We’re looking for another crusader (caped or otherwise) to join us in the studio and help us do great stuff!
The position is a full time studio support role. Someone with an eye for design, a proven background in ‘getting it out the door’ and a smashing personality. You’ll have been in a similar environment for about 3 years and are now looking for the next step, be awesome in all the usual Adobe applications and have great attention to detail when doing a Photoshop retouch or two, you might even have some video editing and After Effects skills. The more you can offer, the more ‘super’ we’ll find you!
If you think this sounds like you, drop Malc an email to email@example.com with your CV and some portfolio samples and maybe we’ll invite you in for a drink in our bar to discuss a few of the times you’ve ‘saved the world’.
Costume not required, we’ll provide one! [no agencies just now please].
A few weeks ago Lauren was selected as one of the Top 30 under 30 in ‘Restaurant Marketeer and Innovators‘, an event in collaboration with Propel Hospitality. The event, which was the first one of its kind, celebrated the next generation of market leaders in the food and hospitality industry. It was a great opportunity for Lauren to represent Vital and her work with clients to her peers who also work across both in-house and agency roles.
The evening consisted of a Cocktail event at The Vaults, Revolution Bar and included a presentation from representatives from Just Eat, Propel and Thai Leisure Group. Described as ‘having a natural understanding of the industry’ it was almost like Lauren has ‘Beer in her Blood’, but for this occasion it was for all the right reasons!
She’s pictured after the presentation with Diego Lijtmaer, Director of Business Development at Just Eat
“Vital are the second longest standing sponsor, coming on-board in 2009. They’ve funded and supported me ever since as well as just having built and launched my new website http://www.daverydingski.co.uk/
Support from Jeremy Eaton and the team at Vital has been key to enabling my progression in the brutal but amazing sport of ski slalom.
Partners like Vital are hard to find!”.
‘What’s going to be happening online in next twelve months, twelve weeks, twelve hours…? How, where and when do we identify which channels and platforms are best suited for what it is we’re trying to do with our brand?!’
Increasingly we’re finding that we’re having to research and summarise for our clients what’s going on in an increasingly pacy world, helping to identify not only what is happening now but what’s coming through. Means we can be both proactive and reactive almost simultaneously.
So taking social media, what’s 2018 likely to bring? Here’s our very brief take on it, three platforms at least. Some stats, some ideas and some observations. It could of course have all changed by the time I hit ‘publish’..!
2018 set to be the year of the Influencer. Influencer marketing places the focus on influential people rather than a target market as a whole and marketing activity is orientated at these influencers. In 2016-7 over 80% of marketers utilised social influencers and 94% consider it benefited brand.
Influence is not about number of followers or engagement, it’s ability to drive ACTION.
Instagram. Fastest growing social media platform with 600m unique users monthly, 53% of whom follow brands. Since Instagram launched Stories a year ago the number of daily users at 300m has increased by 160% and it is expected that by the end of 2018 over half of users will use Stories.
Facebook actively downgrades business content in users feeds via its content display algorithms, this makes it hard to gain visibility. Facebook Live videos. Watched 3x longer than regular videos and will push brands toward embracing spontaneous creative moments through live streaming. Videos for mobile should be 15 seconds or less (that’s Facebook speaking), use captions as sound increasingly muted. If longer then ensure key messaging comes in during 15 seconds.
Twitter is all about the latest news, anything too promo gets less traction, Instagram now has twice as many followers as Twitter. Use Live Broadcast for product news, reviews and interviews with influencers. With video now part of Twitter makes for great engagement and mobile friendly.
Food trends are funny old things, every winter food companies, PR firms, and media outlets pull out their crystal balls and boldy state their predictions for what’s going to be big in food this year.
There is some consensus at least among forecasters that scientifically engineered plant-based proteins will be big in 2018 thanks to bleeding pseudomeat big boys like Beyond Meat and Impossible Foods. The world also doesn’t appear to be dumping charcoal food either. Others pulled out some truly original ideas like the rise of Earl Grey tea, my Grandmother would be delighted. Who knew too that cottage cheese would be “the new Greek yogurt?”
Of course it could be that they’re consigned to the flip-top bin come December but no matter, here is the list-of-lists of literally every single food and restaurant trend prediction for 2018, blame Eater for compiling.
Let us know if you make it to the end! No prizes but we’ll go and celebrate with at least one of these trend-setters on your behalf.
Regional Mexican and Chinese (Nation’s Restaurant News); Asian island cuisine (Restaurant Business); Restaurants designed for delivery and takeout (Restaurant Business); “Gut-friendly menu items”/medicinal food (Restaurant Business) (BBC) (Chase Bank (Fine Dining Lovers) (The Daily Meal); Creative use of waste/up-cycled products/food waste reduction (NRA) (Nation’s Restaurant News) (Specialty Food Association) (The Daily Meal); Chicken (Nation’s Restaurant News); Data-driven restaurants (Restaurant Business); Competitive dining (BBC); Customised employee training (Restaurant Business); Labour issues (Restaurant Business); “Fine-casual” (Nation’s Restaurant News); Casual restaurants redesigning menus for baby boomers (Restaurant Business); Israeli cuisine (Nation’s Restaurant News); Colourful food (Nation’s Restaurant News) (The Daily Meal); Vegan desserts (Buzzfeed); Vegetable entrees/veggie-centric/vegetable-forward cuisine (e.g. fresh produce is star of the dish) (NRN) (Nation’s Restaurant News) (The Daily Meal); Pizza (Nation’s Restaurant News); Deep frying (Fine Dining Lovers); Nostalgic foods (Nation’s Restaurant News) (The Daily Meal); Jewish-style delis (Nation’s Restaurant News) (QSR Magazine); Oats (The Daily Meal); High-end no-alcohol drinks (Nation’s Restaurant News) (BBC) (Buzzfeed) (The Daily Meal); “Farm to shaker” (Nation’s Restaurant News); Farm to table menus (Chase Bank); Adjacent wine bars (Nation’s Restaurant News); “Augmented” cold brew coffee (Nation’s Restaurant News); Mezcal (Nation’s Restaurant News); New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut) (NRA); Earl Grey tea is so hot right now. Shutterstock; Earl Grey tea (Supermarket News); House-made condiments (NRA); Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas) (NRA) (Supermarket News); Ethnic-inspired breakfast items (e.g. chorizo scrambled eggs, coconut milk pancakes) (NRA) (Supermarket News); Sustainable seafood (NRA); Healthful kids’ meals (NRA); Ghee (Buzzfeed); Vegetable carb substitutes (e.g. cauliflower rice, zucchini spaghetti) (NRA); Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo) (NRA); Authentic ethnic cuisine (NRA); Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi) (NRA); Peruvian cuisine (NRA); Specialised tea (BBC); House-made/artisan pickles (NRA); Heritage-breed meats (NRA); Modern Italian (Fine Dining Lovers); Thai-rolled ice cream (NRA); Affordable food (QSR Magazine); Tactile foods (Forbes); Entertainment and technology (QSR Magazine) (BBC); Savoury desserts (Fine Dining Lovers); Healthy and indulgent foods (QSR Magazine); Drinks with “exotic” ingredients (QSR Magazine); Alternative sweeteners (Specialty Food Association) (Chicago Tribune) (Fine Dining Lovers) (The Daily Meal); Black foods/goth food (QSR Magazine) (Specialty Food Association); Instagrammable foods (QSR Magazine); Cottage cheese is the new Greek yogurt (Chicago Tribune); Spicy-sweet, savoury-tangy flavour pairings (QSR Magazine); Fast and convenient food (QSR Magazine); Ethnic-inspired kids’ dishes (e.g. tacos, teriyaki, sushi) (NRN); Donuts with non-traditional filling (e.g. liqueur, Earl Grey cream) (NRN); Gourmet items in kids’ meals (NRN); Ethnic condiments (e.g. sriracha, sambal, chimichurri, gochujang, zhug) (NRN); Ancient grains (e.g. kamut, spelt, amaranth, lupin)/traditional bread (NRN) (Specialty Food Association) (Fine Dining Lovers) (The Daily Meal); Hyper-local (e.g. restaurant gardens, onsite beer brewing, house-made items (NRN) (BBC) (Fine Dining Lovers); Chef-driven fast casual concepts (NRN); Natural ingredients/clean menus (NRN); Grain bowls (The Daily Meal); Environmental sustainability (NRN); Locally sourced meat and seafood (NRN); Locally sourced produce (NRN); Simplicity/back to basics (NRN); Farm/estate-branded items (NRN); Geographic cocktails (Food & Wine); Artisanal whiskey (Food & Wine); Equality (Fine Dining Lovers); Cristalino tequila (Food & Wine); Arctic cuisine (Chase Bank); Small batch gins (Food & Wine); Plant-based foods (Forbes) (Specialty Food Association); No-broth ramen (Forbes); Filipino cuisine (Forbes) (Specialty Food Association); Delicious injections (Forbes); Facial recognition payment (Forbes); Floral flavours/edible flowers (The Daily Meal) (Whole Foods); Super powders (Whole Foods); Functional mushrooms (Whole Foods) (Fine Dining Lovers) (The Daily Meal); Middle Eastern foods (Whole Foods) (Specialty Food Association); Transparency food labelling/food transparency (Whole Foods) (Specialty Food Association) (Fine Dining Lovers) (The Daily Meal); Plant-based proteins/heme (Whole Foods) (BBC) (Chase Bank) (Buzzfeed); Puffed and popped snacks (Whole Foods); Tacos especially tacos with different types of wrappers and fillings (Whole Foods); “Root-to-stem” cooking (Whole Foods) (Specialty Food Association) (The Daily Meal); Sparkling beverages (Whole Foods) (The Daily Meal); Sizzling egg crepes (McCormick); Souping replaces juicing (Buzzfeed); Gyros meet arepas (McCormick) (Fine Dining Lovers); Dessert bao buns (McCormick); Berbere spice blend/North African spices/African flavours (NRN) (McCormick) (Buzzfeed); Tanzanian BBQ (McCormick); Japanese Izakaya eats (McCormick); Wellness drinks/superfood coffee (McCormick) (Self) (Buzzfeed); Hot pots (McCormick); Slower-growing animals (Nation’s Restaurant News) (Supermarket News); “Trash fish” at chains (Nation’s Restaurant News); Naan (Nation’s Restaurant News); Cannabidiol/Cannabis food (Nation’s Restaurant News) (Specialty Food Association); In-house distilling (Nation’s Restaurant News); Georgian wines (Nation’s Restaurant News); Algae (Supermarket News); Political food (Fine Dining Lovers); Seafood snacks (Supermarket News); Indulgence snacks (Supermarket News); Healthy snacks (Self) (Buzzfeed); Nuts and seeds (Self); Omega 9s (Chicago Tribune); Plant-based probiotics (Chicago Tribune); Chicory root fibre (Chicago Tribune); Pseudograins (Chicago Tribune); Single-serve snacks and meals (Self); Family-style dining (Virtuoso); Poke (GrubHub) (BBC); Timut pepper (BBC); Lettuce chicken wraps (GrubHub); Bulgogi bibimbap (GrubHub); Korean condiments replace Sriracha (Buzzfeed); Roasted cauliflower (GrubHub); Spicy tonkotsu ramen (GrubHub); Kimchi fries (GrubHub); Air frying (Buzzfeed); Cinnamon buns (GrubHub); Cowboy cooking (Chase Bank); Pumpkin soup (GrubHub); Comfort food and dessert (Chase Bank); Brisket sandwiches (GrubHub); Yellowtail belly (GrubHub); Communal table dining (Chase Bank); Mini corn dogs (GrubHub); Pork belly (GrubHub); Brick pressed chicken (GrubHub); Shio ramen (GrubHub); Korean fried chicken wings (GrubHub)
We all know the old adage ‘the cobblers children walk barefoot’, well, we finally got our boots on as we approach 2018!
As with many creative projects it kicked off with a pen and a blank sheet of paper (a beautiful thing!).
From design through copy, filming, photography to build it’s been a great collaborative team effort that acknowledges and reflects what the web is going to be looking like in 2018.
Vital has become an official partner for the third TEDx Leamington Spa, the theme is home and the event takes place on Saturday 18th November. This is the third event in Leamington, spreading the word about all things good and great. More news about the event here soon.
For further information on TEDx Leamington Spa 2017 visit tedxleamingtonspa.com
The Vital events and PR team has launched the Beer Town Film Festival in Marston’s Brewery’s home town of Burton on Trent.
The event which culminates next May has five categories including one especially for home grown talent. #BTFF is the inaugural film festival in the town and is being run in partnership with Burton and South Derby’s College and the Burton Mail, but entries are expected from across the country.
Vital’s Jeremy Eaton is on the organising board and judging panel. More to come.
Great to see the campaign which touched so many parts of the business going live this week – the NFU Mutual Smallholder campaign broke the National Press and magazines, online and across the NFU agency network.
A full creative team worked on the project led by Leigh, supported by Craig, Becky, Malcolm, Si, Cat, Jeremy and Sharon. Great photography by Rachel Spivey and a brill client in Charlie who trusted us implicitly to deliver the campaign. Great work team.