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Learning Point

April 2022

Proper preparation and connecting communication are key to a good reputation

April 2022

Restaurant chain Poule & Poulette opened its seventh restaurant in our country in 2021, after getting some bad press two years prior with an event that almost ruined its reputation. The chicken restaurant strives for serving responsibly farmed meat, with respect for animal welfare. Until the animal rights organisation Gaia leaked undercover images of the miserable conditions in which the chickens were allegedly farmed. The story made the national news for days.
March 2022

Should every production site have its own trained spokesperson?

March 2022

Most food companies do not have their own communications manager. In a crisis situation, it will usually be the company leader who takes care of an interview. Is this the right call? What happens if you have multiple production sites? Should each location have someone who addresses the press? What happens if the press is at your gate: do you send them away or let them in?
February 2022

What steps should you take at the first signs of a potential crisis?

February 2022

The FASFC takes a sample of a branded product and sends it to a laboratory. The analysis discovers an exceeded standard. What now? What steps should you take? Can you reduce the risk of an upcoming crisis or avoid it altogether?