Good Gravy

We’ve worked with Mark Natoli since around 2015. He specialises in family-focused Italian restaurants. He buys restaurants that are struggling, turns them around and sells them for profit within a couple of years. His most recent project he purchased for 200k and sold for over $1,000,000 within a year and a half. In this episode we talk about how he sets his restaurants up to be sold, and the number one question he asks new employees. We also discuss what he learnt working for both La Porchetta and Guy Grossi.

It’s likely that as a venue owner, you are sitting on a treasure trove of untapped data. Data from your booking platform, your POS, your loyalty program or your online ordering platform. What if you could use this data to not only incentivise more visitors, but help build your online reputation, all while taking advantage of automation - so a lot of it is hands-free. Today we’re joined by Brett Hogarth from Impact Data. Impact Data helps hospitality venues drive their customers back on premise - with a data-driven approach. They allow venues to send effective and measurable campaigns via both e-mail and sms. They have offices in both Australia and the UK, service clients in more than 12 countries and help deliver millions of emails and text messages each month. We discuss: The advantage that direct marketing has over Facebook and Instagram What type of content you should be sending your customers The common mistakes venues make with email marketing and how to avoid them The one channel that has close to a 100% open rate If you have any questions or feedback about this episode, simply send me an email at [email protected] and subscribe to the podcast on your favourite podcast app.

Today we’re joined by Andrew Turner. He’s the owner of two venues: The Chapel (a cafe inside a converted church) and Communion Brewing (a family-focused brewpub.) Andrew has invested a lot into the branding of Communion Brewing; it's impressive for a venue in a relatively small town. Branding and agencies can be intimidating to some venue owners, so I wanted to ask Andrew what that experience was like. In this episode, we cover: Why Andrew decided to invest in professional branding. Why he decided to do a brand refresh after just two years The thought process behind minimalist design Why he decided to (finally) get into distribution

Thirdwave Cafe has millions of organic views across Instagram and Tiktok. Every month, they create special dishes that regularly go viral. On this inaugural episode, Taylor sits down with Greg from Thirdwave Cafe to discuss what he's learnt from his viral marketing. Thirdwave is an American BBQ restaurant in Melbourne, Australia. In this episode, Greg also covers: + How Thirdwave Cafe grew its mailing list to almost 100,000 people. + Why they brought their marketing entirely in-house.