Visibility You Can Taste
In recent years, we have experienced an explosion of gastronomic proposals: new chefs, venues with identity, daring fusions, and concepts that go beyond the kitchen. But what makes some appear on prime time news or a trends program, and others not?
The key is not only having a good product: it is in knowing how to communicate it.
It's Not About Mass Press Releases
Television—and the media in general—does not work with templates. Editors look for stories that surprise, move, or inspire. That's why, when we work with a client, the first thing we do is understand their proposal and identify what makes it unique: is it the sustainable approach? the chef's story? the space or the cultural proposal?
From there, we generate a real news story, not an advertisement.
Coordination and Trust
Once the approach is defined, we manage directly with the media the possibility of interviews, visits, or reports. This includes everything from writing the content to accompanying the client in the interview.
There is no room for error. Every appearance on television must be measured, cared for, and coordinated. Our goal is for the client not to have to worry about anything.
Real Cases That Have Appeared on Television
Some of the projects that have trusted us have appeared in media such as RTVE, Antena 3, Telecinco, or La Sexta, among others. This is the case of emblematic venues like Corral de la Morería, festivals like Tapapiés, or artists like Eduardo Guerrero.
👉 You can see some examples on the Clients page.
