Context and first-hand knowledge is critical when creating strategies for business around food and drinks. We know the food trends that are working right now in New York, LA, Copenhagen, London, Lisbon, Paris and Sydney. We know where to eat in Tokyo, Mexico City or Beirut. Eating in dozens of the Michelin 1, 2 and 3-stars all over the world every year as well as in countless neighbourhood restaurants, new businesses and old hands gives us a sweep of context we can apply to any food-centred hospitality proposition.
As happy in one of our favourite restaurants with its plastic chairs and no website as we are having the crumbs swept from the linen tablecloth between courses, we’re just hungry to know as much as we can, and our experience means we can help our clients stay informed.
Obviously this helps our PR clients – whether they have Michelin stars or simply serve proper fish and chips – keep an edge on their competition. Separate from the PR services of Host & Co., over the last decade we have organically developed a standalone consultancy arm. We only take on a handful of projects a year. This limited and exclusive service helps existing and new food and drink propositions ensure that they are ahead of existing trends and find that sweet spot between being busy and newsworthy.