Food and Beverage Marketing, PR and Digital Strategies for Established and Emerging Consumer Brands

Food and Beverage Marketing, PR and Digital Strategies for Established and Emerging Consumer Brands

Public Haus helps national, regional and local food and beverage brands stand out and scale fast through thoughtful digital strategies aimed at growth.

Public Haus helps national, regional and local food and beverage brands stand out and scale fast through thoughtful digital strategies aimed at growth.

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From wine and spirits brands to iconic food destinations, Public Haus is a leader in PR and marketing strategies to help food & beverage brands attract consumer awareness and drive demand.

Public Haus Agency has extensive media relationships with the most influential outlets in the food and beverage category – and we generate frequent coverage coverage that supports our clients PR and marketing objectives.

We also bridge the gap between food and beverage brands and highly curated content creators, ensuring a harmonious integration that results in captivating new audiences, bolstering web traffic and solidifying brand recognition.

Our approach to digital marketing doesn’t just generate clicks—it translates them into brand allegiance and tangible sales.

Some of our recent food and beverage coverage

Robb Report

11 Outstanding Spirits from Around the World


“Cognac has a very specific geographical indicator, meaning it can only be made in the eponymous region of France. But across the sea in California, Julious Grant and his team are taking cues from a classic and producing this “California Cognac.” The XO expression is aged for at least six years in charred and toasted American- and French-oak barrels and has a complexity on the palate that is as good as any pricey bottle of Hennessy you’ve tried. But this is a different spirit, and proudly so-a premium California brandy that can be enjoyed in an old-fashioned but might be best sipped neat.”

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Daily Meal

Absolute Best Tequilas to Try in 2023

“O’RTE Tequila Reposado is a premium, top-shelf tequila that’s hailed for its smooth flavors. Single estate means the agave was harvested from in individual farm, ensuring every bottle offers a consistent, reliable flavor profile. This particular brand is also kept in oak barrels for at least two months but could be up to 12 months, which can be realized in the gorgeous, golden color.”

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USA Today

Julious Grant is Redefining the US Spirits Market with Distinctive Flavor Profiles

“With over three decades of C-Suite experience at global spirits powerhouses like Beam Suntory, Bacardi, and Moët Hennessy, Grant’s pedigree is indisputable. But in 2019, he made the entrepreneurial leap, launching Brand House Group. Through his new venture, Grant has artfully blended his vast industry know-how with a deep-rooted passion for artisanal spirits, crafting a meticulously curated portfolio that’s been winning awards, producing stellar reviews from spirits journalists and tantalizing the palates of spirits enthusiasts across the US.”

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“Public Haus has an acute understanding of the media landscape. I’ve spent years crafting unique taste profiles that I knew were missing in the marketplace, and through their efforts, setting up private tastings with key members of the media and securing ongoing coverage with top-tier outlets, Public Haus has dramatically expanded the awareness of our world-class spirits portfolio, which has positively impacted our efforts with distributors, retailers and on-premise. I highly recommend their PR and influencer services to any brand looking to scale awareness and credibility with consumers and trade audiences alike.”

– Julious Grant, Founder and President, The Brand House Group


5 Unique Gins to Sip This Summer: AWAYUKI Strawberry Gin

“Many brands have tried — and failed — to capture the sweet and delicate taste of strawberries, but too often the taste comes off as cloying or artificial. That’s not the case with this flavored gin from strawberry-obsessed Japan, a country where it’s common to see boxes of prized pink and white varieties of the berries sold for astronomical prices.”

“Infused with Awayuki, white pearl, and Kotoka berries grown in Japan’s Nara Prefecture, the pure flavors of the aromatic fruit marry beautifully with the juniper and other botanicals.”

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10 Best Japanese Whisky Bottles to Drink Right Now: TEITESSA

“Teitessa is relatively new on the scene, and is made at the Fuji Takasago Distillery, also a sake brewery. A Sato still is used for distillation, which according to the brand is a column still shaped like a beehive on the inside that allows for better selection of the head and heart of the spirit. There are various expressions to choose from with an age range that rivals some of the best known scotch brands out there… True, these don’t taste like Japanese single malts, but that’s because they are not–they are, however, interesting and refined sipping whiskies that shouldn’t be dismissed by single malt purists.”

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Spirit of the Week: OMAGE XO

“After three decades running the some of the biggest names in the spirits industry, Julious Grant decided it was time to start his own project. While he could’ve gone in any direction, Grant recognized an absence in American brandy, saw the potential of elevating the category, and set out to launch Omage.”

“Of the three expressions we’d argue swooping the XO while you can. Aged for over six years, the XO takes on a nose of dried apricot with tasting notes of jasmine, honeysuckle and oak, developing a rich, all-natural dark caramel color. Very reasonably priced at $90 compared to you’d pay for a French XO.”

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“Public Haus is an awesome team that’s become part of our Cheese Store family over the past few years. They’ve been producing incredible PR results for the brand as we continue to evolve and they’re always there to lend their expertise wherever needed. They’re truly an invaluable partner.”

– Dom DiBartolomeo, Owner, Cheese Store of Beverly Hills & Domenico’s Foods

Michelin Guide

How This Beverly Hills Institution Brings the Cheese to MICHELIN Star Spots

“One of the most popular Los Angeles based purveyors of specialty foods and products to MICHELIN Guide restaurants, The Cheese Store of Beverly Hills, is a gem nestled amongst the mainstays in Beverly Hills. Founded in 1967 by Colonel Sigmund Roth and purchased by Norbert Wabnig in 1978—The Cheese Store continues to be a staple of the California community due to the owner’s passion for providing unique and tasty foods… New owner (and longtime employee) Dominick DiBartolomeo ushered in the new era of The Cheese Store’s storied history with the opening of an expansive space at 9705 South Santa Monica Boulevard.”

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LA Times

Where to Find the Best Italian Sub Sandwiches in L.A.

“The Macellaia, or the female butcher sandwich from the Cheese Store of Beverly Hills, is a carefully curated charcuterie and cheese board on a roll. Ribbons of prosciutto cotto are layered onto slices of finocchiona, beautifully marbled coppa and spicy ventricina. You can taste the fennel in the finocchiona and each of the different meats deliver their own unique wallop of pork. There’s just enough shaved Parmesan to let you know its there. The sandwich is dressed simply with shredded lettuce, good olive oil, vinegar and spices. Everything is piled onto a crusty roll that’s soft and airy in the middle.”

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KCRW Good Food

A Little Cheese Store Makes a Big Move in Beverly Hills

For most of its 56 years, the Cheese Store of Beverly Hills has been operated by one man. Sure, Colonel Sigmund Roth opened the venture in 1967, but it was Norbert Wabnig who turned it into a slice of gourmet heaven. Since 1978, Wabnig has been presiding over the small shop on Beverly Dr., offering pairing suggestions for dinner parties and selling charcuterie, crackers, caviar, truffles, wine, sweets, and all manner of fancy foodstuffs. After 45 years, he’s hanging up his cheese knife… Norbert sold the store to his longtime employee and friend, Dominick DiBartolomeo.”

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