The Mentor with Mark Bouris

Mark Bouris speaks to business owners and entrepreneurs, finding out what makes them tick and their plans for growth. Some business owners are on the way up and enjoying new success, others are at a turning point. Mark digs into their stories and finds out why they set out to create their own path, their challenges and where they go from here. Based on his own personal experiences and learnings, he also passes on his own guidance on how to take their business to the next level.


episode 221: Paul Dewhurst: Three Blue Ducks

There's not a single business in the world that Covid19 hasn’t effected in some way, so for the next few episodes I'll be speaking to business owners who have had to pivot their business, rethink the way they operate and find innovative ways to keep their businesses going in some of the most challenging times we’ve ever seen. So to kick it off, I speak to Paul Dewhurst, Operations Manager at Three Blue Ducks, who have restaurants in Bronte, Byron Bay, Brisbane, Roseberry and now Melbourne too. They were forced to shut the doors to all their venues in March with almost no warning. But they pivoted quickly and a week later, the business branched into the fresh food and takeaway market, supplying gourmet produce boxes to Byron Bay locals and a paired-back take-away menu to Sydneysiders. I ask Paul about how they made the quick decision to pivot what Three Blue Ducks offered, why they won't compromise their company values for an easy buck, and how Covid19 has shown the importance of community and connection.


 2020-08-24  1h5m