Hit of the Week: Restaurants using Twitter in Reuters

As more people jump on the Twitter bandwagon, it becomes increasingly difficult to stand out in a crowded space. The goal, as media relations-focused PR professionals, was to figure out how to leverage our clients’ presence on Twitter to get them placed in a story that highlights them as being innovative and successful at what they do.

We worked with Reuters to develop a story about how restaurants are using Twitter to help boost their business, reach out directly to their customers on a more personal level and establish their brand. Inspired by the Kogi BBQ phenomenon here in Los Angeles, we gave the journalist a list of different types of restaurants and chefs who Twitter well, pitched how Twitter is a powerful direct to consumer communication tool for small business like restaurants, and hooked her up with some restaurant marketing and advertising gurus. The result: an amazing article that featured three of our clients - Tender Greens, Rush Street and Maggiano’s - alongside major companies like McDonald’s, Burger King and Starbucks as trendsetters and examples of restaurants that are creatively using Twitter.

Reuters is a business news syndicate that is distributed to 15.3 million outlets internationally. This article was picked up by more than 35 online business, technology, lifestyle and food outlets in the U.S. and internationally including Yahoo! News, Forbes, Money.CNN.com, WashingtonPost.com, Portfolio, ABC News, PC Mag and more. The story resulted in an instantaneous increase of followers for each of our clients, large amount of Twitter chatter, re-tweets with links to the article, and interest from other media and experts in the industry.

To read the Reuters article, click here: http://www.reuters.com/article/lifestyleMolt/idUSTRE53I11Z20090420?sp=true

To see the Twitter chatter and people linking to the article click here: http://search.twitter.com/search?q=Reuters+twitter+restaurants

Posted by Christina Wong, Account Executive

Grilled Cheese Month

April is Grilled Cheese Month and here at JS² Communications HQ we are obsessed cheese fanatics.  Melted together between hot, buttered slices of bread and it's almost a little piece of heaven.  Our clients Patinette, Ivan Kane's Café Wa s and Rush Street serve a darn good grilled cheese sandwich and we recommend them to anyone looking for a bite of gooey goodness!

For lunch, the best grilled cheese in close proximity to our office in West Hollywood is at Joan's On Third.  We all dream about it at our desks and argue over whether we should get it with bacon, slices of tomato or ham.  My personal favorite is a fresh slice of heirloom tomato with the rationale that adding a slice of tomato then makes the grilled cheese sandwich healthier.

Our chef's swear by the type of bread that makes their grilled cheese the best.  Chef Glen Ishii of Noé Restaurant & Bar at the Omni Hotel Los Angeles uses Asian bakery bread, easily found at 99 Ranch or any other Asian-owned bakery, which give his grilled cheese sandwiches a soft, pillowy texture. Chef Alex Reznik from Ivan Kane's Café Wa s makes his with slices of house made brioche grilled with truffle oil and stuffed with French Emmenthaler and Morbier cheeses.

Here are our tips for how to make the best grilled cheese sandwich:

• Use nice quality bread!  A more dense bread gives your sandwich a heartier quality whereas a lighter, softer bread from an Asian bakery is almost light as air

• Kraft Singles American Cheese slices are just not right!  It may be a part of everyone's childhood but a fine gourmet chunk of cheese really makes the difference in flavor. Use a nice blend of cheeses

• Use real butter.  Not Pam, margarine, I Can't Believe It's Not Butter, or fake butter substitute.  Real butter adds real flavor and gives the bread a nice crunch

• Do add bacon

• Grill on low heat so the cheese will melt without burning your bread

Happy Grilled Cheese Month to all!

Posted by Christina Wong, Account Executive, Foodie