By designing a program that guarantees a unique draught experience around the world, Sweet&Chilli Australia worked with Carlton United Breweries to empower bartenders across the country’s four main states, educating them on how to pour the ‘perfect pint’.
Training staff in over 40 venues, Sweet&Chilli also co-ordinated ‘Mystery Shopper’ activity to ensure each trainee was putting into practice the ‘rituals’ learned. Those key-accounts performing the best were then invited to a VIP ‘Maestroclass’ event, made-up of interactive culinary masterclass experiences.
Recruiting top chef talent across each event to co-host, we begun with Western Australia, with Amy Hamilton (Liberté, Albany) bringing to life ‘Moules in the Making’ in-keeping with the brand’s Belgium heritage. Then came Queensland with ‘Sizzle, Spice and all Things Nice’ featuring Gerard’s Bistro’s chef and founder Ben Williamson, elaborating on how food pairs well with Stella Artois.
Our team then travelled back home to Sydney to showcase ‘Fish, Wings & Tings’ at the infamous seaside retreat North Bondi Fish. Head Chef Jesse McTavish gave guests the chance to compete in making a marinade for the venue’s signature salmon snack, before concluding with Scott Pickett at Matilda (Melbourne) demonstrating his latest innovations in ‘Coal-Cooking’, allowing guests to char their own octopus and flatbreads.
With over 150 in attendance over the four VIP events, over 100 bars trained and re-visited, both the Mystery Shopping and ‘Maestroclass’ Roadshow were a huge success and we now continue to grow the relationship with CUB in 2019 with Round Two of Draught Masters.
– Braden Loader, CUB Trade Activation Manager.