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

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 143 - How food should never be scary or intimidating with Food Stylist, Presenter and Author Jacob LeungThis 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/

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/

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

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/

Episode 138 - The pioneer of Fresh Casual dining in Melbourne, Matt Lane at Mamasita & Hotel Jesus Matt Lane began his hospitality career at a very early age cleaning out fried chicken vats at Ollies Trollies, Glenferrie Rd Malvern. Matt has held management positions in many much-loved Melbourne cafes, clubs and restaurants such as 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/aboutHotel Jesus: https://www.hoteljesus.com.au/Please follow us at POh here:  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/

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

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 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/

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 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/infoPlease connect with POH here: https://www.instagram.com/principle_of_hospitality/

Episode 132 - Building a heritage food business with quality and fun in mind with CEO Steve Plarre, from Ferguson Plarre BakehousesSteve 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 a global pandemic! His forefathers count the Queen of England and the President of the USA as past customers. Ferguson Plarre is still very much family owned & operated with 85 stores and a large bakery that crafts well over 100,000 cakes & savouries weekly. In this podcast we chat about how he, his family and the greater team have built a brand that has been consistent for delivering quality and positive moments for its customers for over 130 years, how the pandemic has allowed him to think differently about their brand, and the growth opportunities moving forward.  It is exciting times for the brand and it was great to capture this moment in their history as we discuss the strategy needed for a heritage brand to keep delivering success.Check out more about Ferguson Plarre here: https://www.fergusonplarre.com.au/Connect with us at POH here:  https://www.instagram.com/principle_of_hospitality/

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 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 amazing producers for their coffee. Connect with Proud Mary Coffee here --- https://www.proudmarycoffee.com.au/ As always find out more about POH via our Instagram ---- https://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 KaddyMike 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:WebsitePlease connect with us here at POH as always:WebsiteInstagram

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-EdiFriends 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 cups, 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 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 AmericaShawn 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:WebsiteInstagramPlease connect with us here at POH:WebsiteInstagram

Episode 127 - Matt Whiley from RE- on how he is developing the world's first no-waste bar in Sydney with Maurice TerziniRE-, 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 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 on local ingredients and sustainability, leading the way with drinks that preferred 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:WebsiteInstagramPlease connect with us here at POH as always:WebsiteInstagram

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 own café in Fitzroy. Fast forward 9 years and the group has expanded to consist of 15 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:WebsiteInstagramPlease connect with us here at POH as always:WebsiteInstagram

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 ‘Fonda’ is a home that a family has opened to the local community as a restaurant, serving delicious and simple food that is made with love. The vision was to develop a menu of Mexican street food dishes designed to share, utilising the quality, freshness and variety of Australian produce. In this podcast, Tim and I talk about why he developed the brand in Australia and the growth of the brand over the years, the communication to their team over the pandemic, and the hopes for the brand moving forward in Australia, especially with having a CBD venue on it's books.Please connect with Fonda here: Instagram Website As always we would love to connect with you here to follow our information for the industry: Instagram Website

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 + culinary innovation, talent development and guest satisfaction + engagement. Andy currently serves as president for &pizza, having previously served as chief people officer and chief operating officer since joining the brand in 2018. Prior to &pizza, Andy served as the chief innovation officer and chief people officer for Cafe Rio Mexican Grill, and earlier in his career, he held a variety of leadership roles in human resources for Burger King Corporation, both domestically and internationally. Andy holds a degree in marketing and human resources from the University of Miami Business school. He and his family live on Capitol Hill in Washington DC. In this podcast, we discuss what he has seen happen in the hospitality industry over the last 12 months since the COVID crisis has become more serious in the US, how &Pizza has evolved its people during his tenure, how the brand has built to exist with a genuine soul and humbleness, and how the brand has been able to grow more sites during the epidemic.  You will be energised after hearing this podcast from one of the best people leaders in hospitality. &Pizza Website &Pizza Instagram We would always love you to connect with us @ Principle of Hospitality  POH Website POH Instagram 

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 Fringe bar before co-founding NOLA Adelaide, allowing his love for whiskies to grow.OJ still oversees operations at each Big Easy Group Venue and loves working on business strategy and internal improvements. You can find OJ slinging the occasional dough disks at Anchovy Bandit and serving hot, fresh pitas at Yiasou George or trawling the internet for new whiskies to buy.In this podcast, we chat about if Adelaide venues are underrated, how they navigated so successfully and what they focused on as a group to stabilise their team, and how they are looking to grow into the future.Big Easy Group WebsitePrinciple of Hospitality WebsitePrinciple of Hospitality Insta

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 hospitality ventures including Melbourne Pub Group, Jayco, The Ugly Duckling, Lobby Coffee, Seven Nightclub and Mitchelton Winery.Andrew's experience offered him the foundation to take on his most challenging role to date; the revival of Melbourne icon The Prince Hotel. Acquired by Andrew and his father Gerry from Melbourne Pub Group in 2015, the Ryan’s recognised that substantial investment in the business was required to restore it to its former glory. In late 2020, Andrew and his team opened Little Prince Wine, making it the final instalment for The Prince Hotel - a four-year, multi-million dollar refurbishment of the St Kilda icon.“It has been a significant undertaking, re-creating and opening the space, it needs to feel different, it needs to feel new but we have also been mindful of respecting the soul and architectural integrity of the space we love,” said Ryan.“The Prince Hotel holds a special part in Melbourne’s dining history, and we are looking forward to seeing a new wave of customers enjoy the re-imagined space and the new food and beverage direction,” he said.The Prince WebsiteThe Prince Instagram Principle of Hospitality WebsitePrinciple of Hospitality Instagram 

Episode 121 -Anna Polyviou: Author, TV Host, Pastry Rebel and DJAnna 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 and approachable personality make her a hit with kids and adults alike. Anna began her career at The Sofitel Hotel in Melbourne where she won the “Best Apprentice in Victoria” competition run by Les Toques Blanc and was awarded a scholarship to work anywhere in the world to further her cooking career. She followed her dreams to London where she worked at Claridge’s Hotel, which was regularly awarded the best hotel in England. While in London, Anna also had the opportunity to work under two extraordinary pastry chefs: Miss Julie Sharp (UK’s best Pastry Chef, 2004) and Nick Paterson who was awarded the same prize two years later. Anna entered and won many competitions, including the Nadell Trophy (Dessert of the Year) and the Culinary Academy Award of Excellence for pastry, which took her to Paris to work with Chef Pierre Herme at Pierre Herme Patisserie at Rue Bonaparte. On returning to Australia as Creative Director of Pastry at Shangri-La Hotel, Anna became a driving force behind the revolution of patisserie in hotels across the country. She created fun dessert activations at a sensational scale and her sell-out Dessert Degustation and high teas put the Shangri-La on the culinary map in Australia. Anna is a regular presenter and host on network television in Australia. She appeared alongside Tom Parker Bowles and Matt Moran in the prime-time reality series Family Food Fight (Nine) and has appeared on MasterChef Australia (Ten), wowing the judges and stumping the contestants with her challenging and amazing desserts. She has also appeared on Everyday Gourmet, Studio Ten, My Market Kitchen, and The Living Room. A colourful cookbook author, Anna launched her first book Sweet Street in May 2018 (Murdoch), and it sold out within weeks. Her second book Kids’ Corner (Bauer) was released in November 2019.Anna's Website

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 HowieSchnitz 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 and his sons Tom and Andrew help him establish the Schnitz we see today, with it now spanning to 66 locations all over Australia.Brenton Howie, Schnitz’s CEO, prides himself on his ability to get to the heart of an issue and make the right decision, not just the easy one. By combining his CPA qualification, commercial experience and an ability to lead and build teams, he has managed to build Schnitz through this Covid crisis in a better situation.In this podcast, we discuss how Brenton started as an accountant first and how that has helped him in his hospitality career, how he has communicated effectively with so many people over COVID, the growth strategy plans for Schnitz moving forward, and what he is looking forward to in 2021.Please connect with Schnitz here:WebsiteInstagramPlease connect with us here:Open Pantry Consulting WebsiteNewsletter signup

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 Hub facilitates a network of 700 chefs from 70 countries to support chef action on the SDGs. Chefs are equipped with a simple set of actions called the Chefs' Manifesto, to drive progress on the Global Goals. Paul specialises in generating solutions to complex problems alongside communities around the world. Paul has over 20 years’ experience in, and extensive knowledge of, the Not For Profit Sector having worked in National and Global roles with a focus on Campaigning, Youth Mobilisation, Advocacy, Marketing and Communication. Working strategically alongside actors from all aspects of the food, agriculture and nutrition industries, Paul seeks to generate change that will impact our food system and the planet. In the build-up to the United Nations Food Systems Summit, taking place in 2021, Paul has been appointed a Food Systems Champion.  I know you are going to feel energised and ready to act following this podcast. Please connect with Paul and all his work here: Instagram Twitter LinkedIn Paul's Facebook   SDG2 Advocacy Hub Facebook Website Please find Open Pantry Consulting here: Website

Episode 118 - The importance of developing a brand first with Pete Dillon from Scoffer ConsultingPete 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 business Swiss Army knife, Pete has worked with some of Australia’s most recognised brands, developing innovative and contemporary strategies to ensure businesses and organisations occupy their rightful place in the market.With an extensive career in senior and executive hospitality management, as a journalist, radio and tv presenter, public relations and communications gun and armed with a marketing methodology evolved with client satisfaction and growth as key drivers, Pete can always find a solution to issues facing a business or brand.As we enter a new normal - our 'Newniverse' and navigate our way out of COVID19 and the ensuing effects on the business community, Pete can help you pivot your business to understand how you work in this new paradigm, help develop highly effective marketing and brand strategies and provide a strategic framework to aid in your organisational recovery and growth.In this podcast, we talk about how marketing often misunderstood in the hospitality industry, how can brands make their venues look different from their competitors during this time, and what areas of the hospitality industry do you think will be hurt the hardest from this crisis.For more information on Scoffer Consulting please visit here:WebsiteFor more information on Open Pantry Consulting please visit here:Website

Episode 117 - Building great food experiences in times of crisis with Kristoffer Collopy from Ethical KollektivKris 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 has led to develop its own in-house projects:Stay Fit GlobalSpearheaded by Shari Denny, a global expert in workplace wellbeing program design, Stay Fit Global has brought together an army of well-being experts in mental health, nutrition, movement and play to develop a new virtual wellbeing platform for businesses who want to support remote and global teams in an increasingly digitised world.OnlineCookingClasses.com.auA project developed to support the hospitality supply chain, operators and chefs who suddenly found themselves out of work due to Covid-19 restrictions in Melbourne. Starting off as a bit of a side hustle, OnlineCookingClasses.com.au is now delivering fresh ingredient boxes for cooking challenges within 24-hours to all major cities across the country for corporate teams or social get together for groups of up to 1000 at a time.SummaryKris applies the same principles to his projects that he learned from representing Australia in international sports. Look after your physical health, and your mindset and keep yourself accountable by leading from the front.As we start looking forward to 2021, The Ethical Kollektiv has plans to scale OnlineCookingClasses.com.au to three more countries and grow the Stay Fit Global App to 250,000+ users in India who are majorly suffering from the Covid-19 PandemicPlease connect with Open Pantry Consulting here:Website

Episode 116 - REFOCUS WEEK - How online bookings are changing and moving into different sectors of our industry with Craig Joel from Now Book ItCraig 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:WebsitePlease connect with Open Pantry Consulting here:Website

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 great solutions offered by Cafe Bookkeepers.The @cafebookkeepers team bring their expertise to the industry and offer total financial and business admin services. From bookkeeping to tax and accounting. From cash flow forecasts to new business setups - they've got it covered. They specifically and exclusively serve the hospitality industry, adding clarity and assurance for clients across Australia.In this podcast, we chat about why financials and bookkeeping often a last-minute thought for independent brands, what new tech is benefiting their clients at the moment, and so much more.  Lots of detail here.Please connect with Patrick and Cafe Bookkeepers here:WebsiteInstagramPatrick's InstagramPlease connect with Open Pantry Consulting here:Website

Episode 114- REFOCUS WEEK- Supply Chain and Stocktaking with Paul Tory from FoodbombFoodbomb 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:InstagramFacebookWebsitePlease connect with Open Pantry Consulting here:Website

Episode 113 - REFOCUS WEEK - Food Safety with Trinity Bond from EnviroChillTrinity 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 increase profits in any business.  EnviroChill provides specialized cold room hygiene and refrigeration monitoring systems to help the hospitality industry manage compliance and prevent stock loss.In this podcast, we talk about the importance of food safety and temperature reads, why the industry has been slow to move on this technology, and the benefits of making sure your coolrooms are cleaned properly.Please find Envirochill here:Website

Episode 112 - REFOCUS WEEK - Marketing Automation with Mark Ludweeks from My Guest List In his current role as Head of Sales for MyGuestlist, Mark helps venues in the hospitality industry run better and more successful businesses. MyGuestlist is an all-in-one CRM & Marketing Automation platform, designed to help venues aggregate all their customer data in one place. Mark has over a decade of experience helping hospitality groups tie in all their existing systems together to create customer journeys that leverage this integrated data, ultimately leading to increased revenue simply by speaking to the right customers at the right time.In this podcast, we talk about the benefits in automating your CRM list, how venues are developing their offering during this time, and how they have supported their clients through this crisis.  I know you are going to love the first instalment of 'Refocus Week'Please find MyGuestList here:WebsitePlease find Open Pantry Consulting here:Website

Episode 111 - Phillip from Bread and Butter ProjectThe Bread & Butter Project is Australia’s first social enterprise bakery, founded in 2013 by renowned bakers/pastry chefs, Paul Allam and David McGuinness, and provides training and employment pathways for refugees and people seeking asylum, in order to boost their prospects of successful resettlement, employment and a strong sense of belonging. The Bread & Butter Project’s program sees trainees receive hands-on baker training in the company’s Marrickville bakery and a TAFE Certificate II in Food Processing, as well as intensive tutoring in English and numeracy. As such, every slice of The Bread & Butter Project’s delicious bread helps to educate our next generation of bakers. In this podcast, we talk about why the brand focused on bread production to build a social enterprise, what are some of the challenges in building a social enterprise like this, and their recent partnership with Woolworths. Connect with Bread and Butter Project here: Website As always you can connect with us here: Open Pantry Consulting Website

Episode 110 - A very honest conversation with UK hospitality coach Azher Rubbani on how has come through the other side with a positive mindsetMy 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 CorporateCombat Files PodcastChowbunchAs always please connect with us here:Open Pantry Consulting

Episode 109 - One of the most talented journalists in Australia Sofia Levin, gives us her thoughts on the current state of the industryI’m really excited to have a chat with our next guest Sofia Levin who is a Culinary Travel Journalist and has contributed to such media brands as SBS food, good food guide, and lonely planet, as well as having, has her own website Seasoned Traveller in which she invites us to #eat curiously.In this podcast we talk about how Sofia starter as a writer, how she communicates successfully over so many different mediums, how she feels the industry is coping at this time, and if she feels there will be any fundamental shifts in the hospitality industry moving forward.Please connect with Sofia here:WebsiteInstagramAs always you can connect with us here:Open Pantry Consulting website

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 WebsitePiccolina on InstagramAs always you can reach out to us here:Open Pantry Consulting Website

Episode 107 - Pete Dillion - One of the best hospitality photographers in Australia Pete Dillion a Victorian-based photographer who specialises in food, editorial and commercial photography. His clients have included the Mulberry Group, Treasury Wines, Sofitel Hotels, and Moet & Chandon, and is arguably one of the best food photographers in the country. This time in Melbourne has been a very difficult time for the whole hospitality industry, but especially those who sit behind the scenes of our industry, like photographers and other suppliers, but are so integral in making it the best industry to work in.Please check out Pete's great work here:Website:  www.petedillon.com.au

Episode 106 - How to build a multi-venue food brand and still deliver on great customer service with Jim Hally from Chicken Central Jim Hally is an outstanding leader in our industry.  He is highly dedicated, and he and his team deliver on a consistent product and customer experience every time.  In this podcast we talk about how he started the brand and scaled it to three stores, what his daily routine is to run his businesses to peak performance, and how we has learned to let go of some elements of his business so it can grow even stronger.You can find out more about Chicken Central here:Chicken Central WebsiteChicken Central InstagramPlease reach out to me here for help with your hospitality business:Open Pantry Consulting WebsiteHospitality Gamechangers on Facebook

Episode 105 - Cara Divine from Bomba Rooftop Bar and the fantastic Youtube show 'Behind the Bar' on how the bar scene is going to thrive after COVID Cara Devine is the Bar Manager at Bomba Rooftop Bar, as well as being a content creator and presenter on YouTube channel 'Behind the Bar with Cara Devine' where she spreads her love of all things bar and booze - especially sherry!In this podcast we talk about the state of the industry moving forward, and especially how bars are going to continue to deliver a great customer experience as well as her Youtube show and how she tapes so many informative episodes.Please find out more about Bomba and Cara's show here:Behind the Bar on YoutubeBomba Rooftop Bar in Melbourne As always if you would like to connect with me here:Open Pantry ConsultingHospitality Game Changers on Facebook

Episode 104 - I am joined by the Fish and Chip King in the UK Stelios Theocharous for a great conversation about the state of our two countries right now In this great podcast, successful podcast and fish and chip legend Stelios and I sit down and talk about the state of the hospitality industry in both the UK and Australia.  We also chat about what makes the best fish batter and if chips should be frozen or fresh before they are fried!We also talk about football and how both our governments have handled the COVID crisis.  If you like this show then please let us know as we are thinking of doing a more regular segment together.To find out more about Stelios's podcast and his business please have a look here:Ceres Podcast To connect with me if you'd like to talk about improving your hospitality venue:Open Pantry Consulting WebsiteHospitality Gamechangers on Facebook

Episode 103 - How the burger venues will keep kicking goals with Kieran Warwick from The Burger CollectiveKieran 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!LinksApp Store - https://apps.apple.com/au/app/the-burger-collective/id1187749108Play Store - https://play.google.com/store/apps/details?id=com.burgercollective&hl=enWeb app - https://theburgercollective.com.au/

Episode 102 - How humility and courage are two of the most important traits to have in a kitchen with Executive Pastry Chef Kay-Lene TanMelbourne-born, and Singapore-raised - This unique combination has fuelled the inspiration for Pastry Chef Kay-Lene Tan's dessert creations. Growing up in a Peranakan household, she was always surrounded by great food. She started her culinary journey in Singapore, working for some of the world's best chefs such as Chef Joel Robuchon, and Chef Andres Lara. She is currently the Executive Pastry Chef of Tonka and Coda in Melbourne. She was the recipient of the Hostplus Hospitality Scholarship 2018, which gave her the opportunity to work with Dominique Crenn at Atelier Crenn (San Francisco), and Ana Ros at Hisa Franko (Slovenia). She was also the winner of the Rising Star award at the FoodService Magazine Women In FoodService Awards 2017, and the first runner-up in the San Pellegrino Young Chef Pacific 2015. Chef Kay-Lene creates desserts that are reminiscent of her time spent roaming the vibrant streets of Singapore with her family.I know you are going to love this podcast as we navigate through discussing team culture, leadership, resilience to get a product to market quickly, and the importance of trust.  This is an inspirational podcast.Please connect with Kay-Lene Tan here:Instagram:  https://www.instagram.com/kaylenetan_/ 

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

Episode 100 - How Bakers Delight, one of the biggest fresh bread retailers is going from strength to strength on it 40th Birthday with Joint-CEO David ChristieDavid is the Joint CEO of Bakers Delight, a retail bakery business with over 600 locations across Australia, New Zealand, Canada and USA.  He grew up in southern Africa and studied Literature at the University of Cape Town, before receiving his ‘real’ education within the restaurant industry.David was first bitten by the baking bug in 2004 while travelling through Canada with his girlfriend (and now wife) Elise Gillespie, whose parents had founded the Bakers Delight business in 1980.Jumping at the opportunity to immerse themselves in a fledgling international business, David and Elise joined Bakers Delight’s North American subsidiary, COBS Bread.   David used the opportunity to fully immerse himself in the operation and set out to learn the bakery and retail business from the ground up.He has lived in six different cities in the US and Canada while expanding the brand and held several key leadership positions in all countries that COBS Bread/Bakers Delight operates in.In 2012 David and Elise moved to Melbourne to take on General Manager roles for Bakers Delight, overseeing operations in Australia and New Zealand.In January 2017, David and Elise were appointed Joint CEOs of Bakers Delight in Australia and New Zealand when founders, Roger and Lesley Gillespie chose to step down after 37 years at the helm.  As next-generation representatives with a passion for product innovation and business expansion, their appointment has kick-started an exciting new era for the family-owned business.Please find out more about Bakers Delight here:https://www.bakersdelight.com.au/https://www.cobsbread.com/

Episode 99 - How will tech play an even more important role moving forward with Levi Aron from SevenRoomsTech will play such an important role in how hospitality brands function and remain profitable moving forward.  One of the most credible players in this space is SevenRooms.Levi Aron is the Chief Revenue Officer at SevenRooms, a guest experience platform for the hospitality industry. Prior to joining SevenRooms, Levi was the Australian CEO and Country Manager of Deliveroo, a London-based food delivery tech startup. Throughout his tenure at Deliveroo, Aron was instrumental in helping grow the service into 13 countries, over 500 cities globally. In addition to being a strong people leader, Levi’s drive for creativity, efficiency and innovation have seen him implement countless data-led strategies across organizations to transform the customer and partner experience. His previous experience includes roles at YumTable, Catch of the Day, and Roxberry Group.SevenRooms is a fully-integrated, data-driven guest experience platform that helps hospitality operators connect data across the guest journey. From neighbourhood restaurants and bars to international, multi-concept hospitality groups, the end-to-end platform enables operators to automatically drive revenue and profitability by leveraging data to build direct relationships, deliver exceptional experiences, and increase repeat visits & orders. Founded in 2011 and venture-backed by Amazon, Comcast Ventures and Providence Strategic Growth, SevenRooms has dining, hotel F&B, nightlife and entertainment clients globally, including Bloomin’ Brands, MGM Resorts International, Mandarin Oriental Hotel Group, The Cosmopolitan of Las Vegas, Jumeirah Group, Wolfgang Puck, Michael Mina, Momento Hospitality Group, SkyCity Entertainment Group, Matteo Sydney, LDV Hospitality, Zuma, Altamarea Group, Major Food Group, AELTC, Chase Hospitality Group, D&D London, Corbin & King, Live Nation and Topgolf. The company was recently included on Inc.’s annual Best Workplaces for 2020 and Forbes’ Best Startup Employers 2020 lists.Please connect with SevenRooms here:Linkedin: https://www.linkedin.com/company/sevenrooms/Facebook: https://www.facebook.com/SevenRooms/Instagram: https://instagram.com/sevenroomsTwitter: https://twitter.com/SevenRooms

Episode 98 - How are shopping centres assisting their food tenants with Chad Hermsen from QIC RetailFood venues in shopping centres have not had a loud voice in the general conversation of the challenges that the hospitality industry is facing. Chad Hermsen is one of the most talented and balanced people in retail leasing and is the Portfolio General Manager for QIC Retail in Victoria and Western Australia.QIC Retail owns and manages an AUD$17.75 billion portfolio of circa 50 retail and commercial properties across Australia and the US on behalf of our institutional investment clients.The management and investment approach centres on creating vibrant places at the heart of communities, where people choose to be, and where they feel proud to belong. Places that build local experiences and meaningful relationships; with spaces to support each part of our lives.In this podcast, we talk about what QIC has done to support their food vendors during this time, how shopping centres will attract new customers post-pandemic, and if the tenancy mix will change due to the pandemic and lead to fewer food venues.Please find out more about QIC and connect with Chad below:QIC Website: www.qic.comChad Hersmen on Linkedin: linkedin.com/in/chadhermsen