Emma Breheny outlines anonymity protocols for Good Food Guide reviewers, including using aliases, alternate contact details, and low profiles during visits. Despite challenges with modern booking systems, experienced critics develop systems to avoid recognition, ensuring fair treatment.
Emma Breheny explains that critics assess whether a venue meets its own goals—like offering a classic French bistro experience—by observing cues like decor, menu choices, and service style. These subtle signals shape diner expectations, and experienced critics become increasingly attuned to them through frequent dining and detailed observation.
Emma Breheny shares how the Good Food Guide scouts venues—from Reddit threads to regional tourism sites—and encourages restaurant operators to reach out via editorial@goodfood.com.au. She also explains how a team of 30–40 reviewers follows detailed guidelines to ensure fair, consistent ratings, sometimes conducting follow-up visits when needed.
The Good Food Guide has evolved post-pandemic to reflect diverse dining habits, moving beyond fine dining to recommend everything from food court lunches to special occasion spots. With the new critics’ picks symbol and a digital app, it now offers timely, expert-curated recommendations for everyday diners in a noisy review landscape.
The key driver of travel is to escape city life and experience nature. When you pair that with food and drink that reflect the landscape, that’s what makes regional Victoria so powerful.
The best way to change attitudes is to change behaviour. Regional events are how we do it.
You don’t grow by squeezing your regulars harder. You grow by reaching the people who haven’t discovered you yet.
Food and drink culture isn’t just a nice to have. It’s one of Victoria’s greatest strengths.
It’s going to be the decade of greater Asian tourism, and Victoria is perfectly placed to capture it.
Victoria’s visitor economy is targeting $53.4 billion by 2030. The potential for growth in tourism is enormous.
For Zennon Wijlens, the magic of hospitality doesn’t end at the pass. In this clip, he shares why service is just as important as what’s on the plate — and how true excellence depends on alignment between kitchen and floor.
Zennon Wijlens runs one of New Zealand’s most awarded restaurants, yet he’s the first to admit that accolades don’t guarantee success. In this clip, he explains why awards are great for motivation but commercial sustainability and team wellbeing matter most.
Three-hat chef Zennon Wijlens, co-owner of Paris Butter in Auckland, shares how collaborations push creativity, build stronger teams and keep you connected to the wider industry. A reminder that in hospitality, your network is as important as your knife skills.
Full episode: Creativity, Collabs & The Paris Butter Mindset — Season 1, Ep 8 of The Growth Edit
In this clip, I highlight the significant time cost of creating content without a distribution plan. Many businesses invest heavily in producing beautiful content, but without amplifying it through various channels like email marketing, PR, or paid ads, its potential is wasted. A strategic plan ensures your content reaches its full audience.
I discuss the pitfalls of investing heavily in advertising without a clear marketing plan. Many businesses spend thousands on ads hoping for awareness, but without goals or metrics, it's like shooting in the dark. A solid marketing plan ensures your budget is tied to outcomes, making both you and your agency accountable for results.
Let's chat about brands! In this clip, I talk about how your brand isn't just a static thing… it's alive and kicking!
In food, wine, and hospitality, standing out takes clarity, bold branding, and focus. My top strategies? Niche down, lead with what makes you different, and do less but better. Consistency builds trust, provenance tells your story, and founder visibility creates loyalty. Start with one strategy and see the impact.
I’m thrilled to partner with Wine Communicators Australia to bring you this webinar for DTC wine professionals. In just 60 minutes, you’ll learn practical strategies to turn your winery events into unforgettable, revenue-driving experiences.
Social media shouldn’t feel like a second full-time job. In this episode I share how food, wine and tourism operators can cut the stress and still get results.
From repurposing one video into a blog, an EDM and a Reel, to harnessing customer content and batching your shoots, these are the practical hacks that make social media sustainable and results-driven.