The Growth Edit

Leadership gets thrown around a lot in hospitality. But what does it mean when you're running the floor, managing the team, and trying to grow a business at the same time? Angie Bradbury has spent three decades working inside hundreds of wine and hospitality businesses across Australia. She knows what good leadership looks like and what it costs when it's missing. In this episode we talk a...

This week I'm joined by Christine Pietersz, paid ads strategist and founder of Seed & Story, for a practical conversation about Meta ads for food and wine businesses. We cover why boosting a post is rarely a real strategy, how to structure a campaign for a one-off event, and why your email list, not Meta, is where the actual sales happen. If you've ever run your own Facebook ads and wo...

If you think your Instagram followers are your community… this episode might change your mind. I’m joined by Tresna Lee, co-owner of Gemini Wine Bar and one of the most experienced community builders in hospitality. With 15+ years of experience (including launching Yelp in Australia), Tresna shares how community actually works in a business and how it drives real growth, not just engagement. In th...

What does it really take to run a successful bar in today’s market? In the first episode of Season Two of The Growth Edit, Holly Formosa sits down with Jason Williams from House Made Hospitality in Sydney to unpack the realities behind the bar. They explore moderation as a structural shift, how Gen Z is reshaping drinking culture, and the tough decisions operators are making as costs and wages con...

🎯 Are you really ready for e-commerce? Book your FREE growth call now → https://www.hollyformosa.com/contact In this end-of-year episode, Holly Formosa answers one of the most common questions winery and drinks brand owners ask: “Are we strategically, operationally, and financially ready to run D2C e-commerce?” This isn't just about having a website. It’s about building a full sales channel,...

In this episode of the Growth Edit, Holly Formosa delves into the often-overlooked six-week window between mid-December and late January. Discover why this period is crucial for businesses in the food, wine, hospitality, and tourism sectors. Holly shares mindset shifts and practical strategies to transform this time into a powerful planning phase for 2026. Don't miss the opportunity to book a free...

How the Good Food Guide is Shaping Australia’s Dining Story with Emma Breheny In this episode, Holly chats with Emma Breheny , Co-Editor of the Good Food Guide , about how the publication continues to shape Australia’s dining scene and what it really takes to be featured. Emma shares how the Guide has evolved post-pandemic, the thinking behind the new Critics’ Pick symbol, and the launch of the Go...

What does the next decade of tourism in Victoria really look like? In this episode of The Growth Edit , I’m joined by Julian , Research and Insights Lead at Visit Victoria , to unpack the data shaping the state’s 2030 Tourism Strategy . We discuss the trends operators need to know now, from the rise of family travel and Asian markets , to opportunities in food, drink and agritourism . Julian also...

Fresh from Milan, where he picked up Two Knives at The Best Chef Awards 2025, Zennon Wijlens — Co-Owner and Executive Chef of Paris Butter, Auckland — joins Holly to talk creativity, ego and collaboration in one of Aotearoa’s most awarded kitchens. In the past two months alone, Zennon’s been named Best Chef by Metro Magazine and led Paris Butter to retain Three Hats in the Cuisine Good Food Guide...

Most food, wine, and hospitality businesses do not choose to waste time or money on marketing; it happens when you are reacting instead of planning. In this episode, Holly unpacks The Real Cost of Not Having a Marketing Plan from lost revenue and wasted time to missed opportunities and team burnout. You'll learn how to recognise the hidden costs of reactive marketing and what clarity, structur...

In this conversation, Holly Formosa and AI expert Julie Fenwick explore the transformative impact of artificial intelligence on the food, wine, and hospitality sectors. They discuss practical applications of AI, from operational efficiencies to marketing strategies, while addressing common concerns about data privacy and maintaining a personal brand voice. Julie emphasises the importance of unders...

Feeling burnt out by social media? In this session I share the practical hacks I use with food, wine and tourism businesses to take the pressure off while still getting results. You’ll learn how to: Shift your mindset from posting daily to posting with purpose Repurpose one piece of content into many (without extra effort) Tap into user-generated content so your customers do the heavy lifting Batc...

In this conversation, Holly Formosa interviews Katrina Butler, the Head of Tasting at Halliday Wine Companion. They discuss Katrina's role, the wine tasting and scoring process, the importance of submissions from wineries, and the distinction between editorial and commercial content. Katrina explains the criteria for various wine awards, including Winery of the Year, and shares insights on how...

In this episode, I’m joined by food writer and hospitality lifer Richard Cornish to dig deep into what really makes a venue resonate … and why so many places miss the mark. With over 30 years spent inside kitchens, wine bars, and regional dining rooms, Richard brings sharp insights and no-nonsense advice on everything from team culture to training, service to storytelling. This isn’t about trends...

In this episode, I cover strategies for standing out in a saturated marketplace, particularly in the food, wine, and hospitality industries. We talk about the importance of clarity, focus, and differentiation over simply being louder or spending more on marketing. I share ten practical ideas, including niching down, leading with what makes a business different, investing in bold branding, maintain...

In this episode of Growth Insights, Holly Formosa sits down with Dan Sims, Chair of Wine Victoria and founder of Pinot Palooza and Revel, to talk about the state of Victorian wine today and where it’s headed next. Episode Highlights: The biggest commercial pressures facing producers right now – oversupply, changing drinking habits, and a competitive global market. Why collaboration is essential an...