We are a East Coast-based public relations, marketing, and branding agency. We specialize in food, beverage, real estate, and lifestyle brands. Our firm offers a full suite of services including social media, photography, media relations, and more. We have represented clients of all sizes from corporations and startups to small businesses, non-profits, and government. We’ll let the work speak for itself...
Our Budget-Friendly Digital Presence Package is tailored just for you! At Big Spoon Co., we understand the unique needs of startups and small businesses. With our expertise in PR, marketing, and branding, we help bring your vision to life.
Food & Beverage
Lifestyle
real estate
NON-PROFITS
& ASSOCIATIONS
Big Spoon.
Big results.
Our clients have been featured in the Washington Post, New York Times, Imbibe Magazine, Forbes.com, Wine Spectator and more…
Our award-winning agency has been serving up hospitality-driven marketing and PR since 2013
What’s our point of difference? Our team has a combined twenty years working in the service industry. We get it. In an often chaotic environment, marketing and PR get put on the back burner. We’re here to help build a roadmap so you can focus on driving business.
Blog Post
“Shoutout to Big Spoon for making the grand opening of our first scoop shop in Richmond such a huge success!”
-Lauren Davidson
National Partnerships & Influencer Manager, Jeni’s Splendid Ice Creams
Jeni’s Splendid Ice Cream enlisted the help of the Big Spoon team to make the grand opening of their first Richmond scoop shop a success.
Clean Eatz is a healthy lifestyle cafe and meal prep service that crafts nutritional products to meet the needs of every type of lifestyle.
One in six people in the U.S. go hungry and 40 percent of the U.S. food supply gets wasted. Maryland-based company Hungry Harvest is on a mission to solve this by delivering rescued produce straight to your door.
BigWife’s Mac n’ Cheese is now open, serving from a colorful trailer that’s mostly parked at 1017A Arthur Ashe Blvd. in Scott's Addition, with a brick-and-mortar central kitchen and takeout facility opening soon in the same location. - Richmond.com
It is typical for consumers to purchase more food items than they need and then throw them away because they either forgot about them or the food expired. It is estimated that 1.3 billion tons of food items are wasted yearly, an approximate $1 trillion loss. - TechCrunch
RICHMOND, Va. -- We’re gonna get a head start on taco Tuesday! Karla Robinson, chef with Seasonal Roots stopped by the studio to share her delicious recipe for spicy tacos with a flavorful slaw! - Virginia This Morning
Health food chain Clean Eatz is set to make its debut in the Richmond area the first week of June in Short Pump, with two more locations to follow. - WRIC TV 8
For restaurant vets Liz Clifford and Jon Martin, ghost kitchens work best when they are incorporated into a hybrid model. The two run Fat Kid Sandwiches out of Hatch Kitchen, and will soon also operate out of one of the Hatch Local Food Hall stalls. - Style Weekly
What does a cooking school do when its students can no longer learn in the hands-on style they’ve come to expect? At Mise en Place, a Richmond-based cooking school, they go virtual. - Virginia Living
Suffer from fear of missing out? If so, brace yourself and get down to Switch, a new pop-up bar on Broad Street, on the regular. For the unfamiliar, a pop-up can be a retail spot, restaurant or bar that's a short-term affair aimed to pique curiosity and engagement. Blink, and you'll miss it. - Style Weekly
At SWITCH in Richmond, Virginia…guests can experience a Hendrick’s Tea Party served in a traditional English teapot with cups and saucers to match. “To go with the Alice In Wonderland theme, we wanted to put our boozy twist on a high tea.” - Forbes.com
Jeff and Susan Goode purchased the old Mockingbird restaurant at the end of December 2018. Now, with the new year will come a new restaurant concept and new life in the space that sat empty for nearly six years. - Staunton News Leader
Four-Port Rum is a provocative blend of four rums from ports across the Caribbean, distilled low and slow. A balance of bold spice, notes of fig and vanilla, and an aging process of up to eight years leads to a smooth, slightly smoky, quaffable finish. - Richmond Magazine
