By Wendy Waren, VP of Communications, Louisiana Restaurant Association
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Grand Opening? Hot new Chef? Evolving your menu with
seasonal or unusual ingredients? Supporting a local charity? This news and
others may warrant issuing a press release to maximize your exposure. A press
release is a written statement that contains the commonly referred to 5 W’s and
How, or the Who, What, When, Where, Why and How.
Business Wire recently released its 2014 Media Survey
and found that 62 percent of respondents used a press release in the past 24
hours. Eighty-eight percent said press releases were the most desired content
in an online newsroom. Seventy-seven percent of respondents said they are most
interested in breaking news, followed by 70 percent wanting supporting facts,
66 percent looking for story angles and 52 percent seeking quotable sources.
The following is a sample release to guide you in creating
your own.
FOR IMMEDIATE
RELEASE CONTACT: NAME
DATE NUMBER, EMAIL
(Headline: Bold, All
Caps)
MARTY’S RESTAURANT
UNDER NEW OWNERSHIP
City, State—Nolan Erickson (WHO) is pleased to announce
his purchase of the famed Marty’s Restaurant (WHAT), 1393 Main Street (WHERE),
Monday, August 25, 2014 (WHEN) from Marty Direson. Erickson plans to retain its
current employees and included in the purchase price was Direson’s
award-winning paneed veal dish recipe and other signature recipes.
TIP: Include a quote
“Owning my own establishment has been a long time goal of
mine,” said Erickson. “After saving for several years, completing my business
plan and doing my research, I learned of Marty Direson’s wish to sell his
business and retire (WHY). The location, staff and customer base were exactly
what I was looking for and the timing was perfect.” (HOW)
Marty’s opened in 1975 and has become a local institution
and draws visitors to experience its authentic Creole Italian cuisine. Erickson
has hired Lucy Banta as its executive chef, formerly of Aldo’s Italian Cuisine.
Banta will continue to prepare Marty’s recipes, while creatively incorporating
more seafood and local produce in the menu and specials.
“I have full faith that Nolan and Lucy will continue to
build upon my years of hard work,” said Direson. “They are experienced in the
business and most importantly, have a passion for great cuisine and also
customer service.”
Marty’s will continue to serve lunch and dinner, Tuesday
through Saturday and brunch on Sunday.
(Either of these
marks below signals the end of the release and is centered)
-30- or ###
Distributing your press release
Once you have written your press release, have someone else
proofread it for you to ensure it is free of grammatical errors and
misspellings. When your release is finalized, now it is time to distribute it
to business and restaurant reporters in your city, town or region. Identify
which reporters cover your type of news and visit the contact page of the media
outlet’s website for their email address. Many times, the byline of an article
contains the journalist’s name and a link to their email address.
If you are sending the press release to a group, we
recommend putting the recipients email addresses in the Blind Carbon Copy (BCC)
area and sending the email to you, from you. Also, post your press release, and any coverage you gain as a result of the release, on the news page of your company's website.
The first modern press release is attributed to Ivy Lee,
whose agency represented Pennsylvania Railroad when the 1906 Atlantic City
train wreck occurred. To maintain the facts associated with the story, Lee and
the company issued a release before other versions of the news spread and then
invited the media to the scene as a means of fostering open communication with
the media. The New York Times was so impressed and printed the entire
statement verbatim.
In
the same spirit as Ivy Lee, it is important that good news about your business
come from you. It’s a great way to keep the public engaged and keep your
restaurant top-of-mind when it comes to dining decisions. Don’t let others tell
your story without your input!
If you have any questions, please contact the LRA
Communications Department at (504) 454-2277.
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