Talk to Sales

Behind the Kounta

No More Cock-Rock

Ben’s core goals in life are pretty basic, but none the less, admirable.
“Don’t be a jerk, achieve creative and financial independence, have a bloody good time without destroying anything.”

By Chloe Chaplin

Ben Shewry Chef/Owner of Attica and one of the country’s most globally renowned food leaders joined Lisa Abend to talk about the impact his early career experiences had on him and his journey as a person, and chef.

Ben’s early experiences within the industry inspired him to become a voice of change, cultivating a mission within to create an equal, safe and enjoyable work environment.

“People are doing too many hours, people are losing their cool, the behaviour in restaurants is just crazy, it doesn’t mirror society, we’re off in the wild west a little bit.

So, my idea, my wish, was to create the best small business that I could, not the best restaurant.”

Lisa Abend, a journalist, and author based in Copenhagen led a captivating discussion with Shewry, chatting about his perspectives on work-life balance and leadership.

We hire people based on attitude, and heart, not generally on skills, it’s very difficult to teach somebody to be a good person, it’s easier to teach them how to make a sauce.

Ben continues to remind us why he is one of our industry’s most respected speakers, igniting a fire within our ‘wild west’ industry to redefine the culture of the kitchen and the industry at large. Listen, share with your teams, and if you’re not already, join the movement to insight a fairer more diverse future for our industry.

Actions will speak louder than words – Ben Shewry

@kountapos #poweredbykounta

Instagram post 17946602815306861 Here’s a Halloween treat: Dark Mode on your POS, coming soon...
Instagram post 17857601899559130 So, you’ve decided to open, or already have a restaurant - Go you!  As the options for diners continue to increase and the bar is set higher and higher, it’s the little details that set businesses apart.  A thoughtful, beautifully designed menu is integral to today’s dining experience and something customers absolutely expect from a modern venue.  Your menu is a chance to show your customers who you are – your ethos as a brand, your taste and your flair, without saying a word. It’s one of the first impressions people will have of your venue, so it’s important that you really nail it and make it part of your brand story.  Head to the link in our bio for our 5 menu design tips to suit your style, and our simple PDF template you can help yourself to if you like.
Instagram post 17852912437277041 The OzHarvest Café reached over $10,000 raised over the weekend! Thank you to everyone who has come in for lunch or a coffee so far and to our partner kountapos who are using data from their point of sale system to help reduce food waste.
#poweredbykounta
Instagram post 18057600388170474 The Awards season in hospitality often sparks a sense of inspiration for many.  For some it might inspire them to work more closely with local farmers and producers, others might be left rethinking their brand, and for many, it might fuel a desire to open a restaurant of their own.  But desire and inspiration alone won’t create reality.  Restaurants are a dynamic and broad collective of businesses; from Quick-Service style to Fine Dining, encompassing ethnic foods like Indian, Thai or Mexican, featuring Burger Joints and Vegan businesses, they are the ultimate vehicle to express your Food and Beverage concept and can offer a very good return on invested capital.  So why wouldn’t you?  Well, whilst opening a Restaurant is an incredibly exciting adventure, it’s also deeply complex in equal parts.  With an imposing financial investment and the high risk of hospitality’s most competitive segment, opening a restaurant deserves careful consideration and deliberate, thorough planning to ensure success.  We’ve broken down the three key areas to focus on, and rounded up the best resources to help create your next reality.  Link in Bio.