What with COVID, calamitous weather and the human divide between us nationwide, nature appears to be running amok and making a direct hit on safety and health. Ultimately, studies are showing, it has manifested in a lessening of trust in each other, in our institutions, and in our way of life, long taken for granted. For food industry business — as producers, retailers and responsible employers — the impact of the last year will reverberate for decades. As communicators, however, this is not a doomsday scenario. I am sure my more seasoned colleagues will agree, we’ve seen historic marketplace and cultural meteors before.

Food businesses and executives who make smart, credible and genuine moves, now, will lead their category. It’s going to require, though, a doubling down on consumer trust and embracing change. The question of who and what do you trust must be answered, and we are all responsible for demonstrating the answers with well-considered decisions and activities. I believe that means our public relations must be centered, discerning and authentic.

What has changed across the board? The speed by which critical information (and misinformation) is shared and the crucial nature of getting it right, especially when it comes to human health and safety.

So, how best to build trust and meet consumer, customer and employee expectations? If we get it right, shareholder expectations will be met accordingly.

Our experience in helping clients successfully communicate consumer messages tells us to focus on building trust from the inside out. Take a brutally honest look at your corporate reputation and brand, how consumers and your own people view your organization. It can’t be just about food or business as usual. The old saw, “doing well by doing good” is especially relevant today.

Here are some pathways our own food and beverage clients are taking:

Increase Employee Communications

Out of sheer necessity, communicate often and visibly through these COVID times. Our daily business lives have been upset – to remote or not to remote, to renew the lease on our office space or find a less sizeable option. Many companies and employees are at loose ends to find their way and some regularity in daily work life. Provide brief, regular, fact-based updates to your website, your employees and your customers. Demonstrate your partnership with regulatory and public health entities. Especially during these times, it is these public guardians that consumers will trust most (over the word of for-profit companies). Communicate with a tone of concern for your audience’s health and welfare. Tone is often more important than content; optimism and encouragement never hurts.

Connect With Your Community

Remember your local communities where many of your employees and their families live and where you often have an outsized shadow. Your town’s tax base is often, in large part, dependent on your decisions. Local businesses and civic organizations will appreciate your support and patronage wherever you can provide it. Are you able to go the extra mile by working with a local medical partner to provide your workforce with vaccines? Are you able to contribute with scholarships, sponsorships, speaking/virtual presentation opportunities with the local community college? Can you organize team volunteers to contribute to local projects and/or disaster areas? Donations of much-needed supplies?

Gut Check Your Reputation

Re-vitalize your assets and allies, especially your employees. Take an honest audit of commentary on social media, internal chat channels and employee forums. Is your tried and true approach still working? Are employee concerns going unaddressed, purposely or from lack of resources? How can you really improve, and soon? Set aggressive timelines and take action where you can. Have you recognized those employees who went the distance for the company over the past year? Are there new employee voices emerging as leaders that may help the organization evolve? 

How Credible Is Your Position or Message?

Are there local or industry experts that would be valuable to enlist for expert counsel and for referral sources when the media calls? Have you conducted studies and surveys that could be of interest to others? Are there forecasts or other research — trade or medical — that you have used to help guide your initiatives? Leverage them and keep eyes open for new partners who can support you and add credibility to your brand promise and values.

Update Your Game Plan

Do not wait until there is some semblance of “normal” to evaluate your communications strategy. Even though we are far from the “end” of this challenging period, all of us have seen organizational changes, personnel shifts, and the re-ordering of priorities. Take a fresh look at your scenario plans and crisis preparation. Does your approach incorporate the new resources your team has leaned on in urgent situations over the past year? Lessons learned? Review your most reliable and/or updated tools for pushing out content and measuring impact.  Revisit new threats to your business. Take an audit of competitors in the news. Think about what developing trends, threats to your business and community, potential disasters and hazards, and competitive concerns that could have a pernicious effect. Then, act. Develop a position for these issues and scenarios, no matter how brief, that can be updated and customized when needed (response speed in hairy situations is so critical). Determine which events or developments might trigger your need to address the situation. Messaging? Medium? Spokesperson? Use this time to regroup wisely and retire outdated practices. It all adds up to help bulwark brand trust.

Social Distance isn’t for Social Media

Now is the time to lean into social media to connect with your audience where they are choosing to spend time. Keep up with potentially new audiences, look for ways to genuinely connect with your followers and build loyalty through content that matters to them. This is not the time to overproduce or overspend; there’s no need to be perfect or slick. It is about telling your story authentically and contributing to the real-life conversations and experiences that are helping us all get through these times, together. And, remember, you are talking to the end customer. There’s power in that.

Be Willing to Change

Innovation is what fuels our industry and our personal growth. The changes in our professional world – one charged with contributing to a safer milieu, preserving precious resources, evolving healthcare and society itself – will continue, as will the changes in our daily lives. A trust mindset for business and for ourselves will help evolve how we communicate, how we connect, how we function, and how we support a constantly shifting consumer marketplace and food supply. Be open to change. Communicate trustworthiness and the promise reflected by your brand. 

Michael Fineman is President of Fineman PR.

The post Cultivating a Trust Mindset for Brand Stability and Growth appeared first on Fineman PR.

When I started my public relations agency in the late eighties, I was determined to further define Public Relations and make it a more powerful and recognized tool in the marketing mix. There was no such thing as social media; fax machines and networked computers were what we thought of as high tech, and we used actual tablets and notebooks made of paper for notes. To say the least, we were less automated by today’s standards but still “smart,” just without smart devices.

For me, back then, defining PR for a wildly competitive marketplace meant developing a dynamic publicity machine, based on memorable, entertaining, and, perhaps, provocative story lines that showcased the values of my clients’ brands. As a brand marketing tool, my public relations methodology was, at its core, trust-building communications for the brand promise. It was to be ethical, attention-getting and crisp. At the same time, I knew there was so much more to public relations than just publicity. As we became more and more successful, clients began giving us more than one-dimensional work.

I fulfilled my vision with message-driven, national news for my clients, and so was born “Brand PR.” I coined that term to show that public relations could make a brand promise so viscerally meaningful – in language, stories, experiences and messages – that other factors (price, for example) lose relevance. In the decades to come, Fineman PR also earned national recognition for its 17-year running of the widely published “Top Ten PR Blunders of the Year” to comically demonstrate the public relations impact of an organization’s every word and action. We also developed the PANTCHEK crisis principals (don’t get caught with your pants down in a watershed moment).

Twenty years in, a new age was upon us, an age of videos, social media, clever digital graphics, significantly shorter attention spans and an exponential surge of online media outlets, citizen journalists and web-based forums.  We upped our game to build that side of the business as client needs and demands continued to evolve.

Over the years, the caliber of Fineman PR’s clients and our results on their behalf have been the source of tremendous pride that continues to this day. From representing the two distinguished Napa Valley wineries that, 20 years previously, put California’s wine industry on the map (beating their French competitors in the 1976 Paris Blind Tasting), to creating memorable Brand PR programs for countless consumer packaged goods and natural foods brands; to coordinating major client events all the way to the White House; and supporting crisis clients around the clock in their most dire moments to do the right thing by their customers, employees and communities. We handled a few colorful and sometimes bizarre high-profile issues that most people wouldn’t believe unless you were in the room with us. At the core, we are known for bringing discretion and fresh thinking to each unique public relations challenge. As anyone who has worked with me will tell you, at Fineman PR, “spin” is a forbidden four-letter word.

Last year, I met David Anderson, co-founder and co-CEO of a highly competent and visionary digital agency based in Phoenix: Off Madison Ave. Besides being like-minded about our areas of expertise and our mutually dry senses of humor, and with David’s agency based on the solid principles of behavior design and digital communications, Off Madison Ave specialized in areas that we sought growth. In turn, David and his founding partner Roger Hurni valued our substantive approach to public relations, our reputation for quality work, our crisis communications expertise, and our 30-year track record. We knew fairly quickly there was a match, the kismet I mentioned in my opening paragraph.

Off Madison Ave’s acquisition of Fineman PR became official November 1^st. Even amid the challenges and changes of 2020, our teams have melded (via Zoom) with high energy, creative sparks and excellent rapport. The two teams are surprisingly similar in temperament, complementary in our skills and strengths, and each appreciative of the capabilities we all bring to the party. I look forward to the next chapter of smart, creative growth and continued excellence. Many thanks to David, Off Madison Ave co-founder Roger Hurni and to my own team as we embark on this new adventure. I am, as always, grateful to my many friends in the business and valued clients who have been part of our journey and look forward to reconnecting as a member of the Off Madison Ave team.

The post It Happened in 2020, and it was Good appeared first on Fineman PR.

SIRACHA2GO

Beyonce and Hillary Clinton aren’t the only people who carry hot sauce in their bags (swag). The mini, refillable and portable container for siracha hot sauce is carried at Urban Outfitters, Bed Bath & Beyond, Amazon and on the belt loops of San Franciscans.

STREET FOOD

The popularity (and convenience) of street food has inspired gourmet chef interpretations that now range from dim sum, Vietnamese fusion, carnival fare and shawarma. San Francisco has weekly food truck gatherings, like Off-the-Grid, that attract hundreds of visitors to the variety of foods offered, as well as the fast-casual nature in which they are served.

INSTAGRAM-WORTHY DISHES

Foodies snapping shots of their “Instagram-worthy” dishes didn’t start in 2018, but restaurants creating menu items based on visual creativity and desire for social media attention is a recent phenomenon. In fact, Starbuck’s created a unicorn drink specifically for social media fanfare.

Creating visual experiences for the purpose of capturing free social media attention and buzz is all the rage with SF restaurants and food purveyors (see the Museum of Ice Cream) – especially when they emphasize color.

GUT-HEALTHY FARE

With diet trends emphasizing healthy-eating, it’s not surprising that gut-healthy foods have made their home in the SF food scene. Recipes that incorporate kimchi, apple cider vinegar, tempeh and miso are seeing a considerable spike in popularity at local restaurants.

Local Picks: bone broth from Belcampo Meat Company and the tempeh chorizo bowl from Gracias Madre.

ANCIENT GRAINS

Apparently, Quinoa is no longer the “it girl” of the grain world. SF-based chefs have been exploring a variety of old-world grains to spice up their menus. From farro to kamut, spelt to bulgur, chef-enthusiasts are reinventing ways to incorporate these healthy ingredients.

Local Pick: the lunchtime ancient grain bowl from Eatsa. Short on time? You can place your order from your phone and pick it up from a local kiosk.

GHEE 

Gone are the days where diet-goers and health-fanatics fear fat. Fat is back in a big way and ghee is the staple cooking oil for a new generation of San Franciscans. Ghee is similar to clarified butter, but is simmered longer for enhanced flavor, has a higher smoke point and lacks casein. It’s also loaded with nutrients, including CLA, vitamin E and butyric acid.

Local Picks: Lotus SF Indian cuisine uses organic ghee in their cooking and Rainbow Grocery cooperative has a plethora of ghee options to take home.

AIR FRYING

Using up to 75% less fat than a standard fryer, the air fryer made waves with food-fanatics and health-conscious residents alike by allowing people to enjoy fried foods in a healthier way. Local die-hard fans recommend buying your own and experimenting, while the cooking-challenged head to San Tung’s for their famous dry-fried chicken wings.

HOUSE-MADE CONDIMENTS

Unique, house-made condiments are popping up in SF restaurants as a way to add authentic flare and variety, while avoiding unwanted ingredients and sugars included in traditional bottled condiments.

Local Picks: Hot Sauce and Panko for out-of-this-world spice and 4505 Meats for special BBQ sauce and non-traditional condiments.

KETO DIET

Knocking the Paleo Diet out of first place – with similar restrictions – the Keto Diet has influenced San Francisco’s food scene more than any other diet trend within the last few years. The Keto Diet’s high-protein, high-fat, low-carb way of eating has people searching for local lunch hotspots for a quick, satisfying fix.

Local Picks: RT Rotisserie for simple and savory chicken with a side of cauliflower or MEALPRO for customized home-delivery meals.

CAULIFLOWER-CARB SUBSTITUTES

Dubbed the new “kale replacement,” the versatility of cauliflower makes it an easy carb stand-in. From riced to oven-baked, spiced to creamed, there are a number of options for picky eaters to choose from, including pizza crusts and gnocchi. Variations have sprouted up in restaurants and supermarkets all over the Bay Area.

Local Picks: Locals shop Trader Joe’s for their riced cauliflower or Pizzeria Delfina for their spicy cauliflower dish.

POP-UPS

Limited edition restaurants, temporary locations, limited menus and intimate experiences with top chefs have taken over the SF food scene. Whether eating a meal completely in the dark, a supper club in a secret location or a dinner made entirely of food waste (yes, you read that right), pop-ups are still going strong- and are more creative than ever.

Local Picks: Ultra fancy Sorrel or Friends with Benedicts for a lazy Sunday brunch.

CANNED WINE

Following its cousin – the craft beer – canned wines are all the rage with San Francisco millennials. They’re convenient, easily transportable and taste just as good as the bottled variety (so they claim). Wine brands have embraced the fun by creating playful labelling for these picnic-friendly beverages.

Local Picks: Wine Society and Coppola brands rank high with San Francisco weekenders.

Have a local food tip of your own? Share your thoughts in the comments below.

The post San Francisco Local Food Trends From 2018 appeared first on Fineman PR.

San Francisco is one of the toughest markets for restaurants to survive in, with sky-high rents and hundreds of options for hungry diners. A wise Uber driver once said, “even if every single resident of San Francisco were dining out at one of the city’s restaurants at the same time, there would still be seats left over.” True or not, it’s clear that the restaurant business is as competitive as ever, and to make it, you must be good.

Having collectively lived in the Bay Area for decades, we’ve eaten our way through San Francisco and are showcasing our list of classic favorites, and trendy hotspots. Without further ado, we present you with a list of our favorite go-to spots by neighborhood. We hope you’ll find it helpful when locating your next happy hour spot, date-night dinner or weekend brunch getaway.

NORTH BEACH

Mama’s

Oh Mama. A local breakfast favorite since the 1960’s, Mama’s serves hearty portions of the best breakfast bites in the city- including dungeness crab benedicts, Swedish cinnamon French toast and the ultimate bloody mary. Local tip: arrive before opening to avoid the long lines.

Fior d’Italia

Dubbed America’s oldest Italian Restaurant (yes, over 132 years old and counting), Fior has survived every natural disaster in San Francisco history, including the great earthquake and fires of 1906. The establishment holds true to their tradition by providing impeccable old-world service and charm. You can’t go wrong with the tagliatelle alla bolognese, ossobuco con polenta or the risotto.

Courtesy of grownuptravelguide.com

Original Joe’s

Established in 1937 by a Croatian immigrant in search of the American Dream, Original Joe’s is a San Francisco classic, serving delicious Italian-American comfort food in spacious red leather booths. Known as “OJ’s” by locals, Original Joe’s was the first “Joe’s Concept” open exhibition kitchen that has grown in popularity over the decades. Make sure to ask for a side of house-made ravioli to complement your entree.

Piccolo Forno

A simplistic and modern layout, this no-frills restaurant allows you to BYOB with no corkage fee and has extremely affordable authentic Italian cuisine. Perfect for a friend’s night out on a budget.

 Courtesy of Piccolo Forno

Il Casaro

A bite of Il Casaro’s pizza brings us back to Italy. This is a must-try for North Beach pizza spots, along with more famed Tony’s Pizza Napoletana.

SOMA / DOGPATCH

Bellota

Located in the base of Airbnb’s hip headquarters, this restaurant shines with their selection of paellas. It takes 30 minutes to prepare, so we recommend pulling up a seat at the bar and ordering some tapas and a pitcher of sangria while you wait. They often have live music, and you’ll be sure to enjoy the lively artwork splashed across their walls.

ROOH

A modern restaurant in a vibrant space, ROOH’s dishes and cocktails will tickle your taste buds with dimensional flavors. It is located across the street from intimate Jax Wine Bar, in case you want to grab a glass of vino on your way.

Courtesy of Eater

Deli Board

This little sandwich shop has a menu full of food coma-worthy options. Bring your appetite and your stretchy pants.

WESTERN ADDITION

Ijji Sushi

If you’re ready to break the bank for a special occasion, this should be on your list. Make a reservation in advance to sit at their small chef’s table where they will prepare a selection of the freshest daily catch right in front of you. They feature only the highest-quality fish and prepare it in a way that accentuates the natural flavors – from fire torched to savory salt rubs.

4505 Burgers & BBQ

There may be a line, but this drool-worthy BBQ is well-worth the wait. Just don’t go too late, or they might sell out of fan favorites.

Courtesy of 4505 Burgers & BBQ

NOPA

From brunch to late night dinner (they’re one of the few restaurants that serve until midnight), you can’t go wrong here. Belly up to the bar and try a sampling of their menu — from spaghetti to avocado toast, each bite is better than the last.

Che Fico

New to town and featured as Eater’s “Most Exciting New Place to Eat Right Now,” the team from Flour + Water brings Italian-style hospitality to this new Divisadero location. You can’t go wrong with their pasta and pizza.

THE RICHMOND

Hong Kong Lounge II

Described as one of the most authentic dim sum experiences in the city, Hong Kong Lounge II presents a medley of delightful little pockets of flaky pork buns, traditional soup dumplings and gooey egg custard tarts. Double down on this experience with the next day’s leftovers.

Chapeau!

This traditional French bistro boasts incredibly flavorful dishes (try the cassoulet) set in a charming, unpretentious dining room. Tucked away on Clement St., Chapeau! Is an unexpected find in a traditionally Asian-inspired restaurant row. Chef Philippe Gardelle makes regular appearances on the restaurant floor to greet his guests and share his coveted techniques.

Courtesy of Chapeau!

PPQ Dungeness Island

Go for the drunken crab and garlic noodles. Stay for the deep-fried banana with ice cream. PPQ is a local Vietnamese seafood treasure located off-the-grid and away from the regular Fisherman’s Wharf tourist trap crab destinations. Be in the company of fearless friends as you rip apart succulent crabs and leave smelling of eau de garlic.

MARINA

Mamanoko

Though we were sad to see Mamacita go, Mamanoko is a welcome addition to the Marina with delicious pork gyoza, fresh sushi and cookie dough rolls for dessert (which taste as good as they sound).

Ace Wasabi

If you’re looking for a fun vibe and equally great food, look no further. From date night to girls’ night, this rock and roll sushi bar has super tasty bites and delicious house rolls. We recommend the tuna poke tostadas with mango, brussels sprouts and the rocket man roll.

Terzo

Marina dwellers live at this upscale neighborhood staple, which is sister to nearby Rose’s cafe. Their personable and knowledgeable staff can recommend the wines to complement any of their delicious dishes, from burrata to roasted chicken and beyond.

Courtesy of Terzo

Blackwood

This modern Thai destination is owned by the founders of Kitchen Story, Sweet Maple, and other well-known SF mainstays. Sit by the fireplace outside, or order takeout — their Millionaire’s bacon is a MUST try, along with the Tom Khu chicken coconut soup, burger, ahi scoops, and… did we say bacon?  

Maybeck’s

Featuring beef wellington Wednesday’s, fried chicken & champagne Tuesday’s and lobster spaghetti Friday’s, you can comfortably slip into Maybeck’s dimly-lit dining room booth for the week. The freshly-made pasta and chopped salad are a must-try in the Marina. 

Courtesy of SF Chronicle

Zushi Puzzle

Talk about an overlooked destination- Zushi Puzzle serves some of the best Japanese dining in the city. Head to the back of the room and sit at the sushi bar with Chef Roger. He will prepare a special omakase experience ranging anywhere from 9 to 20 handmade courses, and keep you laughing the entire time.

Causwells

Comfy and casual, this restaurant offers several shareable favorites from brunch to dinner. Their burger is always a safe bet.

Courtesy of Causwells

HAYES VALLEY

Rich Table

Every bite eaten here is to be savored. Start with their savory donuts, a fun spin on your typical bread basket. We recommend coming for an intimate, special occasion.

Souvla

For fast-casual Greek, try Souvla’s slow-marinated lamb and chicken over a salad or in a sandwich. Don’t even think about leaving without trying their authentic Greek frozen yogurt with sea salt and olive oil. Once you try it, you will be hooked.

PRESIDIO HEIGHTS

Sorrel

What started as a sold-out pop-up dining experience, Sorrel has new permanent roots on Sacramento St. This Cal-Italian fare will delight the palates of the pickiest eaters. Start with the fried soft-shell crab, then splurge on the roasted duck for two.

Courtesy of Sorrel

Spruce

Named Wine Spectator’s Grand Award winner last year, Michelin star- rated Spruce is a fine dining establishment with a cult following (we’re looking at you former President Barack Obama). Don’t let the Baccarat crystal chandelier fool you into ordering foie gras, this spot has the best basic burger in SF (trust us, we’ve tried them all).

FILLMORE/LOWER PACIFIC HEIGHTS

La Mediterranee

This small neighborhood hideout offers half-off wine bottles on Tuesday nights and $20 per person Mediterranean platters with enough food to supply leftovers for your lunch the next day. Hummus and pomegranate chicken and filo pies… oh my!

Wise Sons

Tasty bagels in San Francisco- need we say more? We recommend trying one of their sandwich creations… and planning to take a nap afterwards.

MISSION

Civic Kitchen

Not a restaurant per se, but this brand-new cooking school will offer you the opportunity to cook everything from savory stews to sweet donuts. Come hungry for a meal and leave with a full belly and newfound cooking skills.

Myriad Gastropub

This is a hidden treasure. Though it might not be the newest, trendiest restaurant in SF, this charming, centrally-located spot features an array of flavorful, globally-inspired delicious dishes from all over- and doesn’t break the bank.

Alba Ray’s

If you like Cajun cookin’, this is the place for you. The playful decor matches the soulful dishes and fun frozen cocktail menu.

Al’s Place

Named Bon Appetit’s Restaurant of the Year, Al’s place is a fiercely creative and inspiring space that showcases dishes with unexpected (and delightful) flavors and textures. Try their family style tasting with wine pairing.

Courtesy of Al’s Place

Flour + Water

Gluten. Carbs. Pasta. Flour + Water provides comfort and substance to a diet-restricted world with their daily homemade pasta creations. You can even indulge in their six-dish pasta tasting menu. Dig in- don’t be shy.

Lolo

Family-owned and operated, Lolo dishes out non-traditional Mexican fare that will feed the masses. Dive into their spicy beef albondigas with a sidekick from the agave bar.

Lolinda

The only thing missing from this Argentinian steakhouse is a gaucho to greet you at the door. Offering a wide range of meats cooked over a wood-fired asador, Lolinda’s flavors will make your taste buds sing. Start with the empanadas and end with the homemade churros with dark chocolate and dulce de leche dipping sauces.

FINANCIAL DISTRICT/EMBARCADERO

Leo’s Oyster Bar

Possibly the most Instagrammed restaurant in SF, this hip post-work hotspot features fresh raw bar selections which pair great with their fun specialty cocktail menu (try the bubble bath).

Gott’s Roadside

If you’re looking for high-quality food – and fast – this is at the top of our list. Their Ferry Building location is one of a handful in the Bay Area and features a large patio with seasonal specials- like street corn or fresh salads with locally-sourced ingredients. Known for their burgers (including the meatless Impossible Burger), their tacos and sandwiches are also satisfying.

Waterbar

With breathtaking views of the Bay Bridge, Waterbar is a classic restaurant with an extensive list of high-quality seafood selections. We especially love the swordfish.

Angler

Believe the hype. Angler has lured the San Francisco food fanatics down to the water’s edge with their open wood fire cooking and lush cocktails. Don’t leave without trying the coveted Monterey abalone. 

Courtesy of Angler

Tadich Grill

Having opened in 1849, Tadich Grill is the oldest continuously running restaurant in California and the first to grill seafood over mesquite charcoal. Open the brass double doors to find white jacket-wearing waiters who don’t suffer fools lightly. Pony up to the long, wooden bar that stretches down the side of the room and order the local pan-fried sand dabs with a glass of California’s finest sauvignon blanc. You may be seated next to a local politician or celebrity.

Courtesy of Tadich Grill

Kokkari Estiatorio

As the Financial District quiets down at night, this Mediterranean staple continues to glow. Nightly specials are just as captivating as their tried and true dishes- like their dolmas and lamb.

E&O Kitchen and Bar  

Having celebrated its 20th year in San Francisco last year, E&O continues to stay fresh with $1 oysters and $1 dumplings deals and cocktails served out of pineapples at happy hour.

R&G Lounge

Step off Kearny St. an into an upscale Chinatown Cantonese paradise filled with unique, mouth-watering entrees. Try the famous salt & pepper crab, turnip & beef brisket clay pot and the sautéed eggplant.

POLK GULCH

Cocotte

This small French restaurant is as charming as it is delicious. Come on a warm night and they will leave the doors open al fresco style as if you were dining abroad. Dishes are authentic and flavorful.

Dunya

Perfect for a healthy weeknight post-workout meal, or a Friday night date, this spot features both affordable and yummy Mediterranean dishes. They serve good portions at a great price.

Liholiho Yacht Club

Ready to get transported to Hawaii? Start at Louie’s Gen Gen Room for a tropical cocktail downstairs, then migrate upstairs for dinner in an open-kitchen setting. Everything is delectable, but the beef tongue buns and fried rice are a must.

Mezcalito

With a huge library case of spirits behind the bar, this swanky Polk Street destination is known for fresh Mexican dishes and margaritas. Sombrero optional.

Courtesy of Mezcalito

Swan Oyster Depot

This austere countertop lunch spot has been serving the freshest seafood to San Franciscans for over 100 years. Treasured by the late Anthony Bourdain, Swan Oyster Depot is a must-try for mouth-puckering oysters, chowder and crisp Louie salads. This bastion of tradition serves a “secret menu” for regulars.

CASTRO

Finn Town

This playful bar and kitchen is calling your name. Bring your appetite so you can try their creative menu of California-inspired shareable plates and fun cocktails. They’ll most likely be screening one of your favorite movies, and you’ll become best friends with your server.

Starbelly

Take a seat on Starbelly’s sweet back patio and feel your stress melt away with their approachable drink and food menu, which features many dishes you would probably put on a menu if you decided to open a restaurant.

Do you have a staple spot in SF? Share your top picks with us!

The post Our 2019 San Francisco Restaurant Picks appeared first on Fineman PR.

Gruet Sauvage Blanc de Blancs

This bubbly bottle of suds comes from the sandy loam hillsides of southern New Mexico where it is produced via Méthode Champenoise by the famed Gruet family of Champagne Gruet et Fils. Made from 100% Chardonnay, Sauvage is aged en tirage for a minimum of two years with zero-dosage, resulting in a bone-dry sparkler with complex flavors.

Giornata Fiano 2015

An indigenous grape variety from the Campania region of Italy, this domestic Fiano is grown in the calcareous soils of Paso Robles. With only 90 cases produced – this white wine is fermented using only native yeast and expresses the land’s minerality with aromas of stone fruit and wildflowers.

Rootdown 2017 Rosé of Trousseau

This pink gem comes from winemaker Mike Lucia, formerly of Copain Wines, using organically grown grapes from the 1.8-acre St. Amant Vineyard in Lodi. A red grape variety native to the Jura region of France, this Trousseau was hand harvested, tread by foot, and left to soak with its skins for 24 hours before being pressed into a gorgeous rosé.

Trail Marker Wine Co. 2016 Mokelumne Glen Vineyard Zweigelt   

Known for their natural style of winemaking, the husband and wife duo produced this wine using fruit from the beloved Mokelumne Vineyard in Lodi. Austria’s most widespread red grape variety, Zweigelt is a crossing of Blaufränkisch and St. Laurent. This domestic version of Zweigelt beautifully exposes the forest berries and floral characters typical to this variety.

Share your favorite wine in the comments below. 

The post Wine Wednesday 10/10/18 appeared first on Fineman PR.

The Hotlist

• China Live
• SPQR
• La Ciccia
• Mourad
• Delfina
• International Smoke
• Outerlands
• Tartine Manufactory
• State Bird Provisions
• Liholiho Yacht Club
• Leo’s Oyster Bar

 Leo’s Oyster Bar- Courtesy of Krescent Carasso

Money is No Object

• Benu
• Saison
• Atelier Crenn
• Quince
• Campton Place
• Acquerello

Courtesy of Acquerello

Best Views While Having Good Food

• Cliff House
• Waterbar
• Scoma’s Sausalito
• Americano
• Pier 23
• Claremont Hotel
• La Mar Cebicheria
• El Techo de Lolinda
• Greens

Courtesy of Waterbar

Best in the Mission

• True Laurel
• Locanda
• Delfina
• Bar Agricole
• Frances
• Foreign Cinema
• Al’s Place
• Limon
• Commonwealth

Courtesy of Commonwealth

Best in North Beach

• Venticello
• Tosca
• Park Tavern
• The House
• Piccolo Forno

Courtesy of Park Tavern

My Personal Favorites

• Burma Superstar
• International Smoke
• Coqueta
• Kokkari Estiatorio
• The Progress
• Boulevard
• Nopa
• Slanted Door

Courtesy of Kokkari Estiatorio

Best Chinese

• Mister Jiu’s
• Yank Sing
• House of Nanking
• Hakkasan
• R&G Lounge
• Ton Kiang

Courtesy of Hakkasan

Mexican/Latino

• Californios
• Flores
• Padrecito
• Don Pisto’s
• Nopalito
• Limon
• Tacolicious

Courtesy of Californios

Good Value, Good Time, Good Food, Good Bar (Top 10)

• A16
• Park Tavern
• Scala’s
• Wayfare Tavern
• Perbacco/Barbacco
• Delarosa
• Outerlands
• Town Hall
• Tosca
• Belden Alley

Courtesy Wayfare Tavern

Best Wine Country Recommendations

• French Laundry
• Mustard’s
• Bouchon (and bakery next door)
• Morimoto’s
• La Toque
• Solbar
• Redd
• Bistro Don Giovanni
• Ad Hoc
• Bistro Jeanty
• Torc

Courtesy of Bouchon

Best Pizza

• Tommaso’s
• Tony’s Pizza Napoletana
• IL Casaro
• Golden Boy Pizza
• Del Popolo
• Pauline’s

Courtesy of Del Popolo

Worth the Short Trek or Bridge Crossing

• Scoma’s (Sausalito)
• Mountain Home Inn (Mill Valley)
• Chez Panisse (Berkeley)
• Evvia (Palo Alto)
• Everett & Jones BBQ (Oakland)
• Vivace (Belmont)
• Molina (Mill Valley)
• Sushi Ran (Sausalito)
• Terrapin Crossroads (San Rafael)
• La Note (Berkeley)
• Pier 15 (San Rafael)

Scoma’s- Courtesy of Fiveprime

Must Stop Shops

• The Fatted Calf Butchery (Hayes)
• Mario’s Bohemian Cigar Store Cafe (North Beach)
• Lucca Delicatessen (Marina)
• Bi Rite Market (multiple locations)
• Saint Frank Coffee (Russian Hill)
• Ferry Building (Embarcadero)
• Limoncello Delicatessen (Lower Pacific Heights)
• Local Mission Market

Courtesy of Fatted Calf

They Define the City

• Park Tavern
• Swan Oyster Depot
• Slanted Door
• Boulevard
• Zuni
• Elite Café
• Gary Danko
• House of Prime Rib
• Yank Sing
• Hayes Street Grill
• The Ramp
• Mission Rock Resort
• Tadich Grill
• Sam’s Grill & Seafood

 Courtesy of Boulevard

The post Michael Fineman’s 2018 San Francisco Restaurant Picks appeared first on Fineman PR.

In the profile, I outlined what I see are emerging industry trends:

• Multicultural communications, whether it be in languages other than English or in being sensitive to niche cultural norms and expectations, is increasingly important for all industries. Our nation is ever the melting pot; however, these days, large segments of minority populations do not subscribe to immediate and total assimilation, proudly guarding their individual, cultural identities. Organizations hoping to earn the trust of these populations with ever-growing importance must build upon this recognition.
• Communicating with multicultural audiences is not simple, and it is much more than a matter of translation. Various Latino communities, each with their own identity, both share similarities and complex differences. For all of them, there are different levels of acculturation, native ethnicities, lexicons and geographic origins. Essentially, there are millions of youth growing up multilingual and multicultural, and the mainstream marketplace will most effectively reach their minds and hearts with culturally savvy insights and communications.

In regards to opportunities and challenges within my professional service segment:

• The proliferation of openly biased news, the practice of click-bait and the death of fact-checking is a challenge to public relations and the journalism profession. As news outlets continue to struggle for survival, it is unfortunate that outright bias and salacious headlines are becoming common strategies for capturing reader interest. Reporting unsubstantiated stories to get the scoop is common practice even among the old guard news outlets that one would expect to uphold the principle of fair and balanced reporting. But the news isn’t all bad. I see excellent journalism coming out of the new generation of media such as BuzzFeed Big Stories and even neighborhood-focused outlets like Hoodline in San Francisco.
• The growing influence of algorithms in how people discover and access information is both an opportunity and a challenge. Virtually all online/digital/social content is customized to each person based on past behavior (search, purchases, clicks, etc.). This means that there is significantly more competition for people’s time and attention while presenting an opportunity for communicators to be more targeted in their approach. There’s even more impetus now to create integrated campaigns with synergies between paid, earned, owned and shared media.

Our key initiatives to ensure the success of our business:

• Strategic partnerships with digital marketing firms
• Developing multicultural communications services
• Building niche industry strengths
• Risk management partnerships with other category professional service firms
• Ever-increasing sophistication in research and analytics
• Adaptability to industry and client trends while affirming our own core tenets of brand PR and crisis communications

And my career advice to those just entering or interested in entering the public relations profession:

• Be a voracious reader of the news and closely follow contemporary culture.
• Continually work at being a good writer and storyteller; no typos, no grammatical blunders, easy transitions, and no overkill.
• Keep up with the latest tools and trends in today’s communications.
• Find something that differentiates you from everyone else on staff; become the acknowledged go-to on specific issues and/or competencies.
• Go beyond tactics, and think of situations creatively and strategically. Be solutions-focused and avoid naysaying.
• Be a team player; you cannot create ongoing situations that define you as difficult to work with. Show your appreciation for the help you receive.

The post Preparing for the Future of PR appeared first on Fineman PR.

Fineman PR hard at work, Union Square/FiDi San Francisco.

Check out our 2015 State of the Agency Slideshow.

Fineman PR bucks the trend of the agency turnover epidemic with an exceptional employee retention record. The collaborative culture, career development opportunities, continuing education, and work-life balance foster talent and maintain the singular esprit de corps at Fineman PR. Karmina Zafiro, with the agency for 11 years, was promoted to vice president. Lorna Bush, our senior vice president, began her work at Fineman PR 14 years ago. Our awesome anchor, Vice President Heidi White, is now in her 19^th year with the agency. At the end of the year, V.P. Travis Taylor was promoted to Executive V.P. Serene Buckley, now a five year agency veteran, was promoted to Senior Director of Content Strategy and Development. Toby Baird, who heads our wine practice, and Juan Lezama, senior director of our multicultural communications practice (Mosaico), celebrated their six-year anniversaries with the agency. A tremendous source of pride for all of us is that our team is ethnically diverse and includes Asian, Latino and African American professionals, and nearly half of our 17-member staff are bilingual.

We continued efforts to stand out in our own community and gained new clients in non-profit, live event and government categories. We now count as clients San Francisco Marathon, Habitat Horticulture, HealthRight 360, Dale Scott & Company (California’s leading K-14 financial advisor), Progressive Insurance San Francisco Boat Show, San Francisco Police Department, Girl Scouts of Northern California, Central Contra Costa Sanitary District and Mission Neighborhood Health Center.

Event management this year included initiatives at the Foster Farms Bowl at Levi’s Stadium and work for HNTB, the lead designer of Levi’s Stadium related to the venue’s status as host of Super Bowl 50. We continued our work for the San Francisco Marathon which became a sanctioned qualifier race for the 2016 Olympic Team Trials and provided support for the San Francisco Boat Show.

Our wine practice is thriving, now representing Napa-based Quintessa and Renteria Family Wines, and Santa Barbara-based Zaca Mesa. Quintessa, owned by the renowned Huneeus Family, is one of the very best Cabernet Sauvignon producers in California. Zaca Mesa, founded 40-plus years ago by real estate dynamo John Cushman (of Cushman & Wakefield), is the pioneering Syrah producer in a region that now boasts some of the best Syrah wines in the world. We are launching the new, super premium quality Renteria Family Wines for a family who came to California from Mexico and became renowned as among the best vineyard managers in the modern era of Northern California winemaking, with oversight of some of the most highly regarded vineyard estates in Napa and Sonoma.

New work for our multicultural communications team, Mosaico (www.mosaico-pr.com) included assignments for Pro Ecuador (Mosaico’s first international client) and the Mazatlan Forum in Mexico. Early in the year, Mosaico helped a low income housing developer in Southern California fill its new development, leveraging broadcast news opportunities and strategically placed outdoor and broadcast advertising.

On the crisis communications side this year, we worked with clients involved in criminal investigations, changes in ownership, employee misconduct and sexual abuse, false and misleading product allegations, litigation, product recalls and crisis preparedness planning. Many clients on the issues and crisis side sought out our on-camera media training services which have also expanded over the past year. For client Foster Farms, we managed community issues related to the drought and the company’s water conservation initiatives; Avian Influenza threats; and false charges brought by vegan, animal rights activists.

After a challenging food safety crisis, during which we worked resolutely, Foster Farms’ laser focus and singularity of purpose transformed it into a food safety leader. The entire company pulled together with dedication and commitment to resolve the challenge and enhance the systems and processes of every part of its business. That teamwork and vigor is now paying dividends in workforce productivity, new prepared foods and value-add offerings, antibiotic-free and organic products, and wider brand recognition and distribution.

Our initiatives for the company even reached the White House from where recognition came for Foster Farms’ antibiotic stewardship, with feature billing on the White House’s own press materials and with a visit from Agriculture Secretary Vilsack.

We also helped the company make national news for its role in raising “TOTUS” (the National Thanksgiving Turkey) for the White House’s annual Presidential Pardon. We partnered with United Airlines to bring the turkey to Washington D.C via a plane dubbed “Turkey One” and also developed content for the inaugural presidentialturkey.com website and presidential turkey social media handles (including a Spotify playlist). A three-week stream of highly targeted events and engaging content earned more than 2,800 news placements across multiple geographic markets and a trending #TurkeyPardon2015 hashtag on social media.

Our agency was also involved in building and promoting several cause marketing initiatives that, in partnership with West Coast food banks, provided more than 250,000 meals to needy families throughout California, Oregon and Washington. We continued with Foster Farms’ Food 4 Thought incentive-based program that has supported more than 4,500 Central Valley elementary school students with more than 1.3 million pounds of food since its inception in 2009.

2016 is off to a good start with several additions to our client roster. For more on that, see our last agency news update. With our diverse client base, top notch team and growing capabilities and service offerings, I couldn’t be more proud of the agency we have built over the past 28 years. The outlook is bright for 2016.

Download a visual slice of our work here: Fineman PR: 2015 State of the Agency (PDF)

The post 2015 AGENCY YEAR IN REVIEW appeared first on Fineman PR.

Operating at the intersection of design, architecture and horticulture, San Francisco-based Habitat Horticulture creates living walls for commercial and residential projects. The company has installed artistic, vertical gardens at commissions throughout the Bay Area, including urban/public spaces and for a rolodex of Silicon Valley businesses. Habitat Horticulture seeks to enhance national awareness of its brand and services, especially leveraging news of its recent masterpiece – a 4,400-square-foot living wall that will grace the newly expanded, LEED-certified San Francisco Museum of Modern Art, which opens to the public in May 2016.

Materra | Cunat Family Vineyards has opened a new large winery and tasting room in Napa Valley’s Oak Knoll District. The family-owned estate seeks to increase exposure of its wines and the visitor experience offered by its daily, appointment-only tours and tastings.

Antioch University Santa Barbara, a private, liberal arts institution, has turned to Fineman PR to help create awareness of its new Master of Fine Arts in Writing & Contemporary Media program. Fineman PR will work to strengthen the university’s brand reputation and leverage its proximity to Southern California’s creative and entrepreneurial entertainment industry to drive enrollment.

“We are continuing to grow as a result both of entering into new business categories and of expanding within industries we have long served,” said Michael Fineman, agency president.

About Fineman PR

Fineman PR is an award-winning, full service public relations agency specializing in Brand PR, crisis communications and multicultural communications. The agency has worked in a variety of industries that include food and wine, construction, consumer package goods, health care and education. Fineman PR is a member of IPREX, a global network of communications agencies. The agency reaches diverse audiences with its multicultural division, Mosaico. For more information, visit www.finemanpr.com.

The post Fineman PR gains new clients in architectural design, wine and education appeared first on Fineman PR.

The key is to break through the noise and stand out by doing something noteworthy.

Here, Travis Taylor, executive vice president of Fineman PR, discusses his uncommon path to a career in PR, the need for continuous improvement and the gratification of being a mentor.

Read the Cision story here.

The post Behind the Headlines with Travis Taylor appeared first on Fineman PR.