Tag Archives: ice

Dancing on ice for Children in Need

13 Nov

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All brands get to a stage where they have to stop and think of others by running, what we call in the industry, a ‘charidee’ campaign.

One of my favourites this week is the Tower of London’s link up with Children in Need. To celebrate the BBC’s corporate charity – that helps more than 2,600 projects in the UK to provide support to millions of young people – it’s donating up to £7.50 per person from three skating sessions. My guesstimate is that it’ll raise well over £1,500. And, it’s a partnership that’s obviously beneficial to both parties because it’s the second year in a row that they’ve done this.

It’s topped my list for three reasons:

a) – This is pounds, not pence, being donated which makes a difference to charity and the media
b) – The Tower of London Ice Rink gets to launch its skating season with a bang with some TV coverage that’ll deliver a strong ROI
c) – Someone’s going to have to dress in a Pudsey costume and skate at the same time so the chances of that person falling over, making for s classic live TV moment, is high

Celebrities are also backing the charity’s 34th appeal – which is set to raise the bar by topping last year’s £26m fundraising total – in various ways. From Ellie Goulding’s charity single, which’ll donate 20p from each downloaded track, to Sir Paul McCartney designing his own Pudsey Bear, the campaign’s approach is evolving all the time.

What are your top charity campaigns?

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Extreme Meadowland has a strong message

17 May

I’ve previously said that it’s hard for the hospitality and foodservice industry to run sexy PR campaigns, but it doesn’t mean that it shouldn’t try.

Earlier this year, Pelican PR celebrated new research that showed that frozen food was on the up by using a wall of ice to attract attention to its client – the British Frozen Food Federation. But, I think Unilever Food Solutions (UFS) – the brand behind the Ambu-lunch – has gone one better.

With a chance to go viral, UFS has created six videos to demonstrate Meadowland’s, a dairy cream alternative, strength. Here’s a taster to whet your appetite:

The quick clips – packed with some smooth ‘slow-mo’ action – bring the metaphor to life that Meadowland is tough and won’t split when cooking, by putting it to the limit with a car, bench saw, angle grinder, chain saw and axe. And boy does it hold up!

Aimed at chefs, working in restaurants, pubs, canteens and hotels, that tend to be big personalities that run on adrenaline, it had to be hard hitting and appeal to their ‘need for speed.’ And Meadowland doesn’t pull any punches by challenging chefs to take it to the extreme.

The YouTube films are strong – just like the message it wants to convey – and chefs would be mad not to want to watch, request a sample and experiment in the kitchen with this kick-ass product.

Want another? Here you go:

Are you ready at the drop of a hat?

4 Feb

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For a Monday morning, I was more prepared than a boy scout. How? I wore my emergency client dress for a potential awards lunch – Sustainable Restaurant Association Awards at the OXO 2 restaurant.

I thought I was going to be filling in for my most senior client, the managing director, but I should have known she’s made of stronger stuff. However, within your events party, you can always expect up to 10% of guests to drop out. So, when you’re thrown into a situation at the last minute that you’re not prepared for, here’s how to make the most of it and shine:

1. Ice, ice baby
Have an icebreaker under your belt and bring it out to everyone you meet.

As I’d only met my client’s leadership team a handful of times (and they won’t remember me even though I email them good news most days i.e. coverage), I used:

“Looks like my boss has finally let me out of the office!”

Corny I know. But I can laugh about it and so can they. It opens up about what I actually do and puts the attention on me for as long as I want it – until I turn the tables back on them.

2. Be honest
I was fortunate enough to be meeting my CEO at the event. I found her amongst the crowds and asked her to introduce me to some key influencers. I could have saved face and attempted to network on my own, but this method was quicker and she really appreciated my honesty and the challenges I was up against.

If this isn’t convincing enough – she set me up to shake celebrity chef Raymond Blanc’s hand. Enough said.

3. Check in
If you’ve been involved in the logistics of the event at any stage, check with your client and the organisers that everything is on track. It’ll show you’re in control and see tasks from beginning to end. It takes just one question and once you’ve been given the green light you can operate for the rest of the day on cruise control.

It goes without saying to make an effort with everyone – especially those on your table. Think of the five golden rules of journalism: who, what, why, when and how? Find out the answers from those closest to you and take the conversation from there.

4. Mission statement
As I was ‘invading’ a sustainability event for food and drink operators, I was understandably the odd one out. If you think your PR aura is sticking out like a sore thumb too, be prepared to summarise what you and your company does in one to two sentences. It succinctly helps the guests understand your role. Who knows – it might lead to a new business opportunity?

5. Find your niche
I was introduced to most people I met as my company’s social media guru. This gave me the flexibility to get my phone out without feeling rude and also handed me a free pass to doodle on my phone when conversations had come to a natural end.

6. Be aware
You can lose all sense of time at events. Don’t be caught out and over do it on the champagne at 11.30am! You do need to have some wits about you in front of your peers and clients.

What are your top tips on surviving
industry events win your clients?

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