Skip to main content
album-art
1X
  • 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.Welcome to the Principle of Hospitality Podcast where we dive deeply into culinary arts with some of[...]
  • 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,[...]
  • Ep 274 - The importance of storytelling in the design of your hospitality venue with Eid Goh the Director of Architects EATIn 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[...]
  • 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[...]
  • Ep 272 - Resilience and Growth: The Evolution of Saul's with Co-Founders Leor, Elliot, and KaiseyIn 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[...]
  • Ep 271 - Sustainable Solutions for Hospitality: Tom Naughtin on Waste Ninja's Waste WarriorsIn 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[...]
  • 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[...]
  • Ep 269 - Cooking with Conviction: A Culinary Journey with Chef Ian CurleyWe'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[...]
  • Ep 268 - Feeding Melbourne's Soul: La Luna, Life, and Legacy in the Kitchen with Chef Adrian RichardsonIn 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[...]
  • Ep 267 - The Intersection of Innovation and Tradition with Chris Lerch & Keat Lee from Lagoon DiningWe 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.[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • Bonus Episode - Worksmith Events - The Future Of Restaurants Report supported by SquareIn 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[...]
  • Ep 263 -Serving South Australia in a Glass: Insights into the Success of Mothervine and East End Cellars with Quinn SpencerToday, 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[...]
  • Ep 262 - Cooking with Heart - Matt Golinski's Journey to Gastronomic ExcellenceIn 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[...]
  • Ep 261 - From Melbourne to Global Cafes: Mario Minichilli's Prana Chai AdventureWe'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.☕[...]
  • Ep 260 - From Italy to Australia: The Cheesemaking Odyssey of Giorgio Linguanti from That's Amore CheeseJoin 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[...]
  • Ep 259 - Transforming the way hospitality businesses operate with Richard McLeod, CEO of LoadedJoin 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • Ep 255 - Rebuilding a pub to be magical again with Rebecca Feingold from Goldy’s TavernToday, 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[...]
  • Ep 254 - Evolving a loved cafe brand with so much heritage Jets (Anita) Langlands from LaMarzoccoIn 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[...]
  • Ep 253 - Creating Unique Dining Experiences and Adapting to Change: A Conversation with Restaurateur Howin Chui and Chef Chase Kojima from Senpai ConceptsPrepare 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[...]
  • Ep 252 - Growth, Expansion, and Fatherhood, a Conversation with Kieran Spiteri from Yolk.GroupBrace 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[...]
  • Ep 251 - Championing Change: Navigating Inclusion, Diversity, and Sustainability in the Hospitality Industry with Jazmin Bornholdt from Ibis Sydney ThornleighWelcome 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.[...]
  • Ep 250 - Uncovering the power of people, mental health, and embracing change with acclaimed chef Telina MenziesThis 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. [...]
  • 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.In today's episode, we have a special guest who embodies the essence of a high-performance chef. If there were a West Point[...]
  • 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[...]
  • 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[...]
  • Ep 247 -A Flavorful Journey through Authentic Mexican Cuisine with the Visionaries Behind It with Beatrice and Daniel Pineda from Superchido and CDMXOur 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[...]
  • 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[...]
  • 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[...]
  • Ep 245 - Pancakes before everything, an exceptional Sydney cafe with a focus on branding with Chris Theodsi from Happyfield This week we sit down with Chris Theodsi 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[...]
  • 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[...]
  • Ep 244 -Innovative Hospitality Design and Branding: Trends, Marketing, and Practical Advice for Businesses with Jes Egan from Principle DesignThis 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[...]
  • 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[...]
  • Ep 242 - Understanding your dream to create different hospitality experiences with Michael Rantissi & Kristy Frawley from Kepos Street KitchenSince 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[...]
  • 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:[...]
  • Ep 241 - Discover the difference between training and coaching and how effective onboarding can retain talent with Chris Firinauskas, Transformational Coach & 42 DaysIn 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[...]
  • 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[...]
  • 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[...]
  • 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 239 - From Humble Beginnings to Household Name: The Chick-fil-A Story with Alex Seale, and Executive Director from Chick-fil-aToday, 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[...]
  • Ep 238 - Brewed for the Mindful Drinker: Discovering the Rise of Lightning Minds Beer with founder Michael PayneToday, 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[...]
  • Ep 237 - Fresh Takes on Healthy Eating: Meet the Salad Revolutionaries with the co-founder of GreenStreet, Jackson McGrathWith 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[...]
  • 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[...]
  • Ep 235 - Celebrating the Flavors of Coastal Mexico: A Seafood-Forward Street Food Experience with the co-founder of Alma Group Jack LearyOpened 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[...]
  • 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[...]
  • Ep 234 - Savour the flavour, not the hangover: A journey through alcohol-free cocktails with Tyler Martin from Yes You Can DrinksThis 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[...]
  • 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[...]
  • 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[...]
  • Ep 231 Summer Series 10/10 -Using quality training to develop outstanding talent with CEO of the Kick On Group Duncan ThomsonThe 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[...]
  • 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[...]
  • Ep 229 Summer Series 8/10 -Taking NY Deli Sandwiches to a new level in Melbourne with Leor Haimes & Elliot Koren from Sauls SandwichesTaking 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[...]
  • Ep 228 Summer Series 7/10 -The most exciting new brewery in Adelaide with Oliver Brown from Bowden BreweryThe 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[...]
  • 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[...]
  • Ep 226 Summer Series 5/10Pushing through the challenges to build an amazing workplace culture with Laura Attard and Lyndal Key from The Pickle and the PattyThe 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[...]
  • Ep 225 Summer Series 4/10 -Taking on the neighborhood scene and staying bespoke with Tim Varney from Stella CoffeeStella 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[...]
  • 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[...]
  • Ep 223 Sumer Series 2/10Delivering great hospitality experiences over sports and fun with CEO of Signature Group James SinclairSignature 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[...]
  • Ep 222 Summer Series 1/10Making the hard calls for your brand to survive and thrive with Tim Christensen from Alma GroupOpening 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[...]
  • 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[...]
  • 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[...]
  • Ep 219 - Rebuilding a pub to be magical again Rebecca Feingold from Goldy's TavernGoldy’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[...]
  • Ep 218 - Celebrating 20 years of StreetSmart & Dine Smart helping those in need with Geoff Hills & Cynthia MacCaddonUnfortunately, 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,[...]
  • Ep 217 - John Rivera from Kariton Sorbetes on Making Filipino Gelato that blows people awayThis 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[...]
  • Ep 216 - Having an inclusion venue for young people to thrive with Rebeca Dee and Alana Mcleod from Burrito BaeBurrito 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[...]
  • 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[...]
  • Ep 214 - CEO of LaManna’s Patrick LaManna as we discuss the future for a loved family food brand  LaManna’s 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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,[...]
  • 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.[...]
  • 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.  With such Iconic venues are Terminus Hotel in[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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,[...]
  • 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[...]
  •  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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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. Starward make their own whisky here in Melbourne, it[...]
  • Ep 180 - 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[...]
  • 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[...]
  • 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[...]
  • Ep 177 - 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[...]
  • 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[...]
  • 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.[...]
  • Ep 174 - 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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.[...]
  • 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.[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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 ofhttps://withwarmwelcome.com/ ( )With Warm Welcome andhttps://www.naemo.la/ ( )NAEMO. His purpose and passion are rooted in amplifying Asian American chefs and restaurateurs via[...]
  • Ep 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 ofhttps://withwarmwelcome.com/ ( )With Warm Welcome andhttps://www.naemo.la/ ( )NAEMO. His purpose and passion are rooted in amplifying Asian American chefs and restaurateurs via[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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. Applejack currently owns and operates[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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. Like many brilliant ideas before it, Bowden Brewing was formed[...]
  • 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. Like many brilliant ideas before it, Bowden Brewing was formed[...]
  • Ep 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  &[...]
  • 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  &[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • 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[...]
  • Ep 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[...]
  • 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'[...]
  • Ep 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'[...]
  • Episode 140 - 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[...]
  • Ep 140 - 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[...]
  • Episode 139 - 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[...]
  • Ep 139 - 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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 to focus on[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Ep 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[...]
  • 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[...]
  • Episode 131 - How Melbourne coffee venues are more like restaurants with Leon Kennedy the GM from Proud Mary Coffee 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • Ep. 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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 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[...]
  • 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[...]
  • 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[...]
  • 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 who 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[...]
  • 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[...]
  • 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[...]
  • 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 experience in wholesale and ran[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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.[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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.[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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+[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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,[...]
  • 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,[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • HAYLEY BLIEDEN - 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[...]
  • 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[...]
  • 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,[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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.[...]
  • 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,[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • Episode 47 - SPECIAL EPISODE - 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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,[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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),[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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.[...]
  • 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[...]
  • 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. <We discussed:[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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.[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • 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[...]
  • Episode 9 - Tony Marciante (Chef Tony) This is a great episode where I have the pleasure of interviewing 'Chef Tony' , Tony Marciante who has a seafood restaurant in Maryland, USA. We talk about his career in the industry which has spanned nearly 30 years, the importance of social media and email marketing, how[...]
  • Episode 8 - Will Deagan What a great episode this is talking to Will Deagan from the brand Kounta. Will and I have known each other for a few years and I've always been amazed with his deep insights for someone still young in the hospitality field. We talk about sustainability in the restaurant field[...]
  • Episode 7 - Liam Crawley It was great to catch up with this superstar in the catering and restaurant game Liam Crawley. Liam is from Sydney and runs the very successful DWL Hospitality. We talking about the state of the play with catering to smaller and larger clients, the power of using social media in[...]
  • Episode 6 - Erin Louise House What a great talk I have today with Erin-Louise House. She is an Aussie who has made waves in Dubai, Singapore and now NYC. We talk about her involvement in a new brand called Market Lane NYC as they are just about to open. We also delve into the[...]
  • Episode 5 - Ze'ev Meltzer This podcast was absolute fire with lots of laughter and fun! Ze'ev is a beer owner in his mid 20's who in the last 1.5 years has carved a named for himself in the Melbourne beer scene with his brand Collins Street Brewing. His signature beer Once Bitter has made[...]
  • Episode 4 - Andrew Lorenzo It was so great to catch up with a great friend Andrew Lorenzo. He has had a great experience in hospitality in the last 15 years. We talked about his time spent in America with brands like Macaroni Grill, TGIF, and Panera Bread as well as how he balanced his[...]
  • Episode 3 - Greg Huggett It was a pleasure to go back to where it all began for me with Episode 3. Greg Huggett gave me my first job as a baker's assistant back in 1997. Greg has had an amazing career spanning over 40 years in hospitality. Half of that was spent largely with[...]
  • Episode 2 - Kim Toovey It was so fulfilling and exciting to have a great chat with one of my best friends Kim Toovey. Kim has had over 20 years experience in hospitality and to hear his journey in his early years at McDonalds, starting his own business with Wok Me and moving onto even[...]
  • Episode 1 - Alan Borges This is a great first episode with my good friend Alan Borges. He has a great history in developing people in Hungry Jacks, Grill'd and Zambreo's. He now has his own coaching business on the side and is helping people transform their lives. It was great to hear his theory[...]

Ep 191 – Talking drivers of success and work/life balance with one of Melbourne’s best restauranteurs Rene Spence from Uncle Restaurant and Pollen

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.

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:

https://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

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

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.

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