Thursday, February 10, 2011

Look Who's Talking Now!

Top 3 PR Tips for New Leader

Brian Cowen proudly declared he did not have a communications advisor. Instead, he rarely gave interviews, when he did speak it was often at ill-judged times, spoke incoherently and used phrases and political jargon that did not resonant with the general public. Communication was not his strong point and he choose to do it as little as possible.

1. Communicate Regularly. Golden Rule Number 1, that means the good, the bad and the ugly. Hold, at least, quarterly State Of The Nation press conferences where the public are informed of progress, or lack of, reasons and solutions. When there's a crisis or a developing situation address the public. If there is no absolute solution or strategies are being assessed, then tell them that.People trust people that are open and honest. No one has all the answers but everyone hates to feel ignored.

2. Who Are You Talking To? Be mindful of who you are talking to when being interviewed. While speaking to media you are speaking to the nation. We DO NOT want to hear opposition bashing, we DO NOT want to hear childish blaming or self indulgent back-patting. That's boring and irrelevant to us. We want to hear clear and simple answers and concrete reasons for decisions.

3. Keep Your Dignity and Respect the People. Keep a personal sense of dignity and act morally. If you do screw up, which invariably you will, have an Action Plan in place, address the situation immediately, be upfront, apologise and move on. DON'T look for weak excuses, DON'T lie, DON'T blame game (see Point 2) and DON'T ignore (see Point 1). People respect this.

Most business owners would know these basic rules of communication and basic emotional intelligence. Rules apply to addressing share holders, staff and clients.

Wednesday, February 9, 2011

Source Sligo Restaurant, Wine Bar and Cookery School - A Must Visit!




Source Sligo has recently opened on John Street, Sligo with instant praise from food lovers, wine buffs and cooking enthusiasts.

A three storey building in the heart of Sligo Town tastefully houses a large open- plan Restaurant on the Ground Floor, a subtle and relaxed wine bar on the First Floor and a state-of- the- art Cookery School on the Top Floor.


Each floor adheres to the Source philosophy of producing locally sourced quality food in a cosmopolitan atmosphere. Indeed the interior reflects this ethos by combining elegance with a home-grown retro feel. Owners and operators Ray and Eileen Monahan believe that the concept of developing a Restaurant and Cookery School is also a testament to the quality of produce available in the Sligo area and promoting this produce is something that they are passionate about.

The Cookery School runs classes for fun, for knowledge and for education from the, “Can’t cook and won’t cook to those who are passionate about baking or those who may constitute the dinner party brigade. Eithne O’Sullivan the Cookery School Manager explains “the Come Dine with Me evenings are proving very popular as are the family-focused classes like One Pot Meals. We also run special private classes for groups of 12 or more and these can be tailor-made to suit any group from “Hens who would like to cook Mexican” to groups who would like to learn about cooking special meals i.e. for diabetics or those with special needs

Head Chef at the Restaurant, Gerard Reidy, is originally from Kerry and is renowned for his love of Irish food. He has spent many years cooking internationally and representing Ireland cooking for notable politicians and officials. His passion for good wholesome food is evident from the delectable menus and specials on offer each day.

After a day of eating, cooking and chatting, there’s only one last thing to try, the exclusive wine collection. Relax in the Wine Bar upstairs with background music provided by the in house pianist. Mull over the wine list which includes a range of 12 different wines from the owners vineyards in France. Then sit back and enjoy the views over Sligo town towards the tabletop mountain Benbulben.

Cooking Classes can be booked individually or as part of a course.

For more information call 071 9147605 or see www.SourceSligo.ie

Thursday, February 3, 2011

The PR Source for Source Sligo

Those Two Girls PR are delighted to have be choosen as the PR company to work with and represent Source Sligo.

Source Sligo is an exciting new concept located in the heart of Sligo Town. A three-storey building lovingly decorated with vintage scananavian furniture an large images of local suppliers it consists of a ground floor Restaurant, a Wine Bar on the first floor and, with panoramic views, the cookery school on top.

The ethos at Source is to produce quality food using locally sourced produce. We can personally testify that this ethos is serving up yummy foods, the Pear and Gorgonzola salad with red wine vingarette is to die for. Yum, surprising Sligo indeed!

Watch this space for exciting info from Source Sligo. Website coming soon.

Thursday, January 27, 2011

Book Your Table Now!


The popular Fiesta Seville Tapas Menu is back at Cava Spanish Restaurant and Tapas Bar.
A Tapas Feast Made For Sharing

To celebrate the annual Seville Tapas Fair in February, Cava Spanish Restaurant and Tapas Bar in Galway has announced its exciting 2011 Tapas Fiesta Menu.

This popular excuse for a get together offers groups of 8 or more the chance to taste and to share various tapas from different regions throughout Spain including 8 exciting meat, fish and vegetable dishes. The menu is only available for the month of February.

Mouth watering additions this year include free range duck in Pedro Ximénez sauce; the amazingly light tortillitas de camarones – shrimp fritters; Andalusian olives; roasted pepper salad; tiny Boquerones – fresh anchovies; Calamares – rings of tender squid; grilled pork loin; and Albondigas Con Salsa de Almendras y Azafran - Meatballs in Saffron-Almond Sauce.

The menu is priced at €25 per person based on 8 people or more which includes a tempting Spanish Chocolate cake as desert and glass of beer or Spanish wine. Booking is essential.

For more information see www.cavarestaurant.ie or phone 091 539 884.

Monday, January 10, 2011

2,000 affected in Fine Gael data breach - RTÉ News

It was announced over the weekend that Fine Gael outsourced their much acclaimed getting-down-with-the youth-ofIreland website to a US company for reportedly 40,000USD! And the video is not in a Temple Bar Coffee Shop but a café in Miami!
When will the political parties in Ireland ever get their PR right we wonder..? one step forward 3 steps back. Very damaging to their campaign and they have obviously annoyed all the capable website designers and programmers out there... 2,000 affected in Fine Gael data breach - RTÉ News

Wednesday, December 29, 2010

Top PR Tips for 2011

Feeling Snowed Under by PR and Marketing?
Now that the freezing conditions are gone don't get snowed under by your PR and Marketing in 2011.

Many people dread the idea of developing a PR and Marketing Plan envisaging hours spent typing, researching, doing competitor analysis to ultimately abandon the plan as being redundant or running out of budget to keep up the implementation.

Keep it simple - even a one page plan can prove to be more realistic by keeping the following tips in mind.

1. Pick a Market and Stick to it.
Although you might offer your handmade chocolates to everyone because 'everyone loves chocolate', trying to target 'everyone' unless you've an infinite budget, is going to prove exhausting, frustrating and quite possibly ineffective.

Instead choose a niche, and develop your marketing and PR plan directed and tailored to this market. For example a chocolate brand aiming their recent marketing at females aged 25-45, adverts depict a professional lady sharing an apartment with two other girls takes time out to enjoy her hidden chocolate.

Contrary to what you might believe, targeting one particular market will not alienate other markets who will still buy your product but it will help you position yourself and build brand strength.

If you produce a niche product stick to it, for example if you operate an Italian restaurant then exclusively offer Italian food. You might feel tempted to add Fish and Chips to make your menu a more 'something for everyone' type of offering, you will be diluting your brand and then fall into the trap of trying to market to 'everyone'.

Find your market and stick to it, use this as your basis for your Marketing and PR Plan then become very, very good at servicing that market and become known for it. Which brings us on to Top Tip number 2.....

2. Communicate Clearly and Consistently
Once you have decided on the marketing niche you will pursue, or are very clear on your niche offering communicate this throughout all your marketing and PR activities. Develop tag lines that concisely communicates to your market. Develop packages that would appeal to this market i.e. if your market is honeymooning couples don't keep shouting about how child-friendly your resort is. Keep the message consistent and keep the messages frequent.

3. Develop relations with other suppliers or producers targeting a similar market.
Looking at year ahead mark months where a new PR and Marketing campaign will be launched. For a clothing store this could be as simple as an End of Season Sale or something more intense like a Fashion Show.  Then using this as a base look at hooking up with other complimentary suppliers who are aimed at a similar market and join forces for one of your marketing campaigns. For a teenage clothing End Of Season sale perhaps consider working with a music store on discounts and vouchers with each purchase. By aligning yourself with other stores or businesses targeting a similar market will strengthen your positioning and reinforce who and what your target market is.

There are many forms of inexpensive marketing and PR tools at your disposal. Consistent communication with your target market is what will make one business stand out from another. For businesses developing an ongoing plan spending little time often is more effective then high impact one hit campaigns. Get creative, but most of all stay true to your niche.

Best of luck in 2011 and a very Happy New Year.

Monday, December 13, 2010

A World Of Spanish Wines



Cava Spanish Restaurant and Tapas Bar on Dominick Street in Galway have launched a new extended Wine Menu to include over 140 carefully chosen wines originating throughout Spain. Included on the new wine offering are wines exclusive to Cava Spanish Restaurant and Tapas Bar plus new and exciting cavas and sherries.

For the novice the wine menu has been designed to be easily navigated taking all the hard work out of choosing the right wine. Suggestions for complimentary foods are offered on each. Cavas are catagorised by sweetnesss while the reds and whites are marked according to weight i.e. light, medium or full-bodied.

The region the wine comes from plays a major part in the taste of the wine, ultimately the grape type used making the difference for example the riojas use the tempranillo grape. Cava have illustrated the regions from which each wine originates along with a brief tasting note on each wine.

Jp McMahon, chef-patron explains "The new wine menu represents a journey across Spain, just as our tapas menu showcase over 50 regionally inspired tapas. We wanted to showcase the depth, quality, and regional diversity of Spanish wines. In the last ten years Spain has really found its footing with its own indigenous grapes and has started to produce amazing quality wines and sherries."

The philosophy held at Cava Spanish Restaurant and Tapas Bar is one that promotes the Spanish way of eating, the unique tastes of regional Spain and a sense of introducing people to the colourful culture of Spain.

To view the exciting wine menu at Cava Spanish Restaurant and Tapas Bar see www.cavarestaurant.ie






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Wednesday, November 10, 2010

Cheers! It’s NovemBeer



 
Cava Spanish Restaurant and Tapas Bar on Dominick Street is christening this month 'NovemBeer' offering enticing beer and tapas promotions to whet your appetite.

For the month of November Cava Spanish Restaurant and Tapas Bar are knocking 10% off all beers. Head chef and owner Jp McMahon has also developed a range of special beer-complimenting tapas to accompany your 'cold one' such as pork fillet with harrisa and local venison sausages with caramelised onion and quince.

Featured beers include Estrella Damm -a favourite in Barcelona; the traditional 1906 Reserva Especial the popular Estrella Galicia and the Spanish non-alcoholic River Sin beer. Cava Spanish Restaurant and Tapas Bar also serve the exclusive Estrella Inedit beer. Developed by the world famous El Bulli chef Ferran Adria, Inedit has a distinctive bottle and is served ice cold in wine glasses. One bottle serves two people so grab yourself a beer buddy and taste the exclusive at Cava Spanish Restaurant and Tapas Bar.

To mark World Beer Festival taking place throughout Galway's West End during weekend of 18th to 21st, Cava Spanish Restaurant and Tapas Bar will be running special beer promotions such as an ice bucket of three Estrella Damm's for €10 or two tapas and a bottle of beer for €12.

For more information see www.cavarestaurant.ie or phone 091 539 884.