The economic downturn gave rise to many new trends in all sects of hospitality.  Everything from the “staycation” to the “recessionista” (the hot term for the fashion forward), and while the recession was terrible for the restaurant industry as a whole, it did give birth some exciting food trends that chefs across the country are playing with and adding to their menus.

As the economy dipped, many restaurants that thrived figured out exactly what their customers wanted: comfort food.  Traditional mac n’ cheese, hearty meat dishes and warm, flaky desserts dripping with chocolate or apple filling were suddenly popping up on menus everywhere.  Restaurants opening during the recession such as Urban Solace in San Diego and Pies n’ Thighs in Brooklyn thrived on people looking for a home cooked comforting meal.  Los Angeles even had an entire “pub crawl” dedicated to mac n’ cheese, traveling from eatery to eatery.  It made sense for restaurants because it kept costs down and gave people what they needed… a little comfort in unsettling times.

With the economy inching towards recovery, chefs are proving that comfort foods are here to stay… but these aren’t your grandmother’s recipes.  Taking the traditional and making it new is what great chefs do best and great chefs are taking the traditional and adding a gourmet twist to create some of the most exciting and comforting dishes we’ve ever seen.  Here are some to the top trends to look out for in your favorite restaurant this season:

-       Snacks foods – From pretzels to popcorn to Twinkies and more, chefs are taking your favorite snacks and adding them to menus with unique twists.  Snack foods have become appetizers and even desserts with the help of some seasonal ingredients and inspired creations.  Chef Brian Malarkey of San Diego’s newest restaurant searsucker offers temptations like pretzels with ham and tequila caramel popcorn.   Look for small plates like this to pop up on menus around town and for desserts inspired by snacks of yesteryear a la Chef Chris Santos’ mini-Twinkies at The Stanton Social.

'Pain Perdu' (Chocolate French Toast) from the Grant Grill

-       Childhood favorites – The majority of chefs are really kids at heart, so it is only natural for them to revert to childhood classics in their kitchen.  This season look for everything from cocktails infused with candy to peanut butter and jelly sandwiches made with artisan breads and gourmet peanut butter infusions.  Even the French classic the Madeleine is being reinvented with ingredients like foie gras and even mushrooms!

-       Butternut squash – Butternut squash comes back into season in fall and chefs love using it to create some of the most heart-warming dishes we’ve seen.  From the traditional Parma Ravioli (served everywhere from Osteria Mozza to Il Buco to Whisknladle) to squash-infused vodkas and cocktails, this comforting gord will be on menus everywhere!

-       Breakfast foods – What could be more comforting than French Toast and Waffles?  Well chefs agree and are using breakfast favorites as main courses and desserts.  Chicago’s Old Town Social is serving up cornmeal and bacon waffles with house made knackwurst as an entrée while San Diego’s Grant Grill serves a chocolate French toast with glazed cherries and minted chocolate mousse for dessert.  Waffles and French Toast are definitely the new “black.” And, look for doughnuts to take over the saturated cupcake scene this year.

-       Mac n’ Cheese – You simply can’t talk about comfort food without a nod to the ultimate one: Mac n’ Cheese.  Luckily, Mac n’ Cheese is here to stay and chefs are using everything from truffles to Kimchi to BBQ sauce to make it their own.  Look for dishes with exotic cheeses and meats to reinstate themselves on menus.  My personal favorite?  The Macaroni, Pancetta & Bleu D’Auvergne at Café Chloe in San Diego, but I’m up to the challenge of finding a new favorite this year!

Food has always been one of our great comforts and chefs are showing us that comforting, unique and gourmet can be one in the same.  Bon Appetit!

Jen

New York City is a BIG change from San Diego.

I’ve been on the ground here for two full work weeks now and things are good. But there are definitely major differences, which will take some getting used to.

For starters, I used to live one mile from the Pink Palace. Garage to garage, it was a three minute drive if there wasn’t pedestrian traffic on India.

I still have a mile to go, but that’s the walk to the Pink Pod (our nickname for the “quaint” office in Tribeca) once I get off at the Canal Street train station, which is 6 stops from the station that’s a 5 minute walk from my home. The charming home with less square footage and amenities than the gorgeous modern apartment I called home in San Diego…for 70% more in monthly rent.

There are five of us here in New York. There are 13 in San Diego. My West Coast view was of the sparkling San Diego Bay beyond Lindburgh Field. On the East Coast, in our hip shared office space decked out with a pink carpet and posh damask wallpaper, I can’t even see a window, but am surrounded by tons of talented, creative types across industries who dig this new type of workspace as much as I do.

Weather. New York actually has it. And it has proven that fact with the triple digit temperatures, torrential downpours and ceaseless humidity. I’ve never been more thankful to have an A.C. or my trusty new pink umbrella.  Yes, it’s really pink. And yes, I stick out in the sea of black umbrellas everyone in NY seems to carry!

The clients are different too, though the principles remain the same. The closest thing I have to a nightlife client currently is Brooklyn Winery, a new urban winemaking center opening this Fall, and only one of the Fairmont Hotels & Resorts that I now represent is here in New York, with the rest dotting the globe. You’d be impressed with my refreshed geography skills, needing to remember where exactly Azerbaijan, Kunshan and Masai Mara are, for example. As I said, though, the principles are the same, and I’m loving digging in to not only a new home, but fresh new clients.

The proximity to so many of the top media leaders is energizing and I’ve already secured some really amazing placements, if I do say so myself, which is just beginning.

Change is good, and a fresh perspective on life – personal and work – does wonders.  In many ways, this time at JPR reminds me of where we were over three years ago, when I first came to the agency, and we were on the cusp of the success we’re enjoying today.  To be part of that again, in the city I’ve always wanted to call ‘home’, is awe-inspiring.  If I had one complaint, it would be that my cheeks hurt from the perma-grin.

Here’s to painting the Big Apple PINK!

LC

photo credit: condemened to rock n' roll

I can’t even begin to guess how many resumes we receive each week. And, everyone I know has a friend or a friend-of-a-friend that wants to work in Public Relations. I’m constantly asked to meet with people and give them advice about the best way to break into the world of PR. Don’t get me wrong, I’m happy to do it and usually do, but lately I just haven’t had the time.

PR is an alluring career for many reasons. It has a glamorous side for sure, but what you don’t see are the grueling hours of hard work and dedication that takes place behind the scenes.

And, it’s extremely competitive. However, unlike many professions, PR doesn’t require a Harvard education or years of scoring A’s in PR courses throughout college. Don’t get me wrong it’s great if you bring these elements to the table but they’re not what make a strong PR person. In fact, I’ve never taken a PR “class” in my life.

So, what is it that you need to truly succeed in the business? In my opinion, it’s a recipe of four innate traits, coupled with crazy hard work:

1. Enthusiasm: I imagine enthusiasm is an ingredient for success in any field, but with PR it’s a main ingredient. Be enthusiastic or go home. If you’re not able to be excited about what you’re talking about how are you supposed to get the media excited? They receive hundreds of pitches a day so you better be able to capture their attention – so, do your homework, be knowledgeable about what you’re talking about, and get ready to convey it in an interesting and genuinely enthusiastic way. And mean it.
2. Intuition: Solid relationships are an integral part of this business – we connect people and are the middleman between our clients, the media and ultimately, the public. It’s a constant juggling act and you better be able to read people and gauge their interest level. Many journalists will tell you, there’s nothing worse than an over-zealous PR person who continues to follow-up, even when they’re clearly not interested. There’s a way to be persistent but you have to do it with tact. This is one of the many cases in this business where your intuition needs to guide you. So listen up.
3. Confidence: Stellar phone and killer in-person people skills are integral. Yes, even in today’s technology-obsessed society. You have to be able to make people want to listen to you over the many other talented publicists out there. Hold your head up high, pick up the phone and make it happen. No one is ever going to know everything from day one  — or ever – but confidence and a go-getter attitude can overcome a lot.
4. Work Ethic: As my husband always says, “The harder you work, the luckier you get.” And, he’s right. I’ve spent nearly 10 years building long lasting media and client relationships and working like crazy to get my clients noticed, ultimately securing the media coverage they deserve. This didn’t (and doesn’t) happen overnight or by working 9 to 5 and doing only what is expected. You succeed by going above and beyond. You should always be one step ahead of your boss and your clients. Hard work is respected and recognized. And in PR, it’s mandatory.

To all of the future PR stars out there, know what you’re signing up for and assess whether your personality and skill set are a match for the sometimes turbulent life of a PR pro. Do your research and invest as much time as you can working as an intern. These opportunities will help you gain valuable on-the-job experience and perspective on the industry before you take the leap into a career as a PR Rockstar-in-training.

Sarah

In an industry as ever-changing and evolving as luxury lifestyle and hospitality, there is a single, overlaying idea that dictates it all: relevancy. Relevancy= staying power. And, at the end of the day, it is what we, as Publicists, want for our clients, right? It’s all about how to stay relevant: A) within your industry; B) within the media and; C) the future. Here are top tips, in my opinion, to achieve D) all of the above!

Stay Aware and Be Innovative: Know your industry and know how to take it to the next level. This is especially important within the nightlife industry, where venues can have the lifespan of a one hit wonder a la “The Macarena.” Constantly evolving, reinventing, and pushing the envelope are all essential traits of a trend-setter. Don’t be afraid to take an off-the-wall idea and run with it. You may need to eventually scale back or tweak things a bit, but don’t limit your thought process from the get-go. This will maximize the ability to create fantastic signature events and/or elements. Having a strong team that is entrenched in the industry –personally and professionally – will ensure that you’re acutely aware of trends within the industry.

Maintain an Undeniable buzz: Part of staying relevant is constantly having something “new” to talk about. If you lay down all your cards at once, that gives you no aces to pull out of your hat when the media is looking for the “next” story. Make sure you’re laying a strong foundation with a solid strategy of concepts, ideas, events, etc. This will carry you throughout the year and ensure your client is constantly evolving and always top-of-mind.

Know Your Audience: You may have just created the most spectacular, never-before-seen, star-studded event, but who’s really walking through the door? Is it your client’s key demographic? If not, you could be setting yourself up for a big fat failure. Know who your patrons are. Know their likes and dislike. And, use them to tailor events or new initiatives. They’re you’re #1 focus group, and after all, they are the ones sustaining your business. Also, look to continually target new patrons. Identify a particular “crowd” or group of people you’d like to see frequent your establishment and create targeted programs or events to entice them.

Love Thy Self: Last, and most importantly: don’t try to be someone or something you’re not. If you’re continually chasing every trend that appears, you’re destined to get lost in the mix.  While it’s important to be forward-thinking and trend-setting, it’s equally important not to stray from who you are at your core and what your business is about. Stand tall and know that through innovative thinking, consistency, and patron dedication, you’ll withstand all fads and remain relevant.

So, go forth, be relevant, and THINK PINK!

Jessica

Getty Images

Imagine this: You’re a Publicist and one of your mixology clients, at your suggestion, just created the most innovative, trend-setting cocktail you’ve ever seen. You picture it jumping off the pages of Saveur and Bon Appetit. This is the cocktail story of the holiday season. And, you’re patting yourself on the back because you uncovered this early enough for long-lead outreach. However, in today’s social media-crazed society, how can a trend possibly be relevant if it won’t hit national magazines for another four months? Let’s face it – you have the urge to compress the details of the drink into 140 characters and spread it to the world instantly? *GASP* has Twitter killed the magazine as we know it?!

We’ve all seen the magazine industry recognizing the enviable shift and adapting as best as possible. Executive Editor, Scott Hulet of The Surfer’s Journal recently said, “paper cost is going up and bandwidth cost is going down. The most vulnerable publications deliver news and depend on advertising support. “

It’s not rocket science, we’ve seen new technology slap around the old one since The Buggles sung about MTV killing their radio stars. But if we learned anything from 1981, it’s that sometimes, new technology doesn’t kill something, it makes it better.

So can this shift be the ultimate publicity goldmine? Storytelling is what we do best. Twitter is the ideal way to “break” news without telling the entire story – that’s where the magazine comes into play. Both publicists and journalists can “break” the news on Twitter but then utilize the magazine as the holy grail, so to speak, where the story can be fully painted in two pages. In this case magazines are here to stay.

Writer Dave Eggers’ recently released a one-off book, disguised as a newspaper, called Panorama. The 328-page paper was meant as a celebration of print and a demonstration of why it’s still uniquely relevant in the digital era, today. He contents, “People still want to read long form literary journals and nonfiction, etc. So why can’t the print medium do that and be that home, and leave the Internet to do the more quick thinking and quick reacting things?”

To me Egger hit it on the nose. I don’t get the same warm, fuzzy feeling reading my magazine off a screen. When we lay by the pool, sit on a plane or eat by ourselves at a restaurant, there will never be a better companion than our friends in paper.

Kelsey

Of all the tools that publicists use to develop media relationships and get their restaurant clients ink, I like to think of media dinners as the Home Depot of PR tools (yes, I went there; and no, I’ve never actually been to a Home Depot). Media dinners have it all. They provide not only a wonderful opportunity to showcase clients, their establishments and their service, but they also serve as a platform by which to get to know your media contacts in a relaxed, enjoyable setting while discussing relevant topics and possibly, potential story ideas. Most importantly, they give your restaurant client/chef the opportunity to mingle with valuable food media on a more personal level – a rare occurrence. When done right, media dinners can be a restaurant publicist’s best friend and an invaluable tool for securing favorable press and ultimately, driving a client’s bottom line.

Here are a few tips to ensure that your “Home Depot” of media dinners is built on a solid foundation (sans yucky orange apron, natch!)

Concepting the Evening

Media dinners should first and foremost be a direct representation of the restaurant you’re showcasing. Guests should be able to gather a fair and accurate assessment of what the vibe would be like if they came in on their own. If the restaurant is more casual, try open seating assignments at a table in the restaurant with the best view and allow guests to order as they please off the menu. If the restaurant leans more towards fine dining, opt for formal seating in a private dining room with a tasting menu showcasing the Chef’s most special creations.

Building Your Invite List

Your invitees and invitations should be tailor made to reflect both the restaurant and the media you’re looking to invite. Obviously, inviting all key food reporters and editors in town is a must, but if the restaurant has a great vibe for happy hour or late night drinks, consider including key lifestyle or entertainment media as well. Also, always make sure your invitations have a personal touch- never blast anything out in a mass email! If your client has a particular dish or signature cocktail that you know a certain media person would like, don’t be afraid to mention it and include it as part of the experience that evening.

Another key tip: know your crowd. When inviting multiple food-related media, be sure to be sensitive to the different personalities and relationships that exist within the group. Arrange seating accordingly to avoid any uncomfortable situations that could inadvertently reflect poorly on your client – or you.

Night-Of Festivities

While yes, media dinners are arranged for a specific purpose and are you ultimately there to work, they should also be lighthearted and fun. This is your chance to engage media and get valuable face time that is so hard to come by these days, so having a relaxing vibe is key. Offer beer, wine and some signature cocktails to help loosen everyone up or wind down from a long workday. Conversation should be casual and engaging- DO NOT use this as an opportunity to try and force feed information or story ideas about the restaurant. Don’t forget to work the room- make sure you’re visiting with all of your guests and making everyone feel comfortable and engaged. Also, everyone loves the “man (or woman!) behind the curtain” so make sure you carve out time for the Chef and owners (if appropriate) to join the table, have a glass of wine and meet everyone. This gives writers a chance to ask any questions they may have about the cuisine and the chefs a chance to make a personal connection.

Follow Up

Follow up should be conducted within a day or two of the event, thanking guests for coming and checking in to see if they have any additional questions. Also, any electronic copies of relevant documents (i.e. a press release, menu from the evening, Chef or owner bio, etc.) and photos should be included for their quick reference. This serves as a great way to not only touch media a third time with your message but also to ensure that your client is kept top of mind for future stories and that you  are kept in mind as an excellent, reliable resource to media.

At the end of the day, public relations requires a lot of multi tasking so make sure you’re making the most out of your events!

Happy planning and think pink!

Jessica

Spring Smoke courtesy of The Grant Grill (Amy K Fellows Photography)

As a publicist, part of our job is to be “in the know” about virtually everything.  Trends in food, nightlife, fashion, celebrities, television, movies and politics can help shape client initiatives, and play into day-to-day business.

Almost no realm of hospitality has seen trends come and go the way the cocktail industry has.  Cocktails have been at the forefront of trends since the very first fruit was fermented.  From Bacchus and his wine to Carrie Bradshaw and her Cosmo, the world of mixology has been ‘ripe’ with trends that shape not only the way bartenders pour drinks but the way bars market themselves to the public.  And the hottest mixology trend right now comes not from the Gods or from TV vixens, but from a different kind of celebrity: the chef.

Cocktails have always taken a backseat to wine when it comes to the culinary world, but the mixologists who are getting the most ink right now are not intimidated by the mighty wine, they are creating flavorful culinary inspired cocktails that pair perfectly with the food being prepared in their kitchens.

Sometimes JPR spots these trends and shares them with our clients, but this cocktail trend came to us directly from the incredible talent we work with everyday…

We were introduced to Ian Ward and Lucien Connor, the founders of Snake Oil Cocktails through Whisknladle, the restaurant where they got their start and still create the cocktail menu.  Snake Oil Cocktails has become world-renowned, traveling to film festivals and events all over the world to pour their drinks.  Using their culinary background and playing off of Chef Ryan Johnston’s philosophy at Whisknladle, they have built a business and a cocktail menu for the restaurant that reflect the unique flavors coming from the kitchen.

THE US GRANT Hotel has been setting trends in San Diego for 100 years and they are at the forefront of this trend as well.  The Grant Grill has been redesigned and is offering culinary inspired cocktails that are causing quite a stir! Mixologist (and certified sommelier) Jeff Josenhans has built a seasonally-changing cocktail menu with fresh local ingredients, and is putting together exciting mixology dinners that pair cocktails with each course, proving that wine has finally met its competitor!

The popularity and fame of the culinary world has grown rapidly over the last few years.  Television shows and magazines focused on the culinary scene and the stars born out of it are some of the most popular right now and we, as passionate publicists and self-proclaimed foodies, think this trend is here to stay.  We echo the predictions that we are going to see more and more exciting cocktail menus and recipes focused around food.

Test out these two recipes offered by Snake Oil Cocktails and The Grant Grill’s Jeff Josenhans to get in on the lasting trend.

Think Pink and Happy Mixing!

Jen

Whisknladle’s Quince Martini (Snake Oil Cocktails)

Ice

3 ounces of Vodka infused with Crow’s Pass farms quince

1 ounce of Lillet Blanc

1 skewer of Manchego and Membrillo cheeses for garnish

Fill a pint glass with ice. Add the vodka and the Lillet Blanc and stir well. Strain into a chilled martini glass and garnish with the cheese skewer.

To Make Quince Vodka:

Quarter 3 pounds of quince. Combine with 5 liters of Vodka, and place in a refrigerate. Allow 2 months to infuse completely.

Grant Grill’s Spring Smoke (Jeff Josenhans)

3 oz Death’s Door White Whiskey

1 oz Applewood Smoked Simple Syrup (Smoked with Apple Wood Chips – 40/60 sugar to water)

1.5 oz Fresh Pressed Meyer Lemon Juice

Egg white of one egg

Quince Martini courtesy of Whisknladle

Shake hard in Boston shaker (important) and pour over ice in rocks glass. Garnish with orange zest after egg white froth has set.

Complacency may just be the worst trait for a PR professional to possess. Settling for status quo or not challenging yourself to dig a little deeper into your creative resources is as bad as not having done the job to begin with. Actually, it is, in affect, not doing your job.

As a publicist, we are tasked with constantly thinking in countless directions: what’s new, what’s next, what’s actually “PR-able”, what will contribute to the client’s bottom line, what the media wants to hear, and on, and on.  It is very easy to fall into routine habits, just as in any profession.  But to set our clients apart, we can’t.

It is our responsibility to invest our client’s time in ways that break through the proverbial clutter.  We must educate our clients that this process does, in fact, take time. That this investment and sometimes seemingly slow-going process isn’t complacency or laziness because it doesn’t immediately yield major feature placements, but that instead it is a strategic step that will ultimately pay huge dividends. Simply sending a blanketed, untargeted pitch via email may sometimes work (and we all know agencies that still operate with this approach), but the likelihood of success with this tacitc is about the same probability that the Speidi marriage will last.  Instead, we must think outside the Inbox and come up with creative ways to make “it” – whatever that may be – happen.

Sarah gave great advice in her social media blog recently, but truly it is a major resource. After exhausting my usual options in contacting a reality star couple on behalf of a client, I took a shot at sending them a message on Facebook. Taking care to mention why I’d chosen that approach – no need to come across as a creeper – the response was exactly what I’d hoped for. Success!

Going back to the basics, try a handwritten note along with a mailer.  How funny to think this approach could be considered “revolutionary,” but with technology as dominating a communication tool as it is, personalization does stand out.  Each and every invitation to the FLUXX grand opening that was mailed from the JPR office recently was accompanied with a hand written note, specifically created for the addressee. National magazine editors who’d previously not returned a single call or email suddenly were clamoring for more information and running articles. Time well spent.

And sometimes it’s simply about making time to reconnect face to face. Everyone at JPR is encouraged to set media appointments regularly, be they over a quick coffee or a 2-hour dinner.  It sounds very transactional, and maybe it starts that way. But for me, what may have started as a “required” meeting years ago, more often than not evolves into a keen understanding of how we can be an asset to that media contact; how they want to be approached, what they want to hear, and when to reach out is critical information to the success of a public relations campaign. In many cases, these interactions surpass the business exchange, moving into a mutual respect for each other, and, when we’re lucky, even into friendships.

Taking the extra moment to remember basic human needs (in this case, that the person receiving your client’s information is, in fact, human) and finding a meaningful way to make that connection is what our job is about, through and through.  Creativity is a must.  And remember what David Ogilvy said, “The best ideas come as jokes. Make your thinking as funny as possible.”

Think funny….and of course, think pink!

LC

Reality TV-programming has taken over the world. Maybe that’s a tad dramatic, but not that far from the truth. Just turn on the guide on your cable box and you’ll see what I mean. There is a show, whether serious or hilarious, for every occupation and every vice from, “Millionaire Matchmaker,” “Project Runway,” to “The Jersey Shore” and “Intervention” and the recently cancelled “America Choppers.”

With all this reality TV-programming come reality-celebrities of which there are two categories. There are those that get their 15 minutes of fame because they make complete fools of themselves and those that have a true talent and a personality that is appealing to the masses. For the latter, when the TV-reality ends and the real-reality begins, one question remains: how do you capitalize on this opportunity and stretch your fifteen minutes into a lucrative career that ideally…hopefully…catapults you into TV-stardom.

Having experienced this process, living vicariously through one of my clients, Brian Malarkey, I can tell you that this is not an easy task. You may recognize Brian, who is opening Searsucker Restaurant this summer, from Bravo’s “Top Chef 3 Miami,” or perhaps you recognize him from the time he spent as Executive Chef at Oceanaire, or preparing dinner for  “The Real Housewives of Orange County” or his webisodes on BravoTV.com. Most likely though you recognize him from literally the hundreds of demos, non-profit events, food & wine festivals, cooking competitions and classes, motivational speaking opportunities, and some of the less glamorous events he’s taken part in and worked his you know what off, to get out there and stay top of mind.

Well, after all that I am happy to announce it’s paying off. After nine months of working with a production company and network, countless meetings, thousands of miles to-and-from L.A., power points up the wazoo, we’ve got ourselves a TLC Special called “Mega Bites” hosted by Brian Malarkey that will air this summer!

After being part of this process and being so excited for Brian to get this opportunity, I was not going to miss the chance to see the filming. Especially since he was building MEGA sized food, with the help of a real engineer, a food scientist and hundreds of volunteers, as a fundraiser for a local community center. So a few Sundays ago, my husband and I hopped in the car and drove up to La Canada to witness the unveiling of the World’s Largest Rice Krispies Treat, weighing in at over 10,000 pounds and certified by Guinness World Records, topped with unbelievably delicious one-foot marshmallows.

I couldn’t be prouder and happier, as to the roar of a crowd, the plexi-glass mold that housed the 8x12x8 foot creation was ripped off and came crashing to the ground in perfect made-for-TV style! And thank goodness, since there was literally no way to do another take. Will this be the break that this reality TV personality has been working so hard for? There is only one way to find out. Stay tuned to see the full episode on TLC this summer…and if you hear anything, well hopefully that’s just the rumblings of a SERIES…

Think Pink!

Katherine

As I wrenched myself out of bed, I met Lauren at the bathroom sink and we locked eyes, knowingly. “This is the face of a defeated publicist,” I said as we simultaneously burst into laughter.

Hey, Las Vegas is a city that can chew you up and spit you out in a matter of 24 hours, and we lasted 3 nights and 4 days! A pat on the back? Don’t mind if I do! It was 9 a.m. on Wednesday and we’d been in Las Vegas for work since Sunday night. Lauren and I had 6 hours left and were exhausted to the core, yet still having so much fun!

Re-wind to Sunday.

As lifestyle and hospitality publicists, much of what we do in the public eye is seen as glamorous.  Case in point, heading to Las Vegas for the annual Nightclub & Bar trade show. Nightclub & Bar (NCB) is a convergence of the who’s who of the nation’s nightlife industry leaders showcasing the next big thing in a business infamous for “one-upmanship,” as Lauren has appropriately dubbed it. However, it is important to note that with amazing professional opportunities such as these comes the territory of wearing many, often unexpected, hats, and doing far more than our media relations job description. Sometimes, we’re more like fireman, putting out fires and keeping a hawk eye on hot spots, all the while keeping a cool, calm and collected front.

So, there Lauren and I were in Vegas: the City of Sin, a city known for partying hard and now, for us, the city of wearing many professional hats by day (and into the wee hours of the morning).  Here are the highlights of our hat tricks on The Strip:

Client scheduled to fly in to Vegas Monday morning to speak on the NCB Top 100 Panel at 2:15pm as a keynote speaker.  Predictably, said flight is delayed. On a wing and a prayer, we made a mad dash to the convention center to get our client checked in, acquire the necessary credentials, check in at speaker headquarters, and review speaking points in case, as a last resort, one of us must pinch-hit and present to the audience of 300 in his place. At 2:00 on the dot, he pulls up in front and we usher him in, as if nothing had ever happened. And he rocked it.

Following a leisurely dinner, at approximately 9:30 pm, a different client announces, “We have a little challenge on our hands,” and explains that the fundamentals of the trade show booth are  stuck in customs at the Mexican border and wont make it in time for the show, which starts in 14.5 hours.  So, we had to find a way to recreate our client’s entire booth by noon the next day, in a new city, with seemingly no pre-existing contacts. And we did. And it looked awesome. “Better than what we had planned,” according to the client.

Tuesday night found Lauren & I happily bouncing from industry party to industry party with our clients, networking with the NCB crowd.  It was a success, having made our marks at the likes of Haze in the new Aria Hotel, the Mandarin Oriental’s bar, XS at the Encore, among others. Official bedtime: 4am. Ouch. Taking one for the JPR team.

Wednesday marked the completion of our Vegas trip, but not before a full day at the convention center- on 4 hours of sleep. Planting smiles on our faces and dolling out words of encouragement, we rallied the troops as we worked the convention floor for the next several hours one last time.

Las Vegas was certainly a successful trip for several of our clients and many obstacles were overcome in the trek to success. However, it was also a great example of just how many hats publicists can wear on any given day and that our job is anything but  9-5.

In fact, I think that one of the defining characteristics of anyone looking to “break into the biz” needs to be flexibility, because trust me, no two days are the same in the life of a PR person. But, at the end of the day, I’m sure none of us would have it any other way.

Happy hat wearing! And, as always, think pink!

Jessica