Gohospitality - Australia's Hospitality Directory
7 +7 = the perfect press release

I know that writing news and PR is a huge concern for a lot of people when doing so for their company. Here are some hints that I go by that help make it effective.

  1. Write the Headline: It should be brief, clear and to the point.
  2. Write the press release body copy: The press release should be written as you want it to appear in a news story.
  3. Communicate the 5 Ws and the H: Who, what, when, where, why and how.
  4. Include information about the company: When a journalist picks up your press release for a story, they would logically have to mention the company in the news article.
  5. Tie it together: Provide some extra information links to support your press release.
  6. Add contact information: if your press release is really newsworthy, journalists would surely like more information or would like key people associated with it to comment. So ensure the contact details are clear.
  7. Signal the end of the PR with three #, centered directly underneath the last line: this complies with journalist standards.


  1. Editors are overworked and understaffed. If you can make life easier for them, you’re more likely to get coverage.
  2. Keep it accurate and factual.
  3. Always include a quote - ideally from the lead individual involved in the subject matter of the release. The text need not be an actual quote but it should be plausible. Either way, it is essential to check the person being quoted is happy with it. A quote allows a busy journalist to prepare a complete article without doing a follow-up interview.
  4. Articles should be as up-beat and positive as possible.
  5. When e-mailing a press release, do not make the subject line of your e-mail “press release.” You will only blend into the crowd. Get the editor’s attention by making the subject line your “grabber” headline.
  6. Do not include other people’s contact details without getting their agreement.
  7. Most journalists also use Twitter and social media channels as a source for press releases. Jump online and research your media and see if this is a valid way to submit PR.
You scream, I scream we all scream for ice-cream

If you are like me and can’t eat dairy, yet still need an ice cream, chocolate or sugar fix I have found the perfect solution! Nestle Australia has just introduced a 99.9% lactose free vanilla ice cream made from real dairy ingredients.

It tastes Amazing…

What about chocolate? Sweet Williams offer an extensive range of chocolate, spreads, candy to cater for any one’s cravings. These will be in my Christmas stocking this year!

Cruising the harbour with FIA

The Foodservice Industry Association NSW (FIA) celebrated a successful year of regional trade shows and expos, raising awareness of its products and companies throughout NSW, with its annual Christmas lunch in Sydney.

The 2011 Christmas lunch was hosted by FIA president, Craig Lindsay of Clorox, and FIA Trade Show Consultant, Melinda Snow.  The event followed on from the AGM, where announcements concerning 2012 were made and awards were given for the best products and show stands of 2011.

Jeremy and I were lucky enough to be among the attendees with some of our industry professionals Hakka, SPC Ardmona, Sara Lee and Fine Foods Australia organiser Diversified, who all showed up for the Christmas event held on a 4 hour cruise of Sydney’s iconic harbour.

Guests were treated to a delicious seasonal buffet, which showcased NSW’s finest produce, including fresh seafood, meats and Christmas pudding. 

One of my highlights would have to be sailing past the filming set of the Great Gatsby where my future husband Leonard Dicaprio was filming - unfortunately he was no where to be seen.

Congratulations on a successful year to FIA NSW and all of its members and winners. GoHospitality.com.au wishes everyone the best of luck for an even better 2012.

A New Year full of luck

Did you know…..

1. The Chinese believed that eating dumplings during the New Year would bring wealth and prosperity as it resembled ancient Chinese money with its crescent shape and pleated edges.

2. Asian countries believe that noodles eaten on New Years day will bring you a long life – CATCH you cant break the noodle before its all in your mouth!

3. First person entering your home, this superstition is about how the first person who enters your home in the New Year will influence the year you’re about to have. Ideally this person should be tall, dark and good looking. This is a real superstition but I think it came out of an old Cosmo magazine article.

4. Don’t wash clothes. The dirty clothes can wait until January 2nd. Some super-cautious won’t even wash the dishes on New Years day! 

I need to go and find the paper plates now.

Cloudy glass


If you are like me you can approximate the time spent at a Christmas party by how dirty your wine glass is. As time goes on you help your self to a sampling of finger food and by the end of the party your chosen chalice is about as transparent as Don Drapers past (bear with me, I have only just discovered Mad Men and haven’t seen past the first season yet). 

Spare a thought for the bar staff who not only ensure that you never see the end of that Shiraz but at the end of the night have to collect ,wash and polish. 

Thanks to Winterhalter and their new award winning RoMatikXS Reverse Osmosis unit the laborious step of polishing is no longer required. 

I know that as far as bar equipment goes washers are not sexy. But the Winterhalter range complete with touch screens and transparent panels is ware washing porn. 

So as you down that last piece of fried finger food goodness at your Christmas party spare a thought for the unlucky bugger that picks up after you and doesn’t have luxury of one of these amazing units. 

Shaken, not stirred

Spending time and celebrating with your work team is a great way to get teams to mix it up a little and get to know each other. The team at GoHospitality.com.au and FranchiseBusiness.com.au got together for some very appropriate team building, with a firm shake of the cocktail shaker and a few alcoholic slushy cocktails.

We were lucky enough to learn how to mix cocktails (definitely my idea of a good time) whilst sipping champagne. I’m certain the venue were using Bermar's champagne preservation system to keep it fresh and sparkling!

Then it was off to dinner - an authentic Italian restaurant in Surry Hills.

After a great afternoon and evening - the team voted all in favour to trade in the office coffee machine for a slushy and granita machine!

Jeremy demonstrates the perfect pour

All I want for Christmas….

It’s the season to be jolly. So I thought – why not attempt to be creative and make a Macaroon Christmas tree - much like patissier extraordinaire Adriano Zumbo created for the Fine Food Australia show in Sydney earlier this year.

Adriano Zumbo's macaroon Christmas tree

I mean it can’t be THAT hard can it??

After representing GoHospitality.com.au at the MasterChef Live 2011 class with Adriano, Vincent Gadan and Hayden Quinn….I still wasn’t able to perfect the creation – even with my little helper….

Maybe all I want for Christmas is some cooking skills…!

Adrian Zumbo gets a helping hand



On the corner of SE Madison and SE 7th Ave, is a cute and bright pink cart that is hard to miss. This is where Hot Bikini Brew is located and where they serve some really good coffee. And yes, they serve coffee in their bikinis and they do a great job of it.

We had the opportunity to visit Rosa…

It’s official - it’s the silly season!

Last week kicked off the season of industry events that myself and Jeremy hope to attend. It’s a great way to finish off a great year and the hospitality crowd are generally a very social bunch indeed!

We were lucky enough to be guests of the Foodservice Industry Association (FIA) largest event of the year, the prestigious 2011 Foodservice Industry Awards of Excellence.

Jeremy and I got all dressed up and flew to Melbourne to participate in the celebrations of excellence in the hospitality industry. Some of our favourite clients (Commercial Food Machinery (CFM), Rinoldi, Robot Coupe and Comcater) as well as a whole host of industry specialists attended to acknowledge the industries best-in-class for food service.

It was an amazing night by all and as you can see from some of the photo’s I posted earlier, the crowd got on with the partying soon after the official agenda was done. The food was just beautiful which matched the fantastic service and entertainment. The venue (Melbourne’s historic National Gallery of Victoria) was perfect for the gathering. We had an amazing night.

For a full list of the results and winners click here.

I hope to see you out and about this festive season!

Kylie Tabrett - Account Manager Gohospitality.com.au