Taqueria
del Sol

Atlanta, GA

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Taqueria
del Sol

Atlanta, GA

___

Taqueria
del Sol

Atlanta, GA

___

Taqueria del Sol

Atlanta, GA

___

Taqueria del Sol

Atlanta, GA

___

Green Olive Media’s design and communications teams’ first action was to craft a cohesive brand book. An integral first step, a brand book is vital for consistently and succinctly defining the brands’ messaging, tone, personality and visual identity. The communications team took the brand book and focused on increasing brand recognition in the national food and beverage community, as well as increasing brand awareness and loyalty among the Georgia community and visitors. Green Olive  Media crafted a targeted press list of food/beverage and lifestyle writers across the nation. Within the local and national markets, pitching efforts were tailored to highlight Chef Eddie Hernandez in profile pieces, recipe features and on-air TV demos. Taqueria del Sol was pitched for national and local dining guides and “Best Of” issues, as well as for coverage of the restaurant’s menu items and concept as a whole. The marketing strategy was a two-pronged approach centered on building the brand’s online presence and its consumer relationships. Our design team redesigned the restaurant’s website, expanding the limited content to include press highlights, complete food and beverage menus, and links to social media outlets. We also transformed Taqueria del Sol’s e-mail marketing program by designing a custom HTML newsletter format to dispense the highly-anticipated weekly specials. Additionally, we built and maintained an interactive online forum through Facebook and Twitter to engage in dialogue with the restaurant’s followers. Utilizing our creativity and understanding of the food and beverage market, we also developed specialty on-premise programming, including the Foxeria del Sol festival, to excite and connect with fans beyond the daily counter-service offerings.

Green Olive Media’s design and communications teams’ first action was to craft a cohesive brand book. An integral first step, a brand book is vital for consistently and succinctly defining the brands’ messaging, tone, personality and visual identity. The communications team took the brand book and focused on increasing brand recognition in the national food and beverage community, as well as increasing brand awareness and loyalty among the Georgia community and visitors. Green Olive Media crafted a targeted press list of food/beverage and lifestyle writers across the nation. Within the local and national markets, pitching efforts were tailored to highlight Chef Eddie Hernandez in profile pieces, recipe features and on-air TV demos. Taqueria del Sol was pitched for national and local dining guides and “Best Of” issues, as well as for coverage of the restaurant’s menu items and concept as a whole. The marketing strategy was a two-pronged approach centered on building the brand’s online presence and its consumer relationships. Our design team redesigned the restaurant’s website, expanding the limited content to include press highlights, complete food and beverage menus, and links to social media outlets. We also transformed Taqueria del Sol’s e-mail marketing program by designing a custom HTML newsletter format to dispense the highly-anticipated weekly specials. Additionally, we built and maintained an interactive online forum through Facebook and Twitter to engage in dialogue with the restaurant’s followers. Utilizing our creativity and understanding of the food and beverage market, we also developed specialty on-premise programming, including the Foxeria del Sol festival, to excite and connect with fans beyond the daily counter-service offerings.

Green Olive Media’s design and communications teams’ first action was to craft a cohesive brand book. An integral first step, a brand book is vital for consistently and succinctly defining the brands’ messaging, tone, personality and visual identity. The communications team took the brand book and focused on increasing brand recognition in the national food and beverage community, as well as increasing brand awareness and loyalty among the Georgia community and visitors. Green Olive Media crafted a targeted press list of food/beverage and lifestyle writers across the nation. Within the local and national markets, pitching efforts were tailored to highlight Chef Eddie Hernandez in profile pieces, recipe features and on-air TV demos. Taqueria del Sol was pitched for national and local dining guides and “Best Of” issues, as well as for coverage of the restaurant’s menu items and concept as a whole. The marketing strategy was a two-pronged approach centered on building the brand’s online presence and its consumer relationships. Our design team redesigned the restaurant’s website, expanding the limited content to include press highlights, complete food and beverage menus, and links to social media outlets. We also transformed Taqueria del Sol’s e-mail marketing program by designing a custom HTML newsletter format to dispense the highly-anticipated weekly specials. Additionally, we built and maintained an interactive online forum through Facebook and Twitter to engage in dialogue with the restaurant’s followers. Utilizing our creativity and understanding of the food and beverage market, we also developed specialty on-premise programming, including the Foxeria del Sol festival, to excite and connect with fans beyond the daily counter-service offerings.

Green Olive Media’s design and communications teams’ first action was to craft a cohesive brand book. An integral first step, a brand book is vital for consistently and succinctly defining the brands’ messaging, tone, personality and visual identity. The communications team took the brand book and focused on increasing brand recognition in the national food and beverage community, as well as increasing brand awareness and loyalty among the Georgia community and visitors. Green Olive Media crafted a targeted press list of food/beverage and lifestyle writers across the nation. Within the local and national markets, pitching efforts were tailored to highlight Chef Eddie Hernandez in profile pieces, recipe features and on-air TV demos. Taqueria del Sol was pitched for national and local dining guides and “Best Of” issues, as well as for coverage of the restaurant’s menu items and concept as a whole. The marketing strategy was a two-pronged approach centered on building the brand’s online presence and its consumer relationships. Our design team redesigned the restaurant’s website, expanding the limited content to include press highlights, complete food and beverage menus, and links to social media outlets. We also transformed Taqueria del Sol’s e-mail marketing program by designing a custom HTML newsletter format to dispense the highly-anticipated weekly specials. Additionally, we built and maintained an interactive online forum through Facebook and Twitter to engage in dialogue with the restaurant’s followers. Utilizing our creativity and understanding of the food and beverage market, we also developed specialty on-premise programming, including the Foxeria del Sol festival, to excite and connect with fans beyond the daily counter-service offerings.

Green Olive Media’s design and communications teams’ first action was to craft a cohesive brand book. An integral first step, a brand book is vital for consistently and succinctly defining the brands’ messaging, tone, personality and visual identity. The communications team took the brand book and focused on increasing brand recognition in the national food and beverage community, as well as increasing brand awareness and loyalty among the Georgia community and visitors. Green Olive Media crafted a targeted press list of food/beverage and lifestyle writers across the nation. Within the local and national markets, pitching efforts were tailored to highlight Chef Eddie Hernandez in profile pieces, recipe features and on-air TV demos. Taqueria del Sol was pitched for national and local dining guides and “Best Of” issues, as well as for coverage of the restaurant’s menu items and concept as a whole. The marketing strategy was a two-pronged approach centered on building the brand’s online presence and its consumer relationships. Our design team redesigned the restaurant’s website, expanding the limited content to include press highlights, complete food and beverage menus, and links to social media outlets. We also transformed Taqueria del Sol’s e-mail marketing program by designing a custom HTML newsletter format to dispense the highly-anticipated weekly specials. Additionally, we built and maintained an interactive online forum through Facebook and Twitter to engage in dialogue with the restaurant’s followers. Utilizing our creativity and understanding of the food and beverage market, we also developed specialty on-premise programming, including the Foxeria del Sol festival, to excite and connect with fans beyond the daily counter-service offerings.

Green Olive Media’s tactical design and communications approach led to a number of effective tangible and intangible results. Green Olive Media successfully and consistently secured  Taqueria del Sol  in target media publications that supported  the restaurant’s goal of creating buzz around Chef Eddie Hernandez, the locations, and further growing their presence nationally. Green Olive Media pitched and secured placement for Taqueria del Sol in award-winning publications including Bon Appétit, Garden & Gun, The New York Times, Southern Living and The Wall Street Journal.  Taqueria del Sol was also picked by Bon Appétit and Food Network as a “Top American Restaurant,” and owners Mike Klank and chef Hernandez have been nominated for the James Beard Foundation Award for Outstanding Restaurateurs in 2011, 2012, 2013 and 2017. Through our efforts, Eddie Hernandez has participated in local and national culinary and beverage events  including the prominent Atlanta Food & Wine Fest, Charleston Wine + Food and the National Press Club, interacting and building relationships with prospective customers and regulars. Collateral provided by the design team supported communications efforts to spread the word about event details and influence brand perception. Taqueria del Sol’s reach crossed the nation and led to a cookbook opportunity with Houghton Mifflin Harcourt. One of the biggest initiatives of the past six months was planning and executing the book promotion and tour for ‘Turnip Greens & Tortillas.’ The book has garnered national acclaim and was featured in prominent publications including full spreads in Garden & Gun and The New York Times.

Green Olive Media’s tactical design and communications approach led to a number of effective tangible and intangible results. Green Olive Media successfully and consistently secured  Taqueria del Sol  in target media publications that supported  the restaurant’s goal of creating buzz around Chef Eddie Hernandez, the locations, and further growing their presence nationally. Green Olive Media pitched and secured placement for Taqueria del Sol in award-winning publications including Bon Appétit, Garden & Gun, The New York Times, Southern Living and The Wall Street Journal.  Taqueria del Sol was also picked by Bon Appétit and Food Network as a “Top American Restaurant,” and owners Mike Klank and chef Hernandez have been nominated for the James Beard Foundation Award for Outstanding Restaurateurs in 2011, 2012, 2013 and 2017. Through our efforts, Eddie Hernandez has participated in local and national culinary and beverage events  including the prominent Atlanta Food & Wine Fest, Charleston Wine + Food and the National Press Club, interacting and building relationships with prospective customers and regulars. Collateral provided by the design team supported communications efforts to spread the word about event details and influence brand perception. Taqueria del Sol’s reach crossed the nation and led to a cookbook opportunity with Houghton Mifflin Harcourt. One of the biggest initiatives of the past six months was planning and executing the book promotion and tour for ‘Turnip Greens & Tortillas.’ The book has garnered national acclaim and was featured in prominent publications including full spreads in Garden & Gun and The New York Times.

Green Olive Media’s tactical design and communications approach led to a number of effective tangible and intangible results. Green Olive Media successfully and consistently secured  Taqueria del Sol  in target media publications that supported  the restaurant’s goal of creating buzz around Chef Eddie Hernandez, the locations, and further growing their presence nationally. Green Olive Media pitched and secured placement for Taqueria del Sol in award-winning publications including Bon Appétit, Garden & Gun, The New York Times, Southern Living and The Wall Street Journal.  Taqueria del Sol was also picked by Bon Appétit and Food Network as a “Top American Restaurant,” and owners Mike Klank and chef Hernandez have been nominated for the James Beard Foundation Award for Outstanding Restaurateurs in 2011, 2012, 2013 and 2017. Through our efforts, Eddie Hernandez has participated in local and national culinary and beverage events  including the prominent Atlanta Food & Wine Fest, Charleston Wine + Food and the National Press Club, interacting and building relationships with prospective customers and regulars. Collateral provided by the design team supported communications efforts to spread the word about event details and influence brand perception. Taqueria del Sol’s reach crossed the nation and led to a cookbook opportunity with Houghton Mifflin Harcourt. One of the biggest initiatives of the past six months was planning and executing the book promotion and tour for ‘Turnip Greens & Tortillas.’ The book has garnered national acclaim and was featured in prominent publications including full spreads in Garden & Gun and The New York Times.

Green Olive Media’s tactical design and communications approach led to a number of effective tangible and intangible results. Green Olive Media successfully and consistently secured Taqueria del Sol in target media publications that supported  the restaurant’s goal of creating buzz around Chef Eddie Hernandez, the locations, and further growing their presence nationally. Green Olive Media pitched and secured placement for Taqueria del Sol in award-winning publications including Bon Appétit, Garden & Gun, The New York Times, Southern Living and The Wall Street Journal. Taqueria del Sol was also picked by Bon Appétit and Food Network as a “Top American Restaurant,” and owners Mike Klank and chef Hernandez have been nominated for the James Beard Foundation Award for Outstanding Restaurateurs in 2011, 2012, 2013 and 2017. Through our efforts, Eddie Hernandez has participated in local and national culinary and beverage events  including the prominent Atlanta Food & Wine Fest, Charleston Wine + Food and the National Press Club, interacting and building relationships with prospective customers and regulars. Collateral provided by the design team supported communications efforts to spread the word about event details and influence brand perception. Taqueria del Sol’s reach crossed the nation and led to a cookbook opportunity with Houghton Mifflin Harcourt. One of the biggest initiatives of the past six months was planning and executing the book promotion and tour for ‘Turnip Greens & Tortillas.’ The book has garnered national acclaim and was featured in prominent publications including full spreads in Garden & Gun and The New York Times.

Green Olive Media’s tactical design and communications approach led to a number of effective tangible and intangible results. Green Olive Media successfully and consistently secured  Taqueria del Sol  in target media publications that supported  the restaurant’s goal of creating buzz around Chef Eddie Hernandez, the locations, and further growing their presence nationally. Green Olive Media pitched and secured placement for Taqueria del Sol in award-winning publications including Bon Appétit, Garden & Gun, The New York Times, Southern Living and The Wall Street Journal.  Taqueria del Sol was also picked by Bon Appétit and Food Network as a “Top American Restaurant,” and owners Mike Klank and chef Hernandez have been nominated for the James Beard Foundation Award for Outstanding Restaurateurs in 2011, 2012, 2013 and 2017. Through our efforts, Eddie Hernandez has participated in local and national culinary and beverage events  including the prominent Atlanta Food & Wine Fest, Charleston Wine + Food and the National Press Club, interacting and building relationships with prospective customers and regulars. Collateral provided by the design team supported communications efforts to spread the word about event details and influence brand perception. Taqueria del Sol’s reach crossed the nation and led to a cookbook opportunity with Houghton Mifflin Harcourt. One of the biggest initiatives of the past six months was planning and executing the book promotion and tour for ‘Turnip Greens & Tortillas.’ The book has garnered national acclaim and was featured in prominent publications including full spreads in Garden & Gun and The New York Times.

© Green Olive Media

© Green Olive Media

© Green Olive Media

© Green Olive Media

© Green Olive Media