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Husband-and-wife team Tim and Emily Edmunds approach their business, Hale River Holdings, by first understanding the land, then reinvesting in it for future generations.
While coronavirus has seen the food service market decline sharply, Jeremy Haw says it’s been a blessing of sorts, giving him a moment to catch his breath after years of strong growth, and allowing him to think about where his next opportunity might come from.
Yorke Peninsula farmers Mark and Merridee Schilling have looked to business diversification as a way to secure their family’s future, by creating a number of successful offshoots to their cropping operation, which they can choose to scale up or down, or sell as it suits them.
Publican and craft brewer Dean Grant called in 32 years’ worth of favours to keep his business running and staff employed in the face of coronavirus, switching from beer to hand sanitiser.
The Piccolo family of Griffith run a café by day and a fine dining restaurant by night, using produce and products from the local region. Or at least they did, before coronavirus.
When eat-in dining was taken off the menu due to coronavirus, Queensland restaurateur Jon van Grinsven had to work fast to re-think his business approach – and he was so successful that his new take-away option will be kept even when his restaurants re-open.
Outdoor Education Group (OEG) runs about 300 programs for 50,000 students at schools across Australia. When coronavirus hit, almost every booking was cancelled or postponed, leaving the business with no work for staff and no income to pay them ahead of the Federal Government’s JobKeeper scheme payments.
Automation and computerisation keeps the company on the cutting edge of dairy farming.
Advanced irrigation systems allow the Doolin family greater control of their own production.
Thinking outside the box has helped a Victorian wine producer lift production to more than a million cases.
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