David Silvestri considers himself the most passionate restaurant owner in Brisbane. And for good reason … Arrivederci Pizzeria is ranked #1 on Ubereats, his 150-seat dining room is full every night of the week and his 25 staff wouldn’t work anywhere else.

There’s loads more tips and insights just like this that will help you build that beautiful business of yours into the empire it deserves to be. Hit the PLAY button above to listen now, or subscribe free to hear the full interview.

David also shares:

The importance of passion in business
How important it is to follow and react to trends
How a Vegan menu changes everything
The importance of social media in business growth
Why he works in every part of the business
The critical role his late Father played in forming who he is as a business owners
And plenty more …

“You gotta love business. Treat it as a game. Have some fun. Be competitive. I’m soooo competitive!” - David Silvestri, Arrivederci Pizzeria

Here’s what caught my attention from my chat with Arrivederci Pizzeria’s David Silvestri:

I love the fact that David looks out for trends and then acts on the ones he thinks will have a significant impact on his business. Eg. The Vegan Menu is a great example of this. A simple way to keep your finger on the pulse is to subscribe to Google Trends. A more expensive way is to take an overseas trip once a year and see what’s happening in your industry on the other side of the world.
I love the fact that David has spend significant time in all parts of his business. Like he said, this then enables him to show great empathy and understanding when chatting with his staff.
And I love how David is 100% focussed on offering a personalised experience for each and every one of his guests. Maybe that’s why 90% of his business is repeat business?!

Resources mentioned:

Arrivederci Pizzeria official website
Arrivederci Pizzeria on Facebook
Interviews with other passionate foodies and restauranteurs
- Daniel Wilson from Huxtaburger
- Jamie Wood from Stone & Wood
- Declan Lee from Gelato Messina

But the marketing gold doesn’t stop there, in this episode:

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