Meet Our Team

2 January 2019

Meet Erin Evans, Sales Admin & Onboarding Coordinator (SAO)

  • Describe a typical day for you at TheFork?
I oversee the ongoing operations for our restaurants once they have joined TheFork. This can include anything from new client quality checks, account activation, initial system set-up, special offer activations, sourcing restaurant content and embedding widgets.
  • What do you love about TheFork?
Working for TheFork is great because even though it’s a national company (with the international backing of TripAdvisor) it still has the personality of a small, local business. You can walk across the office and have a conversation with our Managing Director, or give our State Managers a call at any time. That small company style makes you feel as though you have a real voice within the business and gives you the sense that you can have the ability to make change.
  • Why do you love working with restaurants?
I worked in restaurants for 10 years before I started with TheFork and it’s great to see hospitality from a different perspective. Being able to help restaurants by allowing new customers to discover them is very satisfying.  Hospitality is a really interesting space to be a part of. There have been so many advancements in technology in the hospitality world and it is really interesting to be a part of that and see all of the ways that restaurant’s can become more widely accessible.
  • Where was the last restaurant you ate at?
The last restaurant I ate at was RaRa Ramen in Sydney. Ramen is one of my favourite foods, and I think this place makes the best in Sydney. They do all the noodles and broth on site and have adjusted the texture and flavour to suit the Australian palate. I could probably go there everyday.
  • What's the weirdest thing you've ever eaten?
In Japan I ate raw squid without realising what exactly I had ordered. The idea of raw squid isn’t that odd, but the texture is not something that I’ll forget.
  • If you could open your own restaurant what would the concept be?
I would open a wine/charcuterie bar. I love being able to try new things by grazing, rather than picking a singular meal. I also think that share boards of anything are the best type of meal to share with friends. You can’t go wrong with a few slices of prosciutto and glass of Prosecco.
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