Meehan, Zimmerman, Freeman, Chang, Carducci and Duessen were all on the round table. Getting Press for Your Bar
The Cheers roundtable focused on the essentials of getting operations coverage at the New York Bar show.
By Liza B. Zimmerman
bartenders and national publicists sat down with Cheers editor Liza B. Zimmerman to have a frank discussion about how to recognize and maximize the benefi ts of public relations. Th e panel included Belinda Chang, the former wine director
H www.cheersonline.com
at Th e Modern and a current New York-based consultant; Tad Carducci, co-founder of the New York-based Tippling Bros. consulting; Christine Deussen, president of New York-based Deussen Global Communications; Andrew Freeman, president of the San Francisco-based Andrew Freeman & Co.; and Jim Meehan, a New York bartender at PDT and cocktail book author. Th e discussion was lively and honest. Th e panel was
able to touch on topics that are likely to be integral to the success of many restaurants and bars. Issues such as when,
SEPTEMBER 2011 | 39
ow to get the media's attention, no matter what business you are in, has always been a challenging task. So it was an insight-fi lled hour when some top New York
MELISSA HOM
