Bill Primavera created Primavera Public Relations, Inc., to provide communications and marketing expertise in the areas of its founder’s training and specialized experience: food, wine, restaurants, destination locations and culinary education. Since its founding, Primavera has represented a broad spectrum of leading restaurant companies, food manufacturers, associations and culinary/hospitality educational institutions, chefs and food personalities, and destination locations, employing a full range of marketing disciplines.

Primavera’s services extend the boundaries of most consulting agencies in that it has access to extraordinary marketing talents specializing in lifestyles through long-term professional relationships. The best talents for the specific objective at hand are identified and coordinated by our firm. Our services include talent development and direction for: market research, imaging, public relations, advertising, direct marketing, loyalty programs, and special events

A Background Honed on Lifestyles

Primavera started his foodservice communications career as a journalist/editor at the precursor to Nation's Restaurant News, the newspaper of the restaurant/hospitality industry. Later he worked on national food and restaurant accounts at the nation’s largest public relations firm. Prior to opening his own firm, he served as Public Relations and Development Officer at The Culinary Institute of America at a critical stage of its growth in becoming the world’s most renowned culinary school.

Observer and Arbiter of Lifestyles and Dining Out Trends

Through its account services, Primavera Public Relations has achieved national and international recognition as an arbiter and communicator of lifestyles and dining-out trends. In the 80s and 90s, Primavera produced the lifestyles forum known as the International Food and Lifestyles Editors Conference, which annually observed and documented emerging news, issues and trends that are of interest to consumers.

Through the Symposium on America Cuisine, Primavera’s work helped introduce New Orleans cookery to the American mainstream, as well as the Southwest and “Comfort Food” trends. While representing Ruth’s Chris Steak House internationally, Primavera helped foster the current "Steak House Mania" trend in an extensive national promotion conducted in concert with the Beef Industry Council.

Destination locations represented by Primavera have included The City of New Orleans, for its summer festival, La Fete, and the downtown development division of Hallmark Cards in Kansas City, Missouri.

A Five Star List of Clients

Primavera Public Relations has created and implemented public relations and communications programs for leading corporations and associations, including: Australis Aquaculture, Bristol-Myers, Kraft Foods, Heublein, Hallmark Cards, Marie Callender Pie Shops, Marriott Management Services, Nabisco, The Italian Trade Commission, Philip Morris, USA, Ruth’s Chris Steak Houses and dozens of upscale restaurants nationwide.

Through its conferences and other promotional programs which the firm creates and implements, Primavera has consulted with and conducted cooperative programs with most of the major food and beverage manufacturers and associations in America, such as the Beef Industry Council, Kellogg’s, Florida Department of Citrus, National Dairy Board, the National Restaurant Association, and the Salt Institute.

Primavera has created and implemented a number of national recipe competitions including the National Sandwich Contest, the Seventeen Magazine “Now You’re Cooking” Competition (which encouraged young women to enter the foodservice industry), “Top This” Boboli Pizza Contest, the Rice Council’s Rice-a-pe” Contest and the Jell-O Dessert Competition. Bill Primavera has served as a judge at competitions, in fact originating the food manufacturer’s Student Recipe Competition Series at the Culinary Institute of America.

In his hometown of Yorktown Heights, New York, Mr. Primavera serves on the Advisory Board of Architecture and Community Appearance. He is also a member of the National Restaurant Association, New York State Restaurant Association, International Foodservice Editorial Council, and President of the Caterina de Medici Italian Food and Wine Society.

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