Great food doesn't get covered on its own. We know how restaurants operate and what national editors are looking for, and we connect the two. We've spent 20 years building restaurant brands in Texas and beyond. From pre-opening runways and chef positioning to festival programming, multi-unit rollouts, paid media, influencer marketing and creative, we run restaurant PR and marketing as one program.
How far in advance of a restaurant opening should we hire a marketing agency?
Six months to a year before doors open. National and regional long-lead publications plan their coverage months in advance, and the pre-opening window is when the chef and concept story gets built. Restaurants that wait until the week of a soft opening are limited to local listings and whoever happens to walk in. Starting early also gives us time to plan media previews, influencer visits and opening paid media.
Do you work with single restaurants or only restaurant groups?
Both. We work with independent, single-location concepts and with restaurant groups managing rollouts across multiple markets. Goode Co. grew from a single Houston barbecue joint into a hospitality group with six concepts, and we lead PR for chef Levi Goode and each concept, including his first stand-alone restaurants. The work scales to the size of the operation, not the other way around.
What's the difference between restaurant PR and restaurant marketing?
PR earns third-party credibility through press, awards and chef positioning. Marketing buys attention through paid media, creative and influencer partnerships. Most restaurants need both, and we run them together rather than handing you off between agencies, so the story editors hear and the ads guests see reinforce each other.
What results can restaurant PR deliver?
Coverage that builds reputation and demand. For Goode Co., we have secured 197 stories and more than 30.5 billion media impressions, including national opportunities for president Levi Goode with outlets such as Texas Country Reporter and Garden & Gun. We track placements, reach and coverage in priority outlets, and we tie them to openings, reservations and traffic wherever a client shares that data.
How much does a restaurant PR agency cost?
It depends on scope, so we price each engagement to the work rather than from a rate card. The main factors are whether you need PR alone or integrated PR, social, influencer and paid media; whether it's a single opening or an ongoing retainer; how many concepts or locations are involved; and which markets you want covered. We scope it with you after a discovery call.
Can you help position our chef for national press and awards?
Yes. Chef and founder positioning is a core part of our restaurant work: building the chef's story, securing profiles and interviews, and putting them in front of the festivals, events and editors that shape national reputations. No honest agency can promise an award, but we build the visibility and credibility that put a chef in the conversation.
Do you handle restaurant crisis and reputation management?
Yes. Crisis and reputation work is part of our public relations practice. We help restaurant groups prepare holding statements and response plans before they're needed, respond quickly when something happens, from a failed inspection to a viral review, and manage media, social and stakeholder communications so one bad day doesn't define the brand.
Related work
Goode Co.: PR and influencer for Houston's Goode Co. and chef Levi Goode: 197 stories secured, 30.5B media impressions
Whataburger Retail: Holiday 2025 paid media and creative: orders up 240% and clicks up 85% year over year
About Giant Noise. Giant Noise is an independent, integrated marketing agency with offices in Austin, San Antonio, Dallas and Houston. Founded in 2006, we're celebrating 20 years in 2026.
Let's talk about your restaurant. Contact Jennifer Sinski, EVP, New Business, at newbiz@giantnoise.com or (512) 382-9017, or get in touch here.