Secret Sauce - The Restaurant Marketing Podcast

We talk about Kalimera Souvlaki Art, which was recently written up in the New York Times by Sam Sifton.  How does a Souvlaki Restaurant in Melbourne Australia get written up in the New York Times? We talk to Veronica Fil, the Business Manager at Restaurant Lume. Lume was voted the Gault and Millau Restaurant of the Year in 2016. Lume works very hard to create unique experiences for diners.  They use actors, script writers and use psychological tests to work and are pushing the boundaries in the way that food is experienced in their restaurant. The are attracting a significantly younger audience market than a traditional fine dining venue. Understanding their customers is a critical part of the Lume experience.  With a high percentage of customers from China, they learned that many were not drinking wine, so they created a tailored mocktail drink pairing with their meal. Lume has adopted Virtual Reality to push the boundary on the way that their guests experience their food.  They have created VR experiences