CEO aims for 5% market share of a $16.4 billion Industry by 2020

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Danny Simmonds believes setting targets high is the only way to grow, with confidence.

Founder & CEO of the latest marketing software platform buddy, believes setting the ‘bar’ high is the only way to grow not only your business, but also yourself.

“Before i moved from the UK to Australia with just a backpack and myself when i was 22, I had already set my vision to become the very best person I can be”. “This was no way easy, as I only had $500 in my back pocket and a one way ticket i just used up.”

Since then almost a decade ago Danny Simmonds has faced many challenges, from learning how to face tough times without family and friends, how to survive one day to the next and even being homeless. Each challenge put forward, Danny not only managed to overcome them, but to squash them so they never happen again. Not to mention building a business from the back of a camper van for many months, now his company Buddy & Co.

Prior to the launch of the latest eatery discovery app Buddy , Danny has received endless enquiries from restaurants and from large companies not only in Australia but also Miami, New York and Italy. “All of the enquires have been fantastic”, he said “knowing some large restaurant groups from around the world are interested in buddy gives us great confidence on our growth plan”.

Danny Simmonds aims to consume a piece the market for ‘restaurant advertising and marketing’ in Australia by the end of 2020, as he said “bringing something completely new to the industry instantly puts you centre stage, as appose to another ‘agency’, or ‘another magazine’ to advertise in, with the introduction to our buddy beacon™ 

Buddy will be first to market with Beacon technology in Australia, and will be working closely with a number of marketing agencies providing another tool for them to use, which aims to takeover at least 5% of the advertising market for restaurants by 2020, “This might sounds outrageously confident, but having seen the growth of the food and beverage industry and knowing $2.6b last year was spent on ‘original methods’ breaths nothing but confidence in our company“.

‘original methods’ |

Hitting your targets

For Danny & Co to hit the target of 5% in two years, industry professionals are claiming it will be ‘extremely difficult’ to achieve. But Danny has other opinions, saying “having learned from extensive research, un measurable amounts of interest and also seeing where the market is heading thanks to tech, I cannot see how it is not possible for us to achieve.” He goes on to say “After three years we will need to have our 5% in order to grow and look into expanding into the European market, which will involve setting up another office in the UK”. “So it is a target I am absolutly set on hitting, but first let’s just begin”

Want to learn more about buddy? see here.



Hospitality Industry Backs New Restaurant App

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The Hospitality Industry in Australia is raving about the new app they call their own.

Its been years in the making, but its finally nearly here. The Hospitality Industry in Australia can stop holding its breath with online review apps and websites, having felt like they have been held by strings for years and being completely controlled by the internet, the time has come that they can have an app of their own.

A former restaurateur was sick and tired of being controlled by digital hero’s behind reviews and also not having the ability to showcase his restaurant to its full potential with the platforms available today.

CEO of Buddy Danny Simmonds & Rio Capurso of Locale | Noosa Heads, Queensland

Times are changing.

Buddy is paving the way for a new digital era for the industry, it has been built by the best software developers in the country and has been brainstormed by many successful restaurateurs across Australia over the last eighteen months. With phenomenal support and with huge backing by some of the biggest restaurants across Australia, its no surprise the startup company can boast a staggering two thousand business registrations so far. It is safe to say that this is an app every business owner will be joining over time, not to mention its free.

Rio Capurso is one of Australia’s most successful restaurateurs, from humble beginnings in Italy, Rio has owned successful restaurants from London, Greece and now Australia with a skill of conquering every local market he has founded his restaurants in.

Due to Rio having been in the Industry since the early 80’s, he has seen many things in his career spanning nearly thirty years. Rio believes buddy has been a long time coming, with social media dominating and bookings for his restaurant coming through his online booking system, he knows if your business is not on mobile devices you simply cannot grow your business.

“buddy puts you right there, effortlessly” He said, After Danny Simmonds was discussing the technology available through the buddy app, Rio was blown away by what the buddy app can do, especially the introduction of the buddy Beacon™

buddy Beacon™

The buddy Beacon™ is new technology that allows a low power bluetooth in-app Notification to be sent directly to buddy users from 100 metres to the centimetre of the restaurant/beacon, this allows tourists or even locals to be notified of that particular restaurants happy hours, lunch or dinner specials, the top five places to go for coffee when entering a street, or even live events happening that weekend at different bars within their vicinity. Rio Capurso was stunned by the opportunity the buddy app provides to really showcase a restaurant or eatery. The app is designed for all types of vendors from higher end restaurants, deli’s, cafe’s, bars, coffee shops, roasters, brewery’s, and even street carts and market stools.

Users to indulge

The user experience for the buddy app is so seamless to use and packed with valuable information, the slick modern design is focused on impact imagery for the user, to really capture what the restaurant is all about.

With important information such as opening times, happy hour times, location map and even the ability to view special dishes with image carousel menu’s! The app also allows users to book tables in literally four clicks! time, date, how many people and book!



Each individual restaurant on the app gives the ability for users to ‘follow’ the restaurant, what this does in return gives the user (us) exclusive in-app notification of insider information of local deals, updates on events, new menu launches, lunch and dinner specials and even loyalty exclusive discounts to followers only. Each eatery anywhere in the world has its very own community, buddy allows businesses to harness this into a new digital world for customers to really know what’s happening before anybody else does!


“Buddy is a Fantastic weapon

for the industry and the user”

– Rio Capurso

Want to be kept updated on anything buddy? join today here.




How we are brining the future of marketing to Australia.


The past is behind us, this is the future of marketing.

The world is moving fast, very fast and so is marketing. Thanks to Apple and google the majority of how we live is decided through our mobile device, over 85% of Australians decide what they will spend their hard earned cash on ‘after’ they have checked ‘or’ purchased on their phones. Wether its online reviews, checking out where to go out to eat on review websites, ordering online, mobile food delivery apps you name it we do it on our mobile device first.

So, why are people still choosing to market and advertise their business in magazines, newspapers, huge billboards, leaflets and posters? What exactly are the benefits of using these out of date methods today? I’m not sure what the benefits are but i can sure tell you the points of how they simply cannot compete with how the world is heading today.

  1. Completely unmeasurable
  2. Have no idea who your targeting
  3. No ability to make an action ie, ‘add to cart’ or ‘book now’
  4. Takes too long ie, add needs to be designed, print approval, goes to print, then dispatched, then delivered, then it needs to be read, then the right customer needs to see it, then maybe remember it.
  5. Outrageously too expensive

So whats the future then?

The future is mobile, and I’m not talking about posting colourful pictures on social media either.

We are talking about proximity marketing, location based marketing through our mobile app, targeting the customer at the right place, at the exact right time of hunger.

We use Beacons, Beacons are the future of marketing. Proven already in the retail sector in the US, we have created the perfect user friendly mobile app for the food industry to take complete control of and enjoy.

No more chalk boards and leaflet drops, window stickers or posters, everything you want to promote or showcase can all be done through your buddy beacon™.

What is a beacon?

A buddy beacon™ is a small bluetooth device which once connected to the buddy app from within the businesses account, will send any chosen message to anyone who has downloaded the new buddy app within 2-7 metres of the beacon itself.

What this technology can do for small business is exceptional valuable and somewhat priceless if used at its full potential, Imagine walking right by a restaurant and you receive a notification of its happy hour’s about to kick off in 5 minutes? or maybe you are already in the restaurant and are getting carried away with time, so buddy reminds you that last orders are about to be called or the kitchen is about to close in half an hour?

I think we all need reminding at times, So let ‘mission locating beacons’ adventure begin.

Want to know more about our buddy beacon™ see here.


Former restaurateur launches app for the food industry to call its own.

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Founder & CEO explaining why the industry needed an app of its own.

After working in the hospitality industry for several years, you come across all kind of challenges and all walks of life. In my experience of running a restaurant it became a lot more clear to me that the customer no matter what, is always right. (even when you know they actually are not)

This is one of many tasks you have to face every single day. One really difficult challenge was bringing customers in the door, yes you have online review websites like Tripadvisor and Zomato, but you cannot use these apps as an actual marketing tool.

I used to get up every single day, fire up the restaurant and make myself a first class barista made latte, (kind of) then i would wipe down the chalk board A frame and think of a new slogan or lunch/dinner special to put out the front of our restaurant to try and lure new customers in the door. This is one of many marketing moves many of us in the industry try, then you result into flyers and newspaper adds, social media posts, loyalty membership cards and email marketing if you ask your customers for email addresses on review cards, believe me i have tried the lot.

But, I always thought ‘why does other industries have there very own platform or marketing tool?’ like if you want a handy man you simply go to Airtasker, or you want to look for a hotel so you head straight on over to, or you want to rent out your own bedroom so you become a host on Airbnb.

All of these platforms are very powerful as a marketing tool, as they come with business dashboards, analytics, tips and tricks on becoming more recognised, booking systems, ability to showcase yourself, communicate with your customers through an in app messaging system. With the restaurant industry there really is no app or marketing tool to do this for our restaurants, so i saw a gap in the market for the industry to have its very own weapon, a tool that the industry can call its own, so i created buddy.

Before i actually decided to go straight into the tech world without having any idea of what to do or even if the idea was going to take off, so i packed up my shit and hit the road for several months speaking to over 500 business owners from Port Douglas right down into Melbourne CBD.

Danny Simmonds founder

Founder of buddy | Danny Simmonds

During this time i was validating my idea but also signing up potential customers who would join and create their buddy restaurant profile.

So i came back from my trip having slept on the side of many roads, roughed it without having a wash for days and brushing my teeth at the wing-mirror in my jocks, and decided to put pen to paper and start thinking about how we can be better than what is already out there. We came up with all sorts of awesome ideas which could go on forever ,so we had to curate a small list of 100% definite features that would put us head and shoulders above the rest, an app for the industry to be proud of and most importantly, trust.

So we have, Buddy has some unbelievable features for users and business owners will love. My favourites are having the ability to actually see a restaurants specials as they look, with descriptions and price, instead of having to read it off a chalk board and trying to imagine what it will look like, another one is the itemised menu, each dish with a picture and again a description with price. having the ability to ‘follow’ your new favourites in return you receive exclusive in-app notifications of special events, meal deals, menu launches, latest specials, view happy hours around your location, it goes on and on.

There are plenty more features to explore when the app officially launches in the New Year, the most important thing is that it will be a tool we can all trust, explore restaurants in a much more easier way but with more detail, and business owners finally having their own weapon to really showcase themselves to the full potential, with which they can measure with live analytics dashboard, use ibeacon technology which will be a game changer.

iBeacon technology will enable business owners to actually digitalise their physical restaurant, they will be able to create in-app notifications to people who are walking right by the restaurant, notifying users of their lunch menu, happy hour specials that will kick off in 5 minute, or even a simple ‘hello, have an awesome day from XXXX bar and grill.”

With also in app timing notifications of diners sitting in the restaurant after an hour, reminding them of a top up or maybe a link to see the desert menu.

We are all very much looking forward to the launch, and for everybody to enjoy.

Written by Danny Simmonds.




Three awesome things to do in Noosa on Christmas Day.

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Having a christmas day Gatho? heres three top things to do in Noosa.

Christmas Morning is nearly here, the time has come to dig out those dusty esky’s and hose them out, round the troops with deck chairs and foldout tables, mums on the glad wrap and dads packing the portable bbq, while your busy dropping the bag of ice from the biggest hight possible for the best ice to keep the beers cold!

We all love christmas, but each experience can be very different for some, heres buddy’s top tips for how to have the best time cheaply, but creating priceless memories on your christmas day.


3. National Park Picnic

Noosa National Park is one of the best coastal walks Australia has to offer, With each turn you are wow’d by a postcard picture, The noise of the rainbow lorikeet’s waking up and the subtle crash of the waves coming up the shore. Wake up at 6:00am before the morning madness begins and enjoy a glass of bubbles & strawberry with some freshly made warm ham and cheese croissant, relaxing on a picnic blanket over looking tea tree bay would be a fantastic way to kick start the christmas celebrations.

2. River retreat.

Yep, you know it! Once you have kickstarted your Christmas day with a relaxing champers, its time to find a ‘proppa’ good spot to start building your settlement for the day on the beautiful Noosa River. Unpacking the esky packed with salads, prawns, rolls, chips and drinks, make sure laying out the table is a team effort (obviously with a bevo in hand) and then sit back, relax and enjoy the day off with friends and family before the un-official ashes christmas day cricket test match begins! Remember, pick a spot by the Big Pelican where the toilets are 😉

Photo, thanks to Noosa Boat house.

1. Barbecue time.

After a long hard day of doing absolutely nothing, (apart from being 148 – not out of course) its time to fire up the BBQ, Our tip for the free bbq’s is that they don’t get that hot, so we would recommend taking your own portable one just in case. Now I don’t know about you, but I don’t mind the odd snag or two. The best snags in town would be from the Noosaville village butchers opposite Dan Murphy’s, they have the best Cumberland snags you will find on the Coast! OR…… you can flame up some beautiful rib eye fillets, here’s our tip on the perfect Steak;

Starting from home, coat both sides very generously with coarse black pepper and granulated garlic powder and drop the fillet singularly into a sandwich bag for time to marinate, pull the bad boy out of the bag when your bbq is that hot its starting to glow. For each steak, sprinkle 3/4 teaspoon of salt onto the skillet and allow salt to sit for at least 1 minute.

Place the steaks on and allow 3 solid minutes, whatever you do do not touch, poke, lift of even look at those bad boys until that 3 minutes is up! Once it is, repeat history.

All together 6 minutes is up and you have a medium rare juicy perfectly rested steak, if you wish for it to be medium then allow an extra 30 seconds on each side.

Now, Put your steaks in a roomy tin foil wrap, not tight…roomy to allow moisture and flavours to be absorbed by the steak properly.

Slice and dice that shit and serve it up in any form you wish!

This is exactly what we will be doing this Christmas, have a great day.


Locale becomes Industry Influencer on buddy.

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Influencers of the restaurant industry are hard to find, but Noosa has one of its own.

Prior to the launch of our restaurant finder app, we are head hunting Industry leaders across Australia who stand head and shoulders above the rest. The chosen restaurant for Noosa is the wonderful Modern Italian Locale.

With its wonderful ambience thanks to the chic first class decor, matched with a beautiful solid vintage wooden bar for lunch hangs, an outrageous selection of Italian wines each single handedly picked by owner operator Rio Capurso, its and experience you simply do not expect and can not imagine when coming straight off the beach.

The Family

The team behind it all are not an ordinary team, they work hard to make sure you receive the very best service possible regardless of how busy it can be.

Drawing Heavily on Italian tradition, Locale Noosa offers a seasonally changing menu using the best local produce and premium imported ingredients. Surrounded by lush gardens, Locale sits in a protected corner of the famous hastings Street just a few steps from the golden sands of Noosa Main Beach. The menu features handmade pasta, stone fired pizzas, traditional cicchetti and an impressive selection of wines, beers and authentic cocktails. Dining at Locale is not just a normal dining experience to savour, but an experience you just have to keep living.

 Chefs Tips.

“One of my favourite Dishes at the moment is out pasta special, the Chitarra Vongole”. “This dish features beautiful hand cut pasta which looks like square cut spaghetti”. “The Chitarra Vongole has inspired me to share a tip on how to cook pasta to perfection”. “The golden rule to cooking pasta perfectly is to always use lots of boiling salted water (the more water the better!) as it lets the pasta cook freely”. “Remember to add enough salt so that you can taste it and cook it until is is ‘al dente’ which means ‘to the tooth’, you want it to have a firm texture so the pasta has strength.”

Chef – Andy Davies

Checkout Locale Influencer Portfolio Here for more.

App Coming Soon.




New Foodie App to locate over 2’000 Beacons across Australia

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In preparation for launch, we are locating over 2’000 Beacons across Australia.

Our mobile app soon to be launched on both Apple & Google play stores will be Australia’s very first restaurant app introducing Beacon technology.

In order to connect the physical world to the digital world, we are locating thousands of beacons across the country each one in a very specific location, each location will be carefully thought out in order to make the user experience above and beyond exceptional.

In Todays world we believe it is very important for small restaurants, bars, cafe’s and many other kinds of eateries to offer a unique experience for their customers. We have provided the ability to do just that, as many current and potential customers user their mobile device for just about everything these days. We believe connecting restaurants physically to their mobile device is instrumental in order to grow and run a successful business.

What is a Beacon?

A Beacon is a small bluetooth device which once connected to the buddy app from within the businesses account, will send any chosen message to anyone who has downloaded the new buddy app within 2-7 metres of the beacon itself.

What this technology can do for small business is exceptional valuable and somewhat priceless if used at its full potential, Imagine walking right by a restaurant and you receive a notification of its happy hour’s about to kick off in 5 minutes? or maybe you are already in the restaurant and are getting carried away with time, so buddy reminds you that last orders are about to be called or the kitchen is about to close in half an hour?

I think we all need reminding at times, So let ‘mission locating beacons’ adventure begin.

Has your business joined the buddy app yet? why wouldn’t you. Its Free.

New Foodie App allows you to follow favourite places for exclusive deals.

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Following restaurants for exclusive updates on events, deals and specials.

Okay, so you can follow restaurants on Facebook for news feed updates on pictures and statuses, but this New foodie app gives you something very different indeed.

This new restaurant app about to drop on google play and iTunes gives you exclusive in-app notifications of special events, menu launches, lunch and dinner specials.

I know i know its about time right? Imagine sitting in a packed out restaurant, your sitting there sipping on a $5 glass of your most favourite deep red delicious shiraz, you then look around and see others sipping on the same deep red delicious shiraz for $12. Why? because when you decide to ‘follow’ a restaurant on the buddy app you automatically join the restaurants exclusive club, the club where you receive insider deals and know everything first.

Insider Updates

What does this mean? This means you know exactly whats going on at the coolest joints around town because they update their followers on buddy First, not in some news feed on social media, newspaper add or even word of mouth, but through an Exclusive in-app notification to your buddy profile of insider news, unbeatable deal offerings or even a first chance ticket to a special event before they go on sale!

It gets better, lets say you are heading down a street chatting with friends. As you walk right by a restaurant thats hitting off their happy hours but you don’t know, you will be notified straight to your mobile device as you walk right by! Also on restaurants profiles you can view the itemised image menu, check out the ingredients and book your table within three clicks!

Looking very much forward to this one.

Follow us on social media for more updates and news on the buddy app launching this very soon.





How working in hospitality makes you a better human.

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If you have ever worked in hospo, then you already have these four traits.

More than 70% of us through the ages have had a stint in the hospitality world, if you are one of them then no doubt you have cleaned up someones spillage/spew, been a customers children’s ‘Auntie waitress’ and copped an outrageous temper from a customer all in the first ten minutes of your Saturday night shift.

How does this make you a better human, we have given four examples of how this makes you a better person.

#1 Patience

Working in hospitality provides you with plenty of life lessons, the one that comes straight to my mind is patience, patience is possibly the one trait that got me through my hospitality journey.

When you are standing with a pen and paper and you have asked the table if they are all ready to order, but you have that one that asks you every single question about the menu testing your skills, so you go in great detail of the special dishes you know will be awesome because you secretly love them yourself. 35 minutes later you are still standing painfully answering every single question fired at you to only realize when you have finished she drops the I’m not eating bomb, this my friends is when you are biting your own jaw so hard you feel like your bottom set is popping out your forehead.

believe me when i say i have plenty more examples, patience is possibly the first thing you learn and master.

#2 Politeness

Politeness is up there with the best of them, in the hospitality industry you are told that every single customer is the first, so over my few years politeness got me doing all sorts, from opening doors for the slightly older generation that couldn’t do it them selves, crossing customers over the road, holding someone else’s baby while they get the nappy changing gear out, only to learn later that you have been handed the little white wrapped up ball of shit to dispose of. Even when you have that one customer that just instantly didn’t like you from the start for absolutely no reason what so ever, you have to put on the plastic smile to the bitch that has made your shift feel like you have died and gone to hell.

Politeness is a trait that will most certainly be strengthened when working in the hospitality industry.


#3 Cleanliness

Okay, this one is a huge one. In my time the amount of times I’d watch the table leave, so you head on over with your cloth to realize you picked up the wrong tool, what’s really needed was to hire the local councils bin truck and back that shit into the restaurant, hire a fork lift and throw the entire table in the back wholesale.

Yes this does sound like I’m having a huge rant, that is because i am. For years i would tell myself who leaves knives and forks all over the table and not resting nicely together sitting at 5 ‘o’ clock, and why do we have disgusting orange tipped ear buds sitting in an empty wineglass, Grandma’s snotty hanky resting on the seat and just to finish it off nicely, a home made jigsaw of thousands of torn napkins and coasters to organize.

Cleanliness now flows through my life, and its the first thing i maintain when eating out, even to the point where when we are all finished eating, i find myself compiling the empty plates together building my version of the tower of Pisa finished off with a concentrated wipe of the table. All the waiter has to do is swing by and grab the stack, happy days.

#4 Confidence

I started my customer service skills from a very young age when i got my first job at a local butchers at 11 years old, so i have had customer service confidence in me from the beginning. But what i have seen from working with others is that confidence grows, I have hired some great staff in the past some of which i watched transform from a scared quiet person, into a blossomed fun confident individual ready to take on the world. This is a stand out trait for me to watch happen every day.

When you walk behind the bar with over 80 people staring at you all waiting to be served, there really is no place to hide other than take a huge deep breath, smile and go for gold.

Written by Danny Simmonds 





How to make the perfect deep fried Mars bar.


If you haven’t yet tried it, then its a case of don’t knock it till you’ve tried it.

To some really good healthy eaters this does sound like a dark black hole of unhealthy death, but everything is okay in moderation as they say so this has to be on your food calendar once a year. (maybe twice)

Founded by a couple of experimental Scotts in a local fish ‘n’ chip shop in Aberdeen way back in 1995, it became a nationwide sensation.

Here is a little run down on how to make the perfect Mars bar sweet.


  • 2 Mars Bars
  • 1/2 cup plain flour
  • 10 tbs water
  • 1 pinch salt
  • 1 cup vegetable oil for frying

Method of madness

  • STEP 1 – Mix together a batter mixture with the flour, water and salt.
  • STEP 2 – Mixture should be runny with no bubbles or lumps so whisk the shit out of it.
  • STEP 3 – Place a small saucepan on the stove and pour in enough oil to just cover the Mars Bar.
  • STEP 4 – Heat at a low temperature. Drop in a little pinch of batter, if the batter rises, bubbles and browns it is ready to go.
  • STEP 5 – Using tongs so you don’t mess those fingers, dip the Mars Bar into the batter mix, covering the entire bar.
  • STEP 6 – Place it in the saucepan and shallow fry for around 1 minute or until you see that bad boy crunchy and golden.
  • STEP 7 – Remove from the pan and place on a plate with paper towel so all that unhealthy excess oil can be soaked up by the towel instead of your heavenly insides.

So there you go, next time you are having a cheeky bbq and a few beers try this one for the crew, they will love it!

If you are a lover of the deep fried Mars bar, then don’t stop there.

We still have plenty more ideas such as;

The deep fried;

  • kinder bueno
  • twix
  • cherry ripe
  • bounty

And many more, but whatever you do, don’t fry the kinder surprise…..