Restaurants to Writers: Shut Up and Eat!
“First of all, this isn’t [your choice of affluent trendsetting restaurant location here]. My customers don’t care what some paid food writer thinks. Apps and the internet have made everyone a food authority or a restaurant critic these days. One bad Yelp review or health inspection score can take me down, so why bust my butt for good publicity?”
“Food writers don’t know what they’re talking about. How can they possibly understand what it takes just to keep the doors open? They never ask me for an interview. The media is biased, run by rich people, and covers their friends and whoever will give them a free meal.”
“Hydroponic lettuce? Housemade cheese? Gimme a break! Real people don’t want that and I can’t afford it. If I make good food and sell it at the right price, the word will get out. My customers don’t want my food to change. Why would I make an effort to stay on top of all the crazy trends?”
Admit it: As a restaurant person, you’ve let one or more of these negative thoughts about journalists cross your mind. Probably also your lips.
Writers to Restaurants: Hush!
We at KaTom work with thousands of foodservice businesses, and we understand where you’re coming from. So you can trust us when we tell you we have met “the enemy” and they are on your side.
Not only that: you need them–every bit as much as they need you, which is a lot, especially if you live outside of [your choice of affluent trendsetting restaurant location here]. Specifically, you need food journalists’ experience, perspective, mad communications skills, and social networks, for reasons that go beyond the walls of your operation and influence the success of everyone in your local hospitality sector.
Enough telling. Meet Mary Constantine and Amy Campbell: two writers with more collective knowledge of their region’s food culture–from agri- to pop-, from seed planting to point-of-sale systems–than your corporate branch, Sysco rep, health inspector, landlord, and brunch expo rolled into one.
As is typical of people who choose this work, they’re in it for love not money. And as uniquely Southern as they may come across, Mary and Amy share a “special sauce” with thought leaders and activists from food communities in all parts of the United States. That special sauce is passion, for good food and better eating where we live.
Mary and Amy will be fixing dinner for a demo at Chef Supplies by KaTom on June 30, 2015. You can join us there if you’re in East Tennessee, follow Mary @skilletsister on Twitter and in the Knoxville News Sentinel and find Amy at the Tennessee Farm Table.
Don’t be shy. Help yourself!