I got a note last week from Julie at Pastiche in Tucson, AZ relating to creative marketing and pr. Instead of trying to summarize I'll just reprint it here. Quite a program that they've put together. Thanks for sharing Julie...

Hi Jaime, I've been enjoying your Restaurant Report for several years now, and thought I'd share with you a solution my husband and I came up with nine years ago re the many donation requests we always receive. It's called "Philanthropy With Phlavor" and supports 40 local charities. It not only drives extra traffic into the restaurant during two slower months, but we feel really good about giving back to our community!

"PWP" has really caught on, and it grows every year, which could be dangerous with cash outlay, except fortunately most of the nonprofits decide to choose the "double their amount in gift cards" versus a check, and that works to both our advantages. We give the gc's in any denominations the nonprofits prefer so they can use them for Silent Auctions, raffles, door prizes, or to reward staff and volunteers, or to wine and dine VIP's, or whatever.

I know this wouldn't work for every restaurant -- it's a huge commitment -- but over the years we've had several others call to inquire as to how we do it; perhaps some out of town restaurants are successfully doing a similar program, who knows?

I just thought I'd mention it to you. Keep up the good work!
Julie Connors

To read more about the "PWP" program go to: http://www.pasticheme.com/whats.html

What are doing to be creative? Drop me a note: jaime@restaurantreport.com

Best,
- Jaime

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Collecting Email Addresses in a Restaurant Setting
- by Scott McCutchen

Scott hits the basic, but also advises "get creative and build the list, because your list is the single most important part of an email marketing strategy."


The Radical Restaurant
- by Laura Taxel

At Chicago's Moto, Chef Homaro Cantu's high-tech methods invigorate the menu and streamline management.


How The Print Media Could Maximize Hospitality Advertising
- by John Hendrie

John argues that savvy newspapers that use the Internet well (which are in the minority) offer a great opportunity for restaurants to integrate their web marketing efforts and tie into a solid local online audience.


Going Green: Restaurants Adopt Low-Carbon Creeds
- by Carla Waldemar

Restaurants' eco-friendly decisions raise environmental awareness and reduce costs.


Hawke's Bay: New Zealand's Little-known Gem
- by Paul White

A variety of complex, food-friendly wines from a North Island region await discovery.

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Thought I would ask for ideas on how others are "saving money" right now in their restaurants. Our customer counts are down and like everyone else many costs are up. Anybody have quick budget saving / dollar saving tips or tactics to share that we can use.

- Michael (Chef/Owner)

Please help Michael (and others in similar situations) out and post your comments to his question on this page: http://www.runningrestaurants.com/articles/20080519

Last issue's feature question about dealing with cash drawer issues got several responses from folks in the biz.

If you didn't get a chance to read them or to post your own comments, go to:
http://www.runningrestaurants.com/articles/20080508

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The Chicagoland Duck Battle
- by Robert Bickell

The big news out of Chicago is that it's legal again to serve foie gras. It never should have been outlawed in the first place, but don't look for this issue to go away any time soon. The anti-foie Gras people will continue their campaign to harass restaurants (and their guests) and tell us what we can and cannot eat. They have no respect for little things like law and order, but we will celebrate a significant victory as the Windy City restores some sanity to this ongoing issue.

I recently had dinner in a Malaysian restaurant in Chinatown (Philadelphia). The menu was fascinating and I was thinking about the Animal Rights people and the annoying battle against the aforementioned French delicacy. I wasn't tempted to try the crispy pork intestines, nor the hacked duck. I passed on the chicken feet with mushrooms, and there were several items on the menu that scared the hell out of me. In fairness, I didn't see dogs, monkey brains or foie Gras listed anywhere, so I quietly went with the mango chicken. It was delicious.

Dining out should be an adventure as opposed to simply grabbing something to eat. And if your heart can take it, watch the evening news on any evening. You will discover that we have a lot more to worry about than exotic foods.

My congratulations to Chef Didier Durand (Chicago Chefs For Choice), Mayor Daley, and the great chefs of Chicago for winning this so-called battle.

*****
What's your take on foie Gras and city banning regulations? You can post your comments on the blog at: http://www.runningrestaurants.com/articles/20080519_1

*****
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