Principle of Hospitality

Ep 300 - From Hospitality to Household with Chelsea Ford: How Elizabeth Hewson Took Saturday Night Pasta from Kitchen to Shelf

Thu, 02 Apr 2026 16:00:00 +1100

In this episode, Chelsea Ford sits down with Elizabeth Hewson, Australian food writer, cookbook author, and founder of Saturday Night Pasta, to unpack how a personal ritual turned into a nationally stocked product brand.

What began as a simple act of self-care, cooking pasta at the end of a long week, has evolved into a business now sitting in 400+ stores across Australia. Elizabeth shares how her “patchwork” career across restaurants, media and brand building has shaped a business grounded in comfort, quality and honesty.

We explore the realities of scaling from kitchen to shelf, from launching with limited-edition drops to building out a seven-SKU range, and partnering with distributors like Cartel & Co to rapidly expand from 50 to 200 stockists in just six months.

The conversation dives into what actually drives sell-through in retail, why brand and packaging matter, how margins and data access work with distributors, and the operational shift required to grow beyond a founder-led business. Elizabeth also reflects on the role of mentors, manufacturers and collaborators, including Archie Rose, and her commitment to Australian-made ingredients, transparency and taste.

A grounded look at what it takes to build a food brand that people come back to, again and again.

Guest info:

saturdaynightpasta.com.au / @saturdaynightpasta

@elizabethhewson

Host info:

foodpreneursfestival.com / @foodpreneursfestival

chelseaford.com / @chelsea.ford.co

Connect with POH:

principleofhospitality.com / @principle_of_hospitality

For Brand Strategy, Design & Creative Support:

principledesign.com.au / @principledesign

Ep 299 - From Hospitality to Household with Chelsea Ford: Lachlan Ward of ST. ALi on Scaling Coffee into Retail

Thu, 12 Mar 2026 16:30:00 +1100

Kicking off our first ep From Hospitality to Household, Host Chelsea Ford sits down with Lachlan Ward, CEO and partner of Melbourne specialty coffee roaster ST. ALi, reflecting on the brand’s 20-year journey and its role as an early pioneer in Australia’s specialty coffee movement.

From its beginnings in South Melbourne to becoming one of the country’s most recognisable coffee brands, Lachlan shares how ST. ALi built a reputation for quality, innovation and accessibility. The conversation explores how the business selects café partners based on shared values, and why expanding into major grocery retail was a natural step, driven by demand for high-quality coffee at home and the opportunity to reach customers beyond café walls.

Chelsea and Lachlan unpack the realities of entering retail, from understanding sales velocity and shopper data to navigating concerns around cannibalising café partners. Lachlan explains how ST. ALi maintained its premium positioning, resisted discount-driven growth, and instead focused on bringing new coffee drinkers into the category.

They also discuss shifting consumer preferences toward more balanced, milk-friendly flavour profiles, the growing demand for decaf, and the rise of cold coffee and concentrates. Along the way, Lachlan shares insights into gifting-led product innovation, inspiration drawn from coffee culture across Asia, and what’s next for the brand, including expansion into Singapore.

Thoughtful, honest, and commercially grounded, this episode offers valuable insights for founders, operators, and anyone interested in the evolving intersection of hospitality, retail, and consumer packaged goods.

Guest info:

stali.com.au / @st_ali

Host info:

foodpreneursfestival.com / @foodpreneursfestival

chelseaford.com / @chelsea.ford.co

Connect with POH:

principleofhospitality.com / @principle_of_hospitality

For Brand Strategy, Design & Creative Support:

principledesign.com.au / @principledesign

Ep 298 — Darren Purchese on Bake Off AU, StudioKitchen and Building a Life in Food

Mon, 09 Feb 2026 16:00:00 +1100

In this episode, Renee Buckingham sits down with renowned pastry chef, author, and Great Australian Bake Off judge, Darren Purchese.

From a food-obsessed childhood in the UK to elite kitchens in London, Darren reflects on the unexpected journey that brought him to Australia and shaped an extraordinary career. Known for his work across The Great Australian Bake Off, MasterChef Australia, bestselling cookbooks, and now his creative platform StudioKitchen, Darren shares why pastry became his calling, and how precision, structure, and understanding why things work underpin everything he does.

The conversation explores mentorship, specialisation versus versatility in modern hospitality, and how Darren has evolved beyond the restaurant to build a sustainable, creative life in food through teaching, storytelling, and digital influence. Thoughtful, generous, and grounded, this episode offers insight for chefs, creatives, and anyone building longevity in the hospitality industry.

Guest info:

@darrenpurchese

studiokitchen.com.au / @lovestudiokitchen

Connect with POH:

principleofhospitality.com / @principle_of_hospitality

For Brand Strategy, Design & Creative Support:

principledesign.com.au / @principledesign

A big thank you to Pay.com.au for sponsoring this episode and for their continued support of Australia’s hospitality industry.

Pay.com.au, is a payment platform that rewards your business for doing what it already does every day: paying suppliers, rent, utilities and more. Learn more at Pay.com.au, today!

Mentioned in this episode:

Pay.com.au

Ep 297 - From Longevity to Virality: Inside Dilu Kulathungam’s Hospo Journey

Thu, 22 Jan 2026 16:30:00 +1100

In this episode, host Renee sits down with Dilu Kulathungam, co-owner and creative behind Joy Cupcakes, Lulu & Me Cheesecakes and Chrystalla’s.

Dilu reflects on her journey through hospitality, including the 15 years of success behind Joy Cupcakes and the rise of Lulu & Me Cheesecakes. Built around a pay-by-weight Basque cheesecake offering, the Collingwood space struck a chord quickly, gaining momentum online by doing something familiar in a quietly different way.

The conversation also touches on Chrystalla’s, their newest restaurant, a concept shaped by comfort food and shared memory, and what it takes to build hospitality businesses that last.

All three businesses are co-owned by twin pastry chefs Dilu and Jini, alongside Michael Diamandis, who supported the sisters from the outset in pursuing their passion for food.

Guest info:

lulu-me-cheesecakes / @luluandme_cheesekcakes

@chrystallas_kitchen

joycupcakes / @joycupcakes

Connect with POH:

principleofhospitality.com / @principle_of_hospitality

For Brand Strategy, Design & Creative Support:

principledesign.com.au / @principledesign

A big thank you to Pay.com.au for sponsoring this episode and for their continued support of Australia’s hospitality industry.

Pay.com.au, is a payment platform that rewards your business for doing what it already does every day: paying suppliers, rent, utilities and more. Learn more at Pay.com.au, today!

Mentioned in this episode:

Pay.com.au

Ep 296 – Building a Bagel Empire: Inside Benjamin Vaughan’s, Mile End Journey

Tue, 02 Dec 2025 14:00:00 +1100

In this episode, we sit down with Benjamin Vaughan, CEO and Co-Founder of Mile End Bagels, to unpack the story behind one of Melbourne’s most beloved bagel institutions.

Ben shares his journey from launching a crepe stall at Melbourne Uni with a $5,000 credit card to building a cult-followed brand known for its Montreal-style bagels, strong culture, and unwavering commitment to quality.

We dive into the realities of running and scaling a hospitality business, understanding your numbers, building a dedicated team, crafting a standout product, and navigating growth with intention. Ben also shares insights into Mile End’s menu development, customer experience philosophy, and his plans to expand into Sydney and Brisbane.

A warm, honest conversation about creativity, resilience, and what it truly takes to build a brand that lasts.

Guest info:

mile-end.com.au / @mile_end_bagels

Connect with POH:

principleofhospitality.com / @principle_of_hospitality

For Brand Strategy, Design & Creative Support:

principledesign.com.au / @principledesign

A big thank you to Pay.com.au for sponsoring this episode and for their continued support of Australia’s hospitality industry.

Pay.com.au, is a payment platform that rewards your business for doing what it already does every day: paying suppliers, rent, utilities and more. Learn more at Pay.com.au, today!

Mentioned in this episode:

Pay.com.au

Ep 295 – Redefining Indian Cuisine: Inside Jessi Singh's Global Ventures

Mon, 27 Oct 2025 16:30:00 +1100

In this episode, host Renee Buckingham chats with Jessi Singh, the creative force redefining Indian dining through his bold and ‘unauthentic’ approach to cuisine. From Melbourne to Miami, Jessi has built an empire of vibrant, personality-filled restaurants, including Babu Ji, Daughter in Law, and Bibi Ji, each celebrating flavour, colour, and culture in their own way.

They unpack his journey from India to the world stage, exploring the evolution of Indian food, the contrasts between Australian and American hospitality, and what it really takes to build a lasting legacy in this ever-changing industry.

Guest info:

@jesssi_singh

Connect with POH:

principleofhospitality.com / @principle_of_hospitality

For Brand Strategy, Design & Creative Support:

principledesign.com.au / @principledesign

A big thank you to Pay.com.au for sponsoring this episode and for their continued support of Australia’s hospitality industry.

Pay.com.au, is a payment platform that rewards your business for doing what it already does every day: paying suppliers, rent, utilities and more. Learn more at Pay.com.au, today!

Mentioned in this episode:

Pay.com.au

Ep 294 - Beyond Pizza & Booze: Building a Legacy with Dan Leuzzi & Tom Guirioli

Mon, 12 May 2025 16:30:00 +1100

In this episode, POH Host, Renee Buckingham, engages in an insightful conversation with Tom Guirioli and Dan Leuzzi, co-owners of the infamous Freddy's - 'Your friendly neighbourhood pizzeria' located in Windsor and creators of Tommy's Booze - Italian Liqueurs & Tinnies Made In Melbourne.

Tom and Dan discuss their individual journeys into the hospitality industry, their meeting and the inception of Freddy's. They highlight the challenges and successes they've experienced, touching on the importance of building the right team and fostering a welcoming atmosphere.

They also explore the development of Tommy's, from a family recipe to a commercial product now featured in Coles' first-choice stores nationwide. The conversation delves into the impact of social media, the importance of maintaining authenticity, and their approach to mental health in the industry. Lastly, they reflect on their inspirations and the evolving landscape of hospitality.

Please find our guest information here:

Website: freddyspizza.com.au& tommysbooze.com.au

Instagram: @_freddys & @tommys_booze

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 294 - Legendary Pizza Craft & Business Philosophy with Johnny Di Francesco (part 2)

Wed, 23 Apr 2025 10:05:00 +1100

In part 2 of this episode of the Principle of Hospitality podcast, host Leon Kennedy continues his insightful conversation with Johnny Di Francesco, founder of the internationally renowned 400 Gradi.

Johnny dives deeper into how he's built effective systems for kitchen and floor operations, trained staff to deliver consistently authentic hospitality, and balanced his personal passion with tangible business success. They discuss the critical role of investing time and capital effectively, the transformative power of digital solutions in restaurant management and why structured checklists are essential for maintaining quality and consistency.

This episode explores how Johnny successfully scales his operations without compromising quality, highlighting his belief in continuous improvement, clear processes and a strong mission-driven approach.

Tune in for invaluable insights from one of the industry's most respected leaders.

Key topics include:

Systemising kitchen and floor operations for consistent quality
Effective training for authenticity and exceptional service
Balancing passion with sustainable business success
Smart investment of time and capital
Leveraging digital solutions and tools in restaurant management
The importance of structured systems and checklists

A must-listen for hospitality professionals and entrepreneurs seeking practical advice on scaling with integrity.

Please find our guest information here:

Website:

https://400gradi.com.au/

Instagram:

https://www.instagram.com/johnny.di.francesco/

https://www.instagram.com/400gradi_au

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 293 - Legendary Pizza Craft & Business Philosophy with Johnny Di Francesco (part 1)

Mon, 07 Apr 2025 16:30:00 +1100

In this episode (part 1) of the Principle of Hospitality podcast, host Leon Kennedy engages in a comprehensive discussion with Johnny Di Francesco, the founder of 400 Gradi, renowned for his world-class Neapolitan pizza.

Johnny shares his unique journey starting at the age of 12, driven by the need to support his family, through to becoming an influential figure in the hospitality industry. The conversation delves deep into the principles that drive Johnny, including innovation, independence, and responsibility.

Johnny discusses the technicalities of perfecting pizza dough, the importance of systematisation in business, plus future ambitions like slowing down to speed up further growth and enhancing the Gradi brand experience. Throughout, Johnny's insights highlight the critical balance of maintaining quality while scaling operations, emphasising the significance of a strong mission and continuous improvement.

Looking for Part 2? Tune in on Monday 21st April at 5:00 PM!

Please find our guest information here:

Website:

https://400gradi.com.au/

Instagram:

https://www.instagram.com/johnny.di.francesco/

https://www.instagram.com/400gradi_au

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 292 - Evolving Menus and Heritage Cooking: Matteo Tine's Story

Mon, 17 Feb 2025 17:00:00 +1100

In this episode of the Principle of Hospitality podcast, Renee Buckingham sits down with Matteo Tine, the executive chef of Orlo in Collingwood. Matteo shares stories from his rich culinary background, including his early experiences in his grandparents' gelato shop, lessons from his family members who are also chefs, and his journey from Melbourne to Byron Bay’s Pixie restaurant.

He emphasises the importance of storytelling in dish creation, using seasonal and local produce, and fostering a positive kitchen culture. Matteo discusses the evolution of his menu at Orlo, his nostalgic approach to cooking, and the invaluable lessons he learned along the way, including the significance of being open to mistakes and continually being energetic and passionate about his work.

Please find our guest information here:

Website: https://www.orlo.com.au/

Instagram: https://www.instagram.com/orlo.collingwood/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 291 - Uncorking Opportunities: James Audas's Pursuit of Wine Excellence

Mon, 03 Feb 2025 16:30:00 +1100

In this episode of the Principle of Hospitality podcast, Renee Buckingham sits down with James Audas, co-founder of Luna Wine Store, Bar Heather, Arc Wines, and Lo Fi Wines.

James shares his journey from starting in hospitality at a young age to becoming a successful wine importer and distributor. He discusses the challenges and triumphs of setting up wine-focused businesses in Byron Bay, his experiences working in high-end restaurants like Tetsuya's and NOMA, and the importance of building strong relationships within the industry.

The conversation also touches on the ethos of organic and natural wine farming and the significance of mentorship and education in hospitality. Tune in to learn about James's resilient approach and future plans for his ventures.

Please find our guest information here:

Website:

Lofi Wines: https://www.lofiwines.com/

Das juice: https://www.dasjuice.com.au/

Arc Wines: https://www.arcwines.com.au/

Luna wine shop: https://www.lunawinestore.com/

Bar Heather: https://www.barheather.com/

Instagram:

James: https://www.instagram.com/audasjames/

Lofi Wines: https://www.instagram.com/lofiwines/

Das juice: https://www.instagram.com/dasjuice/

Arc Wines: https://www.instagram.com/arcwines/

Luna wine shop: https://www.instagram.com/luna.winestore/

Bar Heather: https://www.instagram.com/heather.bar/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 290 - Culinary Innovation in Bali: Adam McAsey’s Journey from Melbourne to Project Black

Mon, 20 Jan 2025 16:30:00 +1100

In this episode of the Principle of Hospitality podcast, host Renee Buckingham sits down with Adam McAsey, co-founder of Project Black, a cutting-edge hospitality brand in Bali. Known as the 'Snacklord,' Adam opens up about his deep-rooted hospitality background, from managing his father’s establishments in Melbourne to launching eight diverse and thriving venues in Bali. He shares insights into his collaboration with business partner Tai Buddha, the creative process behind developing unique spaces like Fuhouse, and the challenges of adapting to Bali’s dynamic market. This conversation explores how Project Black blends culture, innovation, and customer-centered strategies to redefine the hospitality landscape in Bali. Tune in for a behind-the-scenes look at the passion and vision driving Adam’s success.

Please find our guest information here:

Website: https://www.projectblack.co/

Instagram:

Adam McAsey: https://www.instagram.com/p/CJdt_ohlcYD/

Project Black: https://www.instagram.com/projectblackhospitality/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 289 - Bridging Culinary Worlds: Michael Lambie's Impact from Michelin Stars to Modern Dining

Mon, 23 Dec 2024 10:00:00 +1100

In this episode of the Principle of Hospitality podcast, Leon kennedy interviews legendary chef Michael Lambie, delving into his illustrious career from his early days in North London's Camden Town to his defining roles in Melbourne's top eateries. Lambie shares captivating stories from working in renowned kitchens like Claridge's, Waterside Inn, and under iconic chefs such as Marco Pierre White. He discusses pivotal moments that shaped his approach to hospitality, like his transformative experiences at Circa and creating the groundbreaking restaurant, Lucy Liu. Now on the cusp of opening a new venture, 'JUNI,’ Lambie explores his refined vision, blending culinary excellence with a vibrant bar-focused atmosphere. This episode is a treasure trove of insights for those passionate about the dynamic world of hospitality.

Please find our guest information here:

Website:

https://www.junimelbourne.com.au/

Instagram:

https://www.instagram.com/michael.lambie/

https://www.instagram.com/junimelbourne/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 288 - Michelin Stars and Beyond: Guillaume Zika's Path from Paris to Burleigh Pavilion

Mon, 09 Dec 2024 17:00:00 +1100

In this episode of Principle of Hospitality, Renee Buckingham chats with Guillaume Zika, Executive Chef at Burleigh Pavilion, about his remarkable 20-year culinary journey. Trained in France, Guillaume honed his craft in some of the world’s most renowned Michelin-starred kitchens across Paris, London, and New York, including Le Bernardin and Per Se.

He shares candid insights into the high-pressure world of Michelin dining, the challenges of building a career in Paris, and the rewarding experiences that brought him to Australia’s Cottage Point Inn and eventually Burleigh Pavilion.

Guillaume also introduces Chef Notepad, a practical tool he developed to help chefs streamline recipe and cost management. Through his story, Guillaume highlights the values of passion, consistency, and staying true to one’s purpose in the ever-demanding hospitality industry.

Please find our guest information here:

Website:

https://chefnotepad.com.au/

https://burleighpavilion.com/

Instagram:

https://www.instagram.com/guillaume_zika/

https://www.instagram.com/chef_notepad/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 287 - From London to Melbourne: Chef Mark Hannell's Journey & The Magic of Connection

Mon, 25 Nov 2024 16:15:00 +1100

Leon Kennedy sits down with Mark Hannell, the chef and owner of Melbourne's latest hit, Reed House. In this episode, Mark reflects on his transformative journey in the hospitality industry, from his start in London to his defining roles at Three Blue Ducks and the challenging yet rewarding experience of opening and closing OMA. With candid discussions about mentorship, balancing personal life, and the highs and lows of being a business owner, this episode offers deep insights into the life and philosophy of a chef dedicated to his craft and community.

Please find our guest information here:

Website: https://www.reedhousemelbourne.com/

Instagram: https://www.instagram.com/mark_hannell/

https://www.instagram.com/reedhouse.melbourne/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 286 - Navigating Hospitality and Wine: Dan Sims on Experiences and Storytelling

Mon, 11 Nov 2024 17:00:00 +1100

Renee Buckingham interviews Dan Sims, a seasoned veteran in the hospitality industry. Sims, CEO and founder of Revel Global and chair of Wine Victoria, shares his journey from starting in suburban cafes to becoming a renowned sommelier. They discuss the essence of hospitality, the integral role of wine in dining experiences, and the evolving nature of the industry. Sims emphasises the importance of storytelling, care, and community in hospitality. The conversation also explores the significance of supporting local producers and the challenges currently faced by the hospitality sector.

Please find our guest information here:

Website: https://revel.global/

Instagram: https://www.instagram.com/dan_sims/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 285 - Beyond Plant-Based Plates: The Resilience & Revolution of Chef, Shannon Martinez

Mon, 28 Oct 2024 17:00:00 +1100

Shannon Martinez may be an unlikely face of plant-based dining, but she’s unstoppable. With over 22 years in Melbourne kitchens, she's transforming the way the world sees plant-based food. As the owner of Smith + Daughters and Smith + Deli, two of Australia’s most influential plant-based businesses, Shannon’s impact is undeniable. Not to mention, she’s also the author of three best-selling cookbooks, with her fourth, Vegan Italian Food, now available for pre-order!

Join host Renee as she delves into Shannon's fascinating career, her creative process as an author and chef and the highs and lows of being at the forefront of the vegan industry. Experience the passion and determination that fuels her mission to make amazing plant-based food accessible to all.

Please find our guest information here:

Website: https://www.smithanddaughters.com/

Instagram: https://www.instagram.com/shannon_martinez/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 284 - Redefining Drinks: Aaron Trotman’s Path to Premium Non-Alcoholic Excellence with NON

Mon, 14 Oct 2024 16:30:00 +1100

In this episode, host Renee interviews Aaron Trotman, founder of NON, a non-alcoholic beverage brand from Sydney.

They discuss Aaron's journey in creating high-quality non-alcoholic drinks inspired by food pairing experiences in London. Trotman shares insights on building a brand, the importance of collaboration for growth and the challenges faced in scaling internationally.

He highlights NON's commitment to producing premium drinks and its increasing presence in global high-end restaurants, emphasising the importance of offering appealing non-alcoholic options in hospitality venues.

Please find our guest information here:

Website: https://www.non.world/

Instagram: https://www.instagram.com/non.world/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 283 - Crafting Culinary Magic: Chin Chin's, Benjamin Cooper on the Soul of Hospitality

Mon, 30 Sep 2024 16:30:00 +1100

Benjamin Cooper - a culinary mastermind, respected chef, king of the Chin Chin kitchen AND cookbook author, joins Host, Renee on our latest POH episode!

He uncovers how personal challenges and kitchen discoveries shaped his career, offering a deep dive into the emotional and sensory triggers that make food truly unforgettable.

Touching on the importance of sharing knowledge, staying curious and the evolving influence of social media in today’s culinary world.

Please find our guest information here:

Website: https://www.chinchin.melbourne/

Instagram: https://www.instagram.com/chinchin

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 282 - From San Fransisco to Melbourne: Caitlin Koether's Art of Fermentation and Preservation

Mon, 16 Sep 2024 16:30:00 +1100

Chef Caitlin Koether is an expert in food preservation and fermentation with over a decade of global experience at renowned spots like Bar Tartine in San Fransisco and Relae in Copenhagen.

Caitlin shares practical tips on preservation techniques, sustainability, flavour innovation, and personal insights into mentorship and creativity in the culinary world. Based in Melbourne, she continues to captivate through collaborations and pop-ups, focusing on the connection between preservation, science, and flavour, while prioritising hyperlocality and waste management.

Tune in for a blend of culinary wisdom and creativity!

Please find our guest information here:

Website:

Instagram:

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 281 - Innovation and Strategy in Hospitality: with Loren Daniels

Mon, 02 Sep 2024 16:30:00 +1100

Host Leon Kennedy engages with Melbourne's renowned Loren Daniels.

Loren of Roller Door Projects, reveals practical techniques for marketing, PR strategy and customer retention in the hospitality industry.

Discover the significance of PR strategies, internal readiness and storytelling to elevate hospitality and marketing efforts. This episode offers valuable insights to thrive in the competitive Melbourne and Australian food scene.

Please find our guest information here:

Website: https://www.rollerdoorprojects.com/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 280 – Creativity and resilience in Hospitality: with VEX Dining's, Florian Ribul

Mon, 19 Aug 2024 16:30:00 +1100

In this episode, we uncover tackling imposter syndrome and business pressures with Florian Ribul, chef and co-owner of Vex Dining.

The conversation highlights the importance of community, authenticity, and dedication in the culinary world, all deeply influenced by Florian’s family traditions and hands-on experiences.

We explore the significance of creating a localised dining experience, building a brand gradually, and standing out in a competitive market, all while balancing personal and professional life.

This episode is packed with insights on maintaining passion, creativity and resilience all while fostering team independence within the hospitality industry.

Please find our guest information here:

Website: https://www.vexdining.com/

Instagram: https://www.instagram.com/we_are_vex/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 279 - Maximising Your Business Payments: A Conversation with David Walsh of Pay.com.au

Mon, 05 Aug 2024 07:00:00 +1100

Ep 279 – Maximising Your Business Payments: A Conversation with David Walsh of pay.com.au

David Walsh, Head of Digital, CX & Marketing at pay.com.au, shares his unique journey from a chemistry degree to digital marketing, showcasing his expertise in data-driven strategies and AI.

In this episode, we explore the benefits of business rewards systems and pay.com.au's transformative impact on payments. Learn how David leverages AI for business insights, optimises customer acquisition, and maintains high standards in design and user experience.

Discover the importance of flexible rewards programs and cutting-edge marketing strategies in driving business growth.

Please find our guest information here:

Website: https://pay.com.au/

LinkedIn: https://www.linkedin.com/in/davejameswalsh/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 278 - 3 Crucial Steps to Success in Hospitality: With Grada's very own Michael Bascetta

Mon, 22 Jul 2024 17:00:00 +1100

In this episode, we explore the essential role of purpose in building successful hospitality brands with Michael Bascetta, Co-Founder & Creative Director of Grada Coffee, Home Grown & Stella Coffee.

Michael tackles topics such as effective project management, strategic mentor relationships, and the significance of branding and proactive planning.

We discuss the importance of community in hospitality, illustrated by Michael's career experiences and successful venue openings.

The conversation dives into fostering winning environments and handling tough discussions, as well as offering practical advice on opening and managing venues, including project management, marketing, and structured meetings.

Please find our guest information here:

Website: https://www.grada.coffee/

Instagram: https://www.instagram.com/michael.grada/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 277 - Mastering the Art of Culinary Precision: Aleksis Kalnins' Journey from Elite Kitchens to MOLLI

Mon, 01 Jul 2024 12:30:00 +1100

Ep 277 - Mastering the Art of Culinary Precision: Aleksis Kalnins' Journey from Elite Kitchens to MOLLI.

Welcome to the Principle of Hospitality Podcast where we dive deeply into culinary arts with some of the most fascinating personalities. Join your host, Leon Kennedy, as he sits down with the elite operators of the culinary world.

This week, we explore all things 'cooking' and 'high-pressure kitchens' with Aleksis Kalnins, a distinguished chef with a rich history in high-pressure kitchens who began his culinary journey in London at 18. He shares his experiences from working in prestigious restaurants, discussing the challenges and pivotal moments that shaped his career. He delves into his methodological, almost scientific approach to cooking, influenced by high-efficiency kitchen environments in Europe.

In this podcast, we discuss:

- Aleksis's creative processes

- His journey through renowned kitchens like Dinner by Heston and Matilda

- Innovative chef techniques

- Plans for his new restaurant, MOLLI

Please find our guest information here:

Website: https://www.molliabbotsford.com.au/

Instagram: https://www.instagram.com/molli.abbotsford/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Now, if you feel like you can never get on top of your back-of-house ops, you’ll want to hear about our sponsor for this season - Loaded. Loaded's hospitality management software has changed the game for hospitality performance in New Zealand, and they’ve just arrived in Australia to help you do the same. Their everything-in-one-place platform helps you master your reporting and inventory, simplify your recipe and menu management, reduce your cogs, and becomes an epic central hub that immediately puts you in control. We've seen Loaded’s impact first-hand, and if you’re running a bar, Pub, restaurant or cafe you need to reach out to the team. Check them out at loadedhub.com

Loaded

Ep 276 - From Pandemic to Pastry Powerhouse: The Tarts Anon Tale With Gareth Whitton from Tarts Anon

Thu, 29 Feb 2024 09:00:00 +1100

Ep 276 - From Pandemic to Pastry Powerhouse: The Tarts Anon Tale With Gareth Whitton from Tarts Anon

In this series we are re-releasing some of our most loved, talked about and interesting conversations. We hope you enjoy this episode.

In today's episode, we have a special guest who embodies the essence of a high-performance chef. If there were a West Point equivalent for chefs, he would be a two-time graduate. A pastry maestro who turns fine dining into art in tart shells, we are delighted to have Gareth Whitton, the founder of Tarts Anon.

Tarts Anon was born out of a lockdown and rapidly gained a cult following for its amazing tarts. While many are familiar with the story of Tarts Anon, the intriguing personal journey of Gareth remains a tale that has yet to be told. Today, we're excited to not only delve into the inception of Taron but also explore Gareth's unique story.

In this podcast Leon discusses…

-Kitchen Culture Shock - Hear about Gareth's first plunge into a high-pressure kitchen environment with its unique fashion and culture. A story that promises unexpected turns and an intense experience that will make you rethink your comfy shoes.

-Pushing Boundaries - Learn about how Gareth relentlessly chased challenging situations, all in an attempt to absorb as much knowledge as he could. A tale of not just skill, but a test of endurance and ambition.

-More Than a Glittering CV - Uncover the truth behind Gareth's illustrious resume. Hear about his motivation which wasn't about achieving a stellar CV but gaining invaluable culinary experience. A perspective that challenges the traditional notions of success.

Please find our guest information here:

Website: https://www.tartsanon.com.au/

Instagram: https://www.instagram.com/tarts_anon/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Principle Design Sustainable Packaging

You never know what’s around the corner when it comes to compliance in the hospitality industry. Luckily Principle Design are experts in sustainable packaging and can advise your cafe, restaurant or venue on the right choices without compromising on branding. You don’t have to sacrifice design that sells for packaging that fills the land. Speak to the Principle Design team today to learn about the great packaging options available for your Food & Beverage business. Principle Design Website - https://principledesign.com.au/

Pay.com.au

Are you a business owner bogged down by cumbersome payment processes earning you no reward points, well Pay.com.au has got you covered. With their platform, you can process payments faster, easier, and with better rewards than ever before — earning points with every business payment. Whether you’re paying invoices, employees, your BAS statements or simply looking to manage your business expenses more efficiently, Pay.com.au is your go-to platform. Turn your reward points into business-class flights or gift cards to incentivize and retain your staff. Check them out today at Pay.com.au and take your payment game to the next level.’

Ep 275 -Innovative Hospitality Design and Branding: Trends, Marketing, and Practical Advice for Businesses with Jes Egan from Principle Design

Thu, 08 Feb 2024 09:00:00 +1100

Ep 275 -Innovative Hospitality Design and Branding: Trends, Marketing, and Practical Advice for Businesses with Jes Egan from Principle Design

In this series we are re-releasing some of our most loved, talked about and interesting conversations. We hope you enjoy this episode.

This week we are excited to have Jes Egan the General Manager of Principle Design, a hospitality design and branding agency. Principle Design has a wealth of experience in the industry, with a focus on creating innovative and memorable experiences for guests through design and branding.

In this podcast we discuss:

-How Jes started out in the design industry.

-What role marketing plays in hospitality design, and how Principle Design ensure that designs align with your clients' branding and marketing goals.

-How has Principle Design adapted to constant changes in the industry, and some of the new design trends they are seeing emerge in the industry.

-The advice Jes has for businesses looking to update their branding and design, and some practical steps they can take to get started.

Please find our guest information here:

Website: https://principledesign.com.au/

Instagram: https://www.instagram.com/principledesign/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Principle Design Sustainable Packaging

Ep 274 - The importance of storytelling in the design of your hospitality venue with Eid Goh the Director of Architects EAT

Thu, 25 Jan 2024 12:00:00 +1100

Ep 274 - The importance of storytelling in the design of your hospitality venue with Eid Goh the Director of Architects EAT

In this series, we are re-releasing some of our most loved, talked about and interesting conversations. We hope you enjoy this episode.

Architects EAT believes in ‘finding new solutions to the everyday’, and is run by a talented team of passionate, considerate and detail-oriented architects and interior designers

They believe that great design is for the long haul, not just a fad, and aim to tirelessly find new and creative ways to push design boundaries. So I feel very fortunate to speak with the director of Architects EAT, Eid Goh in this week's podcast.

During this podcast, we discuss:

-The communication between a designer and client in the process.

-The importance of storytelling in a space.

-How pop-ups are treated as an experiment in design.

-How can venues re-use items from an old fitout when they open a new venue, rather than just starting from scratch.

-The blend of technology and great design in spaces.

Please find our guest information here:

Website: https://eatas.com.au/

Instagram: https://www.instagram.com/architectseat/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 273 - Coffee Meets Cocktails: Brewing Innovation with Tim Varney & Darren Leaney from Worksmith and the launch of Grada

Thu, 21 Dec 2023 12:00:00 +1100

Ep 273 - Coffee Meets Cocktails: Brewing Innovation with Tim Varney & Darren Leaney from Worksmith and the launch of Grada

In today's episode, we're broadcasting straight from the heart of the action at the Worksmith recording studio. Joining us are Tim Varney and Darren Leaney, the innovative minds behind Worksmith. These two have been instrumental in transforming the beverage landscape, from crafting unique cocktails to launching the exciting new Grada range. We're set for a fascinating discussion on their journey, creative processes, and the future of beverages. Tim, Darren, it's a pleasure to have you both here!

🎙 Key Takeaways:

-Worksmith Origins: Tim and Darren each take us through their unique paths that led them to Worksmith, sharing insights from their diverse experiences.

-Grada Unveiled: The duo dives into the development process behind Grada, revealing the creativity and strategy involved in its creation.

-Espresso Martini Evolution: Tim discusses the challenges and strategies for standing out in the competitive Espresso Martini market, focusing on design and marketing.

-Creative Collaboration: We explore how Tim and Darren keep their work environment both fun and productive, fostering creativity at Worksmith.

Please find our guest information here:

Website: https://www.grada.coffee/

Instagram: https://www.instagram.com/grada.coffee/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days Ethos is to build solutions for hospitality businesses to retain and develop their team. We believe that the first 42 days, the first 6 weeks, of someone's employment in any industry, but especially the world of hospitality which is so competitive, fast-paced and intense. We have an opportunity to reshape that narrative. Our team has extensive experience in the hospitality industry, so we know what it takes to keep your team happy and engaged. We'll work with you every step of the way to create a plan that works best for your business.

42 Days

Principle Design Sustainable Packaging

Ep 272 - Resilience and Growth: The Evolution of Saul's with Co-Founders Leor, Elliot, and Kaisey

Thu, 14 Dec 2023 12:00:00 +1100

Ep 272 - Resilience and Growth: The Evolution of Saul's with Co-Founders Leor, Elliot, and Kaisey

In this episode, we're diving into the story of Saul's, a sandwich brand that's become a staple in Melbourne's culinary scene. Joining us are the co-founders Leor and Elliot, along with Kaisey, who has been leading the brand as CEO for the past year. Saul's journey is one of resilience, growth, and community connection. This year has been pivotal for them, with significant strides in strengthening and expanding the brand. It's great to have Leor, Elliot, and Kaisey here to share their insights and experiences.

🎙 Key Takeaways:

-Saul's Inception: Leor and Elliot revisit the origins of Saul's, while Kaisey discusses what drew him to lead the brand.

-Leadership Evolution: Leor explains the decision-making process behind bringing on a CEO to steer Saul's forward.

-Expansion Vision: Elliot shares his aspirations for Saul's growth and how the brand's core values are being preserved during this phase.

-Fresh Perspectives: Kaisey reflects on the unique culture at Saul's and what sets the brand apart under his leadership.

-Lessons in Resilience: The team discusses the challenges faced by Saul's and the collective wisdom gained, offering inspiration for others in the hospitality sector.

Please find our guest information here:

Website: https://www.sauls.com.au/

Instagram: https://www.instagram.com/saulssandwiches/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Principle Design Sustainable Packaging

42 Days Free Discovery Session

42 Days

Ep 271 - Sustainable Solutions for Hospitality: Tom Naughtin on Waste Ninja's Waste Warriors

Thu, 07 Dec 2023 12:00:00 +1100

Ep 271 - Sustainable Solutions for Hospitality: Tom Naughtin on Waste Ninja's Waste Warriors

In this week's episode, we chat with Tom Naughtin, the General Manager of Waste Ninja. This company is pioneering waste management solutions, specifically targeted for the hospitality industry, aiming to make businesses both more efficient and environmentally friendly.

🎙 Key Takeaways:

-Unique Solutions: Tom gives us an inside look into how Waste Ninja’s services are designed to revolutionise waste management in the hospitality sector.

-Common Hurdles: What are the typical challenges that establishments in hospitality face when it comes to waste management? Tom has got the low-down.

-Sustainability: With the growing focus on eco-consciousness, Tom talks about how the hospitality industry is responding and how Waste Ninja is helping businesses reach their sustainability goals.

-Data and Performance: Effective waste management isn't just about tossing things in a bin. Tom explains how they use data analysis and pattern identification to optimise waste management.

Please find our guest information here:

Website: https://wasteninja.com.au/

Important Link: https://wasteninja.com.au/customers/propserv/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Pay.com.au

Ep 270 - Reinventing the Deli: Fresh Growth & Four-Day Weeks with Hector's with CEO Adam Brownell

Thu, 30 Nov 2023 12:00:00 +1100

Ep 270 - Reinventing the Deli: Fresh Growth & Four-Day Weeks with Hector's with CEO Adam Brownell

This week, we're excited to welcome Adam Brownell, CEO of Hector's Deli, to the show. Adam's impressive background in Food and Beverage Management has taken him around the world, and now he's steering the ship at Hector's Deli in Melbourne. Known for its standout sandwiches, Hector's is not just about great food; it's about innovative workplace practices too. We're particularly keen to chew over their recent shift to a 4-day work week and what that means for the industry.

🎙 Key Takeaways:

Global Flavors, Local Success: Adam discusses how international experience has influenced Hector's ethos and the lessons that have been pivotal in his leadership.
Hector's Recipe for Success: Adam reveals what makes Hector's Deli a cut above the rest in Melbourne's bustling food scene.
Work-Life Rebalance: We explore the groundbreaking 4-day work week initiative at Hector's and its anticipated effects on staff welfare and business dynamics.
Growth Meets Well-being: Adam shares his insights on fostering a healthy balance between business expansion and employee well-being.
Visionary Bites: Adam gives us a taste of his aspirations for Hector's Deli's future, including potential new offerings and expansion plans.

Please find our guest information here:

Website: https://www.hectorsdeli.com.au/

Instagram: https://www.hectorsdeli.com.au/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 269 - Cooking with Conviction: A Culinary Journey with Chef Ian Curley

Thu, 23 Nov 2023 12:00:00 +1100

Ep 269 - Cooking with Conviction: A Culinary Journey with Chef Ian Curley

We're honoured to welcome a stalwart of the culinary world, Chef Ian Curley, to our podcast. A British expat who has become a cornerstone of Melbourne's food scene, Chef Curley brings over 30 years of rich experience and a love for European cuisine to the table. His influence spans prestigious kitchens, television screens, and mentorship programs, shaping the industry in myriad ways. In today's episode, we delve into his philosophy on food, his illustrious career, and even tease some exciting future endeavours.

🎙 Key Takeaways:

Culinary Roots: Ian discusses how his London training has influenced his cooking style and how he maintains his passion for European cuisine.
Media Influence: Ian shares his thoughts on television's impact on culinary culture and its effect on budding chefs.
Mentorship: With his role at William Angliss Catering College, Ian offers his pearls of wisdom to the next generation of culinary artists.
Future Flavors: Teasing a new venture set for 2024, Ian gives us a glimpse into his vision amidst the industry's evolving landscape.
Staying Connected: Learn how to keep up with Chef Ian Curley's latest projects and ways to reach out.

Please find our guest information here:

Website: https://www.iancurley.com.au/

Instagram: https://www.instagram.com/chefiancurley/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Pay.com.au

Ep 268 - Feeding Melbourne's Soul: La Luna, Life, and Legacy in the Kitchen with Chef Adrian Richardson

Thu, 16 Nov 2023 12:00:00 +1100

Ep 268 - Feeding Melbourne's Soul: La Luna, Life, and Legacy in the Kitchen with Chef Adrian Richardson

In this episode, we sit down with the legendary Adrian Richardson, the culinary force behind La Luna Bistro and a familiar face on Australian television. With a career spanning over three decades, Adrian has not only shaped his own kitchen but also the way Australians view and engage with food. From his early days considering a career in aviation to becoming a household name, Adrian's story is a testament to the power of passion and adaptability. Join us as we uncover the layers of his rich journey and the legacy he continues to build.

🎙 Key Takeaways:

Culinary Flight: Adrian shares his transition from aspiring pilot to celebrated chef and the initial spark for his culinary passion.
La Luna's Longevity: Adrian reflects on the challenges and triumphs of maintaining a successful restaurant for a quarter of a century.
TV Personality Impact: We discuss how Adrian's television presence has influenced Australian food culture and home cooking.
Artisanal Approach: Adrian delves into his dedication to crafting smallgoods and dry-aged meats, and how this craft enhances La Luna's offerings.
Sage Advice: Adrian imparts wisdom gained from his extensive experience and his vision for the evolution of Melbourne's food scene.

Please find our guest information here:

Website: https://www.lalunabistro.com.au/

Instagram: https://www.instagram.com/lalunabistro/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Pay.com.au

Ep 267 - The Intersection of Innovation and Tradition with Chris Lerch & Keat Lee from Lagoon Dining

Thu, 09 Nov 2023 12:00:00 +1100

Ep 267 - The Intersection of Innovation and Tradition with Chris Lerch & Keat Lee from Lagoon Dining

We are thrilled to have Chris Lerch and Keat Lee of Melbourne's acclaimed Lagoon Dining with us on this podcast. Launched in 2019, the restaurant has been a beacon for East Asian-inspired cuisine, impressing critics and diners alike. With a perfect blend of passion, innovation, and style, Chris and Keat have led Lagoon Dining to numerous awards, even in challenging times.

🎙 Key Takeaways:

-Origins and Cuisine: Chris and Keat unravel the inception story of Lagoon Dining and their choice to spotlight East Asian cuisine amidst a European-heavy culinary scene in Carlton.

-Innovative Balance: How do they blend tradition with innovation? Our guests delve into the art and strategy behind their menu.

-Ambiance: The design story behind Lagoon Dining's unique combination of relaxed yet polished atmosphere.

-Accolades: With prestigious awards like the delicious.100 People's Choice and a spot in Victoria's top 25 restaurants, Chris and Keat share what these recognitions mean to them.

-Future Vision: Chris and Keat offer a sneak peek into what’s next for Lagoon Dining, plus the lasting impact they wish to make on the hospitality sector.

Please find our guest information here:

Website: https://www.lagoondining.com/

Instagram: https://www.instagram.com/lagoondining/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 266 - Repeat - Intimate settings, epic experiences: The Power of Small Venues with founder of Don’s Place Alex Gavioli

Thu, 26 Oct 2023 12:00:00 +1100

Ep 266 - Repeat - Intimate settings, epic experiences: The Power of Small Venues with founder of Don’s Place Alex Gavioli

Smaller format venues with more compact food and beverage programs are becoming normalised across the country, especially in Melbourne.

The bar scene is no stranger to this, so it is great to talk with a dynamic young leader in the hospitality industry this week who is carving a path to have one of the best small bar experiences in Melbourne. He is energetic, thoughtful and a very fun hospitality leader, so we feel fortunate to have Alex Gavioli from Don’s Place on the podcast this week.

In this podcast we discuss:

-For someone who hasn't been to Dons Place, how he explains the brand experience.

-The idea of launching a kitchen takeover series for young or underrepresented chefs, who can then showcase their food for a night at the venue.

-What the benefits are of executing smaller format venues rather than 100-120 pax sites. -What plans for the future and if he wants to create more Don’s place type venues.

Please find our guest information here:

Website: https://www.dons.place/

Instagram: https://www.instagram.com/dons.prahran

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 265: From Corporate Life to a Delicious Detour with Chef Carolyne Helmy from The Star Gold Coast

Thu, 19 Oct 2023 12:00:00 +1100

Ep 265: From Corporate Life to a Delicious Detour with Chef Carolyne Helmy from The Star Gold Coast

This week we’re honored to chat with Chef Carolyne Helmy. With a unique blend of French culinary mastery and New Caledonian heritage, Carolyne has been shaping the gastronomic landscape at The Star Gold Coast's luxury suite hotel, The Darling. Prepare to be whisked away into her world of sumptuous menus, tight-knit team culture, and ambitious vision for the future.

Key Takeaways:

-French Influence: Carolyne delves into how her French roots and culture infuse her culinary art at The Star Gold Coast.

-Shaped by Experience: With stints at award-winning venues like Kiyomi and Garden Kitchen & Bar, she shares how these experiences have seasoned her culinary style.

-Team Spirit: The importance of fostering a supportive work environment isn't lost on Carolyne. She talks about how strong camaraderie elevates the dining experience for guests.

-Looking Ahead: Carolyne outlines her future aspirations, both for her team and The Darling's culinary offerings.

-Legacy Goals: How does one leave a lasting impact on the hospitality industry? Carolyne gives us her take.

Please find our guest information here:

Website: https://www.star.com.au/goldcoast/

Instagram: https://www.instagram.com/chefcarolyne/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 264: Cirque Du Soil's Path to Sustainable and Eco-Friendly Hospitality with Jean Darling and Stephen Mason.

Thu, 12 Oct 2023 12:00:00 +1100

Ep 264: Cirque Du Soil's Path to Sustainable and Eco-Friendly Hospitality with Jean Darling and Stephen Mason.

This week we're sitting down with Jean Darling and Stephen Mason, the minds behind Cirque Du Soil. This brand is not just shaking up the waste management game; it's creating a movement toward sustainable practices in hospitality. From environmental impacts to cutting-edge tech, these two are bringing an unprecedented level of transparency and innovation to the table.

Key Takeaways:

-Founding Vision: Jean explains how Cirque Du Soil came to be and its evolution.

-Sustainability and Benefits: Stephen elaborates on how their unique approach to waste management can drastically improve a venue's sustainability and deliver tangible benefits.

-Transparency Matters: Jean talks about the critical role of transparency in sustainable practices and how Cirque Du Soil embodies this principle.

-Future Tech: Stephen gives us a peek into some of the upcoming innovations that promise to elevate waste management solutions in hospitality even further.

Please find our guest information here:

Website: https://cirquedusoil.com.au/

Instagram: https://www.instagram.com/cirque.dusoil/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Bonus Episode - Worksmith Events - The Future Of Restaurants Report supported by Square

Mon, 09 Oct 2023 09:00:00 +1100

Bonus Episode - Worksmith Events - The Future Of Restaurants Report supported by Square

In the latest edition of Worksmith Community Talks, we explore the Future of Restaurants Report as supported by Square.

The food and beverage industry attracts fearless, resilient entrepreneurs who are embracing change. From blurring the line with retail to pushing the envelope with automation, restaurants are evolving and expanding in ways that transform the experience for diners and staff alike. Innovation and adaptability continue to be priorities in 2023. Owners are preparing for economic challenges and making room for opportunity with both proven tactics and new innovations. The future of restaurants is daring and creative.

Square Future of Restaurants report explores the issues Australian restaurants care about today and tomorrow, along with the cutting-edge tools and strategies that are helping them get there.

Hosting this month's panel is writer and journalist Dani Valent. Joining her was...

-Matt Whiley - Founder - Re

-Kamilla Schou-Jensen - Product Specialist - Square

-Michael Bascetta - Co-Founder - Worksmith

Please find our guest information here:

Website: https://worksmith.io/

Instagram: https://www.instagram.com/worksmith.io/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 263 -Serving South Australia in a Glass: Insights into the Success of Mothervine and East End Cellars with Quinn Spencer

Thu, 05 Oct 2023 12:00:00 +1100

Ep 263 -Serving South Australia in a Glass: Insights into the Success of Mothervine and East End Cellars with Quinn Spencer

Today, we're pouring a glass with Quinn Spencer, the brains behind the management of Mothervine and East End Cellars in beautiful South Australia. These places are a dream for wine enthusiasts and foodies, and we're thrilled to dive into what makes them so special with Quinn.

🍷 In This Episode, You'll Discover:

Quinn's Journey: Hear about his experience in South Australia's hospitality scene and how he ended up at Mothervine.
Standout Features: Learn what sets Mothervine and East End Cellars apart in South Australia's thriving wine and dining landscape.
Wine Selection: Quinn shares how he curates the wine selections and talks about emerging trends and local varieties that are worth your attention.
Memorable Service: Discover some unforgettable experiences that show how top-notch service can leave a lasting impression.
High-Calibre Learning: Find out how Quinn's time at renowned venues like Vue De Monde has shaped his role at Mothervine.

🍽️ Join us for a delightful conversation that pairs perfectly with a nice glass of South Australian wine. Whether you're a local or just a fan of great hospitality and wine, you'll find something to savour in this episode!

Please find our guest information here:

Website:

Instagram:

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 262 - Cooking with Heart - Matt Golinski's Journey to Gastronomic Excellence

Thu, 28 Sep 2023 12:00:00 +1100

Ep 262 - Cooking with Heart - Matt Golinski's Journey to Gastronomic Excellence

In this exciting episode, we sat down with the one and only Matt Golinski, a household name in Australia's culinary scene. Best known for his dynamic presence on the TV show 'Ready Steady Cook,' Matt opens up about his deep-rooted passion for cooking and his journey in the gastronomic world.

🎙 Key Takeaways:

-TV's Influence: Matt shares how 'Ready Steady Cook' shaped his cooking philosophy and deepened his relationship with food.

-Creativity in the Kitchen: Matt dives into his favourite culinary techniques and ingredients that make his dishes stand out.

-Staying Motivated: Amidst the high-stakes, fast-paced nature of the industry, Matt discusses the secrets behind his unwavering motivation and passion for the culinary arts.

-Beyond the Kitchen: Matt is not just a chef but also a giver. He talks about his philanthropic efforts and how chefs can have a broader impact on the community.

-Legacy: What does Matt want to leave behind? Listen as he delves into the footprint he wishes to leave on the hospitality industry.

Please find our guest information here:

Website: https://mattgolinski.com.au/

Instagram: https://www.instagram.com/mattgolinski/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 261 - From Melbourne to Global Cafes: Mario Minichilli's Prana Chai Adventure

Thu, 21 Sep 2023 12:00:00 +1100

Ep 261 - From Melbourne to Global Cafes: Mario Minichilli's Prana Chai Adventure

We're delighted to have Mario Minichilli, co-founder of Prana Chai, in the house this week! Handmade in Melbourne and savoured around the globe, Prana Chai's unique blend has been a game-changer in the world of chai. Let's dive into the story with Mario.

☕ In This Episode, You'll Discover:

The beginning: What inspired Mario, Vincent, and Koray to create Prana Chai? What was the spark that led to their unique chai blend?
The process: Learn why crafting the chai blend is so crucial to its quality and uniqueness.
Global love: Hear about the challenges and triumphs of taking Prana Chai to a worldwide audience.
Leaving a mark: How does Prana Chai aim to create a lasting impact in the hospitality industry?
Find Prana Chai: Get the details on how to connect with this remarkable Melbourne-based company.

🎉 Join us for an engaging and aromatic conversation about passion, craftsmanship, and the love for a good cup of chai. If you're a chai lover or interested in the journeys of local brands going global, this episode's for you!

Please find our guest information here:

Website: https://pranachai.com/

Promo Link: https://go.pranachai.com/l/864302/2023-08-13/pwpp9n

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 260 - From Italy to Australia: The Cheesemaking Odyssey of Giorgio Linguanti from That's Amore Cheese

Thu, 14 Sep 2023 12:00:00 +1100

Ep 260 - From Italy to Australia: The Cheesemaking Odyssey of Giorgio Linguanti from That's Amore Cheese

Join us as we explore the rich and flavorful journey of Giorgio Linguanti, the mind behind That's Amore Cheese. With 15 years in the business, Giorgio has not only brought authentic Italian cheese to Australian shores but has also educated palates across the nation.

🧀 Here's What to Expect:

From advertising in Italy to cheesemaking in Melbourne, Giorgio's transition is nothing short of fascinating.
A 15-year odyssey: Uncover key challenges and triumphs in educating Aussies about specialty cheeses.
Dairy farmers and the untold truths: Get insights into Giorgio's passion for farmers and consumer awareness.
Behind the popularity of Burrata and Stracciatella: Discover the strategy that made these cheeses household names in Australia.
Sneak peek into the future: What lies ahead for That's Amore Cheese, and what trends are on the horizon in the cheese world.

🎉 Celebrating 15 years of revolutionising the Australian palate, this episode is a must-listen for all food and cheese enthusiasts. Indulge in a delightful conversation that’s bound to leave you hungry for more!

Please find our guest information here:

Website:

Instagram:

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 259 - Transforming the way hospitality businesses operate with Richard McLeod, CEO of Loaded

Thu, 07 Sep 2023 12:00:00 +1100

Ep 259 - Transforming the way hospitality businesses operate with Richard McLeod, CEO of Loaded

Join us as we dive into the fascinating world of hospitality with Richard McLeod, former hospitality group owner and one the masterminds behind Loaded. This comprehensive software hub is shaking up the way the industry operates, and we're thrilled to have Loaded sponsoring our season!

What's Inside this Episode:

Richard's personal journey into hospitality and the creation of Loaded.
Roles and dynamics within Loaded's team.
Challenges in scaling across different cities and maintaining consistency.
Key strategies for sustainable growth, including incentive schemes, financial reporting, and the development of Loaded.
Insights on what Richard would do differently in growing a hospitality group today.
A deep look into culture, hiring, unique beliefs, and the legacy Loaded hopes to leave in the industry.

Loaded is expanding into Australia, and we're excited to explore how it's going to be a game-changer! Don't miss this rich conversation filled with actionable insights for anyone in the hospitality industry.

Please find our guest information here:

Website: https://loadedhub.com/

Instagram: https://www.instagram.com/loadedgram/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Fine Food Australia returns this September to Sydney and will occupy the entire ICC Sydney – that’s 4 levels of Fine Food! Fine Food has been the leading trade event for all food —from retail to hospitality, manufacturing to bakery for nearly 4 decades Visiting Fine Food will be the recipe to fast-track your business for commercial success. Just a reminder that this is a free event to attend, so make sure you register at finefoodaustralia.com.au

Loaded

Bonus Ep - Worksmith Community Talks - How Authentic is your venue's design and experience?

Mon, 04 Sep 2023 09:00:00 +1100

Bonus Ep - Worksmith Community Talks - How Authentic is your venue's design and experience?

In the latest edition of Worksmith Community Talks, we explore how design influences authenticity & experience within the hospitality landscape.

What does an authentic space look and feel like? Is there a trade-off required in venue design to achieve both functionality and experience?

How do we celebrate and honour the history of service and trends within hospitality? How do you allow a space to grow?

Hosting this month's panel is Nick Jumara, Creative Strategist - Right Angle

Joining him was...

Felicity Rodgers, Founder & Chief Creative Officer - Cargo Crew

Emily Addison, Associate Director - STUDIO TATE

Simon Blacher, Creative Director - Commune Group

They’ve covered the above questions multiple times and will be here to shed some light on how best to approach design and experience.

Please find our guest information here:

Website: https://worksmith.io/

Instagram: https://www.instagram.com/worksmith.io/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 258 - Navigating the Hospitality Terrain: Innovation, Customer Experience, and Legacy with Maria Tsihlakis.

Thu, 31 Aug 2023 12:00:00 +1100

Ep 258 - Navigating the Hospitality Terrain: Innovation, Customer Experience, and Legacy with Maria Tsihlakis.

In this episode, we're thrilled to welcome Maria Tsihlakis to the podcast. Maria's journey in the hospitality management realm has been nothing short of remarkable. Her innovative strategies, coupled with a deep-rooted passion for customer experience, have positioned her as a trailblazer in the field. With a wealth of experience and a penchant for fostering excellence, Maria's insights are a treasure trove for anyone looking to excel in the hospitality world.

🎙️ Episode Highlights:

Maria's Journey: Hear Maria's captivating story of how she embarked on her hospitality career, and the pivotal moments that guided her path.
Evolving Industry Trends: Discover Maria's take on the significant shifts within the hospitality industry and how these changes have influenced her approach.
Innovation in Action: Get an exclusive peek into a time when Maria's innovative strategies propelled her company's success to new heights.
Mastering Customer Experience: Uncover essential strategies and practices that are vital for creating exceptional customer experiences in the hospitality sector.
Leaving a Legacy: Join us as we discuss Maria's lasting impact on the industry and the legacy she's building for future hospitality professionals.

Please find our guest information here:

Linkedin Profile: https://www.linkedin.com/in/mariatsihlakis/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 257 - Amplifying Filipino Flavours and Stories: A Journey into Cultural Culinary Fusion with Fides Mae Santos from The Entree. Pinays. and The Calamansi Story.

Thu, 24 Aug 2023 12:00:00 +1100

Ep 257 - Amplifying Filipino Flavours and Stories: A Journey into Cultural Culinary Fusion with Fides Mae Santos from The Entree. Pinays. and The Calamansi Story.

In the latest episode of the Principle of Hospitality podcast, we had an enriching conversation with Fides Mae Santos of The Entree. Pinays. about the Calamansi Story and the cultural significance of Calamansi, the Philippine lime.

Fides and her co-founder, Grace, are advocates for Filipino culture in Australia, having contributed to the Melbourne Food and Wine event and so much more with the projects they undertake. Their passion lies in enhancing appreciation for their rich culinary history and community bonds, with Calamansi symbolising the heart of this mission.

The Calamnsi tree, found in many Filipino backyards, is more than just a provider of fruit. It represents generations of migration, sacrifice, and joy.

One of the highlights of our conversation was the journey of creating the Calamansi Cider Crush with DV Cider House and Merkado. This collaboration, born in the Philippines and crafted in Regional Victoria, is a testament to the potential of Filipino-Australian cultural and commercial bridges.

Tune in to explore the Calamansi story, the creational journey of all their projects, and its impact on the Filipino community in Australia.

Please find our guest information here:

Website: https://www.entreepinays.com/

Instagram: https://www.instagram.com/entree.pinays/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 256 - Charting a Sustainable Seafood Path and Influencing the Future of Culinary Arts with Umar Nguyen, the ‘Fish Girl’.

Thu, 17 Aug 2023 12:00:00 +1100

Ep 256 - Charting a Sustainable Seafood Path and Influencing the Future of Culinary Arts with Umar Nguyen, the ‘Fish Girl’.

In our captivating podcast episode, our guest Umar Ngyuyen and I embark on a journey through the lesser-known domains of seafood. We delve into the increased use of the whole fish in dishes, shedding light on overlooked parts such as wings, heads, and even rarely considered species like Razorback prawns.

We discuss the challenges we've encountered in expanding the seafood spectrum for customers and chefs alike. Umar, ever the advocate for seafood diversity, emphasises education's power in shifting from conventional choices like salmon, barramundi, and snapper. Together, we underscore the integral role of wholesalers and how fostering more robust relationships with chefs can lead to more diverse seafood menus.

Umar also addresses the culinary industry's staffing issues, acknowledging the uphill battle. However, rather than dwelling on the negatives, we view this as an opportunity for growth, instilling resilience and passion in the new generation of chefs.

As we conclude this episode, we express excitement for the future, hinting at further exploration of these challenges and potential solutions. This engaging conversation will resonate with all of you who share our interest in sustainable seafood and the evolving culinary industry.

We also want to acknowledge the great suppliers who made the ‘Catchers and Growers of the Sea’ event in Brisbane possible.

-Northern Wild Catch: http://northernwildcatch.com.au/

-Shark Bay Seafoods: https://www.sharkbayseafoods.com/

-Infinity Blue Barramundi: https://infinitybluebarramundi.com.au/

-Jervis Bay Mussels: https://jervisbaymussels.com.au/

-Rocky Point Aquaculture: https://www.instagram.com/rockypointaquaculture/

-Raptis: https://raptis.com.au/

-NZ Ora King Salmon: https://orakingsalmon.co.nz/

-Calendar Cheese: https://www.calendarcheese.com.au/

-Blue Reef Coral Trout: https://bluereef.au/

Please find our guest information here:

Instagram: https://www.instagram.com/thefishgirl/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Loaded

Ep 255 - Rebuilding a pub to be magical again with Rebecca Feingold from Goldy’s Tavern

Thu, 10 Aug 2023 12:00:00 +1100

Ep 255 - Rebuilding a pub to be magical again with Rebecca Feingold from Goldy’s Tavern

Today, we're revisiting an episode that received fantastic feedback. Join us as we chat with Rebecca Feingold, the passionate owner of Goldy's Tavern, a pub that truly captures the magic of creating long-lasting friendships.

Rebecca shares her remarkable journey in the hospitality industry, from her background in marketing and design to almost starting a health-focused food van. We dive into her experience of opening a highly successful cafe in South Melbourne and how it eventually led her to the ownership and management of Goldy's Tavern, which recently won the prestigious national pub of the year award.

In our conversation, we explore the factors that motivated Rebecca to purchase the pub and the immense energy and excitement that the team felt upon receiving such a prestigious recognition. We also touch on the industry's future outlook and Rebecca's feelings of hopefulness amidst the ever-changing landscape of the hospitality world.

Additionally, given their tremendous success, we discuss the exciting plans for Goldy's Tavern's future and whether there's an appetite for expanding to more venues.

Tune in to this insightful podcast episode as Rebecca shares her journey, experiences, and aspirations for Goldy's Tavern, leaving you inspired and eager to discover the magic of this extraordinary pub.

Please find our guest information here:

Website: https://www.goldystavern.com.au/

Instagram: https://www.instagram.com/goldystavern/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Hospo is all about connection – with your customers and your team. But what if your tools could also connect? That’s where Square comes in... Square for Restaurants connects your front of house to your back of house. Your team to their schedules. And connects new revenue streams with your marketing – to reach new customers. Whether you have one location or many, Square has everything your business needs to connect your vision to reality. Website: https://squareup.com/au/en/point-of-sale/restaurants

Square POS 2

Ep 254 - Evolving a loved cafe brand with so much heritage Jets (Anita) Langlands from LaMarzocco

Thu, 03 Aug 2023 12:00:00 +1100

Ep 254 - Evolving a loved cafe brand with so much heritage Jets (Anita) Langlands from LaMarzocco

In this episode, we're revisiting a fan-favorite conversation with Jets Langlands from La Marzocco, where we explore the evolution of a beloved cafe brand with a rich heritage.

Jets takes us on a journey as she shares her early experiences in the industry and her deep love for coffee. We discuss the enduring appeal of the La Marzocco brand within the cafe industry and its iconic status among coffee enthusiasts worldwide.

The conversation then delves into the topic of automation and its impact on the industry. Jets provides insights into the future of baristas and how their roles may evolve alongside advancing technology.

From a marketing perspective, Jets shares her strategies for evolving a brand with a strong heritage while staying true to its essence. We also explore how La Marzocco embraces change and innovation while maintaining their core values.

Join us as we revisit this enlightening discussion, gaining valuable insights into the coffee industry and the journey of iconic brands like La Marzocco.

Please find our guest information here:

Website: https://au.lamarzocco.com/

Instagram: https://www.instagram.com/lamarzoccoau/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 253 - Creating Unique Dining Experiences and Adapting to Change: A Conversation with Restaurateur Howin Chui and Chef Chase Kojima from Senpai Concepts

Thu, 27 Jul 2023 12:00:00 +1100

Ep 253 - Creating Unique Dining Experiences and Adapting to Change: A Conversation with Restaurateur Howin Chui and Chef Chase Kojima from Senpai Concepts

Prepare to dive into an exhilarating conversation as we join Chef Chase Kojima and Howin Chui in an engaging podcast episode. These two dynamic individuals share their journey, their unique partnership, and their unwavering passion for innovation in the culinary world.

Chase and Howin discuss the impact of social media on their business, revealing how a captivating Instagram presence and takeaway options have drawn in eager food enthusiasts. Howin, with his marketing prowess, has been instrumental in guiding Chase and imparting valuable insights. Their collaboration has led to the creation of mouthwatering dishes and a thriving business.

As they reflect on their partnership, it's clear that they balance each other's strengths, with Howin's boundless energy and rapid-fire ideas complementing Chase's culinary expertise. Their synergy has been key to their success and has allowed them to push boundaries and explore new horizons.

Stay tuned as they share their future plans, including opening new locations, revamping existing restaurants, and expanding their brand internationally. With ventures on the horizon in Melbourne, Brisbane, and Asia, their innovative concepts are set to leave a lasting impression on the culinary scene.

Please find our guest information here:

Website: https://www.senpairamen.com/

Instagram: https://www.instagram.com/senpaiconcept/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 252 - Growth, Expansion, and Fatherhood, a Conversation with Kieran Spiteri from Yolk.Group

Thu, 20 Jul 2023 12:00:00 +1100

Ep 252 - Growth, Expansion, and Fatherhood, a Conversation with Kieran Spiteri from Yolk.Group

Brace yourselves for a stimulating conversation today as we welcome back a familiar face, Kieran Spiteri, known to many of you as the driving force behind Melbourne's acclaimed café, Terror Twilight. His plate has been full, navigating his expanding business, initiating new ventures, and still finding time to perfect the art of a great coffee.

Today, we delve into many subjects: the emergence of promising leaders within his cafés, the grand opening of his newest endeavour, Hifi, the inception of an innovative hospitality group named Yolk.Group, and an insight into his role as a father to two young boys. Juggling parenthood and a thriving career is no simple task, but Kieran seems to manage it with finesse and grace.

We'll examine how Kieran has cultivated leadership within his hospitality brands, mirroring his meticulous process for brewing the perfect coffee. And do I detect a hint of anticipation in the air? It promises thrilling new developments and plans for Terror Twilight Catering. As for Hifi, will there be a continuation of the story with new branches? We shall uncover.

During our previous encounter, we discussed the exciting challenge of infusing the essence of Terror Twilight's culture into a new café in Moonee Ponds, fittingly named CONVOY. We're curious to hear about that journey's progression and any obstacles that may have surfaced. Furthermore, Kieran will share his experience of balancing paternal duties with hospitality leadership and how he's imprinting his legacy on the industry.

Please find our guest information here:

Instagram: https://www.instagram.com/yolk.group/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 251 - Championing Change: Navigating Inclusion, Diversity, and Sustainability in the Hospitality Industry with Jazmin Bornholdt from Ibis Sydney Thornleigh

Thu, 13 Jul 2023 12:00:00 +1100

Ep 251 - Championing Change: Navigating Inclusion, Diversity, and Sustainability in the Hospitality Industry with Jazmin Bornholdt from Ibis Sydney Thornleigh

Welcome to another exciting episode! We're hanging out with Jazmin Bornholdt today. She's not just your ordinary Operations Manager at Ibis Sydney Thornleigh; she's also an Asia Pacific Inclusion & Diversity Member for Accor Hotels. Jazmin's brings her wealth of experience in the trifecta of hospitality, inclusion, and sustainability.

Jazmin's Journey: From Hospitality to Championing Inclusion & Diversity: Take a walk with us down memory lane as Jazmin shares her inspiring journey in hospitality and how she found her passion in promoting inclusion, diversity, and sustainability.

Inclusion and Diversity Initiatives at Ibis Sydney Thornleigh: Get a sneak peek into some powerful initiatives Jazmin's been part of at Ibis Sydney Thornleigh. Hear first-hand how these have influenced the company's culture and ethos.

ACCOR's Sustainability Efforts: Hear about ACCOR's innovative approach to minimizing its environmental footprint. Jazmin gives us the lowdown on how ACCOR is setting the pace for other hotels in the region.

Hospitality's Future: Inclusion, Diversity, Sustainability: Jazmin shares her insights on emerging trends and challenges in the hospitality industry, especially around inclusion, diversity, and sustainability.

Stay tuned for a compelling chat with Jazmin Bornholdt that will leave you thinking about the future of the hospitality industry.

Please find our guest information here:

Accor's Website: https://all.accor.com/australia/index.en.shtml

Jazmin's email address: Jazmin.bornholdt@accor.com

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 250 - Uncovering the power of people, mental health, and embracing change with acclaimed chef Telina Menzies

Thu, 06 Jul 2023 12:00:00 +1100

Ep 250 - Uncovering the power of people, mental health, and embracing change with acclaimed chef Telina Menzies

This week we are thrilled to have Telina Menzies joining us. With a wealth of experience and expertise in the hospitality sector, Telina has been instrumental in driving change and fostering a positive work environment they work in. In this episode, we will be discussing a range of topics, including people development, mental health and team culture, self-sustainability, and embracing change for the better.

In today's conversation, we're diving deep into:

The People-Centric Approach: Telina unpacks the significance of people development in hospitality and reveals some effective strategies they've employed to stimulate growth and success.

The Evolution of Change: Join us as Telina provides insightful examples from their journey, showing us how the hospitality industry has grown and adapted to inevitable changes. We'll be exploring key lessons from these metamorphoses.

Embracing Diversity & Inclusion: Telina emphasizes the critical role of diversity and inclusion in the hospitality sector. We discuss the strategies businesses can use to cultivate a diverse and inclusive environment for their teams and customers.

Fostering Healthy Team Culture: We address the importance of mental health and team culture in hospitality. Telina shares successful initiatives and strategies that promote a supportive and inclusive culture in these settings.

Please find our guest information here:

Instagram: https://www.instagram.com/telina_menzies/

Linkedin: https://www.linkedin.com/in/telina-menzies-432ba759/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 249 - From Pandemic to Pastry Powerhouse: The Tarts Anon Tale with Gareth Whitton from Tarts Anon

Thu, 29 Jun 2023 12:00:00 +1100

Ep 249 - From Pandemic to Pastry Powerhouse: The Tarts Anon Tale with Gareth Whitton from Tarts Anon

Join your host, Leon Kennedy, as he sits down with the elite operators of the culinary world.

So, get ready for an epic culinary adventure as we unravel the man behind the brand, his journey to becoming a renowned chef, and the future vision he holds for his beloved establishment.

In this podcast Leon discusses…

-Kitchen Culture Shock - Hear about Gareth's first plunge into a high-pressure kitchen environment with its unique fashion and culture. A story that promises unexpected turns and an intense experience that will make you rethink your comfy shoes.

-Relentless Passion for Culinary Arts - Discover Gareth's experience with grueling work hours, all contributing to his pursuit of the culinary arts. Listen to his journey of literally running around the kitchen, painting a vivid picture of dedication and passion.

-Pushing Boundaries - Learn about how Gareth relentlessly chased challenging situations, all in an attempt to absorb as much knowledge as he could. A tale of not just skill, but a test of endurance and ambition.

-More Than a Glittering CV - Uncover the truth behind Gareth's illustrious resume. Hear about his motivation which wasn't about achieving a stellar CV but gaining invaluable culinary experience. A perspective that challenges the traditional notions of success.

-Pursuit of Broadened Knowledge - Tune in to hear about Gareth's current pursuit - a quest to broaden his learning. Listen to him talking about his newfound focus on management, business and leadership skills, revealing the growth of a chef into a well-rounded professional.

Please find our guest information here:

Website: https://www.tartsanon.com.au/

Instagram: https://www.instagram.com/tarts_anon/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Bonus Ep - UNPACK: Changes to packaging and the impact on supply, design and roll-out - A panel discussion for the hospitality industry

Wed, 28 Jun 2023 09:00:00 +1100

Bonus Ep - UNPACK: Changes to packaging and the impact on supply, design and roll-out - A panel discussion for the hospitality industry

Welcome to a very special episode of the podcast where we delve deep into the world of packaging design and sustainability. Our panel discussion today is inspired by a theme that resonates with us all - transparency. Brought to you by Principle Design, we're exploring how to change an industry and consumer behaviours alike as we all step towards a more sustainable future.

In this panel discussion, we dig into the imminent regulations set to shake up the packaging ecosystem, and how we navigate this change while maintaining brand integrity. Our esteemed panel, composed of Jes Egan from Principle Design, Gary Lomacchio from Anchor Packaging, Lucy Piper from Work for Climate, Shaun de Vries from Open Pantry Consulting and hosted by Leon Kennedy from The Mulberry Group will dissect the 'packaging pipeline', and engage in a lively discussion on the new laws and their profound effect on design visuals and thinking.

So, are you ready to explore the next chapter of sustainable packaging? Let's 'Unpack' it. Buckle up and let's dive in...

Please find our guest information here:

Website: https://principledesign.com.au/

Instagram: https://www.instagram.com/principledesign/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Principle Design Sustainable Packaging

Ep 248 - Unleashing the Future of Hospitality through Innovation and Cutting-Edge Technology with Colin Birney from Square

Thu, 22 Jun 2023 12:00:00 +1100

Ep 248 - Unleashing the Future of Hospitality through Innovation and Cutting-Edge Technology with Colin Birney from Square

This week we are discussing the latest trends and insights in the hospitality industry. Today, we're excited to have Colin Birney as our guest.

For the last four years, Colin has been the Head of Business Development for Square in Australia, where he helps small businesses grow and thrive through innovative technology solutions. In this episode, we'll discuss the future of restaurants and Colin's insights on how restaurants can adapt to changing consumer preferences, technological advancements, and other trends.

In this podcast we discuss…

-Discussion on the role of technology in enhancing operations and profitability within the food service industry.

-Exploration of behind-the-scenes tech solutions that optimise restaurant operations and enrich the customer experience.

-Future outlook on emerging technologies set to revolutionise the restaurant industry.

-Insight into the evolving role of front-of-house staff with the rise of mobile ordering and contactless payments.

-Strategies for standing out and attracting customers in the highly competitive restaurant industry and the benefits of using technology to personalise the guest experience in restaurants.

Please find our guest information here:

Website: https://squareup.com/au/en/point-of-sale/restaurants

Instagram: https://www.instagram.com/squareau/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 247 -A Flavorful Journey through Authentic Mexican Cuisine with the Visionaries Behind It with Beatrice and Daniel Pineda from Superchido and CDMX

Thu, 15 Jun 2023 12:00:00 +1100

Ep 247 -A Flavorful Journey through Authentic Mexican Cuisine with the Visionaries Behind It with Beatrice and Daniel Pineda from Superchido and CDMX

Our guests this week are from the exciting Superchido and CDMX brands, both are authentic Mexican restaurants in Melbourne that are making waves for its delicious cuisine and unique brand story. Joining us are Daniel and Beatrice Pineda, two of the amazing people behind this innovative venture. Together, we'll dive into the secrets of their culinary success, discuss the importance of diversity and leadership in their team, and explore the role of marketing and storytelling in creating a memorable dining experience.

In this podcast we discuss…

-Origins of Superchido: We start by discussing the inspiration behind Superchido, its unique dishes, and how it distinguishes itself from other Mexican restaurants in the region.

-Storytelling and Branding: Next, we talk about the crucial role of storytelling and branding for Superchido and how it connects with its audience.

-Diversity and Leadership: We then explore Superchido's diverse team, its leadership style, and the experiences and challenges of managing a multicultural setup.

-Consumer Behavior and Inflation: We wrap up by discussing changes in consumer behavior amidst inflation and how Superchido adapts to continue attracting customers.

Please find our guest information here:

CDMX Website: https://www.cdmx.com.au/

CDMX Instagram: https://www.instagram.com/__cdmx/

Superchido Website: https://www.superchido.com.au/

Superchido Instagram: https://www.instagram.com/_superchido/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Bonus Ep - Worksmith Events - Who is in control of your venue’s narrative?

Mon, 12 Jun 2023 09:00:00 +1100

Bonus Ep - Worksmith Events - Who is in control of your venue’s narrative?

We're back with our Worksmith Community talk on a topic that can make or break a business. In the ever-changing landscape of social media, we look to explore the role of journalists, PR companies and influencers within the hospitality industry - and how to equip venues to deal with them.

Is it worth playing the game of controlling your narrative? Has it already been decided for you? Can you pivot in an established business? What can you do to have a better understanding of who currently controls your narrative?

Running the show on the night is Dani Valent, one of Australia's most respected food communicators. She is a longtime freelance journalist and restaurant critic, award-winning cookbook author and host of the Dirty Linen food podcast. Dani is a frequent media commentator on hospitality issues and a leading industry advocate.

Joining her is:

James Spreadbury, a South Australian native who pursued his hospitality career with a move to Europe, where in 2009 he found himself at the renowned restaurant Noma in Copenhagen. He rose to the position of Service Director and partner, where he would play a vital role in the restaurant's growth and evolution.

Roslyn Grundy, a writer who has been writing about food for more than two decades. Currently deputy editor of Good Food in The Age and The Sydney Morning Herald, Roslyn is a former editor of Victoria’s restaurant bible, The Age Good Food Guide, and when she’s not eating out for work, she’s eating out for fun.

Fiona Brook, Zilla & Brook Publicity founder and director Fiona is an experienced communications and public relations practitioner with an extensive network in local and international media. Over the past 15 years, she’s worked with a significant portfolio of clients in the arts and entertainment, events, fashion, design and hospitality sectors.

Please find our guest information here:

Website: https://worksmith.io/

Instagram: https://www.instagram.com/worksmith.io/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 246 - Building a Greener Future: Expert Insights on Sustainable Event Consulting with Director of Frank Wild Marky Rochford

Thu, 08 Jun 2023 12:00:00 +1100

Ep 246 - Building a Greener Future: Expert Insights on Sustainable Event Consulting with Director of Frank Wild Marky Rochford

This week we're excited to have Marky Rochford, the Director of Frank Wild, a sustainable event management brand that has made a name for itself in the hospitality industry. With a focus on reducing waste and promoting sustainable practices, Frank Wild is a leader in the industry, and we're eager to learn more about the brand's philosophy and success.

In this podcast we discuss…

-Frank Wild's commitment to sustainability, its origin, and integration into their events was discussed.

-We explored the balance between the cost of sustainability and client expectations.

-Frank Wild's metrics for tracking the success of their sustainability efforts were highlighted.

-We examined the adaptations Frank Wild made in response to the COVID-19 pandemic for safety.

-Practical advice was given for hospitality businesses interested in adopting sustainable practices.

Please find our guest information here:

Website: https://www.frankwild.com.au/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 245 - Pancakes before everything, an exceptional Sydney cafe with a focus on branding with Chris Theodosi from Happyfield

Thu, 01 Jun 2023 12:00:00 +1100

Ep 245 - Pancakes before everything, an exceptional Sydney cafe with a focus on branding with Chris Theodosi from Happyfield

This week we sit down with Chris Theodosi who is the co-owner of the popular Sydney cafe, Happyfield.

Happyfield is known for its delicious coffee, delicious pancakes, and beautiful atmosphere, and we're excited to learn more about the brand's success and what makes it stand out in the hospitality industry.

In this podcast we discuss…

-What inspired Chris and Jesse to start this business, and how they developed the concept for the brand.

-The creative process that took place for designing and decorating the space.

-How they differentiate Happyfield from other cafes, and what steps they have taken to maintain a loyal customer base.

-How he is leaving a legacy in the hospitality industry.

Please find our guest information here:

Website: https://www.happyfield.com.au/

Instagram: https://www.instagram.com/happyfield.haberfield/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 244 -Innovative Hospitality Design and Branding: Trends, Marketing, and Practical Advice for Businesses with Jes Egan from Principle Design

Thu, 25 May 2023 12:00:00 +1100

Ep 244 -Innovative Hospitality Design and Branding: Trends, Marketing, and Practical Advice for Businesses with Jes Egan from Principle Design

In this podcast we discuss:

-How Jes started out in the design industry.

-What role marketing plays in hospitality design, and how Principle Design ensures that designs align with your client's branding and marketing goals.

-How has Principle Design adapted to constant changes in the industry and some of the new design trends they are seeing emerge in the industry.

-The advice Jes has for businesses looking to update their branding and design, and some practical steps they can take to get started.

Please find our guest information here:

Website: https://principledesign.com.au/

Instagram: https://www.instagram.com/principledesign/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Square POS 2

Ep 243- Managing to move forward as the wall is literally crashing down next to you with Managing Director of The North Spoon Gareth Naar.

Thu, 18 May 2023 12:00:00 +1100

Ep 243- Managing to move forward as the wall is literally crashing down next to you with Managing Director of The North Spoon Gareth Naar.

Located north in Sydney’s CBD in McMahons Point, The North Spoon is a neighbourhood favourite cafe by day and event-come function space at night. Famed for its Italian nights. From its humble beginnings in 2017 it has grown into a favourite spot for many in the local area. It is committed to using seasonal and locally grown produce from NSW artisans, farmers, and producers.

Like all venues in the industry, it has faced challenges in recent times and has had to adapt and evolve quickly in order to keep the business strong and sustainable.

So it’s a pleasure to chat with the co-owner of The North Spoon, Gareth Naar on this episode.

In this podcast we discuss:

-How he started out in the industry and how he would describe North Spoon to someone who hasn't visited.

-If he ever thought about going out on his own and not having a partnership.

-The challenges they had over April 2022, and how they worked their way through it.

-How they are dealing with the staffing challenges right now, and what his thoughts are about the future of hospitality staffing in Australia

-What he is looking forward to in the future for himself and the brand.

Please find our guest information here:

Website: https://thenorthspoon.com.au/

Instagram: https://www.instagram.com/thenorthspoon/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 242 - Understanding your dream to create different hospitality experiences with Michael Rantissi & Kristy Frawley from Kepos Street Kitchen

Thu, 11 May 2023 12:00:00 +1100

Ep 242 - Understanding your dream to create different hospitality experiences with Michael Rantissi & Kristy Frawley from Kepos Street Kitchen

Since opening their now-institutional venue Kepos Street Kitchen in 2012, Michael Rantissi and Kristy Frawley have gone on to open a 2nd location, establish a catering company and release 2 top-selling cookbooks.

That’s not to say it was all plain sailing:

“Do you know what’s a funny thing? We've actually, between the two restaurants, been broken into four times.

“So the first time that we got broken into, our bread supplier, or someone, called Michael and said, ‘you know, you've been broken into?’ So we literally got out of bed and drove down there.

“By the last break-in, which was in between the two COVIDs, you just go, ‘oh yeah, we'll call the police. Off you go.’”

And it’s not just problems with break-ins they had to deal with. Sometimes, success itself can cause issues:

“When Kepos Street Kitchen got to a stage where people had to book three, four months in advance to be able to go in, we started losing our customer base because of that. People started to get annoyed (that), as a local, they can't really go in because outsiders used to be a little bit more organized than a local, and they would book so much in advance, while a local would just go, ‘oh, I don't feel like cooking tonight, let's go to our local,’ and they were not able to do that.

“And that's where I thought, let's open something close by to it that is designed for a destination, while this one stays as its own identity without dragging it to become something that it's actually not.”

Please find our guest information here:

Website: https://www.keposstreetkitchen.com.au/

Instagram: https://www.instagram.com/keposstreetkitchen/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Principle Design is making brands happen in cafes, restaurants, bars, and venues by crafting experiences that give customers a reason to choose you. They can help you deliver memorable culinary experiences through innovative design and authentic brand storytelling. If your operation is in need of branding, a website, menu, coaster, uniform, signage or packaging design or even social media services, then Principle Design is your next contact. For a limited time only, Principle Design is offering the POH community free brand strategy sessions! Visit our bio for more information.

Free Brand Strategy Session with Principle Design

Worksmith Community Talks - MCF Symposium - Pt 3 - THE GREAT DEABATE: There is a future for non-alcoholic spirits

Mon, 08 May 2023 09:00:00 +1100

Worksmith Community Talks - MCF Symposium - Pt 3 - THE GREAT DEABATE: There is a future for non-alcoholic spirits with Matt Jones from Four Pillars, Charlie Lehmann from Ramblin' Rascal, Rachael Niall from Tomorrow on Tap and Cara Devine from Bomba.

Please find our guest information here:

Website: https://worksmith.io/

Instagram: https://www.instagram.com/worksmith.io/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 241 - Discover the difference between training and coaching and how effective onboarding can retain talent with Chris Firinauskas, Transformational Coach & 42 Days

Thu, 04 May 2023 12:00:00 +1100

Ep 241 - Discover the difference between training and coaching and how effective onboarding can retain talent with Chris Firinauskas, Transformational Coach & 42 Days

In this week’s podcast we have an amazing facilitator and transformational coach in the hospitality industry, a company that specializes in hospitality onboarding and training. With years of experience in the industry, Chris Firinauskas has a wealth of knowledge on best practices for ensuring that new employees are set up for success and that existing staff are continuously improving their skills.

In this podcast we discuss:

-How Chris started training and coaching people in our industry.

-The difference between training and coaching.

-How effective onboarding and training programs help businesses attract and retain talent.

Please find our guest information here:

Contact Chris here: ChrisFirin@outlook.com

Website: https://www.42days.co/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Worksmith Community Talks - MCF Symposium - Pt 2 - Why do we need more Australian Spirits on the Speed Rail with Will Edwards from Archie Rose and Kate Rowlands from Never Never Distilling Co.

Mon, 01 May 2023 09:00:00 +1100

Worksmith Community Talks - MCF Symposium - Pt 2 - Why do we need more Australian Spirits on the Speed Rail with Will Edwards from Archie Rose and Kate Rowlands from Never Never Distilling Co.

Taking place on Tuesday, March 28th at Music Market in Collingwood, Melbourne, and in its 3rd year, the trade-focused Symposium will tackle pressing concerns, issues, and stories to celebrate within the bar and hospitality industry.

Please find our guest information here:

Website: https://worksmith.io/

Instagram: https://www.instagram.com/worksmith.io/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 240 -When you share rather than just give, everyone benefits from renowned chef, hospitality teacher, and restaurateur Daman Shrivastav

Thu, 27 Apr 2023 12:00:00 +1100

Ep 240 -When you share rather than just give, everyone benefits from renowned chef, hospitality teacher, and restaurateur Daman Shrivastav

Starting off as a chef apprentice in 1981, this week’s guest Daman Shrivastav is the owner of India @ Q by DDs Kitchen in Kew, chef trainer at Box Hill Tafe, and charity food facilitator. Daman has established himself as one the most respected chefs and has worked all over the world to develop his craft.

His restaurant, India @ Q by DDs Kitchen, is known for its authentic Indian cuisine and warm hospitality. In this episode, we will be discussing his journey in the hospitality industry and his insights on where we can improve the industry for the better.

In this podcast we also discuss-

-With Daman currently completing his thesis at university, he tells us what it is about and why you thought it important to highlight that topic.

-If he believes that the industry lacks a pipeline of passionate teachers in the industry.

-The advice would you give to aspiring entrepreneurs who want to enter the hospitality industry.

Please find our guest information here:

Website: https://indiaatqonline.com.au/

Instagram: https://www.instagram.com/indiaatq_official/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Worksmith Community Talks - MCF Symposium - Pt 1 - New Year, New Me with Rob Libecans from Caretakers Cottage

Mon, 24 Apr 2023 09:00:00 +1100

The MCF Symposium is an annual event that brings together leading figures in the Australian hospitality industry for a day of thought-provoking talks, engaging panels, and practical workshops. It provides a platform for industry professionals to connect, share ideas, and learn from one another.

One of the standout sessions from the symposium was the keynote presentation, "New Year, New Me – One Year of Caretaker’s Cottage." Rob Libecans, one of the owners of Caretakers Cottage, shared insights and reflections on the challenges and triumphs of their first year in business. He provided valuable advice on how to start and run a successful bar, drawing on his own experiences and lessons learned along the way.

Overall, the MCF Symposium is a must-attend event for anyone looking to stay on the cutting edge of the hospitality industry and connect with like-minded professionals who are passionate about driving innovation and growth.

This is the first of a three-part series taken from the MCF Symposium in March.

Please find our guest information here:

Caretakers Cottage Website: https://www.caretakerscottage.bar/

Worksmith Website: https://worksmith.io/

Worksmith Instagram: https://www.instagram.com/worksmith.io/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 239 - From Humble Beginnings to Household Name: The Chick-fil-A Story with Alex Seale, and Executive Director from Chick-fil-a

Thu, 20 Apr 2023 12:00:00 +1100

Ep 239 - From Humble Beginnings to Household Name: The Chick-fil-A Story with Alex Seale, and Executive Director from Chick-fil-a

Today, we have a very special guest with us, someone who is behind one of North America’s most popular and beloved fast-food chains. Executive Director Alex Seale joins us from the brand Chick-fil-A. With a mission to serve delicious and high-quality food, Chick-fil-a has created a menu that is not only delicious but also packed with options for everyone, from sandwiches to salads and more. From their signature chicken sandwich to their line of sauces, Chick-fil-A has become a household name for nearly 80 years in the market. So, grab a bite and join us as we dive into the world of fast food with Alex Seale from Chick-fil-A.

In this podcast we discuss:

-Alex shares their journey in the industry, from their beginnings to what they're doing now.

-Alex talks about what they enjoy about working with a big brand like Chick-fil-a.

-Discover his insights on the state of the US hospitality industry and whether it has improved in recent times.

-Hear what Alex is looking forward to for the Chick-fil-a brand this year.

Please find our guest information here:

Website: https://www.chick-fil-a.com/

Instagram: https://www.instagram.com/chickfila/

Alex's Website: https://www.alexseale.com/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 238 - Brewed for the Mindful Drinker: Discovering the Rise of Lightning Minds Beer with founder Michael Payne

Thu, 13 Apr 2023 12:00:00 +1100

Ep 238 - Brewed for the Mindful Drinker: Discovering the Rise of Lightning Minds Beer with founder Michael Payne

Today, we have an extraordinary guest with us, someone brewing up something truly special in the world of craft beer.

Joining us from the brand Lightning Minds beer is the founder Michael Payne. With a passion for craft beer, the team have created a beer that is not only delicious but also unique, and thoughtfully crafted. From their signature Pale Ale, Lightning Minds beer is quickly becoming a must-try for any beer enthusiast focusing on a low-alc alternative. So, grab a cold one and join us as we chat with Michael Payne from Lightning Minds beer.

In this podcast we discuss:

-We delve into the inspiration behind Lightning Minds beer and what sets their brand apart in the craft beer market.

-We learn about the process of creating the Pale Ale beer at Lightning Minds, from recipe development to the final product.

-We discuss the challenges they have faced in the craft beer industry and how they have overcome them, as well as their predictions for the future of the industry and the low/non-alcoholic part of the market.

-Discover Lightning Minds' plans for the future in this episode.

Please find our guest information here:

Website: https://www.lightningminds.com.au/

Instagram: https://www.instagram.com/lightningminds/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Ep 237 - Fresh Takes on Healthy Eating: Meet the Salad Revolutionaries with the co-founder of GreenStreet, Jackson McGrath

Thu, 06 Apr 2023 12:00:00 +1100

Ep 237 - Fresh Takes on Healthy Eating: Meet the Salad Revolutionaries with the co-founder of GreenStreet, Jackson McGrath

With a mission to provide fresh, delicious, and healthy salads to people on the go, Jackson and Jesse McGrath have created a line of salads that are not only delicious but also packed with vitamins, antioxidants, and other beneficial ingredients.

From their signature ‘OG Salad’ to their seasonal salads, GreenStreet is quickly becoming a popular destination for those looking for a healthy meal. So, grab a fork and join us as we dive into the world of delicious and healthy salads with Jackson McGrath from GreenStreet Salads.

On this podcast we discuss:

-We explore the inspiration behind GreenStreet Salads and what makes their brand unique in the fast food market.

-Learn about the process of creating a new salad at GreenStreet, from recipe development to the final product.

-Discover some of the most popular salads from GreenStreet and what makes them so loved by customers in this podcast.

-Jackson discusses his predictions for how the fast-food industry will evolve in the next few years in terms of healthy options.

-We hear about GreenStreet's plans for growth in the future.

Please find our guest information here:

Website: https://www.greenstreat.com.au/

Instagram: https://www.instagram.com/greenstreatsalad/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 236 - Transforming Lives Through Hospitality: Autumn Scarf '23 season of dinners with Hannah Brennan from Scarf & Laura Boulton from Cassette

Thu, 30 Mar 2023 12:00:00 +1100

Ep 236 -Transforming Lives Through Hospitality: Autumn Scarf '23 season of dinners with Hannah Brennan from Scarf & Laura Boulton from Cassette.

Scarf Community is on a mission to support young people who face barriers to work, and their organisation has created a program that provides training and job opportunities in the hospitality industry. Through their innovative model of partnering with restaurants to provide awesome training, mentoring and paid work experience, Scarf has offered a total of 322 trainee positions to young people facing barriers to work, and last year saw their 300th trainee graduate.

In this episode, we are talking about Autumn Scarf Dinners which is a collaboration between Scarf Community and Cassette which is a zero-waste cafe in Kensington joining us is the CEO and co-founder of Scarf Hannah Brennan and Laura Boulton the head chef of Cassette.

In this podcast we discuss:

-How Scarf got started, and what was the motivation to focus on supporting young people from asylum seeker, refugee and migrant backgrounds in particular.

-We discuss Autumn Scarf Dinners and why the Cassette team wanted to be a part of this program, and the focus on food waste that the venue has.

-We discuss some of these partnerships that Scarf has built over the years, and what benefits they bring to both the trainees and the restaurants

-What are the goals for the future, and how do they plan to continue making an impact in the lives of Scarf trainees and the hospitality industry.

-Where can people find out more information about coming to the Autumn Scarf Dinners at Cassette or volunteering their time by using their industry knowledge.

Please find our guest information here:

Website: https://www.scarfcommunity.org/

Autumn Dinners here: https://www.scarfcommunity.org/Event/autumn-scarf-dinners-23

Instagram: https://www.instagram.com/scarfcommunity/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Ep 235 - Celebrating the Flavors of Coastal Mexico: A Seafood-Forward Street Food Experience with the co-founder of Alma Group Jack Leary

Thu, 23 Mar 2023 12:00:00 +1100

Ep 235 - Celebrating the Flavors of Coastal Mexico: A Seafood-Forward Street Food Experience with the co-founder of Alma Group Jack Leary

Opened in 2017 by Chef Tim Christensen and our next guest Jack Leary, Alma uses the freshest and locally sourced seafood to produce a flavour-rich menu inspired by the street cuisine of coastal Mexico.

Building authentic connections is a passion of the restaurant group, and because of that, all their dishes are created to share, and with an awesome Northern Beaches backdrop, who wouldn’t want to share a meal there?

In this podcast we discuss:

-Why Jack came to work in hospitality coming from the leasing industry.

-How the brand is recruiting qualified staff during this challenging time.

-How the business will grow into more locations in the future.

-What is the strategy and focus for the brand this year.

Please find our guest information here:

Website: https://www.almagroup.com.au/

Instagram: https://www.instagram.com/alma_avalon/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

POH Bonus Episode - Worksmith Community Talks - Ever considered getting yourself a mentor or coach?

Mon, 20 Mar 2023 12:00:00 +1100

We are very excited to launch the first bonus episode on the POH Network and kick off our collaboration with Worksmith Community Talks this year in this first-panel discussion which happened in February 2023.

Following one of Worksmith's most well-received articles, Do You Need A Mentor?, we decided to dig a little deeper into the topic at the year’s first Worksmith Community Talk.

For those of us who see hospitality as a career for life, working towards self-improvement, growth and the right steps to progression can be tricky to unpack and navigate. Equally, as a team within a business, tackling strategy and culture to reach its full potential can be challenging.

Often mentorship can be perceived as a privilege to those with means, but does having a coach or mentor need to have financial consequences? Are there smart ways to garner similar support through a colleague or friend within the industry?

So how would a mentor or coach come into the frame for you? What is a mentor? And, what is a coach? How do you know if you need one? Perhaps you can’t see the forest for the trees? Maybe you feel like you’re treading water?

For the year’s first Worksmith Community Talk, we speak with three talented individuals who've been at both the receiving and giving end of mentorship & coaching. They’ve covered the above questions multiple times and will be here to shed some light on how best to approach mentorship & coaching.

Joining journalist Dani Valent will be Bek Malherbe the Founder of Silent Partner, Kate Langford the CEO of The Big Group and Roscoe Power the co-founder and Co-CEO of Worksmith.

Please find our guest information here:

Website: https://worksmith.io/

Instagram: https://www.instagram.com/worksmith.io/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 234 - Savour the flavour, not the hangover: A journey through alcohol-free cocktails with Tyler Martin from Yes You Can Drinks

Thu, 16 Mar 2023 12:00:00 +1100

Ep 234 - Savour the flavour, not the hangover: A journey through alcohol-free cocktails with Tyler Martin from Yes You Can Drinks

This week we talk to a founder who is literally taking the piss... out of drinking...

With a range of crafted quality cocktails that taste and feel like the real deal.. without the alcohol... Yes You Can Drinks is quickly becoming a household name with stockists all over the country.

Joining us from the brand Yes You Can Drinks, a fast-growing Australian alcohol-free drinks company, is the founder and CEO, Tyler Martin.

In this podcast we discuss:

-The inspiration behind starting Yes You Can Drinks and what sets your brand apart from others in the market

-How the team creates a new drink, from idea to final product.

-How he sees the future of the healthy drink industry evolving in the next few years.

-The plans for the future of the brand, especially in a bootstrapped business that is evolving quickly

Please find our guest information here:

Website: https://yesyoucandrinks.com/

Instagram: https://www.instagram.com/yesyoucandrinks/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Ep 233 - Intimate settings, epic experiences: The Power of Small Venues with founder of Don’s Place Alex Gavioli

Thu, 09 Mar 2023 12:00:00 +1100

Smaller format venues with more compact food and beverage programs are becoming normalised across the country, especially in Melbourne.

In this podcast we discuss:

-For someone who hasn't been to Dons Place, how he explains the brand experience.

-The idea of launching a kitchen takeover series for young or underrepresented chefs, who can then showcase their food for a night at the venue.

-What the benefits are of executing smaller format venues rather than 100-120 pax sites.

-What plans for the future and if he wants to create more Don’s place type venues.

Please find our guest information here:

Website: https://www.dons.place/

Instagram: https://www.instagram.com/dons.prahran/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 232 - Empower Your Team: The Fast Track to Online Upskilling with founder of Ananas Academy and Speakeasy Group Sven Alemnning.

Thu, 02 Mar 2023 12:00:00 +1100

Ep 232 - Empower Your Team: The Fast Track to Online Upskilling with the founder of Ananas Academy and Speakeasy Group Sven Alemnning.

With the industry now in a better place, it's essential to focus on training and find ways to upskill your staff quickly.

Ananas is a comprehensive online training and learning platform teaching hospitality staff the skills employers hire for, with employees getting access to lessons and videos covering spirits, wine, beer, cocktail service and many more.

Our next guest is also the founder of Speakeasy Group, which incorporates seven bars and restaurants in Melbourne and Sydney.

So it's great to welcome to this week’s podcast Sven Almenning from Speakeasy Group and Ananas Academy.

In this podcast we discuss:

-How he you started in the industry, and how the business came about

-What Ananas Academy is and what the benefits to the industry are.

-With the Speakeasy Group now incorporates seven venues in Melbourne and Sydney, and you have an exciting initiative called ‘Pathway to Partnership’. Explaining how these came about and how that structure is going so far.

-What he is looking forward to in the future for the brand this year.

Please find our guest information here:

Website: https://ananasacademy.com/

Instagram: https://www.instagram.com/ananas_academy/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Ep 231 Summer Series 10/10 - Using quality training to develop outstanding talent with CEO of the Kick On Group Duncan Thomson

Thu, 23 Feb 2023 12:00:00 +1100

Ep 231 Summer Series 10/10 -

Using quality training to develop outstanding talent with CEO of the Kick On Group Duncan Thomson

The portfolio of venues Kick On group spreads far and wide from the Melbourne CBD, inner city, Regional Victoria, Regional NSW, Sydney, Brisbane and the Gold Coast.

With such Iconic venues are Terminus Hotel in Fitzroy North, The Plough Inn in Southbank, Brisbane and the new landmark venue The Continental in Sorrento which is a collaboration with Scott Pickett, it is obvious that the group will continue to grow with quality venues moving forward.

The goal of the group is to create an environment in which our people feel proud and inspired to deliver amazing hospitality experiences, so I feel it was great to unpick that more this week with the CEO of the Kick On Group, Duncan Thomson.

In this podcast we discuss:

-How Duncan started out in the industry.

-The importance of diversity amongst the group.

-How the leadership team has developed the values of the brand to be ingrained into the

greater team.

-How values are part of the decision-making process with acquiring new sites.

-How Duncan looks at technology stacks and how they can assist the business's growth.

-How the ‘Kick-on academy’ works to support their team.

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Please find our guest information here:

Website: https://kickongroup.com/

Instagram: https://www.instagram.com/kickongroup/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Aussies love discovering new restaurants, and OpenTable is Australia's most visited dining reservation platform, with more than a million hungry diners looking for inspiration each month. [Did you know*] On average, guests booking on OpenTable spend 49% more than walkins. OpenTable’s world-class table management technology ensures your seats are optimised front-of-house to seat more diners, saving you time to focus on what you do best. And it doesn’t stop at the end of the meal. OpenTable’s relationship management tools keeps you connected with your guests, helping you turn first-time diners into regulars. Visit restaurant.opentable.com.au to connect with your local OpenTable restaurant expert to learn more. OpenTable, empowering restaurants to do what they do best - better.

OpenTable Australia

Ep 230 Summer Series 9/10 - The true meaning of sustainability in bars with one of the best in the industry with Ryan Chetiyawardana Aka Mr Lyan

Thu, 16 Feb 2023 12:00:00 +1100

Ep 230 Summer Series 9/10 -

The true meaning of sustainability in bars with one of the best in the industry with Ryan Chetiyawardana Aka Mr Lyan

Cocktail bartender Ryan Chetiyawardana goes by Mr Lyan, which is arguably easier to say.

He opened his first bar, White Lyan, in London in 2013 as the first cocktail bar in the world to use no perishables; no fruit and even no ice. It’s an exploration of sustainability, with much lower waste and the use of pre-made cocktails and innovative ingredients was a ground-breaking venue. Ryan currently operates Lyaness-London, Super Lyan-Amsterdam, Silver Lyan-Washington DC, Seed Library, Mr Lyan Studio, as well as being a Masterclass instructor.

In this podcast we discuss:

-How he started out in the bar industry.

-What it takes to be an awarded bartender.

-Why Ryan cares about sustainability so deeply.

-How he trains his team to care about sustainability.

-How biology has helped him in the industry and in product development.

-How he treats the bar like a kitchen and blurs the boundaries between them.

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Please find our guest information here:

Website: https://www.mrlyan.com/

Instagram: https://www.instagram.com/mrlyan/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 229 Summer Series 8/10 - Taking NY Deli Sandwiches to a new level in Melbourne with Leor Haimes & Elliot Koren from Sauls Sandwiches

Thu, 09 Feb 2023 12:00:00 +1100

Ep 229 Summer Series 8/10 -

Taking NY Deli Sandwiches to a new level in Melbourne with Leor Haimes & Elliot Koren from Sauls Sandwiches

Taking its inspiration from New York’s delis and diners, in mid-2020 our next guests Leor and Elliot opened their first Saul’s Sandwiches location in the south-eastern suburb, Carnegie, in Melbourne.

Since trying them for the first time in Bentleigh (their converted former cafe Time and Place) it has been one of our go-to Sandwich venues in what is fast becoming a growing segment in the Melbourne hospitality scene.

Fast forward less than two years later and they now have 3 locations with plans in place for many more, so it's great to have the two co-founders Leor and Elliot on this week's podcast.

In this podcast we discuss:

-How they both came into the industry and worked together.

-Why they focused on sandwiches.

-What they have learnt about each other working together as a team.

-How big they are wanting the brand will grow, and will you look to different formats.

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Please find our guest information here:

Website: https://www.sauls.com.au/

Instagram: https://www.sauls.com.au/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 228 Summer Series 7/10 - The most exciting new brewery in Adelaide with Oliver Brown from Bowden Brewery

Thu, 02 Feb 2023 12:00:00 +1100

Ep 228 Summer Series 7/10 -

The most exciting new brewery in Adelaide with Oliver Brown from Bowden Brewery

The team behind NOLA Adelaide (Alex, Joshua, Matthew, and our next guest Oliver Brown) have joined forces with fellow brewer and beer lover, Jake Phoenix to launch Bowden Brewing.

Like many brilliant ideas before it, Bowden Brewing was formed over a few beers. 6 years ago, a few mates were enjoying a few pints and thinking up how they might be able to break the mould and chase their dreams of brewing. Bowden Brewing’s taproom features 14 taps, every one of them playing host to products made by Bowden Brewing or in collaboration with other brands.

The Bowden Brewing kitchen is home to Masa, a restaurant headed by Ex - Restaurant Hubert and current Big Easy Group Executive Chef Harry Bourne. So it’s a pleasure to welcome back to the podcast Oliver Brown to chat about this great brewery.

In this episode, we discuss how the idea for Bowden Brewing came about, how OJ and the team have kept their team engaged and working across all their venues and the next stage for the brand to be an even bigger player in the South Australian hospitality scene.

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Please find our guest information here:

Website: https://bowdenbrewing.com/

Instagram: https://www.instagram.com/bowdenbrewing/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 227 Summer Series 6/10 - A health-conscious cafe that still delivers on that unique Melbourne feel with Georgia Mackie from Seedling Cafe.

Thu, 26 Jan 2023 12:00:00 +1100

Ep 227 Summer Series 6/10 -

A health-conscious cafe that still delivers on that unique Melbourne feel with Georgia Mackie from Seedling Cafe.

We are big fans of Seedling Cafe as they believe in similar principles as we do, that is to use whole foods to create delicious meals for everyone to enjoy. With everything from their classic acai bowl to their amazing bulletproof coffee, Seedling really is about healthy eating done right so today Ash Ellis sits down with Georgia Mackie the Director of Seedling Cafe based here in Melbourne.

In this podcast we discuss:

-What got Georgia into this venture to begin with.

-What was it about Seedling Cafe that drew her in as an employee first.

-How approaching this lifestyle benefited Georgia over the years.

-If she has seen the healthier eating scene develop over the last few years since taking over

Seedling.

-If there are any new food trends that she is excited about.

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Please find our guest information here:

Website: https://www.seedlingcafe.com.au/

Instagram: https://www.instagram.com/seedling_au/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 226 Summer Series 5/10 Pushing through the challenges to build an amazing workplace culture with Laura Attard and Lyndal Key from The Pickle and the Patty

Thu, 19 Jan 2023 12:00:00 +1100

Ep 226 Summer Series 5/10

Pushing through the challenges to build an amazing workplace culture with Laura Attard and Lyndal Key from The Pickle and the Patty

The Pickle & The Patty—formerly of The Ascot Lot, and The Market Hotel in South Melbourne, has made the impressive step into its new home across the road in Claredon Street.

They specialise in American-style burgers, hot dogs, fried chicken and sides, with one of the most extensive and thoughtful beverage programs in a casual restaurant in Melbourne. But not stopping there, they also used free-range grass-fed beef working with a local quality butcher for both their burgers and hot dogs, as well as making their own pickles on site.

In this podcast we discuss:

-What the biggest challenge/s are in getting the brand to this stage of opening successfully.

-With the toxic culture that both have unfortunately had to endure, why they both stayed

in the industry when so many would have left.

-What we need to do to have a positive work environment for the industry.

-What are they looking forward to moving forward with the brand.

Find out more about the Lightspeed x POH Series RAW here:

https://www.lightspeedhq.com.au/raw-hospitality-podcast-series/

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Please find our guest information here:

Website: https://thepickleandthepatty.com/

Instagram: https://www.instagram.com/thepickleandthepatty/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 225 Summer Series 4/10 - Taking on the neighborhood scene and staying bespoke with Tim Varney from Stella Coffee

Thu, 12 Jan 2023 12:00:00 +1100

Ep 225 Summer Series 4/10 -

Taking on the neighborhood scene and staying bespoke with Tim Varney from Stella Coffee

Stella is here to provide high-quality, delicious, and responsibly sourced coffee to anyone who wants to discover it. Stella is led by Tim Varney, who's been doing coffee for some time and in various capacities - as a coffee roaster, as the co-founder of the World AeroPress Championship, or as a co-founder of Melbourne's first co-roasting space Bureaux. With all that experience I know this is going to be a great conversation and excited to talk with Tim in this week’s podcast.

Here are just some of the things we discussed below:

-How Tim started out in the industry.

-The importance of his first major employer Tim Wendelboe and living in Oslo for 6 years.

-How he started to learn how to roast coffee in Oslo

-The move back to Melbourne and finding his feet again

-The start of Bureau Coffee

-How he made Stella Coffee a different offering

-What Tim enjoys about coffee the most

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Please find our guest information here:

Website: https://stella.coffee/

Instagram: https://www.instagram.com/stellacoffee_/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 224 Summer Series 3/10 - Taking on delivery and actually winning with Dave Ansett from Etto Pasta Bar

Thu, 05 Jan 2023 12:00:00 +1100

Ep 224 Summer Series 3/10 -

Taking on delivery and actually winning with Dave Ansett from Etto Pasta Bar

Dave Ansett, along with his partner Stephane Meyer founded Etto with one simple idea: you should be able to get an experience on par with the trattorias of Italy for the price of a burger.

“Melbourne’s got such a great Italian heritage, but Italian (food) here has turned into either you’re sitting at a restaurant with white table cloths, and a waiter, and you’re there for an hour and a half and you’re paying forty bucks for a bowl of pasta. Or you’re going in somewhere and it’s slop, and it’s fifteen bucks.

“We really saw this opportunity to do this model in the middle. Do really great food—really high-quality food—but without the restaurant overheads, in a fast-casual model.

“When we’re humming we can do a plate of pasta every 30 seconds, that’s sort of our volume that we can pump out.”

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Find out more about the Lightspeed x POH Series RAW here:

https://www.lightspeedhq.com.au/raw-hospitality-podcast-series/

Please find our guest information here:

Website: https://etto.com.au/

Instagram: https://www.instagram.com/ettopasta/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 223 Sumer Series 2/10 - Delivering great hospitality experiences over sports and fun with CEO of Signature Group James Sinclair

Thu, 29 Dec 2022 12:00:00 +1100

Ep 223 Sumer Series 2/10

Delivering great hospitality experiences over sports and fun with CEO of Signature Group James Sinclair

Signature Hospitality Group is home to some of the fastest-growing brands in Australia’s sporting and hospitality landscape, including The Sporting Globe Bar & Grill and TGI Fridays (Asia Pacific).

Welcoming over 3 million guests annually SHG is a fast-growing enterprise that employs over 1,250 staff across 34 locations in five different states, serving high-quality modern food & beverages.

As a keen entrepreneur, our next guest James Sinclair seized the opportunity to bring the beloved sports bar and grill to Australia with both a company-owned and franchise business model, so it’s great to talk with CEO and Principal of Signature Hospitality Group on this week's podcast.

In this podcast we talk about how he started the first venue for Sporting Globe, how the signature group team guided its way through Covid with having a very challenging market to keep venues trading, and the origin story of the founder of TGIF invented and shaping the first singles bar in the US and building out some of the first real cocktail programs designed for women.

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Please connect with Signature Groups brands below-

Sporting Globe Website: https://www.sportingglobe.com.au/

Sporting Globe Instagram: https://www.instagram.com/sportingglobe/

TGIF AU Instagram: https://www.instagram.com/tgifridaysau/

Please connect with us here at POH below-

POH Website: https://principleofhospitality.com/

POH Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 222 Summer Series 1/10 - Making the hard calls for your brand to survive and thrive with Tim Christensen from Alma Group

Thu, 22 Dec 2022 12:00:00 +1100

Ep 222 Summer Series 1/10

Making the hard calls for your brand to survive and thrive with Tim Christensen from Alma Group

Opening his 1st venue, Alma, in 2017, Tim Christensen wanted to bring the quintessential Mexican coastal restaurant to Sydney’s Northern Beaches, something he achieved with aplomb. Since then, he has expanded his business with a 2nd location, St Alma, opening in 2021 in Freshwater.

But that wasn’t always the plan:

“We actually signed a lease in Freshwater back in early 2016, with the landlord eventually turning around and explaining to us that Freshwater doesn't want a Mexican restaurant, refunding our deposit and ripping up our lease.”

A trip to the Oaxaca region of Mexico ignited the spark inside Tim’s head which eventually lead to the birth of Alma and later St Alma.

“I was really able to explore that cuisine, and it kind of encouraged me to do a lot of research into what traditional Mexican food really was. And what I found just blew my mind. I started going deeper and deeper into the cuisine, and I soon understood it was just as rich and diverse as anything we're trained in—any French or Italian, it just kept going.

“We saw a growing market in contemporary, casual, Mexican food, and a complete lack of competition and a hole in the market, especially on the Northern Beaches in Sydney.”

Find out more about our sponsor for the Summer Series OpenTable on the link below:

https://restaurant.opentable.com.au/

Find out more about the Lightspeed x POH Series RAW here:

https://www.lightspeedhq.com.au/raw-hospitality-podcast-series/

Please find our guest information here:

Website: https://www.almagroup.com.au/

Instagram: https://www.instagram.com/alma_avalon/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

OpenTable Australia

Ep 221 - Finding your table for any occasion with the Senior Director, Restaurant Sales & Services, in APAC for OpenTable, Drew Bowering

Thu, 15 Dec 2022 12:00:00 +1100

Ep 221 - Finding your table for any occasion with the Senior Director, Restaurant Sales & Services, in APAC for OpenTable, Drew Bowering

Thanks so much for tuning into the last episode of the year and as we reflect on the year just gone and look towards 2023, it always a great time to reflect on the things that are working well and maybe the things that need addressing. OpenTable are Australia's most visited dining reservation site, with over a million visitors each month - so it felt like the perfect time to speak to them about how they're seeing the industry and what their plans are for next year

We are excited to talk with Drew Bowering the Senior Director, Restaurant Sales & Services, in APAC for OpenTable as we discuss how to maximise your revenue in your venue.

Drew joined OpenTable in 2022 after spending 14 years with the Expedia Group where he occupied senior leadership roles focused on expanding the business in the UK, Asia Pacific, and the US. Drew’s broad hospitality experience and business acumen, combined with his human-first approach to leadership, has led to positive outcomes for the brand and industry partners alike. He’s a regular public speaker on the industry circuit, speaking to the power of technology helping hospitality partners navigate the digital revolution.

In this podcast we discuss:

-How Drew came to work with OpenTable, coming from a long career in the travel industry.

-What data is most important moving forward for venue sustainability.

-How do you best maximise revenue in a venue with booking systems?

-What is the brand looking forward to in 2023.

We can’t thank you enough for the support this year, it has been an evolving one for the hospitality industry for sure. We look forward to the Summer Series launching next week and coming back in March 2023 with new Live episodes.

Please find our guest information here:

Website: https://restaurant.opentable.com.au/

Instagram: https://www.instagram.com/opentableau/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 220 - Creating a legacy to be proud of in the bar industry with Emma Ramos and Darren Leaney from Home Grown

Thu, 08 Dec 2022 12:00:00 +1100

Ep 220 - Creating a legacy to be proud of in the bar industry with Emma Ramos and Darren Leaney from Home Grown

Batched Cocktails are starting to break through in the on-prem market in Australia. There are so many exciting and unique products that are coming through the market, so it was great to sit down with two of the leaders in the bar industry who both have amazing careers that so many can learn from.

We talk about Emma and Darren’s career in the industry and their fantastic work at one of the leaders in this space, Home Grown Drinks.

In this podcast we discuss:

-How they both started in the industry, and why they chose the bar industry over another sector.

-With so much conversation about automation in many parts of the industry, why the bar sector has been one of the last to embrace batched cocktails and other forms of automation.

-With the bar scene having late nights, challenging customers, and loud environments, their opinion on why someone wants to join the industry now.

-What legacy they are both trying to leave the industry.

Please find our guest information here:

Website: https://homegrowndrinks.com/

Instagram: https://www.instagram.com/homegrowndrinks/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Ep 219 - Rebuilding a pub to be magical again Rebecca Feingold from Goldy's Tavern

Thu, 01 Dec 2022 12:00:00 +1100

Ep 219 - Rebuilding a pub to be magical again Rebecca Feingold from Goldy's Tavern

Goldy’s is a pub where your new best friend sits waiting, this is the pub where long-lasting friendships are forged. This is Goldy’s! and it’s magical.

This week we talk with Rebecca Feingold about her amazing career in the hospitality industry, coming from a marketing and design background, almost starting a health-focused food van, opening a very successful cafe in South Melbourne and coming to a place now where she owns and runs the amazing Goldy’s Tavern which has just won the national pub of the year award. You will learn a lot and love this podcast with Rebecca this week.

In this podcast we discuss:

-What made Rebecca buy the pub.

-How much energy and excitement the team got from winning pub of the year.

-How do you feel about the industry moving forward, are you feeling hopeful?

-What the plans are for Goldy's future, and with so much success if there is an appetite for more venues.

Please find our guest information here:

Website: https://www.goldystavern.com.au/

Instagram: https://www.instagram.com/goldystavern/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 218 - Celebrating 20 years of StreetSmart & Dine Smart helping those in need with Geoff Hills & Cynthia MacCaddon

Thu, 24 Nov 2022 12:00:00 +1100

Ep 218 - Celebrating 20 years of StreetSmart & Dine Smart helping those in need with Geoff Hills & Cynthia MacCaddon

Unfortunately, on any given night across Australia, more than 116,000 people are homeless, and we know as a society that everyone should have a safe and secure place to call home.

Over the last 20 years, StreetSmart has supported programs and organisations that assist people in need to address this. Since 2003, they have raised over 10 million dollars and given donations to over 1000 groups assisting those fighting homelessness.

StreetSmart’s programs include DineSmart, CafeSmart, SmartMeals, SleepSafe and SmartCare, so I feel fortunate to sit down with CEO Geoff Hills and Partnerships Manager Cynthia Mac Caddon on this week's podcast.

In this podcast we discuss:

-With StreetSmart being quite unique in that it supports so many different local organisations, what the been the benefit of constructing it this way.

-How StreetSmart survived over Covid time with venues not open in the same way as normal.

-What the exciting plans are for DineSmart this December.

-What is the organisation looking to in the future and how venues get involved for both Dinesmart and CafeSmart.

Please find our guest information here:

Website: https://streetsmartaustralia.org/

Sign up for Dinesmart 2022: https://streetsmartaustralia.org/dinesmart-2022-sign-up/

Instagram: https://www.instagram.com/streetsmartaust/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Ep 217 - John Rivera from Kariton Sorbetes on Making Filipino Gelato that blows people away

Thu, 17 Nov 2022 11:45:00 +1100

Ep 217 - John Rivera from Kariton Sorbetes on Making Filipino Gelato that blows people away

This week Kay Lene Tan sits down with John Rivera, a Filipino-born Australian chef better known now for his very successful gelato business, Kariton Sorbetes. He’s been in the hospitality industry since he was 18 and has worked at some of Australia’s best restaurants such as Attica, Brae and Amaru.

He was also selected to represent the Pacific region at the San Pellegrino Young Chef competition in 2018. It is amazing to have John on the podcast in this week’s episode.

In this podcast we discuss:

-How the idea of Kariton come about.

-His favourite flavour that they have created so far.

-His advice to young chefs who dream of starting their own business.

-The juggle of being a parent and a business owner simultaneously.

- And Kay-Lene’s search for if pineapple belongs on pizza!

Please find our guest information here:

Website: https://www.karitonsorbetes.com/

Instagram: https://www.instagram.com/kariton.sorbetes/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 216 - Having an inclusion venue for young people to thrive with Rebeca Dee and Alana Mcleod from Burrito Bae

Thu, 10 Nov 2022 11:45:00 +1100

Ep 216 - Having an inclusion venue for young people to thrive with Rebeca Dee and Alana Mcleod from Burrito Bae

Burrito Bae serves some the freshest and most delicious burritos in Melbourne.

Their mission is to create safe and inclusive work environments that focus on meaningful and positive interactions and individual staff development. This approach within their workplace has proven to improve the overall work culture as well as improve the bottom line.

I feel like we are going to have so much for of a conversation today other than burritos, so I feel honoured to welcome to the show the co-founders of Burrtio Bae Bec and Alana on this week's podcast.

In this podcast we discuss:

-How Bec and Alana both started out in the hospitality industry.

-How the idea for Burrito Bae started, and why they decided to focus on Mexican cuisine.

-What the challenges are of having a food truck as well as brick and mortar restaurants and how have they have you overcome them.

-What plans the group has for the next 12 months.

Please find our guest information here:

Website: https://www.burritobae.com.au/

Instagram: https://www.instagram.com/burritobae.official/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 215 - Jets Langlands from La Marzocco as we discuss evolving a loved cafe brand with so much heritage

Thu, 03 Nov 2022 12:00:00 +1100

Ep 215 - Jets Langlands from La Marzocco as we discuss evolving a loved cafe brand with so much heritage

Founded in 1927 by Giuseppe and Bruno Bambi, La Marzocco had its beginnings in Florence, Italy. It is one of the most well-known coffee machine brands in the world and sets itself apart by being one of the most innovative, stylish and powerful machines..

Even today, highly specialized personnel supervise each stage in the production of every single machine, hand-crafted to order for each and every client.

So today I feel fortunate to sit down with the Group Marketing Manager La Marzocco Australia, Jets Langlands on this week’s podcast.

In this podcast we discuss:

-How she started out in the industry and get to love coffee.

-The definite love for the La Marzocco brand in the cafe industry.

-Her thoughts on automation in the industry, and what a barista look like in coming years.

-From a marketing standpoint, how she evolves a brand with so much heritage.

-How a brand that is so iconic like La Marzocco changing for the future.

Please find our guest information here:

Website: https://au.lamarzocco.com/

Instagram: https://www.instagram.com/lamarzoccoau/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Ep 214 - CEO of LaManna Patrick LaManna as we discuss the future for a loved family food brand

Thu, 27 Oct 2022 12:00:00 +1100

Ep 214 - CEO of LaManna Patrick LaManna as we discuss the future for a loved family food brand

LaManna is an Australian Family Owned and Operated business, based at Essendon Fields Airport in Melbourne

It sits at Hangar 89 in a 10,000 sqm food shopping emporium that is without a doubt, one of the best food retail experiences in Australia.

As we will learn today, Lamanna is a third-generation family business, with humble beginnings, that has been thoughtfully positioned into the leader in food retail. Today we will learn about the journey of LaManna, an upcoming recruitment weekend, and it’s plans for the future, so it’s a privilege to sit down with the CEO Patrick LaManna on this week’s podcast.

In this podcast we discuss:

-What is the history of LaManna Supermarket brand in Victoria is.

-How Patrick started out in the business and became the CEO.

-What the great things are about running a family business like LaManna.

-Why the business focuses so much on having hospitality as the cornerstone of the retail experience.

-The LaManna recruitment weekend on the 5th and 6th of November, and why it is important for the business.

-What plans the group has in the next 12-24 months and how are they are planning to change an already fantastic food retail experience.

Please find our guest information here:

Website: https://www.lamannas.com.au/

Instagram: https://www.instagram.com/lamannamelbourne/

Recruitment Booking Link: https://calendly.com/d/d2b-8t8-2qr

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

Ep 213 - When developing a worthy concept is the most important thing with owner and executive chef of of Shaffa Erez Nahum

Thu, 20 Oct 2022 12:00:00 +1100

Ep 213 - When developing a worthy concept is the most important thing with the owner and executive chef of Shaffa Erez Nahum

Entrepreneurial from a young age and with a degree in Business Management, our next guest Erez Nahumm opened three venues in Tel Aviv before his 30th birthday and worked in renowned Israeli bakeries, bars and restaurants where he honed his skills across all facets of the hospitality industry in both front of house and in the kitchen.

After relocating to Australia in 2015, he worked in a selection of Sydney dining and drinking

Hotspots, and after being granted permanent residency in 2019, he embarked on the search for a venue of his own.

In April 2021, while Sydney was finally emerging from its first Covid lockdown and before it

entered its second, Erez opened Shaffa in a unique Surry Hills location tucked between a

150-year-old church and an old inn. So I feel very fortunate to chat with the executive chef and owner of Shaffa, Erez Nahum on the podcast this week.

In this podcast we discuss:

-What drove Erez to reside in Sydney and where did the idea for Shaffa come from.

-We talked in the intro about the ‘Tel Aviv’ experience, if we were to close our eyes, how that look like.

-How long it took to focus on your concept to feel comfortable that it would launch strongly

-The menu is incredible and you have a lot of set menus as well with a focus on a bottomless brunch concept, from speaking with you beforehand I know this isn’t the norm from back home for you, how did you change your mindset on this concept.

-The importance of great team culture and how they develop this.

-What Erez is looking forward to for the future and sharing any new developments they are working on.

Please find our guest information here:

Website: https://shaffa.com.au/

Instagram: https://www.instagram.com/shaffasydney/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 212 - Staying independent but dominating the new beverage market with the CEO of NORT Beer Jaz Wearin

Thu, 13 Oct 2022 12:00:00 +1100

Ep 212 - Staying independent but dominating the new beverage market with the CEO of NORT Beer Jaz Wearin

NORT non-alcoholic beer continues to quench Aussie beer lovers’ thirst as industry-wide sales of non-alcoholic beer grow exponentially.

Locally brewed, female-founded, Proudly Australian-owned and brewed, NORT is the only female-founded non-alcoholic beer in Australia. It is 100% plant-based, and the lowest calorie Australian-made non-alcoholic beer in the country.

NORT leads the non-alcoholic beer category, and the growth continues to be driven by a renewed preference for the sober curious lifestyle, So I feel very fortunate to chat to the CEO of NORT Jaz Wearin on the podcast today, hi Jaz how are you?

In this podcast we discuss:

-Where did the idea for NORT come from and the evolution of the sober curious movement.

-If it was hard to trust that a non-alcoholic beer would push through.

-With the product and it is the range in Woolworths, Dan Murphys and many other locations, what steps they took to get NORT on their shelves.

-How was it a different process than producing their alcohol beer range.

-With MO Brewing being a fiercely independent beer brand, Jaz’s feelings about the number of large-scale buyouts that are happening in the beverage industry.

-With Low-alc or no-alc drinks now very much a normal part of the market rather than just a trend, how big does Jaz believe the industry will get.

-What NORT are looking forward to for the future and sharing any new developments.

Please find our guest information here:

Website: https://nort.beer/

Instagram: https://www.instagram.com/nortbeer/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Mentioned in this episode:

42 Days Free Discovery Session

42 Days

42 Days Free Discovery Session

42 Days

Ep 211 - Spring Break (Ep 2 of 2) - Why Starward ditch the airs and graces and focus on flavour instead with Patty Karakostas with Starward Whisky

Thu, 06 Oct 2022 12:00:00 +1100

Ep 211 - Spring Break (Ep 2 of 2) - Why Starward ditch the airs and graces and focus on flavour instead with Patty Karakostas with Starward Whisky

Starward is Whisky for a curious, food-obsessed generation. They are made in Melbourne and they ditch the airs and graces and focus on flavour instead.

Starward make their own whisky here in Melbourne, it is matured in red wine barrels and they source all their ingredients within a days’ drive from the distillery which allows them to focus on being local and close to the source of production.

They deliver on an amazing experience for their customers who come to their purpose-built bar in Port Melbourne which is where we are recording the podcast with the head of hospitality and experience, Patty Karakostas in this week's podcast.

-How Patty started out in the industry.

-How Starward started and what are some of the unique things about the brands that sets it apart.

-Patty’s connection to third-wave coffee and the comparison to Starward Whisky.

-How the Starward customer experience is defined and what could other brands take away from what they are doing.

-What exciting news is happening with the brand next.

Please connect with Starward below:

Instagram: https://www.instagram.com/starwardwhisky/

Website: https://starward.com.au/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 210 - Spring Break (Ep 1 of 2) - Talking drivers of success and work/life balance with one of Melbourne’s best restauranteurs Rene Spence from Uncle Restaurant and Pollen

Thu, 29 Sep 2022 12:00:00 +1100

Ep 210 - Spring Break (Ep 1 of 2) - Talking drivers of success and work/life balance with one of Melbourne’s best restauranteurs Rene Spence from Uncle Restaurant and Pollen

Over the years our newest host Leon Kennedy has been able to call this week's guest a peer, a co-worker and most important of all, he's been able to call him a friend.

He is an icon within our industry… the co-founder and driving force behind Uncle, the owner of the recently launched Pollen in Kyneton… we are sitting here with the one and only….. Rene Spence on this week's podcast.

In this podcast we discuss:

-What is Rene's ethos for service and hospitality.

-Recalling any defining moments that helped define that ethos.

-Taking a brand that is in the 2% of the competition, what are some of the factors that contributed to this success, in a market where so many others have failed?

-What is generally some of the trade-offs that attach themselves to success, and what they have been for him.

-If he believes that work/life balance is achievable at this level of hospitality entrepreneurship.

-His number one tip for people opening a hospitality venue.

-How does he describe the industry at the moment, what he is apprehensive about, and what he is excited about.

Please connect with Uncle and Pollen here:

Website:

http://www.unclerestaurants.com.au/

Instagram:

https://www.instagram.com/unclerestaurants/

https://www.instagram.com/pollen_kyneton/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 209 - When starting a nightclub gives your the strength to start a restaurant group with Thai Ho from Hochi Mamma and Straight Outta Saigon

Thu, 22 Sep 2022 12:00:00 +1100

Ep 209 - When starting a nightclub gives your the strength to start a restaurant group with Thai Ho from Hochi Mama and Straight Outta Saigon

Melbourne Dining Group owns the very successful Hochi Mama and Straight Outta Saigon brands, serving some of the best Asian fusion food in Melbourne all backed by Hip-Hop beats.

Their director and owner Thai Ho has a rich history of bringing some of the best urban musical acts to Australia as well as being a former nightclub owner.

With a passion for the hospitality and entertainment industry, fostering entrepreneurship, and always knowing how to promote a great hospitality experience, I feel fortunate to sit down with Thai Ho on this week’s podcast.

In this podcast we discuss:

-How he started out in the hospitality and entertainment industry.

-Running events and getting a big break at 17 years old.

-How the business idea for Hochi Mama and Straight Outta Saigon came about.

-The importance of mentoring at the start of your journey.

-Developing a memorable experience consistently.

-Implementing reward and recognition into the business.

-Thai’s role with Project Gen Z and mentoring young people in entrepreneurship.

-The power of belief in yourself.

-The advice for running multi-format businesses

-The exciting projects that the team is working on in 2022/23.

Please find our guest information here:

Website: https://hochimama.melbourne/

Instagram: https://www.instagram.com/hochi_mama/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Ep 208 - Using quality training to develop outstanding talent with CEO of the Kick On Group Duncan Thomson

Thu, 15 Sep 2022 12:00:00 +1100

Ep 208 - Using quality training to develop outstanding talent with CEO of the Kick On Group Duncan Thomson

The portfolio of venues Kick On group spreads far and wide from the Melbourne CBD, inner city, Regional Victoria, Regional NSW, Sydney, Brisbane and the Gold Coast.

In this podcast we discuss:

-How Duncan started out in the industry.

-The importance of diversity amongst the group.

-How the leadership team has developed the values of the brand to be ingrained into the greater team.

-How values are part of the decision-making process with acquiring new sites.

-With a diverse portfolio, how Duncan splits up his time between the needs of the business as the CEO.

-How Duncan looks at technology stacks and how they can assist the business's growth.

-How the ‘Kick-on academy’ works to support their team.

-What the group is excited about moving forward.

Please find our guest information here:

Website: https://kickongroup.com/

Linkedin: https://www.linkedin.com/company/kickon-group/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Ep 207 - The true meaning of sustainability in bars with one of the best in the industry with Ryan Chetiyawardana Aka Mr Lyan for the World Class Cocktail Festival

Thu, 08 Sep 2022 12:00:00 +1100

Ep 207 - The true meaning of sustainability in bars with one of the best in the industry with Ryan Chetiyawardana Aka Mr Lyan for the World Class Cocktail Festival

Cocktail bartender Ryan Chetiyawardana goes by Mr Lyan, which is arguably easier to say. He opened his first bar, White Lyan, in London in 2013 as the first cocktail bar in the world to use no perishables; no fruit and even no ice. It’s an exploration of sustainability, with much lower waste and the use of pre-made cocktails and innovative ingredients was a ground-breaking venue.

Ryan currently operates Lyaness-London, Super Lyan-Amsterdam, Silver Lyan-Washington DC, Seed Library, Mr Lyan Studio, as well as being a Masterclass instructor.

He is also going to be in Australia for the Highly anticipated World Class Cocktail Festival returns 9-18 September in Sydney with colourful cocktail experiences and never-seen-before collaborations.

The World Class Cocktail Festival will simultaneously host over 50 of the world’s best bartenders, including a collaboration between Ryan and Peter Gilmore at Quay.

With all that said, it’s a pleasure to have Ryan as a guest this week.

In this podcast we discuss:

-How he started out in the bar industry.

-What it takes to be an awarded bartender.

-Why Ryan cares about sustainability so deeply.

-How he trains his team to care about sustainability.

-How biology has helped him in the industry and in product development.

-How he treats the bar like a kitchen and blurs the boundaries between them.

-During the World Class Cocktail Festival, Johnnie Walker Blue Supper Club is popping up at Quay for 3 days only (14-16th) and is collaborating with Peter Gilmore from Quay, what can people expect.

Please find our guest information here:

Website: https://www.mrlyan.com/

Instagram: https://www.instagram.com/mrlyan/

World Class Cocktail Festival Website: https://www.worldclasscocktailfestival.com/en-au/events/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Ep 206 - Nourishing the community with locally sourced produce with Emmy Feingold from The Sweet Potato Kitchen

Thu, 01 Sep 2022 12:00:00 +1100

Ep 206 - Nourishing the community with locally sourced produce with Emmy Feingold from The Sweet Potato Kitchen

Organic. Seasonal. Local.

These three words weird clearly define the priorities that this week’s guest places on who and how she cooks her nourishing food.

Working out of the Worksmith development kitchen in Collingwood, Victoria, founder of The Sweet Potato Kitchen Emmy Feingold focuses on low-tox, high-quality organic produce that's treated with respect and cooked in a way that's easy to digest while still retaining all the beautiful flavours that nature intended.

She loves to cook the same food for herself, her loved ones and the people in my community and it is a pleasure to have her as a guest on this week’s podcast, hosted by Ash Ellis.

In this podcast they discuss:

-How she started in the industry

-The joy of cooking for others and how that has come from her heritage

-Emmy’s journey as a vegetarian

-How she has battled with her gut issues and made it a passion for her work

-Her clientele for the brand

-Plans for the future of Sweet Potato Kitchen

Please find our guest information here:

Website: https://cookaborough.com/customer/cookprofile/99/menu/5201?referrer=direct

Instagram: https://www.instagram.com/thesweetpotatokitchen/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Ep 205 - A payments platform for hospitality with the co-founder and CEO of Payo Taf Chiwanza.

Thu, 25 Aug 2022 12:00:00 +1100

Ep 205 - A payments platform for hospitality with the co-founder and CEO of Payo Taf Chiwanza.

Payo is a payments platform for hospitality. Payo allows for contactless payment through a QR code with the ability to split the bill between mates. It also has a buy-now-pay-later functionality as well which has been very popular in the retail sector in recent years.

Today we sit down with the co-founder and CEO of Payo Taf Chiwanza to chat about how he came to developing the tech brand and their plans for the future.

In this podcast we discuss:

-How did you start out in the hospitality tech industry.

-The learnings from starting a new brand as the founder.

-The importance of feedback in the model of building a business.

-What the benefits are of a tech product like Payo.

-Breaking through BNPL in the hospitality sector.

-How have they been able to get quality talent in such a tight market.

-What the brand focusing on for the rest of 2022, and the new updates in the pipeline.

Please find our guest information here:

Website: https://www.payo.com.au/

Instagram: https://www.instagram.com/payo_australia/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry. Running for 36 years, the event has welcomed hundreds of food industry professionals from Australasia and beyond, through our show doors. 5-8 SEP 2022, MELBOURNE CONVENTION & EXHIBITION CENTRE

Ep 204 - Special Bonus Episode - Overview of Fine Food Australia Melbourne - September 5th to 8th

Sun, 21 Aug 2022 12:00:00 +1100

Ep 204 - Special Bonus Episode - Overview of Fine Food Australia Melbourne - September 5th to 8th

Fine Food Australia is the leading trade event for the food industry.

Running for 38 years, the event has welcomed hundreds of food industry professionals from Australasia and beyond, through our show doors.

Today we sit down with Program and Event Organiser Andrew Lawson, to understand what people can expect from an event that is much loved and excited to be back in-person after 3 years away.

Please find our guest information here:

Fine Food Australia Website: https://finefoodaustralia.com.au/

Fine Food Australia Instagram: https://www.instagram.com/finefoodexpo/

Other event providers discussed in this podcast:

Food service association Australia Website: http://fsaa.org.au/

Restaurant and Caterers Association Website: https://www.rca.asn.au/

NAFES Website :https://www.nafes.com.au/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Ep 203 - Stripping back to the bare essentials of what makes a great hospitality brand and experience with the CEO of Industry Beans, Trevor Simmons

Thu, 18 Aug 2022 12:00:00 +1100

Ep 203 - Stripping back to the bare essentials of what makes a great hospitality brand and experience with the CEO of Industry Beans, Trevor Simmons

Established by brothers Trevor and Steven Simmons in 2010, Industry Beans is a transparent operation of sourcing, roasting and brewing specialty coffee.

In 2013 they opened Industry Beans Fitzroy which was an open-plan coffee roastery and cafe and somewhere I visited on a regular basis to get an amazing cup of coffee.

9 years later and they now have 7 venues across Melbourne, Sydney and Brisbane as well as a strong wholesale and e-commerce network, so I feel fortunate to talk with the CEO of the business Trevor Simmons in this week's podcast.

In this podcast we discuss:

-How Trevor started in the hospitality and coffee industry.

-Where the idea for the first venue came about.

-Working in a family business out the gate.

-If being in different states means that it assists the brand overall.

-How IB has developed the E-Com and retail verticals of the business.

-The power of the coffee subscription model and how that was built.

-How the ‘Fitzroy Iced’ product was developed as their iced coffee brand for retail.

-The exciting moves for the brand in the next 12 months.

Please find our guest information here:

Website: https://industrybeans.com/

Instagram: https://www.instagram.com/industrybeans/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Ep 202 - We revisit the amazing work that Good-Edi has been doing post their launch in 2021

Sun, 14 Aug 2022 12:00:00 +1100

Ep 202 - We revisit the amazing work that Good-Edi has been doing post their launch in 2021

In this special episode, we revisit the brand Good-Edi with founders Aniyo and Catherine to discuss their success since we first talked with them in March 2021.

In this podcast we discuss:

-How the brand has gone since the last time we spoke in March 2021, including setting up the pilot plant and starting to sell products to the Australian market.

-Expanding the product range to events for corporates and also developing a dessert cup

-How the investment in the business went from the pre-launch forecast.

-The role of automation in the business and how that helped in the implementation of Good-Edi.

-How to pick the right people to listen to as you scale your business.

-If the product has changed much based on customer feedback in the beginning.

-The next stage for the business and the investment plans.

Please find our guest information here:

Website: https://good-edi.com/

Instagram: https://www.instagram.com/good_edi/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Ep 201 - Trusting your skills and taking big opportunities as they come with Mei Lin from Day Bird LA and Top Chef

Thu, 11 Aug 2022 12:00:00 +1100

Ep 201 - Trusting your skills and taking big opportunities as they come with Mei Lin from Day Bird LA and Top Chef

This week’s guest is something that a lot of people both inside and outside of the industry will know.

She has worked with acclaimed chefs such as Wolfgang Puck and Michael Symon, and following her win on Top Chef Season 12, she was also a personal chef for Oprah Winfrey. This week’s POH host Kay-Lene Tan was also lucky enough to work with her when she visited Melbourne in 2019 on a pop-up with Victor Liong at Lee Ho Fook. This week’s guest is Mei Lin from Day Bird LA and Top Chef USA.

In this podcast we discuss:

-How Mei Lin’s journey started.

-What inspires her food.

-What made her want to join Top Chef.

-From being on Top Chef and now, Iron Chef America as well, what she has learnt from being in so many cooking competitions.

-Why she decided to concentrate on fried chicken for Day Bird LA

-Her hobbies aside from cooking.

-The advice to anyone who wants to join the hospitality industry.

Please find our guest information here:

Website: http://www.meihlin.com/

Instagram: https://www.instagram.com/meilin21/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Ep 200 - From starting the best catering experience to one of the best hospitality groups in Victoria with Legacy Hospitality Group CEO Ben Avramides

Thu, 04 Aug 2022 12:00:00 +1100

Ep 200 - From starting the best catering experience to one of the best hospitality groups in Victoria with Legacy Hospitality Group CEO Ben Avramides

With the intention of providing end-to-end catering this week’s guest Ben Avramides co-founded the Tommy Collins Group in 2007. From working at Ottolenghi in London to founding key pillars of Melbourne’s cafe culture, The Little Ox and Hawk & Hunter, Ben has been instrumental in building great venues in Victoria. Legacy Hospitality Group currently incorporates The Tommy Collins Group, Bon Vivant Group, The Hamptons Bakery, House of Lulu White, Rumour Has it, The Cricketers, The Firehouse, The Villager, High Road Cantina as well as Miss Ladybird Cakes. Ben has brought his passion for sustainably sourced fresh produce to the industry and continues to look for the next innovative approach to food experiences - striving to bridge the gap between restaurant quality and catering. So I feel very fortunate to sit down with Ben the managing director of Legacy Hospitality Group in this week’s podcast.

In this podcast we discuss:

-How Ben started out in the hospitality industry and what made him passionate when he started.

-His sliding doors moment whilst working in London.

-Growing the first Tommy Collins catering business.

-Opening the first venue in Little Ox in Brighton and second in Hawk & Hunter and the lessons learned.

-With the group of venues being quite diverse and as the CEO, how Ben splits his time between the needs of the business.

-How they are continuing to scale the brand and look for efficiencies at the same time, especially with the staffing crisis currently.

-What the group is excited about moving forward.

Please find our guest information here:

Website: https://www.legacyhg.com.au/

Email: hello@legacyhg.com.au

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Ep 199 - Lotus Barangaroo -Allowing customers to step out of their comfort zone and try something new with Head Sommelier of Lotus Dining Karen Dollimore

Thu, 28 Jul 2022 12:00:00 +1100

Ep 199 - Lotus Barangaroo -Allowing customers to step out of their comfort zone and try something new with Head Sommelier of Lotus Dining Karen Dollimore

Today’s Guest Karen Dollimore has carved out an impressive career working in hospitality where she developed an unwavering passion for wine. She has been the Head Sommelier at Lotus Barangaroo for the past 6 years and prior to Lotus, Karen honed her skills in wine and hospitality while working at some of Sydney’s most iconic restaurants such as Catalina Rose Bay and Otto Woolloomooloo.

Karen’s wine philosophy is to encourage people to try something new and different to enhance a guest's dining experience. So I feel very fortunate to have Karen on the podcast this week.

-How Karen fell into the hospitality industry by helping a close friend with her restaurant opening.

-What moment changed Karen’s decision to come into the industry.

-What gave Karen her love of wine after crafting her skills at some of Sydney’s most popular venues.

-How to not make wine more accessible to a guest.

-The tips to build a great wine list for a venue and how often to refresh the list.

-The challenges with obtaining wine from overseas supply chains currently.

-How once being a venue manager as well as a head sommelier has allowed Karen to see holistically both sides of the business.

-What we can do better in the industry to support women in the industry.

-What are you looking forward to for the rest of 2022, and are you feeling positive about the industry moving forward.

Please find our guest information here:

Website: https://www.lotusdininggroup.com/

Instagram: https://www.instagram.com/lotusdininggroup/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Ep 198 - The importance of celebrating the joy that hospitality leaders deliver with Rebecca Lines from Tequila Daisy

Thu, 21 Jul 2022 12:00:00 +1100

Ep 198 - The importance of celebrating the joy that hospitality leaders deliver with

Rebecca Lines from Tequila Daisy

Rebecca Lines is the co-owner of Barangaroo’s Tequila Daisy and boasts an impressive resume when it comes to hospitality and wine. Rebecca is also an award-winning Sommelier who has trained through The Wine and Spirit Education Trust (WSET). Rebecca and her husband Hamish Ingham were behind the award-winning Bar H in Surry Hills and then moved harbourside to Barangaroo to open and manage Banskii Vermouth Bar, which has since been reborn as a fun, fresh new Mexican concept Tequila Daisy.

So I feel fortunate to be able to talk with Rebecca on the podcast this week.

In this podcast we discuss:

-How Rebecca started out in the hospitality industry in NZ.

-Starting a new venue with a new baby at the same time.

-The balance of consultancy with the Four Seasons and having a venue as well.

-How Rebecca and Hamish her husband, came up with the idea of Tequila Daisy.

-What Rebecca found the toughest things about becoming a Sommelier and what advice she would give to others.

-How Rebecca developed the beverage program at the start of the venue.

-How the venue is handling the staffing crisis at the moment, and if they have discovered any new efficiencies.

-The joy of serving customers and how we should celebrate those in hospitality more.

Please find our guest information here:

Website: https://www.tequiladaisy.com.au/

Instagram: https://www.instagram.com/tequiladaisy_sydney

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Ep 197 - Replay - How sound and coffee balance together in this legendary Japanese cafe With Reiji Honour from Hibiki - Now called Haiku

Thu, 14 Jul 2022 12:00:00 +1100

Ep 197 - Replay- How sound and coffee balance together in this legendary Japanese cafe With Reiji Honour from Hibiki - Now called Haiku

Hibiki is one of the most inspiring Japanese-influenced cafes in Melbourne. A large part of the menu at the Japanese-style brunch spot is based on owner and next guests Reiji's mum’s cooking.

Hibiki, which is Japanese for "sound" or "echo", comes through in every element of the venue and even the website with awesome music sitting front and centre in the brand experience.

It’s for those reasons that I feel very lucky to speak with Reiji Honour in this week’s podcast.

In this podcast we discuss:

-How Reiji started out in the industry.

-Doing his own fitout at Hibiki.

-The importance of staff culture.

-Hibiki’s focus on atmosphere and sound including their art concept.

-Operationally dealing with the ‘PR effect’.

-Delivery goes from being the ‘devil’ to the ‘saviour’ of the business.

-Giving Japanese curry to those in need.

-Adding Hibiki Future as a concept retail store.

-How Hibiki can go beyond Food & Beverage.

-Evolving the BOH experience for a better chef culture.

-Next moves for the Hibiki brand.

Please find our guest information here:

Website: Website for Hibiki - Now Haiku

Instagram: Instagram for Hibiki - Now Haiku

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Split the bill, pay the bill - their way Allow guests to quickly split the bill by a percentage, item or custom amount and make payments their way including credit card, Apple Pay, Google Pay, Afterpay and use partial cash payments and vouchers. Simple!

Mr Yum - Split & Pay

Fine Food Australia

Ep 196 - Replay - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca

Thu, 07 Jul 2022 12:00:00 +1100

Ep 196 - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca

Piera Pasta Fresca is a pasta business supplying Fresh Pasta to restaurants and individuals all around Melbourne. Their founder Piera aims to share her Bolognese roots with the Australian community, through her love for Pasta

Having arrived in Australia with her husband in 2010 on Valentines Day she realised that her love for making pasta was undeniable. She is now one of the most well-known pasta makers in Melbourne and her dream of starting her own pasta business finally came true last year.

Welcome to the program, Piera Pagnoni and Federica Tassini the sales and operations manager on this week's podcast.

In this podcast we talk about how the business started in February 2020 and has only gone to another level, how to produce the best pasta using the simplest methods, Piera's thoughts on apprenticeships in hospitality, and how they have built a secret pasta club supplying some of Victoria's best venues.

Please find our guest information here:

Website: https://pierapastafresca.com.au/

Instagram: https://www.instagram.com/pierapastafresca/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Ep 195 - Creating a 6-venue group based on music, theatre and happiness in country victoria with Andy Pobjoy from Piano Bar

Thu, 30 Jun 2022 12:00:00 +1100

Ep 195 - Creating a 6-venue group based on music, theatre and happiness in country victoria with Andy Pobjoy from Piano Bar

This week’s guest Andy Pobjoy is a singer, multi-instrumentalist, cruise ship entertainer, live streamer, father of two, and founder of Piano Bar.

Performing in church from age ten, weddings at age fourteen, and nightclubs from age sixteen, Andy has said “yes” to every gig imaginable, performing at conferences, events, resorts, and luxury cruise liners in six continents.

In 2015, against all “good advice”, Andy took the plunge into small business, opening the original fifty-seat Piano Bar in Geelong. The concept was an overnight hit, and since then, Piano Bar Group has grown exponentially, with six venues across regional Victoria and Melbourne, I feel very excited to have Andy on this week’s podcast.

In this podcast we discuss:

-How Andy got you excited about performing early on.

-Why Andy made you make the leap into being a venue owner.

-What Piano Bar did to survive COVID times and keep the revenue flowing.

-What changes have been made to the business since the first Piano Bar started, and how that has elevated the brand to another level and allowed them to scale to multiple venues.

-How he is feeling about the entertainment industry moving forward coming out of covid, and what exciting projects does the group have on the horizon.

Please find our guest information here:

Website: https://www.pianobar.com.au/

Instagram: https://www.instagram.com/pianobargeelong/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Ep 194 - From pop-up store to Australia-wide delivery doughnut empire with Phillip Kouch from Goldelucks

Thu, 23 Jun 2022 12:00:00 +1100

Ep 194 - From pop-up store to Australia-wide delivery doughnut empire with Phillip Kouch from Goldelucks

At only 28-years-old our next guest Phillip Kuoch, founder and CEO of Goldelucks, has built one of Australia’s most fun and successful bakery businesses, pioneering the future of the baked goods and gift industries.

He is a keen and passionate entrepreneur, harbouring innovative and forward-thinking marketing strategies for business growth. Proud to be an Asian-Australian, Phillip hopes to inspire younger Asian kids

of immigrant/refugee backgrounds to know their worth and follow their intuitions in business.

The COVID-19 pandemic saw Goldelucks pivot from bricks and mortar to an online dessert delivery business. While maintaining its storefronts in Melbourne, Goldelucks has now expanded around Australia with next-day delivery available across the country.

So I know we are going to learn so much from our guest this week, Phillip Kuoch.

In this podcast we discuss:

-How the business started out and what was the initial driver for it was.

-How he leveraged social media to grow the business.

-How he handled the demand that was coming from social media.

-The success from their first donut festival against his mum’s advice.

-The story of the $20 gold donut.

-How Phillip comes up with new ideas for the range.

-The importance of customer reviews in shaping the identity of the brand.

-The advice Phillip would you give to people who are running family businesses

-How he has been able to scale the delivery side of the business nationally and not just locally.

-Exciting projects that he is working on in 2022.

Please find our guest information here:

Website: https://www.goldelucks.com.au/

Instagram: https://www.instagram.com/goldelucks_au/

TikTok: https://www.tiktok.com/@goldelucks

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Ep 193 - A health-conscious cafe that still delivers on that unique Melbourne feel with Georgia Mackie from Seedling Cafe

Thu, 16 Jun 2022 12:00:00 +1100

Ep 193 - A health-conscious cafe that still delivers on that unique Melbourne feel with Georgia Mackie from Seedling Cafe

We are big fans of Seedling Cafe as they believe in similar principles as we do, that is to use whole foods to create delicious meals for everyone to enjoy. With everything from their classic acai bowl to their amazing bulletproof coffee, Seedling really are about healthy eating done right so today we feel very lucky to sit down with Georgia Mackie the Director of Seedling Cafe based here in Melbourne.

Ash Ellis hosts this first podcast with us here at POH for this episode!

In this podcast we discuss:

-What got Georgia into this venture to begin with.

-What was it about Seedling Cafe that drew her in as an employee first.

-How approaching this lifestyle benefited Georgia over the years.

-If she has seen the healthier eating scene develop over the last few years since taking over Seedling.

-If there are any new food trends that she is excited about.

-What’s next for Seedling Cafe as a brand.

Please connect with Seedling Cafe here:

Website: https://www.seedlingcafe.com.au/

Instagram: https://www.instagram.com/seedling_au/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Principle Design and Open Pantry Consulting

And if you don’t know us at POH, Sash has a design studio called Principle Design and is one of the best design agencies in Australia, so if you are looking for Strategy, Branding, Digital Design, Wayfinding & Graphic Design then find them Shaun has Open Pantry Consulting for anything to do with recruitment, training and systems and processes to make your hospitality business run smoothly.

Ep 192 - How joy, passion and humour have developed Melbourne's most iconic modern Indian and Asian restaurants with Adam D’Sylva from Tonka, Coda and Boca Gelato

Thu, 09 Jun 2022 12:00:00 +1100

Ep 192 - How joy, passion and humour have developed Melbourne's most iconic modern Indian and Asian restaurants with Adam D’Sylva from Tonka, Coda and Boca Gelato

He really needs no introduction. His name is synonymous with amazing venues in Melbourne such as Coda, Tonka, Boca and W Hotel’s Lollo and Culprit Cafe. He’s won The Age Young Chef of the Year award in 2008 and is a regular guest on Masterchef Australia.

He is also our next host Kay-Lene Tan’s boss, welcome Adam D’Sylva to this week’s POH Podcast.

In this podcast we discuss:

-How his journey started in hospitality.

-What inspires him about food.

-He shares his progression from becoming a chef to a business owner.

-How he feels the pandemic has changed the hospitality industry.

-What else he likes to do when he is not cooking.

-What his advice is to anyone who wants to join the hospitality industry.

Please connect with Adam D'Sylva's brands here:

Website-Tonka: https://www.tonkarestaurant.com.au/

Website-Coda: https://codarestaurant.com.au/

Website-Boca Gelato: https://www.bocagelato.com.au/

Instagram-Tonka: https://www.instagram.com/tonkarestaurant/

Instagram-Coda: https://www.instagram.com/codamelbourne/

Instagram-Boca Gelato: https://www.instagram.com/boca_gelato/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Principle Design and Open Pantry Consulting

Mr Yum - Split & Pay

Ep 191 - Talking drivers of success and work/life balance with one of Melbourne’s best restauranteurs Rene Spence from Uncle Restaurant and Pollen

Thu, 02 Jun 2022 12:00:00 +1100

Ep 191 - Talking drivers of success and work/life balance with one of Melbourne’s best restauranteurs Rene Spence from Uncle Restaurant and Pollen

Over the years our newest host Leon Kennedy has been able to call this week's guest a peer, a co-worker and most important of all, he's been able to call him a friend.

In this podcast we discuss:

-What is Rene's ethos for service and hospitality.

-Recalling any defining moments that helped define that ethos.

-Taking a brand that is in the 2% of the competition, what are some of the factors that contributed to this success, in a market where so many others have failed?

-What is generally some of the trade-offs that attach themselves to success, and what they have been for him.

-If he believes that work/life balance is achievable at this level of hospitality entrepreneurship.

-His number one tip for people opening a hospitality venue.

-How does he describe the industry at the moment, what he is apprehensive about, and what he is excited about.

Please connect with Uncle and Pollen here:

Website:

http://www.unclerestaurants.com.au/

Instagram:

https://www.instagram.com/unclerestaurants/

https://www.instagram.com/pollen_kyneton/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Principle Design and Open Pantry Consulting

Mr Yum - Split & Pay

Ep 190 - The importance of storytelling in the design of your hospitality venue with Eid Goh the Director of Architects EAT

Thu, 26 May 2022 12:00:00 +1100

Ep 190 - The importance of storytelling in the design of your hospitality venue with Eid Goh the Director of Architects EAT

ARCHITECTS EAT believes in finding new solutions to the every day, and is run by a talented team of passionate, considerate and detail-oriented architects and interior designers.

They believe that great design is for the long haul, not just a fad, and aim to tirelessly find new and creative ways to push design boundaries. So I feel very fortunate to speak with the Director of Architects EAT, Eid Goh in this week's podcast.

In this podcast we discuss:

-How Eid started out in the industry.

-How Eid got interested in design in the first place.

-What does the term 'good design’ means for him.

-The communication between a designer and client in the process.

-The importance of storytelling in a space.

-How pop-ups are treated as an experiment in design.

-How can venues re-use items from an old fitout when they open a new venue, rather than just starting from scratch.

-The blend of technology and great design in spaces.

Please connect with Architects EAT here:

Website: https://eatas.com.au/

Instagram: https://www.instagram.com/architectseat/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Ep 189 - One of the founding fathers of Melbourne's burger scene Dani Zeini from Royal Stacks

Thu, 19 May 2022 12:00:00 +1100

Ep 189 - One of the founding fathers of Melbourne's burger scene Dani Zeini from Royal Stacks

On one trip to the US many years ago, our next guest Dani Zaini visited more than 30 burger venues on his 34-day stay, and the idea for Royal Stacks began.

Fast forward to 2016 and Dani opened his first Royal Stacks venue in Collins Street, right in the centre of the Melbourne CBD and office sector.

Since then, the Stacks kingdom has grown into a family of unique stores, with 3 new stores opening in the last 6 months, each bringing their own version of Royal Stacks magic so I feel very lucky to be talking with Dani today on this week’s episode.

In this podcast we discuss:

-How Dani started his hospitality career.

-How did the idea for Royal stacks come about?

-Why he started his first restaurant in the outer suburbs instead of the inner city.

-How he developed his confidence in building great venues.

-How they came up with the name and branding for Royal Stacks.

-How was it opening Collins St Royal for the first time.

-How did you get so much excitement at the first venue.

-How he kept the venue's individual as he grew the number of sites.

-How he handles so many different formats of the brand.

-The importance of his team as he grows the brand.

-How he keeps a menu simple but exciting

-What’s next for Dani and for the brand.

Please connect with Royal Stacks here:

Website: https://www.royalstacks.com.au/

Instagram: https://www.instagram.com/royalstacksau/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Ep 188 - Streamlining hospitality tech giving a better outcome for venues with Doshii CEO Justin O'Donnell

Thu, 12 May 2022 12:00:00 +1100

Ep 188 - Streamlining hospitality tech giving a better outcome for venues with Doshii CEO Justin O'Donnell

Doshii is technology that brings hospitality apps together and gets them talking to each other. They are a leading tech integration platform, champion of the hospitality industry and backed by x15 ventures.

For venues, having Doshii means less double-handling, admin and confusion and more time to do what they do best, and they have just announced that they have new partnerships with Payo, Eatclub and friends of the podcast Restoke.

So we felt fortunate to welcome to the podcast this week Justin O’Donnell the CEO of Doshii.

In this podcast we discuss:

-How Doshii started out and how it has been refocused and rebranded recently.

-How they pick tech alliances in the space.

-What the benefits are in a tech product like Doshii.

-What the team is working on for the rest of 2022.

Please connect with Doshii here:

Website: https://doshii.com/

Instagram: https://www.instagram.com/doshii_au/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Ep 187 - Delivering unique and authentic German experiences in Melbourne with Philipp Hockenberger from HOF Hospitality

Thu, 05 May 2022 12:00:00 +1100

Ep 187 - Delivering unique and authentic German experiences in Melbourne with Philipp Hockenberger from HOF Hospitality

The original Bavarian eat & drink experience that is the HOF lies in the heart of Melbourne’s CBD in Chinatown, under the same roof for the last 50 years. Established in 1968 and independently owned by Bavarian Chefs by trade, they're proud of their long successful history of traditional Bavarian cuisine and original Bavarian Bier and Schnaps variety. Today I feel very lucky to sit down with long-term contact and legend of the Hof team, their general manager of branding and operations, Philipp Hockenberger for this week’s podcast.

In this podcast we discuss:

-How did you come to be working with Hof because you don’t originally come from hospitality.

-The biggest surprise for you about working in the hospitality industry

-Hof Hospitality controls a lot of its own beverage supply and imports most of the range, why did the business make that decision

-How to deliver a great and consistent guest experience in a 600-seat venue

-Building a team culture named ‘friends serving friends’ and how that has benefited the business

-The balance of technology and providing great customer service

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Ep 186 - Meet POH 's New Hosts

Thu, 28 Apr 2022 12:00:00 +1100

Ep 186 - Meet POH 's New Hosts

POH is very excited to be on a new journey with our podcast, and part of that journey was to make sure that we are representing more voices in the hospitality industry.

With that in mind, we have brought on three incredible new hosts who you will start to hear in season 11, this season on the podcast.

Kay-Lene Tan is the Head Chef and Executive Pastry Chef for Tonka and Coda in the Melbourne CBD. Originally from Singapore, she is one of the most acclaimed pastry chefs in the country and we know will bring a unique voice and perspective to our listeners.

Ash Ellis is a Naturopathic Chef and Nutritional Therapist and comes with over a decade of experience in the industry. Originally from the UK, he has worked with brands like Sainsbury, and Tesco and since coming to Australia with Laneway Greens and now resides with Gum Tree Good Food in leading their development of an even healthier food range.

Finally, Leon Kennedy is the VP of Product and Operations for Proud Mary Coffee Roasters. Leon is a visionary in the Melbourne hospitality scene and is often reached out to by those in the industry for his opinion. He will bring a confident and passionate hospitality message through his podcasts and the guests he interviews and it is a privilege to have him as a host of the podcast.

Please connect with the Hosts on their Instagram links below:

Kay-Lene Tan - Instagram

Ash Ellis - Instagram

Leon Kennedy - Instagram

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Ep 185 - Easter Break Replay - Episode 2 of 2 - Scaling one of Sydney's best groups with heart...with Hamish Watts and Ben Carroll from Applejack Hospitality

Thu, 21 Apr 2022 12:00:00 +1100

Easter Break Replay - Episode 2 of 2

Ep 185 - Scaling one of Sydney's best groups with heart...with Hamish Watts and Ben Carroll from Applejack Hospitality

Applejack is a boutique Sydney-based hospitality group founded in 2011 by industry stalwarts Hamish Watts and Ben Carroll, who have combined experience and expertise of over 35 years in the industry.

Applejack currently owns and operates eight venues across Sydney including SoCal, The Botanist, The Butler and Tap Rooms, along with their most recent purchase, renowned 100 years old Sydney pub Forrester’s in Surry Hills, which they relaunched after a major renovation and with a brand-new offering at the end of last year.

Over a year later, Applejack has been challenged in having a second major lockdown happening in Sydney, but they are remaining positive about the future ahead, and the impact they can continue to make on an ever-evolving industry.

In this podcast we talk about how they have managed to keep their team energised and involved in the venues, what they see the biggest challenges are coming out of the pandemic, and what they are looking forward to in the future as their group grows and evolves.

Please connect with Applejack here:

Website: https://applejackhospitality.com.au/

Instagram: https://www.instagram.com/applejack_hospitality/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Thanks to our supporter for this season - Chefs Hat Australia

Ep 184 - Easter Break Replay - Episode 1 of 2 - Delivering Saturday dessert delight boxes with Holy Sugar founder Audrey Allard

Thu, 14 Apr 2022 12:00:00 +1100

Easter Break Replay - Episode 1 of 2

Ep 184 - Delivering Saturday dessert delight boxes with Holy Sugar founder Audrey Allard

Audrey Allard grew up in Northern NSW but knew she had to leave her comfort zone and head to the big smoke to sharpen up her culinary skills and make a name for herself.

In 2017 as a third-year apprentice studying her certificate 5 in Patisserie, she made a split decision to pack her car and head to Melbourne. This ranks this as one of the best decisions of her life, with the fact she ended up working in some pretty amazing restaurants such as @ptleoestate to @lunecroissant

Like many others in Melbourne 2020, she had her shifts cut short and was in desperate need to keep her mind busy, so she started baking sweets for her housemates.

She truly lives and breathes desserts, so she thought why not just start her own business? @holysugar__ was created within a week, with boxes heading out to friends from her Instagram page. It didn't take long for the word to spread and a cult following to form.

Holy Sugar is a one-woman show. From recipe testing to prep, socials, packing and deliveries. She was fortunate enough to snag a space from our great friends at Worksmith, a collaborative hospitality working space with a commercial kitchen located at the back- this is where the magic happens on a weekly basis!

In this podcast, we discuss how she built the brand after making the split-second decision to do so, how the business has evolved coming in and out of the Melbourne lockdowns since early 2020, and what she wants to do with the business next, including if she plans to open a brick and mortar store. This podcast will make you want to chase your dreams too!

Please connect with Holy Sugar below:

Website: https://holysugar.com.au/

Instagram: https://www.instagram.com/holysugar__/

Please connect with us at POH below:

Instagram: https://www.instagram.com/principle_of_hospitality/

Website: https://principleofhospitality.com/

Thanks to our supporter for this season - Chefs Hat Australia

Ep 183 - Taking on the neighbourhood scene and staying bespoke with Tim Varney from Stella Coffee

Thu, 07 Apr 2022 12:00:00 +1100

Ep 183 - Taking on the neighbourhood scene and staying bespoke with Tim Varney from Stella Coffee

Stella is here to provide high quality, delicious and responsibly sourced coffee to anyone who wants to discover it. Stella is led by Tim Varney, who's been doing coffee for some time and in various capacities - as a coffee roaster, as the co-founder of the World AeroPress Championship or as a co-founder of Melbourne's first co-roasting space Bureaux. With all that experience I know this is going to be a great conversation and excited to talk with Tim in this week’s podcast.

Here is just some of the things we discussed below:

-How Tim started out in the industry.

-The importance of his first major employer Tim Wendelboe and living in Oslo for 6 years.

-How he started to learn how to roast coffee in Oslo

-The move back to Melbourne and finding his feet again

-The start of Bureau Coffee

-How he made Stella Coffee a different offering

-What Tim enjoys about coffee the most

-Why coffee is struggling to raise their prices

-His plans with Worksmith and the Melbourne Cocktail festival

You find all the links to the brands Tim is connected with below:

Stella Coffee

Worksmith

Melbourne Cocktail Festival

Home Grown Drinks

Please connect with us at POH below:

Instagram: https://www.instagram.com/principle_of_hospitality/

Website: https://principleofhospitality.com/

Thanks to our supporter for this season - Chefs Hat Australia

Ep 182 - Melbourne’s Finest BBQ Venues in the Centre of the City with Mike Patrick from Fancy Hanks

Thu, 31 Mar 2022 12:00:00 +1100

Ep 182 - Melbourne’s Finest BBQ Venues in the Centre of the City with Mike Patrick from Fancy Hanks

Starting out as a pop-up in the Mercat Cross Hotel in 2012, Fancy Hanks is undoubtedly Melbourne’s finest barbecue.

Using Free-range meats from Gippsland, Victoria and Cooked in a two-tonne custom-built smoker for up to 22 hours, this is legit BBQ.

House-made condiments, a cracking range of sides and a curated list of local wines, spirits and beer, it has one of the best vibes of any venue in the Melbourne CBD, so I feel very lucky to welcome Mike Patrick the Director of Operations to the podcast on this weeks episode.

In this episode we talk about:

-How did the idea for Fancy Hanks started from a pop-up

-How did Mike and Kent educated customers about BBQ in the early years

-How they tested the product range when they first started.

-How it felt to go from ‘pop-up’ to a ‘bricks and mortar’ venue.

-What about the brand has evolved over that time.

-Mike’s take on the different verticals like retail products that they have in Fancy Hanks and how his mindset evolved about it’s value.

-How Fancy Hanks has used order-at-table tech to support your management team and still keep a great level of service.

-What the growth plan is for Fancy Hanks and Good Heavens is with the new development directly next door.

-Mike’s theory about using the term ‘What if?’

-What new habits is holding onto from the pandemic

Please connect with Fancy Hanks below:

Instagram: https://www.instagram.com/fancyhanksbbq/

Website: https://www.fancyhanks.com/

Please connect with us at POH below:

Instagram: https://www.instagram.com/principle_of_hospitality/

Website: https://principleofhospitality.com/

Thanks to our supporter for this season - Chefs Hat Australia

Ep 181 - Why Starward ditch the airs and graces and focus on flavour instead with Patty Karakostas with Starward Whisky

Thu, 24 Mar 2022 12:00:00 +1100

Ep 181 - Why Starward ditch the airs and graces and focus on flavour instead with Patty Karakostas with Starward Whisky

Starward is Whisky for a curious, food-obsessed generation. They are made in Melbourne and they ditch the airs and graces and focus on flavour instead.

-How Patty started out in the industry.

-How Starward started and what are some of the unique things about the brands that sets it apart.

-Patty’s connection to third-wave coffee and the comparison to Starward Whisky.

-How the Starward customer experience is defined and what could other brands take away from what they are doing.

-What exciting news is happening with the brand next.

Please connect with Starward below:

Instagram: https://www.instagram.com/starwardwhisky/

Website: https://starward.com.au/

Patty Karakostas email address: patty@starward.com.au

Please connect with us at POH below:

Instagram: https://www.instagram.com/principle_of_hospitality/

Website: https://principleofhospitality.com/

Thanks to our supporter for this season - Chefs Hat Australia

Ep 180 - How quality no-alc beverages and mindfulness go hand in hand with Kirsten Chalmers from Point Zero Cellars

Thu, 17 Mar 2022 12:00:00 +1100

Ep 180 - How quality no-alc beverages and mindfulness go hand in hand with Kirsten Chalmers from Point Zero Cellars

Point Zero Cellars philosophy is simple – offer a healthier adult beverage to individuals seeking a more mindful approach to drinking, and companies who see the value in offering these alternatives to their customers. They focus on finding the best tasting alcohol-free beverages available and adding them to a predominantly alcohol heavy beverage industry.

So I felt very lucky to chat with the founder of Point Zero Cellars Kirsten Chalmers on this week’s episode.

In this podcast we discuss:

-Where did the idea for Point Zero come from.

-Why did Kirsten decide to focus on premium and overseas brands first.

-How her experience in psychology played a role in the brand.

-How Low-alc or no-alc drinks are now very much a normal part of the market rather than just a trend, and how big does she believe the industry will get.

Please connect with Point Zero Cellars below:

Instagram: https://www.instagram.com/pointzerocellars/

Website: https://www.pointzerocellars.com.au/

Please connect with us at POH below:

Instagram: https://www.instagram.com/principle_of_hospitality/

Website: https://principleofhospitality.com/

Thanks to our supporter for this season - Chefs Hat Australia

Ep 179 - The tech brand that leads with integrity with Ashik Ahmed from Deputy

Thu, 10 Mar 2022 11:45:00 +1100

Ep 179 - The tech brand that leads with integrity with Ashik Ahmed from Deputy

Ashik Ahmed is the co-founder & CEO of Deputy, a global software company that is used by more than 300,000 workplaces in more than 100 countries to schedule, communicate with and ensure labour compliance standards are adhered to for more than 1 million shift workers across the globe.

It has always been a platform that I have used in the venues I have worked in, so I feel fortunate to talk Ashik on this week's podcast.

In this podcast we discuss:

-How the aviation sector drove the idea for Deputy

-How working a shift in one of his customer's venues allowed Ashik to gain perspective of what Deputy offers

-How the hospitality industry is not just about food but instead about the experience

-The one feature that you wish more Deputy customers would use more often that Ashik believes is awesome

-How hospitality owners can make decisions about the tech that they use

-The difference between ‘company outward’ and ‘customer inward’ brands

-Why the onboarding feature was added to Deputy

-The importance of flexibility for staff satisfaction

-If he ever reflects on how well the company is placed in the tech landscape

-The focus for Deputy in 2022

Please connect with Ashik and Deputy below:

Instagram: https://www.instagram.com/deputyapp/

Website: https://www.deputy.com/au

Ashik's Twitter: https://twitter.com/deputyashik

Ashik's Linkedin: https://www.linkedin.com/in/ashikahmed/

Please connect with us at POH below:

Instagram: https://www.instagram.com/principle_of_hospitality/

Website: https://principleofhospitality.com/

Thanks to our supporter for this season - Chefs Hat Australia

Thanks to our supporter for this episode - Architects EAT

Ep 178 - How sound and coffee balance together in this legendary Japanese cafe With Reiji Honour from Hibiki

Thu, 03 Mar 2022 12:51:00 +1100

Ep 178 - How sound and coffee balance together in this legendary Japanese cafe With Reiji Honour from Hibiki

Hibiki is one of the most inspiring Japanese-influenced cafes in Melbourne. A large part of the menu at the Japanese-style brunch spot is based on owner and next guests Reiji mum’s cooking.

Hibiki, which is Japanese for "sound" or "echo", comes through in every element of the venue and even the website with awesome music sitting front and centre in the brand experience.

It’s for those reasons that I feel very lucky to speak with Reiji Honour in this week’s podcast.

In this podcast we discuss:

-How Reiji started out in the industry.

-Doing his own fitout at Hibiki.

-The importance of staff culture.

-Hibiki’s focus on atmosphere and sound including their art concept.

-Operationally dealing with the ‘PR effect’.

-Delivery goes from being the ‘devil’ to the ‘saviour’ of the business.

-Giving Japanese curry to those in need.

-Adding Hibiki Future as a concept retail store.

-How Hibiki can go beyond Food & Beverage.

-Evolving the BOH experience for a better chef culture.

-Next moves for the Hibiki brand.

All the Hibiki Links we spoke about on the show:

Website for Hibiki

Website for Hibiki Future (online supermarket, merchandise etc)

Instagram: @hibiki.melbourne

Instagram: @hibiki.kuro

Instagram: @hibiki.future

Hibiki Spotify

Hibiki Visual Menu

Thanks to our supporter for this season - Chefs Hat Australia

Ep 177 - Taking NY Deli Sandwiches to a new level in Melbourne with Leor Haimes & Elliot Koren from Sauls Sandwiches

Thu, 24 Feb 2022 00:00:00 +1100

Ep 177 - Taking NY Deli Sandwiches to a new level in Melbourne with Leor Haimes & Elliot Koren from Sauls Sandwiches

Fast forward less than two years later and they now have 3 locations with plans in place for many more, so it's great to have the two co-founders Leor and Elliot on this week's podcast.

In this podcast we discuss:

-How they both came into the industry and working together.

-Why they focused on sandwiches.

-What they have learnt about each other working together as a team.

-How big they are wanting the brand will grow, and will you look to different formats.

-What they are looking forward to in 2022 for themselves and the business.

Please connect with Saul's Sandwiches below:

Instagram: https://www.instagram.com/saulssandwiches/

Website: https://www.sauls.com.au/

Please connect with us at POH below:

Instagram: https://www.instagram.com/principle_of_hospitality/

Website: https://principleofhospitality.com/

Ep 176 - Building a high-growth hospitality procurement platform with Ben Lipschitz the MD of Food by Us

Thu, 17 Feb 2022 01:00:00 +1100

Ep 176 - Building a high-growth hospitality procurement platform with Ben Lipschitz the MD of Food by Us

Ben Lipschitz is co-founder and Managing Director of FoodByUs, Australia’s largest online hospitality marketplace that connects restaurants, cafes, and caterers with hundreds of wholesale food and alcohol suppliers.

In 2016 he teamed up with Gary Munitz (cofounder of Menulog) and Tim Chandler combining their expertise in hospitality and technology to launch the brand. They have grown their team by 50% in the last 12 months and 30% growth month on month, so it was great to talk with Ben on this week’s podcast.

In this podcast we discuss:

-How did he come to start the business.

-Why does Ben believe venues have not focused on their supply chain until now.

-Does the team find that venues that use Food By Us move between suppliers often or stay loyal to those they first choice.

-With a brand that is growing so quickly as theirs, how have they been able to get the best talent in such a tight market.

-What is the brand focusing on in 2022, and are there any new updates in the pipeline.

Please connect with Food By Us here-

Website: https://www.foodbyus.com.au/

Instagram: https://www.instagram.com/foodbyus.au/

Please connect with us here at POH-

POH Instagram: https://www.instagram.com/principle_of_hospitality/

POH Website: https://principleofhospitality.com/

Ep 175 - From making noodles to the best modern Chinese restaurant in Melbourne with Sheng Fang from Ruyi Modern Chinese

Thu, 10 Feb 2022 01:00:00 +1100

Ep 175 - From making noodles to the best modern Chinese restaurant in Melbourne with Sheng Fang from Ruyi Modern Chinese

Tucked away in a Melbourne laneway is a relaxed fine dining restaurant. For 8 years, RuYi Modern Chinese has perfected the balance between traditional Chinese cuisine with an elevated dining experience that people adore.

RuYi is a Chinese spiritual object, passed down through generations. It is said to bring good fortune and make everything in life ‘as you wish’. They have only one wish for those dining with them; that they may find a sense of comfort and joy in this simplest of past times, so I feel very fortunate to sit down with the founder today Sheng Fang in this week’s episode.

In this episode we talk about Sheng started out as an early tech pioneer before starting the amazing venue that is Ruyi, how he learnt his hospitality skills from his team and created an environment where people felt respected and believed in his vision for quality and high-end dining, and how he feels technology will support his restaurant and the industry moving forward.

Please connect with Ruyi below-

Website: https://www.ruyi.com.au/

Instagram: https://www.instagram.com/ruyimelbourne/

Please connect with us at POH below-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 174 - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca

Thu, 03 Feb 2022 01:00:00 +1100

Ep 174 - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca

Welcome to the program, Piera Pagnoni and Federica Tassini the sales and operations manager on this week's podcast.

Please connect with PPF below-

PPF Website: https://pierapastafresca.com.au/

PPF Instagram: https://www.instagram.com/pierapastafresca/

PPF Linkedin: https://www.linkedin.com/company/pierapastafresca/

Please connect with us at POH below-

POH Website: https://principleofhospitality.com/

POH Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 173 - POH Summer Series 6/6 - Building an artisan food brand that genuinely cares for its producers with Sallie Jones from Gippsland Jersey

Thu, 27 Jan 2022 01:00:00 +1100

Ep 173 - POH Summer Series 6/6 - Building an artisan food brand that genuinely cares for its producers with Sallie Jones from Gippsland Jersey

Gippsland Jersey does things differently, sourcing milk from smaller, family farms with incredible dairy farmers paying farmers a fair price for what they produce. By sidestepping large milk processors and value-adding already premium jersey local milk, they ensure a healthy wage for farmers and a clear choice for consumers, which is great news for everyone. In recent times their quality and service have been noticed by some of the best hospitality venues including Gimlet, three blue ducks and Attica, so it’s an honour to talk to their co-founder and director Sallie Jones.

In this podcast, we talk about why Sallie started the brand the honour her father, the difference in how they treated and pay their primary producers, and how she keeps such a fun and engaging brand with a fantastic staff culture.

You can connect with Gippsland Jersey here:

Website: https://gippslandjersey.com.au/

Insta: https://www.instagram.com/gippslandjersey/

Please connect with us here at POH here:

Website: https://principleofhospitality.com/

Insta: https://www.instagram.com/principle_of_hospitality/

Ep 172 - POH Summer Series 5/6 - How to deliver a better and sustainable industry with Kirsty Chiaplias from Babajan

Thu, 20 Jan 2022 01:00:00 +1100

Ep 172 - POH Summer Series 5/6 - How to deliver a better and sustainable industry with Kirsty Chiaplias from Babajan

Babajan is a respectful term for an elderly, kind man and is the result of this desire is something our next guest and Middle Eastern speciality chef Kirsty Chaipilas hasn’t looked back since the café opened in 2016 on Nicholson Street in Carlton North.

Kirsty has a Greek background and more than 20 years of experience in professional kitchens, including working for Gordon Ramsay, so I am delighted to talk with her today about what I know is one of the most inspirational and leading cafe, bakery and fresh-food general stores in the country.

In this podcast, we chat about how the changes she made have made a sustainable business, the power of hospitality in her community, and the challenges around employing and skilling our chefs, cooks and greater staff. We are very open and honest in this podcast and appreciate Kirsty's rawness and humility, she is an absolute gun

Please check out Babajan below-

Website: https://www.babajan.com.au/

Please follow us here at POH as well:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 171 - POH Summer Series 4/6 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney

Thu, 13 Jan 2022 01:00:00 +1100

Ep 171 - POH Summer Series 4/6 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney

RE-, the world’s first permanent no-waste bar, is now open in the newly-restored South Eveleigh precinct. An inspiring collaboration between hospitality heavyweights Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room & Bar; CicciaBella), RE- is a bar built from the ground up to be one of the world’s best, with the kind of drinks program Whiley has made a global name on, supported by Terzini’s signature tone and style. Whiley’s pioneering ethos first brought to life at Scout, brought a sharp focus to local ingredients and sustainability, leading the way with drinks that preference innovation and taste while minimising waste.

At RE-, Whiley is pushing that to its limits, interrogating everything from the materials and glassware, to the light fittings, ingredients and garnishes, through to what goes in the bin. The result is an approach to waste that is world-leading, with every facet of the bar considered from the lens of sustainability. Whiley’s ultimate ambition is for RE- to be the driver of a global movement that reframes how bars talk about and act on, sustainability and waste. More than anything, he wants to demonstrate how sustainability, flavour and enjoyment can, and should, go together.

In this podcast we talk about how Matt and his team are standing up this bar to make sure that is focused purely on sustainability, how they have built the supply chain, and how they are building a collaboration with Sydney bars to share the learnings of what will be one of the most extraordinary bars in this country.

Check out all the news about RE Bar here-

Website: https://wearere.com.au/

Instagram: https://www.instagram.com/_wearere/

Please connect with us here at POH as always-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 170 - POH Summer Series 3/6 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room

Thu, 06 Jan 2022 01:00:00 +1100

Ep 170 - POH Summer Series 3/6 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room

Carlton Wine Room occupies a treasured corner in the old part of Carlton in Faraday Street. CWR is a classic bistro influence, with a respect for the changing seasons balanced with what their suppliers are offering to culminate in comforting dishes that work with wine.

They have distinct dining spaces over three levels that are linked by a common offering: solid informed service and good times.

In this podcast we talk with Andy about how he and Trav took over the venue with grace and humbleness, how he feels more connected to the industry out of the challenges of last year, and how we can build a positive culture into our industry.

As our heading suggests, venues like CWR deliver culture to our community and this is something that comes through on this podcast with Andy, and we hope you really enjoy it.

Please connect with CWR below:

http://thecarltonwineroom.com.au/

Please connect with us here at POH:

https://www.instagram.com/principle_of_hospitality/

Ep 169 - POH Summer Series 2/6 - How Julien Moussi has grown Only Hospitality Group from a Coffee Cart to a cafe brand, roastery, and bakery group

Thu, 30 Dec 2021 01:00:00 +1100

Ep 169 - POH Summer Series 2/6 - How Julien Moussi has grown Only Hospitality Group from a Coffee Cart to a cafe brand, roastery, and bakery group

Only Hospitality Group is a hospitality group based out of Melbourne, Victoria. Coming from humble beginnings, it all began with Director Julien Moussi rolling out the coffee cart to local football matches, with the aim of saving enough capital to start up his own café in Fitzroy. Fast forward 9 years and the group has expanded to consist of 21 venues, as well as our very own Coffee Roastery called Inglewood Coffee.

Driven by a passion for design and architecture, Only Hospitality prides itself on creating hospitality spaces that are welcoming, comfortable and memorable for both our customers and employees. This ideology is highlighted across all venues, with Bentwood Fitzroy, Stanley Mount Waverley and Glovers Station in Elsternwick being prime examples.

Despite the overwhelming success, the ambition and drive that Julien initially had for hospitality have only grown throughout his time as Director of Only Hospitality Group. So much so that this year he is striving to open an unprecedented 15 stores, a goal that is shared by many of those around him. In this podcast, we discuss how Julien has grown this empire into one that cares so much about the team and it's guests, and how he and his team continue to open venues that are unique and exciting.

Please connect with Only Hospitality Group here-

Linkedin: https://www.linkedin.com/company/only-hospitality-group/

Instagram: https://www.instagram.com/onlyhospitality_group/

Please connect with us here at POH as always-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 168 - POH Summer Series 1/6 - How Melbourne coffee venues act more like restaurants with Leon Kennedy the GM from Proud Mary Coffee

Thu, 23 Dec 2021 01:00:00 +1100

Ep 168 - POH Summer Series 1/6 - How Melbourne coffee venues act more like restaurants with Leon Kennedy the GM from Proud Mary Coffee

Proud Mary Coffee is a specialty coffee roaster, café, coffee educator and retailer based in Melbourne, Australia and Portland, Oregon USA. They pride themselves on exceptional coffee, and direct involvement with the farmers and families that produce their coffee, and as they say, the farmers are the true rock stars of coffee, the story starts with the producer Leon Kennedy is the General Manager here in Australia and it is an honour to be sitting here in Proud Mary HQ in Collingwood, Melbourne so he can share his story.

In this podcast, we talk about how he opened his first coffee venue and sold it at it's peak performance, his chance meeting with the founder of Proud Mary Nolan Hirte, and how they find amazing producers for their coffee.

Connect with Proud Mary Coffee below-

Website: https://www.proudmarycoffee.com.au/

As always find out more about POH below-

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 167 - An Overview of the Weeks Ahead for the Summer Series with Shaun and Sash

Thu, 16 Dec 2021 01:00:00 +1100

Ep 167 - An Overview of the Weeks Ahead for the Summer Series with Shaun and Sash

In this week's podcast Shaun and Sash reflect on the year that was and give an overview of the podcasts that are coming up over the Summer Series over the next 6 weeks.

The schedule for the Summer Series is:

Week 1: Leon Kennedy from Proud Mary Coffee

Week 2: Julien Moussi from Only Hospitality Group

Week 3: Andrew Joy from Carlton Wine Room

Week 4: Matt Whiley from RE Bar

Week 5: Kirsty Chiaplias from Babajan

Week 6: Sallie Jones from Gippsland Jersey

As always please connect with us at POH below:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 166 - Ordermentum Panel discussion - Back to Better Business

Thu, 09 Dec 2021 01:00:00 +1100

Ep 166 - Ordermentum Panel discussion - Back to Better Business with Adam Theobald (Ordermentum), Leon Kennedy (Proud Mary Coffee), Emma Welsh (Emma and Tom's), Shaun de Vries (POH)

The purpose of this panel is to discuss the main challenges hospitality in Australia is facing and to see if we can land on any solutions for these challenges. Additionally, we talked about the future of hospitality in a post-COVID world - especially when it comes to where, when, and how customers will frequent venues. Essentially, how will we get hospitality back to better business in 2022.

Ordermentum surveyed their network of venues and suppliers to see what the main challenges and concerns are for those who work in the hospitality industry.

Guest hosted by Ordermentum CEO Adam Theobald, we brought together Emma Welsh from Emma and Tom's, Leon Kennedy from Proud Mary Coffee and Shaun de Vries from Open Pantry Consulting and Principle of Hospitality.

In this podcast we discuss:

Staff/labour shortages. Finding and keeping staff is a massive concern right now for businesses in general
Cashflow and financial pressures on businesses currently
Government support factors around the country
Mental health and uncertainty around the future
What we have gained and lost through the lockdowns of 2020/21

This podcast was a great way for POH to wrap up the season as we go into a new year full of hopeful optimism. We hope you enjoy the podcast and thank you so much for your support in 2021.

Please connect with our guests on their businesses websites below:

Ordermentum Website: https://www.ordermentum.com/

Emma and Tom's Website: https://emmaandtoms.com.au/

Proud Mary Coffee Website: https://www.proudmarycoffee.com.au/

POH Website: https://principleofhospitality.com/

Ep 165 - Delivering great hospitality experiences over sports and fun with CEO of Signature Group James Sinclair

Thu, 02 Dec 2021 01:00:00 +1100

Ep 165 - Delivering great hospitality experiences over sports and fun with CEO of Signature Group James Sinclair

Signature Hospitality Group is home to some of the fastest-growing brands in Australia’s sporting and hospitality landscape, including The Sporting Globe Bar & Grill and TGI Fridays (Asia Pacific).

Welcoming over 3 million guests annually SHG is a fast-growing enterprise that employs over 1,250 staff across 34 locations in five different states, serving high-quality modern food & beverages.

Please connect with Signature Groups brands below-

Sporting Globe Website: https://www.sportingglobe.com.au/

Sporting Globe Instagram: https://www.instagram.com/sportingglobe/

TGIF AU Instagram: https://www.instagram.com/tgifridaysau/

Please connect with us here at POH below-

POH Website: https://principleofhospitality.com/

POH Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 164 - Delivering Saturday dessert delight boxes with Audrey Allard from Holy Sugar

Thu, 25 Nov 2021 01:00:00 +1100

Ep 164 - Delivering Saturday dessert delight boxes with Audrey Allard from Holy Sugar

Audrey Allard grew up in Northern NSW but knew she had to leave her comfort zone and head to the big smoke to sharpen up my culinary skills and make a name for herself.

In 2017 as a third-year apprentice studying my certificate 5 in Patisserie, she made a split decision to pack her car and head to Melbourne. This ranks this as one of the best decisions of my life, with the fact she ended up working in some pretty amazing restaurants such as Pt Leo Estate to Lune Croissanterie.

Like many others in Melbourne 2020, she had her shifts cut short and were in desperate need to keep her mind busy, so she started baking sweets for her housemates.

She truly lives and breathes desserts, so she thought why not just start her own business? Holy Sugar was created within a week, with boxes heading out to friends from her Instagram page. It didn't take long for the word to spread and a cult following to form.

In this podcast we discuss how she built the brand after making the split-second decision to do so, how the business has evolved coming in and out of the Melbourne lockdowns since early 2020, and what she wants to do with the business next, including if she plans to open bricks and mortar store. This podcast will make you want to chase your dreams too!

Please connect with Holy Sugar below-

Website: https://holysugar.com.au/

Instagram: https://www.instagram.com/holysugar__/

Please connect with us at POH below-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Ep 163 - How to boost revenue in your existing kitchen with Andrew Kang from K-Box Australia

Thu, 18 Nov 2021 01:00:00 +1100

Ep 163 - How to boost revenue in your existing kitchen with Andrew Kang from K-Box Australia

Kbox Australia turns underused commercial kitchen space into takeout delivery hubs. Most restaurants only run at 60% capacity. They utilise data to identify the capacity in existing commercial kitchens, such as those found in pubs, hotels, restaurants, supermarkets and even stadiums.

KBox Australia is the fastest-growing company in Australia to licence virtual brands and has a full technology stack to optimise under-utilised kitchens, boosting existing kitchens and generating another revenue stream.

Kbox partners with commercial kitchens that have the capacity to produce more via delivery. We provide ready-made delivery menus as virtual brands that can only be purchased via delivery platforms.

In this podcast we speak with the National Sales Manager Andrew Kang about how K-Box Australia started out and the difference between dark, virtual and cloud kitchens, how he used the brand itself in his cafe, and what are the important ways to make this concept work productively and profitability in existing sites.

Please connect with KBox Australia on the links below-

Website: https://www.kboxaustralia.com.au/

KBox brand 'Absurd Bird' Instagram: https://www.instagram.com/absurdbirdaus/

Please connect with us here at POH on the links below-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 162 - Bonus Episode - Drinks Adventures Podcast with Mikey Enright, Julian Train and Tim Stones from Hickson House in bringing distilling to Sydney CBD

Sun, 14 Nov 2021 01:00:00 +1100

Episode 162 - *Bonus Episode* - Drinks Adventures Podcast with Mikey Enright, Julian Train and Tim Stones from Hickson House in bringing distilling to Sydney CBD

About this special bonus podcast:

Founded in 2018, Drinks Adventures is a unique podcast covering the world of alcoholic beverages with a sense of adventure and discovery. Drinks Adventures has to date has played host to some of the world’s biggest names in wine, beer, whisky, gin, sake, cider and more.

Memorable guests include actor and winemaker Sam Neill; musician and winemaker Maynard James Keenan; and techno artist and sake aficionado Richie Hawtin.

Drinks Adventures is produced and hosted by renowned drinks journalist James Atkinson, a Certified Cicerone® and the only dual winner of Best Media at the Australian International Beer Awards (2017 and 2021).

About this episode:

The hospitality veterans have teamed up with distiller Tim Stones, most recently of Manly Spirits in Sydney. Hickson House will be producing gins, aperitifs, whiskies and specialist spirits crafted with locally-sourced ingredients, such as native botanicals from The Loch farm in Berrima, NSW.

There will be immersive, experiential tours, culminating with tastings, a spirit store and private dining experiences; with a mezzanine lounge sitting above an expansive bar, serving bespoke cocktails alongside a botanical-inspired menu.

The total business covers 450 square metres with 180sqm dedicated to the bar, kitchen and mezzanine area.

The space is designed by Sydney’s Steel & Stitch and Sara Mathers from the UK, working together to create a New York warehouse-style bar beside an active distillery.

As you’ll hear in this episode, some of the other details are still under wraps. I did what I could to get as much info as possible for you.

Now, as there are more voices in this episode than we’re accustomed to, it probably helps to tell you that Julian is the one with the Australian accent.

But it’s Mikey you’ll hear from first up, giving you the background on how the project was first conceived.

Please connect with Drinks Adventures Podcast here-

Website: https://drinksadventures.com.au/

Instagram: https://www.instagram.com/drinksadventures_au/

Please connect with the POH Podcast here-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 161 - How food waste is only one part of food insecurity with Bernardo Tobias from OzHarvest

Thu, 11 Nov 2021 01:00:00 +1100

Episode 161 - How food waste is only one part of food insecurity with Bernardo Tobias from OzHarvest

From humble beginnings, OzHarvest has become a leading food rescue organisation on a mission to ‘Nourish our Country’ by stopping good food from going to waste and delivering it to charities that help feed people in need.

Their yellow vans are out and about in communities every day, collecting quality surplus food from a network of donors, including supermarkets, cafes, delis, restaurants, corporate kitchens, airlines, hotels and other food businesses.

Today, OzHarvest operates nationally with offices in Sydney, Adelaide, Brisbane, Gold Coast, Cairns, Canberra, Melbourne, Newcastle and Perth, and through a team of passionate volunteers in regional communities.

While our guest today, Bernardo Tobias, passion for the service of others has driven much of his career progression, his time with OzHarvest has cemented both his desire to use his skills for the greatest community impact and his understanding of the level of commitment, agility and collaboration that are required to achieve positive outcomes when faced with the complex, evolving demands we see in crisis management. Bernardo is proud and very grateful to be able to drive sustainability outcomes, engagement and behavioural change across Victoria and South Australia.

In this podcast we talk about the origin of OzHarvest, how they have handled the last 18 months with increased need but less supply, how they have had to purchase food for the first time in their history, the importance of understanding climate change, and how we can assist at a granular level to make a difference in food insecurity and cutting food waste.

Please connect with OzHarvest on the links below-

Website: https://www.ozharvest.org/

Instagram: https://www.instagram.com/ozharvest/

Please connect with us here at POH-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 160 - Building a consciously designed uniform brand with Molly Kent from Day Seven

Thu, 04 Nov 2021 01:00:00 +1100

Episode 160 - Building a consciously designed uniform brand with Molly Kent from Day Seven

In its conceptual days, designer Molly Kent founded Day Seven living in Osaka Japan, where elements of the designs of the first collection blossomed from an array of on-job observations and cultural influences.

After 10 years of experience working both FOH and BOH in various hospitality venues, roles and countries, she felt a strong need for a higher concentration on staff and how workplace wellbeing, respect and enjoyment of their job can absolutely be the major factor in the success of a business.

In this podcast we chat about how living in Japan helped Molly design a blueprint for the business, how it has been building the business with her own funds, what the surprising feedback she is hearing from early users of the product, and how customers are starting to react to such a beautiful and different design.

Please connect with Day Seven on the links below:

Website: https://dayseven.com.au/

Instagram: https://www.instagram.com/daysevenau/

Please connect with us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 159 - Starting a third wave coffee experience in Melbourne with Fleur Studd from Market Lane Coffee

Thu, 28 Oct 2021 01:00:00 +1100

Episode 159 - Starting a third wave coffee experience in Melbourne with Fleur Studd from Market Lane Coffee

Market Lane Coffee is a boutique coffee roastery and retailer, born and based in Melbourne. They source beans from some of the best growers in the world, looking for superior coffees that are distinctive and memorable and that can stand up on their own without blending.

Opening their doors in 2009 and continuing to roast in small batches, they are one of the stable Melbourne must-experience brands for locals and tourists alike, in fact, they were a very important part of me feeling comfortable in Melbourne when I first arrived, hence their focus on quality coffee and experience, so it’s a pleasure to sit down with Fleur Studd, the Director of Market Lane Coffee.

In this podcast, we talk about how Fleur started in the industry by working in the UK, how the first Market Lane venue came about, and why they so passionately focus on quality and sustainability in the coffee industry. You are interested in the third-wave coffee movement, then this one's for you.

Please connect with Market Lane on the links below:

Website: https://marketlane.com.au/

Instagram: https://www.instagram.com/marketlane/

Please connect with us here at POH on the links below:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 158 - How having a structured focus can assist in building your hospitality venue with Jason Williams from Proof and Company

Thu, 21 Oct 2021 01:00:00 +1100

Episode 158 - How having a structured focus can assist in building your hospitality venue with Jason Williams from Proof and Company

From offices in five countries, Proof & Company serves the broader Asia Pacific region with their portfolio of independent spirits, cocktail ingredients, bar tools, glassware, and the team of highly regarded bartenders, having one of the most well-regarded creative teams in the cocktail and spirits community globally.

Their mantra is to think independent, drink independent...so I feel very lucky to be talking to us all the way in Singapore, with Jason Williams the Head of advocacy for P&C and beverage director at house-made hospitality in Sydney.

In this podcast, we speak about some of the exciting projects he has been working on in the last year, P&C’s 20-step approach to assisting hospitality businesses, and what new innovations that bars and restaurants will find the most beneficial moving forward.

Please connect with Proof & Company on the links below:

Website: https://proofandcompany.com/

Instagram: https://www.instagram.com/proofandcompany/

Please connect with us here at POH as always:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 157 - Amplifying Asian American leaders in the Hospitality Industry with Arnold Byun from With Warm Welcome

Thu, 14 Oct 2021 01:00:00 +1100

Episode 157 - Amplifying Asian American leaders in the Hospitality Industry with Arnold Byun from With Warm Welcome

Arnold Byun is a community connector, brand builder, and people person. He is the founder of With Warm Welcome and NAEMO.

His purpose and passion are rooted in amplifying Asian American chefs and restaurateurs via storytelling, event activations, and creative endeavours such as podcasts, pop-ups, and products. His most recent project, NAEMO, empowers rising Korean American chefs via creative collaborations that celebrate and explore Korean cuisine and culture from a contemporary perspective so I feel privileged to have a conversation with Arnold today.

In this podcast we talk about how Arnold started the With Warm Welcome podcast, how the idea for bakers box came about, how we need to do better to understand Asian culture. This is a really important podcast, and it is the kind of podcast that I believe you will want to listen to twice to make sure you haven't missed anything.

Please connect with everything Arnold is doing on the links below:

Website: https://withwarmwelcome.com/

Instagram: https://www.instagram.com/withwarmwelcome/

Please connect with us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 156 - Digital Transformation in the Hospitality Industry with Paul Hadida from SevenRooms

Thu, 07 Oct 2021 01:00:00 +1100

Episode 156 - Digital Transformation in the Hospitality Industry with Paul Hadida from SevenRooms

Few industries have been hit harder by the pandemic than hospitality. As a result, operators had to think outside the box and leverage technology and resilience to continue acquiring, engaging and retaining guests.

Today, the hospitality industry is evolving at a significant pace, setting new standards of innovation, personalisation and memorable guest experiences

Through technology, venues are processing unprecedented amounts of approved data on their guests and turning that into experiences that incentivise loyalty and boost revenue, so with all that it is a pleasure to chat today with Paul Haydida the GM of SevenRooms in this week's podcast. We spoke about the trends we are seeing in Australia’s hospitality industry today as a result of the pandemic, how to use data to build loyalty and sales, and how we are placed in regard to other countries for a tech-driven recovery.

Please find our more about SevenRooms on the links below-

Website: https://sevenrooms.com/

Instagram: https://www.instagram.com/sevenrooms/

Please connect with us at POH on the links below-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 155 - Allowing Sydney's Best Food to Speak for Itself with Joshua Abulafia from Chef Prep

Thu, 30 Sep 2021 02:00:00 +1100

Episode 155 - Allowing Sydney's Best Food to Speak for Itself with Joshua Abulafia from Chef Prep

It was great to sit down with Joshua Abulafia, one of the co-founders of Chef Prep, in this weeks episode of the podcast and hear about how the idea was born out of their personal frustration with ready-made meals and existing meal delivery services.

They grew tired of spending hours on weekends preparing our meals for the following week and we weren’t satisfied with the taste, quality or convenience of meal kit delivery services or mass manufactured ready-made meals.

So they decided to take matters into their own hands and set up an online marketplace where you can order your weekly ready-made meals from premium, award-winning restaurants in Sydney for an affordable price.

So today it is great to sit down with Joshua and discuss how the business started out, why building different verticals for hospitality is so important, and the value they are adding to restaurants for the long term.

Please connect with Chef Prep on the links below-

Website: https://chefprep.com.au/

Instagram: https://www.instagram.com/chefprepfood/

As always please connect with us at POH on the links below-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 154 - Delivery bespoke desserts that amaze and excite with Christy Tania from Glace Dessert

Thu, 23 Sep 2021 02:00:00 +1100

Episode 154 - Delivery bespoke desserts that amaze and excite with Christy Tania from Glace Dessert

This week’s Christy Tania the owner and head chef of GLACÉ Dessert Artisanal was born and bred in Melbourne and has grown to incorporate two stores with an International influence showing through its techniques.

They believe in transparency throughout all of their ingredients and products, and that their continuous efforts in using only high-quality ingredients in their products yield the creation of superior dessert creations.

Born in Indonesia, being trained in the classical skills of patisserie in France and settling and starting a brand in Melbourne, you will very much enjoy Christy’s story. In this podcast we explain why ‘people eat cake because it’s Tuesday’, how Glace started out with her partner, and she ideates for her cake designs.

Please connect with Glace on the links below-

Website: https://www.glacedessert.com/

Instagram: https://www.instagram.com/glacedessert/

Please connect with us here at POH-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 153 - Leading Melbourne's sandwich and coffee culture for over 10 years with Jackie Middleton from Earl Canteen

Thu, 16 Sep 2021 02:00:00 +1100

Episode 153 - Leading Melbourne's sandwich and coffee culture for over 10 years with Jackie Middleton from Earl Canteen

Earl Canteen is a Melbourne staple in the CBD hospitality landscape, with 6 fantastic locations providing amazing breakfast and lunch options, as well as some of the best coffee around.

They aim to create a culture where quality produce – local, seasonal vegetables and sustainable, ethically raised meats are a standard offering in this section of our industry.

Earl has always been one of my favourite spots, and gave me such a great introduction to Melbourne when I first arrived here...so it was great to sit down with co-founder Jackie Middleton on this week’s episode.

In this podcast we talk about how the idea for Earl Canteen came about, how the business has so successfully scaled over the years, how she and her partner Simon keep their staff engaged, and the exciting plans for the future of the brand.

Please connect with the Earl Canteen on their links below-

Website: https://www.earlcanteen.com.au/

Instagram: https://www.instagram.com/earlcanteenmel/

Please connect with us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 152 - The importance of using training to deliver bespoke experiences with Zana Usher

Thu, 09 Sep 2021 02:00:00 +1100

Episode 152 - The importance of using training to deliver bespoke experiences with Zana Usher

This weeks guest Zana Usher is originally from Berlin Germany and had the privilege of being born into an amazing hospitality family. Her father was an acclaimed chef and her mother was the head of a housekeeping department at a medium-sized hotel.

Zana has 25 years of knowledge and expertise in the hospitality industry around the world working with amazing brand names, such as Hilton, Four Seasons Hotels & Resorts, & Fig & Olive, to name but a few.

Fluent in four languages, I feel very fortunate to have her as a guest on the podcast this week as we discuss the importance of training staff in our industry properly to ensure customer experiences are consistent, how she is seeing the challenges in the US right now, and why onboarding staff appropriately is so important right now.

Connect with Zana below-

Website: https://www.zanadevinehospitality.com/

Connect with us here at POH below-

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 151 - Scaling one of Sydney's best groups with heart...with Hamish Watts and Ben Carroll from Applejack Hospitality

Thu, 02 Sep 2021 02:00:00 +1100

Episode 151 - Scaling one of Sydney's best groups with heart...with Hamish Watts and Ben Carroll from Applejack Hospitality

Applejack is a boutique Sydney-based hospitality group founded in 2011 by industry stalwarts Hamish Watts and Ben Carroll, who have combined experience and expertise of over 35 years in the industry.

Please connect with Applejack here:

Website: https://applejackhospitality.com.au/

Instagram: https://www.instagram.com/applejack_hospitality/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 150 - The champion bartender in Australia Evan Strove from RE Bar talks Sustainability

Thu, 26 Aug 2021 02:33:00 +1100

Episode 150 - The champion bartender in Australia Evan Strove from RE Bar talks Sustainability

Evan Stroeve is from Sydney’s acclaimed South Eveleigh bar, Re, has claimed a coveted Top 10 spot at this year’s World Class Bartender of the Year global finals and has since become the 2021 World Class Australian Bartender of the Year.

Evan has always had bartending in his blood. Having grown up in Bathurst, his first job behind the bar was at one of his local pubs, Elephant & Castle Hotel, when he was 18 years old.

Since moving to Sydney he has worked at some awesome venues including Shady Pines Saloon, Frankie’s Pizza, The Baxter Inn and Restaurant Hubert before joining Bulletin Place in 201.

Evan currently works alongside Scout London owner, and previous podcast guest, on episode 127, Matt Whiley at Sydney’s new Re, a regenerative drinking experience pioneering a new approach to sustainable drinking.

In this podcast we talk with Evan about how he got to start working with Matt Whiley at RE, his recent win as the best bartender in Australia, his thoughts on sustainability and food waste, and how bar culture is continuing to be strong through the pandemic.

Please connect with Evan here:

Evan's Instagram: https://www.instagram.com/evanstroeve/

RE Bar: https://wearere.com.au/

Connect with us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 149 - The most exciting new brewery in Adelaide with Oliver Brown from Bowden Brewery

Thu, 19 Aug 2021 02:00:00 +1100

Episode 149 - The most exciting new brewery in Adelaide with Oliver Brown from Bowden Brewery

The team behind NOLA Adelaide (Alex, Joshua, Matthew, and our next guest Oliver Brown) have joined forces with fellow brewer and beer lover, Jake Phoenix to launch Bowden Brewing.

In this episode we discuss how the idea for Bowden Brewing came about, how OJ and the team have kept their team engaged and working across all their venues, and the next stage for the brand to be an even bigger player in the South Australian hospitality scene.

Please find details to Bowden Brewery and The Big Easy Group below:

Bowden Brewery Website: https://bowdenbrewing.com/

TBEG Website: https://www.thebigeasygroup.com/

Connect with us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 148 - Pioneering closed-looped beverage technology for hospitality venues with Paul Gabie from Ecospirits

Thu, 12 Aug 2021 02:00:00 +1100

Episode 148 - Pioneering closed-looped beverage technology for hospitality venues with Paul Gabie from Ecospirits

Paul Gabie is a spirits industry veteran and accomplished entrepreneur. In addition to leading ecoSPIRITS, he is also a co-founder and director of Proof & Company, one of Asia Pacific’s leading independent spirits companies.

During his tenure as Proof & Company CEO from 2014 to 2021, Proof & Company was ranked as one of the 500 Fastest Growing Companies in the Asia Pacific by the Financial Times, and developed eight offices across the region, a portfolio of leading independent spirits, and the world’s most awarded drinks consultancy. An authority on cocktail and spirits culture, Paul is regularly called upon by local, regional and international media to comment on developments in the industry, so it is a delight to have him on the podcast today.

In this podcast we talk about why he built the EcoSpirits business after the success of Proof & Company, how he sees sustainability building out in hospitality venues, and the plans for rolling out the brands to different regions in the world. EcoSpirits is great technology and we feel lucky to have a conversation with Paul on this stage of their journey.

Please connect with Ecospirits and Proof & Company below:

EcoSpirits website: https://ecospirits.global/

Proof and Company website: https://proofandcompany.com/

Please connect with us here at POH on the below links:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 147 - Building an Australian made equipment brand to support Australian restaurants with Ao Luu from Luus Equipment

Thu, 05 Aug 2021 02:00:00 +1100

Episode 147 - Building an Australian made equipment brand to support Australian restaurants with Ao Luu from Luus Equipment

This episode's guest is from Luus Commercial Catering Equipment, which is a wholly Australian made and owned family business based in Sunshine West in Victoria and has been designing and manufacturing cooking equipment for approximately 23 years.

The business began when Don Luu, the second eldest of 6 siblings built a cooker for a local Buddhist temple in their family garage. Now, Luus employs over 50 people at their purpose-built facility in Melbourne’s West and supply specialised Asian and Professional cooking equipment to dealers across Australia so it’s great to catch up with one of the family members and CEO of Luus Equipment, Ao Luu.

In this podcast, we talk about why the business started and the differences in a family business, the meaning of 'lean manufacturing and how it can assist your business, and the use of symbols and having people are the forefront of what they do as a manufacturing brand. You will learn a lot from this podcast with a great industry leader.

Find out more about Luus Equipment here-

Website: https://luus.com.au/

The Big Umbrella Organisation we also spoke about: https://thebigumbrella.org/

Talk to us here at POH-

Website: https://principleofhospitality.com/

Instagram: https://principleofhospitality.com/

Episode 146 - Elevating a cafe experience to a new level of substance with Kieran Spiteri from Terror Twilight

Thu, 29 Jul 2021 01:34:00 +1100

Episode 146 - Elevating a cafe experience to a new level of substance with Kieran Spiteri from Terror Twilight

This episode's guest is the owner and operator of one of the best cafes in Melbourne, Terror Twilight. It has been a place in which myself and my co-founder Sash from Principle Design have had many a breakfast of recent times and we have always been taken back by the amazing vibes and impressive food.

Tie that in with awesome coffee and vinyl tunes and you have a space that is simply compelling and welcoming, so it's a pleasure to welcome Kieran Spiteri to the show. In this podcast we talk about how Kieran completely changed the offering during the 1st major lockdown and how it changed the business for the better, what made him realise he needed to improve as a leader, and the plans for scaling venues into the future.

Please find out more about Terror Twilight here:

Website: https://terrortwilight.com.au/

Instagram: https://www.instagram.com/terrortwilightcollingwood/

And always connect with us at POH here:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

Episode 145 - Building an artisan food brand that genuinely cares for it's producers with Sallie Jones from Gippsland Jersey

Thu, 22 Jul 2021 02:00:00 +1100

Episode 145 - Building an artisan food brand that genuinely cares for it's producers with Sallie Jones from Gippsland Jersey

Gippsland Jersey does things differently, sourcing milk from smaller, family farms with incredible dairy farmers paying farmers a fair price for what they produce. By sidestepping large milk processors and value-adding already premium jersey local milk, they ensure a healthy wage for farmers and a clear choice for consumers, which is great news for everyone. In recent times their quality and service has been noticed by some of the best hospitality venues including Gimlet, three blue ducks and Attica, so it’s an honour to talk to their co-founder and director Sallie Jones.

You can connect with Gippsland Jersey here:

Website: https://gippslandjersey.com.au/

Insta: https://www.instagram.com/gippslandjersey/

Please connect with us here at POH here:

Website: https://principleofhospitality.com/

Episode 144 - Bringing authentic Argentian food to the Melbourne faithful with Dan Szwarc from Dan's Empanada Bar

Thu, 15 Jul 2021 02:00:00 +1100

Episode 144 - Bringing authentic Argentian food to the Melbourne faithful with Dan Szwarc from Dan's Empanada Bar

Born and raised in Argentina, Dan Szwarc’s driving passion is food and, most of all, honesty when it comes to food. His food style is multi-faceted combining influences from his French training, Australian lifestyle and South American heritage.

Dan is bringing the flavours of his homeland to Australia with Dan’s Empanada Bar, a concept that combined comfort food with snack elements. A tradition in Argentina and a legacy that he wants to share.

The talented Chef began his career as a student at the prestigious cookery school The Bue Trainers in Buenos Aires. He graduated with distinction at the top of his class before gaining experience at the Hyatt, Claridges and Gate Gourmet.

Dan moved to London to work under Peter Kromberg at the Intercontinental Hotel. A stint in cruise ships followed before he finally landed in Melbourne at Sofitel Hotel’s Le Restaurant with Marcus Moore. Dan’s career took off in Australia at Crown casino, helming the kitchen of Number 8, before opening Les Boucheries Parisiennes with Phillipe Aubron.

Next up was running Joseph Vargetto’s Oyster Little Bourke, Albert Park Hotel and Livebait, before becoming Head Chef at Gary Mehigan’s Fenix restaurant and Made establishment’s Hellenic Republic in Brunswick and Hellenic Hotel in Williamstown.

Dan has represented Australia at the finals of LCDR in Singapore and in 2020 he will judge the renowned Chef of the Year Competition, which sees professional chefs compete against other chefs and the clock in a test of creativity, kitchen skills and ingenuity.

In this podcast we discuss how Dan ended up coming to Melbourne, what true Argentian food is to him, and his plans as he scales his amazing Empanada bar concept.

Please find out more about Dan and his Empanada bar here:

https://dansempanadabar.com.au/

https://www.instagram.com/dansempanadabar/

As always please connect with us at POH here:

https://principleofhospitality.com/

Episode 143 - How food should never be scary or intimidating with Food Stylist, Presenter and Author Jacob Leung

Thu, 08 Jul 2021 02:00:00 +1100

Episode 143 - How food should never be scary or intimidating with Food Stylist, Presenter and Author Jacob Leung

This week's guest was practically born into the kitchen, growing up surrounded by food at his father’s all-you-can-eat restaurants in regional NSW. His love for food quickly blossomed into a passion that would ultimately drive his career as a food stylist, food presenter and author.

Jacob Leung is currently co-host of Asia Unplated on SBS Food with Diana Chan, and is a regular on the cooking show Everyday Gourmet with Justine Schofield, and has more recently been hosting Virtual Cooking Events for corporate clients.

In this podcast we talk about the life of a food stylist and working with 80 people on a 5-day Macca's shoot, how he went through the process of making his great cookbook different from the rest so people would actually cook a lot the meals inside, and his cool gifting brand called Good Day People which he has built with his wife.

This is a fun podcast in a section of the industry we don't normally talk about which is awesome!

Please find out more about Jacob on the links below:

http://www.jacobleung.com.au/

https://gooddaypeople.com/

Please connect with us here at POH:

https://www.instagram.com/principle_of_hospitality/

Episode 142 - Delivering amazing wine experiences in WA with Anja Lewis from Canny Grapes

Thu, 01 Jul 2021 01:00:00 +1100

Episode 142 - Delivering amazing wine experiences in WA with Anja Lewis from Canny Grapes

Canny Grapes is about sharing and expanding wine knowledge, inviting you to journey through vineyards, wine regions, grape varieties, wine history and learn interesting facts about wine - an altogether fun and educational wine tasting experience.

Anja Lewis is an entrepreneur and master in seizing opportunities. From mechanical engineering to working & living on private yachts to entering the wine industry and starting her own wine education business Canny Grapes in 2016. Her mission to learn everything about wine see’s her visiting wine regions & winemakers in Australia and around the world (before Covid), and sharing her knowledge and experiences along with her passion for wine in fun & educational wine tasting classes, creating & presenting wine pairing dinners, hosting corporate events as well as being an independent wine consultant to restaurants.

Director Anja Lewis hosts regular wine classes based on her extensive wine travels, curates wine & food pairing dinners and is a guest host for Gourmet Traveller Wine Magazine amongst many other exciting things, all the way in Western Australia.

In this podcast we talk about how Anja started the business and why she focused on white wines, how her events have evolved during Covid times, and the exciting plans for Canny Grapes in the future. If you love hearing about wine, you are going to love this podcast!

Please find out more about Canny Grapes here:

https://cannygrapes.com/

Please connect with us here at POH below:

https://www.instagram.com/principle_of_hospitality/

Episode 141 - Bringing Victoria's best venues & producers to the masses with Danielle Lebon and Natasha Buttigieg from Co-lab Pantry

Thu, 24 Jun 2021 02:00:00 +1100

Episode 141 - Bringing Victoria's best venues & producers to the masses with Danielle Lebon and Natasha Buttigieg from Co-lab Pantry

Co-lab Pantry is a Melbourne-based, Australian online food and beverage retailer. The company was launched in 2020 in the middle of the 2020 Covid-19 Pandemic, initially as a way to help support Victorian business' and bring ready-made meals, cocktails, groceries and more to people's homes across the nation. The team saw a huge gap in the market between large supermarkets and smaller, locally loved restaurants, cafe's and grocers. Co-lab is continuing to grow so that consumers all over Australia can purchase their favourite products at any time through convenience and to bridge the gap between customers and local produce.

Natasha Buttigieg is an experienced marketing and comms do-er, dabbling in e-commerce, events and the hospitality industry. Now, co-founder of Co-lab Pantry – a platform built to connect and bring people from all areas of hospitality together in one place, for convenient consumer purchasing. Danielle is a co-founder of Co-lab Pantry, Victoria’s first and largest digital restaurant retail partner. She is a designer by background and has a love and passion for community, food and innovation.

In this podcast we chat about how they started the business with their co-founder Avin, how the business evolved over COVID, what it was like to have the Premier of Victoria name your brand in a press conference and for the brand to explode immediately, and the exciting journey for the future to make it an even most outstanding food e-com retailer.

Please connect with Co-lab Pantry below:

https://www.colabpantry.com.au/

Please connect with us here at POH below:

https://www.instagram.com/principle_of_hospitality/

Episode 140 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room

Thu, 17 Jun 2021 02:00:00 +1100

Episode 140 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room

They have distinct dining spaces over three levels that are linked by a common offering: solid informed service and good times.

As our heading suggests, venues like CWR deliver culture to our community and this is something that comes through on this podcast with Andy, and we hope you really enjoy it.

Please connect with CWR below:

http://thecarltonwineroom.com.au/

Please connect with us here at POH:

https://www.instagram.com/principle_of_hospitality/

Episode 139 - How to deliver a better and sustainable industry with Kirsty Chiaplias from Babajan

Thu, 10 Jun 2021 02:00:00 +1100

Episode 139 - How to deliver a better and sustainable industry with Kirsty Chiaplias from Babajan

Kirsty has a Greek background and more than 20 years of experience in professional kitchens, including working for Gordon Ramsay, so I am delighted to talk with her today with what I know is one of the most inspirational and leading cafe, bakery and fresh-food general stores in the country.

In this podcast we chat about how the changes she made has made a sustainable business, the power of hospitality in her community, and the challenges around employing and skilling our chefs, cooks and greater staff. We are very open and honest in this podcast and appreciate Kirsty's rawness and humility, she is an absolute gun!

Please check out Babajan here: https://www.babajan.com.au/

Please follow us here at POH as well: https://www.instagram.com/principle_of_hospitality/

Episode 138 - The pioneer of Fresh Casual dining in Melbourne with Matt Lane at Mamasita & Hotel Jesus

Thu, 03 Jun 2021 02:00:00 +1100

Episode 138 - The pioneer of Fresh Casual dining in Melbourne, Matt Lane at Mamasita & Hotel Jesus

Matt Lane began his hospitality career at a very early age cleaning out fried chicken vats at Ollies Trollies, Glenferrie Rd Malvern. Matt has held management positions in many much-loved Melbourne cafes, clubs and restaurants such as The Botanical, The Black Match & Cumulus Inc., and was managing consultant and opening co-ordinator for No. 97 in St. Kilda and Misty in Hosier Lane.

Matt’s love affair with Mexican cuisine first began whilst living with a Mexican Chef in Seville, Spain and later, Barcelona and when the opportunity arose to head La Esquina in New York City as General Manager, Matt jumped at the chance. La Esquina would undoubtedly be the most successful Mexican restaurant in NYC, and it was through this role Matt got to travel to Mexico several times. Following his employment at La Esquina he took up residency in Oaxaca for 9 months. Matt returned to Melbourne in 2009 to open Mamasita and in September 2016, his second Mexican restaurant, Hotel Jesus in Collingwood.

In this podcast we speak about how the idea for Mamasita came about, how he built loyalty quickly with his customers and staff, and how 2020 made his group of venues stronger. Matt and his team really did develop the fresh-casual scene in Melbourne and it was a pleasure to learn from him during this podcast.

Please connect with his venues here-

Mamasita: https://www.mamasita.com.au/#home/about

Hotel Jesus: https://www.hoteljesus.com.au/

Please follow us at POh here: https://www.instagram.com/principle_of_hospitality/

Episode 137 - A neighbourhood brewery bringing people across Melbourne together over a great beer with Justin Joiner from Stomping Ground Brewing

Fri, 28 May 2021 02:00:00 +1100

Episode 137 - A neighbourhood brewery bringing people across Melbourne together over a great beer with Justin Joiner from Stomping Ground Brewing

Justin Joiner is a hospitality professional with more than 20 years of venue management experience here and in the UK, working in a wide range of businesses from fine dining to bars and pubs. He has been involved in the Australian craft beer industry since managing the first James Squire Brewhouse in the early 2000s in Melbourne. He was the venue manager of Melbourne’s pioneering craft beer venue, The Local Taphouse for its first 8 years, and operations manager of GABS Beer, Cider and Food Festival before partnering with Steve Jeffares and Guy Greenstone to establish Stomping Ground Brewing Co in 2016.

Justin’s role within Stomping Ground Brewing Co includes overseeing venue operations, people & culture and external events and activations.

In this podcast we talk about when Justin first fell in love with craft beer, how he and the Stomping Ground team supported their workers in 2020, how the range evolves and stays different, and their new facility to open up this year in Moorabbin in Melbourne's southern suburbs. Even if you aren't a craft beer drinker you will absolutely love this podcast and the generosity and humbleness that Justin projects.

Connect with Stomping Ground here:

https://www.stompingground.beer/

Connect with us here at POH here: https://www.instagram.com/principle_of_hospitality/

Episode 136 - Building a world-class community for the hospitality industry to thrive with Michael Bascetta from Worksmith

Thu, 20 May 2021 02:00:00 +1100

Episode 136 - Building a world-class community for the hospitality industry to thrive with Michael Bascetta from Worksmith

Michael is a hospitality professional with over a decade of experience in the hospitality industry. He spent his formative years in hospitality at Attica and is now co-owner of the award-winning Bar Liberty (Fitzroy), Capitano (Carlton) and Falco Bakery (Collingwood). Worksmith - a hub for the food, beverage and hospitality industry brings together the community through industry resources, events and co-working.

In this podcast we speak about how Worksmith was formed and how they supported the industry with critical information in 2020, why they decided to launch the Melbourne Cocktail Festival and his thoughts on the important steps the industry needs to make to be sustainable and positive moving forward.

Please connect with Worksmith here:

https://worksmith.io/

Please connect with us here at POH: https://www.instagram.com/principle_of_hospitality/

Episode 135 - How home compostable packaging is critical to sustainability Marion Vigot from Mister Rye

Thu, 13 May 2021 02:00:00 +1100

Episode 135 - How home compostable packaging is critical to sustainability Marion Vigot from Mister Rye

Marion Vigot is a French serial entrepreneur and co-founder of Compostable Alternatives, a one-stop platform making it easy for cafes and restaurants to swap and replace (bio)plastic products with certified home compostable alternatives. Their products range focuses on specialized material used daily in kitchens or for takeaways, and break down anywhere there is oxygen and microorganisms, in under 4 months.

In 2019, she co-founded Mister RYE, South Australian rye drinking straws, truly compostable alternatives to plastic/paper options and the byproduct of the local agriculture and grown on certified organic farmland. As well as running her own startups, Marion contributes to Australia's startup ecosystems as the co-President of La French Tech Australia.

She is also a Director and board member at Startup Adelaide. In 2020 Marion was awarded as part of the 40 Under 40 Entrepreneurs Award and as a Finalist in the Women in Innovation Award in the categories Emerging Innovator and Social Impact. More recently, she has just been announced a Finalist in the 2021 7News Young Achiever Award.

Please connect with Compostable Alternative here: https://www.compostablealternatives.com.au/

Please connect with us at POH here: https://www.instagram.com/principle_of_hospitality/

Episode 134- The romance of cooking for high-class people on luxury yachts with Chef Lisa Mead

Thu, 06 May 2021 02:00:00 +1100

Episode 134- The romance of cooking for high-class people on luxury yachts with Chef Lisa Mead

Currently at home in Queensland due to the pandemic, or next guest Chef Lisa Mead has spent the past 26 years travelling between Australia, the Mediterranean and the Caribbean, cooking aboard luxury yachts. Whilst onboard, Lisa has served up some of her amazing and internationally inspired dishes to royalty, heads of state, and celebrities which I can not wait to talk about in this episode. Lisa also appears on her very own TV cooking show in the Caribbean, aptly titled 'Galley Gourmet with Chef Lisa’, which has had a very successful eight seasons exploring the British Virgin Islands. In this podcast we have a great chat with Lisa about her time on yachts in the BV Islands, some juicy stories about her time whilst on there, and how her artwork is an extension of the great food she puts on the plate. We know you will really love this conversation!

Please connect with Chef Lisa here:

https://galleygourmet.tv/

Please connect with us at POH here: https://www.instagram.com/principle_of_hospitality/

Episode 133 - How to build world-class wine programs for over 40 venues at once with Matt Brooke from Cellar and Co. inside Crown Melbourne

Thu, 29 Apr 2021 02:00:00 +1100

Episode 133 - How to build world-class wine programs for over 40 venues at once with Matt Brooke from Cellar and Co. inside Crown Melbourne

Located within Crown Towers, Cellar & Co is led by renowned sommeliers Chris Crawford and Matt Brooke and will give customers rare access to a variety of local and international pours – many of which are firm favourites on the best wine lists at Crown’s array of restaurants in Southbank, Melbourne.

With over fifteen years of experience under his belt as a sommelier in some of Australia’s most food-focused cities such as Melbourne and Brisbane. Matthew has even recently lent his knowledge of wine to the craft itself, producing wine from a small parcel of Pinot Noir and Chardonnay in the Macedon Range as one half of the Sommelier and producer duo, Athletes of Wine. He also serves as a wine show judge for the National Wine Show in Canberra as well as other regional shows in both Victoria and South Australia.

In this podcast we talk with Matt about how he became a sommelier, the best way to taste and understand wine more from the ground up, how to build a winning wine list for your venues, and where he sees both fine wine and no-alcohol market going. This is a refreshing chat with one of the wine gentlemen of our industry.

Please connect with Cellar and Co. at Crown here: https://www.crownmelbourne.com.au/shopping/general/cellarandco/info

Please connect with POH here:

https://www.instagram.com/principle_of_hospitality/

Episode 132 - Building a heritage food business with quality and fun in mind with CEO Steve Plarre, from Ferguson Plarre Bakehouses

Thu, 22 Apr 2021 02:07:00 +1100

Episode 132 - Building a heritage food business with quality and fun in mind with CEO Steve Plarre, from Ferguson Plarre Bakehouses

Steve Plarre is the CEO of the century-old Ferguson Plarre Bakehouses retail bakery chain. He is a 4th generation Aussie retailer & baker in a business that has navigated two World Wars, The Great Depression and his own multi-generational family challenges…and now a global pandemic!

His forefathers count the Queen of England and the President of the USA as past customers. Ferguson Plarre is still very much family owned & operated with 85 stores and a large bakery that crafts well over 100,000 cakes & savouries weekly.

In this podcast we chat about how he, his family and the greater team have built a brand that has been consistent for delivering quality and positive moments for its customers for over 130 years, how the pandemic has allowed him to think differently about their brand, and the growth opportunities moving forward. It is exciting times for the brand and it was great to capture this moment in their history as we discuss the strategy needed for a heritage brand to keep delivering success.

Check out more about Ferguson Plarre here: https://www.fergusonplarre.com.au/

Connect with us at POH here: https://www.instagram.com/principle_of_hospitality/

Episode 131 - How Melbourne coffee venues act more like restaurants with Leon Kennedy the GM from Proud Mary Coffee

Wed, 14 Apr 2021 22:41:00 +1100

Episode 131 - How Melbourne coffee venues are more like restaurants with Leon Kennedy the GM from Proud Mary Coffee a specialty coffee roaster, café, coffee educator and retailer based in Melbourne, Australia and Portland, Oregon USA.

They pride themselves on exceptional coffee, and direct involvement with the farmers and families that produce their coffee, and as they say, the farmers are the true rock stars of coffee, the story starts with the producer Leon Kennedy is the General Manager here in Australia and it is an honour to be sitting here in Proud Mary HQ in Collingwood, Melbourne so he can share his story.

Connect with Proud Mary Coffee here --- https://www.proudmarycoffee.com.au/

As always find out more about POH via our Instagram ----

https://www.instagram.com/principle_of_hospitality/

Episode 130 - How surfing gives you the clarity to start one of the most exciting food tech platforms with Mike and Rich from Kaddy

Thu, 01 Apr 2021 05:00:00 +1100

Episode 130 - How surfing gives you the clarity to start one of the most exciting food tech platforms with Mike and Rich from Kaddy

Mike Abbott and Rich Coombes, school & university mates, are the co-founders of Kaddy. In between surfs and trips to the pub they discussed the pain of clunky time-wasting ordering and payment methods for the beverages industry - legacy ways of doing things ripe for change.

Prior to Kaddy Mike headed up Uber Operations in Australia/NZ and Rich co-founded several beverage businesses including Batlow Cider, Capital Brewing and Will & Co Coffee. Between them, they’ve spent the last decade working within industries that shaped how the Kaddy software was built.

In this podcast we speak about how surfing gives you clarity, how they came to focus in on the beverage market, and how they have managed to grow the business during the pandemic. It is always good to talk to tech founders who come from the industry!

Please feel free to connect with Kaddy here:

Website

Please connect with us here at POH as always:

Website

Instagram

Episode 129 - How a crowd-funded Melbourne start-up will take on takeaway coffee cups in a sustainable way with Catherine and Aniyo from Good-Edi

Thu, 25 Mar 2021 02:53:00 +1100

Episode 129 - How a crowd-funded Melbourne start-up will take on takeaway coffee cups in a sustainable way with Catherine and Aniyo from Good-Edi

Friends and Good-Edi founders, Catherine Hutchins and Aniyo Rahebi, have come up with a unique solution to make the consumption of coffee truly ethical with an edible coffee cup. Choosing the Good-Edi cup at a café means that takeaway coffee lovers don’t need to remember to bring their reusable cups, and they don’t need to accept a single-use takeaway cup that cannot be recycled and will end up in the bin a few minutes later. Good-Edi is like a waffle cone that can be eaten once it has fulfilled its use as a cup.

Consumers not wanting to eat it can throw it in the compost or even the general rubbish, knowing it will not take more than a few weeks to break down naturally. In this podcast, we talk about how they have raised the money to bring it to market, why the product is different from reusable cups and the extraordinary statistics on the number of takeaway coffee cups used in Australia everyday!

Please feel free to connect with Good-Edi here:

Website

Please connect with us here at POH as always:

Website

Instagram

Episode 128 - The world-famous bartender Shawn Soole from Canada on the state of play currently in North America

Thu, 18 Mar 2021 02:09:00 +1100

Episode 128 - The world-famous bartender Shawn Soole from Canada on the state of play currently in North America

Shawn Soole is a Victoria, BC-based hospitality consultant, author and speaker. Over twenty years ago Shawn Soole won a State Title at the Australian Bartender’s Guild cocktail competition, and he has been entirely immersed in the dynamics of the industry ever since. Soole Hospitality Concepts is the realization of his vision for a complete, inclusive consulting experience. Shawn also has a hospitality podcast called Post-Shift.

By bringing together a network of industry-leading colleagues, Shawn combines decades of multi-faceted experience and innovations in all fields of hospitality, including graphic design, marketing and public relations.

Strategically, Shawn and his team at SHC mandate are to provide clients with a structured approach that outlines measurable goals. While implementing efficiencies across all phases of service to promote a healthier bottom-line, SHC recognizes that it’s just as important to drive sales through a strong brand story and tailored effective marketing.

Please connect with Shawn and his team here:

Website

Instagram

Please connect with us here at POH:

Website

Instagram

Episode 127 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney with Maurice Terzini

Thu, 11 Mar 2021 22:17:00 +1100

Episode 127 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney with Maurice Terzini

RE-, the world’s first permanent no-waste bar, is set to open in the newly-restored South Eveleigh precinct in March 2021. An inspiring collaboration between hospitality heavyweights Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room & Bar; CicciaBella), RE- is a bar built from the ground up to be one of the world’s best, with the kind of drinks program Whiley has made a global name on, supported by Terzini’s signature tone and style.

Whiley’s pioneering ethos first brought to life at Scout, brought a sharp focus on local ingredients and sustainability, leading the way with drinks that preferred innovation and taste while minimising waste. At RE-, Whiley is pushing that to its limits, interrogating everything from the materials and glassware, to the light fittings, ingredients and garnishes, through to what goes in the bin.

The result is an approach to waste that is world-leading, with every facet of the bar considered from the lens of sustainability. Whiley’s ultimate ambition is for RE- to be the driver of a global movement that reframes how bars talk about and act on, sustainability and waste. More than anything, he wants to demonstrate how sustainability, flavour and enjoyment can, and should, go together.

Check out all the news about RE Bar here:

Website

Instagram

Please connect with us here at POH as always:

Website

Instagram

Episode 126 - How Julien Moussi has grown Only Hospitality Group from a Coffee Cart to a cafe brand, roastery, bakery group and butcher.

Wed, 03 Mar 2021 21:00:00 +1100

Episode 126 - How Julien Moussi has grown Only Hospitality Group from a Coffee Cart to a cafe brand, roastery, bakery group and butcher.

Only Hospitality Group is a hospitality group based out of Melbourne, Victoria. Coming from humble beginnings, it all began with Director Julien Moussi rolling out the coffee cart to local football matches, with the aim of saving enough capital to start up his own café in Fitzroy. Fast forward 9 years and the group has expanded to consist of 15 venues, as well as our very own Coffee Roastery called Inglewood Coffee.

In this podcast, we discuss how Julien has grown this empire into one that cares so much about the team and it's guests, and how he and his team continue to open venues that are unique and exciting.

Please connect with Only Hospitality Group here:

Website

Instagram

Please connect with us here at POH as always:

Website

Instagram

Episode 125 - Tim McDonald the CEO and Co-Founder of Fonda speaks about how to develop a food brand that makes you feel something

Thu, 25 Feb 2021 06:55:00 +1100

Episode 125 - Tim McDonald the CEO and Co-Founder of Fonda speaks about how to develop a food brand that makes you feel something Fonda was founded in Richmond, Victoria in 2011 by two mates – Tim McDonald and Dave Youl.

Tim was a lawyer and Dave was a fireman when they both set off to Mexico to develop the concept and get inspiration from the Fonda's all over Mexico.

In Mexico, a ‘Fonda’ is a home that a family has opened to the local community as a restaurant, serving delicious and simple food that is made with love. The vision was to develop a menu of Mexican street food dishes designed to share, utilising the quality, freshness and variety of Australian produce.

In this podcast, Tim and I talk about why he developed the brand in Australia and the growth of the brand over the years, the communication to their team over the pandemic, and the hopes for the brand moving forward in Australia, especially with having a CBD venue on it's books.

Please connect with Fonda here:

Instagram

Website

As always we would love to connect with you here to follow our information for the industry:

Instagram

Website

Episode 124 - Andy Hooper from &pizza and shaping a food brand to deeply care about it workers and have a brand with a genuine voice

Thu, 18 Feb 2021 07:00:00 +1100

Episode 124 - Andy Hooper from &pizza and shaping a food brand to deeply care about it workers and have a brand with a genuine voice

Andy Hooper is a restaurant industry veteran with 15+ years of people, operations, brand and technology leadership experience. He has led diverse multi-unit teams for both domestic and international brands, responsible for shaping culture, product + culinary innovation, talent development and guest satisfaction + engagement. Andy currently serves as president for &pizza, having previously served as chief people officer and chief operating officer since joining the brand in 2018.

Prior to &pizza, Andy served as the chief innovation officer and chief people officer for Cafe Rio Mexican Grill, and earlier in his career, he held a variety of leadership roles in human resources for Burger King Corporation, both domestically and internationally. Andy holds a degree in marketing and human resources from the University of Miami Business school.

He and his family live on Capitol Hill in Washington DC. In this podcast, we discuss what he has seen happen in the hospitality industry over the last 12 months since the COVID crisis has become more serious in the US, how &Pizza has evolved its people during his tenure, how the brand has built to exist with a genuine soul and humbleness, and how the brand has been able to grow more sites during the epidemic.

You will be energised after hearing this podcast from one of the best people leaders in hospitality.

&Pizza Website

&Pizza Instagram

We would always love you to connect with us @ Principle of Hospitality

POH Website

POH Instagram

Episode 123 - Oliver Brown, the 'MD of Good Times' from the Big easy group in South Australia tells us how he navigated his venues positively through Covid.

Thu, 04 Feb 2021 00:56:00 +1100

Episode 123 - Oliver Brown, the 'MD of Good Times' from the Big easy group in South Australia tells us how he navigated his venues positively through Covid.

Oliver ‘OJ’ Brown is one of the founding partners of The Big Easy Group. Oliver came from a background in wine and hospitality having studied Oenology and Viticulture while working in venues. Oliver started slinging wines in his own pop-up Fringe bar before co-founding NOLA Adelaide, allowing his love for whiskies to grow.

OJ still oversees operations at each Big Easy Group Venue and loves working on business strategy and internal improvements. You can find OJ slinging the occasional dough disks at Anchovy Bandit and serving hot, fresh pitas at Yiasou George or trawling the internet for new whiskies to buy.

In this podcast, we chat about if Adelaide venues are underrated, how they navigated so successfully and what they focused on as a group to stabilise their team, and how they are looking to grow into the future.

Big Easy Group Website

Principle of Hospitality Website

Principle of Hospitality Insta

Episode 122 - Andrew Ryan from the Prince Hotel St Kilda on his amazing career and the multi-million dollar refurbishment if this icon.

Wed, 27 Jan 2021 16:00:00 +1100

Episode 122 - Andrew Ryan from the Prince Hotel St Kilda on his amazing career and the multi-million dollar refurbishment if this icon.

Andrew Ryan began his hospitality career over 20 years ago as a busboy at a busy nightclub on King Street. This foray into the hospitality industry was just the beginning for Ryan who has played a role in some of Melbourne’s most significant tourism and hospitality ventures including Melbourne Pub Group, Jayco, The Ugly Duckling, Lobby Coffee, Seven Nightclub and Mitchelton Winery.

Andrew's experience offered him the foundation to take on his most challenging role to date; the revival of Melbourne icon The Prince Hotel. Acquired by Andrew and his father Gerry from Melbourne Pub Group in 2015, the Ryan’s recognised that substantial investment in the business was required to restore it to its former glory. In late 2020, Andrew and his team opened Little Prince Wine, making it the final instalment for The Prince Hotel - a four-year, multi-million dollar refurbishment of the St Kilda icon.

“It has been a significant undertaking, re-creating and opening the space, it needs to feel different, it needs to feel new but we have also been mindful of respecting the soul and architectural integrity of the space we love,” said Ryan.

“The Prince Hotel holds a special part in Melbourne’s dining history, and we are looking forward to seeing a new wave of customers enjoy the re-imagined space and the new food and beverage direction,” he said.

The Prince Website

The Prince Instagram

Principle of Hospitality Website

Principle of Hospitality Instagram

Episode 121 -Anna Polyviou: Author, TV Host, Pastry Rebel and DJ

Thu, 21 Jan 2021 06:00:00 +1100

Episode 121 -Anna Polyviou: Author, TV Host, Pastry Rebel and DJ

Anna Polyviou Anna Polyviou, pastry chef extraordinaire, knows how to wow people with her sweet treats and utterly unique style. The award-winning Punk Princess of Pastry is known for her wacky, eccentric, imaginative and out-of-this-world sweet creations.

Anna's quirky urban street style, distinctive hot pink mohawk and super fun and approachable personality make her a hit with kids and adults alike. Anna began her career at The Sofitel Hotel in Melbourne where she won the “Best Apprentice in Victoria” competition run by Les Toques Blanc and was awarded a scholarship to work anywhere in the world to further her cooking career. She followed her dreams to London where she worked at Claridge’s Hotel, which was regularly awarded the best hotel in England.

While in London, Anna also had the opportunity to work under two extraordinary pastry chefs: Miss Julie Sharp (UK’s best Pastry Chef, 2004) and Nick Paterson who was awarded the same prize two years later.

Anna entered and won many competitions, including the Nadell Trophy (Dessert of the Year) and the Culinary Academy Award of Excellence for pastry, which took her to Paris to work with Chef Pierre Herme at Pierre Herme Patisserie at Rue Bonaparte. On returning to Australia as Creative Director of Pastry at Shangri-La Hotel, Anna became a driving force behind the revolution of patisserie in hotels across the country. She created fun dessert activations at a sensational scale and her sell-out Dessert Degustation and high teas put the Shangri-La on the culinary map in Australia.

Anna is a regular presenter and host on network television in Australia. She appeared alongside Tom Parker Bowles and Matt Moran in the prime-time reality series Family Food Fight (Nine) and has appeared on MasterChef Australia (Ten), wowing the judges and stumping the contestants with her challenging and amazing desserts. She has also appeared on Everyday Gourmet, Studio Ten, My Market Kitchen, and The Living Room. A colourful cookbook author, Anna launched her first book Sweet Street in May 2018 (Murdoch), and it sold out within weeks. Her second book Kids’ Corner (Bauer) was released in November 2019.

Anna's Website

Principle of Hospitality - The Podcast - Intro with Shaun and Sash

Wed, 20 Jan 2021 03:00:00 +1100

Principle of Hospitality - The Podcast - Intro with Shaun and Sash

In this trailer Shaun and Sash discuss the change to Principle of Hospitality, and what our vision is for talking to the hospitality industry moving forward.

Episode 120 - How one of Australia major QSR brands Schnitz has navigated through this crisis and is planning for growth, with it's CEO Brenton Howie

Mon, 21 Dec 2020 01:11:00 +1100

Episode 120 - How one of Australia major QSR brands Schnitz has navigated through this crisis and is planning for growth, with it's CEO Brenton Howie

Schnitz is an Australian success story since it’s founder Roman came to Australia in 1974, he has also loved schnitzels and been involved in hospitality, opening his first schnitzel venue in Melbourne in 1975. Bring the clock forward to 2007 and his sons Tom and Andrew help him establish the Schnitz we see today, with it now spanning to 66 locations all over Australia.

Brenton Howie, Schnitz’s CEO, prides himself on his ability to get to the heart of an issue and make the right decision, not just the easy one. By combining his CPA qualification, commercial experience and an ability to lead and build teams, he has managed to build Schnitz through this Covid crisis in a better situation.

In this podcast, we discuss how Brenton started as an accountant first and how that has helped him in his hospitality career, how he has communicated effectively with so many people over COVID, the growth strategy plans for Schnitz moving forward, and what he is looking forward to in 2021.

Please connect with Schnitz here:

Website

Instagram

Please connect with us here:

Open Pantry Consulting Website

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Episode 119 - Food insecurity and how we can do something about it with Paul Newnham from SDG2 Advocacy Hub

Sun, 13 Dec 2020 15:00:00 +1100

Episode 119 - Food insecurity and how we can do something about it with Paul Newnham from SDG2 Advocacy Hub

Paul Newnham heads up the Sustainable Development Goal (SDG) 2 Advocacy Hub as Director, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve SDG2. To this end, the SDG2 Hub facilitates a network of 700 chefs from 70 countries to support chef action on the SDGs. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress on the Global Goals.

Paul specialises in generating solutions to complex problems alongside communities around the world. Paul has over 20 years’ experience in, and extensive knowledge of, the Not For Profit Sector having worked in National and Global roles with a focus on Campaigning, Youth Mobilisation, Advocacy, Marketing and Communication. Working strategically alongside actors from all aspects of the food, agriculture and nutrition industries, Paul seeks to generate change that will impact our food system and the planet. In the build-up to the United Nations Food Systems Summit, taking place in 2021, Paul has been appointed a Food Systems Champion. I know you are going to feel energised and ready to act following this podcast.

Please connect with Paul and all his work here:

Instagram

Twitter

Paul's Facebook

SDG2 Advocacy Hub Facebook

Website

Please find Open Pantry Consulting here:

Website

Episode 118 - The importance of developing a brand first with Pete Dillon from Scoffer Consulting

Wed, 09 Dec 2020 15:00:00 +1100

Episode 118 - The importance of developing a brand first with Pete Dillon from Scoffer Consulting

Pete Dillon is the chief strategist and director of Scoffer Consulting. Pete is an out of the box, free-range thinker; a marketing, brand and communications strategist with decades of experience working across the leisure, lifestyle, FMCG, not for profit and professional services sectors.

A veritable business Swiss Army knife, Pete has worked with some of Australia’s most recognised brands, developing innovative and contemporary strategies to ensure businesses and organisations occupy their rightful place in the market.

With an extensive career in senior and executive hospitality management, as a journalist, radio and tv presenter, public relations and communications gun and armed with a marketing methodology evolved with client satisfaction and growth as key drivers, Pete can always find a solution to issues facing a business or brand.

As we enter a new normal - our 'Newniverse' and navigate our way out of COVID19 and the ensuing effects on the business community, Pete can help you pivot your business to understand how you work in this new paradigm, help develop highly effective marketing and brand strategies and provide a strategic framework to aid in your organisational recovery and growth.

In this podcast, we talk about how marketing often misunderstood in the hospitality industry, how can brands make their venues look different from their competitors during this time, and what areas of the hospitality industry do you think will be hurt the hardest from this crisis.

For more information on Scoffer Consulting please visit here:

Website

For more information on Open Pantry Consulting please visit here:

Website

Episode 117 - Building great food experiences in times of crisis with Kristoffer Collopy from Ethical Kollektiv

Sun, 06 Dec 2020 04:00:00 +1100

Episode 117 - Building great food experiences in times of crisis with Kristoffer Collopy from Ethical Kollektiv

Kris has been on a mission to surround himself with a team that believes in purpose before profit. Since founding The Ethical Kollektiv in mid-2019 (a full-service digital agency supporting responsible organisations) the organisation has attracted some incredible talent which has led to develop its own in-house projects:

Stay Fit Global

Spearheaded by Shari Denny, a global expert in workplace wellbeing program design, Stay Fit Global has brought together an army of well-being experts in mental health, nutrition, movement and play to develop a new virtual wellbeing platform for businesses who want to support remote and global teams in an increasingly digitised world.

OnlineCookingClasses.com.au

A project developed to support the hospitality supply chain, operators and chefs who suddenly found themselves out of work due to Covid-19 restrictions in Melbourne. Starting off as a bit of a side hustle, OnlineCookingClasses.com.au is now delivering fresh ingredient boxes for cooking challenges within 24-hours to all major cities across the country for corporate teams or social get together for groups of up to 1000 at a time.

Summary

Kris applies the same principles to his projects that he learned from representing Australia in international sports. Look after your physical health, and your mindset and keep yourself accountable by leading from the front.

As we start looking forward to 2021, The Ethical Kollektiv has plans to scale OnlineCookingClasses.com.au to three more countries and grow the Stay Fit Global App to 250,000+ users in India who are majorly suffering from the Covid-19 Pandemic

Please connect with Open Pantry Consulting here:

Website

Episode 116 - REFOCUS WEEK - How online bookings are changing and moving into different sectors

Thu, 03 Dec 2020 15:00:00 +1100

Episode 116 - REFOCUS WEEK - How online bookings are changing and moving into different sectors of our industry with Craig Joel from Now Book It

Craig Joel is a Founder of Now Book It, a proudly Australian company that is completely self-funded.

Craig is a former restaurant owner and consultant who has worked in the US, Italy and Australia and has over 30 years of experience in the Industry. He was the president of the Catering Institute in Western Australia for more than 10 years and during his time there, met with hundreds of restaurateurs who were unhappy with the existing reservation landscape.

In the 5 past years, Now Book It has grown to be the largest reservation and gift card platform in the Country and is used by Quay, Firedoor, Movida, Catalina, Coda, Tonka and over 3000 venues in 6 countries.

In this podcast, we talk about how the business started, why online reservations is often a last-minute thought for brands, if COVID will change the brands who move to online booking, and what are the challenges for venues to move to this new type of technology.

Please connect with Now Book it here:

Website

Please connect with Open Pantry Consulting here:

Website

Episode 115 - REFOCUS WEEK - Healthy Finances for your Food Business with Patrick Montelongo from Cafe Bookkeepers

Wed, 02 Dec 2020 15:00:00 +1100

Episode 115 - REFOCUS WEEK - Healthy Finances for your Food Business with Patrick Montelongo from Cafe Bookkeepers

Patrick heads up the Sales & Customer Success team at Cafe Bookkeepers. He has worked behind the coffee bar, managing Sales in wholesale Coffee, & worked alongside teams building tech for the industry. That experience makes him well suited for guiding venues to the great solutions offered by Cafe Bookkeepers.

The @cafebookkeepers team bring their expertise to the industry and offer total financial and business admin services. From bookkeeping to tax and accounting. From cash flow forecasts to new business setups - they've got it covered. They specifically and exclusively serve the hospitality industry, adding clarity and assurance for clients across Australia.

In this podcast, we chat about why financials and bookkeeping often a last-minute thought for independent brands, what new tech is benefiting their clients at the moment, and so much more. Lots of detail here.

Please connect with Patrick and Cafe Bookkeepers here:

Website

Instagram

Patrick's Instagram

Please connect with Open Pantry Consulting here:

Website

Episode 114- REFOCUS WEEK- Supply Chain and Stocktaking with Paul Tory from Foodbomb

Tue, 01 Dec 2020 15:00:00 +1100

Episode 114- REFOCUS WEEK- Supply Chain and Stocktaking with Paul Tory from Foodbomb

Foodbomb is an online platform that aggregates wholesale food suppliers into a single site, where hospitality venues can search, compare and order products. The platform was founded in 2017 by Paul Tory, who has over 20 years of experience in wholesale and ran a home meat delivery business Butcherman for 8 years. Butcherman connected consumers with over 30 independent butchers throughout Sydney in one place, when cafes and restaurants began to approach his B2C operation, Tory saw the wholesale gap.

Foodbomb currently aggregates over 150+ food suppliers into a one-stop shop, providing produce, meat, seafood, dairy, cleaning products, alcohol, packaging and non-perishables to over 1000 Sydney cafes, pubs, clubs, caterers and venues alone. With over 85,000 hospitality venues in Australia (Source: The Drop) and more than 6,000 suppliers around the country suppliers everywhere are going to be under extreme pressure.

Please connect with Foodbomb here:

Instagram

Facebook

Website

Please connect with Open Pantry Consulting here:

Website

Episode 113 - REFOCUS WEEK - Food Safety with Trinity Bond from EnviroChill

Mon, 30 Nov 2020 15:00:00 +1100

Episode 113 - REFOCUS WEEK - Food Safety with Trinity Bond from EnviroChill

Trinity Bond from EnviroChill has been serving the hospitality industry in South East Queensland since 2006. EnviroChill is committed to helping reduce food waste and improve food safety across the industry. With a background in manufacturing, Trinity understands how important it is to minimize waste to increase profits in any business. EnviroChill provides specialized cold room hygiene and refrigeration monitoring systems to help the hospitality industry manage compliance and prevent stock loss.

In this podcast, we talk about the importance of food safety and temperature reads, why the industry has been slow to move on this technology, and the benefits of making sure your coolrooms are cleaned properly.

Please find Envirochill here:

Website

Episode 112 - REFOCUS WEEK - Marketing Automation with Mark Ludweeks from My Guest List

Sun, 29 Nov 2020 15:00:00 +1100

Episode 112 - REFOCUS WEEK - Marketing Automation with Mark Ludweeks from My Guest List

In his current role as Head of Sales for MyGuestlist, Mark helps venues in the hospitality industry run better and more successful businesses. MyGuestlist is an all-in-one CRM & Marketing Automation platform, designed to help venues aggregate all their customer data in one place. Mark has over a decade of experience helping hospitality groups tie in all their existing systems together to create customer journeys that leverage this integrated data, ultimately leading to increased revenue simply by speaking to the right customers at the right time.

In this podcast, we talk about the benefits in automating your CRM list, how venues are developing their offering during this time, and how they have supported their clients through this crisis. I know you are going to love the first instalment of 'Refocus Week'

Please find MyGuestList here:

Website

Please find Open Pantry Consulting here:

Website

Episode 111 - Phillip from Bread and Butter Project

Thu, 26 Nov 2020 06:08:00 +1100

Episode 111 - Phillip from Bread and Butter Project

The Bread & Butter Project is Australia’s first social enterprise bakery, founded in 2013 by renowned bakers/pastry chefs, Paul Allam and David McGuinness, and provides training and employment pathways for refugees and people seeking asylum, in order to boost their prospects of successful resettlement, employment and a strong sense of belonging.

The Bread & Butter Project’s program sees trainees receive hands-on baker training in the company’s Marrickville bakery and a TAFE Certificate II in Food Processing, as well as intensive tutoring in English and numeracy.

As such, every slice of The Bread & Butter Project’s delicious bread helps to educate our next generation of bakers. In this podcast, we talk about why the brand focused on bread production to build a social enterprise, what are some of the challenges in building a social enterprise like this, and their recent partnership with Woolworths.

Connect with Bread and Butter Project here:

Website

As always you can connect with us here:

Open Pantry Consulting Website

Episode 110 - A very honest conversation with UK hospitality coach Azher Rubbani on how has come through the other side with a positive mindset

Sun, 22 Nov 2020 15:00:00 +1100

Episode 110 - A very honest conversation with UK hospitality coach Azher Rubbani on how has come through the other side with a positive mindset

My next guest is Azher Rubbani is a Hospitality Coach with his own company TR corporate which helps restauranteurs & supply chain owners seeking to transform their business & their life by finding & exploiting new & alternative opportunities, he also has his own great podcast called Combat Files in which we have one shared guest, David J Burns. I know you are going to love this podcast as we discuss how he started out in the family food services business, how the UK has been handling the crisis and the way that he challenges his hospitality clients to have their own breakthrough moments.

Please connect with the companies that Azher discussed on the podcast below:

TR Corporate

Combat Files Podcast

Chowbunch

As always please connect with us here:

Open Pantry Consulting

Episode 109 - One of the most talented journalists in Australia Sofia Levin, gives us her thoughts on the current state of the industry

Wed, 18 Nov 2020 16:00:00 +1100

Episode 109 - One of the most talented journalists in Australia Sofia Levin, gives us her thoughts on the current state of the industry

I’m really excited to have a chat with our next guest Sofia Levin who is a Culinary Travel Journalist and has contributed to such media brands as SBS food, good food guide, and lonely planet, as well as having, has her own website Seasoned Traveller in which she invites us to #eat curiously.

In this podcast we talk about how Sofia starter as a writer, how she communicates successfully over so many different mediums, how she feels the industry is coping at this time, and if she feels there will be any fundamental shifts in the hospitality industry moving forward.

Please connect with Sofia here:

Website

Instagram

As always you can connect with us here:

Open Pantry Consulting website

Episode 108 - How to build a design-focused food brand with soul and purpose with Sandra Foti from Piccolina Gelateria

Wed, 11 Nov 2020 21:31:00 +1100

Episode 108 - How to build a design-focused food brand with soul and purpose with Sandra Foti from Piccolina Gelateria

Piccolina is a Gelato House residing in the Melbourne suburbs of Collingwood, Hawthorn St Kilda and is just over 5 years old. The Founder and today's guest Sandra Foti practised many of the gelato recipes when she started making it with her dad about 15 years ago. The result is gelato that is entirely natural, made from fresh cream, milk, sugar and a selection of raw ingredients. Everything at Piccolina is made from scratch using fresh, high-quality ingredients right down to their nut-butters, caramels, sauce and jams.....their gelato is even gluten and gelatin-free.

Even of recent times they have done collaborations with Scott Pickett’s Longrain venues and are also growing their footprint in Melbourne in the coming months, so I hope you very much enjoy this podcast with today's guest Sandra Foti.

Find out more about Piccolina here:

Piccolina Website

Piccolina on Instagram

As always you can reach out to us here:

Open Pantry Consulting Website

Episode 107 - Pete Dillion - One of the best hospitality photographers in Australia

Wed, 04 Nov 2020 15:00:00 +1100

Episode 107 - Pete Dillion - One of the best hospitality photographers in Australia

Pete Dillion a Victorian-based photographer who specialises in food, editorial and commercial photography. His clients have included the Mulberry Group, Treasury Wines, Sofitel Hotels, and Moet & Chandon, and is arguably one of the best food photographers in the country. This time in Melbourne has been a very difficult time for the whole hospitality industry, but especially those who sit behind the scenes of our industry, like photographers and other suppliers, but are so integral in making it the best industry to work in.

Please check out Pete's great work here:

Website: www.petedillon.com.au

Episode 106 - How to build a multi-venue food brand and still deliver on great customer service with Jim Hally from Chicken Central

Sun, 01 Nov 2020 15:00:00 +1100

Episode 106 - How to build a multi-venue food brand and still deliver on great customer service with Jim Hally from Chicken Central

Jim Hally is an outstanding leader in our industry. He is highly dedicated, and he and his team deliver on a consistent product and customer experience every time.

In this podcast we talk about how he started the brand and scaled it to three stores, what his daily routine is to run his businesses to peak performance, and how we has learned to let go of some elements of his business so it can grow even stronger.

You can find out more about Chicken Central here:

Chicken Central Website

Chicken Central Instagram

Please reach out to me here for help with your hospitality business:

Open Pantry Consulting Website

Hospitality Gamechangers on Facebook

Episode 105 - Cara Divine from Bomba Rooftop Bar and the fantastic Youtube show 'Behind the Bar' on how the bar scene is going to thrive after COVID

Wed, 28 Oct 2020 15:00:00 +1100

Episode 105 - Cara Divine from Bomba Rooftop Bar and the fantastic Youtube show 'Behind the Bar' on how the bar scene is going to thrive after COVID

Cara Devine is the Bar Manager at Bomba Rooftop Bar, as well as being a content creator and presenter on YouTube channel 'Behind the Bar with Cara Devine' where she spreads her love of all things bar and booze - especially sherry!

In this podcast we talk about the state of the industry moving forward, and especially how bars are going to continue to deliver a great customer experience as well as her Youtube show and how she tapes so many informative episodes.

Please find out more about Bomba and Cara's show here:

Behind the Bar on Youtube

Bomba Rooftop Bar in Melbourne

As always if you would like to connect with me here:

Open Pantry Consulting

Hospitality Game Changers on Facebook

Episode 104 - I am joined by the Fish and Chip King in the UK Stelios Theocharous for a great conversation about the state of our two countries right now

Mon, 26 Oct 2020 15:00:00 +1100

Episode 104 - I am joined by the Fish and Chip King in the UK Stelios Theocharous for a great conversation about the state of our two countries right now

In this great podcast, successful podcast and fish and chip legend Stelios and I sit down and talk about the state of the hospitality industry in both the UK and Australia. We also chat about what makes the best fish batter and if chips should be frozen or fresh before they are fried!

We also talk about football and how both our governments have handled the COVID crisis. If you like this show then please let us know as we are thinking of doing a more regular segment together.

To find out more about Stelios's podcast and his business please have a look here:

Ceres Podcast

To connect with me if you'd like to talk about improving your hospitality venue:

Open Pantry Consulting Website

Hospitality Gamechangers on Facebook

Episode 103 - How the burger venues will keep kicking goals with Kieran Warwick from The Burger Collective

Wed, 14 Oct 2020 15:00:00 +1100

Episode 103 - How the burger venues will keep kicking goals with Kieran Warwick from The Burger Collective

Kieran founded The Burger Collective from a love of food and tech and a genuine passion for the restaurant space. His role as CEO is to grow revenue and partnerships and he also looks after the finances and capital-raising of the business. He strongly believes in giving power back to restaurants and supporting them where they need it most, digitally.

In this podcast, we chat about the state of the burger industry currently, why burgers have such a big cult following as opposed to other cuisines, how food delivery will change the in-house burger experience and hear about the craziest burger that Kieran has ever had!

Links

App Store - https://apps.apple.com/au/app/the-burger-collective/id1187749108

Play Store - https://play.google.com/store/apps/details?id=com.burgercollective&hl=en

Web app - https://theburgercollective.com.au/

Episode 102 - How humility and courage are two of the most important traits to have in a kitchen with Executive Pastry Chef Kay-Lene Tan

Wed, 07 Oct 2020 15:00:00 +1100

Episode 102 - How humility and courage are two of the most important traits to have in a kitchen with Executive Pastry Chef Kay-Lene Tan

Melbourne-born, and Singapore-raised - This unique combination has fuelled the inspiration for Pastry Chef Kay-Lene Tan's dessert creations. Growing up in a Peranakan household, she was always surrounded by great food. She started her culinary journey in Singapore, working for some of the world's best chefs such as Chef Joel Robuchon, and Chef Andres Lara.

She is currently the Executive Pastry Chef of Tonka and Coda in Melbourne. She was the recipient of the Hostplus Hospitality Scholarship 2018, which gave her the opportunity to work with Dominique Crenn at Atelier Crenn (San Francisco), and Ana Ros at Hisa Franko (Slovenia). She was also the winner of the Rising Star award at the FoodService Magazine Women In FoodService Awards 2017, and the first runner-up in the San Pellegrino Young Chef Pacific 2015. Chef Kay-Lene creates desserts that are reminiscent of her time spent roaming the vibrant streets of Singapore with her family.

I know you are going to love this podcast as we navigate through discussing team culture, leadership, resilience to get a product to market quickly, and the importance of trust. This is an inspirational podcast.

Please connect with Kay-Lene Tan here:

Instagram: https://www.instagram.com/kaylenetan_/

Episode 101 - The importance of supporting artisan brands with Patient Wolf Gin Co-Founder Dave Irwin

Sun, 04 Oct 2020 15:00:00 +1100

Episode 101 - The importance of supporting artisan brands with Patient Wolf Gin Co-Founder Dave Irwin

Patient Wolf is an urban gin distillery, located in Southbank, Melbourne and founded by two mates, Matt and Dave.

It was born from a belief that well crafted and considered things have no fear of time. Quality things. Original. Handcrafted. Defined. Measured. Made with equal parts expertise and attitude. It takes considerable effort to realise them, and it takes even more to critique and refine.

But they’re worth waiting for. Dave is Patient Wolf’s co-founder and Head Distiller. He heads up the distillery and operations and gets a kick out of

experimenting with botanicals and driving innovation.

He also manages the Distillery Door, where you’ll find him hosting a gin masterclass and taking people through a Gin flight.

In this podcast, we talk about the biggest challenges they have had to overcome during this time, how they have seen the crisis from a supplier perspective, and how they feel the bar scene will be effected in the long run.

Please find out everything about Patient Wolf Distilling Co. here:

https://www.patientwolfgin.com/

Episode 100 - How Bakers Delight, one of the biggest fresh bread retailers is going from strength to strength on it 40th Birthday with Joint-CEO David Christie

Wed, 30 Sep 2020 16:00:00 +1100

Episode 100 - How Bakers Delight, one of the biggest fresh bread retailers is going from strength to strength on it 40th Birthday with Joint-CEO David Christie

David is the Joint CEO of Bakers Delight, a retail bakery business with over 600 locations across Australia, New Zealand, Canada and USA. He grew up in southern Africa and studied Literature at the University of Cape Town, before receiving his ‘real’ education within the restaurant industry.David was first bitten by the baking bug in 2004 while travelling through Canada with his girlfriend (and now wife) Elise Gillespie, whose parents had founded the Bakers Delight business in 1980.

Jumping at the opportunity to immerse themselves in a fledgling international business, David and Elise joined Bakers Delight’s North American subsidiary, COBS Bread. David used the opportunity to fully immerse himself in the operation and set out to learn the bakery and retail business from the ground up.

He has lived in six different cities in the US and Canada while expanding the brand and held several key leadership positions in all countries that COBS Bread/Bakers Delight operates in.

In 2012 David and Elise moved to Melbourne to take on General Manager roles for Bakers Delight, overseeing operations in Australia and New Zealand.

In January 2017, David and Elise were appointed Joint CEOs of Bakers Delight in Australia and New Zealand when founders, Roger and Lesley Gillespie chose to step down after 37 years at the helm. As next-generation representatives with a passion for product innovation and business expansion, their appointment has kick-started an exciting new era for the family-owned business.

Please find out more about Bakers Delight here:

https://www.bakersdelight.com.au/

https://www.cobsbread.com/

Episode 99 - How will tech play an even more important role moving forward with Levi Aron from SevenRooms

Sun, 27 Sep 2020 16:00:00 +1100

Episode 99 - How will tech play an even more important role moving forward with Levi Aron from SevenRooms

Tech will play such an important role in how hospitality brands function and remain profitable moving forward. One of the most credible players in this space is SevenRooms.

Levi Aron is the Chief Revenue Officer at SevenRooms, a guest experience platform for the hospitality industry. Prior to joining SevenRooms, Levi was the Australian CEO and Country Manager of Deliveroo, a London-based food delivery tech startup. Throughout his tenure at Deliveroo, Aron was instrumental in helping grow the service into 13 countries, over 500 cities globally. In addition to being a strong people leader, Levi’s drive for creativity, efficiency and innovation have seen him implement countless data-led strategies across organizations to transform the customer and partner experience. His previous experience includes roles at YumTable, Catch of the Day, and Roxberry Group.

SevenRooms is a fully-integrated, data-driven guest experience platform that helps hospitality operators connect data across the guest journey. From neighbourhood restaurants and bars to international, multi-concept hospitality groups, the end-to-end platform enables operators to automatically drive revenue and profitability by leveraging data to build direct relationships, deliver exceptional experiences, and increase repeat visits & orders. Founded in 2011 and venture-backed by Amazon, Comcast Ventures and Providence Strategic Growth, SevenRooms has dining, hotel F&B, nightlife and entertainment clients globally, including Bloomin’ Brands, MGM Resorts International, Mandarin Oriental Hotel Group, The Cosmopolitan of Las Vegas, Jumeirah Group, Wolfgang Puck, Michael Mina, Momento Hospitality Group, SkyCity Entertainment Group, Matteo Sydney, LDV Hospitality, Zuma, Altamarea Group, Major Food Group, AELTC, Chase Hospitality Group, D&D London, Corbin & King, Live Nation and Topgolf. The company was recently included on Inc.’s annual Best Workplaces for 2020 and Forbes’ Best Startup Employers 2020 lists.

Please connect with SevenRooms here:

Linkedin: https://www.linkedin.com/company/sevenrooms/

Facebook: https://www.facebook.com/SevenRooms/

Instagram: https://instagram.com/sevenrooms

Twitter: https://twitter.com/SevenRooms

Episode 98 - How are shopping centres assisting their food tenants with Chad Hermsen from QIC Retail

Thu, 24 Sep 2020 01:35:00 +1100

Episode 98 - How are shopping centres assisting their food tenants with Chad Hermsen from QIC Retail

Food venues in shopping centres have not had a loud voice in the general conversation of the challenges that the hospitality industry is facing. Chad Hermsen is one of the most talented and balanced people in retail leasing and is the Portfolio General Manager for QIC Retail in Victoria and Western Australia.

QIC Retail owns and manages an AUD$17.75 billion portfolio of circa 50 retail and commercial properties across Australia and the US on behalf of our institutional investment clients.

The management and investment approach centres on creating vibrant places at the heart of communities, where people choose to be, and where they feel proud to belong. Places that build local experiences and meaningful relationships; with spaces to support each part of our lives.

In this podcast, we talk about what QIC has done to support their food vendors during this time, how shopping centres will attract new customers post-pandemic, and if the tenancy mix will change due to the pandemic and lead to fewer food venues.

Please find out more about QIC and connect with Chad below:

QIC Website: www.qic.com

Chad Hersmen on Linkedin: linkedin.com/in/chadhermsen

Episode 97 - How to keep your mental health in check with our returning guest, Elaine Batho

Sun, 20 Sep 2020 16:00:00 +1100

Episode 97 - How to keep your mental health in check with our returning guest, Elaine Batho

Elaine Batho is a life coach and wellness consultant helping overworked stressed professionals to love life again. Elaine works with her clients through personal coaching, workshops and transformational retreats. Elaine brings a vast range of knowledge, experience, and from having overcome her own battles with anxiety and stress at the height of her previous career in the hospitality industry and it was great to have her back to share her thoughts at this time.

In this podcast we talk about how we can look after our mental health during this time, some coping methods she has developed during this time, as well as some realisations about her own life. I know you are going to get so much great information you can use in your own life from one of the top leaders in this space.

Please find out more about Elaine here:

www.elainebatho.com

Episode 96 - How to automate your marketing strategy with Chrissy Symeonakis from Creative Little Soul

Wed, 16 Sep 2020 16:00:00 +1100

Episode 96 - How to automate your marketing strategy with Chrissy Symeonakis from Creative Little Soul

Chrissy has nearly 20 years' experience working across all aspects of the hospitality industry, from slinging cocktails behind the bar to working as a publicity and events coordinator for some of Australia's finest restaurant and hotels.

Approximately 7.5 years ago Chrissy was diagnosed with multiple sclerosis, a condition that caused her to suffer severe neurological pain and problems with mobility. Feeling somewhat dismayed at the unsupportive nature of her then workplace, Chrissy was determined to create a new kind of work environment and culture that allowed her the freedom and flexibility to work from home and extended that same support and flexibility to others, and thus Creative Little Soul was born.

Creative little Soul now has hundreds of clients all over the world and a talented team of copywriters, designers and digital marketing professionals. Chrissy has been able to leverage her comprehensive understanding of the multiple different facets of the hospitality industry to create unique, integrated communication campaigns that help clients thrive and navigate a changing digital landscape. I hope you enjoy this great podcast from an expert in her field.

You can check out the website here:

http://creativelittlesoul.com.au

Episode 95 - How sustainable building practices will benefit the hospitality industry with Architect David Chenery from OSP in the UK

Sun, 13 Sep 2020 16:00:00 +1100

Episode 95 - How sustainable building practices will benefit the hospitality industry with Architect David Chenery from OSP in the UK

David Chenery of Object Space Place is an interior architect and design consultant. Over the last four years, OSP has worked to understand the sustainability challenges facing the restaurant industry, and this now dominates their approach to design. They are currently embarking on a research project to create the design framework for a truly “Restorative Restaurant”, one that they define as ‘giving more than it takes’. The approach is being built around the principles of a circular economy; designing with the end of life in mind, building in rigorous flexibility, designing out waste and lowering embodied and operational carbon.

We talk about how he is fitting out an old supermarket at the moment and how the new owner has said there are to be no skips on-site during the new project—a tremendous change in mindset. We discuss the restorative restaurant and how brands can fit out venues with sustainability in mind. Lastly, we discuss how fit-outs can be pulled apart to be reused or salvaged to make sure they are re-used, designing for flexibility and end of life.

Please find out more about David's great work here:

Website: https://objectspaceplace.com/

LinkedIn: linkedin.com/in/davidchenery-sustainablehospitalitydesign

Episode 94 - Melissa the Prosecco Queen

Wed, 09 Sep 2020 16:00:00 +1100

Episode 94 - Melissa the Prosecco Queen

Melissa first fell in love with Prosecco, the utterly delightful Italian sparkling wine made from the Prosecco grape (now known in Italy as ‘Glera’), in 2003 on a trip to Italy, where she discovered that its delicate acidity, soft bubbles and citrus/floral nose made it the perfect wine to drink at any time of the day or night.

The Prosecco Queen is a multi-faceted business, offering Prosecco masterclasses, dinners and other special events, as well as an online wine and merchandise store with a hand-picked selection of Italian and Australia Prosecco for you to try. If she wouldn’t drink it herself, she won’t ever sell it to you because life is too short to drink bad wine!

In this podcast we talk about how her business been affected since COVID, what she thinks COVID will do for event-based enterprises in the long term, and what areas of the hospitality industry will be hurt the hardest from this crisis.

Website: https://www.theproseccoqueen.com.au/

Instagram: https://www.instagram.com/proseccoqueenau/

Episode 93 - What do we do with our industry next with Wil Slickers the champion of hotels and hospitality in the US

Sun, 06 Sep 2020 16:00:00 +1100

Episode 93 - What do we do with our industry next with Wil Slickers the champion of hotels and hospitality in the US

This is an exceptional podcast as Wil Slickers, and I get together for a co-hosted show. Wil Slickers is the champion of the hotel industry in the US with his very successful StayLux brand, which is one of the best luxury vacation rental companies in the US. He also has a very successful podcast called SlickTalk-The Hospitality Podcast.

In this episode, we talk with no pretence and talk about how we see both our industries going over the next few years and what we can do to develop both the restaurant and accommodation industry. I think you'll enjoy the honesty that comes out.

Please find all about Wil and everything he is doing here:

linktr.ee/Slicktalk

Episode 92 - We talk about how airport food businesses are coping during this crisis with Shane Beyer from SSP

Wed, 02 Sep 2020 16:00:00 +1100

Episode 92 - We talk about how airport food businesses are coping during this crisis with Shane Beyer from SSP

Shane has significant management experience gained from managing organisations throughout Australia, Asia, the Middle East, Africa and Europe spanning a range of industry sectors involving Retail, FMCG, Hospitality and QSR, encompassing franchised and corporate-owned stores. Shane has been with SSP for over four years and looks after over 160 food venues in airports throughout Australasia. They represent brands such as Starbucks, Carls Jnr and YoSushi.

With projected 2019 of airline travel levels to not come back until 2023, Shane has had to think about the overall business very differently, especially as he navigates different airport bodies, government and customer expectations. He looks after over a massive team, and during the pandemic, Shane went back to the floor of his venues to understand what the team was doing day to day and made him appreciate his operations so much more. In this podcast we talk about how he has managed his squad professionally during this time, his thoughts on what areas of the travel industry will be hit the hardest during the next few years and how his business will change and evolve during this time, and how brands can open up in airports across the world.

Please connect with Shane and find out more about SSP here:

SSP: https://www.foodtravelexperts.com/international/

Shane on LinkedIn: linkedin.com/in/shane-beyer-9b205318

Episode 91 - Justin Dry from the award-winning DTC wine brand Vinomofo

Sun, 30 Aug 2020 16:00:00 +1100

Episode 91 - Justin Dry from the award-winning DTC wine brand Vinomofo

Justin Dry is an Entrepreneur, Investor and Co-Founder + CEO of Vinomofo, one of Australia’s fastest-growing companies. Launched in April 2011 from a little garage in Adelaide, Vinomofo now operates in Australia, NZ and Singapore.

Winners of Fastest Growing Company at the Deloitte Tech Fast 50 Awards 2013, Online Business of the Year at the Australian Startup Awards 2014, Best Startup at the SmartCompany Startup Awards 2014, Online Retailer of the Year 2015 at the ORIA’s, Telstra Business of the Year - Victorian Telstra Business Awards 2016, Hot Innovator 2017 at the Power Retail awards and Hottest Aussie Online Retailer and the StartCon E-commerce Company of the Year 2018, amongst many others. Outside of his business, Justin is a husband, dad, wine lover and islomaniac.

In this podcast, we talk about how Justin was born into the wine industry with a lot of his family coming from the wine world and starting some first vines in the Barossa Valley. Always an entrepreneur, Justin worked in tech and property before coming back to wine and started Vinomofo in 2011. We discuss how the brand has had to change since COVID including all his staff working from home and the warehouse needing a shift in how it gets its job done. We also discuss if WFH will continue and how that will change people have hospitality experiences and most importantly restaurants and bars.

Please find out more about Justin and Vinomofo here:

Website: https://www.vinomofo.com/

Instagram: https://www.instagram.com/vinomofo/

Youtube: https://www.youtube.com/user/vinomofo

Episode 90 - All about the state of the hotel industry with Adam Knight from the Proven Principles Podcast

Wed, 26 Aug 2020 16:00:00 +1100

Episode 90 - All about the state of the hotel industry with Adam Knight from the Proven Principles Podcast

Adam Knight is the Principal at Knowing Hospitality, a Seattle based, full-service hotel management and consulting company that specializes in stabilizing and improving hotel businesses, driving better results for owners, and providing better experiences for guests and employees.

Growing up in Canada, Adam’s hospitality career took him all over his home country, the Caribbean and the United States. After more than two decades in operations, administration and executive leadership roles with Fairmont, St. Regis and independents, Adam knows what it takes to create successful hotels and high functioning teams.

In this podcast, we talk about how the hotel industry is in crisis. The current situation for hotels in the U.S. is that national occupancy is 48.9% down which is 34.5% YOY, with an average hotel rate $100.04 down 25.3%.

Currently, there are 15,000 hotel developments in development worldwide at the end of 2019. We also discuss how hotels will need to innovate and become grocery stores and think about other revenue streams. I really hope you enjoy this podcast, please find the Proven Principles Podcast, on all podcasting apps.

Social Media Links

Website: https://knowinghospitality.com

Podcast: https://theprovenprinciplespodcast.com

LinkedIn: https://www.linkedin.com/company/knowing-hospitality

Facebook: https://facebook.com/knowinghospitality

Episode 89 - The future of events with Nicole Santer from Eventbuzz360

Sun, 23 Aug 2020 16:00:00 +1100

Episode 89 - The future of events with Nicole Santer from Eventbuzz360

Nicole began her events journey young, in her family catering business, and was instrumental in the expansion of the business into airlines, hospitals and hotel catering. “My family were very well known as the premier catering company in the community”. Nicole is highly driven and ambitious with a passion and flair for business, which led her to start her own venture.

In 1998, Nicole established her own event management agency, Extraordinary Events, and soon started organising events for many of the world's largest brands. Now with her newest project EventBuzz360, event organisers are taken on a journey inside the world's most spectacular corporate and social events, connecting them to coveted designers and other event suppliers, all at their fingertips. Through its pictorial platform, organisers can start imagining how their event could "look and feel” and find suppliers to help them with their event’s production!

In this podcast we talk about if she believes the events industry can come back after COVID-19, what parts of the events space will never come back, what areas of the hospitality industry that supports events does she believe will be hurt the hardest from this crisis and what she is most looking forward to doing again for yourself post-COVID.

Please find out more about EventBuzz 360 and Nicole here:

Website: https://eventbuzz360.com/

Email: hello@eventbuzz.com

Episode 88 - Josh Kopel and how the industry looks in California and the benefit of hindsight

Wed, 19 Aug 2020 16:00:00 +1100

Episode 88 - Josh Kopel and how the industry looks in California and the benefit of hindsight

Josh walked the path for over 20 years. He started as a Busser, worked his way to Barback, then to Bartender to Bar manager to General manager to Owner/Operator. He has run everything from dive bars to fine dining restaurant and everything in between. He's one of the lucky restaurateurs that's made it.

In 2019, he founded FLO; a restaurant growth accelerator focused on helping restaurants optimize their business and dramatically grow sales. The joy as he experienced by serving my community as a restaurateur has been entirely eclipsed by the satisfaction he gets from helping fellow restaurateurs build better businesses and lives for themselves. Whether you need bailing out or building up, he is there to help.

In this podcast, we talk about what he has seen happen in the hospitality industry since the start of COVID-19 in LA, what areas of the hospitality industry do you think will be hurt the hardest from this crisis and what's next for Josh and his brand, as he is doing so many great things. I hope you enjoy the joyful podcast at this time.

WEBSITE: https://www.joshkopel.com/

PODCAST: https://anchor.fm/fullcomp

Episode 87 - Jordan Elkurdi from Mercury Nero discusses how engineering changes will develop the coffee and greater hospitality industry

Sun, 16 Aug 2020 16:00:00 +1100

Episode 87 - Jordan Elkurdi from Mercury Nero discusses how engineering changes will develop the coffee and greater hospitality industry

Mercury Nero has been quietly working away over several years researching, designing and manufacturing coffee equipment and solutions for the industry. Our products are designed and built to optimise performance and maximise results from your espresso extraction, milk texturing and accurate hot water delivery. The whole product is made in Melbourne, Australia.

In this podcast, we talk about how the service industry is changing. Jordan and his team did a lot of uninstalls of coffee machines when the start of COVID happened in Melbourne. We discuss how the coffee machine market hasn’t really changed and how Jordan and his team have developed the Mercury Nero coffee machine. Plus I also get Jordan’s take on what cafes will survive long term during the current crisis and how keeping open during this time and using the government incentives properly will be the best strategy.

Please find out more about Jordan's brands, Mercury Nero and East Coast Espresso here.

Website: https://mercurynero.com.au/

Website: https://eastcoastespresso.com.au/

Episode 86 - Sam Carson and Ben Day from Acai Brothers talk about how a health brand will grow stronger during COVID times.

Wed, 12 Aug 2020 16:00:00 +1100

Episode 86 - Sam Carson and Ben Day from Acai Brothers talk about how a health brand will grow stronger during COVID times.

Acai Brothers are Australia’s leading Superfood Bar franchise and have become internationally recognised for their innovation within the hospitality realm. Specialising in Acai Bowls, Smoothies, Juices, Coffee and more, Acai Brothers have become widely renowned for creating delicious and affordable healthy food options.

In this podcast we talk about how the founders of Acai Brothers Sam and Ben were deeply engaged in the fitness space, both owning gyms and being professional athletes. They got together and started the brand idea over some delicious chicken one night. They build the logo, concept, and brand ideals in a short time frame. We talk about the smaller format model that they are wanting to role out for the Acai Brothers brand. This includes pop-up events and food trucks. We talk about what has changed in the Acai Brothers business since COVID and what their biggest learning about the industry has been during this time. We finally talk about what they are both looking forward to for the Acai Brothers business as we move out of COVID-19. I think you'll have a laugh and really enjoy this podcast with these two great founders.

Please find out more about Acai Brothers here:

Website: https://acaibrothers.com/

Instagram: https://www.instagram.com/acaibrothers/

Episode 85 - Will vegan culture grow during this time and the landscape of the South African market during COVID with Hayley Cooper from Wild Dreams Hospitality

Sun, 09 Aug 2020 16:00:00 +1100

Episode 85 - Will vegan culture grow during this time and the landscape of the South African market during COVID with Hayley Cooper from Wild Dreams Hospitality

Hayley Cooper the owner of Wild Dreams Hospitality, is an industry leader with over 20 years of experience in Hospitality Management. She provide's a professional and expert service in Consulting and Recruitment and currently serves clients in Southern Africa, including Businesses in Botswana, Swaziland, Malawi and beyond.

In this podcast, we discuss what she has seen happen in the hospitality industry since the start of COVID-19 in South Africa, about the vegan consulting that Hayley does currently, and if she believes the vegan/vegetarian consumer will grow during this time. This is a very honest podcast in a part of the world that I don't know a lot about and it was a privilege to learn a lot more from Hayley through this podcast.

Hayley's consulting services are tailored to your company requirements and she can offer these in person or remotely. They include HR admin assistance, F&B support, staff training & vegan hospitality consulting. To get in touch with her or to get more detailed information on any of these aspects please visit her here:

Website: www.wilddreams.co.za

Instagram - https://www.instagram.com/wilddreamshospitality/

Episode 84 - How is the UK responding to this crisis with Michael Tingsager Founder at Hospitality Mavericks

Wed, 05 Aug 2020 16:00:00 +1100

Episode 84 - How is the UK responding to this crisis with Michael Tingsager Founder at Hospitality Mavericks

Michael has been living and breathing this industry from the day he was born, and he started working in his mum and dad’s small restaurant group in rural Denmark from an early age. He spent six years building a 20+ unit cafe chain in Denmark; 11 years working in McDonald’s Denmark and the UK, and more than 8 years as a consultant working with restaurant brands across Europe. He also is the CO-founder of The Bear Kitchen in London, which is a catering business delivering into offices across London.

In this podcast we talk about the current landscape in the UK and Europe, the most important learnings from his time in the industry and consulting, and the things that hospitality can positively do in this time if they can't afford a consultant.

Please find out more about Michael and the great work he does with Hospitality Mavericks on the links below:

Email michael@hospitalitymavericks.com

Website www.hospitalitymavericks.com

Episode 83 - How you build a hospitality brand built on excitement, energy and true grit with the exceptional Tim O'Sullivan

Sun, 02 Aug 2020 16:00:00 +1100

Episode 83 - How you build a hospitality brand built on excitement, energy and true grit with the exceptional Tim O'Sullivan

Tim O'Sullivan is 26 years old from Melbourne, no university degrees and love to take risks. He loves building brands and concepts from scratch as well as the pub and footy. He is passionate about hospitality and what it has given him. He is fortunate enough to part own a cafe, a juice company and soon to launch a food truck.

To contain Tim, his parents decided to buy a cafe and get Tim to run it and get up at 5:30am every day! They had no experience in the cafe industry but built the brand to be one of the most successful venues in Essendon. They grew the site and developed it to increase the seats by 40-50 seats and have a nighttime offering with alcohol on Friday and Saturday nights.

Although we talk about funny things like the cafe having an ‘A-Frame-off’ with other local cafe owners, you’ll get so much from this podcast as you realise how Tim and his family have built a brand on what customer actually want. Building customer loyalty has allowed them to build smartly, develop their range of products and be consistent with their customers.

Please find out more about the brands here:

Benny & Me: https://www.instagram.com/bennyandmecafe/

Bae Juice: https://www.instagram.com/baejuiceaus/

Episode 82 - How kick-arse restaurant branding and experience will keep venues going post-pandemic with CEO of Belle's Hot Chicken, Dehne Bingham

Wed, 29 Jul 2020 22:49:00 +1100

Episode 82 - How kick-arse restaurant branding and experience will keep venues going post-pandemic with CEO of Belle's Hot Chicken, Dehne Bingham

Dehne Bigham started in country Victoria and did a marketing degree. He then pivoted to automotive companies and understanding different facets of the business before moving to supply chain processes.

Dehne then went overseas and lived and worked in Vancouver and with A&W Canada with 800 burger locations working with their supply chain, which set him up for great success. He then moved to Grill’d Burgers in a supply chain role again before working with the 100 Burger Group and being the CEO of the synonymous brand that is Belle’s Hot Chicken.

During this time of COVID, Dehne has done a great job of protecting the brand, still delivering on a Belle’s experience and most importantly looking after his team.

During this conversation, we chat about how Dehne has been able to use his skill set to develop Belle’s already great branding and people into a brand that can withstand the storm of COVID.

This is a candid and in-depth podcast from one of the best hospitality leaders in Australia and I know you’ll enjoy it.

Please find out more about Belle’s here:

Instagram: https://www.instagram.com/belleshotchicken/

Website: https://belleshotchicken.com/

Episode 81 - How supporting independent restaurant with strategy will support the greater industry with Elizabeth Tilton and Jessica Abell from Oyster Sunday

Sun, 26 Jul 2020 16:00:00 +1100

Episode 81 - How supporting independent restaurant with strategy will support the greater industry with Elizabeth Tilton and Jessica Abell from Oyster Sunday

In this podcast, I talk with CEO Elizabeth Tilton and head of client partnerships Jessica Abell of Oyster Sunday.

Oyster Sunday is a corporate office for independent restaurants. It is on a mission to reimagine a sustainable and supportive infrastructure for the food and beverage industry. They establish strategic partnerships to support independent restaurants and small food and beverage companies with departments including branding, marketing, operations, systems, HR, + finance. They believe that businesses of all sizes should have access to the professional services that promote healthy growth, so they’re building an economy of scale that gives us all a seat at the table.

In this podcast, we talk about what strategies they have put in place with their clients to assist their business operations during this time, what their biggest learning about the industry is during this time, what they are you looking forward to for their business as we move out of COVID-19, and how they deal with mental health challenges from talking to so many emotional clients at this time.

Please find out more about the great work of Oyster Sunday here:

Website: https://www.oystersunday.com/

Instagram: https://www.instagram.com/oystersunday/

Booklet for support: https://static1.squarespace.com/static/59662b252cba5e23f7a00ffc/t/5ee62222ac46160bd53f2c06/1592140341264/RWCF+Resource+Packet+%28English%29.pdf

Episode 80 - How we can rebuild teams effectively post-pandemic with the CEO of Supp App, Jordan Murray

Wed, 22 Jul 2020 16:00:00 +1100

Episode 80 - How we can rebuild teams effectively post-pandemic with the CEO of Supp App, Jordan Murray

Being so connected to the hospitality industry has made me understand that staffing is the hardest part of hospitality for business owners, and individuals often don’t receive the right hours on their weekly roster. There is often mismatch in demand and supply for shifts. Supp is an app where underemployed hospitality workers connect with managers in need of skilled staff. I know this is going to be a critically important product for the industry as we rebuild our teams. The platform handles the full process from recruitment through to admin and payments and is live across Melbourne, Sydney and Byron Bay Area.

In this podcast, I talk with the CEO Jordan Murray about what he has seen happen in the hospitality industry since lockdown, what areas of the hospitality industry he thinks will be hurt the hardest from this crisis and how he believes an app like Supp can play a part in the rebuilding of venue teams.

Please find out more about Supp App here, or just download it from the App Store and have a play

Instagram: https://www.instagram.com/suppapp/

Website: https://www.suppapp.com/

Episode 79 - How will delivery platforms change and evolve with Scott Landers, CEO of Figure 8 Logistics

Mon, 20 Jul 2020 16:00:00 +1100

Episode 79 - How will delivery platforms change and evolve with Scott Landers, CEO of Figure 8 Logistics

Figure 8 Logistics was founded in 2019 as a food delivery consulting agency based in New York City. Figure 8 works with restaurants to build scalable and sustainable food delivery businesses and provides full-service food delivery consulting including technology and logistics development, marketing and media strategy, operations training, and economic analysis. Sample clients include Zuul, Naked Farmer, Seamore’s, and Mexicue.

CEO Scott Landers began his lifelong fascination with water and food in East Texas, where he was born and raised on the sixth-generation Landers Family Farm. He has since worked as a civil engineer, product director, and independent consultant to water and food organizations.

In this podcast, we talk about why delivery is so important to food venues now, if venues should be concerned about coming off major third-party apps and going to a white-label system and if Scott believes ghost kitchens are going to stick around.

Please find more about Figure 8 Logistics here:

Website: https://figure8.delivery/

Instagram: https://www.instagram.com/figure8logistics/

Episode 78 - How to pivot a premium restaurant brand into a delivery concept overnight, and gain even more loyal customers along the way

Wed, 15 Jul 2020 16:11:00 +1100

Episode 78 - How to pivot a premium restaurant brand into a delivery concept overnight, and gain even more loyal customers along the way

Today I interview the very proud and inspirational leader of Sugarcane restaurant in Sydney, Milan Strbac.

A local favourite, Sugarcane is an exceptional beach-side culinary destination with an extensive food menu, vibrant cocktails and a 100 healthy wine list. Seconds from Coogee beach, Sugarcane is a great place for a family dinner, relaxed catch-ups or intimate evenings out. The menu is inspired by South East Asia cuisine, focusing on the best Thai, Vietnamese, Malaysian, and Cambodian dishes.

In this podcast we speak about Milan being stuck in South America just before the pandemic happened and was evolving, changing to a delivery model where they had never done delivery before and how they used a platform like Hungry Hungry to manage the deliveries. We discuss how the loyal customers were coming back to the brand during the shutdown and obtaining new customers that haven’t had before.

This is an honest conversation with a leader who pivoted a premium brand into a casual space very quickly and has gained even more respect from his loyal customers as well as his team.

Please connect with Sugarcane restaurant here:

Instagram: https://www.instagram.com/sugarcanecoogee/

Website: https://www.sugarcanerestaurant.com.au/

Episode 77 - Stuart Robertson from Mean Business in NZ and what we can expect after COVID-19

Sun, 12 Jul 2020 16:00:00 +1100

Episode 77 - Stuart Robertson from Mean Business in NZ in what we can expect on the other side of this crisis

Mean Business founder Stuart Robertson has a broad business management background rooted in brand communications and marketing, having worked across some of New Zealand’s most recognised brands including Sanitarium Weet-Bix, New Zealand Rugby Union, ANZ Bank, Ticketek Entertainment Group, Best Ugly Bagels and Al Brown.

Stuart is one of the most qualified hospitality experts in NZ and I am so proud to have him on the podcast to talk about how NZ has pulled through the COVID-19 crisis, and shares some of the expectations we can look forward to as an industry on the other side.

Please find all about Stuart’s great work here:

https://meanbusiness.co.nz

Episode 76 - How Dana Whyte and Marshall King helped build the small bar scene in Adelaide

Tue, 07 Jul 2020 22:40:00 +1100

Episode 76 - How Dana Whyte and Marshall King helped build the small bar scene in Adelaide.

This podcast is very symbolic for me as I grew up in South Australia and left as a young man. Dana Whyte and Marshall King are responsible for some best bars in Adelaide, and they had worked together since 2013 when Clever Little Tailor became one of the first small bars in the West End. Their now three venues brought a resurgence to the short bar scene in the city.

In this podcast, we talk about how the American bar scene has shaped their thinking about what a bar means to a guest and they explain the importance of customer service and bartenders ‘owning a room’.

We also discuss how sustainability and strategy have been vital as they re-open, especially with limited capacity and precisely their feeling on the one person per 4sqm rule. Since the taping of this podcast, they have moved to a one-person per 2sqm ruling.

They are fantastic hospitality leaders, and I hope you get the opportunity to visit their venues one day soon.

Clever Little Tailor Instagram:

https://instagram.com/cleverlittletailor?igshid=1jgb56307xj37

Pink Moon Instagram:

https://instagram.com/pinkmoonsaloon?igshid=197ir87d8u3pu

Port Admiral Hotel Instagram:

https://instagram.com/portadmiralhotel?igshid=txuwgfaxglwj

Episode 75 - Pepe Saya, the best butter in Australia and how the brand pivoted in COVID times to become stronger

Sun, 05 Jul 2020 16:00:00 +1100

Episode 75 - Pepe Saya, the best butter in Australia and how the brand pivoted in COVID times to become stronger

Pepe Saya Butter Co started in 2010, with the dream of making a beautiful tasting butter. Made in a unique round pat with the iconic Pepe Saya head, the first rounds were sold at Carriageworks Farmers Markets in November 2010. Our focus has always been on provenance and transparency.

Pierre Issa (Pepe) is a humble butter maker who is the man behind Pepe Saya Butter Co. A lover of all things dairy and dedicated to changing the landscape of butter consumption in Australia.

Pepe's focus has always been on influencing chefs to support Australian made butter and supply it in the kitchens and tables across the country- aiming to set the benchmark for premium Australian butter.

In this podcast, we talk about the pivot that Pepe and the brand had to make at the start of COVID. The brand was doing a lot of foodservice brands and had to double down on their retail roots to make sure all their staff could remain employed. He was able to activate his online store properly so that he could also meet the 'at-home' market as well. Pepe Saya has now become an even stronger brand from smart strategy, guidance and wisdom and wants to do the right thing and look after the long-serving team members. I know you will get so much from this podcast for your business.

Website: https://www.pepesaya.com.au/

Instagram: https://www.instagram.com/pepesaya/?hl=en

Episode 74 -Precious the Foodie and her positive feelings on how the industry can change for the better post-pandemic

Thu, 02 Jul 2020 16:00:00 +1100

Episode 74 - Precious the Foodie and her positive feelings on how the industry can change for the better post-pandemic

Precious Pioneer is a chef who loves food, sustainability, and people. She's the host of Precious the Foodie Podcast and Youtube Channel. She has a diverse background growing up a military child and travelling all over the US. Just at the start of her career, she has a unique perspective and insight into what the hospitality and restaurant industry will look like in the future post-pandemic.

In this podcast, we talk about how Precious started out in her career, what COVID has done to the hospitality industry in Washington, if she feels chefs are becoming more creative and finally if she believes there will be fewer chefs employed in the industry after the crisis passes.

This is an honest and positive conversation with amazing talent at the start of her career. I know how much you will gain from listening to a talented chef and podcaster like Precious.

Podcast: https://podcasts.apple.com/ca/podcast/precious-the-foodie/id1484595447

Instagram: https://www.instagram.com/preciousthefoodie/

Episode 73 -The future of hospitality recruitment with James Dillamore from The People Pipeline

Tue, 30 Jun 2020 16:00:00 +1100

Episode 73 - The future of hospitality recruitment with James Dillamore from The People Pipeline

James Dillamore started his hospitality career at 15 - washing dishes at his local Italian restaurant; he immediately got the bug and loved it. He naturally progressed through the ranks over the following years until he was managing nearly 50 outlets.

James is still passionate about the hospitality space, but has now stepped away from operations and focuses on recruitment, specifically for the industry he knows and loves.

He has recently set up a new business called The People Pipeline, where he partners with his key clients to help them to fill more challenging roles. What makes James different from other hospitality recruiters out there is that he has done the hard yards in hospitality, having worked in the kitchen as a restaurant manager and a national operations GM. He has a deep understanding of the roles he is recruiting for.

In this podcast, we have a detailed conversation about how he feels the recruitment industry will change for hospitality moving forward.

Please find out more about James here:

Linkedin: linkedin.com/in/smerecruitmentexpert

Website: https://www.thepeoplepipeline.com/

Episode 72 - The Importance of Indigenous Ingredients with Hayley Blieden from The Australian Superfood Co.

Sun, 28 Jun 2020 16:00:00 +1100

Episode 72 - The Importance of Indigenous Ingredients with Hayley Blieden from The Australian Superfood Co.

Hayley is the founder, chief dietitian and Managing Director of The Australian Superfood Co (TASC). Prior to founding, TASC Hayley worked as a nutrition journalist and nutritionist at the North Melbourne Football Club. She has BSc in Dietetics and Nutrition (Monash) and an MBA (Deakin). Hayley founded The Australian Superfood Co. in 2015 after 2 years of research and product development. Two years later she completely transformed the business away from consumer foods into becoming a major supplier of native ingredients to food and beverage manufacturers and consumers in Australia and overseas. Hayley has juggled motherhood (she has 2 children under 4) and a rapidly growing business while keeping herself fit and healthy. In 2017 she won the Rising Star AusMumpreneur award and later that year won the inaugural Lions Den award at the Fine Foods Expo in Sydney.

In this podcast we talk about:

-How The Australian Superfood Co. started.

-Why she wanted to focus on indigenous ingredients and why it is important to her.

-Why the brand supports Red Dust Role Models.

-What Hayley believes the biggest growing market for the brand is and where she would like to take it.

Please find out more about the brand here:

Website: https://austsuperfoods.com.au/

Instagram: https://www.instagram.com/austsuperfoods/

Episode 71 - How digitisation will evolve restaurant experiences with Hungry Hungry CEO Mark Calabro

Thu, 25 Jun 2020 16:00:00 +1100

Episode 71 - How digitisation will evolve restaurant experiences with Hungry Hungry CEO Mark Calabro

Mark is the co-founder of two hospitality technology businesses: HungryHungry and OrderMate. Mark started thinking about and developing food and beverage payment systems while completing a five-year Bachelor of Telecommunications Engineering and Applied Science, Multimedia double degree at Swinburne University of Technology.

In 2003, he and his co-founder, Shannon Hautot, outgrew the Melbourne garage they started in and launched OrderMate, a revolutionary POS system for an industry better acquainted with buying a cash register out of a box.

In this podcast we talk about how he started the Hungry Hungry brand, the change in delivery basket size during COVID, his thoughts on suburban venues coming back first as more people work from home, and how the Hungry Hungry brand will help more venues move online.

Please find out more about Hungry Hungry here:

https://www.hungryhungry.com/

Please always follow us here:

https://www.instagram.com/open_pantry_consulting/

Episode 70 - How Fable Foods is now one of the strongest meat-alternative brands in Australia with CEO Michael Fox

Mon, 22 Jun 2020 16:00:00 +1100

Episode 70 - How Fable Foods is now one of the strongest meat-alternative brands in Australia with CEO Michael Fox

Michael grew up as a meat-loving Australian. As a child, he once penned a song (more like a demanding chant) entitled “Steak of Glory”. He became vegetarian in 2015 for health, environmental and ethical reasons, but he still craves that steak of glory.

Michael shops at his local Farmer’s Market on the Sunshine Coast in Australia on a Saturday morning bake sourdough and generally like to cook healthy food for his family which includes a three and 1-year-old (he promises he’s not got them accidentally drunk). He wanted to combine his cravings for meat with his healthy home cooking habits to create whole-food-based plant-based meat.

In this episode, we discuss why Michael decided to start Fable and the importance of meat alternatives in today’s environment as well as discussing some of the destructive myths that surround meat alternatives.

We had a great conversation as it is a balanced conversation that is open, honest and thoughtful.

Key links:

www.fablefood.co

instagram.com/fablefoodco

Episode 69 - Let's Eat Homemade App with it's CEO Chris on how he is scaling the platform

Thu, 18 Jun 2020 16:00:00 +1100

Episode 69 - Let's Eat Homemade App with it's CEO Chris on how he is scaling the platform

At Let’s Eat, homemade meals and produce are now available just like takeaway, for delivery or pick up. Be it delicious meals ready to eat, fresh organic homegrown produce, or attending a local neighbour’s food event or dinner, simply browse, find, and order. It’s about seeing what amazing food and events are available in your neighbourhood.

In this episode, I talk with Chris the CEO of Let’s Eat Homemade about the brand and how he has scaled it to now. He gives great insights about the brand’s early stages of growth, how the platform can be utilised by chefs and home cooks, and the plans for the future, it’s a really exciting conversation.

Please find more about Let’s Eat Homemade here:

Website: https://www.letseat.com.au/

Download the app: Search ‘Let's Eat: Homemade Food’

Episode 68 - What award winning journalist and food writer Kara Irving feels about the Melbourne hospitality scenes recovery

Mon, 15 Jun 2020 16:00:00 +1100

Episode 68 - What award winning journalist and food writer Kara Irving feels about the Melbourne hospitality scenes recovery

Kara Irving is an award winning, multi-skilled journalist who has worked in some of the most respected newsrooms in the country. She writes and produces content for online, while working as homepage editor. In 2016, Kara began presenting lifestyle and food video content, which appears on the Herald Sun's social media platforms. She's also a food writer and has restaurant, cafe and bar reviews published in Herald Sun Weekend, Delicious on Sundays and writes a weekly drinks column for Taste. Therefore, she knows all about food!

In this podcast we talk about how she finds the treatment from hospitality owners when she writes on a venue, where she believes in the industry will go next to recover from the pandemic. what makes a good food writer in a world of everyone having an opinion, and all about her new program called 'Snack Chat'

Please connect with Kara here:

https://www.karairving.com/

https://www.karairving.com/snack-chat

Episode 67 - How to build a dominant Tea Brand with Julie from Eloments Vitamin Tea

Thu, 11 Jun 2020 23:00:00 +1100

Episode 67 - How to build a dominant Tea Brand with Julie from Eloments Vitamin Tea

Following two years of research, Julie Hirsch launched Eloments Natural Vitamin Tea with Cofounder Nicole Lamond - the world's first 100% natural vitamin tea. After just over a year of sales, Eloments has secured shelf space in 2000 stores around the world, providing tea lovers with 9 essential vitamins and minerals in each cup. Julie was recently named the Telstra Victorian Business Woman of the Year and listed in Forbes 30 under 30.

In this podcast we talk about how 97% of the tea market is not fair trade and about how customers are craving responsible brands during this time. We also discuss how Julie and Nicole landed a contract with Wooolworths at the start of the business and were in 75% of their stores within 6 months of the initial launch of Eloments.

As a female founded brand Julie and her business partner have done an amazing job in breaking through some of the barriers of entry, and I am very fortunate that she discusses this openly in the podcast.

Please find out more about Eloments Vitamin Tea here:

https://eloments.com/

https://www.instagram.com/elomentstea/

Thanks so much for listening,

Shaun

Epsiode 66 - How food security is a growing issue with Matt the CEO of Food For Change

Mon, 08 Jun 2020 23:00:00 +1100

Epsiode 66 - How food security is a growing issue with Matt the CEO of Food For Change

Food for change is a not for profit organisation founded by Social Entrepreneur Matt Donovan. What Food for Change is a farm that supplies fresh food to those people in need. Since it started in 2017 it has produced enough food for 130,000 meals and is completely run by volunteers.

1 in 10 people will have food insecurity in their life. 2500 food organisations are feeding people everyday in Australia, and Food for Changes uses that infrastructure. Food for change can ideally produce a meal for 10 cents.

We talk about all this and more as well as how Matt is working on a marketplace for hospitality venues to donate food

Please find out more about Food For Change here:

info@foodforchange.org.au

www.foodforchange.com.au

As always please follow us here:

https://www.instagram.com/open_pantry_consulting/

Episode 65 - Joelle from Wolfdown in how to focus on one great product and do it well

Thu, 04 Jun 2020 23:00:00 +1100

Episode 65 - Joelle from Wolfdown in how to focus on one great product and do it well

Joelle tarted the Wolf Down brand was after many conversations with her fiancee and group of friends about how someone should start a Doner brand.

Sometimes customers got confused in what the product was, and she and her team had to educate their customers on what real Doner is.

In this podcast we talk about how keeping the menu simplistic will allow the product to go viral on social media, how the Ottawa scene is at the moment, the importance of controlling the controllables and how her team has stepped up during this time.

The brand wanting to move to Vegas for their second store and I'm excited to see them do this. Joelle is a breath of fresh air in hospitality leadership.

Joelle’s article on Medium: https://medium.com/@joelleparenteau/why-are-restaurants-so-fucked-ca07c4624745

Wolfdown Website: https://www.wolfdown.com/

Wolfdown Instagram: https://www.instagram.com/wolf.down/

Episode 64 - How to get venue more organised with Roderick Schneider from Tanda

Mon, 01 Jun 2020 23:00:00 +1100

Episode 64 - How to get venue more organised with Roderick Schneider from Tanda

Tanda is an online workforce success platform that helps businesses manage rostering, timesheets, payroll, and employee onboarding. They service businesses both big and small, whether your staff has 10 people or 30,000 plus.

In this discussion we talk frankly about

-What Tanda has seen happen in the hospitality industry over the last two months since the start of COVID-19 with your clients

-The customer tracing platform that Tanda has developed for the hospitality industry?

-If Rod feels that this crisis will make the industry more organised overall with the processes that will need to be put in place?

The industry is facing many challenges, and I hope that this downtime is spent by owners focuing on how their businesses can better work for successes and overall profitability.

Find out more about Tanda's offering here:

https://reopen.tanda.co/

https://www.tanda.co/

As always check us out here: https://www.instagram.com/open_pantry_consulting/

Episode 63 - The exciting developments in food waste transformation with Dean Turner from Enrich 360

Fri, 29 May 2020 00:00:00 +1100

Episode 63 - The exciting developments in food waste transformation with Dean Turner from Enrich 360

60% of Australia's landfill is food waste.

Enrich 360 uses Bio-Dehydrators to process food waste and compostable products, that then heats and create steam to create green water and also provides a dry Bio-mass that can used it for market gardens, farms, or compost. Pretty amazing. Enrich 360's goal is to produce tastier and more nutritious food, reduce landfill and to reduce soil degradation.

In this podcast Dean and I talk about how food waste and methane gas contributes to a bad environment, how they are changing the industries perception that the cheapest way to get rid of food waste is to put it in landfill and the practices that South Korea has had in place about banning food waste going to landfill since 2005.

Enrich 360 are doing a great job for the food service industry including delivering a certification process for restaurants and venues using their service so customers can know that those venues are doing the right thing with food waste.

Please find out more about Enrich 360 here:

Website: http://enrich360.com.au/

As always please find out what we are doing here: https://www.instagram.com/open_pantry_consulting/

Episode 62 - How hospitality training will move more online with Jonathan and Tony from Typsy

Mon, 25 May 2020 22:30:00 +1100

Episode 62 - How hospitality training will move more online with Jonathan and Tony from Typsy In this episode I talk with Jonathon and Tony from the online hospitality training platform Typsy.

Typsy is an online learning platform with video courses from some of the world's best hospitality instructors.

In this podcast we talk about.

-How did Typsy start in the sector and why was it focused on hospitality?

-What they have seen happen in the hospitality industry over the last two months since the start of COVID-19?

-Why they believe training is so important at this downtime?

-And finally, where to next for Typsy?

Please find the links to Typsy's special offer for the industry here:

https://www.typsy.com/

As always please connect with us here: https://www.instagram.com/open_pantry_consulting/

Episode 61 - Building a new world cider company with Justin Ostrom from Arquiteka

Fri, 22 May 2020 00:00:00 +1100

Episode 61 - Building a new world cider company with Justin Ostrom from Arquiteka

Justin Ostrom and his father Stephen started the Arquiteka brand in 2015 in the Yarra Valley in Victoria. After many years of growing apples they wanted to create a new world cider, which is real terms means it’s not too sweet and perfectly balanced.

The brand had a testing start after their brewery was vandalised before they went to market, they couldn’t get their insurance paid and they were down 1 million dollars before a bottle had been sold. We discuss the difference between ciders in Australia and how they are converting people from wine and sour beer sales with a low sugar product. We also talk about how caring for the environment will change and shape the brand by moving into cans and using different flavours of the product over time.

Finally we talk about the imminent bar closures around Australia and what they are planning on doing to grow post that tough period in the industry.

Please find out more about Arquiteka here:

Website: https://www.arquiteka.com.au/

Instagram: https://www.instagram.com/arquiteka/

As always please reach out to us here: https://www.instagram.com/open_pantry_consulting/

Episode 60 - How to storytell on social media with Brett Campbell from Claxon Agency

Tue, 19 May 2020 00:00:00 +1100

Episode 60 - How to storytell on social media with Brett Campbell from Claxon Agency

Brett Campbell runs Claxon Agency a multi-award-winning digital growth agency that delivers revenue growth for brands through digital channels; relentlessly driven in the pursuit of innovation, success and great Spotify playlists.

In this podcast we discuss how Brett started out in the marketing field in a very different way, how he believes hospitality brands can cut through on social media to stay afloat through the art of storytellng, and the emergence of platforms like Tik Tok.

We also discuss the importance of having a contingency plan for the next crisis as well as taking a hollistic view of your whole hospitality business to understand if you should continue. to trade.

Lastly, Brett gives us his best tips to get more exposure across all social media channels. I know you will really get a lot of tacitcal information out of this for your business.

Website: https://claxon.agency/

Instagram: https://www.instagram.com/claxon.agency/

As always please rech out to us on Instagram: https://www.instagram.com/open_pantry_consulting/

Episode 59 - Nick Stone from Bluestone Lane Coffee

Thu, 14 May 2020 23:30:00 +1100

Episode 59 - Nick Stone from Bluestone Lane Coffee

Nicholas Stone is a forward thinking hospitality CEO. The success he has had with Bluestone Lane has hit a short pause as COVID-19 has a deeper impact in the US than in some sectors around the world.

In this podcast we discuss the changing productivity of staff to fit a new labour model, how a big brand like Bluestone is pivoting during a challenging time to donate coffee to frontline workers and moving to customers need. We also discuss how the ‘coffee at home’ market has changed and his thoughts for the industry moving forward.

In this podcast you will pick up his positivity and optimism for his brand and for the industry as a whole which is very humbling.

You will find out more about Bluestone Lane here:

Nicholas on LinkedIn: https://www.linkedin.com/in/nicholas-stone-49465767/

Instagram: https://www.instagram.com/bluestonelane/

As always please reach out to us here: https://www.openpantryconsulting.com/

Episode 58 - Our industry needs more thoughtful voices like Wendy Hargreaves

Wed, 13 May 2020 00:00:00 +1100

Episode 58 - Our industry needs more thoughtful voices like Wendy Hargreaves

Everyone has a voice on the hospitality industry and the food and drink experiences that are had, and since the advent of social media at scale these voices have become less trustworthy. Wendy Hargraves is one person who has been a journalist for over 30 years is a very trustworthy voice in the hospitality scene and it is was a pleasure to talk with her in this podcast. In this podcast we talk about honest discussions she has had with friends in the industry, how she feels it can come out the other side in a positive way, and the great new projects that she is working on at the moment.

I hope you enjoy this podcast with one of the leaders in food journalism.

Please find Wendy’s projects here:

https://fiveofthebest.com/

https://www.tickertv.com.au/news/how-fermenting-is-the-new-norm/

As always please reach out to us on Instagram: https://www.instagram.com/stories/open_pantry_consulting/

Episode 57 - How to build a hospitality brand for all the right reasons with Mr Yum founder Kim Teo

Sun, 10 May 2020 23:21:00 +1100

Episode 57 - How to build a hospitality brand for all the right reasons with Mr Yum founder Kim Teo

After so much debate over the last 6 months about delivery platforms and disruption I wanted to have a guest on my podcast that I very much respect in this space, especially during these times I knew that Kim Teo would provide great insights of what she is doing with Mr Yum.

In this podcast we talk about how the brand started whilst they were busy building other brand ideas, how they were able to adapt from a picture menu QR code, to a payment gateway and now to a delivery facility.

I hope you enjoy this podcast as we navigate how to make this industry profitable and flexible for owners moving forward.

You can find out more about Mr Yum here: https://www.mryum.com/

Episode 56 - Richard Docherty from Laneway Greens / Part 2

Fri, 08 May 2020 00:00:00 +1100

Episode 56 - Richard Docherty from Laneway Greens / Part 2

After so much great feedback following his last time on the show I knew that I had to get him back, especially during these times I knew that Richard Doherty would provide great insights of what he is doing with Laneway Greens.

As you would of heard from his last appearance on episode 44, Richard is a seasoned professional in the hospitality industry and I talk to him during this podcast on how he is pivoting Laneway Greens to meet the new demand of ‘at home’ meals with their recently released ‘Home Box’.

We also discuss on how he feels the industry is surviving at the moment, and how the industry might look at the other side of this crisis.

I hope you really enjoy this frank chat about where one of the most progressive food brands in Melbourne is at right now.

Please find out more about Laneway Greens here:

https://lanewaygreens.com.au/

Epsiode 55 - How can venues survive and grow after COVID-19

Tue, 05 May 2020 01:24:00 +1100

Episode 55 - How can venues survive and grow after COVID-19

I was fortunate enough to speak with Simon Taylor a couple of weeks ago from the UK. We have been friends for the last couple of months, and in that time I have learnt a lot more about the European landscape of hospitality venues.

In this podcast I wanted to understand what his thoughts were on the current crisis in the Uk and Europe regarding the funding and developing of hospitality venues, something which he knows all to well in his businesses ‘the swipe right experience and ‘the hospitality portal’.

Simon has had an amazing work history with cruise ships, pubs/bars and even big spirit brands like Bacardi, and through his experiences he has learnt so much which prepares him well for this next stage of his career. I know you will get a lot from this podcast.

Please find connections to Simon here:

https://thehospitalityportal.com/

https://swiperightexperience.com/

Please always remember to connect with us here:

https://www.instagram.com/open_pantry_consulting/

Episode 54 - How landlords and tenants should talk to each other for a win/win outcome

Wed, 29 Apr 2020 23:32:00 +1100

Episode 54 - How landlords and tenants should talk to each other for a win/win outcome

With so much of the focus of the current issues with the hospitality industry revolving around leasing, and operators trying to function deals with landlords, I wanted to get an independent leasing agent of the highest quality, Andrew Danson, to give our listeners the best advice on what to with their leasing arrangements during this time.

In this podcast we talk about what he has seen happen over the last month since the start of COVID-19, advice on what a tenant should be saying to a landlord right now and finally what strategy a tenant should look at to survive post COVID-19.

I think you will really enjoy this podcast as Andrew breaks down what to do in really simple terms.

You can always connect with Andrew from Urban Food Collective here:

https://www.urbanfoodcollective.com/

andrew@urbanfood.net.au

As always please reach out to us here on Instagram:

https://www.instagram.com/open_pantry_consulting/

Episode 53 - How My story will help you in COVID-19 as hosted by Jason Titus

Mon, 27 Apr 2020 01:00:00 +1100

Episode 53 - How Shaun's story will help you in COVID-19 as hosted by Jason Titus

One of the highest rating podcasts and most comments I get is the one I did with Jason Titus in 2019 about my story. If you haven't listened to it already, it is episode 19.

I wanted to get Jason back to interview me again to just talk about how I put my businesses into liquidation in 2008 as I thought during these COVID-19 times it would be a story that would resonate with people and also give some business owners some perspective about what to do with their business during this time.

If you'd like to contact Jason please reach out to him here:

jt@jasontitus.com.au

linkedin.com/in/jasonatitus

As always please connect with us here:

https://www.instagram.com/open_pantry_consulting/

Episode 52 - How life challenges gives you perspective on what to do next with your food venue with Julian Mero

Thu, 23 Apr 2020 01:00:00 +1100

Episode 52 - How life challenges gives you perspective on what to do next with your food venue with Julian Mero

It was a delight to talk with Julian Mero who is a food and beverage leasing executive with the large shopping centre brand QIC.

Julian shares with us his time growing up in the industry in his dad's pizza shop and how falling back into hospitality and working for popular eatery Groove Train in Australia taught him so much about his leadership style and resilliance.

In this epsiode we discuss:

-How the concept of Groove Train come about

-What were some of the hardest challenges you faced at Groove Train

-What is the future of shopping mall leasing given the situation we are in now.

-With all the skill you now have and the lessons you have learnt, where do you think you can add most value to the industry next

Please connect with Julian here:

Email: j.mero@qic.com

LinkedIn: linkedin.com/in/julianmerocolliersretail

Hospitality consulting to launch later in 2020: http://foodbeveragelogic.com.au/

As always please connect with me at Open Pantry Consulting here: https://www.instagram.com/open_pantry_consulting/

Episode 51 - How one amazing woman in Chloe Chaplin has seen challenging times in the hospitality industry and is doing everything she can to make them positive again

Mon, 20 Apr 2020 01:03:00 +1100

Episode 51 - How one amazing woman in Chloe Chaplin has seen challenging times in the hospitality industry and is doing everything she can to make them better

I have been lucky enough to know our guest Chloe Chaplin for a couple of years and she has always brought positivity and passion to those around her in the industry. When I heard of two initiatives she had personally started to bring positvity since the COVID-19 crisis, I knew I had to get her on the show. These being Travelling tables and Mosman Eating.

In this epsiode we talk about:

-How Chloe started out in her career.

-Tells us what she has seen happen to the hopso industry in Sydney in the last month.

-How Travelling Tables is building connections and community.

-How Mosman eating helping restaurants in Sydney.

-If she thinks the change in delivery/pick up will be ongoing for the industry?

Please find links to Chloe here:

hello@chloechaplin.com

https://www.travellingtables.com/

http://www.mosmaneating.com/

As always, please connect with us here:

https://www.instagram.com/open_pantry_consulting/

Episode 50 - How the coffee industry will come out of COVID 19 with Julian Young from Toby's Estate

Fri, 17 Apr 2020 01:00:00 +1100

Episode 50 - How the coffee industry will come out of COVID 19 with Julian Young from Toby's Estate

The story of Toby's Estate began in 1997, when coffee-loving lawyer Toby Smith made a life-changing decision, swapping legal books for coffee cups to follow his passion for his favourite brew. Travelling to some of the most remote corners of the globe, Toby lived amongst the coffee-producing communities, experiencing first-hand the lifelong dedication and hard manual labour that went into growing their exquisite beans.

Fast forward to today and the coffee industry is one of the major suppliers of hospitality venues that would be more scared than most. With cafes, coffee roasters and the coffee loving public nervous about the dramatic changes that have happened so quickly, I was very fortunate to talk with Julian Young who is the Sales Manager for Toby's Estate in SA/WA on where he sees his industry pivoting to to survive.

In this episode we talk about:

-How has the coffee industry changed from a supplier perspective in the last month?

-How has Toby’s Estate pivoted the business since COVID-19?

-Does he think the coffee culture is at risk in Australia with the drop in the supply?

-Does he believe coffee sales will go down worldwide with cafes being shut?

Toby's Estate are doing some cool things online at the moment, so please make sure you check them out here:

https://www.instagram.com/tobysestatecoffee/

https://www.tobysestate.com.au/

As always, please make sure you check us out on Instagram, or visit our website so more information on what we do:

https://www.instagram.com/open_pantry_consulting/

https://www.openpantryconsulting.com/

Episode 49 - How will fresh food supply chain deal with COVID-19 with Steve Biviano from Select Fresh Providores

Wed, 15 Apr 2020 01:00:00 +1100

Episode 49 - How will fresh food supply chain deal with COVID-19 with Steve Biviano from Select Fresh Providores

The fruit and vegetable industry was one of the first one's to really suffer as restaurants and cafes pulled back operations or close completely.

In this podcast Steve Biviano, the Group GM discusses with me how the Select Fresh Providores brand has pivoted in the current crisis, and how he thinks they and the industry will come out of it strongly.

We also discuss:

-How did he start out in his career?

-How has the Fruit and Veg industry changed over the last month?

-Does he think customers will get used to delivered food on a regular basis?

-Does he think this situation will lead to less F&V suppliers or just a change in the supply chain itself?

Steve discusses a fruit and veg box that is available to order in QLD and NSW. Please find the links below:

QLD business: https://selectfreshprovidores.bigcartel.com/

NSW business: https://simplyfreshwholesaleproduce.bigcartel.com/

As always please follow us on instagram here: https://www.instagram.com/open_pantry_consulting/

And please stay safe during this time.

Episode 48 - SPECIAL EPISODE - Part 2 - How to financially deal with the crisis of COVID 19 for your hospitality business

Thu, 02 Apr 2020 08:00:00 +1100

Episode 48 - SPECIAL EPISODE - Part 2 - How to financially deal with the crisis of COVID 19 for your hospitality business

With the growing Covid-19 crisis hitting every area of the economy worldwide, but especially the hospitality industry, I thought it was pertinent to have one of my most trusted sources in the financial sector, Braden Johnston the Senior Accountant and Director from Rising Tide Financial Services based in Melbourne on the podcast to talk about the latest stimulus package from the Australian Government, but also add value to wherever you are listening from in how we talk about the strategy around your hospitality venue in this testing time.

Following on from last week's conversation, In this podcast we discuss:

-The benefit of having a great strategy

-What's the difference between Jobkeeper and Jobseeker payments

-An update on what stimulus is on the horizon now that you can access

-The difference between federal, state and council grants and funding.

-What are the very short term solutions that you can implement today as a strategy

-The items to look for when contemplating superannuation payment withdrawls

I know this is a very confusing time for everyone. I believe part of my role in the industry is to cut through the noise and give you some clear strategy and planning tools as you continue to navigate this crisis for yourself, your family and your team. We will bring back Braden over the coming months as I want to make sure you have a plan for your hospitality business moving forward.

Please reach out to Rising Tide Financial Services on the following links below to be part of the information that they are sharing for business owners:

Website: https://risingtidefinancial.com.au/

Facebook: https://www.facebook.com/RisingTideAU/

Please reach out with any questions for me: shaun@openpantryco.com

Episode 47 - SPECIAL EPISODE - How to financially deal with the crisis of COVID 19 for your hospitality business

Fri, 27 Mar 2020 04:50:00 +1100

Episode 47 - SPECIAL EPISODE - How to financially deal with the crisis of COVID 19 for your hospitality business

In this podcast we discuss:

What you should be focused on for the next two months
What are the signs to look for when deciding when to continue to try (amongst restrictions) or wind the business up
How do you price your product when your supply chain might raise their raw ingredient prices
What stimulus is on the horizon now that you can access
What are the very short term solutions that you can implement today as a strategy

Please reach out to Rising Tide Financial Services on the following links below to be part of the information that they are sharing for business owners:

Website: https://risingtidefinancial.com.au/

Latest post: https://risingtidefinancial.com.au/news/coronavirus-looks-like-its-here-for-the-long-run/

Please reach out with any questions for me: shaun@openpantryco.com

Episode 46 - Meet the amazing founders of Young Henrys beer and how they always do things differently for the right reasons

Thu, 26 Mar 2020 03:30:00 +1100

Episode 46 - Meet the amazing founders of Young Henrys beer and how they always do things differently for the right reasons

Like most good stories, Young Henrys started over a beer. Meeting on opposite sides of the bar, Richard Adamson and Oscar McMahon got talking over their love of beer and music, and discovered they also shared the view that the Australian beer scene felt a little stagnant – that it should be more adventurous, innovative and fun. With Richard’s experience in brewing, and Oscar’s hospitality know-how, they decided they should do more than just talk.

Overcoming a tangle of red tape, Young Henrys eventually found a home in a modest warehouse in the backstreets of Newtown. With a few friends, a small brew kit and the maxim to ‘serve the people’, the first Young Henrys beers were brewed in March 2012.

The idea was pretty simple: brew beer our local community would enjoy and be proud to call their own. As much as they've grown, that’s remained fundamentally the same. Only these days ‘our community’ goes far beyond the geographical, and has evolved to include like-minded folk throughout Australia, united by the values we hold dear - music, art, culture & community

In this podcast we talk about:

-How did you start Young Henrys?

-Why has sustainability been a focus for the brand in a space that hasn't really focused on that?

-You have decided to do collaborations with many different independant artists, venues and galleries...why has this been important for the YH brand?

-Where do you want to shape and evolve the brand now seeing that you have done so many noble and cool things?

I think you are really going to enjoy this podcast as it was alot of fun to have a laugh and conversation with three great men.

Connect with Young Henrys here:

https://younghenrys.com/

https://www.instagram.com/younghenrys/

Remember you can always chat to me here or ask a question in the link provided in this bio:

https://www.instagram.com/open_pantry_consulting/

Episode 45 - Tobie Puttock and where he sees the hospitality industry going next

Wed, 11 Mar 2020 09:24:00 +1100

Episode 45 - Tobie Puttock

I was very fortunate to sit down with celebrated chef Tobie Puttock recently and record a podcast with him. We talked at length about his career start as a young man at Caffe e Cucina and then found his love for cooking in Italy, the UK And Switzerland.

We discussed how he met Jaime Oliver and developed a friendship which led to him taking on Jaime’s 15 restaurant. Tobie openly discusses his challenges in the industry, where he thinks it is going next and his new exciting projects.

This podcast is for anyone who is in the industry and wants to learn how to shape there career in an honest and humble way.

Tobie is a true gentleman of the industry and I hope you enjoy this podcast.

Please find out about Tobie through his website here: http://www.tobieputtock.com

Episode 44 - Richard Docherty and shaping a hospitality brand with a sustainable team and food system

Mon, 02 Mar 2020 20:20:00 +1100

Episode 44 - Richard Docherty the CEO of Laneway Greens

In this episode I talk with the CEO of Laneway Greens on building sustainability.

We chat about how he started as an engineer, moved from Scotland to Australia to work in a mine shaft, before starting a life in New Zealand running and owning bars and taking on cherry orchards!

He talks about his plans for his current role of CEO at Laneway Greens and shaping the brand for success and the battles he has had to overcome since starting.

I really hope you enjoy this podcast with Richard!

To connect with Richard the best way is on LinkedIn on the link below:

https://www.linkedin.com/in/richarddocherty

Episode 43 - How to develop a leadership culture with Mark Wright

Tue, 25 Feb 2020 02:18:00 +1100

Episode 43 - How to develop a leadership culture with Mark Wright from Wham Consulting.

Mark lives and works in the UK, Newcastle-upon-Tyne in the cold North East! His tale is that of a 16 year-old glass collector in a city centre bar that goes on to be Operations Director at one of the country’s most loved Independent cinemas and in the space in between managed for local and national private companies both at venue and multi-site level, and now he runs his own hospitality and leisure specific consultancy company. In this podcast we have a great conversation about hospitality teams and how you can grow them and make them stronger and more resilient

Episode 42 - How to pivot your career in the hospitality industry with David J Burns

Mon, 17 Feb 2020 06:38:00 +1100

Episode 42 - How to pivot your career in the hospitality industry with David J Burns

David’s passion for food started as a young entrepreneurial 12 year old on the south coast of England where he would spend the Summer months catching prawns and selling them to the local fish monger and assisting his late father selling the garden produce at the local Summer markets. David dedicated the first decade of his career to the hospitality industry enjoying diverse experience in London, France and Portugal before landing on Australian shores in 1988.

In 2016 David established DJB Food Group with offices in Melbourne and London. David has since partnered with numerous entrepreneurs, small to medium sized businesses both in Australia and internationally including success stories such as Remedy Kombucha who recently accepted a minority investment from Lion dairy and drinks.

David has also recently collaborated with Price Waterhouse Coopers assisting their food / agricultural and international trade teams.

This is a great conversation with someone who has done a whole lot in the hospitality industry and if you are thinking about changing pathways in your career then this will add a lot of value

David's Website: https://www.djbfoodgroup.com/

Open Pantry Podcast feedback: https://www.instagram.com/open_pantry_consulting/

Episode 41 -How the Sonoma Film Festival has managed to maintain it’s world class standard over the last two decades

Mon, 27 Jan 2020 06:28:00 +1100

Episode 41 - How the Sonoma Film Festival has managed to maintain it’s world class standard over the last two decades

Now in the 23rd year, the Sonoma International Film Festival (March 25 - 29, 2020) takes place in the heart of Northern California's Wine Country and will feature more than 90 hand-selected films including independent features, documentaries, world cinema, and short films. All films are shown at intimate venues within walking distance of Sonoma's historic plaza. The Festival is dedicated to promoting independent film, supporting filmmakers around the world and inspiring film lovers.

In this episode I talk with Kevin McNeely, the Executive Director and Chay Woerz, the Operations and Sponsorship Manager for the festival.

So if you love to hear about festivals start out, or if you are thinking of going to the Sonoma Film Festival, then I know you will get a lot from this podcast.

Please let me know what you think as always by connecting with me below:

Shaun@openpantryco.com

Here is the main link to find out more or book to go to the amazing Sonoma Film Festival:

http://www.sonomafilmfest.org/sonoma-film-festival.html

chay@sonomafilmfest.com

Episode 40 - How to deal with stress and gain mental happiness with Elaine Batho

Sun, 05 Jan 2020 07:18:00 +1100

Episode 40 - Elaine Batho

In this episode I talk about the importance of mental happiness in the hospitality industry with Elaine Batho.

Her 30 years in the hospitality industry covers hotels, restaurants, contract corporate dining, and the London 2012 Olympics just to name a few.

Today she host retreats working as a life and wellness coach and helping other people create and host retreats. As well as coaching women in the hospitality sector to improve their health and happiness.

She followed this path after transforming herself after many years of chronic stress, anxiety and burning out.

As we know the culture of work hard play hard, drinking, late nights and erratic diet is a massive contributing factor to poor health.

The RSPH (UK) research states that 1 in 5 hospitality workers suffer from work related severe mental health issues, and 1/4 of hospitality staff have reported seeking psychological support or medication.

We share with you on this podcast how you can stay well whilst working in hospitality.

I know Elaine’s story will help others identify what to do before it becomes a problem.

Please connect with Elaine here:

http://www.elainebatho.com

As always please reach out on Instagram or LinkedIn,

just search @open_pantry_consulting

Episode 39 - How the circular economy will shape the hospitality industry with Robert Phelps

Tue, 10 Dec 2019 20:30:00 +1100

Episode 39 - Robert Phelps the President of Silverchef Canada and how the circular economy will shape the hospitality industry.

In this episode we talk about:

-How SilverChef supports restauranteurs in scaling their business

-How the ‘Circular Economy’ is impacting Canada’s hospitality sector

-How tech innovations are changing the hospitality sector

-How the principles of the ‘Sharing Economy’ are influencing how hospitality operators do business (e.g. commissary kitchens)

-Consumer appetite - and demand - for hospitality operators to become more sustainable

Please make sure you also check out the Canadian hospitality awards that Robert talked about in this episode

https://www.silverchef.ca/

Episode 38 - Chronic Tacos and the plans for growth within the US, Canada and Asia

Tue, 03 Dec 2019 12:18:00 +1100

EPISODE 38 - Chronic Tacos and the plans for growth with the CEO Michael Mohammad and Founder Randy Wynner

Chronic Tacos is a California-inspired Mexican grill that celebrates authenticity and the individuality of its customers.

The fast-casual franchise is known for its fresh Mexican cuisine that is customized for each guest’s distinctive taste.

Founded in 2002, the Aliso Viejo, California-based company has more than 30 locations operating across North America and is committed to serving only the highest quality ingredients and all-natural meats.

Chronic Tacos offers traditional Mexican items such as tortas, taquitos, flautas and tacos as well as burritos, tostada bowls and salads, including a breakfast menu all day.

With 70 current locations open across the country and a plan to open 100 new locations, it is difficult to imagine that Chronic Tacos had small beginnings. What began as a small local taqueria in Newport Beach has evolved into an international fast-casual franchise.

In this episode we talk about:

-How the brand started in 2002

-How they have made Chronic Tacos different from their competitors

-If a strategy or emotional is more important in scaling a brand

-What trends they are seeing in the American food environment

-Where to next for the Chronic Tacos brand

Please make sure you reach out to them here:

https://www.instagram.com/chronictacos/

https://www.chronictacos.com/

As always please reach out to us and give us any feedback on the podcast:

https://www.instagram.com/open_pantry_consulting/

Episode 37 - Darren from PerformHR on the importance of making sure staff are paid correctly

Tue, 26 Nov 2019 20:35:00 +1100

Episode 37 - Darren from PerformHR on the importance of making sure staff are paid correctly

PerformHR bring innovative thinking and hands-on assistance to your organisation to help you get the best out of your people – and your business. Their HR outsourcing offerings enable businesses to access best-practice people strategy, where and when they need it.

In this episode, I talk to Darren Fogarty, Head of Partnerships at PerformHR and we discuss the following questions:

-What are the most important documents to have in someone's HR pack when they start work?

-Whats the best way to understand the most appropriate hospitality award?

-What's the big change in moving to STP?

-How do you balance full time, part time and casual staff in order to be more profitable

I know if you are trying to navigate the minefield that is HR at the moment, especially in an industry like hospitality, then you will find this very valuable.

Please connect with them here:

https://performhr.com.au

Episode 36- Cargo Crew and how Felicity Rodgers and her team have built it into a international uniform powerhouse

Sun, 17 Nov 2019 23:30:00 +1100

Episode 36 - Cargo Crew

Led by originality and fashion design heritage, Cargo Crew have taken a fresh approach to uniform design that delivers style together with functionality.

Cargo Crew believes good design puts functionality at its heart, which is why they obsess over every detail, every button, every seam, to ensure our uniforms not only look the part, but are high-performing.

Led by their "Performance with Passion" approach, Cargo Crew are committed to delivering value through design and style that can't be defined purely as uniform.

In this episode I talk to the founder of Cargo Crew, Felicity Rodgers and we discuss:

-What made her start the Cargo Crew brand

-Why Cargo crew was made for hospitality

-Why was the range scaled overseas and what successes have they had

-Where she made the move to a bigger HQ and where she wants to take the brand next

We hope you really enjoy this episode and please make sure you check out the Cargo Crew brand in the following places:

https://www.cargocrew.com.au/

https://www.instagram.com/cargocrew/

As always please send us your feedback on the podcast here:

https://www.instagram.com/open_pantry_consulting/

Episode 35 - Jemma from the food truck Notorious E.A.T and how she’s kept happy as she grows

Sun, 10 Nov 2019 09:33:00 +1100

In this episode we catch up with Jemma from the burger truck Notorious E.A.T again after 18 months and see how she has developed her food truck business in the Gold Coast, Australia. We cover how she has built it since, how catering has played a major role in her growth, her thoughts on the food truck and craft brewery scene and most importantly how she remains happy every. I hope you enjoy the episode.

Episode 34 - How Balwyn Canteen became one of the best burger shops in Melbourne by working with food influencers and keeping quality

Mon, 21 Oct 2019 09:40:00 +1100

Episode 34 - How Balwyn Canteen became one of the best burger shops in Melbourne by working with food influencers

I feel so lucky to have DJ Richards finally on a podcast after years of asking. He and his wife Adela have built one of the best burger/donut businesses in Melbourne and in this podcast, we go through step by step in how they built it.

Working as a chef for many years, he wanted to combine his love of baking and burgers and create their second very successful venture, Balywn Canteen. DJ and Adela were self-aware enough to use the power of social media in 2015/16 to grow their first venture, Heroes, and realised that the food influencers were gaining a lot of prominence and exposure on social media.

They were smart enough to foster the power of social media and work with the influencer brigade to gain market insights and product development ideas in a saturated Melbourne burger landscape.

Today Balywn Canteen stands as one of the best, most loved and most creative burger and donut venues in the country and this podcast shows how DJ and Adela were able to build it without losing their humble appeal.

If you are starting a venue now or looking to seriously grow revenue, then this is a must-listen!

Discover Balwyn Canteen here:

https://www.facebook.com/balwyncanteen/

https://www.instagram.com/balwyncanteen/

As always please feel free to reach out to us on:

https://www.instagram.com/open_pantry_consulting/

https://twitter.com/OpenPantryCo

Episode 33 - Joshua Kopel and how his southern charm and cuisine has taken over the LA restaurant and bar scene

Thu, 29 Aug 2019 08:34:00 +1100

Episode 33 - Joshua Kopel and how his southern charm and cuisine has taken over the LA restaurant and bar scene

In this laughter packed episode I have the pleasure of talking to Joshua Kopel, owner of Preux and Proper, South City Fried Chicken and Five0Four Hollywood. We talk about how he came up through the industry from working in some of the busiest bars in the south to owning a Fine Dining venue in LA.

Hailing from humble beginnings in Baton Rouge, LA, owner/operator Joshua Kopel wanted to bring a little bit of The South to Southern California. In 2010 he opened Five0Four, a New Orleans style bar, in Hollywood. Four years later, Kopel looked to DTLA, broadened his focus from Bourbon Street to The South as a whole, and opened up Preux & Proper. After a rocky first year in The Fashion District, Kopel was ready call it quits. In walks Sammy Monsour, a third generation chef that grew up in his father’s kitchen in Chapel Hill, NC. Kopel and Monsour hit it off instantly, and what came to fruition was the best kind of Southern. Monsour’s food encompasses his classical training at the CIA, his Lebanese ancestry, and his Southern roots. It’s like your grandma’s food went to school, traveled around the world, and came back to you beautifully plated with one hell of a story to tell.

It is their mission to inspire Southern Culture and Hospitality throughout their restaurant and community and that really comes through on this valuable podcast.

Please follow Joshua here:

joshua@justcallflo.com

www.joshkopel.com

www.justcallflo.com

https://www.southcityfriedchicken.com/

https://www.preuxandproper.com/

As always please feel free to reach out to us on:

https://www.instagram.com/open_pantry_consulting/

https://twitter.com/OpenPantryCo

Episode 32 - Sash Fernando from Principle Design on why branding is so important for a hospitality establishment to grow in these times

Thu, 15 Aug 2019 13:35:00 +1100

Episode 32 - Sash Fernando from Principle Design

In this episode of the Open Pantry Podcast I talk with the Sash Fernando founder of the prominent Melbourne creative studio, Principle Design.

Principle Design specialises in Design Strategy, Branding & Graphic Design to name but a few which allows us to have an in-depth discussion about the role that branding plays in any successful hospitality brand.

Sash and I discuss about many design components including why design is so important for a hospitality brand, how the elements of a hospitality brand are being used for so much more than a logo, and how his team is able to develop a clients idea into a sustainable brand with a vision for growth.

We especially touch on one of their newest projects, Chunky Town, and how he and his team were able to build it from ground up on just a product sample from an open-minded client.

With their experience working with such hospitality brands as Sushi Hub, Ika8 and Ms Collins, this is a powerful conversation in which both the experienced and non-experienced hospitality people will gain a lot from.

Please discover Principle Design here to see their great work-

http://principledesign.com.au/

https://www.instagram.com/principledesign/

As always please let me know your feedback

https://twitter.com/OpenPantryCo

https://www.instagram.com/open_pantry_consulting/

Episode 31 - Doug Koob from Circle Alliances: How to build a strong hospitality brand with Starbucks Strategy

Sun, 11 Aug 2019 13:02:00 +1100

Episode 31 - Doug Koob from Circle Alliances: How to build a strong hospitality brand with Starbucks Strategy

In this episode I talk with Doug Koob, the founder of hospitality consulting brand Circle Alliances in the USA. They help clients build brands, create memorable experiences and deliver on outstanding financial results.

Doug has been in the hospitality industry from an early age, starting with Starbucks in the very early days, at about 75-100 cafes. He subsequently saw the development and evolution of this brand as it became one of the biggest brands in the world.

He has worked with Starbucks both in North America and Europe which has given him many experiences and lessons that we deconstruct over this 40 minute conversation.

We talk about how Starbucks used their mission statement to build its team culture, why strategy is so important as you build your hospitality brand, the power of connections in your industry, and how and why the hospitality industry is changing and how to stay ahead of the curve.

Doug is such an easy person to talk to and not only does he talk common sense in this podcast, but he also gives great points which will make you think and develop ideas for your hospitality business.

I highly recommend that you reach out to Doug if you are developing your hospitality brand in North America, and no doubt Open Pantry Co. and Circle Alliances will do some work together in the future as we share excellent concepts in each others markets.

Please find the details to contact Doug below and the link to this great conversation:

https://www.circlealliances.com/

Doug@circlealliances.com

Episode 30 - Adriano Zumbo

Mon, 05 Aug 2019 11:09:00 +1100

In this episode I am lucky to talk to the ‘Sweet Assassin’, Adriano Zumbo. We talk about how he got his start in the industry, how he developed his first bakery in Balmain, Sydney, the story behind his first appearance on Masterchef and he talks openly about his challenges of the last few years. In this very honest interview we discuss where the industry could go next and what he hopes to do next in his career.

Episode 29 - Jared Merlino from Bartolo, Lobo Plantation, Kittyhawk and Big Poppas talks about how we has been able to grow his hospitality brand in the competitive Sydney bar and restaurant scene

Tue, 23 Jul 2019 09:39:00 +1100

Episode 29 - Jared Merlino from Bartolo, Surry Hills, Sydney

Since opening in November 2018, it was always Jared’s vision to create a venue where patrons could feel at home, whilst settling in to enjoy the incredible food and drinks on offer. During this time an application was submitted for a PSA (Primary Service Authorisation), which would allow guests to drink without dining.

With the approval of Bartolo’s PSA and the opportunity to offer later night trading, Jared’s vision is finally being realised and he is excited to be able to provide customers with more of what he does best, alongside the wonderful Grazia di Franco, who is responsible for Bartolo’s innovative seasonal cocktail menu.

In this episode we talk about Jared's journey from working as a kitchen hand in a gentleman's club, to working with Merivale group in Sydney for 6 years and running Ivy, one of the best bars in Sydney.

If you are scaling a hospitality brand and want to make sure that it stays authentic, then I know this podcast is going to offer you a lot of value.

Please check out Jared's venues below to see what his group is about:

Bartolo: http://bartolosydney.com.au/

Lobo Plantation: http://thelobo.com.au/

The KittyHawk: https://thekittyhawk.com.au/

Big Poppa's: https://www.bigpoppa.com.au/

As always please reach out to me with any feedback on the podcast on to nominate a guest I should talk to:

https://www.instagram.com/open_pantry_consulting/

https://twitter.com/OpenPantryCo

Shaun@openpantryco.com

Episode 28 - How to make your restaurant the 'Comeback Story' with Sylvie Gabriele from Love and Salt LA

Tue, 28 May 2019 21:29:00 +1100

Episode 28 - How to make your restaurant the 'comeback story'

In this episode I talk with the amazing restaurant owner Sylvie Gabriele of Love and Salt LA.

Since the opening in late 2014, Love & Salt has garnered critical attention for the reinvention, as well as the restaurant’s SoCal interpretation of Italian cuisine, including recognition as one of Los Angeles Magazine's top ten new restaurants of 2015. That same year Forbes described the evolution as "L.A.'s Best Restaurant Comeback Story.”

Sylvie’s fastidious approach to managing all aspects of the restaurant — from the warm service to the branding and creative marketing — have contributed to Love & Salt’s continued growth and success as a mainstay not solely in Manhattan Beach, but in Los Angeles proper.

We talk about how Sylvie has managed to take a venue that was famous for what her father Guy Gabriele did with Cafe Pierre, and make it a powerhouse venue on Manhattan Beach, Los Angeles.

The best way to find out about Love and Salt LA is in the following links:

https://www.loveandsaltla.com/

https://www.instagram.com/loveandsaltla/

The Open Pantry Podcast is brought to you by Open Pantry Consulting. Please make sure you check us out and leave your feedback here:

https://www.openpantryconsulting.com/

https://www.instagram.com/open_pantry_consulting/

https://twitter.com/OpenPantryCo

Episode 27 - How to build the best restaurant staff culture and pay them correctly to enhance productivity

Mon, 20 May 2019 21:49:00 +1100

Episode 27 - How to build the best restaurant staff culture and pay them correctly to enhance productivity

How do you recruit and train the right people into your business? And when you hire them into your brand how do you make sure they are paid correctly so that they are satisfied and you are making money as the business owner?

All these topics are covered in this week's great podcast with my good friend Chris Firinauskas.

Chris has had an amazing career in leading both the HR and Training, Learning, Development pathway of some of the biggest Australian and international brands.

If you need to know about how to develop great talent then this is the podcast to listen to.

Please let us know your feedback via Twitter @OpenPantryCo or reach out to me through LinkedIn

https://www.instagram.com/open_pantry_consulting/

https://www.openpantryconsulting.com/

https://twitter.com/OpenPantryCo

Episode 26 - How to develop of restaurant culture of humility and care

Mon, 01 Apr 2019 12:27:00 +1100

Episode 26 - How to develop of restaurant culture of humility and care

Episode 26 - In this episode we start the first of many conversations with great international brands carving a path in the world of hospitality. Today I talk to Dina Samson and Hans Luttman from San Julian Hospitality which has the portfolio of Rossoblu and Superfine Pizza in Downtown L.A.

Hans Luttmann is the Managing Partner and Director of Hospitality at Rossoblu restaurant and has been working in the restaurant business since the age of fifteen. Hans captained Michelin starred teams at Hatfield’s, Osteria Mozza and Providence. He is known as a creative, results-oriented leader who loves to build teams and empower his staff.

Dina Samson has adeptly assumed the role of “accidental restaurateur” having opened her first restaurant, Sotto, alongside husband/chef Steve Samson in 2011, quickly learning the ropes as the opening general manager.

When her husband, Steve, sought her expertise in financing his first restaurant, she soon became integral to the nascent restaurant’s daily operation, taking on all marketing and finance responsibilities. They have expanded their brand of hospitality through San Julian Hospitality with Rossoblu, their acclaimed ode to Bologna, and Superfine Pizza, which is widely considered the first “LA” pizza, melding the best traits from Neapolitan traditions and New York style. Samson also miraculously finds time to raise young twins, Luca and Gaia.

In todays episode we cover:

-How they focus on bringing customers back with great customer service

-The best way to balance a busy work life and family

-How the atmosphere of a restaurant can really add to the customer experience

-The simple things you can do to give a positive mindset to the team you lead everyday

I really enjoyed today’s episode and I hope you do too, it will give you a great understanding of how to develop great teams by bringing in the elements of care for your staff, great product and atmosphere, and the ability to look forward positively to new challenges.

Please follow Rossoblu and Superfine Pizza here. As you will hear they are amazing brands and well worth a visit:

Insta: @rossoblula @superfinepizza

Website: https://www.rossoblula.com/

https://www.superfinepizza.com/

As always please reach out with any feedback on twitter

https://twitter.com/OpenPantryCo

And check out our YouTube Channel to watch this episode as well:

https://www.youtube.com/channel/UCcoORScTAZ31c5qXLK4Hq9g/videos?view_as=subscriber

Episode 25 - How build a great financial base for your food venue

Sun, 17 Mar 2019 01:29:44 +1100

Episode 25 finds me talking to Matt Hale and Braden Johnston from Rising Tide Financial. They are based in Melbourne and have great experience in financial lending and planning. They have been in the business for over 10 years and really know the hospitality industry well.

In todays episode we cover:

-What the biggest mistakes people make when they start their first hospitality business

-The maximum number of investors you should have for your venue

-How automation will shape the financial services industry

-The best financial process from going from one site to two sites

I really enjoyed today’s episode and I hope you do too, it will give you a good foundation of financial acumen so you can go into your food venture with confidence.

If you’d like to set up a time to talk to Matt from Rising Tide Financial then please reach out to him here: https://calendly.com/mattrisingtide/15min-chat

Otherwise please take a look at their website: https://risingtidefinancial.com.au/

As always please reach out with any feedback on twitter

https://twitter.com/OpenPantryCo

And check out our YouTube Channel to watch this episode as well:

https://www.youtube.com/channel/UCcoORScTAZ31c5qXLK4Hq9g/videos?view_as=subscriber

Episode 24 - How to develop leadership within your restaurant teams

Wed, 06 Mar 2019 01:52:00 +1100

Episode 24 - How to develop leadership within your restaurant teams with Alan Borges

It was great to catch up with Alan for the second time on the podcast to talk about all things restaurant leadership. Alan has a very successful restaurant coaching business and in the 18 months since we have last talked to him he has developed even more insights.

In this episode we discuss:

-Is leadership or team culture more important

-Who the best leader he has worked under and why

-How he believes automation will change restaurant leadership

-What's the number one thing that venue owners can do to change their team culture

Alan is all over the internet, but the easiest way to find him is through his website here: https://alanborges.com/

As always I love your feedback so please feel free to reach out at: shaun@openpantryco.com

Episode 23 - How to grow an established food brand

Wed, 27 Feb 2019 02:48:00 +1100

Episode 23 - How to grow an established food brand with Daniel Grundmann from Hooked Fish and Chipper.

In this episode we talk with my great friend Daniel Grundmann who is a co-owner of Hooked Fish and Chipper which has three locations in Melbourne.

I ask him about:

-How he started out in the hospitality industry in the UK

-Why he bought an established brand and how they evolved it

-Why Fish and Chips are still a relevant section of the QSR industry

-The food trends he is picking up on whilst he travels overseas

-How he feels health brands will grow and evolve over the coming years

Please make sure you check out on of Hooked's locations in Melbourne. Search for them here @ www.hookedfishandchipper.com.au

As always I value your feedback on Instagram @open_pantry_consulting

Episode 22 - How to understand your lease and not over capitalise

Wed, 20 Feb 2019 01:44:00 +1100

Episode 22- How to understand your lease and not over capitalise with Frank Wilden.

It was great to catch up with my good friend Frank Wilden and discuss leasing in the hospitality industry.

On this podcast we discuss:

-Why the people get into bad leasing deals

-How much to spend on a lease as a percentage

-Whether high street or shopping centres are better for branding

-Why some venues look profitable but go out of business

-How to do your due diligence on your next site

I hope you really enjoy this episode and please make sure you follow Frank on twitter @thefrankreport

Feedback is always welcome at Shaun@openpantryco.com

Episode 21 - How to make social media work for your food venue

Tue, 12 Feb 2019 04:45:00 +1100

Episode 21 - How to make social media work for your food venue with Paul Zervos from Project Eats

It was great to have Paul on this episode because he really understands both the marketing and hospitality industry. He grew up with his mother owning a cafe and realising how great the hospitality industry is.

Now he owns the up-and-coming graphic design and digital hospitality-focused agency Project Eats.

In this episode we cover:

-Does print media still play a role in marketing today

-What the biggest mistakes in marketing are for venues

-Why should you use an agency rather than using internal staff for social media

-What social platforms work with what type of venues

Paul from Projects Eats can found at:

Website-www.projecteats.com.au

Insta-@projecteats_

I hope you really enjoy this podcast and found it valuable.

As always please let me know your feedback at:

shaun@openpantryco.com

Episode 20 - How to build a food app that also helps the environment

Tue, 05 Feb 2019 07:37:00 +1100

Episode 20 - Jane Kou from ‘Bring Me Home’ App

Jane Kou is a young entrepreneur who wanted to do something to change the amount of food that is thrown out of food venues across the country.

1 in 5 meals gets binned just because it's unsold. Bring Me Home's app lets you buy and pick up discounted surplus food from cafes and restaurants, which would otherwise be binned.

Since mid 2018 the Bring Me Home app has rescued over 1000 meals that would have otherwise been thrown out. It is a win-win-win scenario for both the Bring me Home business, food vendors and customers of the app.

In this episode we talk about:

-How Jane came to build the app around this concept

-How food waste is contributing to environmental damage

-The venture capital environment and how it is different in the U.S. opposed to Australia.

-Her targets for the brand and how she plans for it to scale.

If you want to connect with Jane from ‘Bring Me Home’ then the best way is to firstly download the app and reach out to her on LinkedIn under ‘Jane Kou’

As always I love feedback so please reach out at: Shaun@openpantryco.com

Episode 19 - Shaun's story of building his career in hospitality. Hosted by Jason Titus

Tue, 29 Jan 2019 05:43:00 +1100

Episode 19 - How Shaun built his career in hospitality.

I definitely flipped the script on this one and got someone I truly respect and trust, Jason Titus, to interview me on my career in the hospitality industry. The wins and losses and how my experiences have shaped what is important to me.

Episode 18 - How to build an amazing looking venue whilst controlling your costs

Tue, 22 Jan 2019 11:51:00 +1100

Episode 18: How to build an amazing looking venue whilst controlling your costs.

Dan Cox and Christian Bright from DCB Developments.

This is an exciting podcast as Dan and Christian give a great description of their shopfitting business operates to such a great standard, how their business partnership of 11 years has added to their friendship of over 30 years, and their tips for saving money during the fitout process.

The questions we go through are:

-How did they become shopfitters and build the business

-What are the stages of the shopfitting process

-How long does it generally take to build a venue from scratch

-How can an owner make sure that the costs don't esculate too high

-What do they enjoy most about the work they do

-How do they handle stress in such a high pressure environment

I was really proud to deliver this podcast and I hope you enjoy it as well.

More information on DCB great work can be found @

https://dcbdevelopments.com.au/

This podcast is brought to you by Open Pantry Co.

Feel free to email me at Shaun@openpantryco.com.

Episode 17 - Sustainability in the Hospitality Industry

Wed, 12 Dec 2018 11:01:00 +1100

Episode 17-

Sustainability is growing in momentum in the hospitality industry.

Sustainability is critical to the success of talented people and to the supply chain which delivers the amazing product.

In the latest episode of the Open Pantry Podcast powered by Kounta, we chatted to three ladies leading very different initiatives, with one common goal - a more sustainable future for hospitality.

Kaitlin from @_reground explored the possibilities of recycling waste that we didn’t previously know could be repurposed.

Demelza from @samecup chatted about the sustainability of people within our industry and what we can do to ensure a more diverse, fair and successful future for hospitality.

Bringing it all together, Claire from @industrybeans explained how a business can successfully implement these types of initiatives without becoming distracted from their core vision and purpose.

We hope you enjoy this great episode

Episode 16 - 100 Burgers Groups Founder on how to build a viral hospitality brand

Thu, 22 Nov 2018 01:25:00 +1100

Episode 16 - 100 Burgers Group

Daragh Kan, founder of 100 burgers group, and Jackie Doran, their pubs & bars marketing manager took us to the roots of the 100 burgers empire.

The 100 Burgers journey started with a venue that couldn’t prepare food, to a burger truck that didn’t fit in the door, to now, 17 sites, and a handful of viral Australian brands.

Here are a few of the secrets to their success we chatted about:

How to be a trendsetter when connecting with your audience.

The impact social media has on the success of a hospitality business.

How to build a loyal customer base.

How to capture a following.

Episode 15 - How will the emerging tech shape the future of the customer experience

Fri, 12 Oct 2018 03:00:00 +1100

Continuing in our second season of the Open Pantry Podcast, I have partnered with Kounta to bring the industry's top authority's together to chat and give honest opinions on hot topics set to move the industry forward.

In this episode, episode 15, we talk about the landscape of emerging technologies are shaping the customer experience. Will we know our customers even more? Will it make the customer experience even better?

To answer these questions, we assembled a panel of experts with work experience both in Europe and Australia to shed light on what tech trends we might soon see in Australia.

Guests include:

Chris Tate - Ops Manager at Pablo & Rusty's

Josef Neumier - Former Head of Retail at Sonoma

Josh Harrison - COO and Founding Member at Kounta

Episode 14 - The future of tipping in the hospitality industry

Wed, 10 Oct 2018 03:00:00 +1100

In our second season, we've partnered with Kounta to bring the industry's top authority's together to chat, shred, and jam on hot topics set to move the industry forward.

In this episode, we set our sites on the future of tipping. Are the conditions ripe for tipping in Australian to become the new norm? Or will we stay the current course.

To answer these questions, we assembled a panel of experts with work experience both in North America and Australia to shed light on what tipping trends we might soon see in Australia's future.

Guests include:

Adam Miles - Head Waiter at Porteño

Tristan Rosier - Chef, Waiter, and Owner of Arthur restaurant

Edward Randow-Stone - Chef D’Experience at Kounta

Episode 13 - Frank Wilden on 5-star food and wine strategy

Mon, 08 Oct 2018 03:00:00 +1100

Episode 13 - This is another great episode, this time with the hospitality gentleman and legend Frank Wilden.

Frank is a 'serial restauranteur'. He has owned highly acclaimed restaurants in both Melbourne and Sydney and also works with some great food and entertainment brands. He now goes by the title of 'Retail Food Strategist', which in simple terms means that he advises brands on thinking differently about their concepts by always bringing it back to the best customer interaction possible.

Please make sure you follow Frank as you won't be disappointed by the content that he shares and writes:

LinkedIn: linkedin.com/in/francis-wilden-5815b838

Twitter: https://twitter.com/thefrankreport

Episode 12 - Bianka Velevska from brand.ing

Sat, 06 Oct 2018 04:00:00 +1100

Episode 12 - This is another great episode with the branding and marketing champion that is Bianka Velevska.

She has worked in the hospitality industry all of her career, and for the last few years has branched out as a freelance marketing director.

We talk about how she has become a success, the connection between branding and successful venue openings, and some of the best tactics to make sure your venue stands out in a crowded marketplace, including paying for social media.

Please make sure you check out what she is doing in the branding and marketing space:

https://www.instagram.com/brand.ing/

https://www.instagram.com/bianka.velevska/

https://www.biankavelevska.com/

Episode 10 - James Marchetti and how supply is changing

Tue, 02 Oct 2018 04:00:00 +1100

Episode 10 - James Marchetti

Today's conversation is with James Marchetti who is a director of Australia's consolidated supply chain/ordering app Onezoo.com.au.

We talk about the benefits in consolidating the ordering process, some of the benefits in using technology to help your food venue, and where the industry is going in supply chain logistics over the next 5-10 years.