5 July, 2018

6:00pm Start  8:30pm Finish

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Level 2, 155 Queen Street, Brisbane City


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Cultivating An Audience

Insights into Staying Ahead in the Hospitality Industry

Join us for networking and a panel discussion on Cultivating An Audience. Our July event will be host spectacular speakers from with Brisbane’s hospitality industry and discuss the marketing strategies and marketing platforms they’ve used to cultivate an audience.

Panel of speakers

  • Nik Rollison, Director of CONCRETESEED Concepts & Hospitality Projects, Co-Founder of Betty’s Burgers, www.bettysburgers.com.au
  • Giorgina Venzin, General Manager of Venzin Group (Green Papaya, Pawpaw Cafe, Picnic Cafe & Mons Ban Sabai Thai), pawpawcafe.com.au
  • Nick Mitrossilis, Director of The Yiros Shop (Fortitude Valley, Cannon Hill, South Brisbane, Capalaba, Newmarket), www.theyirosshop.com.au

What will attendees learn?

  • Marketing strategies to cultivating customer loyalty
  • Staying away from potential hospitality pitfalls
  • Effective marketing strategies to increase your customer count
  • Creating content that engages with your audience
  • Breaking through the noise of competition

Who would benefit from attending?

  • Business owners and directors
  • Franchise Owners
  • Hospitality professionals (Hospitality equipment, hospitality employment and recruitment services, food suppliers, boutique supplier for hospitality and hospitality fit-out suppliers).

Ticket inclusions

Your ticket includes networking with drinks & finger food prior to the presentation, facilitated networking, panel discussion and event giveaways.

Tickets: $15 per person
Early Bird Tickets: $10 per person

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Giorgina Venzin

Meet Giorgina Venzin

Giorgina Venzin is a passionate businesswoman and hospitality visionary.

From the young age of 24, Giorgina Venzin became the General Manager of The Venzin Group, a family business with interests in six Brisbane restaurants.

Giorgina started her hospitality career young – at the tender age of thirteen, she was working part-time washing dishes in the first Venzin restaurant. Throughout school and university, she worked as waitress and maitre’d before graduating from the University of Queensland with a degree in Business (Hospitality and Events).

After travelling the world with her two best friends, Giorgina returned to Australia and the family business. Following her own interests and expertise as well as her personal dream, Giorgina opened the informal PawPaw Café.

Now 28 years young, Giorgina owns and runs six restaurant/ cafes, having also build up two other successful cafes which she has since sold. She is currently opening her 7th café in the Brisbane Bayside – going back to her home of the Redlands where she grew up. Like all her other cafes, her new venture will offer a broad eclectic menu appealing to a variety of discerning tastes.

Giorgina is also a passionate advocate of The MindShift Foundation and believes in the importance of having a positive sense of self and in achieving solid outcomes in life. As the Youth Advocate for MindShift, Giorgina believes overcoming negative influences, and that the ‘it’s just the way I am’ attitude is the first step necessary to be successful in all aspects of life.


Nik Rollisson


Nik Rollison brings to the table 24 years of experience spanning a diverse array of first-rate food and beverage programs in many international locations.

Nik finds himself in Sydney after receiving the opportunity to lead the food and beverage division as General Manager, through a $950 million dollar redevelopment of The Star Hotel and Casino, located on Sydney’s iconic Darling Harbour. Under his leadership, he successfully opened 8 restaurants, including Momofuku Seiobo in partnership with David Chang. This highly anticipated restaurant quickly achieved numerous accolades including, 3 Chef’s Hats, Best New Restaurant and Hottest New Restaurant from publications such as Gourmet Traveller and Sydney Morning Herald. Along with the other signature restaurants like Black by Ezard and Osteria Balla Manfredi, Nik successfully opened 3 high volume bars and Marquee Sydney, voted two years in a row as Australia’s Best Nightclub, in partnership with the infamous Tao group of New York and Las Vegas.

With his youth spent in the southwestern United States, Nik found his passion and career grow in Las Vegas. While there, Nik spent nearly 4 years working for MGM Resorts International, with the most significant opportunity of joining the pre-opening team for the 4004 room mega-resort, ARIA Resort & Casino. As the Director of Restaurant Operations, Nik had the privilege of collaborating and operating restaurants with the likes of Michelin Star chefs such as Masayoshi Takayama, Michael Mina, Jean Georges Vongerichten and Sirio Maccioni. With a team of over 3,200 employees falling under his guidance, no project is too large or complex for his experience.

Throughout his career, Nik has spent time in nearly every role in the food and beverage industry, which gives him an intimate knowledge of how every position fits within the food and beverage puzzle. This highly energetic and motivated individual also has a strong passion for wine and service, who is also certified by the Court of Master Sommeliers.


Nick Mitrossilis


Fast, fresh and authentically Greek.

Nick Mitrossilis is bringing authentic Greek to the masses with The Yiros Shop.

Nick is young restaurateur with roots in Greece – who has made himself a name with his business empire expanding across Fortitude Valley, Cannon Hill, South Brisbane, Capalaba and Newmarket.

Unsatisfied with the quality of yiros available in the market, Nick and his family took matters into their own hands, pouring over YiaYia’s recipe books and spending countless late nights perfecting the yiros.

By doing so, The Yiros Shop has gained a loyal following and is quickly changing the perception of the late night kebab. Hoards of yiros lovers are rejoicing over finding finally authentic, traditional and fresh yiros.

Nick continues to build on the success of The Yiros Shop and continues to live his passion and make it his mission to spread speedy, authentic, Greek eats throughout Brisbane.


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