More restaurants should get accredited to help promote Australia’s great food and wine product.
In August last year the association launched the Certified Professional Restaurateur (CPR) program. The initial interest was overwhelming with over 600 applicants for certification. Many of these applicants have gone on to receive CPR designation and have been promoting this on their business cards, websites, and elsewhere. Many restaurants have also applied for accreditation. This will yield real benefits when the promotion of our Savour Australia brand to consumers begins in October this year.
The Savour Australia launch will include the publication of a Food and Wine Tourism Atlas of Australia. The Atlas will be published by Fairfax (publishers of the Sydney Morning Herald and The Age). Every state and territory association member will receive a listing in the atlas and those that are accredited or have been judged using the awards system will get additional information on their listing.
Over 30,000 copies of the Atlas will be distributed through bookstores, newsagents and by direct mail. This will be a great resource to promote your business—all as a benefit of your membership of your state association.
Accreditation is important because if we are to promote the great food and wine product in Australia, we must be able to increase the professionalism in the industry. The certification and accreditation programs will do this. We urge your support in becoming a certified professional restaurateur and an accredited restaurant.
President, Restaurant & Catering Australia