In this engaging episode of Magazine St. Kitchen x Swiggy presents Speak Greasy, Gauri Devidayal is joined by three industry experts to explore the evolving world of restaurant PR, marketing, and brand storytelling. The restaurant business is no longer just about good food and service—it’s about crafting a narrative that resonates with customers, leveraging digital media, and understanding the impact of PR in shaping a brand’s success.

Digisha Shah, founder of DSPR & Yours Truly, started her PR agency at just 22, working with some of the biggest names in the hospitality industry. Shouger Merchant Doshi, founder of Rainmaker Consults, left behind a legal career to become a leading name in restaurant marketing, handling high-profile clients like One8 Commune and SuperYou. Tripti Bhatia Gandhi, founder of Detales Brand Communications, built her agency from the ground up, launching global brands such as Pret A Manger and Magnolia Bakery in India.

The discussion delves into how restaurant PR has evolved, moving beyond traditional media coverage to a more dynamic, digital-first approach. While print media once defined success, social media and influencer marketing now play an equally powerful role in shaping a restaurant’s reputation. The guests explore how restaurants can craft compelling stories that not only attract media attention but also create lasting emotional connections with customers.

One of the most critical aspects of modern PR is understanding its return on investment. Many restaurant owners struggle with measuring the tangible impact of PR efforts beyond immediate footfall. The conversation uncovers why PR success is more than just a spike in sales—it’s about positioning a brand for long-term relevance. Well-executed campaigns ensure that a restaurant stays in the public eye even after the initial launch buzz fades.

Influencer marketing has become a crucial tool in a brand’s PR strategy, but not all collaborations bring value. The guests discuss how to differentiate between genuine influencers who drive engagement and those who rely on inflated numbers. With the digital landscape constantly shifting, selecting the right partners is more important than ever.

Crisis management in the age of social media is another vital topic. A single negative review or social media controversy can damage a brand’s reputation in minutes. The conversation highlights how restaurants can navigate crises, take ownership of mistakes, and rebuild trust with their audience.

From using chefs as brand storytellers to understanding how international brands localise their PR strategies in India, this episode is packed with insights. Whether you’re in the F&B industry, working in PR and marketing, or just interested in how restaurant brands are built, this conversation offers a masterclass in crafting success.

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