Adventures in Marketing: The 'Calorie Neutral' Restaurant
Veteran food publicist and Restaurant Intelligence Agency founder Ellen Malloy thinks restaurants need to develop better PR plans by “owning” the stories behind their businesses, but many still use shameless stunts to stand out in a crowded field. For example, an otherwise respected new Brooklyn spot called Aska turned quite a few critics’ heads (and stomachs) by including a “pig’s blood cracker with seabuckthorn jam” on its menu.
Today AdAge reports on another high-class food brand powered by an even more ridiculous PR stunt: the “calorie-neutral” meal.
The London “restaurant” in question was in fact nothing more than a event–its kitchen only served diners for one night, and most of those in attendance were food bloggers, journalists and curious folk who read about it in event listings magazines.
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