Hospo Game Changers 2017
The restaurant industry is unlike any-other. It touches millions of people everyday and is woven deep into the fabric of our society.
We live in a fast-paced world and restaurants need to keep abreast of these changes in order to stay ahead of the game.
We brought together an incredible panel of speakers; each of which have an impact on the Aussie restaurant industry, with the goal of inspiring Aussie restaurant owners to run a better business.
Key take aways from Hospo Game Changers 2017
1. Why we do what we do…
Ramzey Choker – The Grounds of Alexandria
Be passionate about your business and always be looking to take things to the next level. It’s more than hospitality – it’s got to be about joy, beauty and inspiration.
2. How do I get more restaurant bookings?
Judy McMahon – Catalina & Anna Pavoni – Ormeggio Group
Nurture and utilise your customer database – it’s your most valuable asset. Send targeted, thoughtful emails and get your customers engaged!
3. What do Australia’s biggest food critics look for?
Pat Nourse – Gourmet Traveller, Myffy Rigby – The Good Food Guide & Georgia Booth – Broadsheet
Treat every guest like they’re related to the chef. Get the basics right – great food, great drinks, great service – and deliver it in a fun, unique way. And, if you have an off night, critics will always give you a second chance!
4. How can I manage my online reviews better?
Joanna Kershaw – TripAdvisor, Jared Chapman – TheFork, Anna Pavoni – Ormeggio Group
Ensure you respond to every single review – the good, the bad and the ugly. Respond to online reviews as if EVERYONE is going to read it!
5. How can I get my restaurant ranked higher in Google search results?
Sam Christou – Google
Ensure your website is optimised for mobile users – Google will pick this up! Also, use geo tags to ensure that when people are searching for restaurants in your area that you show up!
6. How can I get my restaurant in the media?
Rebecca Gibbs – PR Specialist, George Redmond – Wassamedia, Georgia Booth – Broadsheet, Nedahl Stelio – Fairfax Media
Be creative and think outside the box. Remember why you started your business and be true to that original idea. Know what you’re good at and play to your strengths.
7. I’m emailing top food publications but they’re still not writing about my restaurant – why?
Myffy Rigby – The Good Food Guide, Pat Nourse – Gourmet Traveller & Georgia Booth – Broadsheet
Make sure the content you’re submitting is relevant to the publication. Personalise the message and make it short and concise. A catchy headline and a few good images will grab their attention 100 time more than a press release!
8. Do I need a PR agency to help market my restaurant?
Myffy Rigby – The Good Food Guide, Jason Juma-Ross, Facebook
Use the social channels to market yourself. Take advantage of social media platforms like Facebook & Instagram to target your customers and create great content. (Hot Tip: make sure your restaurant has good lighting for food gramming).
9. I’m working 12 hour days, my restaurant is busy, but I’m still not making any money – why?
Erez Gordon – Restaurant Consultant, David Wilson – MYOB, Tom Hay – Blue Rock Accounting Group & David Macintosh – Pei Modern Group
Set yourself up right at the start. Sign the right deal – if the landlord isn’t on your side, it’s going to hamstring your business. Use the technologies available to you to balance your books on a daily/weekly basis to manage spending. Know exactly where your money is going, right down to which dishes are costing you the most!
10. What’s more..
Tom Hay – Blue Rock Accounting Group
Know your three most profitable dishes on the menu and ensure that your team are pushing those whenever they get the chance.
Restaurant & Catering Australia proudly supports the hospitality industry. For more information on Restaurant Industry Priorities please email firstname.lastname@example.org.