I’m a PR consultant with 25 years’ experience in Food and drink PR. I trained at Leith’s School of Food & Wine before working as a chef in the City for a while. I couldn’t stand the heat, so I got out of the kitchen and then spent six very happy years at Harrods. I’ve worked in several agencies in Bristol, running food accounts, and have run my own business with a team of fellow foodies for ten years now. We only work on food and drink accounts, it’s what we know and love. And it’s what we’re good at.
What skills can you bring as a mentor?
When to use PR, why to use PR and what type of PR is best for you? What social media platform should you be on? How often should you post and what should you post? How to deal with complaints on social and how to maximise positive coverage and comments. Attracting broadcast coverage, and driving brand awareness and sales through print media features.
What do you think makes the difference between a good business and a brilliant business?
A good business is a bit like a good employee. A good employee does what they are paid to do, they do their job, they carry out tasks as they’ve been allocated. A good business does what it says it will do, no more, no less. A brilliant business is like a brilliant employee. A brilliant employee never stops thinking of ideas, goes beyond what has been asked of them every day, helps colleagues, delights clients and loves the business as if it were their own. A brilliant business is just the same. As Raymond Blanc famously says, it’s all about surprise and delight. Doing more than the basics, doing extra, exceeding expectations.
If you had your time again in business, what would you do differently?
I would be bolder, think bigger and move faster. I would question less and do more.
Founder, Pam Lloyd PR