Editor’s Note: This special feature focuses on foodservice professionals from various facets of the industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within different foodservice segments. Introduce your students to a plethora of foodservice career options. Click here to view the previous profiles.

In what foodservice area do you work? 
I work in foodservice public relations, focusing on strategic communications and brand development for both consumer packaged goods brands and restaurants, including quick serve restaurants and independent establishments. My role involves bridging the gap between foodservice brands and their target audiences through media relations, influencer collaborations and creative campaigns.

Briefly describe your position. 
As a senior account supervisor, I oversee PR campaigns and strategies for clients in the foodservice industry. This includes managing media relations, drafting press materials, conceptualizing brand narratives and developing campaigns to drive awareness and engagement. I also lead teams, ensuring our deliverables align with client goals. My role requires a mix of creativity, strategy and relationship building to position brands as leaders in their foodservice space.

Where do you see your foodservice area in five years?
In five years, I see the foodservice PR space becoming even more digitally focused, with a greater emphasis on leveraging data-driven insights to inform campaigns. Virtual experiences, AI tools and enhanced storytelling through short-form video content will likely dominate communication strategies. Sustainability and transparency will continue to shape messaging as consumers demand more ethical and eco-conscious practices from brands. Additionally, influencer collaborations will evolve into more authentic partnerships to build trust and credibility in an oversaturated market.

Describe two current foodservice trends you are seeing right now.
Sustainability and Clean Labels: Consumers are demanding transparency in sourcing and ingredients. Brands are responding by emphasizing eco-friendly practices, local sourcing, “pronounceable ingredients” and clean-label products free from artificial additives.

Tech-Driven Convenience: From mobile ordering and delivery apps to self-checkout kiosks, technology is streamlining the customer experience. Restaurants and food brands are integrating AI and machine learning to personalize offers and predict trends.

What steps would you advise culinary graduates to take in securing a position in today's market?
For those wanting to get into food and beverage public relations, there are several things I would recommend to further hone your craft:

• Like many jobs, it’s important to gain real-world experience. Internships or externships with reputable restaurants, food brands, or PR firms specializing in F&B PR will help build practical skills and connections and teach you the industry specifics not taught in a classroom.
• You also want to develop a niche. It’s impossible to be perfect at everything, so focus on an area of expertise, whether it’s social media marketing and influencer relations, to event planning and execution, crisis communications, of even menu development. It’s important to know your strengths to be able stand out in a competitive market and contribute to a team, whether at an agency or an in-house communications department.
• And of course, network relentlessly. Attend industry events like the National Restaurant Show, join professional organizations like PRSA or foodservice associations, and connect with industry leaders on LinkedIn.

Please describe one surprising event in your professional life that made a valuable impact on your career today.
My journey into foodservice PR was completely unexpected and a bit serendipitous. Fresh out of college, my goal was to work in sports PR, and I even had a position lined up in Los Angeles. However, when that opportunity unexpectedly fell through, I had to move back home and rethink my path. I began working at a Mexican restaurant and bar, managing their in-house marketing, which reignited my passion for the food and beverage industry.

Soon after, I came across an opening at a local advertising agency. Little did I know, the agency specialized in food and beverage PR, particularly for commodity boards. That role became the turning point in my career. I quickly realized how much I loved working in this space—an area that blended my early love of culinary arts (I once considered opening a bakery) with the strategic creativity of PR.

This experience taught me the value of remaining open to unexpected opportunities and finding passion in the industry you work in. Foodservice PR was never in my original plan, but it became the perfect fit for my skills and interests, shaping the career I have today.

About Taylor DeVries 
Taylor DeVries is a seasoned public relations professional with over a decade of experience in the foodservice industry, specializing in both consumer-packaged goods (CPG) and restaurant brands, including quick-service restaurants (QSR) and independent establishments. She earned a Bachelor of Arts degree in English Literature and Communication Studies from the University of San Diego, where she graduated with honors. 

Taylor began her career in PR at EvansHardy+Young, an agency known for its work in the food and beverage space. Starting as an entry-level assistant, she quickly worked her way up to PR Account Supervisor, gaining extensive experience in managing campaigns for commodity boards and foodservice brands. She’s worked on everything from national media relations campaigns to influencer collaborations and event activations, always with a focus on storytelling and driving results.

Taylor’s career in foodservice extends beyond PR. She has worked in several restaurants in various back-of-house positions, gaining firsthand experience in the culinary world. Her time in restaurant marketing also allowed her to combine creativity with strategy, which she now brings to every campaign she leads. Additionally, Taylor has worked as an event planner, including coordinating weddings—an experience that taught her the importance of staying adaptable and prepared for anything.

Taylor DeVries is current a Senior Account Supervisor for Blaze PR.