Insights

Innovations & Creativity Shaping New Opportunities

Sharing innovations in the visitor economy

The Power of Confidence to Make Positive Change

How Little Gestures can support and build confidence

Green Shoots for Hospitality in New Zealand: A Q&A with Sarah Meikle

We sat down with Chief Executive Wellington Culinary Events Trust Sarah Meikle to talk about what’s lined up for the 2020 Program.

The Path Forward: Five Behaviours Leaders Need to Adapt Post COVID-19

Shamila Gopalan, female founder and entrepreneur shares behaviours leaders need following the global pandemic.

The Power of Observation in delivering better customer experiences

Are your staff paying attention to the right things? Are your staff focussed on the customer? Are you creating a learning environment that encourages the team to observe and act?

Big Events with Small Footprints

Asking the right questions can change how you think about sustainability. We all want our events to have an impact and create a lasting impression in the minds of those…

Don’t throw marketing dollars down the funnel…

While many businesses are adopting funnel and automated marketing programs, what happens when there is a mismatch with customer experience?

Top 10 drink trends to start the decade

‍Customers are looking for options that are better for their health and the planet and the convenience of having alcohol delivered to their door

The Power of Feedback in delivering better customer experiences by Natalie O’Brien

How to gather and implement customer feedback to grow your business?

Experience the Metropolis of Berlin — thirty years after the fall of the wall by Ute Biefang

‍Meet the captivating new Berlin

The case for a national master plan with people and the environment at the heart by Scott Davies – Senior Associate, HASSELL

A national master plan. It sounds crazy. How could anyone possibly master plan an entire country? Especially one the size of a continent, with varied jurisdictions, State laws and Federal requirements. The constitution aside, why would we even attempt to create a national master plan?

Collaborate or compete? Working with your neighbours in regional tourism by Simon Napthine

How do you manage working with your neighbours to attract visitors to your region, then competing with them to ensure these same visitors spend dollars with your business? Can this happen collaboratively, or is it just a myth? What do the strategy theorists say, and how is industry responding?

Four case studies on building positive customer experiences by Natalie O’Brien

Customer Experience may be the single most important investment a brand can make. In this latest article, we share practical advice to meet the needs of your customer, alongside four inspirational case studies.

Blockchain: A New Quality Guarantee for Food and Wine?

It’s harder than ever to ensure quality assurance in consumables, but technology that sits behind Bitcoin could put an end to “staged authenticity”, improving food traceability and provenance for food and tourism operators across the supply chain. Umberto Mecchi, from Mecchinism explains how.

Gastronomic review of London: A Q&A with Sharlee Gibb

We sat down with Creative Director Food, cookbook author and founder of Fully Booked Women Sharlee Gibb to talk about her top tips following her most recent trip.

Ten of the most interesting food and drink trends for 2019

‍Today’s consumers expect food and beverage experiences to be healthy, sustainable, customised and convenient. Taking a deeper look at the current food and drink trends by Natalie O’Brien.

Insider’s Guide to Dark Mofo: A Q&A with Jo Cook

‍Dark Mofo and its iconic Winter Feast is one of Australia’s hottest consumer events right now. We sat down with Food Curator Jo Cook to talk food curation tips, destination marketing and what’s lined up for the 2019 Program.

Collaboration over Competition – A New Way of Building Community

As professionals, we are conditioned to the idea of winning above all else, but a new movement which values collaboration over individual advancement is here to change the way we work (and live). Founder of Co-Sharing space Worksmith, Michael Bascetta shares more.

A look back at MFWF’s Eel Dinner – 6500 Years in The Making

This year’s highlight MFWF event between chef David Moyle, Max Allen, Richard Cornish and Damein Bell of the Gunditjmara People was so profoundly beautiful—and meaningful— it left guests crying. In this article, Richard talks of the place, people and connections which inspired it.