Principle of Hospitality (POH Network)

 Ep 193 - A health-conscious cafe that still delivers on that unique Melbourne feel with Georgia Mackie from Seedling Cafe

We are big fans of Seedling Cafe as they believe in similar principles as we do, that is to use whole foods to create delicious meals for everyone to enjoy. With everything from their classic acai bowl to their amazing bulletproof coffee, Seedling really are about healthy eating done right so today we feel very lucky to sit down with Georgia Mackie the Director of Seedling Cafe based here in Melbourne. 

Ash Ellis hosts this first podcast with us here at POH for this episode!

In this podcast we discuss:

-What got Georgia into this venture to begin with.

-What was it about Seedling Cafe that drew her in as an employee first.

-How approaching this lifestyle benefited Georgia over the years.

-If she has seen the healthier eating scene develop over the last few years since taking over Seedling.

-If there are any new food trends that she is excited about.

-What’s next for Seedling Cafe as a brand.

Please connect with Seedling Cafe here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Principle Design and Open Pantry Consulting

And if you don’t know us at POH, Sash has a design studio called Principle Design and is one of the best design agencies in Australia, so if you are looking for Strategy, Branding, Digital Design, Wayfinding & Graphic Design then find them Shaun has Open Pantry Consulting for anything to do with recruitment, training and systems and processes to make your hospitality business run smoothly.

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 on life in this episode

Ep 206 - Nourishing the community with locally sourced produce with Emmy Feingold from The Sweet Potato Kitchen

Organic. Seasonal. Local.

These three words weird clearly define the priorities that this week’s guest places on who and how she cooks her nourishing food.

Working out of the Worksmith development kitchen in Collingwood, Victoria, founder of The Sweet Potato Kitchen Emmy Feingold focuses on low-tox, high-quality organic produce that's treated with respect and cooked in a way that's easy to digest while still retaining all the beautiful flavours that nature intended. 

She loves to cook the same food for herself, her loved ones and the people in my community and it is a pleasure to have her as a guest on this week’s podcast, hosted by Ash Ellis.

In this podcast they discuss:

-How she started in the industry

-The joy of cooking for others and how that has come from her heritage

-Emmy’s journey as a vegetarian

-How she has battled with her gut issues and made it a passion for her work

-Her clientele for the brand  

-Plans for the future of Sweet Potato Kitchen

Please find our guest information here:

Website: https://cookaborough.com/customer/cookprofile/99/menu/5201?referrer=direct

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

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

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

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

Please find our guest information here:

Website:

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

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

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

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

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

Instagram:

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

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

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

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

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

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 service standards in the hospitality industry, organic foods, and how convience is playing a big role in customers buying decisions in the food space. She is my first overseas interview and it was a delight to have her on the show!

Episode 23 - How to grow an established food brand with Daniel Grundmann from Hooked Fish and Chipper.

In this episode we talk with my great friend Daniel Grundmann who is a co-owner of Hooked Fish and Chipper which has three locations in Melbourne.

I ask him about:

-How he started out in the hospitality industry in the UK

-Why he bought an established brand and how they evolved it

-Why Fish and Chips are still a relevant section of the QSR industry

-The food trends he is picking up on whilst he travels overseas

-How he feels health brands will grow and evolve over the coming years

Please make sure you check out on of Hooked's locations in Melbourne.  Search for them here @ www.hookedfishandchipper.com.au

As always I value your feedback on Instagram @open_pantry_consulting

Episode 56 - Richard Docherty from Laneway Greens / Part 2

After so much great feedback following his last time on the show I knew that I had to get him back, especially during these times I knew that Richard Doherty would provide great insights of what he is doing with Laneway Greens.

As you would of heard from his last appearance on episode 44, Richard is a seasoned professional in the hospitality industry and I talk to him during this podcast on how he is pivoting Laneway Greens to meet the new demand of ‘at home’ meals with their recently released ‘Home Box’.

We also discuss on how he feels the industry is surviving at the moment, and how the industry might look at the other side of this crisis.

I hope you really enjoy this frank chat about where one of the most progressive food brands in Melbourne is at right now.

Please find out more about Laneway Greens here:

https://lanewaygreens.com.au/

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

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

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

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

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

Please find our guest information here:

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Square POS 2

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

Square POS 2

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

In this episode I am lucky to talk to the ‘Sweet Assassin’, Adriano Zumbo. We talk about how he got his start in the industry, how he developed his first bakery in Balmain, Sydney, the story behind his first appearance on Masterchef and he talks openly about his challenges of the last few years. In this very honest interview we discuss where the industry could go next and what he hopes to do next in his career.

Episode 53 - How Shaun's story will help you in COVID-19 as hosted by Jason Titus

One of the highest rating podcasts and most comments I get is the one I did with Jason Titus in 2019 about my story.  If you haven't listened to it already, it is episode 19.

I wanted to get Jason back to interview me again to just talk about how I put my businesses into liquidation in 2008 as I thought during these COVID-19 times it would be a story that would resonate with people and also give some business owners some perspective about what to do with their business during this time.

If you'd like to contact Jason please reach out to him here:

jt@jasontitus.com.au

linkedin.com/in/jasonatitus

As always please connect with us here:

https://www.instagram.com/open_pantry_consulting/

Ep 194 - From pop-up store to Australia-wide delivery doughnut empire with Phillip Kouch from Goldelucks

At only 28-years-old our next guest Phillip Kuoch, founder and CEO of Goldelucks, has built one of Australia’s most fun and successful bakery businesses, pioneering the future of the baked goods and gift industries. 

He is a keen and passionate entrepreneur, harbouring innovative and forward-thinking marketing strategies for business growth. Proud to be an Asian-Australian, Phillip hopes to inspire younger Asian kids

of immigrant/refugee backgrounds to know their worth and follow their intuitions in business.

The COVID-19 pandemic saw Goldelucks pivot from bricks and mortar to an online dessert delivery business. While maintaining its storefronts in Melbourne, Goldelucks has now expanded around Australia with next-day delivery available across the country. 

So I know we are going to learn so much from our guest this week, Phillip Kuoch.

In this podcast we discuss:

-How the business started out and what was the initial driver for it was.

-How he leveraged social media to grow the business.

-How he handled the demand that was coming from social media.

-The success from their first donut festival against his mum’s advice.

-The story of the $20 gold donut.

-How Phillip comes up with new ideas for the range.

-The importance of customer reviews in shaping the identity of the brand.

-The advice Phillip would you give to people who are running family businesses

-How he has been able to scale the delivery side of the business nationally and not just locally.

-Exciting projects that he is working on in 2022.

Please find our guest information here:

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

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

TikTok: https://www.tiktok.com/@goldelucks

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

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

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!

Episode 72 - The Importance of Indigenous Ingredients with Hayley Blieden from The Australian Superfood Co.

Hayley is the founder, chief dietitian and Managing Director of The Australian Superfood Co (TASC). Prior to founding, TASC Hayley worked as a nutrition journalist and nutritionist at the North Melbourne Football Club. She has BSc in Dietetics and Nutrition (Monash) and an MBA (Deakin).  Hayley founded The Australian Superfood Co. in 2015 after 2 years of research and product development. Two years later she completely transformed the business away from consumer foods into becoming a major supplier of native ingredients to food and beverage manufacturers and consumers in Australia and overseas.  Hayley has juggled motherhood (she has 2 children under 4) and a rapidly growing business while keeping herself fit and healthy. In 2017 she won the Rising Star AusMumpreneur award and later that year won the inaugural Lions Den award at the Fine Foods Expo in Sydney.

In this podcast we talk about:

-How The Australian Superfood Co. started.

-Why she wanted to focus on indigenous ingredients and why it is important to her.

-Why the brand supports Red Dust Role Models.

-What Hayley believes the biggest growing market for the brand is and where she would like to take it.

Please find out more about the brand here:

Website:  https://austsuperfoods.com.au/

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

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

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

In this podcast we discuss:

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

42 Days Free Discovery Session

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

42 Days

42 Days Free Discovery Session

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

42 Days

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

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

In this podcast we discuss:

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

-The difference between training and coaching.

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

Please find our guest information here:

Contact Chris here: ChrisFirin@outlook.com

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

42 Days Free Discovery Session

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

42 Days

42 Days Free Discovery Session

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

42 Days

Episode 32 - Sash Fernando from Principle Design

In this episode of the Open Pantry Podcast I talk with the Sash Fernando founder of the prominent Melbourne creative studio, Principle Design.

Principle Design specialises in Design Strategy, Branding & Graphic Design to name but a few which allows us to have an in-depth discussion about the role that branding plays in any successful hospitality brand.  

Sash and I discuss about many design components including why design is so important for a hospitality brand, how the elements of a hospitality brand are being used for so much more than a logo, and how his team is able to develop a clients idea into a sustainable brand with a vision for growth.

We especially touch on one of their newest projects, Chunky Town, and how he and his team were able to build it from ground up on just a product sample from an open-minded client.

With their experience working with such hospitality brands as Sushi Hub, Ika8 and Ms Collins, this is a powerful conversation in which both the experienced and non-experienced hospitality people will gain a lot from.

Please discover Principle Design here to see their great work-

http://principledesign.com.au/

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

As always please let me know your feedback

https://twitter.com/OpenPantryCo

https://www.instagram.com/open_pantry_consulting/

Episode 41 - How the Sonoma Film Festival has managed to maintain it’s world class standard over the last two decades

Now in the 23rd year, the Sonoma International Film Festival (March 25 - 29, 2020) takes place in the heart of Northern California's Wine Country and will feature more than 90 hand-selected films including independent features, documentaries, world cinema,  and short films. All films are shown at intimate venues within walking distance of Sonoma's historic plaza. The Festival is dedicated to promoting independent film, supporting filmmakers around the world and inspiring film lovers.

In this episode I talk with Kevin McNeely, the Executive Director and Chay Woerz, the Operations and Sponsorship Manager for the festival.

So if you love to hear about festivals start out, or if you are thinking of going to the Sonoma Film Festival, then I know you will get a lot from this podcast.

Please let me know what you think as always by connecting with me below:

Shaun@openpantryco.com

Here is the main link to find out more or book to go to the amazing Sonoma Film Festival:

http://www.sonomafilmfest.org/sonoma-film-festival.html

chay@sonomafilmfest.com

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

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

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

Please find our guest information here:

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

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.

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

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Square POS 2

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

Square POS 2

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

Episode 76 - How Dana Whyte and Marshall King helped build the small bar scene in Adelaide.

This podcast is very symbolic for me as I grew up in South Australia and left as a young man. Dana Whyte and Marshall King are responsible for some best bars in Adelaide, and they had worked together since 2013 when Clever Little Tailor became one of the first small bars in the West End. Their now three venues brought a resurgence to the short bar scene in the city.

In this podcast, we talk about how the American bar scene has shaped their thinking about what a bar means to a guest and they explain the importance of customer service and bartenders ‘owning a room’.

We also discuss how sustainability and strategy have been vital as they re-open, especially with limited capacity and precisely their feeling on the one person per 4sqm rule. Since the taping of this podcast, they have moved to a one-person per 2sqm ruling.

They are fantastic hospitality leaders, and I hope you get the opportunity to visit their venues one day soon.

Clever Little Tailor Instagram:

https://instagram.com/cleverlittletailor?igshid=1jgb56307xj37

Pink Moon Instagram:

https://instagram.com/pinkmoonsaloon?igshid=197ir87d8u3pu

Port Admiral Hotel Instagram:

https://instagram.com/portadmiralhotel?igshid=txuwgfaxglwj

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

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

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Loaded

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

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

Loaded

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

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 waves in the Melbourne beer scene being in many different high profile bars and clubs. We talk about brand building, the importance of marketing, maintaining a quality product and how he balances his life in between. Purely a great podcast with an up and coming entrepreneur

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

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

Tune in for a blend of culinary wisdom and creativity!

Please find our guest information here:

Website:

Instagram:

Please find us here at POH:

Website: https://principleofhospitality.com/

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

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

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

In this podcast we discuss:

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

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

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

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

Please find our guest information here:

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

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

42 Days Free Discovery Session

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

42 Days

42 Days Free Discovery Session

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

42 Days

Ep 222 Summer Series 1/10

Making the hard calls for your brand to survive and thrive with Tim Christensen from Alma Group

Opening his 1st venue, Alma, in 2017, Tim Christensen wanted to bring the quintessential Mexican coastal restaurant to Sydney’s Northern Beaches, something he achieved with aplomb. Since then, he has expanded his business with a 2nd location, St Alma, opening in 2021 in Freshwater.

But that wasn’t always the plan:

“We actually signed a lease in Freshwater back in early 2016, with the landlord eventually turning around and explaining to us that Freshwater doesn't want a Mexican restaurant, refunding our deposit and ripping up our lease.”

A trip to the Oaxaca region of Mexico ignited the spark inside Tim’s head which eventually lead to the birth of Alma and later St Alma.

“I was really able to explore that cuisine, and it kind of encouraged me to do a lot of research into what traditional Mexican food really was. And what I found just blew my mind. I started going deeper and deeper into the cuisine, and I soon understood it was just as rich and diverse as anything we're trained in—any French or Italian, it just kept going.

“We saw a growing market in contemporary, casual, Mexican food, and a complete lack of competition and a hole in the market, especially on the Northern Beaches in Sydney.”



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

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

Find out more about the Lightspeed x POH Series RAW here:

https://www.lightspeedhq.com.au/raw-hospitality-podcast-series/

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

OpenTable Australia

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

OpenTable Australia

Aussies love discovering new restaurants, and OpenTable is Australia's most visited dining reservation platform, with more than a million hungry diners looking for inspiration each month. [Did you know*] On average, guests booking on OpenTable spend 49% more than walkins. OpenTable’s world-class table management technology ensures your seats...

Episode 59 - Nick Stone from Bluestone Lane Coffee 

Nicholas Stone is a forward thinking hospitality CEO. The success he has had with Bluestone Lane has hit a short pause as COVID-19 has a deeper impact in the US than in some sectors around the world.

In this podcast we discuss the changing productivity of staff to fit a new labour model, how a big brand like Bluestone is pivoting during a challenging time to donate coffee to frontline workers and moving to customers need. We also discuss how the ‘coffee at home’ market has changed and his thoughts for the industry moving forward.

In this podcast you will pick up his positivity and optimism for his brand and for the industry as a whole which is very humbling.

You will find out more about Bluestone Lane here:

Nicholas on LinkedIn: https://www.linkedin.com/in/nicholas-stone-49465767/

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

As always please reach out to us here: https://www.openpantryconsulting.com/

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

Please find our guest information here:

Website:

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

Instagram:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Ep 166 - Ordermentum Panel discussion - Back to Better Business with  Adam Theobald (Ordermentum), Leon Kennedy (Proud Mary Coffee), Emma Welsh (Emma and Tom's),  Shaun de Vries (POH)

The purpose of this panel is to discuss the main challenges hospitality in Australia is facing and to see if we can land on any solutions for these challenges. Additionally, we talked about the future of hospitality in a post-COVID world - especially when it comes to where, when, and how customers will frequent venues. Essentially, how will we get hospitality back to better business in 2022.

Ordermentum surveyed their network of venues and suppliers to see what the main challenges and concerns are for those who work in the hospitality industry.

Guest hosted by Ordermentum CEO Adam Theobald, we brought together Emma Welsh from Emma and Tom's, Leon Kennedy from Proud Mary Coffee and Shaun de Vries from Open Pantry Consulting and Principle of Hospitality.

In this podcast we discuss:

• Staff/labour shortages. Finding and keeping staff is a massive concern right now for businesses in general
• Cashflow and financial pressures on businesses currently
• Government support factors around the country
• Mental health and uncertainty around the future
• What we have gained and lost through the lockdowns of 2020/21
• 
  

This podcast was a great way for POH to wrap up the season as we go into a new year full of hopeful optimism.  We hope you enjoy the podcast and thank you so much for your support in 2021.

Please connect with our guests on their businesses websites below:

Ordermentum Website:  https://www.ordermentum.com/

Emma and Tom's Website:  https://emmaandtoms.com.au/

Proud Mary Coffee Website:  https://www.proudmarycoffee.com.au/

POH Website:  https://principleofhospitality.com/

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

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

In this podcast we discuss…

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

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

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

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

Please find our guest information here:

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

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

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Square POS 2

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

Square POS 2

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

Ep 198 - The importance of celebrating the joy that hospitality leaders deliver with

Rebecca Lines from Tequila Daisy 



Rebecca Lines is the co-owner of Barangaroo’s Tequila Daisy and boasts an impressive resume when it comes to hospitality and wine. Rebecca is also an award-winning Sommelier who has trained through The Wine and Spirit Education Trust (WSET). Rebecca and her husband Hamish Ingham were behind the award-winning Bar H in Surry Hills and then moved harbourside to Barangaroo to open and manage Banskii Vermouth Bar, which has since been reborn as a fun, fresh new Mexican concept Tequila Daisy.

So I feel fortunate to be able to talk with Rebecca on the podcast this week.

In this podcast we discuss:

-How Rebecca started out in the hospitality industry in NZ.

-Starting a new venue with a new baby at the same time.

-The balance of consultancy with the Four Seasons and having a venue as well.

-How Rebecca and Hamish her husband, came up with the idea of Tequila Daisy.

-What Rebecca found the toughest things about becoming a Sommelier and what advice she would give to others.

-How Rebecca developed the beverage program at the start of the venue.

-How the venue is handling the staffing crisis at the moment, and if they have discovered any new efficiencies.

-The joy of serving customers and how we should celebrate those in hospitality more.



Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry. Running for 36 years, the event has welcomed hundreds of food industry professionals from Australasia and beyond, through our show doors. 5-8 SEP 2022, MELBOURNE CONVENTION & EXHIBITION CENTRE

Ep 202 - We revisit the amazing work that Good-Edi has been doing post their launch in 2021

In this special episode, we revisit the brand Good-Edi with founders Aniyo and Catherine to discuss their success since we first talked with them in March 2021.

In this podcast we discuss:

-How the brand has gone since the last time we spoke in March 2021, including setting up the pilot plant and starting to sell products to the Australian market.

-Expanding the product range to events for corporates and also developing a dessert cup

-How the investment in the business went from the pre-launch forecast.

-The role of automation in the business and how that helped in the implementation of Good-Edi.

-How to pick the right people to listen to as you scale your business.

-If the product has changed much based on customer feedback in the beginning.

-The next stage for the business and the investment plans.

Please find our guest information here:

Website: https://good-edi.com/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry. Running for 36 years, the event has welcomed hundreds of food industry professionals from Australasia and beyond, through our show doors. 5-8 SEP 2022, MELBOURNE CONVENTION & EXHIBITION CENTRE

Ep 163 - How to boost revenue in your existing kitchen with Andrew Kang from K-Box Australia

Kbox Australia turns underused commercial kitchen space into takeout delivery hubs.  Most restaurants only run at 60% capacity. They utilise data to identify the capacity in existing commercial kitchens, such as those found in pubs, hotels, restaurants, supermarkets and even stadiums.

KBox Australia is the fastest-growing company in Australia to licence virtual brands and has a full technology stack to optimise under-utilised kitchens, boosting existing kitchens and generating another revenue stream.

Kbox partners with commercial kitchens that have the capacity to produce more via delivery. We provide ready-made delivery menus as virtual brands that can only be purchased via delivery platforms.

In this podcast we speak with the National Sales Manager Andrew Kang about how K-Box Australia started out and the difference between dark, virtual and cloud kitchens, how he used the brand itself in his cafe, and what are the important ways to make this concept work productively and profitability in existing sites.

Please connect with KBox Australia on the links below-

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

KBox brand 'Absurd Bird' Instagram: https://www.instagram.com/absurdbirdaus/

Please connect with us here at POH on the links below-

Website: https://principleofhospitality.com/

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

Episode 49 - How will fresh food supply chain deal with COVID-19 with Steve Biviano from Select Fresh Providores

The fruit and vegetable industry was one of the first one's to really suffer as restaurants and cafes pulled back operations or close completely.

In this podcast Steve Biviano, the Group GM discusses with me how the Select Fresh Providores brand has pivoted in the current crisis, and how he thinks they and the industry will come out of it strongly.

We also discuss:

-How did he start out in his career?

-How has the Fruit and Veg industry changed over the last month?

-Does he think customers will get used to delivered food on a regular basis?

-Does he think this situation will lead to less F&V suppliers or just a change in the supply chain itself?

Steve discusses a fruit and veg box that is available to order in QLD and NSW.  Please find the links below:

QLD business:  https://selectfreshprovidores.bigcartel.com/

NSW business:  https://simplyfreshwholesaleproduce.bigcartel.com/

As always please follow us on instagram here:  https://www.instagram.com/open_pantry_consulting/

And please stay safe during this time.

Episode 44 - Richard Docherty the CEO of Laneway Greens

In this episode I talk with the CEO of Laneway Greens on building sustainability.

We chat about how he started as an engineer, moved from Scotland to Australia to work in a mine shaft, before starting a life in New Zealand running and owning bars and taking on cherry orchards!

He talks about his plans for his current role of CEO at Laneway Greens and shaping the brand for success and the battles he has had to overcome since starting.

I really hope you enjoy this podcast with Richard!

To connect with Richard the best way is on LinkedIn on the link below:

https://www.linkedin.com/in/richarddocherty

Episode 114- REFOCUS WEEK- Supply Chain and Stocktaking with Paul Tory from Foodbomb

Foodbomb is an online platform that aggregates wholesale food suppliers into a single site, where hospitality venues can search, compare and order products. The platform was founded in 2017 by Paul Tory, who has over 20 years of experience in wholesale and ran a home meat delivery business Butcherman for 8 years. Butcherman connected consumers with over 30 independent butchers throughout Sydney in one place, when cafes and restaurants began to approach his B2C operation, Tory saw the wholesale gap.

Foodbomb currently aggregates over 150+ food suppliers into a one-stop shop, providing produce, meat, seafood, dairy, cleaning products, alcohol, packaging and non-perishables to over 1000 Sydney cafes, pubs, clubs, caterers and venues alone. With over 85,000 hospitality venues in Australia (Source: The Drop) and more than 6,000 suppliers around the country suppliers everywhere are going to be under extreme pressure.

Please connect with Foodbomb here:

Instagram

Facebook

Website

Please connect with Open Pantry Consulting here:

Website

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



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

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

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

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

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

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

Free Brand Strategy Session with Principle Design

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

Episode 108 - How to build a design-focused food brand with soul and purpose with Sandra Foti from Piccolina Gelateria 

Piccolina is a Gelato House residing in the Melbourne suburbs of Collingwood, Hawthorn St Kilda and is just over 5 years old. The Founder and today's guest Sandra Foti practised many of the gelato recipes when she started making it with her dad about 15 years ago. The result is gelato that is entirely natural, made from fresh cream, milk, sugar and a selection of raw ingredients.  Everything at Piccolina is made from scratch using fresh, high-quality ingredients right down to their nut-butters, caramels, sauce and jams.....their gelato is even gluten and gelatin-free.

Even of recent times they have done collaborations with Scott Pickett’s Longrain venues and are also growing their footprint in Melbourne in the coming months, so I hope you very much enjoy this podcast with today's guest Sandra Foti. 

Find out more about Piccolina here:

Piccolina Website

Piccolina on Instagram

As always you can reach out to us here:

Open Pantry Consulting Website

Episode 141 - Bringing Victoria's best venues & producers to the masses with Danielle Lebon and Natasha Buttigieg from Co-lab Pantry

Co-lab Pantry is a Melbourne-based, Australian online food and beverage retailer. The company was launched in 2020 in the middle of the 2020 Covid-19 Pandemic, initially as a way to help support Victorian business' and bring ready-made meals, cocktails, groceries and more to people's homes across the nation. The team saw a huge gap in the market between large supermarkets and smaller, locally loved restaurants, cafe's and grocers. Co-lab is continuing to grow so that consumers all over Australia can purchase their favourite products at any time through convenience and to bridge the gap between customers and local produce.

Natasha Buttigieg is an experienced marketing and comms do-er, dabbling in e-commerce, events and the hospitality industry. Now, co-founder of Co-lab Pantry – a platform built to connect and bring people from all areas of hospitality together in one place, for convenient consumer purchasing.  Danielle is a co-founder of Co-lab Pantry, Victoria’s first and largest digital restaurant retail partner. She is a designer by background and has a love and passion for community, food and innovation.

In this podcast we chat about how they started the business with their co-founder Avin, how the business evolved over COVID, what it was like to have the Premier of Victoria name your brand in a press conference and for the brand to explode immediately, and the exciting journey for the future to make it an even most outstanding food e-com retailer.

Please connect with Co-lab Pantry below:

https://www.colabpantry.com.au/

Please connect with us here at POH below:

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

Episode 40 - Elaine Batho

In this episode I talk about the importance of mental happiness in the hospitality industry with Elaine Batho.

Her 30 years in the hospitality industry covers hotels, restaurants, contract corporate dining, and the London 2012 Olympics just to name a few.

Today she host retreats working as a life and wellness coach and helping other people create and host retreats. As well as coaching women in the hospitality sector to improve their health and happiness.

She followed this path after transforming herself after many years of chronic stress, anxiety and burning out.

As we know the culture of work hard play hard, drinking, late nights and erratic diet is a massive contributing factor to poor health.

The RSPH (UK) research states that 1 in 5 hospitality workers suffer from work related severe mental health issues, and 1/4 of hospitality staff have reported seeking psychological support or medication.

We share with you on this podcast how you can stay well whilst working in hospitality.

I know Elaine’s story will help others identify what to do before it becomes a problem.

Please connect with Elaine here:

http://www.elainebatho.com

As always please reach out on Instagram or LinkedIn,

just search @open_pantry_consulting

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

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

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

In this podcast we also discuss- 

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Free Brand Strategy Session with Principle Design

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

Free Brand Strategy Session with Principle Design

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

Ep 170 - POH Summer Series 3/6 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room

Carlton Wine Room occupies a treasured corner in the old part of Carlton in Faraday Street.  CWR is a classic bistro influence, with a respect for the changing seasons balanced with what their suppliers are offering to culminate in comforting dishes that work with wine.

They have distinct dining spaces over three levels that are linked by a common offering: solid informed service and good times.

In this podcast we talk with Andy about how he and Trav took over the venue with grace and humbleness, how he feels more connected to the industry out of the challenges of last year, and how we can build a positive culture into our industry.

As our heading suggests, venues like CWR deliver culture to our community and this is something that comes through on this podcast with Andy, and we hope you really enjoy it.

Please connect with CWR below:

http://thecarltonwineroom.com.au/

Please connect with us here at POH:

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

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

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

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

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Square POS 2

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

Square POS 2

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

Ep 164 - Delivering Saturday dessert delight boxes with Audrey Allard from Holy Sugar 

Audrey Allard grew up in Northern NSW but knew she had to leave her comfort zone and head to the big smoke to sharpen up my culinary skills and make a name for herself.

In 2017 as a third-year apprentice studying my certificate 5 in Patisserie, she made a split decision to pack her car and head to Melbourne. This ranks this as one of the best decisions of my life, with the fact she ended up working in some pretty amazing restaurants such as Pt Leo Estate to Lune Croissanterie.

Like many others in Melbourne 2020, she had her shifts cut short and were in desperate need to keep her mind busy, so she started baking sweets for her housemates.

She truly lives and breathes desserts, so she thought why not just start her own business? Holy Sugar was created within a week,  with boxes heading out to friends from her Instagram page. It didn't take long for the word to spread and a cult following to form.

Holy Sugar is a one-woman show. From recipe testing to prep, socials, packing and deliveries.  She was fortunate enough to snag a space from our great friends at Worksmith, a collaborative hospitality working space with a commercial kitchen located at the back- this is where the magic happens on a weekly basis!

In this podcast we discuss how she built the brand after making the split-second decision to do so, how the business has evolved coming in and out of the Melbourne lockdowns since early 2020, and what she wants to do with the business next, including if she plans to open bricks and mortar store.  This podcast will make you want to chase your dreams too!

Please connect with Holy Sugar below-

Website: https://holysugar.com.au/

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

Please connect with us at POH below-

Website: https://principleofhospitality.com/

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

Episode 86 - Sam Carson and Ben Day from Acai Brothers talk about how a health brand will grow stronger during COVID times.

Acai Brothers are Australia’s leading Superfood Bar franchise and have become internationally recognised for their innovation within the hospitality realm. Specialising in Acai Bowls, Smoothies, Juices, Coffee and more, Acai Brothers have become widely renowned for creating delicious and affordable healthy food options.

In this podcast we talk about how the founders of Acai Brothers Sam and Ben were deeply engaged in the fitness space, both owning gyms and being professional athletes. They got together and started the brand idea over some delicious chicken one night. They build the logo, concept, and brand ideals in a short time frame.  We talk about the smaller format model that they are wanting to role out for the Acai Brothers brand. This includes pop-up events and food trucks.  We talk about what has changed in the Acai Brothers business since COVID and what their biggest learning about the industry has been during this time.  We finally talk about what they are both looking forward to for the Acai Brothers business as we move out of COVID-19.  I think you'll have a laugh and really enjoy this podcast with these two great founders.

Please find out more about Acai Brothers here:

Website:  https://acaibrothers.com/

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

Ep 187 - Delivering unique and authentic German experiences in Melbourne with Philipp Hockenberger from HOF Hospitality

The original Bavarian eat & drink experience that is the HOF lies in the heart of Melbourne’s CBD in Chinatown, under the same roof for the last 50 years. Established in 1968 and independently owned by Bavarian Chefs by trade, they're proud of their long successful history of traditional Bavarian cuisine and original Bavarian Bier and Schnaps variety.  Today I feel very lucky to sit down with long-term contact and legend of the Hof team, their general manager of branding and operations, Philipp Hockenberger for this week’s podcast.

In this podcast we discuss:

-How did you come to be working with Hof because you don’t originally come from hospitality.

-The biggest surprise for you about working in the hospitality industry

-Hof Hospitality controls a lot of its own beverage supply and imports most of the range, why did the business make that decision

-How to deliver a great and consistent guest experience in a 600-seat venue

-Building a team culture named ‘friends serving friends’ and how that has benefited the business

-The balance of technology and providing great customer service

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

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

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!

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

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

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

Please find our guest information here:

Website:

https://chefnotepad.com.au/

https://burleighpavilion.com/

Instagram:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Episode 137 - A neighbourhood brewery bringing people across Melbourne together over a great beer with Justin Joiner from Stomping Ground Brewing 

Justin Joiner is a hospitality professional with more than 20 years of venue management experience here and in the UK, working in a wide range of businesses from fine dining to bars and pubs. He has been involved in the Australian craft beer industry since managing the first James Squire Brewhouse in the early 2000s in Melbourne. He was the venue manager of Melbourne’s pioneering craft beer venue, The Local Taphouse for its first 8 years, and operations manager of GABS Beer, Cider and Food Festival before partnering with Steve Jeffares and Guy Greenstone to establish Stomping Ground Brewing Co in 2016. 

Justin’s role within Stomping Ground Brewing Co includes overseeing venue operations, people & culture and external events and activations. 

In this podcast we talk about when Justin first fell in love with craft beer, how he and the Stomping Ground team supported their workers in 2020, how the range evolves and stays different, and their new facility to open up this year in Moorabbin in Melbourne's southern suburbs. Even if you aren't a craft beer drinker you will absolutely love this podcast and the generosity and humbleness that Justin projects. 

Connect with Stomping Ground here:  

https://www.stompingground.beer/

Connect with us here at POH here:  https://www.instagram.com/principle_of_hospitality/

Ep 224 Summer Series 3/10 -

Taking on delivery and actually winning with Dave Ansett from Etto Pasta Bar

Dave Ansett, along with his partner Stephane Meyer founded Etto with one simple idea: you should be able to get an experience on par with the trattorias of Italy for the price of a burger.

“Melbourne’s got such a great Italian heritage, but Italian (food) here has turned into either you’re sitting at a restaurant with white table cloths, and a waiter, and you’re there for an hour and a half and you’re paying forty bucks for a bowl of pasta. Or you’re going in somewhere and it’s slop, and it’s fifteen bucks.

“We really saw this opportunity to do this model in the middle. Do really great food—really high-quality food—but without the restaurant overheads, in a fast-casual model.

“When we’re humming we can do a plate of pasta every 30 seconds, that’s sort of our volume that we can pump out.”

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

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

Find out more about the Lightspeed x POH Series RAW here:

https://www.lightspeedhq.com.au/raw-hospitality-podcast-series/

Please find our guest information here:

Website: https://etto.com.au/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

OpenTable Australia

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

OpenTable Australia

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

Episode 145 - Building an artisan food brand that genuinely cares for it's producers with Sallie Jones from Gippsland Jersey

Gippsland Jersey does things differently, sourcing milk from smaller, family farms with incredible dairy farmers paying farmers a fair price for what they produce. By sidestepping large milk processors and value-adding already premium jersey local milk, they ensure a healthy wage for farmers and a clear choice for consumers, which is great news for everyone. In recent times their quality and service has been noticed by some of the best hospitality venues including Gimlet, three blue ducks and Attica, so it’s an honour to talk to their co-founder and director Sallie Jones.

In this podcast, we talk about why Sallie started the brand the honour her father, the difference in how they treated and pay their primary producers, and how she keeps such a fun and engaging brand with a fantastic staff culture. 

You can connect with Gippsland Jersey here: 

Website: https://gippslandjersey.com.au/ 

Insta:  https://www.instagram.com/gippslandjersey/

Please connect with us here at POH here:

Website:  https://principleofhospitality.com/

Ep 197 - Replay- How sound and coffee balance together in this legendary Japanese cafe With Reiji Honour from Hibiki - Now called Haiku

Hibiki is one of the most inspiring Japanese-influenced cafes in Melbourne.  A large part of the menu at the Japanese-style brunch spot is based on owner and next guests Reiji's mum’s cooking.  

Hibiki, which is Japanese for "sound" or "echo", comes through in every element of the venue and even the website with awesome music sitting front and centre in the brand experience.  

It’s for those reasons that I feel very lucky to speak with Reiji Honour in this week’s podcast.

In this podcast we discuss:

-How Reiji started out in the industry.

-Doing his own fitout at Hibiki.

-The importance of staff culture.

-Hibiki’s focus on atmosphere and sound including their art concept.

-Operationally dealing with the ‘PR effect’.

-Delivery goes from being the ‘devil’ to the ‘saviour’ of the business.

-Giving Japanese curry to those in need.

-Adding Hibiki Future as a concept retail store.

-How Hibiki can go beyond Food & Beverage.

-Evolving the BOH experience for a better chef culture.

-Next moves for the Hibiki brand.



Please find our guest information here:

Website: Website for Hibiki - Now Haiku

Instagram: Instagram for Hibiki - Now Haiku

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Split the bill, pay the bill - their way Allow guests to quickly split the bill by a percentage, item or custom amount and make payments their way including credit card, Apple Pay, Google Pay, Afterpay and use partial cash payments and vouchers. Simple!

Mr Yum - Split & Pay

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!

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry. Running for 36 years, the event has welcomed hundreds of food industry professionals from Australasia and beyond, through our show doors. 5-8 SEP 2022, MELBOURNE CONVENTION & EXHIBITION CENTRE

Episode 144 - Bringing authentic Argentian food to the Melbourne faithful with Dan Szwarc from Dan's Empanada Bar 

Born and raised in Argentina, Dan Szwarc’s driving passion is food and, most of all, honesty when it comes to food.  His food style is multi-faceted combining influences from his French training, Australian lifestyle and South American heritage.

Dan is bringing the flavours of his homeland to Australia with Dan’s Empanada Bar, a concept that combined comfort food with snack elements. A tradition in Argentina and a legacy that he wants to share.

The talented Chef began his career as a student at the prestigious cookery school The Bue Trainers in Buenos Aires. He graduated with distinction at the top of his class before gaining experience at the Hyatt, Claridges and Gate Gourmet.

Dan moved to London to work under Peter Kromberg at the Intercontinental Hotel. A stint in cruise ships followed before he finally landed in Melbourne at Sofitel Hotel’s Le Restaurant with Marcus Moore.  Dan’s career took off in Australia at Crown casino, helming the kitchen of Number 8, before opening Les Boucheries Parisiennes with Phillipe Aubron.

Next up was running Joseph Vargetto’s Oyster Little Bourke, Albert Park Hotel and Livebait, before becoming Head Chef at Gary Mehigan’s Fenix restaurant and Made establishment’s Hellenic Republic in Brunswick and Hellenic Hotel in Williamstown.

Dan has represented Australia at the finals of LCDR in Singapore and in 2020 he will judge the renowned Chef of the Year Competition, which sees professional chefs compete against other chefs and the clock in a test of creativity, kitchen skills and ingenuity.

In this podcast we discuss how Dan ended up coming to Melbourne, what true Argentian food is to him, and his plans as he scales his amazing Empanada bar concept.

Please find out more about Dan and his Empanada bar here:

https://dansempanadabar.com.au/

https://www.instagram.com/dansempanadabar/

As always please connect with us at POH here:

https://principleofhospitality.com/

Episode 28 - How to make your restaurant the 'comeback story'

In this episode I talk with the amazing restaurant owner Sylvie Gabriele of Love and Salt LA.

Since the opening in late 2014, Love & Salt has garnered critical attention for the reinvention, as well as the restaurant’s SoCal interpretation of Italian cuisine, including recognition as one of Los Angeles Magazine's top ten new restaurants of 2015. That same year Forbes described the evolution as "L.A.'s Best Restaurant Comeback Story.”

Sylvie’s fastidious approach to managing all aspects of the restaurant — from the warm service to the branding and creative marketing — have contributed to Love & Salt’s continued growth and success as a mainstay not solely in Manhattan Beach, but in Los Angeles proper.

We talk about how Sylvie has managed to take a venue that was famous for what her father Guy Gabriele did with Cafe Pierre, and make it a powerhouse venue on Manhattan Beach, Los Angeles.

The best way to find out about Love and Salt LA is in the following links:

https://www.loveandsaltla.com/

https://www.instagram.com/loveandsaltla/

The Open Pantry Podcast is brought to you by Open Pantry Consulting.  Please make sure you check us out and leave your feedback here:

https://www.openpantryconsulting.com/

https://www.instagram.com/open_pantry_consulting/

https://twitter.com/OpenPantryCo

Episode 65 - Joelle from Wolfdown in how to focus on one great product and do it well 

Joelle tarted the Wolf Down brand was after many conversations with her fiancee and group of friends about how someone should start a Doner brand.

Sometimes customers got confused in what the product was, and she and her team had to educate their customers on what real Doner is.

In this podcast we talk about how keeping the menu simplistic will allow the product to go viral on social media, how the Ottawa scene is at the moment, the importance of controlling the controllables and how her team has stepped up during this time.

The brand wanting to move to Vegas for their second store and I'm excited to see them do this. Joelle is a breath of fresh air in hospitality leadership.

Joelle’s article on Medium:  https://medium.com/@joelleparenteau/why-are-restaurants-so-fucked-ca07c4624745

Wolfdown Website: https://www.wolfdown.com/

Wolfdown Instagram: https://www.instagram.com/wolf.down/

Ep 192 - How joy, passion and humour have developed Melbourne's most iconic modern Indian and Asian restaurants with Adam D’Sylva from Tonka, Coda and Boca Gelato

He really needs no introduction. His name is synonymous with amazing venues in Melbourne such as Coda, Tonka, Boca and W Hotel’s Lollo and Culprit Cafe. He’s won The Age Young Chef of the Year award in 2008 and is a regular guest on Masterchef Australia.

He is also our next host Kay-Lene Tan’s boss, welcome Adam D’Sylva to this week’s POH Podcast.

In this podcast we discuss:

-How his journey started in hospitality.

-What inspires him about food.

-He shares his progression from becoming a chef to a business owner.

-How he feels the pandemic has changed the hospitality industry.

-What else he likes to do when he is not cooking.

-What his advice is to anyone who wants to join the hospitality industry.

Please connect with Adam D'Sylva's brands here:

Website-Tonka: https://www.tonkarestaurant.com.au/

Website-Coda: https://codarestaurant.com.au/

Website-Boca Gelato: https://www.bocagelato.com.au/

Instagram-Tonka: https://www.instagram.com/tonkarestaurant/

Instagram-Coda: https://www.instagram.com/codamelbourne/

Instagram-Boca Gelato: https://www.instagram.com/boca_gelato/

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

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!

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!

Episode 27 - How to build the best restaurant staff culture and pay them correctly to enhance productivity  

How do you recruit and train the right people into your business?  And when you hire them into your brand how do you make sure they are paid correctly so that they are satisfied and you are making money as the business owner?

All these topics are covered in this week's great podcast with my good friend Chris Firinauskas.

Chris has had an amazing career in leading both the HR and Training, Learning, Development pathway of some of the biggest Australian and international brands.  

If you need to know about how to develop great talent then this is the podcast to listen to.

Please let us know your feedback via Twitter @OpenPantryCo or reach out to me through LinkedIn

https://www.instagram.com/open_pantry_consulting/

https://www.openpantryconsulting.com/

https://twitter.com/OpenPantryCo

Ep 169 - POH Summer Series 2/6 - How Julien Moussi has grown Only Hospitality Group from a Coffee Cart to a cafe brand, roastery, and bakery group 

Only Hospitality Group is a hospitality group based out of Melbourne, Victoria. Coming from humble beginnings, it all began with Director Julien Moussi rolling out the coffee cart to local football matches, with the aim of saving enough capital to start up his own café in Fitzroy. Fast forward 9 years and the group has expanded to consist of 21 venues, as well as our very own Coffee Roastery called Inglewood Coffee. 

Driven by a passion for design and architecture, Only Hospitality prides itself on creating hospitality spaces that are welcoming, comfortable and memorable for both our customers and employees. This ideology is highlighted across all venues, with Bentwood Fitzroy, Stanley Mount Waverley and Glovers Station in Elsternwick being prime examples. 

Despite the overwhelming success, the ambition and drive that Julien initially had for hospitality have only grown throughout his time as Director of Only Hospitality Group. So much so that this year he is striving to open an unprecedented 15 stores, a goal that is shared by many of those around him. In this podcast, we discuss how Julien has grown this empire into one that cares so much about the team and it's guests, and how he and his team continue to open venues that are unique and exciting. 

Please connect with Only Hospitality Group here-

Linkedin:  https://www.linkedin.com/company/only-hospitality-group/

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

Please connect with us here at POH as always-

Website:    https://principleofhospitality.com/

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

Ep 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 is matured in red wine barrels and they source all their ingredients within a days’ drive from the distillery which allows them to focus on being local and close to the source of production.

They deliver on an amazing experience for their customers who come to their purpose-built bar in Port Melbourne which is where we are recording the podcast with the head of hospitality and experience, Patty Karakostas in this week's podcast.

-How Patty started out in the industry.

-How Starward started and what are some of the unique things about the brands that sets it apart.

-Patty’s connection to third-wave coffee and the comparison to Starward Whisky.

-How the Starward customer experience is defined and what could other brands take away from what they are doing.

-What exciting news is happening with the brand next.

Please connect with Starward below:

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

Website:  https://starward.com.au/ 

Patty Karakostas email address:  patty@starward.com.au    

Please connect with us at POH below:

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

Website:  https://principleofhospitality.com/

Thanks to our supporter for this season - Chefs Hat Australia

Ep 207 - The true meaning of sustainability in bars with one of the best in the industry with Ryan Chetiyawardana Aka Mr Lyan for the World Class Cocktail Festival

Cocktail bartender Ryan Chetiyawardana goes by Mr Lyan, which is arguably easier to say. He opened his first bar, White Lyan, in London in 2013 as the first cocktail bar in the world to use no perishables; no fruit and even no ice. It’s an exploration of sustainability, with much lower waste and the use of pre-made cocktails and innovative ingredients was a ground-breaking venue.

Ryan currently operates Lyaness-London, Super Lyan-Amsterdam, Silver Lyan-Washington DC, Seed Library, Mr Lyan Studio, as well as being a Masterclass instructor.

He is also going to be in Australia for the Highly anticipated World Class Cocktail Festival returns 9-18 September in Sydney with colourful cocktail experiences and never-seen-before collaborations.

The World Class Cocktail Festival will simultaneously host over 50 of the world’s best bartenders, including a collaboration between Ryan and Peter Gilmore at Quay.  

With all that said, it’s a pleasure to have Ryan as a guest this week.

In this podcast we discuss: 

-How he started out in the bar industry.

-What it takes to be an awarded bartender.

-Why Ryan cares about sustainability so deeply.

-How he trains his team to care about sustainability.

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

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

-During the World Class Cocktail Festival, Johnnie Walker Blue Supper Club is popping up at Quay for 3 days only (14-16th) and is collaborating with Peter Gilmore from Quay, what can people expect.

Please find our guest information here:

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

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

World Class Cocktail Festival Website: https://www.worldclasscocktailfestival.com/en-au/events/

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Ep 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 for the first time in Bentleigh (their converted former cafe Time and Place) it has been one of our go-to Sandwich venues in what is fast becoming a growing segment in the Melbourne hospitality scene.

Fast forward less than two years later and they now have 3 locations with plans in place for many more, so it's great to have the two co-founders Leor and Elliot on this week's podcast.

In this podcast we discuss:

-How they both came into the industry and working together.

-Why they focused on sandwiches.

-What they have learnt about each other working together as a team.

-How big they are wanting the brand will grow, and will you look to different formats.

-What they are looking forward to in 2022 for themselves and the business.

Please connect with Saul's Sandwiches below:

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

Website:  https://www.sauls.com.au/

Please connect with us at POH below:

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

Website:  https://principleofhospitality.com/

Episode 101 - The importance of supporting artisan brands with Patient Wolf Gin Co-Founder Dave Irwin

Patient Wolf is an urban gin distillery, located in Southbank, Melbourne and founded by two mates, Matt and Dave.

It was born from a belief that well crafted and considered things have no fear of time. Quality things. Original. Handcrafted. Defined. Measured. Made with equal parts expertise and attitude. It takes considerable effort to realise them, and it takes even more to critique and refine.

But they’re worth waiting for.  Dave is Patient Wolf’s co-founder and Head Distiller. He heads up the distillery and operations and gets a kick out of

experimenting with botanicals and driving innovation.

He also manages the Distillery Door, where you’ll find him hosting a gin masterclass and taking people through a Gin flight.

In this podcast, we talk about the biggest challenges they have had to overcome during this time, how they have seen the crisis from a supplier perspective, and how they feel the bar scene will be effected in the long run.

Please find out everything about Patient Wolf Distilling Co. here:

https://www.patientwolfgin.com/

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

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

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

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Square POS 2

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

Square POS 2

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

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

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

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

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

Please find our guest information here:

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

Worksmith Website: https://worksmith.io/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

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

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

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

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

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

Joining him was...

Felicity Rodgers, Founder & Chief Creative Officer - Cargo Crew

Emily Addison, Associate Director - STUDIO TATE

Simon Blacher, Creative Director - Commune Group

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

Please find our guest information here:

Website: https://worksmith.io/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Episode 52 - How life challenges gives you perspective on what to do next with your food venue with Julian Mero

It was a delight to talk with Julian Mero who is a food and beverage leasing executive with the large shopping centre brand QIC.

Julian shares with us his time growing up in the industry in his dad's pizza shop and how falling back into hospitality and working for popular eatery Groove Train in Australia taught him so much about his leadership style and resilliance.

In this epsiode we discuss:

-How the concept of Groove Train come about

-What were some of the hardest challenges you faced at Groove Train

-What is the future of shopping mall leasing given the situation we are in now.

-With all the skill you now have and the lessons you have learnt, where do you think you can add most value to the industry next

Please connect with Julian here:

Email: j.mero@qic.com

LinkedIn: linkedin.com/in/julianmerocolliersretail

Hospitality consulting to launch later in 2020: http://foodbeveragelogic.com.au/

As always please connect with me at Open Pantry Consulting here:  https://www.instagram.com/open_pantry_consulting/

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

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

🎙 Key Takeaways:

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Pay.com.au

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

Pay.com.au

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

Episode 26 - How to develop of restaurant culture of humility and care 

Episode 26 - In this episode we start the first of many conversations with great international brands carving a path in the world of hospitality. Today I talk to Dina Samson and Hans Luttman from San Julian Hospitality which has the portfolio of Rossoblu and Superfine Pizza in Downtown L.A.

Hans Luttmann is the Managing Partner and Director of Hospitality at Rossoblu restaurant and has been working in the restaurant business since the age of fifteen. Hans captained Michelin starred teams at Hatfield’s, Osteria Mozza and Providence. He is known as a creative, results-oriented leader who loves to build teams and empower his staff.  

Dina Samson has adeptly assumed the role of “accidental restaurateur” having opened her first restaurant, Sotto, alongside husband/chef Steve Samson in 2011, quickly learning the ropes as the opening general manager.  

When her husband, Steve, sought her expertise in financing his first restaurant, she soon became integral to the nascent restaurant’s daily operation, taking on all marketing and finance responsibilities. They have expanded their brand of hospitality through San Julian Hospitality with Rossoblu, their acclaimed ode to Bologna, and Superfine Pizza, which is widely considered the first “LA” pizza, melding the best traits from Neapolitan traditions and New York style. Samson also miraculously finds time to raise young twins, Luca and Gaia.

In todays episode we cover:

-How they focus on bringing customers back with great customer service

-The best way to balance a busy work life and family

-How the atmosphere of a restaurant can really add to the customer experience

-The simple things you can do to give a positive mindset to the team you lead everyday

I really enjoyed today’s episode and I hope you do too, it will give you a great understanding of how to develop great teams by bringing in the elements of care for your staff, great product and atmosphere, and the ability to look forward positively to new challenges.

Please follow Rossoblu and Superfine Pizza here. As you will hear they are amazing brands and well worth a visit:

Insta: @rossoblula @superfinepizza

Website: https://www.rossoblula.com/

                  https://www.superfinepizza.com/

As always please reach out with any feedback on twitter 

https://twitter.com/OpenPantryCo

And check out our YouTube Channel to watch this episode as well:

https://www.youtube.com/channel/UCcoORScTAZ31c5qXLK4Hq9g/videos?view_as=subscriber

Episode 116 - REFOCUS WEEK - How online bookings are changing and moving into different sectors of our industry with Craig Joel from Now Book It

Craig Joel is a Founder of Now Book It, a proudly Australian company that is completely self-funded.

Craig is a former restaurant owner and consultant who has worked in the US, Italy and Australia and has over 30 years of experience in the Industry. He was the president of the Catering Institute in Western Australia for more than 10 years and during his time there, met with hundreds of restaurateurs who were unhappy with the existing reservation landscape.

In the 5 past years, Now Book It has grown to be the largest reservation and gift card platform in the Country and is used by Quay, Firedoor, Movida, Catalina, Coda, Tonka and over 3000 venues in 6 countries.

In this podcast, we talk about how the business started, why online reservations is often a last-minute thought for brands, if COVID will change the brands who move to online booking, and what are the challenges for venues to move to this new type of technology.

Please connect with Now Book it here:

Website

Please connect with Open Pantry Consulting here:

Website

Episode 94 - Melissa the Prosecco Queen

Melissa first fell in love with Prosecco, the utterly delightful Italian sparkling wine made from the Prosecco grape (now known in Italy as ‘Glera’), in 2003 on a trip to Italy, where she discovered that its delicate acidity, soft bubbles and citrus/floral nose made it the perfect wine to drink at any time of the day or night.

The Prosecco Queen is a multi-faceted business, offering Prosecco masterclasses, dinners and other special events, as well as an online wine and merchandise store with a hand-picked selection of Italian and Australia Prosecco for you to try. If she wouldn’t drink it herself,  she won’t ever sell it to you because life is too short to drink bad wine!

In this podcast we talk about how her business been affected since COVID, what she thinks COVID will do for event-based enterprises in the long term, and what areas of the hospitality industry will be hurt the hardest from this crisis.

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

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

Ep 209 - When starting a nightclub gives your the strength to start a restaurant group with Thai Ho from Hochi Mama and Straight Outta Saigon 

Melbourne Dining Group owns the very successful Hochi Mama and Straight Outta Saigon brands, serving some of the best Asian fusion food in Melbourne all backed by Hip-Hop beats.

Their director and owner Thai Ho has a rich history of bringing some of the best urban musical acts to Australia as well as being a former nightclub owner.

With a passion for the hospitality and entertainment industry, fostering entrepreneurship, and always knowing how to promote a great hospitality experience, I feel fortunate to sit down with Thai Ho on this week’s podcast.

In this podcast we discuss:

-How he started out in the hospitality and entertainment industry.

-Running events and getting a big break at 17 years old.

-How the business idea for Hochi Mama and Straight Outta Saigon came about.

-The importance of mentoring at the start of your journey.

-Developing a memorable experience consistently.

-Implementing reward and recognition into the business.

-Thai’s role with Project Gen Z and mentoring young people in entrepreneurship.

-The power of belief in yourself.

-The advice for running multi-format businesses

-The exciting projects that the team is working on in 2022/23.

Please find our guest information here:

Website: https://hochimama.melbourne/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Episode 33 - Joshua Kopel and how his southern charm and cuisine has taken over the LA restaurant and bar scene 

In this laughter packed episode I have the pleasure of talking to Joshua Kopel, owner of Preux and Proper, South City Fried Chicken and Five0Four Hollywood.  We talk about how he came up through the industry from working in some of the busiest bars in the south to owning a Fine Dining venue in LA.

Hailing from humble beginnings in Baton Rouge, LA, owner/operator Joshua Kopel wanted to bring a little bit of The South to Southern California. In 2010 he opened Five0Four, a New Orleans style bar, in Hollywood. Four years later, Kopel looked to DTLA, broadened his focus from Bourbon Street to The South as a whole, and opened up Preux & Proper. After a rocky first year in The Fashion District, Kopel was ready call it quits. In walks Sammy Monsour, a third generation chef that grew up in his father’s kitchen in Chapel Hill, NC.  Kopel and Monsour hit it off instantly, and what came to fruition was the best kind of Southern. Monsour’s food encompasses his classical training at the CIA, his Lebanese ancestry, and his Southern roots. It’s like your grandma’s food went to school, traveled around the world, and came back to you beautifully plated with one hell of a story to tell.

 It is their mission to inspire Southern Culture and Hospitality throughout their restaurant and community and that really comes through on this valuable podcast.

Please follow Joshua here:

joshua@justcallflo.com

www.joshkopel.com

www.justcallflo.com

https://www.southcityfriedchicken.com/

https://www.preuxandproper.com/

As always please feel free to reach out to us on:

https://www.instagram.com/open_pantry_consulting/

https://twitter.com/OpenPantryCo

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

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

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

On this podcast we discuss:

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

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

42 Days Free Discovery Session

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

42 Days

42 Days Free Discovery Session

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

42 Days

Episode 150 - The champion bartender in Australia Evan Strove from RE Bar talks Sustainability

Evan Stroeve is from Sydney’s acclaimed South Eveleigh bar, Re, has claimed a coveted Top 10 spot at this year’s World Class Bartender of the Year global finals and has since become the 2021 World Class Australian Bartender of the Year.

Evan has always had bartending in his blood. Having grown up in Bathurst, his first job behind the bar was at one of his local pubs, Elephant & Castle Hotel, when he was 18 years old.

Since moving to Sydney he has worked at some awesome venues including Shady Pines Saloon, Frankie’s Pizza, The Baxter Inn and Restaurant Hubert before joining Bulletin Place in 201.

Evan currently works alongside Scout London owner, and previous podcast guest, on episode 127, Matt Whiley at Sydney’s new Re, a regenerative drinking experience pioneering a new approach to sustainable drinking.

In this podcast we talk with Evan about how he got to start working with Matt Whiley at RE, his recent win as the best bartender in Australia, his thoughts on sustainability and food waste, and how bar culture is continuing to be strong through the pandemic.

Please connect with Evan here:

Evan's Instagram: https://www.instagram.com/evanstroeve/

RE Bar: https://wearere.com.au/

Connect with us here at POH:

Website: https://principleofhospitality.com/

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

Episode 67 - How to build a dominant Tea Brand with Julie from Eloments Vitamin Tea

Following two years of research, Julie Hirsch launched Eloments Natural Vitamin Tea with Cofounder Nicole Lamond  - the world's first 100% natural vitamin tea. After just over a year of sales, Eloments has secured shelf space in 2000 stores around the world, providing tea lovers with 9 essential vitamins and minerals in each cup. Julie was recently named the Telstra Victorian Business Woman of the Year and listed in Forbes 30 under 30.

In this podcast we talk about how 97% of the tea market is not fair trade and about how customers are craving responsible brands during this time.  We also discuss how Julie and Nicole landed a contract with Wooolworths at the start of the business and were in 75% of their stores within 6 months of the initial launch of Eloments.

As a female founded brand Julie and her business partner have done an amazing job in breaking through some of the barriers of entry, and I am very fortunate that she discusses this openly in the podcast.

Please find out more about Eloments Vitamin Tea here:

https://eloments.com/

https://www.instagram.com/elomentstea/

Thanks so much for listening, 

Shaun 

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 Johnston the Senior Accountant and Director from Rising Tide Financial Services based in Melbourne on the podcast to talk about the latest stimulus package from the Australian Government, but also add value to wherever you are listening from in how we talk about the strategy around your hospitality venue in this testing time.  

In this podcast we discuss:

• What you should be focused on for the next two months
• What are the signs to look for when deciding when to continue to try (amongst restrictions) or wind the business up
• How do you price your product when your supply chain might raise their raw ingredient prices
• What stimulus is on the horizon now that you can access
• What are the very short term solutions that you can implement today as a strategy
• 
  

I know this is a very confusing time for everyone.  I believe part of my role in the industry is to cut through the noise and give you some clear strategy and planning tools as you continue to navigate this crisis for yourself, your family and your team.

Please reach out to Rising Tide Financial Services on the following links below to be part of the information that they are sharing for business owners:

Website:  https://risingtidefinancial.com.au/

Latest post:  https://risingtidefinancial.com.au/news/coronavirus-looks-like-its-here-for-the-long-run/

Please reach out with any questions for me:  shaun@openpantryco.com

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.

Ep 165 - Delivering great hospitality experiences over sports and fun with CEO of Signature Group James Sinclair

Signature Hospitality Group is home to some of the fastest-growing brands in Australia’s sporting and hospitality landscape, including The Sporting Globe Bar & Grill and TGI Fridays (Asia Pacific).

Welcoming over 3 million guests annually SHG is a fast-growing enterprise that employs over 1,250 staff across 34 locations in five different states, serving high-quality modern food & beverages.

As a keen entrepreneur, our next guest James Sinclair seized the opportunity to bring the beloved sports bar and grill to Australia with both a company-owned and franchise business model, so it’s great to talk with CEO and Principal of Signature Hospitality Group on this week's podcast.

In this podcast we talk about how he started the first venue for Sporting Globe, how the signature group team guided its way through Covid with having a very challenging market to keep venues trading, and the origin story of the founder of TGIF invented and shaping the first singles bar in the US and building out some of the first real cocktail programs designed for women.

Please connect with Signature Groups brands below-

Sporting Globe Website:  https://www.sportingglobe.com.au/

Sporting Globe Instagram:  https://www.instagram.com/sportingglobe/

TGIF AU Instagram: https://www.instagram.com/tgifridaysau/

Please connect with us here at POH below-

POH Website:  https://principleofhospitality.com/

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

Episode 60 - How to storytell on social media with Brett Campbell from Claxon Agency 

Brett Campbell runs Claxon Agency a multi-award-winning digital growth agency that delivers revenue growth for brands through digital channels; relentlessly driven in the pursuit of innovation, success and great Spotify playlists.

In this podcast we discuss how Brett started out in the marketing field in a very different way, how he believes hospitality brands can cut through on social media to stay afloat through the art of storytellng, and the emergence of platforms like Tik Tok.

We also discuss the importance of having a contingency plan for the next crisis as well as taking a hollistic view of your whole hospitality business to understand if you should continue. to trade.

Lastly, Brett gives us his best tips to get more exposure across all social media channels.  I know you will really get a lot of tacitcal information out of this for your business.

Website:  https://claxon.agency/

Instagram:  https://www.instagram.com/claxon.agency/

As always please rech out to us on Instagram: https://www.instagram.com/open_pantry_consulting/

Episode 62 - How hospitality training will move more online with Jonathan and Tony from Typsy  In this episode I talk with Jonathon and Tony from the online hospitality training platform Typsy.  

Typsy is an online learning platform with video courses from some of the world's best hospitality instructors.  

 In this podcast we talk about. 

-How did Typsy start in the sector and why was it focused on hospitality? 

-What they have seen happen in the hospitality industry over the last two months since the start of COVID-19? 

-Why they believe training is so important at this downtime?

 -And finally, where to next for Typsy? 

Please find the links to Typsy's special offer for the industry here: 

https://www.typsy.com/ 

As always please connect with us here:  https://www.instagram.com/open_pantry_consulting/

Episode 142 - Delivering amazing wine experiences in WA with Anja Lewis from Canny Grapes 

Canny Grapes is about sharing and expanding wine knowledge, inviting you to journey through vineyards, wine regions, grape varieties, wine history and learn interesting facts about wine - an altogether fun and educational wine tasting experience.

Anja Lewis is an entrepreneur and master in seizing opportunities. From mechanical engineering to working & living on private yachts to entering the wine industry and starting her own wine education business Canny Grapes in 2016. Her mission to learn everything about wine see’s her visiting wine regions & winemakers in Australia and around the world (before Covid), and sharing her knowledge and experiences along with her passion for wine in fun & educational wine tasting classes, creating & presenting wine pairing dinners, hosting corporate events as well as being an independent wine consultant to restaurants.

Director Anja Lewis hosts regular wine classes based on her extensive wine travels, curates wine & food pairing dinners and is a guest host for Gourmet Traveller Wine Magazine amongst many other exciting things, all the way in Western Australia.

In this podcast we talk about how Anja started the business and why she focused on white wines, how her events have evolved during Covid times, and the exciting plans for Canny Grapes in the future.  If you love hearing about wine, you are going to love this podcast!

Please find out more about Canny Grapes here:

https://cannygrapes.com/

Please connect with us here at POH below:

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

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

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

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

In this podcast we discuss:

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

42 Days Free Discovery Session

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

42 Days

42 Days Free Discovery Session

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

42 Days

Ep 180 - How quality no-alc beverages and mindfulness go hand in hand with Kirsten Chalmers from Point Zero Cellars

Point Zero Cellars philosophy is simple – offer a healthier adult beverage to individuals seeking a more mindful approach to drinking, and companies who see the value in offering these alternatives to their customers.  They focus on finding the best tasting alcohol-free beverages available and adding them to a predominantly alcohol heavy beverage industry.  

So I felt very lucky to chat with the founder of Point Zero Cellars Kirsten Chalmers on this week’s episode.

In this podcast we discuss:

-Where did the idea for Point Zero come from.

-Why did Kirsten decide to focus on premium and overseas brands first.

-How her experience in psychology played a role in the brand.

-How Low-alc or no-alc drinks are now very much a normal part of the market rather than just a trend, and how big does she believe the industry will get.

Please connect with Point Zero Cellars below:

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

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

Please connect with us at POH below:

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

Website:  https://principleofhospitality.com/

Thanks to our supporter for this season - Chefs Hat Australia

Ep 200 - From starting the best catering experience to one of the best hospitality groups in Victoria with Legacy Hospitality Group CEO Ben Avramides

With the intention of providing end-to-end catering this week’s guest Ben Avramides co-founded the Tommy Collins Group in 2007. From working at Ottolenghi in London to founding key pillars of Melbourne’s cafe culture, The Little Ox and Hawk & Hunter, Ben has been instrumental in building great venues in Victoria.  Legacy Hospitality Group currently incorporates The Tommy Collins Group, Bon Vivant Group, The Hamptons Bakery, House of Lulu White, Rumour Has it, The Cricketers, The Firehouse, The Villager, High Road Cantina as well as Miss Ladybird Cakes.  Ben has brought his passion for sustainably sourced fresh produce to the industry and continues to look for the next innovative approach to food experiences - striving to bridge the gap between restaurant quality and catering.  So I feel very fortunate to sit down with Ben the managing director of Legacy Hospitality Group in this week’s podcast. 

In this podcast we discuss:

-How Ben started out in the hospitality industry and what made him passionate when he started.

-His sliding doors moment whilst working in London.

-Growing the first Tommy Collins catering business.

-Opening the first venue in Little Ox in Brighton and second in Hawk & Hunter and the lessons learned.

-With the group of venues being quite diverse and as the CEO, how Ben splits his time between the needs of the business.

-How they are continuing to scale the brand and look for efficiencies at the same time, especially with the staffing crisis currently.

-What the group is excited about moving forward.

Please find our guest information here:

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

Email: hello@legacyhg.com.au

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry. Running for 36 years, the event has welcomed hundreds of food industry professionals from Australasia and beyond, through our show doors. 5-8 SEP 2022, MELBOURNE CONVENTION & EXHIBITION CENTRE

Episode 136 - Building a world-class community for the hospitality industry to thrive with Michael Bascetta from Worksmith 

Michael is a hospitality professional with over a decade of experience in the hospitality industry. He spent his formative years in hospitality at Attica and is now co-owner of the award-winning Bar Liberty (Fitzroy), Capitano (Carlton) and Falco Bakery (Collingwood). Worksmith - a hub for the food, beverage and hospitality industry brings together the community through industry resources, events and co-working.

In this podcast we speak about how Worksmith was formed and how they supported the industry with critical information in 2020, why they decided to launch the Melbourne Cocktail Festival and his thoughts on the important steps the industry needs to make to be sustainable and positive moving forward.  

Please connect with Worksmith here:   

 https://worksmith.io/

Please connect with us here at POH: https://www.instagram.com/principle_of_hospitality/

Episode 37 - Darren from PerformHR on the importance of making sure staff are paid correctly

PerformHR bring innovative thinking and hands-on assistance to your organisation to help you get the best out of your people – and your business. Their HR outsourcing offerings enable businesses to access best-practice people strategy, where and when they need it.

In this episode, I talk to Darren Fogarty, Head of Partnerships at PerformHR and we discuss the following questions:

-What are the most important documents to have in someone's HR pack when they start work?

-Whats the best way to understand the most appropriate hospitality award?

-What's the big change in moving to STP?

-How do you balance full time, part time and casual staff in order to be more profitable

I know if you are trying to navigate the minefield that is HR at the moment, especially in an industry like hospitality, then you will find this very valuable.

Please connect with them here:

https://performhr.com.au

Episode 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 bigger experiences with Grill'd and Doughnut Time, it was humbling and humbling to hear his story. Even from someone who knows him as well as me.

Episode 110 - A very honest conversation with UK hospitality coach Azher Rubbani on how has come through the other side with a positive mindset

My next guest is Azher Rubbani is a Hospitality Coach with his own company TR corporate which helps restauranteurs & supply chain owners seeking to transform their business & their life by finding & exploiting new & alternative opportunities, he also has his own great podcast called Combat Files in which we have one shared guest, David J Burns.   I know you are going to love this podcast as we discuss how he started out in the family food services business, how the UK has been handling the crisis and the way that he challenges his hospitality clients to have their own breakthrough moments.

Please connect with the companies that Azher discussed on the podcast below:

TR Corporate

Combat Files Podcast

Chowbunch

As always please connect with us here:

Open Pantry Consulting

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

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

Key Takeaways:

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

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Loaded

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

Loaded

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

Episode 155 - Allowing Sydney's Best Food to Speak for Itself with Joshua Abulafia from Chef Prep 

It was great to sit down with Joshua Abulafia, one of the co-founders of Chef Prep, in this weeks episode of the podcast and hear about how the idea was born out of their personal frustration with ready-made meals and existing meal delivery services.

They grew tired of spending hours on weekends preparing our meals for the following week and we weren’t satisfied with the taste, quality or convenience of meal kit delivery services or mass manufactured ready-made meals.

So they decided to take matters into their own hands and set up an online marketplace where you can order your weekly ready-made meals from premium, award-winning restaurants in Sydney for an affordable price.

So today it is great to sit down with Joshua and discuss how the business started out, why building different verticals for hospitality is so important, and the value they are adding to restaurants for the long term.

Please connect with Chef Prep on the links below-

Website:  https://chefprep.com.au/

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

As always please connect with us at POH on the links below-

Website:  https://principleofhospitality.com/

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

Episode 148 - Pioneering closed-looped beverage technology for hospitality venues with Paul Gabie from Ecospirits 

Paul Gabie is a  spirits industry veteran and accomplished entrepreneur.  In  addition  to  leading  ecoSPIRITS,  he  is also a co-founder and director  of   Proof   &  Company, one of Asia Pacific’s leading independent  spirits  companies.

During his tenure as  Proof  &  Company  CEO  from  2014 to  2021,  Proof & Company was ranked as one of the 500 Fastest Growing Companies in the Asia Pacific by the Financial Times, and developed eight offices across the region, a portfolio of leading independent spirits, and the world’s most awarded drinks consultancy. An authority on cocktail and spirits culture, Paul is regularly called upon by local, regional and international media to comment on developments in the industry, so it is a delight to have him on the podcast today.

In this podcast we talk about why he built the EcoSpirits business after the success of Proof & Company, how he sees sustainability building out in hospitality venues, and the plans for rolling out the brands to different regions in the world.  EcoSpirits is great technology and we feel lucky to have a conversation with Paul on this stage of their journey.

Please connect with Ecospirits and Proof & Company below:

EcoSpirits website: https://ecospirits.global/

Proof and Company website: https://proofandcompany.com/

Please connect with us here at POH on the below links:

Website: https://principleofhospitality.com/

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

Episode 43 - How to develop a leadership culture with Mark Wright from Wham Consulting.

Mark lives and works in the UK, Newcastle-upon-Tyne in the cold North East! His tale is that of a 16 year-old glass collector in a city centre bar that goes on to be Operations Director at one of the country’s most loved Independent cinemas and in the space in between managed for local and national private companies both at venue and multi-site level, and now he runs his own hospitality and leisure specific consultancy company. In this podcast we have a great conversation about hospitality teams and how you can grow them and make them stronger and more resilient

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

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

🎙 Key Takeaways:

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

42 Days Free Discovery Session

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

42 Days

Principle Design Sustainable Packaging

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

Ep 221 - Finding your table for any occasion with the Senior Director, Restaurant Sales & Services, in APAC for OpenTable, Drew Bowering 

Thanks so much for tuning into the last episode of the year and as we reflect on the year just gone and look towards 2023, it always a great time to reflect on the things that are working well and maybe the things that need addressing.  OpenTable are Australia's most visited dining reservation site, with over a million visitors each month - so it felt like the perfect time to speak to them about how they're seeing the industry and what their plans are for next year

We are excited to talk with Drew Bowering the Senior Director, Restaurant Sales & Services, in APAC for OpenTable as we discuss how to maximise your revenue in your venue.

Drew joined OpenTable in 2022 after spending 14 years with the Expedia Group where he occupied senior leadership roles focused on expanding the business in the UK, Asia Pacific, and the US.  Drew’s broad hospitality experience and business acumen, combined with his human-first approach to leadership, has led to positive outcomes for the brand  and industry partners alike.  He’s a regular public speaker on the industry circuit, speaking to the power of technology helping hospitality partners navigate the digital revolution.

In this podcast we discuss:

-How Drew came to work with OpenTable, coming from a long career in the travel industry.

-What data is most important moving forward for venue sustainability.

-How do you best maximise revenue in a venue with booking systems?

-What is the brand looking forward to in 2023.

We can’t thank you enough for the support this year, it has been an evolving one for the hospitality industry for sure.  We look forward to the Summer Series launching next week and coming back in March 2023 with new Live episodes.

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

42 Days Free Discovery Session

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

42 Days

42 Days Free Discovery Session

42 Days Ethos is to build solutions for hospitality businesses to retain and develop their team. We believe that the first 42 days, the first 6 weeks, of someone's employment in any industry, but especially the world of hospitality which is so competitive, fast-paced and intense. We have an opportunity to reshape that narrative. Our team has extensive experience in the hospitality industry, so we...

Episode 146 - Elevating a cafe experience to a new level of substance with Kieran Spiteri from Terror Twilight 

This episode's guest is the owner and operator of one of the best cafes in Melbourne, Terror Twilight.  It has been a place in which myself and my co-founder Sash from Principle Design have had many a breakfast of recent times and we have always been taken back by the amazing vibes and impressive food.

Tie that in with awesome coffee and vinyl tunes and you have a space that is simply compelling and welcoming, so it's a pleasure to welcome Kieran Spiteri to the show.  In this podcast we talk about how Kieran completely changed the offering during the 1st major lockdown and how it changed the business for the better, what made him realise he needed to improve as a leader, and the plans for scaling venues into the future.

Please find out more about Terror Twilight here:

Website: https://terrortwilight.com.au/

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

And always connect with us at POH here:

Website: https://principleofhospitality.com/

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

Episode 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 Nicholson Street in Carlton North.

Kirsty has a Greek background and more than 20 years of experience in professional kitchens, including working for Gordon Ramsay, so I am delighted to talk with her today with what I know is one of the most inspirational and leading cafe, bakery and fresh-food general stores in the country.

In this podcast we chat about how the changes she made has made a sustainable business, the power of hospitality in her community, and the challenges around employing and skilling our chefs, cooks and greater staff.  We are very open and honest in this podcast and appreciate Kirsty's rawness and humility, she is an absolute gun!

Please check out Babajan here:  https://www.babajan.com.au/

Please follow us here at POH as well: https://www.instagram.com/principle_of_hospitality/

Ep 190 - The importance of storytelling in the design of your hospitality venue with Eid Goh the Director of Architects EAT

ARCHITECTS EAT believes in finding new solutions to the every day, and is run by a talented team of passionate, considerate and detail-oriented architects and interior designers.

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

In this podcast we discuss:

-How Eid started out in the industry.

-How Eid got interested in design in the first place.

-What does the term 'good design’ means for him.

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

-The importance of storytelling in a space.

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

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

-The blend of technology and great design in spaces.

Please connect with Architects EAT here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

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

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!

Easter Break Replay - Episode 2 of 2

Ep 185 - Scaling one of Sydney's best groups with heart...with Hamish Watts and Ben Carroll from Applejack Hospitality 

Applejack is a boutique Sydney-based hospitality group founded in 2011 by industry stalwarts Hamish Watts and Ben Carroll, who have combined experience and expertise of over 35 years in the industry.

Applejack currently owns and operates eight venues across Sydney including SoCal, The Botanist, The Butler and Tap Rooms, along with their most recent purchase, renowned 100 years old Sydney pub Forrester’s in Surry Hills, which they relaunched after a major renovation and with a brand-new offering at the end of last year.

Over a year later, Applejack has been challenged in having a second major lockdown happening in Sydney, but they are remaining positive about the future ahead, and the impact they can continue to make on an ever-evolving industry.

In this podcast we talk about how they have managed to keep their team energised and involved in the venues, what they see the biggest challenges are coming out of the pandemic, and what they are looking forward to in the future as their group grows and evolves.

Please connect with Applejack here:

Website: https://applejackhospitality.com.au/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Chefs Hat Australia

Episode 89 - The future of events with Nicole Santer from Eventbuzz360

Nicole began her events journey young, in her family catering business, and was instrumental in the expansion of the business into airlines, hospitals and hotel catering. “My family were very well known as the premier catering company in the community”. Nicole is highly driven and ambitious with a passion and flair for business, which led her to start her own venture.

In 1998, Nicole established her own event management agency, Extraordinary Events, and soon started organising events for many of the world's largest brands. Now with her newest project EventBuzz360, event organisers are taken on a journey inside the world's most spectacular corporate and social events, connecting them to coveted designers and other event suppliers, all at their fingertips. Through its pictorial platform, organisers can start imagining how their event could "look and feel” and find suppliers to help them with their event’s production!

In this podcast we talk about if she believes the events industry can come back after COVID-19, what parts of the events space will never come back, what areas of the hospitality industry that supports events does she believe will be hurt the hardest from this crisis and what she is most looking forward to doing again for yourself post-COVID.

Please find out more about EventBuzz 360 and Nicole here:

Website:  https://eventbuzz360.com/

Email:  hello@eventbuzz.com

Episode 103 - How the burger venues will keep kicking goals with Kieran Warwick from The Burger Collective

Kieran founded The Burger Collective from a love of food and tech and a genuine passion for the restaurant space. His role as CEO is to grow revenue and partnerships and he also looks after the finances and capital-raising of the business. He strongly believes in giving power back to restaurants and supporting them where they need it most, digitally.

In this podcast, we chat about the state of the burger industry currently, why burgers have such a big cult following as opposed to other cuisines, how food delivery will change the in-house burger experience and hear about the craziest burger that Kieran has ever had!

Links

App Store - https://apps.apple.com/au/app/the-burger-collective/id1187749108

Play Store - https://play.google.com/store/apps/details?id=com.burgercollective&hl=en

Web app - https://theburgercollective.com.au/

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

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

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

In this podcast we discuss…

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

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

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

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

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

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Mentioned in this episode:

Square POS 2

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

Square POS 2

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

Episode 130 - How surfing gives you the clarity to start one of the most exciting food tech platforms with Mike and Rich from Kaddy

Mike Abbott and Rich Coombes, school & university mates, are the co-founders of Kaddy. In between surfs and trips to the pub they discussed the pain of clunky time-wasting ordering and payment methods for the beverages industry - legacy ways of doing things ripe for change.

Prior to Kaddy Mike headed up Uber Operations in Australia/NZ and Rich co-founded several beverage businesses including Batlow Cider, Capital Brewing and Will & Co Coffee. Between them, they’ve spent the last decade working within industries that shaped how the Kaddy software was built.

In this podcast we speak about how surfing gives you clarity, how they came to focus in on the beverage market, and how they have managed to grow the business during the pandemic.  It is always good to talk to tech founders who come from the industry!

Please feel free to connect with Kaddy here:

Website

Please connect with us here at POH as always:

Website

Instagram