Bondi bar and kitchen, the first venue of a new Australian hospitality chain, is located in the iconic Gaslamp Quarter of San Diego. The spacious (9,000 sq.ft.) venue brings the genuine experience of modern Australian hospitality to the United States for the first time through its unique food and beverages, entertainment and design. With its 500+ capacity, capable of seating upwards of 325, Bondi’s three bars and four dining spaces are designed to showcase a different aspect of the Australian landscape and lifestyle.
Situated just across from Sydney’s famous Bondi Beach, Hurricane’s Bar and Grill opened its doors in 1995 specialising in premium quality King Island beef, tasty pork and lamb ribs and chicken dishes. Hurricane’s Grill owners, Tony Teixeira, his partner Pauline Florian and Craig Goldberg have seen the restaurant increase in popularity over the years — with both the locals and international visitors.
The Waterfront was challenged with servicing a large number of guests over several dining areas without compromising service. "With increased competition along the Embarcadero, we needed to arm ourselves with a competitive advantage without diminishing our reputation, service and business", stated owner, Al Falchi.
Ba Vo fills up quickly during the weekday lunch hour rush. Servers take customer orders with paper and pen then run back, sometimes 150 feet away, to the kitchen to place them. The manual ordering system was taking its toll on the staff and customers with illegible orders, missed items and irregular delivery times.
Originating in the UK, Wagamama is a restaurant chain specialising in nutritious noodle meals and was brought to Australia in 2001 by business partners Stewart Koziora and Luke Fryer. Since opening the first Wagamama restaurant, the two partners have built on their success by opening a further eight restaurants across the country. With a focus on good food and quick service, Wagamama Australia has implemented a TriniTEQ Point-of- Sale (POS) solution, WaiterPOS terminals, kitchen and receipt printers and WaiterPAD hand helds.
Renowned as one of the first sushi train restaurants in the Southern hemisphere, the Masuya Restaurant and others in its chain have been operating since 1994. Owned by Ken Sadamatsu, the four restaurants – Makoto One and Two, Musashi and Masuya – are located at Chatswood and throughout Sydney. Open six days a week for lunch and dinner, the restaurants attract business people, locals and tourists, with an average day seeing a combined patronage of anywhere up to 2,800.
When it comes to any restaurant, making sure everything runs smoothly can often prove to be a difficult task, particularly when the restaurant is open for long hours and staff members are "run off their feet". For Coco’s this most certainly was the case, with chefs, bar staff and waiters dealing constantly with high demand and striving to maintain the high levels of service to which the restaurant’s clientele have become accustomed.
Secret Recipe Cakes & Café (Secret Recipe), an award-winning restaurant chain based in Kuala Lumpur, Malaysia, operates 82 cafés across Southeast Asia. The company delivers high-quality meals quickly, at a reasonable price, and is deeply focused on server-customer interaction. However, Secret Recipe was concerned that its traditional system of handwritten orders and cash registers was restricting the chain’s potential for growth.
Opening the first Han’s Café in Perth, Western Australia in 1995, Ian Han and his wife, Tram, quickly realised the potential of a healthy and affordable alternative to fast food for families, opening another 15 franchises by 2004. With up to 1,500 patrons passing through each café daily for their choice of Asian cuisine, including Thai, Vietnamese and Chinese, Han’s Café runs on a business model that allows Ian to open several cafés, get the business up and running and then sell them to franchisees.