True or False? I never worked in a restaurant.
For a public relations professional, like a reporter, it's crucial to understand the industries you work with or report on, even if you never worked solely in that industry. It's an interesting dichotomy. I count the restaurant and hospitality industries among my expertise. These are the common link tying together my work as a journalist, a PR professional and a social media and events manager.
I am as comfortable talking high-end cocktails or craft beer brands with a beverage manager or learning about new ingredients and the best ways to combine them from a talented chef as I am typing away at a computer in any office. Maybe even more so.
So, while I can't say I've worked at a restaurant in a traditional capacity - I have worked closely with so many consummate professionals over the years, interviewed them, promoted their work, advised them and seen them in action doing what they do best.
I could list quite a few establishments that will always feel like a second home. It's the only way to do this kind of work well.
In founding Prologue, I knew the restaurant and hospitality industries would be a focus of the work I love to do. Opening new restaurants. Announcing exciting developments that changes the business landscape. Highlighting the tremendous efforts of talented people. Re-introducing those businesses with solid reputations who might be seeking a new audience. Re-branding or advising in any times that call for it. It all makes for exciting and unexpected days.
Given the philosophy behind Prologue, I wanted to pinpoint where this all started, for me. I started as a writer. A journalist. I reviewed music and film as much as food and culture. So, why this path?
I've always been drawn to the experiences in our lives that bring us together. My Sicilian born-and-raised father taught me well. Dinner was meant to be spent as a family around a table, talking about our day. And growing up, it always was. Food is communal. It is a way we express our heritage and culture, our link to our families, to the past, the places we've visited and one way we make new memories too.
These feelings are constantly reinforced by the passion I witness in restaurant owners and managers who work tirelessly to create a gathering space customers will embrace, a menu they'll return to and place that means something to the community where it begins.
For me that kind of commitment translates into a reason to help highlight a business. It makes the kind of skills I've built up over 20 years in and around media more worthwhile. Easy answer.
What led you toward the profession you hold? What's your own Prologue?
Stephanie Angelyn Casola founded Prologue as a writer, social media and PR professional with more than two decades of experience in media. She's addicted to wi-fi and minimalist design, holds high expectations for coffee, craft beer and pizza, and grew up an avid fan of scary movies. Recently dubbed the "Queen Bee of hustle, media relations and coolness" when she's not working, she's probably ducking into a movie, rock show or museum (so she'll text you after). Email her at email@example.com.