Join our team of industry experts and successful business operators as we explore positive ways for cafe, restaurant and foodservice operators to handle the challenging events of 2020.
SilverChef brings you live Webinars, focused on practical issues like cost control, new ways to serve and deliver food, marketing, communication with customers, supporting staff, and the many legal and financial issues being faced by business operators. These webinars are free and everyone is welcome - click the links below to register.
Webinars coming up - click the link to register...
# Smart Social Media Marketing for Cafes & Restaurants - Thurs 11 March 2-3pm AEDT
Social media keeps changing and developing. How do you choose the right channels in 2021, and use them to boost sales, improve customer service and maximise profits? SilverChef's Ken Burgin and social media expert Mark Khoder will show you how to get more results from the social media you're using now, and additional options worth considering.
Watch replays of previous webinars...
# Organising a Profitable Summer
People want to relax, eat out and enjoy the holiday season - COVID restrictions still allow travel and dining. In this important webinar, we will look at the issues involved for maximising sales and maintaining safety. Plus a close look at staffing, reliable equipment, expanded menu options and effective marketing.
# Preparing for a Profitable Christmas
For Christmas 2020, people still want to party, and they've become used to having events at home. When you offer more ways to have 'safe fun', you will scoop up the sales. There are new products to sell, and many of the 'old methods' will work with a few changes. This webinar shares dozens of ways to boost your income in November and December.
# Kitchen Food Cost Blitz
Tightly-managed food cost systems have never been more important. With Andrew Briese, a consultant & popular trainer with chefs & foodservice operators, showing you how to cut costs and increase productivity. Andrew shares honestly about problems and solutions, and there are plenty of questions & answeres.
# Smart Operator Round Table #4
Hear first-hand about the challenges faced by successful cafe & restaurant operators, and how they are winning with menu innovation, marketing, delivery, staffing, competition and maintaining profit margins. With Anna Pavoni from Omeggio in Sydney, Judy Hackett of Toast Espresso in Grafton, Deb Potts of the Colliery Inn in Newcastle plus Sonja & Howard Searle of Lady Marmalade Cafe in Brisbane.
# How to Diversify & Boost Your Cafe & Restaurant Sales
In this very practical webinar, you'll hear from smart operators who have added additional income streams, without renting more space or doubling the workload. They'll share results, how they have developed their products and services, and the most efficient way to do this. We talk about profit margins, marketing methods, e-commerce platforms, shipping & delivery, and selling in-store.
# Smart Operator Round Table #3
Hear first-hand about the challenges faced by 4 successful cafe & restaurant operators, and how they are winning with menu innovation, marketing, delivery, staffing, competition and maintaining profit margins. With Alice Lees from Baked Uprising in Newcastle, Matteo Giordano from Pane e Latte in Adelaide, Melissa Goffin from Red Gum BBQ at Red Hill Vic, and Tyrone Castillo from Baguette Me Not in Perth.
# Buying or Selling a Cafe or Restaurant - Simplifying the Process
In spite of COVID-19 issues, the market for cafes and restaurants is very active and there are many more buyers than businesses for sale. If you're considering selling your cafe or restaurant, or looking to purchase, this webinar will be packed with the information you need. The guest experts have many years in hospitality and know the market inside out. With Paul Leach, business broker, Chris Green, restaurant bookkeeper, Richard Edwards, lawyer, Julian Mero, hospitaity startup consultant, plus Nikki Smith and Ken Burgin from SilverChef.
# Smart Menu Design for 2020: Apps, Screens & Paper
Menus are now on phones, websites, kiosks, digital signs... and still on paper. How do we use all these channels to boost sales, improve customer service and maximise profits? Which of the traditional menu design rules still work, and what are the new possibilities with apps and websites? This important webinar will bring you right up to date...
# Smart Operator Round Table #1
Hear first-hand about the challenges faced by 3 successful cafe & restaurant operators, and how they are winning with menu innovation, marketing, delivery, staffing, competition and maintaining profit margins. With Matt Lucas from The Coffee Pedaler at Gundagai, Emma Nguyen from I Love Pho in Sydney, and Tessa Djikgraaaf from The Boss's Daughter in Sorrento.
Unfortunately the replay of Smart Operator #2 is not available.
# Dealing with JobKeeper, the Tax Dept & Banks - for Cafes & Restaurants
Government and bank support options are complicated, and there are experts here to help you. Join Ken Burgin from SilverChef, with Trudi Yip of Numeric.eight Bookkeepers, Jacky Sun of ECSK Accountants and Matt Spears from Evoke Capital on this very practical webinar.
# Landlords & Rent Reductions - Understand the New Options
Do you understand the new rental concessions for commercial leases? How can you get the best deal, when there are so many other business issues to deal with? To help you handle negotiations and understand the options, hear from lawyer Deborah Culhane and leasing executive Julian Mero - they know our industry and are very used to dealing with landlords and rent negotiations.
# SaveHospitality - How You Can Use it to Drive More Sales
Learn how to activate the #SaveHospitality campaign and start generating cash for your cafe or restaurant. #SaveHospitality founder Matt Saeta will show you speedy ways to get your campaign started, and how cafes and restaurants are already making sales. Plus a bar operator who's used it to generate more than $12,000 of sales!
# Chef's Round Table: Improving Skills & Staying Strong
Chefs and hospitality workers have been hit hard by the current crisis - let's take time to connect with others. Join your fellow chefs to share ideas and discover some great of ways to stay active, positive and productive. There were plenty of questions and ideas shared.
# Managing Employment Issues: Wage Costs, Legal & Personal
As employers downsize, there are many issues to deal with: Fair Work rules, Wage Costs, Accessing Govt Support and Care for your Team. In this webinar, Ken Burgin talks with Rod Schneider and Andrew Stirling, employee management experts from Tanda Workforce Success Platform, and Richard Edwards, Head of Commercial (and former hospitality lawyer) at Pragma Legal.
# Landlords & Leases - How to Negotiate
Are you finding it difficult to pay the rent? You're not alone. - it's an issue facing many hospitality operators. To help you handle negotiations with your landlord, we've brought together two experts, who are very used to dealing with these issues: Richard Edwards, Head of Commercial (and former hospitality lawyer) at Pragma Legal, and Paul Leach, business broker from GSE Business Consultants and director of the popular Growth, Strategy & Exit Planning Facebook Group.
We discussed what you can negotiate and how to mange the process, new legal regulations, what you need to support your case, and understanding the players involved: tenant, landlord, lawyers, centre management and brokers. Our experts also answered dozens of questions.
# Support Q&A for restaurants, cafes & foodservice
What's available, where to find information, and how to apply for assistance - there's lots to talk about. This is designed as a Q&A session, so after we share the latest information, we will be taking all your questions.
With Canio Muscillo - director of Muscillo Romano Accountants and Chris Green from Restaurant Bookkeepers Australia . We will be discussing the latest government funding available, both Federal, State and Local Government.
# Building your Takeaway & Delivery Food Business
Suddenly takeaway and delivery food is very important - it may become the main way you make sales to your customers. Some businesses have been doing this for a long time, and others need to pivot quickly and add this to their offer. In this webinar we share; how to create a profitable takeaway menu, marketing options, kitchen equipment and layout, organising delivery through 3rd party services or your own drives, plus legal and food safety issues to consider.
# Managing & Surviving the Coronavirus Crisis
How can you keep your business open, staff employed, bills paid and customers spending? There's a lot to consider. In this webinar we looked at where to find reliable information, how it affects the operation of your business, dealing with staff, suppliers, kitchen systems, customer service, landlords and creditors. Plus improving communication with customers and important sanitation and hygiene issues.