A serving of PR success for Edinburgh restaurant
DINERS of Edinburgh are being asked to join Maison Bleue in celebrating its 15th anniversary – a story told by food and drink PR experts and reported by one of Scotland’s leading news agencies.
Maison Bleue arrived on the Grassmarket in 1998, when Tony Blair was less than a year into his 10 year reign as prime minister.
The owners of Maison Bleue are celebrating the 15 year milestone by offering different lunch and dinner deals. Owner, Dean Gassabi has put his prices back to the same prices that were in place in 1998, when they opened.
Dean said “We have gone from strength to strength over the last 15 years and can only thank our customers, many of whom are regular. Their passion and love of Maison Bleue allows us to celebrate our 15 year anniversary.
“We have been thinking for days what to do to celebrate our anniversary; we didn’t only want to celebrate Maison Bleue, but also our customers who have helped tremendously in our stay here on the Grassmarket.
“We finally decided upon the idea that we would help out the customers regarding their pockets. With everyone counting every penny in this climate it is getting harder to dine frequently.
“Now our customers can enjoy Maison Bleue’s freshly cooked food for affordable prices. This is Maison Bleue’s way of giving back to our diners. For £5 our customers can enjoy a lunch of the high standard that we consistently produce”.
Dean’s daughter Layla runs the logistics in the operation, this family business will stay steady on Grassmarket for years to come. Its distinctive blue decor and flower hanging baskets will continue to draw in customers and for the moment their celebratory prices.
The full coverage is at Deadline News and was secured on behalf of the restaurant as part of a public relations campaign carried out by Scottish PR agency Holyrood PR, experts in PR for the hotel, restaurant and hospitality sector.
Popular News Site Serves up food and drink PR for Chef Who Praises Slow
The owner of popular restaurant Maison Bleue in Edinburgh has earned headlines after speaking out against impatient customers.
Dean Gassabi, who founded the eaterie 15 years ago, has told how customers used to burger joints and fast food outlets often fail to appreciate the time needed to prepare quality food.
His views were reported on the website of Deadline News, one of Scotland’s leading independent news agencies, which attracts 40,000 unique visitors every month.
The coverage not only provided positive buzz for the restaurant and the skills of its staff, it also provided a valuable boost to the restaurant’s own website.
The full coverage can be read by visiting the Deadline News website.
The coverage was achieved as part of an ongoing PR campaign by Holyrood PR – the full story is in the original press release.
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