Principle of Hospitality

Episode 87 - Jordan Elkurdi from Mercury Nero discusses how engineering changes will develop the coffee and greater hospitality industry Mercury Nero has been quietly working away over several years researching, designing and manufacturing coffee equipment and solutions for the industry. Our products are designed and built to optimise performance and maximise results from your espresso extraction,...

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 d...

Episode 85 - Will vegan culture grow during this time and the landscape of the South African market during COVID with Hayley Cooper from Wild Dreams Hospitality Hayley Cooper the owner of Wild Dreams Hospitality, is an industry leader with over 20 years of experience in Hospitality Management. She provide's a professional and expert service in Consulting and Recruitment and currently serves client...

Episode 84 - How is the UK responding to this crisis with Michael Tingsager Founder at Hospitality Mavericks Michael has been living and breathing this industry from the day he was born, and he started working in his mum and dad’s small restaurant group in rural Denmark from an early age. He spent six years building a 20+ unit cafe chain in Denmark; 11 years working in McDonald’s De...

Episode 83 - How you build a hospitality brand built on excitement, energy and true grit with the exceptional Tim O'Sullivan Tim O'Sullivan is 26 years old from Melbourne, no university degrees and love to take risks.  He loves building brands and concepts from scratch as well as the pub and footy.  He is passionate about hospitality and what it has given him.  He is...

Episode 82 - How kick-arse restaurant branding and experience will keep venues going post-pandemic with CEO of Belle's Hot Chicken, Dehne Bingham Dehne Bigham started in country Victoria and did a marketing degree.  He then pivoted to automotive companies and understanding different facets of the business before moving to supply chain processes. Dehne then went overseas and lived and worked i...

Episode 81 - How supporting independent restaurant with strategy will support the greater industry with Elizabeth Tilton and Jessica Abell from Oyster Sunday In this podcast, I talk with CEO Elizabeth Tilton and head of client partnerships Jessica Abell of Oyster Sunday. Oyster Sunday is a corporate office for independent restaurants. It is on a mission to reimagine a sustainable and supportive in...

Episode 80 - How we can rebuild teams effectively post-pandemic with the CEO of Supp App, Jordan Murray Being so connected to the hospitality industry has made me understand that staffing is the hardest part of hospitality for business owners, and individuals often don’t receive the right hours on their weekly roster. There is often mismatch in demand and supply for shifts. Supp is an app where un...

Episode 79 - How will delivery platforms change and evolve with Scott Landers, CEO of Figure 8 Logistics  Figure 8 Logistics was founded in 2019 as a food delivery consulting agency based in New York City. Figure 8 works with restaurants to build scalable and sustainable food delivery businesses and provides full-service food delivery consulting including technology and logistics development,...

Episode 78 - How to pivot a premium restaurant brand into a delivery concept overnight, and gain even more loyal customers along the way Today I interview the very proud and inspirational leader of Sugarcane restaurant in Sydney, Milan Strbac. A local favourite, Sugarcane is an exceptional beach-side culinary destination with an extensive food menu, vibrant cocktails and a 100 healthy wine list. &...

Episode 77 - Stuart Robertson from Mean Business in NZ in what we can expect on the other side of this crisis Mean Business founder Stuart Robertson has a broad business management background rooted in brand communications and marketing, having worked across some of New Zealand’s most recognised brands including Sanitarium Weet-Bix, New Zealand Rugby Union, ANZ Bank, Ticketek Entertainment Gr...

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 ven...

Episode 75 -  Pepe Saya, the best butter in Australia and how the brand pivoted in COVID times to become stronger Pepe Saya Butter Co started in 2010, with the dream of making a beautiful tasting butter. Made in a unique round pat with the iconic Pepe Saya head, the first rounds were sold at Carriageworks Farmers Markets in November 2010. Our focus has always been on provenance and transparen...

Episode 74 - Precious the Foodie and her positive feelings on how the industry can change for the better post-pandemic Precious Pioneer is a chef who loves food, sustainability, and people. She's the host of Precious the Foodie Podcast and Youtube Channel. She has a diverse background growing up a military child and travelling all over the US. Just at the start of her career, she has a&n...

Episode 73 - The future of hospitality recruitment with James Dillamore from The People Pipeline James Dillamore started his hospitality career at 15 - washing dishes at his local Italian restaurant; he immediately got the bug and loved it. He naturally progressed through the ranks over the following years until he was managing nearly 50 outlets. James is still passionate about the hospitality spa...

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). &nbs...

Episode 71 - How digitisation will evolve restaurant experiences with Hungry Hungry CEO Mark Calabro Mark is the co-founder of two hospitality technology businesses: HungryHungry and OrderMate. Mark started thinking about and developing food and beverage payment systems while completing a five-year Bachelor of Telecommunications Engineering and Applied Science, Multimedia double degree at Swinburn...

Episode 70 - How Fable Foods is now one of the strongest meat-alternative brands in Australia with CEO Michael Fox Michael grew up as a meat-loving Australian. As a child, he once penned a song (more like a demanding chant) entitled “Steak of Glory”. He became vegetarian in 2015 for health, environmental and ethical reasons, but he still craves that steak of glory. Michael shops at his local Farme...

Episode 69 - Let's Eat Homemade App with it's CEO Chris on how he is scaling the platform At Let’s Eat, homemade meals and produce are now available just like takeaway, for delivery or pick up. Be it delicious meals ready to eat, fresh organic homegrown produce, or attending a local neighbour’s food event or dinner, simply browse, find, and order. It’s about seeing what amazing food and events are...

Episode 68 - What award winning journalist and food writer Kara Irving feels about the Melbourne hospitality scenes recovery  Kara Irving is an award winning, multi-skilled journalist who has worked in some of the most respected newsrooms in the country.  She writes and produces content for online, while working as homepage editor. In 2016, Kara began presenting lifestyle and food video...

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 m...

Epsiode 66 - How food security is a growing issue with Matt the CEO of Food For Change  Food for change is a not for profit organisation founded by Social Entrepreneur Matt Donovan. What Food for Change is a farm that supplies fresh food to those people in need. Since it started in 2017 it has produced enough food for 130,000 meals and is completely run by volunteers. 1 in 10 people will have...

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 abou...

Episode 64 - How to get venue more organised with Roderick Schneider from Tanda Tanda is an online workforce success platform that helps businesses manage rostering, timesheets, payroll, and employee onboarding.  They service businesses both big and small, whether your staff has 10 people or 30,000 plus. In this discussion we talk frankly about  -What Tanda has seen happen in the hospita...

Episode 63 - The exciting developments in food waste transformation with Dean Turner from Enrich 360 60% of Australia's landfill is food waste. Enrich 360 uses Bio-Dehydrators to process food waste and compostable products, that then heats and create steam to create green water and also provides a dry Bio-mass that can used it for market gardens, farms, or compost.  Pretty amazing.  Enri...