Principle of Hospitality

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). Wo...

Episode 135 - How home compostable packaging is critical to sustainability Marion Vigot from Mister Rye  Marion Vigot is a French serial entrepreneur and co-founder of Compostable Alternatives, a one-stop platform making it easy for cafes and restaurants to swap and replace (bio)plastic products with certified home compostable alternatives. Their products range focuses on specialized material...

Episode 134- The romance of cooking for high-class people on luxury yachts with Chef Lisa Mead  Currently at home in Queensland due to the pandemic, or next guest Chef Lisa Mead has spent the past 26 years travelling between Australia, the Mediterranean and the Caribbean, cooking aboard luxury yachts. Whilst onboard, Lisa has served up some of her amazing and internationally inspired dishes t...

Episode 133 - How to build world-class wine programs for over 40 venues at once with Matt Brooke from Cellar and Co. inside Crown Melbourne  Located within Crown Towers, Cellar & Co is led by renowned sommeliers Chris Crawford and Matt Brooke and will give customers rare access to a variety of local and international pours – many of which are firm favourites on the best wine lists at Crow...

Episode 132 - Building a heritage food business with quality and fun in mind with CEO Steve Plarre, from Ferguson Plarre Bakehouses Steve Plarre is the CEO of the century-old Ferguson Plarre Bakehouses retail bakery chain. He is a 4th generation Aussie retailer & baker in a business that has navigated two World Wars, The Great Depression and his own multi-generational family challenges…and now...

Episode 131 - How Melbourne coffee venues are more like restaurants with Leon Kennedy the GM from Proud Mary Coffee a specialty coffee roaster, café, coffee educator and retailer based in Melbourne, Australia and Portland, Oregon USA.  They pride themselves on exceptional coffee, and direct involvement with the farmers and families that produce their coffee, and as they say, the farmers are t...

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 f...

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...

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 Hospita...

Episode 127 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney with Maurice Terzini RE-, the world’s first permanent no-waste bar, is set to open in the newly-restored South Eveleigh precinct in March 2021. An inspiring collaboration between hospitality heavyweights Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room & Bar; CicciaBella), RE- is a...

Episode 126 - How Julien Moussi has grown Only Hospitality Group from a Coffee Cart to a cafe brand, roastery, bakery group and butcher. Only Hospitality Group is a hospitality group based out of Melbourne, Victoria. Coming from humble beginnings, it all began with Director Julien Moussi rolling out the coffee cart to local football matches, with the aim of saving enough capital to start up his ow...

Episode 125 - Tim McDonald the CEO and Co-Founder of Fonda speaks about how to develop a food brand that makes you feel something Fonda was founded in Richmond, Victoria in 2011 by two mates – Tim McDonald and Dave Youl. Tim was a lawyer and Dave was a fireman when they both set off to Mexico to develop the concept and get inspiration from the Fonda's all over Mexico.  In Mexico, a ‘Fond...

Episode 124 - Andy Hooper from &pizza and shaping a food brand to deeply care about it workers and have a brand with a genuine voice   Andy Hooper is a restaurant industry veteran with 15+ years of people, operations, brand and technology leadership experience. He has led diverse multi-unit teams for both domestic and international brands, responsible for shaping culture, product + c...

Episode 123 - Oliver Brown, the 'MD of Good Times' from the Big easy group in South Australia tells us how he navigated his venues positively through Covid. Oliver ‘OJ’ Brown is one of the founding partners of The Big Easy Group. Oliver came from a background in wine and hospitality having studied Oenology and Viticulture while working in venues. Oliver started slinging wines in his own pop-up Fri...

Episode 122 - Andrew Ryan from the Prince Hotel St Kilda on his amazing career and the multi-million dollar refurbishment if this icon. Andrew Ryan began his hospitality career over 20 years ago as a busboy at a busy nightclub on King Street. This foray into the hospitality industry was just the beginning for Ryan who has played a role in some of Melbourne’s most significant tourism and hospitalit...

Episode 121 -Anna Polyviou: Author, TV Host, Pastry Rebel and DJ Anna Polyviou Anna Polyviou, pastry chef extraordinaire, knows how to wow people with her sweet treats and utterly unique style. The award-winning Punk Princess of Pastry is known for her wacky, eccentric, imaginative and out-of-this-world sweet creations. Anna's quirky urban street style, distinctive hot pink mohawk and super fun an...

Principle of Hospitality - The Podcast - Intro with Shaun and Sash In this trailer Shaun and Sash discuss the change to Principle of Hospitality, and what our vision is for talking to the hospitality industry moving forward.

Episode 120 - How one of Australia major QSR brands Schnitz has navigated through this crisis and is planning for growth, with it's CEO Brenton Howie Schnitz is an Australian success story since it’s founder Roman came to Australia in 1974, he has also loved schnitzels and been involved in hospitality, opening his first schnitzel venue in Melbourne in 1975.  Bring the clock forward to 2007 an...

Episode 119 - Food insecurity and how we can do something about it with Paul  Newnham from SDG2 Advocacy Hub  Paul Newnham heads up the Sustainable Development Goal (SDG) 2 Advocacy Hub as Director, an initiative bringing together NGOs, advocacy groups, civil society, the private sector and UN agencies to coordinate global campaigning and advocacy to achieve SDG2. To this end, the SDG2 H...

Episode 118 - The importance of developing a brand first with Pete Dillon from Scoffer Consulting Pete Dillon is the chief strategist and director of Scoffer Consulting. Pete is an out of the box, free-range thinker; a marketing, brand and communications strategist with decades of experience working across the leisure, lifestyle, FMCG, not for profit and professional services sectors. A veritable...

Episode 117 - Building great food experiences in times of crisis with Kristoffer Collopy from Ethical Kollektiv Kris has been on a mission to surround himself with a team that believes in purpose before profit. Since founding The Ethical Kollektiv in mid-2019 (a full-service digital agency supporting responsible organisations)  the organisation has attracted some incredible talent which...

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 wa...

Episode 115 - REFOCUS WEEK - Healthy Finances for your Food Business with Patrick Montelongo from Cafe Bookkeepers  Patrick heads up the Sales & Customer Success team at Cafe Bookkeepers. He has worked behind the coffee bar, managing Sales in wholesale Coffee, & worked alongside teams building tech for the industry. That experience makes him well suited for guiding venues to the...

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....

Episode 113 - REFOCUS WEEK - Food Safety with Trinity Bond from EnviroChill Trinity Bond from EnviroChill has been serving the hospitality industry in South East Queensland since 2006.  EnviroChill is committed to helping reduce food waste and improve food safety across the industry.  With a background in manufacturing, Trinity understands how important it is to minimize waste to increas...