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/

12 Mai 202139min

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/

5 Mai 202133min

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/

28 Apr 202139min

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/

21 Apr 202154min

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/

14 Apr 20211h 20min

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

31 Mar 202132min

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

24 Mar 202129min

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

17 Mar 202154min