At The Table Public Relations in The Produce News
Founded in 1983, At The Table Public Relations, based in Tampa, FL, has served multiple food-related clients such as the legendary Bern's Steak House, The Chilean Avocado Importer's Association, Ocean Prime Restaurants and the Vidalia Onion Committee.
Recognized for it's hard work and savvy in the food and beverage industry, the firm's staff members are also committed to food-related issues including hunger, the slow food movement and the culinary industry in general.
The
Sahlman Williams Announces Name Change
At The Table Public Relations Spices Up Food Industry
Former Agency, Sahlman Williams, Officially Changes Name
TAMPA, FL – At The Table Public Relations, formerly Sahlman Williams Public Relations & Marketing, has officially been renamed. The new name and logo/brandmark reflects the firm’s nearly 30-year commitment to food-related public relations and marketing.
Founded in 1983, At The Table Public Relations, based in Tampa, Florida has served multiple food related clien
At The Table Public Relations Team Goes Hollywood for Trade Show
Making a grand entrance, the At The Table Public Relations (ATTPR) team embraced the party’s “Golden Era of Hollywood” theme and dressed to the nines as movie starlets Audrey Hepburn, Julie Garland, Grace Kelly, Marilyn Monroe, and Vivien Leigh. The ATTPR team posed for pictures, spoke to fans and enjoyed the evening in character. Cheryl Miller, Principal and CEO of ATTPR, suggested the idea, which morphed into more than she expected once the imagination of the ATTPR team too
At The Table Public Relations Successfully Garners National TV Segment
FOOD PR TEAM MAKES A DAYTIME HIT On February 12th, At The Table Public Relations', Tampa Bay's food public relation firm, team of media professionals were successful in placing Atlanta-based food journalist and Georgia Pecan Commission’s AntioxiNUT Advisory Board member, Carolyn O’Neil, M.S., R.D., on “Daytime”, a nationally syndicated talk show that reaches more than 110 markets across the U.S. O’Neil talked about recipe resolutions and how to enjoy more, not less, food and
