Aaron Kiel's profile photo

Aaron Kiel

Raleigh

Aaron Kiel is an award-winning journalist, editor/writer and principal of ak PR Group (https://t.co/rKZ8KsCzCH). He's also a reporter with Bar & Restaurant News.

Articles

  • 6 days ago | barandrestaurant.com | Aaron Kiel

    For Kevin Doherty, owner and operator of the New York City-based Tara Mór restaurant and its sister bar, Tara Rose, “Gin is in.”Doherty’s establishments offer elevated cocktails, inventive food, and stylish vibes. Their current gin selection ranges from Aviation American Gin, Barr Hill, Monkey 47, and Sipsmith, to the classics, such as Hendrick’s Gin, Bombay Sapphire, Tanqueray, and Beefeater.

  • 1 week ago | barandrestaurant.com | Aaron Kiel

    Crowdfunding can be a powerful growth tool for restaurants, bars, brands, and businesses in hospitality. It can help a company raise capital while building a passionate community of customers. Indeed, Invivo Co-Founder and Winemaker Tim Lightbourne believes just that, as his company has found significant success with crowdfunding on several occasions. The business is one of New Zealand’s leading wine producers, founded in 2008 by Lightbourne and Co-Founder Rob Cameron.

  • 1 month ago | barandrestaurant.com | Aaron Kiel

    Kim Jensen-Pitts, chief marketing officer at Cowboy Chicken—a Dallas-based, casual restaurant chain that specializes in real wood-fired rotisserie chicken—said limited-time offerings (LTOs) or limited-time menus are a great way for restaurants and bars to create excitement and news around the brand, especially for those with a limited marketing budget. LTOs are also a good tactic for exploring and testing new menu items, according to Jensen-Pitts.

  • 2 months ago | barandrestaurant.com | Aaron Kiel

    Téa Ivanovic, co-founder and chief operating officer of Immigrant Food, based in Washington, D.C., believes that the word “critical” is not strong enough to describe the importance of immigrants in the United States, especially in the food chain. “Immigrants are at the very heart of the U.S. bar, restaurant, and hospitality industry,” said Ivanovic.

  • 2 months ago | barandrestaurant.com | Aaron Kiel

    Brunch cocktails – especially “exceptional” ones – are gaining popularity. In fact, they’re a great way to boost revenue at a restaurant, according to Matt Jacquinot, national brand specialist for Holladay Distillery in Weston, Mo., one of the oldest distilleries in the United States. Jacquinot noted that the profit margins with brunch cocktails can be significant, so it’s worth it for restaurant owners and operators to explore the possibilities.

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Aaron Kiel
Aaron Kiel @akPRGroup
26 Feb 24

My latest Bar & Restaurant News article explores culinary #cocktails in the #bar and #restaurant industry. Many #mixologists and industry leaders are creating some amazing and innovative drinks! https://t.co/A4QpU2ErYt

Aaron Kiel
Aaron Kiel @akPRGroup
4 Oct 18

Loved hearing The New York Times Book Review Editor @PamelaPaulNYT speak about #books #journalism at the Digital Book World conference in #Nashville today #DBW18 https://t.co/ponh4x5i40

Aaron Kiel
Aaron Kiel @akPRGroup
3 Oct 18

RT @NashvilleMCC: @DigiBookWorld conference happening now! #DBW18 https://t.co/fySEkasGG4