* Our Competitive Edge

• Byte-In is not just a PR agency, but also has a media platform and wide connection with hospitality/ F&B industry professionals, which allows us to integrate resources to help our clients achieve maximum result with minimum efforts
• We help our clients sell products by providing outside-of-the-box creativity and fresh perspective in our marketing plan
• Our clients include food distributors, government agencies, as well as hotels and hospitality schools. We have a wide range of in-depth experience that enables us to provide hospitality related PR work.

* Service Procedure

Step 1. Finding Us.

A majority of our clients came to us because of word-of-mouth and recommendations from our other clients or collaborators. We are extremely proud of our accomplishments, and because we persist in providing only the best quality service and results, we choose our clients and collaborators very carefully. Once we have established official working relationships, no efforts spared from trying to reach our clients’ goals.

Step 2.  Providing our Plan AFTER We Fully Understand Our Client’s Needs and Confirmed work relationship.

No matter what types of projects we plan or events we organize, we will first understand the company culture and the ultimate goal our client wishes to achieve. We understand that a project or an event does not stand alone, but a continuation of our client’s image and culture. It is also an important branding technique. We will introduce our previous cases to our client as reference, and base on our client’s needs and budget, provide a general direction for the project/ event. We will start to work on the details as our work relationship is confirmed by the signing of contract.

Step 3. Providing Detailed Execution Plan, Budget and Time Table.
	After confirming all details with our client, Byte-In team will start working on the detailed execution plan and specific check points for our client’s convenience. Before details are confirmed, our project manager will set up times to report status and updates, and to make sure the project/ event proceedings stays consistent with the client’s goals.

Step 4. Confirm Execution Plan
	After careful planning and thorough discussions, we will present the final execution plan. In the plan we will take our client through virtual tour of the project/ event. Once the details are confirmed we will ask our clients to sign off on authorization. We recommend that our client to NOT change objectives and execution details to received the planned results.

Step 5.  Show Case
	The day or the period of our delivery date, we will provide most thorough and careful execution possible, so any unplanned difficulties and challenges can be resolved straight away.

* Our Promise

• We use creative, professional, and sales-oriented concept to help our clients achieve their goal
• We treat all of our projects with utmost importance
• We will periodically set meetings to report the latest project status update
• We promise thorough, effective and efficient execution

* Our Experience

• Co-Organize “Flying and Dancing on CamPania” Creative Spaghetti Competition (A Lian Hwa Foods Cooperation Event)
• Co-Organize Kai-Ping Culinary School’s “Chef’s Cup”
• Carried Out Sopexa Taiwan’s Alsace Wine Promotion
• Organized and Carried Out the First “Dairy For Future Life” Bakery Competition in Taiwan (A Fonterra Brands New Young PTE. LTD Event)
• Co-Organized Sopexa Taiwan’s Cheese Promotion
• Sponsored and Carried Out Internet Promotion for 2008 Taipei “Runway” Culinary Competition (A Taipei City Council Event)
• Co-Organized 2008 International Vegetarian Culinary Competition (A Kaohsiung County Event)

• Organized with Kai-Ping Culinary School on the First “F&B Summit” for the Two Sides Across the Taiwan Strait- Inviting a total of 40 people including management/ entrepreneur and heads of Chefs’ association from China
• Co-Organized with Taipei City Council and Australia’s Gold Coast City Council and Carried out International Secondary Schools Culinary Challenge (ISSCC) - Inviting A Total of 12 International Teams to Taiwan, including Fiji, Philippines, New Caledonia, New Zealand, and more.
• Sponsored “International Hospitality and F&B Seminar” (A Taiwan Formosa Chefs’ Association Event)

• Carried Out Taiwan Council of Agriculture- Agriculture and Food Agency’s “Promoting Taiwanese Rice” Plan with “Taiwanese Rice Carnival”; “Creative Rice Dishes” recipe development; TWRICE Website with all restaurant Information, recipe, rice trivial, and voting system
• Carried Out Taiwan Council of Agriculture Fisheries Agency’s “ Promoting Taiwanese Eel” Plan with “ BBQ Eel” near Moon Festival, creating easy to cook recipe book for retail stores, and successfully created the theme and slogan of “BBQ Eel on Moon’s Festival,” which was used at many retail stores in 2007

• Carried Out Taipei City Councils “Beef Noodle Festival” Competition Portion (2004-2005)
• Carried out Canadian Trade Office “Canadian Seafood Promotion” by developing Chinese cuisine recipe using all Canadian ingredients (e.g. Lobster with Canadian Beer, etc.)and organize cooking demonstration at retail stores
• Carried Out Taiwan Council of Agriculture- Agriculture and Food Agency’s “Promoting Taiwanese Rice” Plan with “Creative Rice Cooking Competition” for Culinary Schools in all of Taiwan (3 preliminaries in Taipei, Taichung, and Kaohsiung) ; developed Western cuisine recipes using Taiwanese rice, which was well received by press and consumers. Recipes were posted on as many as 8 websites (including TV station’s) and numerous blogs; and retail store cooking demonstration in Taipei, Taichung and Kaohsiung. (2003-2005)