A busy start to 2018…

We can’t believe that we are already into the third month of 2018! Here at Pink Media we have had a very busy and exciting start to the year, and we have been lucky enough to experience a trip around the world courtesy of our clients’ latest endeavours – all from the comfort of our Baltic Triangle office, of course.

In early January, our journey started at Silk Rd, an eatery offering a taste of dishes from the Pacific to the Med. The restaurant launched its second site in the city’s impressive Beetham Plaza and has already been nominated in two categories in this year’s LCR Tourism Awards.

Moving along the Mediterranean coastline, Italian eatery Trattoria 51 has had a busy start to 2018 by celebrating its Valentine’s ‘week of love’, while Andrew Manion, Director of Aigburth based AJM Hair took Milan Fashion Week by storm at his first international catwalk show. Sicilian and Jordanian influence took to Castle Street when the street’s newest dining destination, Heritage, opened its doors in February.

Moving along the map to China, Liverpool has welcomed the Terracotta Warriors exhibition, and to commemorate their arrival, The Brink has created a delicious themed mocktail – we highly recommend giving it a try! With all things ‘healthy’ in mind, Suites Hotel and Spa started off 2018 with a health kick by announcing its partnership with Slimming World, adding its already rich health and fitness offering which includes a gym, swimming pool and stream room.

We’ve continued to enjoy all things Asian as Lark Lane’s gem Chilli Banana reintroduced its delicious Street Food Menu, offering a true taste of the best of Thailand, while Directors of Carringtons Catering Helen and Darren Wynn recently arrived back from their very own trip to Singapore and Thailand and are already incorporating the exotic flavours into their dishes. In keeping with the culinary theme, we’ve been so excited to work with Bond Events Group to announce the launch of Liverpool’s very first Chilli Carnival taking place this May – feeling hot, hot, hot!

Back on home shores, the historic Leasowe Castle unveiled its newly refurbished Star Chamber, with its focus remaining on the ceiling centrepiece which was lovingly restored and returned from London’s House of Commons in 1806. The site has celebrated its impressive renewal with the introduction of an exclusive Afternoon Tea experience with NovelTea.

More locally, Delifonseca Dockside has announced its exciting extension plans, which promise an even bigger and better foodie haven on our doorstep very soon. There’s more good news for our city as the King of Castle Street and Director of DV8 Designs, Lee Birchall, has provided the cosmopolitan postcode with a duo of new social spots, Rox and Sanctuary Tap, adding to his ever growing portfolio.

Heading over the water to the Wirral, we saw Maxweb start its year off with a collaboration with Ghost Software Ltd to create a bespoke app that is set to revolutionise the property sector, while Bebington Glazing has successfully secured various city centre projects at notable venues including Goodman Wells.

Here at Pink Media we’re already looking forward to the rest of the year – who knows where it will take us? Keep an eye on our blog to find out…

Guest Blog – PrivilegeHR

How to avoid HR hindrances when it comes to hiring seasonal staff this Christmas

The Christmas season is fast approaching and this time of year means big business for the hospitality sector, with festive parties and lunches taking over bars, restaurants and hotels across Merseyside and beyond.

Human Resource expert and Founder and Director of PrivilegeHR Peter Waller-Flynn shares industry advice for managing the recruitment process this December.

It is undeniable that during the festive season, the hospitality sector thrives, with customers coming in droves to eat, drink and be merry with friends, family and colleagues. But with this increased demand often comes a whole host of issues for recruiters.

Hotels, restaurants, bars and caterers can experience an unprecedented spike in recruitment during the winter months to meet ever-increasing consumer demands. In 2015, spending in restaurants and bars increased by 8.1% on the previous month and with spending on the rise again, employers often turn to seasonal staff to ensure that operations run smoothly throughout the yuletide period.

This recruitment drive can often be a huge drain on resources for small to medium sized businesses right through to corporate giants, taking a toll on workforce, time and money. A sudden inflation in job applications can be inundating for a recruiter and finding suitable candidates can be a daunting and tiresome task.

Over a quarter of people employed in the hospitality sector are under the age of 21 and when it comes to hiring seasonal staff, restaurants and bars are often faced with a flurry of young people wanting to build up their experience; however, it is important that employers look for candidates that demonstrate a genuine, hard-working ethos. Temporary staff can often lead to long term employment for the right candidate, saving the hassle of re-recruiting in the future.

There are many reasons that candidates apply for seasonal work. They may be seeking flexibility but often the applicant may be hopeful that the opportunity will transpire into full time work in the future. To avoid disappointment or confusion, it is important for employers to be clear from the offset, stating the period of employment in the advert and again at interview stage.

Staff recruitment can be a long process and this rings particularly true during the festive season when the volume of applications received by the hospitality sector rises dramatically. Getting positions out to advert out early is one quick fire way to secure additional time to manage the process and utilise resource without straining day to day operations.

Instead of traditional interview methods, employers could consider holding assessment centres or recruitment days, which often see a large number of potential employees attending an interactive session over the course of a full or half day, dependent on the volume of candidates and how vigorous the selection process is. This is a great way to see how candidates work around others, often involving tasks such a roleplay exercises or team building whilst also allowing the recruiter to see more applicants over a shorter time period.

Due to the nature of hospitality work, around 86% of employees are paid by the hour which equates to more paperwork for the employer. With advancements in HR, there are numerous payroll solutions that can offer a cost-effective way to ensure that payments are received on time and sick pay and holidays are dealt with accordingly.

PrivilegeHR works closely with businesses in the hospitality sector and is familiar with the issues that companies face year on year. Human Resource issues are often not at the forefront of an employer’s mind amidst such a hectic season but a thought-out HR strategy and the implementation of effective systems can save thousands of pounds and make the recruitment process more enjoyable for both the recruiter and the employee.

For more information visit www.privilegehr.co.uk

Vegan Month

With November officially underway, a number of our foodie clients across the city are celebrating Vegan Month with a selection of delicious meat-free dishes….

Tiger Rock Hawker

Tiger Rock Hawker, with locations on Smithdown Road and on North John Street, is serving up a variety of East Asian flavours this Vegan Month.

With a variety of dishes on offer including Yam Mamuang (Fresh Shoestring Mango with Chopped Onion & Peppers in a zesty Hot Thai Dressing, £4.95 and Tofu Sumbat (Stuffed Tofu with Cucumber, Beansprout, Leek & Chilli Tamarind Sauce, £4.95), there’s certainly something for everybody to enjoy.

For more information visit www.tigerrockliverpool.uk


Suites Hotel & Spa

Handley’s Brasserie, located within Suites Hotel & Spa, is serving up a vegan dish with a difference.

The Roasted Vegetable Stack with Balsamic Dressing comprises a selection of perfectly cooked vegetables including peppers and onions topped with a flavorsome glaze.

The dish is available as part of a set menu whereby two courses are priced at £19.50 and three courses are priced at £22.50.

For more information visit www.suiteshotelgroup.com


Trattoria 51

Located on Old Hall Street, Trattoria 51 is renowned for its classic and contemporary Italian menu.

Comprising a range of dishes including pizzas and pastas, the eatery offers vegan options including Bruschetta Classica (Marinated Cherry Tomatoes & Garlic, £3.95) and Penne Arrabbiata (Tomato Sauce, Chilli and Garlic, £7.95) alongside a selection of organic vegan and vegetarian wines.

For more information visit www.trattoria51.com



Delifonseca is renowned across the city for its vegan classics, including the eatery’s Deli Dip Platter, Falafel Wrap and Sumac Salad.

To celebrate Vegan Month, the award-winning restaurant’s chefs are fittingly kicking off November with a very special dish.

The limited-edition recipe comprises a Giant Slice of Pumpkin stuffed with Wild Rice, Lentils, Chestnuts, Mushrooms & Herbs served with Spiced Red Cabbage.

The dish is priced at £11.75.

For more information visit www.delifonseca.co.uk

The Brink

The UK’s first and Liverpool’s only dry bar The Brink is celebrating Vegan Month with a delicious meat-free offering.

The Parr Street venue serves up a range of vegan and vegetarian offerings including Quinoa with Roasted Vegetables & Sweet Potato served with a Soy Ginger Sauce dressing (£6.95).

For more information visit www.thebrinkliverpool.com

What is PR?

It is a common misconception to regard marketing and public relations as the same thing…

Many people, including myself, a newcomer to the world of PR and the Pink Media office, have used the terms PR and marketing interchangeably. Although they are somewhat intertwined, they are not the same thing. However, it is often difficult to tell where one ends and the other begins.

So, what exactly is the difference between PR and marketing? Though related through promotion, PR and marketing use different strategies to achieve their desired goal and overall effect.

Marketing is the general process of boosting public awareness of a product or service. PR manages a company’s reputation by assessing public attitudes.

PR and marketing companies have different target audiences. Marketing explores the relationship between a product and its existing & potential customers. However, PR is concerned with a broader audience of organisation stakeholders; the media, investors and legislators.

Despite the difference in functions and overall purpose, PR and marketing do still go hand-in-hand. Marketing strategies strive to create public interest and PR kicks in when there is news to report. Whilst both mediums are proactive in their promotion, PR has to be reactive.

The strategies employed by marketing and public relations to promote are what ultimately separate them. Marketing uses ‘paid’ media such as advertising – a strategically planned and timed method of promoting a product and service. Marketeers dictate how the customer will perceive the product or service.

On the other hand, PR uses ‘free’ or ‘earned’ media that relies on positive publicity from third parties. This is media that is beyond the company’s direct control. There is an old saying, “advertising is what you pay for and publicity is what you pray for”. Positive publicity essentially protects, enhances and increases the visibility of a brand.

All that said, social media has distorted the boundaries that divide marketing and PR even further. A brand’s ‘online’ reputation is intrinsically linked to its ‘offline’ reputation – meaning PR now has to take on an additional role. Furthermore, social media can disseminate news at such a sheer pace that marketeers can now exploit this space for free promotion.

Social media has created a new and direct channel whereby brands can interact with people. Successful press releases and marketing campaigns depend on their ability to spark interest and online conversation, revolutionising the way PR and marketing companies engage with their target audiences.