Principle of Hospitality
By POH Network
POH is a shared learning space where industry-only people can impart wisdom and inspire each other through storytelling, with a strong focus on facilitating collaboration. They are here to disrupt current perceptions of what the hospitality industry can achieve in today’s ever-evolving and challenging environment.
Principle of HospitalityApr 01, 2019
Ep 177 - Taking NY Deli Sandwiches to a new level in Melbourne with Leor Haimes & Elliot Koren from Sauls Sandwiches
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/
Ep 176 - Building a high-growth hospitality procurement platform with Ben Lipschitz the MD of Food by Us
Ep 176 - Building a high-growth hospitality procurement platform with Ben Lipschitz the MD of Food by Us
Ben Lipschitz is co-founder and Managing Director of FoodByUs, Australia’s largest online hospitality marketplace that connects restaurants, cafes, and caterers with hundreds of wholesale food and alcohol suppliers.
In 2016 he teamed up with Gary Munitz (cofounder of Menulog) and Tim Chandler combining their expertise in hospitality and technology to launch the brand. They have grown their team by 50% in the last 12 months and 30% growth month on month, so it was great to talk with Ben on this week’s podcast.
In this podcast we discuss:
-How did he come to start the business.
-Why does Ben believe venues have not focused on their supply chain until now.
-Does the team find that venues that use Food By Us move between suppliers often or stay loyal to those they first choice.
-With a brand that is growing so quickly as theirs, how have they been able to get the best talent in such a tight market.
-What is the brand focusing on in 2022, and are there any new updates in the pipeline.
Please connect with Food By Us here-
Website: https://www.foodbyus.com.au/
Instagram: https://www.instagram.com/foodbyus.au/
Please connect with us here at POH-
POH Instagram: https://www.instagram.com/principle_of_hospitality/
POH Website: https://principleofhospitality.com/
Ep 175 - From making noodles to the best modern Chinese restaurant in Melbourne with Sheng Fang from Ruyi Modern Chinese
Ep 175 - From making noodles to the best modern Chinese restaurant in Melbourne with Sheng Fang from Ruyi Modern Chinese
Tucked away in a Melbourne laneway is a relaxed fine dining restaurant. For 8 years, RuYi Modern Chinese has perfected the balance between traditional Chinese cuisine with an elevated dining experience that people adore.
RuYi is a Chinese spiritual object, passed down through generations. It is said to bring good fortune and make everything in life ‘as you wish’. They have only one wish for those dining with them; that they may find a sense of comfort and joy in this simplest of past times, so I feel very fortunate to sit down with the founder today Sheng Fang in this week’s episode.
In this episode we talk about Sheng started out as an early tech pioneer before starting the amazing venue that is Ruyi, how he learnt his hospitality skills from his team and created an environment where people felt respected and believed in his vision for quality and high-end dining, and how he feels technology will support his restaurant and the industry moving forward.
Please connect with Ruyi below-
Website: https://www.ruyi.com.au/
Instagram: https://www.instagram.com/ruyimelbourne/
Please connect with us at POH below-
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 174 - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca
Ep 174 - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca
Piera Pasta Fresca is a pasta business supplying Fresh Pasta to restaurants and individuals all around Melbourne. Their founder Piera aims to share her Bolognese roots with the Australian community, through her love for Pasta
Having arrived in Australia with her husband in 2010 on Valentines Day she realised that her love for making pasta was undeniable. She is now one of the most well-known pasta makers in Melbourne and her dream of starting her own pasta business finally came true last year.
Welcome to the program, Piera Pagnoni and Federica Tassini the sales and operations manager on this week's podcast.
In this podcast we talk about how the business started in February 2020 and has only gone to another level, how to produce the best pasta using the simplest methods, Piera's thoughts on apprenticeships in hospitality, and how they have built a secret pasta club supplying some of Victoria's best venues.
Please connect with PPF below-
PPF Website: https://pierapastafresca.com.au/
PPF Instagram: https://www.instagram.com/pierapastafresca/
PPF Linkedin: https://www.linkedin.com/company/pierapastafresca/
Please connect with us at POH below-
POH Website: https://principleofhospitality.com/
POH Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 173 - POH Summer Series 6/6 - Building an artisan food brand that genuinely cares for its producers with Sallie Jones from Gippsland Jersey
Ep 173 - POH Summer Series 6/6 - Building an artisan food brand that genuinely cares for its producers with Sallie Jones from Gippsland Jersey
Gippsland Jersey does things differently, sourcing milk from smaller, family farms with incredible dairy farmers paying farmers a fair price for what they produce. By sidestepping large milk processors and value-adding already premium jersey local milk, they ensure a healthy wage for farmers and a clear choice for consumers, which is great news for everyone. In recent times their quality and service have been noticed by some of the best hospitality venues including Gimlet, three blue ducks and Attica, so it’s an honour to talk to their co-founder and director Sallie Jones.
In this podcast, we talk about why Sallie started the brand the honour her father, the difference in how they treated and pay their primary producers, and how she keeps such a fun and engaging brand with a fantastic staff culture.
You can connect with Gippsland Jersey here:
Website: https://gippslandjersey.com.au/
Insta: https://www.instagram.com/gippslandjersey/
Please connect with us here at POH here:
Website: https://principleofhospitality.com/
Insta: https://www.instagram.com/principle_of_hospitality/
Ep 172 - POH Summer Series 5/6 - How to deliver a better and sustainable industry with Kirsty Chiaplias from Babajan
Ep 172 - POH Summer Series 5/6 - How to deliver a better and sustainable industry with Kirsty Chiaplias from Babajan
Babajan is a respectful term for an elderly, kind man and is the result of this desire is something our next guest and Middle Eastern speciality chef Kirsty Chaipilas hasn’t looked back since the café opened in 2016 on Nicholson Street in Carlton North.
Kirsty has a Greek background and more than 20 years of experience in professional kitchens, including working for Gordon Ramsay, so I am delighted to talk with her today 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 below-
Website: https://www.babajan.com.au/
Please follow us here at POH as well:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 171 - POH Summer Series 4/6 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney
Ep 171 - POH Summer Series 4/6 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney
RE-, the world’s first permanent no-waste bar, is now open in the newly-restored South Eveleigh precinct. An inspiring collaboration between hospitality heavyweights Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room & Bar; CicciaBella), RE- is a bar built from the ground up to be one of the world’s best, with the kind of drinks program Whiley has made a global name on, supported by Terzini’s signature tone and style. Whiley’s pioneering ethos first brought to life at Scout, brought a sharp focus to local ingredients and sustainability, leading the way with drinks that preference innovation and taste while minimising waste.
At RE-, Whiley is pushing that to its limits, interrogating everything from the materials and glassware, to the light fittings, ingredients and garnishes, through to what goes in the bin. The result is an approach to waste that is world-leading, with every facet of the bar considered from the lens of sustainability. Whiley’s ultimate ambition is for RE- to be the driver of a global movement that reframes how bars talk about and act on, sustainability and waste. More than anything, he wants to demonstrate how sustainability, flavour and enjoyment can, and should, go together.
In this podcast we talk about how Matt and his team are standing up this bar to make sure that is focused purely on sustainability, how they have built the supply chain, and how they are building a collaboration with Sydney bars to share the learnings of what will be one of the most extraordinary bars in this country.
Check out all the news about RE Bar here-
Website: https://wearere.com.au/
Instagram: https://www.instagram.com/_wearere/
Please connect with us here at POH as always-
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 170 - POH Summer Series 3/6 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room
Ep 170 - POH Summer Series 3/6 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room
Carlton Wine Room occupies a treasured corner in the old part of Carlton in Faraday Street. CWR is a classic bistro influence, with a respect for the changing seasons balanced with what their suppliers are offering to culminate in comforting dishes that work with wine.
They have distinct dining spaces over three levels that are linked by a common offering: solid informed service and good times.
In this podcast we talk with Andy about how he and Trav took over the venue with grace and humbleness, how he feels more connected to the industry out of the challenges of last year, and how we can build a positive culture into our industry.
As our heading suggests, venues like CWR deliver culture to our community and this is something that comes through on this podcast with Andy, and we hope you really enjoy it.
Please connect with CWR below:
http://thecarltonwineroom.com.au/
Please connect with us here at POH:
https://www.instagram.com/principle_of_hospitality/
Ep 169 - POH Summer Series 2/6 - How Julien Moussi has grown Only Hospitality Group from a Coffee Cart to a cafe brand, roastery, and bakery group
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: www.linkedin.com/company/only-hospitality-group/
Instagram: www.instagram.com/onlyhospitality_group/
Please connect with us here at POH as always-
Website: principleofhospitality.com/
Instagram: www.instagram.com/principle_of_hospitality/
Ep 168 - POH Summer Series 1/6 - How Melbourne coffee venues act more like restaurants with Leon Kennedy the GM from Proud Mary Coffee
Ep 168 - POH Summer Series 1/6 - How Melbourne coffee venues act more like restaurants with Leon Kennedy the GM from Proud Mary Coffee
Proud Mary Coffee is a specialty coffee roaster, café, coffee educator and retailer based in Melbourne, Australia and Portland, Oregon USA. They pride themselves on exceptional coffee, and direct involvement with the farmers and families that produce their coffee, and as they say, the farmers are the true rock stars of coffee, the story starts with the producer Leon Kennedy is the General Manager here in Australia and it is an honour to be sitting here in Proud Mary HQ in Collingwood, Melbourne so he can share his story.
In this podcast we talk about how he opened his first coffee venue and sold it at it's peak performance, his chance meeting with the founder of Proud Mary Nolan Hirte, and how they find the amazing producers for their coffee.
Connect with Proud Mary Coffee below-
Website: https://www.proudmarycoffee.com.au/
As always find out more about POH below-
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 167 - An Overview of the Weeks Ahead for the Summer Series with Shaun and Sash
Ep 167 - An Overview of the Weeks Ahead for the Summer Series with Shaun and Sash
In this week's podcast Shaun and Sash reflect on the year that was and give an overview of the podcasts that are coming up over the Summer Series over the next 6 weeks.
The schedule for the Summer Series is:
Week 1: Leon Kennedy from Proud Mary Coffee
Week 2: Julien Moussi from Only Hospitality Group
Week 3: Andrew Joy from Carlton Wine Room
Week 4: Matt Whiley from RE Bar
Week 5: Kirsty Chiaplias from Babajan
Week 6: Sallie Jones from Gippsland Jersey
As always please connect with us at POH below:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 166 - Ordermentum Panel discussion - Back to Better Business
Ep 166 - Ordermentum Panel discussion - Back to Better Business with Adam Theobald (Ordermentum), Leon Kennedy (Proud Mary Coffee), Emma Welsh (Emma and Tom's), Shaun de Vries (POH)
The purpose of this panel is to discuss the main challenges hospitality in Australia is facing and to see if we can land on any solutions for these challenges. Additionally, we talked about the future of hospitality in a post-COVID world - especially when it comes to where, when, and how customers will frequent venues. Essentially, how will we get hospitality back to better business in 2022.
Ordermentum surveyed their network of venues and suppliers to see what the main challenges and concerns are for those who work in the hospitality industry.
Guest hosted by Ordermentum CEO Adam Theobald, we brought together Emma Welsh from Emma and Tom's, Leon Kennedy from Proud Mary Coffee and Shaun de Vries from Open Pantry Consulting and Principle of Hospitality.
In this podcast we discuss:
- Staff/labour shortages. Finding and keeping staff is a massive concern right now for businesses in general
- Cashflow and financial pressures on businesses currently
- Government support factors around the country
- Mental health and uncertainty around the future
- What we have gained and lost through the lockdowns of 2020/21
This podcast was a great way for POH to wrap up the season as we go into a new year full of hopeful optimism. We hope you enjoy the podcast and thank you so much for your support in 2021.
Please connect with our guests on their businesses websites below:
Ordermentum Website: https://www.ordermentum.com/
Emma and Tom's Website: https://emmaandtoms.com.au/
Proud Mary Coffee Website: https://www.proudmarycoffee.com.au/
POH Website: https://principleofhospitality.com/
Ep 165 - Delivering great hospitality experiences over sports and fun with CEO of Signature Group James Sinclair
Ep 164 - Delivering Saturday dessert delight boxes with Audrey Allard from Holy Sugar
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/
Ep 163 - How to boost revenue in your existing kitchen with Andrew Kang from K-Box Australia
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/
Ep 162 - *Bonus Episode* - Drinks Adventures Podcast with Mikey Enright, Julian Train and Tim Stones from Hickson House in bringing distilling to Sydney CBD
Ep 162 - *Bonus Episode* - Drinks Adventures Podcast with Mikey Enright, Julian Train and Tim Stones from Hickson House in bringing distilling to Sydney CBD
About this special bonus podcast:
Founded in 2018, Drinks Adventures is a unique podcast covering the world of alcoholic beverages with a sense of adventure and discovery. Drinks Adventures has to date has played host to some of the world’s biggest names in wine, beer, whisky, gin, sake, cider and more.
Memorable guests include actor and winemaker Sam Neill; musician and winemaker Maynard James Keenan; and techno artist and sake aficionado Richie Hawtin.
Drinks Adventures is produced and hosted by renowned drinks journalist James Atkinson, a Certified Cicerone® and the only dual winner of Best Media at the Australian International Beer Awards (2017 and 2021).
About this episode:
The hospitality veterans have teamed up with distiller Tim Stones, most recently of Manly Spirits in Sydney. Hickson House will be producing gins, aperitifs, whiskies and specialist spirits crafted with locally-sourced ingredients, such as native botanicals from The Loch farm in Berrima, NSW.
There will be immersive, experiential tours, culminating with tastings, a spirit store and private dining experiences; with a mezzanine lounge sitting above an expansive bar, serving bespoke cocktails alongside a botanical-inspired menu.
The total business covers 450 square metres with 180sqm dedicated to the bar, kitchen and mezzanine area.
The space is designed by Sydney’s Steel & Stitch and Sara Mathers from the UK, working together to create a New York warehouse-style bar beside an active distillery.
As you’ll hear in this episode, some of the other details are still under wraps. I did what I could to get as much info as possible for you.
Now, as there are more voices in this episode than we’re accustomed to, it probably helps to tell you that Julian is the one with the Australian accent.
But it’s Mikey you’ll hear from first up, giving you the background on how the project was first conceived.
Please connect with Drinks Adventures Podcast here-
Website: https://drinksadventures.com.au/
Instagram: https://www.instagram.com/drinksadventures_au/
Please connect with the POH Podcast here-
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 161 - How food waste is only one part of food insecurity with Bernardo Tobias from OzHarvest
Ep 161 - How food waste is only one part of food insecurity with Bernardo Tobias from OzHarvest
From humble beginnings, OzHarvest has become a leading food rescue organisation on a mission to ‘Nourish our Country’ by stopping good food from going to waste and delivering it to charities that help feed people in need.
Their yellow vans are out and about in communities every day, collecting quality surplus food from a network of donors, including supermarkets, cafes, delis, restaurants, corporate kitchens, airlines, hotels and other food businesses.
Today, OzHarvest operates nationally with offices in Sydney, Adelaide, Brisbane, Gold Coast, Cairns, Canberra, Melbourne, Newcastle and Perth, and through a team of passionate volunteers in regional communities.
While our guest today, Bernardo Tobias, passion for the service of others has driven much of his career progression, his time with OzHarvest has cemented both his desire to use his skills for the greatest community impact and his understanding of the level of commitment, agility and collaboration that are required to achieve positive outcomes when faced with the complex, evolving demands we see in crisis management. Bernardo is proud and very grateful to be able to drive sustainability outcomes, engagement and behavioural change across Victoria and South Australia.
In this podcast we talk about the origin of OzHarvest, how they have handled the last 18 months with increased need but less supply, how they have had to purchase food for the first time in their history, the importance of understanding climate change, and how we can assist at a granular level to make a difference in food insecurity and cutting food waste.
Please connect with OzHarvest on the links below-
Website: https://www.ozharvest.org/
Instagram: https://www.instagram.com/ozharvest/
Please connect with us here at POH-
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 160 - Building a consciously designed uniform brand with Molly Kent from Day Seven
Ep 160 - Building a consciously designed uniform brand with Molly Kent from Day Seven
In its conceptual days, designer Molly Kent founded Day Seven living in Osaka Japan, where elements of the designs of the first collection blossomed from an array of on-job observations and cultural influences.
After 10 years of experience working both FOH and BOH in various hospitality venues, roles and countries, she felt a strong need for a higher concentration on staff and how workplace wellbeing, respect and enjoyment of their job can absolutely be the major factor in the success of a business.
In this podcast we chat about how living in Japan helped Molly design a blueprint for the business, how it has been building the business with her own funds, what the surprising feedback she is hearing from early users of the product, and how customers are starting to react to such a beautiful and different design.
Please connect with Day Seven on the links below:
Website: https://dayseven.com.au/
Instagram: https://www.instagram.com/daysevenau/
Please connect with us here at POH:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 159 - Starting a third wave coffee experience in Melbourne with Fleur Studd from Market Lane Coffee
Ep 159 - Starting a third wave coffee experience in Melbourne with Fleur Studd from Market Lane Coffee
Market Lane Coffee is a boutique coffee roastery and retailer, born and based in Melbourne. They source beans from some of the best growers in the world, looking for superior coffees that are distinctive and memorable and that can stand up on their own without blending.
Opening their doors in 2009 and continuing to roast in small batches, they are one of the stable Melbourne must-experience brands for locals and tourists alike, in fact, they were a very important part of me feeling comfortable in Melbourne when I first arrived, hence their focus on quality coffee and experience, so it’s a pleasure to sit down with Fleur Studd, the Director of Market Lane Coffee.
In this podcast, we talk about how Fleur started in the industry by working in the UK, how the first Market Lane venue came about, and why they so passionately focus on quality and sustainability in the coffee industry. You are interested in the third-wave coffee movement, then this one's for you.
Please connect with Market Lane on the links below:
Website: https://marketlane.com.au/
Instagram: https://www.instagram.com/marketlane/
Please connect with us here at POH on the links below:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 158 - How having a structured focus can assist in building your hospitality venue with Jason Williams from Proof and Company
Ep 158 - How having a structured focus can assist in building your hospitality venue with Jason Williams from Proof and Company
From offices in five countries, Proof & Company serves the broader Asia Pacific region with their portfolio of independent spirits, cocktail ingredients, bar tools, glassware, and the team of highly regarded bartenders, having one of the most well-regarded creative teams in the cocktail and spirits community globally.
Their mantra is to think independent, drink independent...so I feel very lucky to be talking to us all the way in Singapore, with Jason Williams the Head of advocacy for P&C and beverage director at house-made hospitality in Sydney.
In this podcast, we speak about some of the exciting projects he has been working on in the last year, P&C’s 20-step approach to assisting hospitality businesses, and what new innovations that bars and restaurants will find the most beneficial moving forward.
Please connect with Proof & Company on the links below:
Website: https://proofandcompany.com/
Instagram: https://www.instagram.com/proofandcompany/
Please connect with us here at POH as always:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 157 - Amplifying Asian American leaders in the Hospitality Industry with Arnold Byun from With Warm Welcome
Ep 157 - Amplifying Asian American leaders in the Hospitality Industry with Arnold Byun from With Warm Welcome
Arnold Byun is a community connector, brand builder, and people person. He is the founder of With Warm Welcome and NAEMO.
His purpose and passion are rooted in amplifying Asian American chefs and restaurateurs via storytelling, event activations, and creative endeavours such as podcasts, pop-ups, and products. His most recent project, NAEMO, empowers rising Korean American chefs via creative collaborations that celebrate and explore Korean cuisine and culture from a contemporary perspective so I feel privileged to have a conversation with Arnold today.
In this podcast we talk about how Arnold started the With Warm Welcome podcast, how the idea for bakers box came about, how we need to do better to understand Asian culture. This is a really important podcast, and it is the kind of podcast that I believe you will want to listen to twice to make sure you haven't missed anything.
Please connect with everything Arnold is doing on the links below:
Website: https://withwarmwelcome.com/
Instagram: https://www.instagram.com/withwarmwelcome/
Please connect with us here at POH:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 156 - Digital Transformation in the Hospitality Industry with Paul Hadida from SevenRooms
Ep 156 - Digital Transformation in the Hospitality Industry with Paul Hadida from SevenRooms
Few industries have been hit harder by the pandemic than hospitality. As a result, operators had to think outside the box and leverage technology and resilience to continue acquiring, engaging and retaining guests.
Today, the hospitality industry is evolving at a significant pace, setting new standards of innovation, personalisation and memorable guest experiences.
Through technology, venues are processing unprecedented amounts of approved data on their guests and turning that into experiences that incentivise loyalty and boost revenue, so with all that it is a pleasure to chat today with Paul Haydida the GM of SevenRooms in this week's podcast. We spoke about the trends we are seeing in Australia’s hospitality industry today as a result of the pandemic, how to use data to build loyalty and sales, and how we are placed in regard to other countries for a tech-driven recovery.
Please find our more about SevenRooms on the links below-
Website: https://sevenrooms.com/
Instagram: https://www.instagram.com/sevenrooms/
Please connect with us at POH on the links below-
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 155 - Allowing Sydney's Best Food to Speak for Itself with Joshua Abulafia from Chef Prep
Ep 155 - Allowing Sydney's Best Food to Speak for Itself with Joshua Abulafia from Chef Prep
It was great to sit down with Joshua Abulafia, one of the co-founders of Chef Prep, in this weeks episode of the podcast and hear about how the idea was born out of their personal frustration with ready-made 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/
Ep 154 - Delivery bespoke desserts that amaze and excite with Christy Tania from Glace Dessert
Ep 154 - Delivery bespoke desserts that amaze and excite with Christy Tania from Glace Dessert
This week’s Christy Tania the owner and head chef of GLACÉ Dessert Artisanal was born and bred in Melbourne and has grown to incorporate two stores with an International influence showing through its techniques.
They believe in transparency throughout all of their ingredients and products, and that their continuous efforts in using only high-quality ingredients in their products yield the creation of superior dessert creations.
Born in Indonesia, being trained in the classical skills of patisserie in France and settling and starting a brand in Melbourne, you will very much enjoy Christy’s story. In this podcast we explain why ‘people eat cake because it’s Tuesday’, how Glace started out with her partner, and she ideates for her cake designs.
Please connect with Glace on the links below-
Website: https://www.glacedessert.com/
Instagram: https://www.instagram.com/glacedessert/
Please connect with us here at POH-
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 153 - Leading Melbourne's sandwich and coffee culture for over 10 years with Jackie Middleton from Earl Canteen
Ep 153 - Leading Melbourne's sandwich and coffee culture for over 10 years with Jackie Middleton from Earl Canteen
Earl Canteen is a Melbourne staple in the CBD hospitality landscape, with 6 fantastic locations providing amazing breakfast and lunch options, as well as some of the best coffee around.
They aim to create a culture where quality produce – local, seasonal vegetables and sustainable, ethically raised meats are a standard offering in this section of our industry.
Earl has always been one of my favourite spots, and gave me such a great introduction to Melbourne when I first arrived here...so it was great to sit down with co-founder Jackie Middleton on this week’s episode.
In this podcast we talk about how the idea for Earl Canteen came about, how the business has so successfully scaled over the years, how she and her partner Simon keep their staff engaged, and the exciting plans for the future of the brand.
Please connect with the Earl Canteen on their links below-
Website: https://www.earlcanteen.com.au/
Instagram: https://www.instagram.com/earlcanteenmel/
Please connect with us here at POH:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 152 - The importance of using training to deliver bespoke experiences with Zana Usher
Ep 152 - The importance of using training to deliver bespoke experiences with Zana Usher
This weeks guest Zana Usher is originally from Berlin Germany and had the privilege of being born into an amazing hospitality family. Her father was an acclaimed chef and her mother was the head of a housekeeping department at a medium-sized hotel.
Zana has 25 years of knowledge and expertise in the hospitality industry around the world working with amazing brand names, such as Hilton, Four Seasons Hotels & Resorts, & Fig & Olive, to name but a few.
Fluent in four languages, I feel very fortunate to have her as a guest on the podcast this week as we discuss the importance of training staff in our industry properly to ensure customer experiences are consistent, how she is seeing the challenges in the US right now, and why onboarding staff appropriately is so important right now.
Connect with Zana below-
Website: https://www.zanadevinehospitality.com/
Connect with us here at POH below-
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Episode 151 - Scaling one of Sydney's best groups with heart...with Hamish Watts and Ben Carroll from Applejack Hospitality
Episode 151 - Scaling one of Sydney's best groups with heart...with Hamish Watts and Ben Carroll from Applejack Hospitality
Applejack is a boutique Sydney-based hospitality group founded in 2011 by industry stalwarts Hamish Watts and Ben Carroll, who have combined experience and expertise of over 35 years in the industry.
Applejack currently owns and operates 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/
Ep 150 - The champion bartender in Australia Evan Strove from RE Bar talks Sustainability
Ep 150 - The champion bartender in Australia Evan Strove from RE Bar talks Sustainability
Evan Stroeve is from Sydney’s acclaimed South Eveleigh bar, Re, has claimed a coveted Top 10 spot at this year’s World Class Bartender of the Year global finals and has since become the 2021 World Class Australian Bartender of the 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/
Ep 149 - The most exciting new brewery in Adelaide with Oliver Brown from Bowden Brewery
Ep 149 - The most exciting new brewery in Adelaide with Oliver Brown from Bowden Brewery
The team behind NOLA Adelaide (Alex, Joshua, Matthew, and our next guest Oliver Brown) have joined forces with fellow brewer and beer lover, Jake Phoenix to launch Bowden Brewing.
Like many brilliant ideas before it, Bowden Brewing was formed over a few beers. 6 years ago, a few mates were enjoying a few pints and thinking up how they might be able to break the mould and chase their dreams of brewing. Bowden Brewing’s taproom features 14 taps, every one of them playing host to products made by Bowden Brewing or in collaboration with other brands.
The Bowden Brewing kitchen is home to Masa, a restaurant headed by Ex - Restaurant Hubert and current Big Easy Group Executive Chef Harry Bourne. So it’s a pleasure to welcome back to the podcast Oliver Brown to chat about this great brewery.
In this episode we discuss how the idea for Bowden Brewing came about, how OJ and the team have kept their team engaged and working across all their venues, and the next stage for the brand to be an even bigger player in the South Australian hospitality scene.
Please find details to Bowden Brewery and The Big Easy Group below:
Bowden Brewery Website: https://bowdenbrewing.com/
TBEG Website: https://www.thebigeasygroup.com/
Connect with us here at POH:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Ep 148 - Pioneering closed-looped beverage technology for hospitality venues with Paul Gabie from Ecospirits
Ep 148 - Pioneering closed-looped beverage technology for hospitality venues with Paul Gabie from Ecospirits
Paul Gabie is a spirits industry veteran and accomplished entrepreneur. In addition to leading ecoSPIRITS, he is also a co-founder and director of Proof & Company, one of Asia Pacific’s leading independent spirits companies.
During his tenure as Proof & Company CEO from 2014 to 2021, Proof & Company was ranked as one of the 500 Fastest Growing Companies in the Asia Pacific by the Financial Times, and developed eight offices across the region, a portfolio of leading independent spirits, and the world’s most awarded drinks consultancy. An authority on cocktail and spirits culture, Paul is regularly called upon by local, regional and international media to comment on developments in the industry, so it is a delight to have him on the podcast today.
In this podcast we talk about why he built the EcoSpirits business after the success of Proof & Company, how he sees sustainability building out in hospitality venues, and the plans for rolling out the brands to different regions in the world. EcoSpirits is great technology and we feel lucky to have a conversation with Paul on this stage of their journey.
Please connect with Ecospirits and Proof & Company below:
EcoSpirits website: https://ecospirits.global/
Proof and Company website: https://proofandcompany.com/
Please connect with us here at POH on the below links:
Website: https://principleofhospitality.com/
Instagram: https://www.instagram.com/principle_of_hospitality/
Episode 147 - Building an Australian made equipment brand to support Australian restaurants with Ao Luu from Luus Equipment
Episode 147 - Building an Australian made equipment brand to support Australian restaurants with Ao Luu from Luus Equipment
This episode's guest is from Luus Commercial Catering Equipment, which is a wholly Australian made and owned family business based in Sunshine West in Victoria and has been designing and manufacturing cooking equipment for approximately 23 years.
The business began when Don Luu, the second eldest of 6 siblings built a cooker for a local Buddhist temple in their family garage. Now, Luus employs over 50 people at their purpose-built facility in Melbourne’s West and supply specialised Asian and Professional cooking equipment to dealers across Australia so it’s great to catch up with one of the family members and CEO of Luus Equipment, Ao Luu.
In this podcast, we talk about why the business started and the differences in a family business, the meaning of 'lean manufacturing and how it can assist your business, and the use of symbols and having people are the forefront of what they do as a manufacturing brand. You will learn a lot from this podcast with a great industry leader.
Find out more about Luus Equipment here-
Website: https://luus.com.au/
The Big Umbrella Organisation we also spoke about: https://thebigumbrella.org/
Talk to us here at POH:
Website: https://principleofhospitality.com/
Instagram: https://principleofhospitality.com/
Ep 146 - Elevating a cafe experience to a new level of substance with Kieran Spiteri from Terror Twilight
This episode's guest is the owner and operator of one of the best cafes in Melbourne, Terror Twilight. It has been a place in which myself and my co-founder Sash from Principle Design have had many 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: terrortwilight.com.au/
Instagram: www.instagram.com/terrortwilightcollingwood/
And always connect with us at POH here:
Website: principleofhospitality.com/
Instagram: www.instagram.com/principle_of_hospitality/
Ep 145 - Building an artisan food brand that genuinely cares for it's producers with Sallie Jones from Gippsland Jersey
Ep 145 - Building an artisan food brand that genuinely cares for it's producers with Sallie Jones from Gippsland Jersey
Gippsland Jersey does things differently, sourcing milk from smaller, family farms with incredible dairy farmers paying farmers a fair price for what they produce. By sidestepping large milk processors and value-adding already premium jersey local 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 144 - Bringing authentic Argentian food to the Melbourne faithful with Dan Szwarc from Dan's Empanada Bar
Ep 144 - Bringing authentic Argentian food to the Melbourne faithful with Dan Szwarc from Dan's Empanada Bar
Born and raised in Argentina, Dan Szwarc’s driving passion is food and, most of all, honesty when it comes to food. His food style is multi-faceted combining influences from his French training, Australian lifestyle and South American 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/
Ep 143 - How food should never be scary or intimidating with Food Stylist, Presenter and Author Jacob Leung
Ep 143 - How food should never be scary or intimidating with Food Stylist, Presenter and Author Jacob Leung
This week's guest was practically born into the kitchen, growing up surrounded by food at his father’s all-you-can-eat restaurants in regional NSW. His love for food quickly blossomed into a passion that would ultimately drive his career as a food stylist, food presenter and author.
Jacob Leung is currently co-host of Asia Unplated on SBS Food with Diana Chan, and is a regular on the cooking show Everyday Gourmet with Justine Schofield, and has more recently been hosting Virtual Cooking Events for corporate clients.
In this podcast we talk about the life of a food stylist and working with 80 people on a 5-day Macca's shoot, how he went through the process of making his great cookbook different from the rest so people would actually cook a lot the meals inside, and his cool gifting brand called Good Day People which he has built with his wife.
This is a fun podcast in a section of the industry we don't normally talk about which is awesome!
Please find out more about Jacob on the links below:
http://www.jacobleung.com.au/
https://gooddaypeople.com/
Please connect with us here at POH:
https://www.instagram.com/principle_of_hospitality/
Ep 142 - Delivering amazing wine experiences in WA with Anja Lewis from Canny Grapes
Ep 141 - Bringing Victoria's best venues & producers to the masses with Danielle Lebon and Natasha Buttigieg from Co-lab Pantry
Ep 140 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room
Ep 140 - Providing culture on a daily basis to energise the city with Andrew Joy from Carlton Wine Room
Carlton Wine Room occupies a treasured corner in the old part of Carlton in Faraday Street. CWR is a classic bistro influence, with a respect for the changing seasons balanced with what their suppliers are 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 139 - How to deliver a better and sustainable industry with Kirsty Chiaplias from Babajan
Ep 139 - How to deliver a better and sustainable industry with Kirsty Chiaplias from Babajan
Babajan is a respectful term for an elderly, kind man and is the result of this desire is something our next guest and Middle Eastern speciality chef Kirsty Chaipilas hasn’t looked back since the café opened in 2016 on 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 138 - The pioneer of Fresh Casual dining in Melbourne with Matt Lane at Mamasita & Hotel Jesus
Ep 138 - The pioneer of Fresh Casual dining in Melbourne, Matt Lane at Mamasita & Hotel Jesus
Matt Lane began his hospitality career at a very early age cleaning out fried chicken vats at Ollies Trollies, Glenferrie Rd Malvern. Matt has held management positions in many much-loved Melbourne cafes, clubs and restaurants such as The Botanical, The Black Match & Cumulus Inc., and was managing consultant and opening co-ordinator for No. 97 in St. Kilda and Misty in Hosier Lane.
Matt’s love affair with Mexican cuisine first began whilst living with a Mexican Chef in Seville, Spain and later, Barcelona and when the opportunity arose to head La Esquina in New York City as General Manager, Matt jumped at the chance. La Esquina would undoubtedly be the most successful Mexican restaurant in NYC, and it was through this role Matt got to travel to Mexico several times. Following his employment at La Esquina he took up residency in Oaxaca for 9 months. Matt returned to Melbourne in 2009 to open Mamasita and in September 2016, his second Mexican restaurant, Hotel Jesus in Collingwood.
In this podcast we speak about how the idea for Mamasita came about, how he built loyalty quickly with his customers and staff, and how 2020 made his group of venues stronger. Matt and his team really did develop the fresh-casual scene in Melbourne and it was a pleasure to learn from him during this podcast.
Please connect with his venues here-
Mamasita: https://www.mamasita.com.au/#home/about
Hotel Jesus: https://www.hoteljesus.com.au/
Please follow us at POh here: https://www.instagram.com/principle_of_hospitality/
Ep 137 - A neighbourhood brewery bringing people across Melbourne together over a great beer with Justin Joiner from Stomping Ground Brewing
Ep 137 - A neighbourhood brewery bringing people across Melbourne together over a great beer with Justin Joiner from Stomping Ground Brewing
Justin Joiner is a hospitality professional with more than 20 years of venue management experience here and in the UK, working in a wide range of businesses from fine dining to bars and 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 136 - Building a world-class community for the hospitality industry to thrive with Michael Bascetta from Worksmith
Ep 136 - Building a world-class community for the hospitality industry to thrive with Michael Bascetta from Worksmith
Michael is a hospitality professional with over a decade of experience in the hospitality industry. He spent his formative years in hospitality at Attica and is now co-owner of the award-winning Bar Liberty (Fitzroy), Capitano (Carlton) and Falco Bakery (Collingwood). Worksmith - a hub for the food, beverage and hospitality industry brings together the community through industry resources, events and co-working.
In this podcast we speak about how Worksmith was formed and how they supported the industry with critical information in 2020, why they decided to launch the Melbourne Cocktail Festival and his thoughts on the important steps the industry needs to make to be sustainable and positive moving forward.
Please connect with Worksmith here: https://worksmith.io/
Please connect with us here at POH: https://www.instagram.com/principle_of_hospitality/
Episode 135 - How home compostable packaging is critical to sustainability Marion Vigot from Mister Rye
Marion Vigot is a French serial entrepreneur and co-founder of Compostable Alternatives, a one-stop platform making it easy for cafes and restaurants to swap and replace (bio)plastic products with certified home compostable alternatives. Their products range to focus on specialized material used daily in kitchens or for takeaways, and break down anywhere there is oxygen and microorganisms, in under 4 months.
In 2019, she co-founded Mister RYE, South Australian rye drinking straws, truly compostable alternatives to plastic/paper options and the byproduct of the local agriculture and grown on certified organic farmland. As well as running her own startups, Marion contributes to Australia's startup ecosystems as the co-President of La French Tech Australia.
She is also a Director and board member at Startup Adelaide. In 2020 Marion was awarded as part of the 40 Under 40 Entrepreneurs Award and as a Finalist in the Women in Innovation Award in the categories Emerging Innovator and Social Impact. More recently, she has just been announced a Finalist in the 2021 7News Young Achiever Award.
Please connect with Compostable Alternative here: www.compostablealternatives.com.au/
Please connect with us at POH here: www.instagram.com/principle_of_hospitality/
Ep 134- The romance of cooking for high-class people on luxury yachts with Chef Lisa Mead
Ep 134- The romance of cooking for high-class people on luxury yachts with Chef Lisa Mead
Currently at home in Queensland due to the pandemic, or next guest Chef Lisa Mead has spent the past 26 years travelling between Australia, the Mediterranean and the Caribbean, cooking aboard luxury yachts. Whilst onboard, Lisa has served up some of her amazing and internationally inspired dishes to royalty, heads of state, and celebrities which I can not wait to talk about in this episode. Lisa also appears on her very own TV cooking show in the Caribbean, aptly titled 'Galley Gourmet with Chef Lisa’, which has had a very successful eight seasons exploring the British Virgin Islands. In this podcast we have a great chat with Lisa about her time on yachts in the BV Islands, some juicy stories about her time whilst on there, and how her artwork is an extension of the great food she puts on the plate. We know you will really love this conversation!
Please connect with Chef Lisa here: https://galleygourmet.tv/
Please connect with us at POH here: https://www.instagram.com/principle_of_hospitality/
Ep 133 - How to build world-class wine programs for over 40 venues at once with Matt Brooke from Cellar and Co. inside Crown Melbourne
Ep 133 - How to build world-class wine programs for over 40 venues at once with Matt Brooke from Cellar and Co. inside Crown Melbourne
Located within Crown Towers, Cellar & Co is led by renowned sommeliers Chris Crawford and Matt Brooke and will give customers rare access to a variety of local and international pours – many of which are firm favourites on the best wine lists at Crown’s array of restaurants in Southbank, Melbourne.
With over fifteen years of experience under his belt as a sommelier in some of Australia’s most food-focused cities such as Melbourne and Brisbane. Matthew has even recently lent his knowledge of wine to the craft itself, producing wine from a small parcel of Pinot Noir and Chardonnay in the Macedon Range as one half of the Sommelier and producer duo, Athletes of Wine. He also serves as a wine show judge for the National Wine Show in Canberra as well as other regional shows in both Victoria and South Australia.
In this podcast we talk with Matt about how he became a sommelier, the best way to taste and understand wine more from the ground up, how to build a winning wine list for your venues, and where he sees both fine wine and no-alcohol market going. This is a refreshing chat with one of the wine gentlemen of our industry.
Please connect with Cellar and Co. at Crown here: https://www.crownmelbourne.com.au/shopping/general/cellarandco/info
Please connect with POH here: https://www.instagram.com/principle_of_hospitality/
Ep 132 - Building a heritage food business with quality and fun in mind with CEO Steve Plarre, from Ferguson Plarre Bakehouses
Episode 131 - How Melbourne coffee venues act more like restaurants with Leon Kennedy the GM from Proud Mary Coffee
They pride themselves on exceptional coffee, and direct involvement with the farmers and families that produce their coffee, and as they say, the farmers are the true rock stars of coffee, the story starts with the producer Leon Kennedy is the General Manager here in Australia and it is an honour to be sitting here in Proud Mary HQ in Collingwood, Melbourne so he can share his story. In this podcast we talk about how he opened his first coffee venue and sold it at it's peak performance, his chance meeting with the founder of Proud Mary Nolan Hirte, and how they find the amazing producers for their coffee.
Connect with Proud Mary Coffee here --- www.proudmarycoffee.com.au/
As always find out more about POH via our Instagram ---- www.instagram.com/principle_of_hospitality/
Episode 130 - How surfing gives you the clarity to start one of the most exciting food tech platforms with Mike and Rich from Kaddy
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:
Please connect with us here at POH as always:
Episode 129 - How a crowd-funded Melbourne start-up will take on takeaway coffee cups in a sustainable way with Catherine and Aniyo from Good-Edi
Episode 129 - How a crowd-funded Melbourne start-up will take on takeaway coffee cups in a sustainable way with Catherine and Aniyo from Good-Edi Friends and Good-Edi founders, Catherine Hutchins and Aniyo Rahebi, have come up with a unique solution to make the consumption of coffee truly ethical with an edible coffee cup. Choosing the Good-Edi cup at a café means that takeaway coffee lovers don’t need to remember to bring their reusable cup, and they don’t need to accept a single-use takeaway cup that cannot be recycled and will end up in the bin a few minutes later. Good-Edi is like a waffle cone that can be eaten once it has fulfilled its use as a cup. Consumers not wanting to eat it can throw it in the compost or even the general rubbish, knowing it will not take more than a few weeks to break down naturally. In this podcast, we talk about how they have raised the money to bring it to market, why the product is different from reusable cups and the extraordinary statistics on the number of takeaway coffee cups used in Australia everyday! Please feel free to connect with Good-Edi here: Website Instagram Crowd-funding site Please connect with us here at POH as always: Website Instagram
Episode 128 - The world-famous bartender Shawn Soole from Canada on the state of play currently in North America
Episode 128 - The world-famous bartender Shawn Soole from Canada on the state of play currently in North America
Shawn Soole is a Victoria, BC-based hospitality consultant, author and speaker. Over twenty years ago Shawn Soole won a State Title at the Australian Bartender’s Guild cocktail competition, and he has been entirely immersed in the dynamics of the industry ever since. Soole Hospitality Concepts is the realization of his vision for a complete, inclusive consulting experience. Shawn also has a hospitality podcast called Post-Shift.
By bringing together a network of industry-leading colleagues, Shawn combines decades of multi-faceted experience and innovations in all fields of hospitality, including graphic design, marketing and public relations.
Strategically, Shawn and his team at SHC mandate are to provide clients with a structured approach that outlines measurable goals. While implementing efficiencies across all phases of service to promote a healthier bottom-line, SHC recognizes that it’s just as important to drive sales through a strong brand story and tailored effective marketing.
Please connect with Shawn and his team here:
Website
Please connect with us here at POH:
Website