Principle of Hospitality

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

11 Mar 202141min

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

3 Mar 202139min

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

24 Feb 202139min

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

17 Feb 202137min

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

3 Feb 202133min

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

27 Jan 202131min

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

20 Jan 202133min

Principle of Hospitality - The Podcast - Intro with Shaun and SashIn 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.

19 Jan 202113min