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Real business experts serve up real-world strategies
Learn from real entrepreneurs in hospitality as they share how they overcame the challenges of food and bev and grew their businesses.
Brand & Design
Finance
Catering
Restaurant
The Fresh Collective
The Fresh Collective is one Australia’s most prestigious hospitality groups, bringing cultural venues to life with cuisine and event catering that’s unforgettable. Their heads of marketing, catering and finance offer insights that can help any hospo business level up.
Brand & Design
Cuisine
Tech
Multi-venue
Restaurant
Prefecture 48
Prefecture 48 is a Japanese dining experience in the heart of Sydney with six venues under one roof. We hear from their leaders in branding, cuisine and tech to learn how restaurants can keep customers coming back – and how tech can boost efficiency.
Multi-venue
Staff
Operations
Growth
Restaurant
Cafe
Superfreak, Soulmate and Splash
Daniel Harrison and Mike Ico have founded some of the most unique eateries in Sydney – each with its own identity and operating model. They share their knowledge on running several dining concepts at once and getting them to run independently.
Find lessons by topic -^
Brand & Design
Finance
Catering
Restaurant
New
The Fresh Collective
The Fresh Collective is one Australia’s most prestigious hospitality groups, bringing cultural venues to life with cuisine and event catering that’s unforgettable. Their heads of marketing, catering and finance offer insights that can help any hospo business level up.
Chapter 1
How to take your restaurant brand to the next level
Chapter 2
Top things this finance expert wants your restaurant to know
Chapter 3
How to add catering to your restaurant offering
Brand & Design
Cuisine
Tech
Multi-venue
Restaurant
New
Prefecture 48
Prefecture 48 is a Japanese dining experience in the heart of Sydney with six venues under one roof. We hear from their leaders in branding, cuisine and tech to learn how restaurants can keep customers coming back – and how tech can boost efficiency.
Chapter 1
How to create an immersive dining experience
Chapter 2
Create dishes that keep customers coming back
Chapter 3
Tech in your restaurant: from data to A.I.
Multi-venue
Staff
Operations
Growth
Restaurant
Cafe
New
Superfreak, Soulmate and Splash
Daniel Harrison and Mike Ico have founded some of the most unique eateries in Sydney – each with its own identity and operating model. They share their knowledge on running several dining concepts at once and getting them to run independently.
Chapter 1
How to run several venues (and brands) at once
Chapter 2
How to open your new venue with a splash
Chapter 3
Keep your staff by keeping them happy
Adding Retail
Growth
Restaurant
Fabbrica
Fabbrica was born as a retail line of pasta kits that are easy to make at home. The business has grown into several dine-in pasta bars and delis throughout Sydney. Head Chef Scott and General Manager Marlon share thoughts on how a restaurant can diversify its revenue.
Chapter 1
Bolster your cash flow with a retail offering
Chapter 2
Want to add retail? Start small
Chapter 3
Retail operations vs. restaurant operations
Brand & Design
Tech
Tom Mark Henry
Tom Mark Henry is an award-winning design studio with offices in Sydney and Brisbane. They create inspiring spaces that optimise the function of restaurants. Director Cushla shares insights on how restaurants can work with interior designers to get the best results.
Chapter 1
How to brief your restaurant designers
Chapter 2
Why placement of your POS matters
Chapter 3
Choosing the right materials
Service
Adding Retail
Private dining
Restaurant
CHAE
CHAE is an intimate, home-based Korean dining experience located near Melbourne. They serve only six guests per session, but they’ve grown so popular that the waiting list is in the thousands. Co-owners Chae and Yoora talk about how small restaurants can attract a large following.
Chapter 1
How to build a community
Chapter 2
Growth strategies when starting small
Chapter 3
What it takes to serve food in your home
Brand & Design
Staff
Finance
Cafe
Calibrate Coffee
Calibrate Coffee in Sydney focuses on high-end beans and blends. From the coffee and food to the minimalist interior, co-founder Josh has crafted an elevated vibe for customers. Josh shares how great design and efficient workflow don’t just happen by accident.
Chapter 1
Creating an inviting (and efficient) space
Chapter 2
The stages of team building
Chapter 3
What it takes to succeed as a cafe
Growth
Operations
Bar
Bar Copains
Bar Copains in Sydney offers a curated selection of wine plus a menu that complements each pour. Co-owner Morgan and his team create their vision with a laser-focus on the details. Morgan talks about the mindset that helps venues attract guests night after night.
Chapter 1
How to stand out in a crowded market
Chapter 2
Why relationships matter in hospo
Chapter 3
Big venue mindset, big results
Brand & Design
SCCO and Worktones
SCCO is a design studio specialising in branding, while Worktones creates workwear that’s functional but also expresses a restaurant’s identity. Together, owners and collaborators Jarmaine and Huw talk about branding and how a restaurant can develop its look and feel.
Service
Staff
Bar
MUCHO Group
When you go to a bar from the MUCHO Group, you can expect to be wowed by the space, the drinks and the service. Their roster includes Sydney hotspots like Centro 86, Bar Planet, The Cliff Dive and more. GM Daisy talks about how the group focuses on service at every venue, all the way down to ‘emotional intelligence’ training.
This content is for informational purposes only and does not constitute professional advice. For specific advice applicable to your business, please contact a professional.