Episode Details

How do restaurants ensure customers fall in love with them and decide to return? Studio Round strategy director Robert Nudds has worked with some of Australia and New Zealand’s most engaging restaurants to create and communicate identity, purpose and brand touchpoints. We talk about ‘experience philosophy’ and how it can help restaurants thrive.

https://round.com.au

Chapters

00:00 Introduction to Hospitality Design

02:32 The Role of Strategy in Restaurant Experience

04:14 Design Elements that Enhance Experience

07:58 Adapting to Different Restaurant Concepts

10:19 Transforming Customer Experiences for Success

12:25 Integrating Brand Story with Customer Experience

14:15 Authenticity in Service Delivery

17:12 Creating an Experience Philosophy

18:55 Branding and Identity in Hospitality

22:17 Practical Advice for Restaurant Owners

25:07 Identifying Confusion in Restaurant Concepts

28:03 Empowering Staff to Tell the Story

29:58 The Essence of Branding in Restaurants

31:56 Personal Insights and Qualifications

33:54 Advice for Aspiring Restaurant Owners

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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues. 

Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.