Apr 29, 2014 - He holds the position of President of Restaurant & Catering SA. He is an ... On social media, find hi
RESTAURANT & CATERING SOUTH AUSTRALIA presents
INDUSTRY DAY 2014
Stirring the Pot Date: Tuesday 29th April 2014, 10am – 1pm • Venue: Adelaide Festival Centre - Lyrics Room
participants Michael Sfera Michael is General Manager of Sfera’s Park Suites & Convention Centre, a consultant, Author and Board Member of Adelaide Convention Bureau. He also has various local community and charity fundraising roles and over the years has acquired various business, tourism, hospitality and training qualifications. He holds the position of President of Restaurant & Catering SA. He is an innovative progressive thinker who believes in the opportunities for the restaurant industry to work collaboratively with the tourism sector, inclusive of business conventions, major events and leisure tourism. Michael is a strategic thinker who understands the benefits of effective systems and policies in his business, and is keen on identifying practical opportunities to reduce ineffective red tape in our industry. He is also a strong advocate of increasing awareness within the community of the importance of the restaurant, event and hospitality industries. John Hart John Hart is the Chief Executive Officer of the Restaurant & Catering Australia Association and has been in that position for 14 years. John has extensive experience in the industry; prior to working at R&C, he was the Executive Officer of Tourism Training New South Wales (the State Industry Training Advisory Body for tourism and hospitality) and also worked in the hotel industry spending 10 years working in HR/IR roles with Southern Pacific Hotel Corporation. John has studied hospitality management at the Ecole Hoteliere Lausanne and Commerce Law at Curtin University. John is currently the Chair of the Service Industry Skills Council and the national Tourism Alliance, on the Board of the Centre for Vocational Education Research and a member of the Prime Minister’s Business Council.
participants Ken Burgin Ken Burgin started in hospitality more than 20 years ago, as a cafe and restaurant owner in Sydney. He now works with restaurants, hotels and cafes around the world through his membership website ProfitableHospitality.com. On social media, find him at Facebook.com/ProfitableHospitality and @KenBurgin on Twitter. George Sykiotis George has been in the hospitality industry in Melbourne for over 20 years with a wealth of experience as both an owner and operator across a broad range of hospitality venues, from small cafe’s and bars to larger iconic Melbourne destinations. Most recently, in partnership with George Calombaris, he founded the burgeoning MAdE Establishment group which includes The Press Club, Hellenic Republic, Gazi, Jimmy Grants and the soon to be opened Le Grand Cirque, a collaboration with fellow high profile chef Manu Feidel. His appetite for the industry seems to know few bounds, as in his spare time George works on his other hospitality interests with partnerships in other successful venues, including The Smith in Prahran, Lucy Liu and Lupino in in the CBD. George understands the many pressures being placed on the industry and the fine line every business walks between profit and loss, maintaining that boundless energy and operational rigour are the two keystones of success in an ultra competitive category.
participants Matteo Pignatelli Owner/Operator - Matteo’s Restaurant since 1994 Matteo Pignatelli graduated from the ‘Diploma of Business in Hospitality Management’ at William Angliss in 1989, after winning individual awards for Culinary studies, Food and Beverage Operations and Most Outstanding 2nd year Student. While studying, he complemented his studies by working part-time at fine dining establishments such as Jacques Reymond, Masani’s and Tansy’s. After graduation, Matteo worked full time as partner/manager at Fedele’s, Glen Waverley. After 4 years building up his successful business, he opened Matteo’s in 1994, in the building once occupied by Mietta’s in North Fitzroy. Housed in a Victorian terrace just past the bohemian enclave of Fitzroy’s famous ‘Brunswick Street’, Matteo’s is an elegant restaurant serving contemporary Australian cuisine. He currently serves as an industry representative with the Restaurant & Catering Industry Assn as Chairman of RCA Victorian Council [since 2008], President the National RCA board and a Trustee of RCA Education Foundation. George Belperio George Belperio was born in San Giorgio la Molara, Italy in 1954 and emigrated to Adelaide, Australia in 1958 at the age of 4 years. It was this southern Italian background that provided the DNA for his love of food and hospitality. Then at the age of 25 years in 1979, George opened his first restaurant, La Mensa in Rundle Street, Adelaide. Rundle Street’s Al Fresco Gelateria, was started in 1981 and continues today under different owners who have maintained the original approach. In 1984, Fasta Pasta was introduced to the Adelaide market from its Pirie Street basement premises. It was to be a forerunner in a service style that has been adopted by restaurants around the state. The kitchen was exposed to the public, the service was quick and good food was offered at affordable prices. The last 29 years has seen Fasta Pasta in Pirie Street become the flagship store for restaurants around Australia. In 2002, the concept was adopted in Kuala Lumpur.
introduction The Restaurant & Catering SA event, Stirring the Pot, is an invaluable opportunity for members of the restaurant, catering, food and hospitality industries to come together as a freaternity and exchange thoughts, ideas and talk “industry speak”. With a range of presenters to inform, stimulate and debate, this event is also an opportunity to reflect, converse and enjoy. Presented by Restaurant & Catering SA this event provides an important priofessional development opportunity for industry. It is structured but not prescriptive, with the participants ultimately guiding the direction of the discussion. The event is comprised of a series of presentations and panels that address the direction that hospitality is taking in Australia. They will discuss contemporary hospitality issues through presentations and a panel discussion.
$50 for R&CSA Members - $100 for Non-members For more details contact Sally Neville at:
RESTAURANT & CATERING SA 10 Kingston Avenue Richmond SA 5033 Ph: (08) 8351 7837 Fax: (08) 8351 7839 Email:
[email protected] www.rcsa.asn.au
program tuesday 29 april 2014
adelaide festival centre - lyrics room
9.30 – 10am
Coffee & Registration
10.00 – 10.05am
Welcome by President R&CSA, Michael Sfera
10.05 – 10.35am Trends and Crystal Balls by John Hart The Year that was - consumer spending and preferences, how the market moved, how tastes changed. What is to come in 2014 - what will happen to the cost base into the future. 10.35 – 11.35am Mobile Marketing & Management for Your Restaurant or Cafe by Ken Burgin Smartphones are the instant connection to customers and staff, with 90% of text messages read within 3 minutes. Facebook, photos and Google searching take up a huge amount of customer time, and there are many ways to use mobile for rostering, recruitment, communication and ordering – let’s be part of it! 11.35 – 11.55am Coffee/Tea Break 11.55 – 13.00pm Scaling – Moving from One Operation to Many facilitated by Michael Sfera. The average number of properties run by a single operator has changed since 2008 from 1.3 to 2.0. The trend is to take advantage of group buying and staffing by scaling to multiple operations. The Made Group has 30 businesses in their stable and has successfully made that move. Hear from George Sykiotis, Matteo Pignatelli and George Belperio on the opportunities and challenges of such a transition. 13.00pm Close Thanks to our Sponsor
booking
rsvp by wednesday 22/4/14
Contact Name: Business: Contact Number: Amount Paid: Payment by: (Tick box): Credit Card: Amex Visa MC Diners Card #: Cheque: EFT: Names of Attendees:
Exp:
(Make out to “Restaurant & Catering SA” – Post to 10 Kingston Avenue Richmond SA 5033)
BSB 105 010 Acc. No. 071 517 540
