The truth about overnight success revealed
By Kristen Oliveri
Photo courtesy of Bullfrog and Baum/Solomon Oh
While publicity and success can take many forms, massive media and television attention can change the course of a restaurateurs’ professional path.
Many in the restaurant industry spend years toiling inside their kitchens and pouring over books to pay off endless bills, without ever even entertaining a thought that fame may come knocking on their door. Some within the food and beverage industry, quite frankly, don’t want such attention as their main goal is always to keep their restaurant, bar or hospitality hub in the center spotlight.
Others, who have grown up or are living in the world of food television and a food-centric culture, have experienced immense success in what feels, and looks, like overnight.
At From Zero to Sixty one of the featured seminars for Trade Talks 2012, a program conceived of and hosted by hospitality PR firm Bullfrog & Baum (www.bullfrogandbaum.com) in conjunction with the New York City Wine & Food Festival (www.nycwineandfoodfestival.com), Michael Chernow of the Meatball Shop (www.themeatballshop.com), Ben Sargent, host of Cooking Channel’s Hook, Line and Dinner (www.cookingchanneltv.com/hook-line-dinner), Douglas Quint and Bryan Petroff of the Big Gay Ice Cream Truck (www.biggayicecream.com) and Justin Warner of Do or Dine (www.facebook.com/DOorDINE) and the winner of The Next Food Network Star, spoke candidly about how they’ve handled the spotlight.
Warner, perhaps the most candid of the bunch, was originally working as front of house staff in restaurants throughout New York City when he decided to open NY’s Bed-Stuy-based restaurant Do or Dine with friends, and without any formal culinary training. While he has always been a bit of a trendsetter, his relationship with the media from the beginning was quite unconventional. He recounted the story of how he reached out to a food editor of the New York Times to let them know of his restaurant’s opening with a simple Tweet reading: “Yo, we open.” He notes, “The next thing I knew Continue Reading…