Terroir Talks: Restaurants and the media 

“Our second Michelin star brought a 25% revenue increase, and since entering the World’s 50 Best List and appearing on Chef’s Table every seat in the restaurant is now fully booked.”
— Tim Raue
“Once you have your business ethos, at the end of the day, the media is a marketing tool. People who want to come to your restaurant REALLY want to come.”
— Billy Wagner

Restaurants and the media have a relationship built on consumer trust. Increasingly though, its a relationship that's leveraged in ever more complex ways. The media brings awareness to the newest, most interesting and very best restaurants the industry has to offer - driving business and stature. But the advent of online media and cutbacks in traditional press mean it’s an industry that’s also rushing to redefine itself as unconventional methods of PR and marketing permeate through digitally native outlets. 

Terroir founder, Arlene Stein, hosted two of Berlin's very best restaurateurs alongside two internationally acclaimed journalists in a discussion focused on the present, future and longevity of the complex media and restaurant relationship.


Monday, October 26th 2018 hosted at HERMANN’S, Berlin

Tim Raue, Restaurant Tim Raue
Billy Wagner, Nobelhart & Schmutzig 
Lorraine Haist, Journalist
Mattias Kroon, Food writer

“The difference is, the food industry doesn’t really have the same budgets as luxury brands in, say, the motor or fashion industries.”
— Mattias Kroon
I remember asking colleagues whether I could really publish a title that said “Will this article change the future of the German culinary scene?””
— Lorraine Haist