Kate Wood-Foye - Business Illuminate

Illuminate

with KATE WOOD-FOYE

THE GUTS, GRIT AND GROUNDWORK OF REMARKABLE REGIONAL ENTREPRENEURS, INNOVATORS, LEADERS AND GAME CHANGERS.

MATT & BEC

The Burger Rebellion burst onto the scene six years ago, completely changing the restaurant game serving up a radically delicious wave of gourmet burgers in a world fi lled with fi ne dining and fancy eats. Founders Matt and Bec Conway have led this family business from the front, creating a hugely successful eatery built on hard work, guts, collaboration, creativity and fun. As they pass the baton on the beloved business that will continue to thrive under the TBR crew, they refl ect on what they have built and the happiness they have served up as a side dish to the 687,600 burgers sent across.

What was the inspiration behind its creation?

We have both travelled extensively and took note of a lot of cool little places to eat. Port Macquarie, at the time, didn’t have a gourmet burger restaurant and we saw a window of opportunity. Our concept started off as an “I wish Port had a great burger restaurant.” Then, the idea kept evolving into theme ideas and menu items and then into what we could call our own.

Why was it so important to cut through the trend and bring something fresh to the market?

Matt’s background in chefi ng over the years has been a lot of fi ne dining experience. We really wanted to marry some ideas together. High quality product, gourmet fl avours, quality service in a relaxed, funky atmosphere. Our idea right from the start has always been to support local businesses and produce wherever we could. In doing this it meant we also ticked off another prerequisite for our business in providing the freshest and highest quality local ingredients.

Matt & Bec – you have gathered an amazing crew of staff across the years that helped bring The Burger Rebellion to life. How important has the early creation and retention of this tight team been in the success of the business?

Hospitality generally attracts a younger transient team. We have been lucky enough to retain several of our original crew. They have been an integral part of keeping our business running and we will miss them dearly. We have employed many staff and a number of apprentices whom we have brought up through the ranks. We have loved working with a fun, reliable team! We had the approach of, treat them how you would like to be treated, and it has served us well. People don’t work for companies, they work for people. So building relationships and supporting them is essential.

Matt, you are a man of many hats starting your career as a chef at Sails Resort then becoming a qualifi ed electrician and now a teacher. How has this fl exibility, focus and agility helped you in your business and leadership journey?

To be honest, the diversity in my career has helped immeasurably. Chefs are extremely organised and can work well under pressure, whereas electricians are methodical and are great problem solvers. Along with the ever-abundant willingness to learn, I have been very fortunate to adopt the skills required to undertake the challenges of business. During the six years, we have had to think quickly and be ready for whatever is thrown at us. We have come up against drought, fi res, fl oods and then Covid, and having agility in small business is paramount.

A strong community support network built over time through our local marketing engagement, has been overwhelming and humbling.

Matt, you have a healthy appetite for risk – what drives you to push the boundaries in business?

I have always loved to push the boundaries a little and the same goes in business. You need to try things left of centre and take a few risks. It’s important to be across current trends in the industry although you don’t always need to follow them. Like all new ventures, self-doubt can be very real. But I have always had faith in myself and Bec’s ability to work hard and get things done. Beginning something from scratch, completely out of your comfort zone is really experiencing the challenges of life.

The Burger Rebellion has been a family affair – how have you both juggled the challenges of working together, running a family and a successful business?

It’s been interesting, ha-ha! Both Bec and I work very differently. Bec is all backend organisation, administration, tech, bookkeeping and of course kids (Evie, Oscar

You need to try and George). While things le of I was all concept, centre and take a few creation, operations, risks. It’s important HR and systems. We to be across current have both poured a trends in the industry lot of time and energy although you don’t into our little shop always need to follow them. and we are immensely proud of what we have created. We could not have done it without each other.

Connecting communities has been a key part of the TBR journey – can you share some of the key projects you are most proud of?

The most fun and our favourite project would be our celebrity chef takeovers during the first Covid period. We were lucky enough to work with our fellow hospitality people including Whalebone Wharf, Seed Catering, Drury Lane, Lindsay from Fusion 7, and Bill’s Fishhouse/ Two Triple Four. Getting those chefs to sling burgers, have a drink and a laugh, made that period great fun to come to work. Also watching them get pumped doing 300 plus a night was SO good! Another outstanding project was supporting the Lemonade Crew. Matty and Bianca Adkins’ resilience to fight against Matty’s diagnosis of MND inspired us enormously.

They are true legends and we loved helping them fundraise, to create awareness for MND and support their family.

What is the hardest lesson you have learned in business?

Easily the hardest lesson in business is that the curve balls will keep on coming, you just have to get better at hitting them back. It’s never smooth sailing and there is always something that needs your attention. Learning how to not let that affect other aspects of your life is key. I think the separation of the two was a long lesson learned.

Team culture is vital to any company’s success particularly in hospitality where your team become like a family. What is the key to building a cohesive and dynamic team?

FUN and lots of it!!! The best thing about hospitality is the fun you can have while working. To work with a great crew, and pull together whilst getting pumped, is what it’s all about. Working in hospitality is hard on you mentally and physically. It builds character, and your crew really are the face of your business. So, get in there with them and lead from the front.

Now you are at the end of the TBR journey – what is your favourite memory?

I think my favourite memory is our community contribution. We love the Port Macquarie community and have enjoyed supporting the sporting teams, the community and helping out the other hospitality businesses when things got tough. And... our Christmas parties were pretty epic!

What are you most excited about for the next chapter of your journey?

We are both looking forward to the next chapter, spending more time with the kids and just generally slowing down the pace of life for a while. Only for a little while...