Principle of Hospitality

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 CoffeeWeek 2: Julien Moussi from Only Hospitality GroupWeek 3: Andrew Joy from Carlton Wine RoomWeek 4: Matt Whiley from RE BarWeek 5: Kirsty Chiaplias from Babajan Week 6: Sallie Jones from Gippsland JerseyAs always please connect with us at POH below:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

15 Des 202142min

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 generalCashflow and financial pressures on businesses currentlyGovernment support factors around the countryMental health and uncertainty around the futureWhat we have gained and lost through the lockdowns of 2020/21This 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/

8 Des 20211h 3min

Ep 165 - Delivering great hospitality experiences over sports and fun with CEO of Signature Group James SinclairSignature Hospitality Group is home to some of the fastest-growing brands in Australia’s sporting and hospitality landscape, including The Sporting Globe Bar & Grill and TGI Fridays (Asia Pacific).Welcoming over 3 million guests annually SHG is a fast-growing enterprise that employs over 1,250 staff across 34 locations in five different states, serving high-quality modern food & beverages.As a keen entrepreneur, our next guest James Sinclair seized the opportunity to bring the beloved sports bar and grill to Australia with both a company-owned and franchise business model, so it’s great to talk with CEO and Principal of Signature Hospitality Group on this week's podcast.In this podcast we talk about how he started the first venue for Sporting Globe, how the signature group team guided its way through Covid with having a very challenging market to keep venues trading, and the origin story of the founder of TGIF invented and shaping the first singles bar in the US and building out some of the first real cocktail programs designed for women.Please connect with Signature Groups brands below-Sporting Globe Website: https://www.sportingglobe.com.au/Sporting Globe Instagram: https://www.instagram.com/sportingglobe/TGIF AU Instagram: https://www.instagram.com/tgifridaysau/Please connect with us here at POH below-POH Website: https://principleofhospitality.com/POH Instagram: https://www.instagram.com/principle_of_hospitality/

1 Des 202136min

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/

24 Nov 202146min

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

17 Nov 202127min

Episode 162 - *Bonus Episode* - Drinks Adventures Podcast with Mikey Enright, Julian Train and Tim Stones from Hickson House in bringing distilling to Sydney CBDAbout 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/

13 Nov 202134min

Episode 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/

10 Nov 20211h 6min

Episode 160 - Building a consciously designed uniform brand with Molly Kent from Day SevenIn 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/

3 Nov 202138min