Whats a fresh idea

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Whats a fresh idea?
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It makes you say,

• Wow, thats different!

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It talks about your brand
in a great new way.
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Its a message that connects
your company to a key audience.
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Is it time to get fresh?
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The Fresh Ideas Group Public Relations for the
Good Life
Food and wine Organic products
Natural living Green business

• The Good Life
• Pleasure without guilt 2. Healthfulness without
  suffering 3. More than just selling products

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Heres what every PR firm does
Media relations
Speaking engagements and training
Positioning, branding and messaging
Trade show coordination
Crisis communications
Strategic communications counsel
including FIG
Product launch promotions
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What we offer clients
Credibility with mainstream and niche audiences
Measurable objectives and results reporting
We speak the language of your industry
PR plans integrated with your marketing plans
Smart, hardworking people
Decades of experience and contacts
We only pitch what we believe in
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Whats the FIG difference?
We love events and are great at them media
tours, parties, tastings, tradeshows, chef
promotions.
We keep our integrity with the press by knowing
what they want and not harassing them. Press call
FIG when theyre working on stories in our
industry.
We offer national reach and clout with
personalized service. You wont be one of
hundreds of client accounts at FIG.
We protect, defend and enhance your reputation
before all audiences media, retailers,
investors, employees, community and industry.
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Why youll like working with FIG
We get results
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Why youll like
The gift box from Flora rocked! My whole office
is digging it. Kristin Bjornsen,
Alternative Medicine
working with FIG
I had a grand (and useful) time. Im going to be
proposing several different stories on Colorado
wine and wine travel. Both our editor-at-large
and travel editor are interested.
Sara Schneider, Senior Wine Editor, Sunset media
tour participant
Unlike other PR firms that inundate my in-box
with interesting, but useless information, the
FIG group understands the type of news and views
I need to do my job. Kimberly Lord
Stewart, author of Eating Between the
Lines (St. Martins Press, 2007)
We serve the press,
Overall very well done and impressive. And Id
tell you if it wasnt. Jeff Siegel,
Fort Worth Star-Telegram media tour participant
as well as our clients
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Who we Currently
Work with
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Why youll like
They understand the twist of a phrase or the
placement of focus that will elevate your press
release or event out of the presss ho-hum file
and into a major story. Current client Doug
Caskey, executive director Colorado Wine Board
working with FIG
By visiting our farms and processing plants, and
walking in our shoes on the grower/marketer side,
the FIG team showed it could speak with authority
and passion about our company. Former client
Tonya Antle, senior vice president Earthbound
Farm
I wanted to let you all know how your positive
reinforcement, support and feedback has inspired
me to keep pushing for what I feel are absolutely
the right things to be doing with this
brand. Current client Jill Walters, vice
president of natural sales Horizon Organic
We nurture and keep
positive relationships
Three hours before we were to sample a whole
roasted baby pig at the IACP convention, the pig
was nowhere to be found. Sylvia stepped right in,
searched many walk-in refrigerators and found the
pig still sitting in a cooler on the loading
dock. FIG is the kind of PR agency I would use
for any campaign that I had. Longtime friend
Bruce Aidells, chef and author
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The FIG Index
Years of experience in public relations 78

Years of experience in food service 35
Years of experience in journalism 44
Expos attended 67
Years of experience in retail 19
Communication crises lived through 15,
including Mad Cow Christmas body parts in
brownies (false alarm) attacks by both anti- and
pro-organic activists two plant fires, three E.
Coli scares, three corporate acquisitions, and
184,000 letters to the USDA
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Who we Are
WEIRDEST JOB Dressing up as Howard Stern runner
on film set restaurant hostess at a lumberjack
hangout selling pumpkins on the side of the
highway in San Jose, Calif. Cuisinart
demonstrator spreading the word about global
warming dressed as one of Santas elves (Dont
let our workshop melt) prep girl for a catering
company night receptionist at a methadone
clinic cocktail waitress in Las Vegas serving
Tony Orlando Dawn and Juliet Prowse in the same
night flying trapeze instructor
BEST THING EVER EATEN Cassoulet at Thoumieux in
Paris raspberries from my parents bushes in
Minnesota freshly caught fish grilled quayside
in Turkey carnitas at Tia Maria in Denver
chocolate cake anywhere, anytime figs right off
the tree chocolate croissant in Spain chocolate
croissant in Paris stinky cheese Domaine
Tempier dry rosé with Moroccan olives and organic
tangerines in the tidepools at Big Sur fresh
roasted maize, after having been lost and hungry
in Africa for several days
LANGUAGES SPOKEN American English, English
English, French, Spanish, German, Food Spanglish,
Japanese swear words, Italian and some Hindi
A few of the FIGs foolin around in the FIG
kitchen
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Why wait to find out why youll like working with
The Fresh Ideas Group?
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Call to find out how your company can get fresh!
The Fresh Ideas Group
2400 Spruce Street Suite 100 Boulder, CO
80302 303.449.2108
96 South Street Northampton, MA 01060
413.582.7079
www.freshideasgroup.com