Friday’s Destination Byron Tourism Symposium has been hailed a resounding success by all involved.
Eleven speakers shared secrets, tips and trends during the daytime symposium at The Farm, while heels were kicked up and hair was let down at the Byron Beach Café’s evening event.
“It’s important to come together and share” said Destination Byron President Cameron Arnold. “The Byron tourism industry is faced with unique challenges and we can do so much more by working together. I think especially for smaller operators events like these can provide a leg-up. They open doors that are hard to access when you work in isolation. We become more aware of what’s happening on a national scale and how that impacts on our destination”.
Glen Davis from Tourism Australia explained how local operators can connect with Tourism Australia’s millions of social media followers and about direct flights bringing Chinese visitors closer. Pam Brook from Brookfarm spoke about farm trails and the work of Northern Rivers Food. Emma Bowyer, General Manager of ICMS Australia (one of Australia’s leading professional conference organisers) spoke about seizing opportunities for business and conference events and Tamara Morris, Social Media and Communications Manager for the Gold Coast 2018 Commonwealth Games shared some pearls about leveraging visitation from the thousands who will attend over the 17 days. “Once again we had such a high calibre of speakers including some of our local experts” said Cameron Arnold.
Delta Kay was joined by Uncle Pete and Nigel for a killer Welcome to Country at the Byron Beach Café event, which saw operators including Ilias the Greek, Jeremy Holmes from Elements of Byron, Pam Brook and Serena Adams from Let’s Go Surfing dancing as brolgas, kangaroos and emus.
“As a newcomer to the local industry the Tourism Symposium was fantastic” said David Jones, Sales and Marketing Manager at Elements of Byron Resort. “I was feeling happy already about my appointment but now, after meeting some operators including representatives of the local food industry, I am seriously excited. Both about promoting this region in a sustainable way and making whatever contribution I can to the local tourism industry”.
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