Episode 16 - 100 Burgers Groups Founder on how to build a viral hospitality brand

Episode 151 - Scaling one of Sydney's best groups with heart...with Hamish Watts and Ben Carroll from Applejack Hospitality Applejack is a boutique Sydney-based hospitality group founded in 2011 by industry stalwarts Hamish Watts and Ben Carroll, who have combined experience and expertise of over 35 years in the industry.Applejack currently owns and operates eight venues across Sydney including SoCal, The Botanist, The Butler and Tap Rooms, along with their most recent purchase, renowned 100 years old Sydney pub Forrester’s in Surry Hills, which they relaunched after a major renovation and with a brand-new offering at the end of last year.Over a year later, Applejack has been challenged in having a second major lockdown happening in Sydney, but they are remaining positive about the future ahead, and the impact they can continue to make on an ever-evolving industry.In this podcast we talk about how they have managed to keep their team energised and involved in the venues, what they see the biggest challenges are coming out of the pandemic, and what they are looking forward to in the future as their group grows and evolves.Please connect with Applejack here:Website: https://applejackhospitality.com.au/Instagram: https://www.instagram.com/applejack_hospitality/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

1 Sep 202147min

Episode 150 - The champion bartender in Australia Evan Strove from RE Bar talks SustainabilityEvan Stroeve is from Sydney’s acclaimed South Eveleigh bar, Re, has claimed a coveted Top 10 spot at this year’s World Class Bartender of the Year global finals and has since become the 2021 World Class Australian Bartender of the Year.Evan has always had bartending in his blood. Having grown up in Bathurst, his first job behind the bar was at one of his local pubs, Elephant & Castle Hotel, when he was 18 years old.Since moving to Sydney he has worked at some awesome venues including Shady Pines Saloon, Frankie’s Pizza, The Baxter Inn and Restaurant Hubert before joining Bulletin Place in 201.Evan currently works alongside Scout London owner, and previous podcast guest, on episode 127, Matt Whiley at Sydney’s new Re, a regenerative drinking experience pioneering a new approach to sustainable drinking.In this podcast we talk with Evan about how he got to start working with Matt Whiley at RE, his recent win as the best bartender in Australia, his thoughts on sustainability and food waste, and how bar culture is continuing to be strong through the pandemic.Please connect with Evan here:Evan's Instagram: https://www.instagram.com/evanstroeve/RE Bar: https://wearere.com.au/Connect with us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

25 Aug 202134min

Episode 149 - The most exciting new brewery in Adelaide with Oliver Brown from Bowden BreweryThe team behind NOLA Adelaide (Alex, Joshua, Matthew, and our next guest Oliver Brown) have joined forces with fellow brewer and beer lover, Jake Phoenix to launch Bowden Brewing.Like many brilliant ideas before it, Bowden Brewing was formed over a few beers. 6 years ago, a few mates were enjoying a few pints and thinking up how they might be able to break the mould and chase their dreams of brewing. Bowden Brewing’s taproom features 14 taps, every one of them playing host to products made by Bowden Brewing or in collaboration with other brands.The Bowden Brewing kitchen is home to Masa, a restaurant headed by Ex - Restaurant Hubert and current Big Easy Group Executive Chef Harry Bourne. So it’s a pleasure to welcome back to the podcast Oliver Brown to chat about this great brewery.In this episode we discuss how the idea for Bowden Brewing came about, how OJ and the team have kept their team engaged and working across all their venues, and the next stage for the brand to be an even bigger player in the South Australian hospitality scene.Please find details to Bowden Brewery and The Big Easy Group below:Bowden Brewery Website: https://bowdenbrewing.com/TBEG Website: https://www.thebigeasygroup.com/Connect with us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

18 Aug 202130min

Episode 148 - Pioneering closed-looped beverage technology for hospitality venues with Paul Gabie from Ecospirits Paul Gabie is a spirits industry veteran and accomplished entrepreneur. In addition to leading ecoSPIRITS, he is also a co-founder and director of Proof & Company, one of Asia Pacific’s leading independent spirits companies.During his tenure as Proof & Company CEO from 2014 to 2021, Proof & Company was ranked as one of the 500 Fastest Growing Companies in the Asia Pacific by the Financial Times, and developed eight offices across the region, a portfolio of leading independent spirits, and the world’s most awarded drinks consultancy. An authority on cocktail and spirits culture, Paul is regularly called upon by local, regional and international media to comment on developments in the industry, so it is a delight to have him on the podcast today.In this podcast we talk about why he built the EcoSpirits business after the success of Proof & Company, how he sees sustainability building out in hospitality venues, and the plans for rolling out the brands to different regions in the world. EcoSpirits is great technology and we feel lucky to have a conversation with Paul on this stage of their journey.Please connect with Ecospirits and Proof & Company below:EcoSpirits website: https://ecospirits.global/Proof and Company website: https://proofandcompany.com/Please connect with us here at POH on the below links:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

11 Aug 202137min

Episode 147 - Building an Australian made equipment brand to support Australian restaurants with Ao Luu from Luus EquipmentThis episode's guest is from Luus Commercial Catering Equipment, which is a wholly Australian made and owned family business based in Sunshine West in Victoria and has been designing and manufacturing cooking equipment for approximately 23 years.The business began when Don Luu, the second eldest of 6 siblings built a cooker for a local Buddhist temple in their family garage. Now, Luus employs over 50 people at their purpose-built facility in Melbourne’s West and supply specialised Asian and Professional cooking equipment to dealers across Australia so it’s great to catch up with one of the family members and CEO of Luus Equipment, Ao Luu.In this podcast, we talk about why the business started and the differences in a family business, the meaning of 'lean manufacturing and how it can assist your business, and the use of symbols and having people are the forefront of what they do as a manufacturing brand. You will learn a lot from this podcast with a great industry leader.Find out more about Luus Equipment here-Website: https://luus.com.au/The Big Umbrella Organisation we also spoke about: https://thebigumbrella.org/Talk to us here at POH-Website: https://principleofhospitality.com/Instagram: https://principleofhospitality.com/

4 Aug 202143min

Episode 146 - Elevating a cafe experience to a new level of substance with Kieran Spiteri from Terror Twilight This episode's guest is the owner and operator of one of the best cafes in Melbourne, Terror Twilight. It has been a place in which myself and my co-founder Sash from Principle Design have had many a breakfast of recent times and we have always been taken back by the amazing vibes and impressive food.Tie that in with awesome coffee and vinyl tunes and you have a space that is simply compelling and welcoming, so it's a pleasure to welcome Kieran Spiteri to the show. In this podcast we talk about how Kieran completely changed the offering during the 1st major lockdown and how it changed the business for the better, what made him realise he needed to improve as a leader, and the plans for scaling venues into the future.Please find out more about Terror Twilight here:Website: https://terrortwilight.com.au/Instagram: https://www.instagram.com/terrortwilightcollingwood/And always connect with us at POH here:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

28 Juli 20211h 7min

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/

21 Juli 202149min

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/

14 Juli 202150min