MIND YOUR BUSINESS: Award-winning franchise building solid reputation

TOP AWARD: Hotondo Homes' Gillian and Greg Coleman with their award. Photo: SUPPLIED
TOP AWARD: Hotondo Homes' Gillian and Greg Coleman with their award. Photo: SUPPLIED

Hotondo Homes Orange has won an award at the building company’s national awards night.

Gillian and Greg Coleman operate the Hotondo Homes franchise in Orange and Bathurst and received the Excellence in Customer Service award in September.

The award recognises the service over the last 12 months as judged by customer feedback.

“To have a vote of confidence from your customers proves you have all your systems in place from the initial enquiry, through to selections, building and timelines,” Mrs Coleman said.

“This award is a testament to the hard work of our team and our transparency throughout the building process. We firmly believe communication is key.”

AGRIBUZZ: DPI Director-General Scott Hansen, MSM Milling's Bob Mac Smith and Farm Writers' president Ben Craw.

AGRIBUZZ: DPI Director-General Scott Hansen, MSM Milling's Bob Mac Smith and Farm Writers' president Ben Craw.

PRODUCERS BEING DRIVEN BY HUNGER

FARM Writers NSW, the Department of Primary Industries and the Lord Anson hosted the region’s best agricultural minds last week for Agribuzz.

The event aims to stimulate partnerships and collaborations in agriculture.

MSM Milling’s Bob Mac Smith addressed the crowd, sharing the story of the business.

He said hunger was a great motivator which turned a canola farm gripped by drought into a thriving oil producer growing its export markets.

“Don’t underestimate the power of partnerships,” Mr Mac Smith said about the business’s partnership with the Manildra Group.

TASTY PHO: Sai Gon Quan's Pheobe Nguyen with the restaurant's speciality dish - pho - or noodle soup.

TASTY PHO: Sai Gon Quan's Pheobe Nguyen with the restaurant's speciality dish - pho - or noodle soup.

TASTE OF SAIGON OPEN TO SAMPLE

THE Sai Gon Quan Restaurant isn’t just an exotic name – it’s home to authentic Vietnamese cuisine.

Since the doors opened, owner Tony Vu said plenty of people had been coming to discover the menu.

Mr Vu said the restaurant, located at 308 Summer Street, was open from 10am to 10pm each day for lunch, dinner and takeaway.

“Our pho [noodle soup] is cooked traditionally and a dollar from every bowl goes to the Pay It Forward Community Shed,” Mr Vu said.

Mr Vu said as more people discovered the menu, extra items would be added.

“In the future we will be expanding and adding extra chefs and wait staff,” he said.

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Contact Declan Rurenga at drurenga@fairfaxmedia.com.au.