| The 7 Second 'Stick out Rule'. |
| Written by Brian James | |
|
There are 1000's of chefs, but only a few who stick in our minds;
sometimes it's about their food, mostly it's about their personal
point of difference. Gordon Ramsay swears a lot. Jamie Oliver is community minded. Nigella Lawson is voluptuous. But what if you are a food writer or restaurant reviewer? How do you stand out and get the media's attention? Trevor White is a reviewer with the US magazine Food & Wine. What makes Trevor stand out is his Seven Second Rule. This is how it works. Trevor White can judge how good a restaurant is going to be or worthy of a review in just 7 seconds. It's such a gimmick - the 7 seconds, but it makes him memorable and he's known worldwide for it. In Melbourne recently to review our restaurants he had a half page feature in The Age newspaper.Prime media. Here's a sample of how he works. He visited the exclusive Donovan's in Bayside Melbourne. "Mid afternoon. Great view. This place surely belongs on Santa Monica. Both restaurant and menu look large, comfortable and expensive. A tired young woman announces that the reason we are having such difficulty securing a reservation on the phone is because Donovan's is, after all, a two-hat restaurant. We turn to leave, determined to waster our money elsewhere. Why is it that the hospitality industry is full of people who know only hostility?" Ouch! That seven second review and others were featured in The Age article. It caused red faces and happy faces. Vive la difference Bottom line is that Trevor White stands out from the other food writers because he has a point of difference - his Seven Second Rule. Is he better than the rest? Maybe, maybe not; he's just different and the media love him! Are you different? Think of something that makes you stick out. Remember, the media has only seconds to judge whether you are worthy of a story and it's usually less than seven seconds! |
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