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

Episode 80 - How we can rebuild teams effectively post-pandemic with the CEO of Supp App, Jordan MurrayBeing so connected to the hospitality industry has made me understand that staffing is the hardest part of hospitality for business owners, and individuals often don’t receive the right hours on their weekly roster. There is often mismatch in demand and supply for shifts. Supp is an app where underemployed hospitality workers connect with managers in need of skilled staff. I know this is going to be a critically important product for the industry as we rebuild our teams. The platform handles the full process from recruitment through to admin and payments and is live across Melbourne, Sydney and Byron Bay Area.In this podcast, I talk with the CEO Jordan Murray about what he has seen happen in the hospitality industry since lockdown, what areas of the hospitality industry he thinks will be hurt the hardest from this crisis and how he believes an app like Supp can play a part in the rebuilding of venue teams.Please find out more about Supp App here, or just download it from the App Store and have a playInstagram: https://www.instagram.com/suppapp/Website: https://www.suppapp.com/

22 Juli 202030min

Episode 79 - How will delivery platforms change and evolve with Scott Landers, CEO of Figure 8 Logistics Figure 8 Logistics was founded in 2019 as a food delivery consulting agency based in New York City. Figure 8 works with restaurants to build scalable and sustainable food delivery businesses and provides full-service food delivery consulting including technology and logistics development, marketing and media strategy, operations training, and economic analysis. Sample clients include Zuul, Naked Farmer, Seamore’s, and Mexicue.CEO Scott Landers began his lifelong fascination with water and food in East Texas, where he was born and raised on the sixth-generation Landers Family Farm. He has since worked as a civil engineer, product director, and independent consultant to water and food organizations.In this podcast, we talk about why delivery is so important to food venues now, if venues should be concerned about coming off major third-party apps and going to a white-label system and if Scott believes ghost kitchens are going to stick around.Please find more about Figure 8 Logistics here:Website: https://figure8.delivery/Instagram: https://www.instagram.com/figure8logistics/

20 Juli 202035min

Episode 78 - How to pivot a premium restaurant brand into a delivery concept overnight, and gain even more loyal customers along the wayToday I interview the very proud and inspirational leader of Sugarcane restaurant in Sydney, Milan Strbac.A local favourite, Sugarcane is an exceptional beach-side culinary destination with an extensive food menu, vibrant cocktails and a 100 healthy wine list. Seconds from Coogee beach, Sugarcane is a great place for a family dinner, relaxed catch-ups or intimate evenings out. The menu is inspired by South East Asia cuisine, focusing on the best Thai, Vietnamese, Malaysian, and Cambodian dishes.In this podcast we speak about Milan being stuck in South America just before the pandemic happened and was evolving, changing to a delivery model where they had never done delivery before and how they used a platform like Hungry Hungry to manage the deliveries. We discuss how the loyal customers were coming back to the brand during the shutdown and obtaining new customers that haven’t had before.This is an honest conversation with a leader who pivoted a premium brand into a casual space very quickly and has gained even more respect from his loyal customers as well as his team.Please connect with Sugarcane restaurant here:Instagram: https://www.instagram.com/sugarcanecoogee/Website: https://www.sugarcanerestaurant.com.au/

15 Juli 202048min

Episode 77 - Stuart Robertson from Mean Business in NZ in what we can expect on the other side of this crisis Mean Business founder Stuart Robertson has a broad business management background rooted in brand communications and marketing, having worked across some of New Zealand’s most recognised brands including Sanitarium Weet-Bix, New Zealand Rugby Union, ANZ Bank, Ticketek Entertainment Group, Best Ugly Bagels and Al Brown.Stuart is one of the most qualified hospitality experts in NZ and I am so proud to have him on the podcast to talk about how NZ has pulled through the COVID-19 crisis, and shares some of the expectations we can look forward to as an industry on the other side. Please find all about Stuart’s great work here:https://meanbusiness.co.nz

12 Juli 202029min

Episode 76 - How Dana Whyte and Marshall King helped build the small bar scene in Adelaide. This podcast is very symbolic for me as I grew up in South Australia and left as a young man. Dana Whyte and Marshall King are responsible for some best bars in Adelaide, and they had worked together since 2013 when Clever Little Tailor became one of the first small bars in the West End. Their now three venues brought a resurgence to the short bar scene in the city. In this podcast, we talk about how the American bar scene has shaped their thinking about what a bar means to a guest and they explain the importance of customer service and bartenders ‘owning a room’.We also discuss how sustainability and strategy have been vital as they re-open, especially with limited capacity and precisely their feeling on the one person per 4sqm rule. Since the taping of this podcast, they have moved to a one-person per 2sqm ruling.They are fantastic hospitality leaders, and I hope you get the opportunity to visit their venues one day soon. Clever Little Tailor Instagram:https://instagram.com/cleverlittletailor?igshid=1jgb56307xj37Pink Moon Instagram:https://instagram.com/pinkmoonsaloon?igshid=197ir87d8u3puPort Admiral Hotel Instagram:https://instagram.com/portadmiralhotel?igshid=txuwgfaxglwj

7 Juli 202057min

Episode 75 - Pepe Saya, the best butter in Australia and how the brand pivoted in COVID times to become strongerPepe Saya Butter Co started in 2010, with the dream of making a beautiful tasting butter. Made in a unique round pat with the iconic Pepe Saya head, the first rounds were sold at Carriageworks Farmers Markets in November 2010. Our focus has always been on provenance and transparency.Pierre Issa (Pepe) is a humble butter maker who is the man behind Pepe Saya Butter Co. A lover of all things dairy and dedicated to changing the landscape of butter consumption in Australia.Pepe's focus has always been on influencing chefs to support Australian made butter and supply it in the kitchens and tables across the country- aiming to set the benchmark for premium Australian butter.In this podcast, we talk about the pivot that Pepe and the brand had to make at the start of COVID. The brand was doing a lot of foodservice brands and had to double down on their retail roots to make sure all their staff could remain employed. He was able to activate his online store properly so that he could also meet the 'at-home' market as well. Pepe Saya has now become an even stronger brand from smart strategy, guidance and wisdom and wants to do the right thing and look after the long-serving team members. I know you will get so much from this podcast for your business.Website: https://www.pepesaya.com.au/Instagram: https://www.instagram.com/pepesaya/?hl=en

5 Juli 202040min

Episode 74 - Precious the Foodie and her positive feelings on how the industry can change for the better post-pandemicPrecious Pioneer is a chef who loves food, sustainability, and people. She's the host of Precious the Foodie Podcast and Youtube Channel. She has a diverse background growing up a military child and travelling all over the US. Just at the start of her career, she has a unique perspective and insight into what the hospitality and restaurant industry will look like in the future post-pandemic.In this podcast, we talk about how Precious started out in her career, what COVID has done to the hospitality industry in Washington, if she feels chefs are becoming more creative and finally if she believes there will be fewer chefs employed in the industry after the crisis passes.This is an honest and positive conversation with amazing talent at the start of her career. I know how much you will gain from listening to a talented chef and podcaster like Precious.Podcast: https://podcasts.apple.com/ca/podcast/precious-the-foodie/id1484595447Instagram: https://www.instagram.com/preciousthefoodie/

2 Juli 202030min

Episode 73 - The future of hospitality recruitment with James Dillamore from The People PipelineJames Dillamore started his hospitality career at 15 - washing dishes at his local Italian restaurant; he immediately got the bug and loved it. He naturally progressed through the ranks over the following years until he was managing nearly 50 outlets.James is still passionate about the hospitality space, but has now stepped away from operations and focuses on recruitment, specifically for the industry he knows and loves.He has recently set up a new business called The People Pipeline, where he partners with his key clients to help them to fill more challenging roles. What makes James different from other hospitality recruiters out there is that he has done the hard yards in hospitality, having worked in the kitchen as a restaurant manager and a national operations GM. He has a deep understanding of the roles he is recruiting for.In this podcast, we have a detailed conversation about how he feels the recruitment industry will change for hospitality moving forward.Please find out more about James here:Linkedin: linkedin.com/in/smerecruitmentexpertWebsite: https://www.thepeoplepipeline.com/

30 Juni 202027min