Jeanette Bennett brings together Sam Oches (Nation’s Restaurant News) and Jonathan Maze (Restaurant Business Magazine) for an inside look at how trade media shape the stories that define the restaurant industry. With humor, candor, and decades of combined experience, they reveal what it takes to get your concept noticed by the publications that operators, investors, and franchisees read every day.
They explain the distinction between trade, local, and consumer media—and why understanding these differences is key to building meaningful coverage. They share practical guidance on what makes a story newsworthy, the mistakes operators often make when pitching, and how to create relationships with editors that last.
From the importance of being available and authentic, to the value of PR firms and the role of emerging technologies like AI in shaping the future of journalism, this conversation is a must listen for founders who want to see their names in the right headlines. Filled with behind the scenes anecdotes and actionable insights, it pulls back the curtain on the media world that influences the entire restaurant industry.
Chapter Breakdown
00:00 – Opening: Main Dish Energy
00:48 – Why the Restaurant Industry is Human
01:47 – From Competitors to Colleagues
03:11 – What is Trade Media?
04:54 – Trade Media Drives the Narrative
06:24 – The Key: Be Available & Present
08:57 – What’s Your Unique Story?
10:32 – Tell Stories with Real Drama
11:47 – Human-Interest Angles & Sources
13:31 – Podcasts, Video, and New Media Channels
14:10 – What NOT to Do
17:08 – When Local Media Does Matter
18:11 – Do You Need a PR Firm?
20:02 – Bribes, Crab Rangoons & Ethics
22:01 – Press Releases vs Personal Pitches
24:14 – Common Mistakes Operators Make
26:45 – What’s Next: Economy & AI
29:16 – Closing Thanks
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