Set aside November 23 after work (6-8pm)
Starting, or want to expand, your small business?
This is for small-business owners who run a shop, cafe, service or office in the Moreton Bay Regional Council area (that’s a big circle around the Redcliffe Peninsula: north to Bribie Island, south to the Brisbane River). It’s part of our fully government funded professional mentoring and small-business service where we offer five-six hours of qualified, experienced advice designed to target your business needs. We ask only for a “Gold Coin” contribution (which we then donate to charity).
These sessions focus on providing practical advice to your business in the following five streams:
- Funding avenues and financial analysis (guidance on available banking and finance products, how to present finance bids, effective cash flow management processes and financial data interpretation and referrals to accounting advice);
- Building your business (diagnostic assessment of current business operations, followed by business planning advice that meets identified needs; assistance in preparing marketing plans on promotional opportunities and advertising options; guidance on entering new markets and the feasibility of new business ideas, including exporting products or services);
- Making the most of your talent and team (guidance on human resource strategies, including recruitment, employment and occupational health and safety (OH&S) requirements; advisory service meetings and networking opportunities; talent recruitment and retention tools; training programmes to inform enterprising people about significant new regulations and/or relevant Australian Government business initiatives);
- Management capabilities (assistance with creating, reviewing and implementing business plans, assessing and improving supply-chain management, succession planning and creating security over leased premises or intellectual property; assistance to access appropriate legal advice, including on licencing, retail tenancy, intellectual property and credit management); and
- Digital engagement implementation (advice and assistance on e-commerce take-up; advice and assistance with information technology and broadband services issues; advice on adopting technology concepts to assist with marketing, managing and growing ideas)
This project supports a range of service delivery mechanisms including:
- one-on-one tailored business advisory services
- face-to-face or virtual/online meetings
- small group training for up to 10 people at a time. Call me now on 0413 004 138 or visit our site: http://www.edupreneurservicesinternational.com/
It had to happen! Son Liam enters the retail game with these six-pack holders three-and-a-half weeks out from Father’s Day. He’s only imported 500 and they’re $20 each including postage. Take your pick, as long as you want green, blue, hi-viz orange, red or black … I’ve held them in my hand and they look and feel great. Here’s his EBay page. OMG, I’ll have to help with the packing and shipping 🙂
We have entrusted all our personal and business communication needs into the hands of Australia’s largest telecommunications provider and this is today’s encouraging message. Wish us luck and we hope to see you “on the other side”.
Our friend and former Small Business Management student (now graduate!) grazier Julie Brown of Ilfracombe, has launched her new business (above) just in time for Christmas.
Coola Cozzies is Julie’s way of earning valuable off-farm income during the drought but this is no charity … have a look at these wow designs (all created by Julie).
Julie describes them as “Cool, colourful, comfortable women’s and men’s board shorts and UPF50+ rashies, swim shirts and sun shirts.”
Australian agroforestry movement gains momentum, farmers diversify into timber plantations @ABCRural
The golden rule for growth is diversification, as this report on the ABC last month demonstrates …
Very happy to let you know that our business experience and expertise is now available through the TAFE Queensland Small Business Solutions program, which offers business mentoring for a low one-off fee of $395. If you or a friend have a small business which could use the tried and tested advice and methods described here, please contact TAFE here and mention my name. Available all through Central and South-East Queensland. I have run businesses in publishing, retail, and (of course) small-to-medium sized journalism enterprises.
This is the big week for our little Central Highlands town 78km north-west of Melbourne, when the power poles in the main street magically sprout loudspeakers and spring to life on Sunday. We hadn’t moved in this time last year so Sunday will be our first one … luckily filmmaker Patrick Bonello captured the action and posted it: looks wild!
We spend a lot of time knocking back cheese and wine and so when we received this email share … well, we couldn’t resist!
On Sunday we ventured north-west to the Talbot Farmers’ Market outside Ballarat and it was a revelation of the happy kind.
We’ve visited this tiny rail stop on off-days (as have friends) and it’s practically dead. You could fire a gun up the main street and not hurt a soul. But on market days, it’s humming! Wine, food, flowers, produce and nic-nacs … all there.
We noticed VRail was opening their new station that day, perhaps that helped?
But the find of the trip was on the way back home to Ballan, at the tiny locality of Coghills Creek.
There we stopped at the 30-year-old vineyard Eastern Peake and yarned with owner Norman Latta over a glass or two of his excellent wines. Norm and son Owen offer a range of classic wines with made-up names such as “Pinot Tache Blanc du Noir” (a delightful rose) and “Appellation Ballarat” (an inviting pinot noir, 2010 was the year for us).
And for lovers, they’re having a Valentine’s Day party: details here. The Victorian countryside is practically dripping with produce this season … take it in!
Our lifelong friend Dallas Scott has gone into retail in the Outback town of Longreach, Queensland. and opened “The Garden Shed”, a spot for specialty botanical-theme gifts. Always the practical one, Dallas says she has stocked her shop with practical wares, “to be put to good use immediately … no dust & bug collecting!”
So practical that her shop provides free Wi-Fi for customers, lovely!
Dallas describes “The Garden Shed” (in Crane Street … every street in Longreach is named after a bird) as “a taste of South Melbourne in Longreach” and for once a sloganny-sounding promotion is rooted in truth … daughter Patience lives in South Melbourne and has added her tasteful stocking advice and big-city brands to the line-up. Let’s see: Helen Kaminski hats, Portmerion Botanical china, Mor Marshmallow products, French Hansi lemonade and mustards as well as what Dallas says are “the most expensive tea towels offered in Australia”.
As well as practical, Dallas is also generous: she says: “Every month a selected charity will be showcased in the Garden Shed to raise awareness and collect gold coin donations for the charity.”
Provenance restaurant, Beechworth
Trips away sometimes sound like “treats” for us at Eat Drink Sleep Shop Australia because we try to sample something new and different. And we realise it’s often that way for you, our viewers, unless you’re business travellers or in the Grey Army. So while in Beechworth recently we took our host’s advice and booked in at what we were told is the best restaurant in town, The Provenance, 86 Ford St, right across the road from Freeman on Ford where we were staying: Chef (and owner) Michael Ryan and sommelier Jeanette Henderson. According to the website: “Michael Ryan’s approach to food is best described as regional contemporary; contemporary in terms of design and textures and regional with an emphasis on local and seasonal produce of the highest quality. This produces menus of originality without losing sight of traditional foundations. Provenance, in its first year of operation, received one chef’s hat from The Age Good Food Guide and two chef’s hats in its second year. Provenance (continues the website) is ranked at No. 31 in the Gourmet Traveller Top 100 restaurants of Australia.”
We arrived at 8pm on a Saturday and were seated promptly, without fuss. Drinks? We couldn’t decide so when Pip suggested she’d like a gin and tonic, I concurred, and our waitress suggested we try a Fifty Pounds Gin with their preferred mixer, the UK-based Fever Tree Indian tonic. According to that website, “Fever Tree (is) the colloquial name for the Cinchona Tree in which quinine, a key ingredient for tonic, is found”. Let’s try not to gush here but this tonic came as a complete surprise, different altogether from the run-of-the-mill mixers we had used previously. If we can find a reliable supplier, we’ll take it from here. Drinks happening, I chose “an anchovy and its fried bones” from the starters menu, and Pip selected “House made silken tofu, marinated seafood, soy, pickled ginger, salmon roe”. It’s fun to see what “an anchovy and its fried bones” actually looks like and for $4, what have you got to lose? Yummy and salty, it was, this late fish, and like Jack’s giant, I was able to grind its bones in my teeth. Pip found the tofu delicate and delightful. We moved at a measured pace to mains: (for me) Braised Berkshire pork neck, rich pork sauce, egg yolk, cabbage and poached cuttlefish salad, burnt garlic oil; (for Pip) Roasted lamb ribs, broad beans, smoked potato, cucumber, mint, chilli Myrtleford buttermilk sauce; (and to share) a salad of Stanley organic rocket, orange, Beechworth olives and parmesan. To accompany these, we selected a bottle of Bobbie Burns Shiraz from Campbell’s at nearby Rutherglen. I notice it’s not on the wine list published on the website, but there you go, it was available on the night. Our friend Geoff Turner had recommended this drop and it was worth every penny and brought back memories of our visit to the Campbells’ cellar door in July last year. Dessert? I chose the cheese: Berry’s Creek Blue (a Blue on cow’s milk from Gippsland) with quince jelly, saba, walnut bread. Pip selected a special of the evening, an apple terrine. Total for the evening, $198.50: about right, we think.
Now I could go on and on about the flavours available in this menu but I’ve come to realise it’s not just the flavours but the complexity and originality of the combinations which the chef is selling. The end result of food, after all, is taste first (including look and aroma) and then nutrition. But how we get down that road, that’s where the value is created. The intricacy of the “anchovy and its fried bones” is something you would never try at home because it’s way too fiddly but in a restaurant, for a “treat”, yes, we discovered it was well worth the trouble … his trouble, in his kitchen. To locate and then braise a Berkshire pork neck, prepare and then drizzle over the neck a rich pork sauce and then combine this with an egg yolk and a salad of cabbage and poached cuttlefish salad dressed with burnt garlic oil … this takes imagination, experimentation, not a little bravery and quite a lot of quality assurance in the production. Sourcing these ingredients is also undoubtedly expensive and time consuming, given the short shelf life of foods and Beechworth’s distance from the major providores in Melbourne (a three-hour drive). It takes staff to do all this, and then other staff to manage the tricky end-game of plating and serving, looking after the customers as all the market and kitchen work is put to the test. Of course, later, more staff to remove the plates, clear up (and wash up in the kitchen) and at the last moment, it takes software, EFTPOS equipment and training to collect the money and keep the patrons happy as they actually leave for home. All that imagination, complexity, training and wages for $37 per main course says to me that The Provenance represents excellent value for money, given everything they have to do to get that money. Oh yes, one more thing … out of that $198.50, $18.05 flies off to the government as goods and services tax! So all that earlier purchasing, rent, light, furniture, staff and expertise lavished on us during 2 hours on Saturday night brought in the sum total of $180.05. Whew, who’d be a restaurant owner?