The Brief
When Faru first opened in Durham, we covered an interview with them in Spotty Media’s own publication, Savour Magazine.
We knew owners Jake and Laura Siddle would be busy in the first six months of their new venture, but with a £98 tasting menu, we also had an understanding that once the first wave of initial excitement has passed, they would have to up the ante of their own marketing to ensure repeat business.
Six months later, the call came – and Jake and Laura asked us to help support their brand with marketing.
Their goals included:
Building brand awareness of their restaurant at a regional level though social media
Engaging wider audiences to increase brand awareness at a regional level though PR
Delivering key messages about the brand’s tasting menu and seasonal menus
Once the above had been achieved, work with the restaurant to gain more national exposure
Our Work
To address these goals, we developed:
We created a tailored strategy with Spotty Media creating content through engaging videos and managing Faru’s Facebook and Instagram account
Focused on consistent messaging, audience engagement, and showcasing seasonal produce and the work which goes into the dishes
Consultancy:
We worked with Faru on producing a new £60 tasting menu for Durham Restaurant Week, which, due to its success, they continued with this menu – to offer a lighter course menu to customers.
Jake and Laura also went one step further, to produce an entry level £40, three-course menu to engage new audiences – as well as introduced a new Sunday lunch menu offering,
Secured extensive news coverage and influencer coverage about the restaurant’s new £60 and £40 menus
Secured extensive coverage in regional media when Faru was recognised in the Michelin Guide – seven months after it opened
Testimonial
“Georga and Cara are excellent strategic thinkers and have such an in-depth understanding of the hospitality sector that their knowledge has been invaluable.
They have worked with us on many aspects of marketing, from social media to getting us coverage in all of the regional titles.
When we were fully booked for the first Restaurant Week we participated in, Georga advised us that we should continue with the £60 tasting menu to help us tap into new audiences. It worked, and it also helped us adapt our own mindsets to offer more menus – introducing a three-course £40 menu and Sunday lunch menu – to reach new and existing customers and to increase our revenue streams.
They truly go to great lengths to ensure the success of the businesses they work with and really do care about the success of those businesses, too.”
— Jake and Laura
