Episode 78 - How to pivot a premium restaurant brand into a delivery concept overnight, and gain even more loyal customers along the way

Episode 78 - How to pivot a premium restaurant brand into a delivery concept overnight, and gain even more loyal customers along the way

Episode 78 - How to pivot a premium restaurant brand into a delivery concept overnight, and gain even more loyal customers along the way

Today I interview the very proud and inspirational leader of Sugarcane restaurant in Sydney, Milan Strbac.

A local favourite, Sugarcane is an exceptional beach-side culinary destination with an extensive food menu, vibrant cocktails and a 100 healthy wine list. Seconds from Coogee beach, Sugarcane is a great place for a family dinner, relaxed catch-ups or intimate evenings out. The menu is inspired by South East Asia cuisine, focusing on the best Thai, Vietnamese, Malaysian, and Cambodian dishes.

In this podcast we speak about Milan being stuck in South America just before the pandemic happened and was evolving, changing to a delivery model where they had never done delivery before and how they used a platform like Hungry Hungry to manage the deliveries. We discuss how the loyal customers were coming back to the brand during the shutdown and obtaining new customers that haven’t had before.

This is an honest conversation with a leader who pivoted a premium brand into a casual space very quickly and has gained even more respect from his loyal customers as well as his team.

Please connect with Sugarcane restaurant here:

Instagram: https://www.instagram.com/sugarcanecoogee/

Website: https://www.sugarcanerestaurant.com.au/

Jaksot(300)

Ep 285 - Beyond Plant-Based Plates: The Resilience & Revolution of Chef, Shannon Martinez

Ep 285 - Beyond Plant-Based Plates: The Resilience & Revolution of Chef, Shannon Martinez

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Ep 284 - Redefining Drinks: Aaron Trotman’s Path to Premium Non-Alcoholic Excellence with NON

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In this episode, host Renee interviews Aaron Trotman, founder of NON, a non-alcoholic beverage brand from Sydney. They discuss Aaron's journey in creating high-quality non-alcoholic drinks inspired by...

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Ep 283 - Crafting Culinary Magic: Chin Chin's, Benjamin Cooper on the Soul of Hospitality

Ep 283 - Crafting Culinary Magic: Chin Chin's, Benjamin Cooper on the Soul of Hospitality

Benjamin Cooper - a culinary mastermind, respected chef, king of the Chin Chin kitchen AND cookbook author, joins Host, Renee on our latest POH episode!He uncovers how personal challenges and kitchen ...

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Ep 282 - From San Fransisco to Melbourne: Caitlin Koether's Art of Fermentation and Preservation

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Chef Caitlin Koether is an expert in food preservation and fermentation with over a decade of global experience at renowned spots like Bar Tartine in San Fransisco and Relae in Copenhagen. Caitlin sha...

16 Syys 20241h 17min

Ep 281 - Innovation and Strategy in Hospitality: with Loren Daniels

Ep 281 - Innovation and Strategy in Hospitality: with Loren Daniels

Host Leon Kennedy engages with Melbourne's renowned Loren Daniels. Loren of Roller Door Projects, reveals practical techniques for marketing, PR strategy and customer retention in the hospitality indu...

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Ep 280 – Creativity and resilience in Hospitality: with VEX Dining's, Florian Ribul

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In this episode, we uncover tackling imposter syndrome and business pressures with Florian Ribul, chef and co-owner of Vex Dining. The conversation highlights the importance of community, authenticity...

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Ep 279 - Maximising Your Business Payments: A Conversation with David Walsh of Pay.com.au

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Ep 279 – Maximising Your Business Payments: A Conversation with David Walsh of pay.com.auDavid Walsh, Head of Digital, CX & Marketing at pay.com.au, shares his unique journey from a chemistry degree t...

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Ep 278 - 3 Crucial Steps to Success in Hospitality: With Grada's very own Michael Bascetta

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In this episode, we explore the essential role of purpose in building successful hospitality brands with Michael Bascetta, Co-Founder & Creative Director of Grada Coffee, Home Grown & Stella Coffee. M...

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