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menu home about contact submit your interview 29 jun 2018 denis mackenzie categories: interview denis mackenzie , the coo of a major marketing firm, divides his time between new york city and his winery in the lake erie region of pennsylvania. with his expertise in international wine and spirits marketing, he can create success for his marketing firm as well as for his passion project, the winery. denis mackenzie started in the marketing field when a small company hired him. he worked his way up the ranks and became a lead marketer on several accounts. he acquired valuable experience at his first company. after a few years, he decided to follow his dreams and take a job for a larger international firm. he was assigned to market wineries in bordeaux, france, and tuscany in italy. since he speaks french and italian, he found it easy to communicate with his clients. he followed his experiences in france and italy with a period spent in greece. while he was in greece, he worked with top wine and spirits producers to create new marketing strategies. he helped to promote greek wine and spirits such as ouzo and retsina to a larger market outside europe. denis mackenzie purchased a winery near his hometown in the lake erie region of pennsylvania in 2001. his side venture has become a success. his winery hosts special events as well as charitable functions like paint and sip nights. he enjoys giving tours of his winery and sharing its beauty with visitors and the community. what advancements would you like to see in your industry? i would like to see my industry take better advantage of digital technologies. much of wine and spirits marketing is done at the store level or through features in industry publications. we need to find new ways to reach different markets. i would like to see a shopping app that allows customers to scan the barcodes in the store and see a comprehensive profile of the wine. this would appeal to the millennial consumer as well as technologically adept people of any age. what will your industry look like in five years? i anticipate growth in our industry over the next five years. wine and spirits producers are always looking for new ways to bring the consumer’s attention to their products. we have plans to create in-store shopping experiences that will encourage consumers to purchase our products. cooking classes and in-store wine bars will help to drive sales. as the drinking age population continues to be interested in higher-end products, our market share will continue to grow. the key is that we encourage our consumers to drink responsibly. what’s your history with australia? i’ve been to australia only once. it was an amazing trip and mostly for pleasure. we flew into sydney at first and took flights around the country to experience different places. initially, we stayed with friends who had purchased a winery in the canberra region. i learned a lot from my australian friends’ experience in the wine industry. we then spent a weekend in tasmania. we took two special tours that showed us vastly different aspects of australia. we visited uluru and the great barrier reef. my wife and i loved both locations, though they are both off the beaten path. we finished our trip with a week in sydney, seeing all that the region has to offer. we spent a few days at the beach, relaxing and catching up on our sunbathing. it was such a nice change from the drizzly, chilly weather in america. my wife and i loved australia. we would like to go back again someday, as there were many things we didn’t get to see while we were there. the people are so welcoming. what are the finest restaurants in australia? why would you recommend each? we were lucky to dine in some truly excellent restaurants while we were in australia. my wife and i loved farmhouse kings cross. it is a small restaurant with a dedicated local following. the restaurant took full advantage of the fresh, local produce that was available. the classic australian food included rainbow trout and roast chicken. i recommend farmhouse kings cross to everyone who visits sydney. we also had an amazing meal at sixpenny. this is a modern fine dining restaurant with novel and forward-thinking dishes. the staff has incredible attention to detail. try the degustation menu if you are looking for the most personal service. each chef personally introduces the food, and you have the opportunity to ask questions. what should everybody experience in australia at least once? why would you recommend each? i highly recommend taking a tour to uluru, the stone monolith that was once known as ayers rock. the experience taught us so much about australia and the indigenous population. it was good for us to have an entirely new experience while we were in australia. the outback countryside is beautiful. i would also recommend going on a tour of the great barrier reef. if you have an interest in the oceans, you know that the area is fragile and may not be around forever. take an ecologically conscious tour and see it without negatively impacting the environment. 0 comment 24 feb 2018 simfresh: past, present and future categories: uncategorized simfresh is an australian citrus packing shed that is owned and operated by the simonetta family. having been opened to the public since 1991, the company has grown to an output of over one million units annually. the original management included joe, tony, and mario simonetta, three brothers who were further aided by two of their wives. nowadays, the upper-level administration also includes the founders’ children who grew up in the industry that simfresh has been a vital part of during the last 27 years. some of the key concepts that facilitated longevity are high-quality, hand-packed products and outstanding customer service. here’s what luke cini of the simon etta group has to say about simfresh’s story: what do you do for work? we operate a packing shed that works with citrus products. this involves various packaging options that our clients require which means that there are quite a few services available. why did you choose to pursue a career in the field in which you currently work? when we first started back in the 90s, this business seemed to be one of the best ways to connect our family. given the fact that there was a large market for the service, the demand rapidly grew beyond the capabilities of our one-machine operation strategy. so, after debating it for a while, our family finally decided to make it a career. in retrospect, it seems that we made a good call! in what way does your professional role make it possible for you to have a positive impact on others? i believe that our professional relationships have helped a lot of families. since we have been around for more than two decades, we established long-term partnerships with many suppliers and customers. this helped those individuals and businesses grow their own projects as they have been able to count on our orders every year. such a constant stream of demand/supply is something you definitely want when the economy is so volatile. what is it that you enjoy most about living in australia? living in the sunraysia region of australia has been one of the best perks of the business. our family is known to be very fond of nature and australia is the 6th largest country in the world when it comes to the land area. meaning, it is a great match. the diversified population is another benefit as we deal with clients from all walks of life. not to forget the sheer amount of animal species you are bound to get familiar with. and yes, that includes a whole lot more than kangaroos that australia is known for! what do you do for recreation? a lot of team-building activities. since we are a family, our disagreements are always amplified by the lack of boundaries that sometimes take effect. i mean, working at sim fresh for so long has brought us closer, yet this can sometimes be an issue when harsh criticism must be given. s
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