pickie Pie for such a thoughtful gift celebratingCultureMap Austin's launch! THANK YOU!!!!! Flemings here I come!!!

15 minutes ago ·  ·  · Remove Tag

• • 

    Rachel Elsberry Ah, girl. I only dropped it on Friday. I say you're pretty quick! Congrats! Hope you enjoy the ride!

    14 minutes ago · 
  • 

    Veronica Castelo Wow! Friday seems like forever ago!

    6 minutes ago · 
  • 

    Rachel Elsberry Chef Erick Nixon made those truffles especially for you.

    2 seconds ago · 
• 

From KVUE's Executive Producer Jenelle Shriner:

Jenelle A. Shriner

Thank you so much for the awesome interview and the pizza! So much fun today. You rock!

6 hours ago via iPhone ·  ·  · See Friendship

• 
  

  Annette Smith likes this.
• • 
    

    Rachel Elsberry Thanks for having us! It was funny to watch all the KVUE fellas suddenly become 12-year-old Star Wars geeks for Allie! haha!
    

    6 hours ago · 
  • 
    

    Jenelle A. Shriner Ha! I know right? I think you made their day. And I thought Cody was going to cry when you had to take the wig back!
    

    6 hours ago · 
  • 
    

    Rachel Elsberry LOL. I know. I posted photos. You'll have to tag him.
    

    6 hours ago ·