this is the must-have
restaurant survival kit
recorded at the 'restaurant08' trade show in sydney, these industry discussions feature the best restaurant minds on the planet. if you are serious about improving your restaurant, these are an absolute MUST HAVE.
11 x 45min sessions, digitally recorded and sold in high quality 128k mp3 format. recordings copyright 2008 single market events.
normally $AUD65 (plus gst)
PRICE ONLY $AUD20 (plus gst)
limited time only
warning: only for those who want to improve their restaurant!
session topics:
Creating the Perfect Dining/Customer Experience
Learn how to involve all five senses, creating the perfect dining experience for your customers.
Maurice Terzini, Icebergs Dining Room and Bar,
John Fink, Fink Group (Quay & Otto Ristorante)
Peter Sullivan, ARIA Restaurant
Michael McCann, Dreamtime
Restaurateur or Entrepreneur?
What comes first? Is it better to have the business skills or restaurant experience first before opening your own restaurant?
Tom Aikens, Tom Aikens Restaurant,
John Fink, Fink Group (Quay & Otto Ristorante)
Maurice Terzini, Icebergs Dining Room and Bar,
Derek Baker, Alchemy 731
Australian & International Restaurant Trends?
Get a heads up from those in the know on trends in restaurant food & beverage, décor, menus, technology…
Sissel Rosengren, BIS Shrapnel
Tony Bilson, Bilson’s Restaurant
Matthew Wilkinson, Circa, the Prince
Brent Savage, Bentley Restaurant & Bar
Michael McCann, Dreamtime
Getting Connected
Harness the power of the web…
Sean Byrne, Jonah’s
Michael Gerardis, Yodel
Joel Wasserman, Gwarsh Studio
Graeme Cran, SiteSuite Australasia
Above the Law, About the Law
Whether you’re a restaurant, café or bar owner or planning on opening an establishment, get the latest information on the current licencing laws (including the complete new liquor act, 1 July 2008).
Jim Adams, Adams Molloy – Specialist Licensing Solicitors
Robert Goldman, Restaurant & Catering
Ken Yardy, Yardy Legal
Your Team, Your Brand – Managing Your Most Important Asset
Tips on how to motivate staff, managing workplace conflict, teaching staff the importance of their actions and more.
Peter Kuruvita, Flying Fish
Sam Christie, Longrain
Stuart Wiggins,
Keira Mackenzie-Smith, Learning Curve Solutions
Casual Cool v Fastidious Fine
Is casual dining the way of the future? The pros & cons.
Sean Connolly, Astral
Mark Best, Marque Restaurant
Sam Christie, Longrain
Alex Herbert, Bird Cow Fish
Bean Counting – Its All about Controlling Your Costs
Cost cutting ideas, budget control, catering for profit, menu design…
Luke Stringer, Oyster Little Bourke
Peter Kuruvita, Flying Fish
Nino Zoccali, Pendolino Restaurant & Restaurant Industry Consultant
Marketing 1.01
The importance of marketing & where best to spend your marketing dollars.
Sharon Tieman, Madame Marketing
Richard Nichols, Subsolo Spanish Restaurant & Bar
David Wasserman, Wasamedia
Lindy Thompson, Lindy Thompson PR
Surviving the Seasons in the Regions
Ideas for generating revenue out of season, staffing solutions…
Michael Manners, Manners & Borg,
Fiona Hoskin, Fee and Me, Launceston
David Rayner, River House, Noosaville
Stefano de Pieri, Stefano’s, Mildura
40 Ideas in 40 Minutes to Increase Restaurant Profits
Stephen Hodges, Fish Face
Richard Nichols, Subsolo Spanish Restaurant & Bar
Sharon Tieman, Madame Marketing
Nino Zoccali, Pendolino Restaurant & Restaurant Industry Consultant