Clients may come for the cooking, but they stay for the counsel.
On first impression, perhaps the most distinctive thing about The Londre Company is its office, which includes one of the few test kitchens owned and operated by a PR agency, and which sees almost constant service, as TLC employees cook up creative recipes on behalf of the firm’s roster of food industry clients—and take turns preparing lunches for the rest of the staff. The kitchen is symbolic of TLC’s approach to the public relations business, which combines the ability to do great creative work with an emphasis on having fun at the same time.
It’s an approach that has attracted major national accounts such as Mrs Fields, Dole (for its fesh vegetable products and for crisis management), Alberto-Culver, and Unified Products. Typically, TLC’s staffers then function as an integral part of the client’s marketing team, helping develop strategy and then delivering results.
Long content with its niche as a specialist boutique, The Londre Company is looking to expand a little in the new millennium. Agency president Patti Londre has been working with a business coach, developed a five-year action plan, and saw fees rise close to 60 percent last year. The firm also hired Suzanne Finne, a veteran of the corporate side, to head staff training—a move that should provide a solid foundation for even further growth.