Ep 224 Summer Series 3/10 - Taking on delivery and actually winning with Dave Ansett from Etto Pasta Bar

Ep 183 - Taking on the neighbourhood scene and staying bespoke with Tim Varney from Stella CoffeeStella is here to provide high quality, delicious and responsibly sourced coffee to anyone who wants to discover it. Stella is led by Tim Varney, who's been doing coffee for some time and in various capacities - as a coffee roaster, as the co-founder of the World AeroPress Championship or as a co-founder of Melbourne's first co-roasting space Bureaux. With all that experience I know this is going to be a great conversation and excited to talk with Tim in this week’s podcast.Here is just some of the things we discussed below:-How Tim started out in the industry.-The importance of his first major employer Tim Wendelboe and living in Oslo for 6 years.-How he started to learn how to roast coffee in Oslo-The move back to Melbourne and finding his feet again-The start of Bureau Coffee-How he made Stella Coffee a different offering-What Tim enjoys about coffee the most-Why coffee is struggling to raise their prices-His plans with Worksmith and the Melbourne Cocktail festivalYou find all the links to the brands Tim is connected with below:Stella CoffeeWorksmithMelbourne Cocktail Festival Home Grown DrinksPlease connect with us at POH below:Instagram: https://www.instagram.com/principle_of_hospitality/Website: https://principleofhospitality.com/Thanks to our supporter for this season - Chefs Hat Australia

7 Apr 20221h 5min

Ep 182 - Melbourne’s Finest BBQ Venues in the Centre of the City with Mike Patrick from Fancy Hanks Starting out as a pop-up in the Mercat Cross Hotel in 2012, Fancy Hanks is undoubtedly Melbourne’s finest barbecue. Using Free-range meats from Gippsland, Victoria and Cooked in a two-tonne custom-built smoker for up to 22 hours, this is legit BBQ.House-made condiments, a cracking range of sides and a curated list of local wines, spirits and beer, it has one of the best vibes of any venue in the Melbourne CBD, so I feel very lucky to welcome Mike Patrick the Director of Operations to the podcast on this weeks episode.In this episode we talk about:-How did the idea for Fancy Hanks started from a pop-up-How did Mike and Kent educated customers about BBQ in the early years-How they tested the product range when they first started.-How it felt to go from ‘pop-up’ to a ‘bricks and mortar’ venue.-What about the brand has evolved over that time.-Mike’s take on the different verticals like retail products that they have in Fancy Hanks and how his mindset evolved about it’s value.-How Fancy Hanks has used order-at-table tech to support your management team and still keep a great level of service.-What the growth plan is for Fancy Hanks and Good Heavens is with the new development directly next door.-Mike’s theory about using the term ‘What if?’-What new habits is holding onto from the pandemicPlease connect with Fancy Hanks below:Instagram: https://www.instagram.com/fancyhanksbbq/Website: https://www.fancyhanks.com/Please connect with us at POH below:Instagram: https://www.instagram.com/principle_of_hospitality/Website: https://principleofhospitality.com/Thanks to our supporter for this season - Chefs Hat Australia

31 Mars 202239min

Ep 181 - Why Starward ditch the airs and graces and focus on flavour instead with Patty Karakostas with Starward WhiskyStarward is Whisky for a curious, food-obsessed generation. They are made in Melbourne and they ditch the airs and graces and focus on flavour instead.Starward make their own whisky here in Melbourne, it is matured in red wine barrels and they source all their ingredients within a days’ drive from the distillery which allows them to focus on being local and close to the source of production.They deliver on an amazing experience for their customers who come to their purpose-built bar in Port Melbourne which is where we are recording the podcast with the head of hospitality and experience, Patty Karakostas in this week's podcast.-How Patty started out in the industry.-How Starward started and what are some of the unique things about the brands that sets it apart.-Patty’s connection to third-wave coffee and the comparison to Starward Whisky.-How the Starward customer experience is defined and what could other brands take away from what they are doing.-What exciting news is happening with the brand next.Please connect with Starward below:Instagram: https://www.instagram.com/starwardwhisky/ Website: https://starward.com.au/ Patty Karakostas email address: patty@starward.com.au Please connect with us at POH below:Instagram: https://www.instagram.com/principle_of_hospitality/Website: https://principleofhospitality.com/ Thanks to our supporter for this season - Chefs Hat Australia

24 Mars 202244min

Ep 180 - How quality no-alc beverages and mindfulness go hand in hand with Kirsten Chalmers from Point Zero CellarsPoint Zero Cellars philosophy is simple – offer a healthier adult beverage to individuals seeking a more mindful approach to drinking, and companies who see the value in offering these alternatives to their customers. They focus on finding the best tasting alcohol-free beverages available and adding them to a predominantly alcohol heavy beverage industry. So I felt very lucky to chat with the founder of Point Zero Cellars Kirsten Chalmers on this week’s episode.In this podcast we discuss:-Where did the idea for Point Zero come from.-Why did Kirsten decide to focus on premium and overseas brands first.-How her experience in psychology played a role in the brand.-How Low-alc or no-alc drinks are now very much a normal part of the market rather than just a trend, and how big does she believe the industry will get.Please connect with Point Zero Cellars below:Instagram: https://www.instagram.com/pointzerocellars/Website: https://www.pointzerocellars.com.au/Please connect with us at POH below:Instagram: https://www.instagram.com/principle_of_hospitality/Website: https://principleofhospitality.com/Thanks to our supporter for this season - Chefs Hat Australia

17 Mars 202224min

Ep 179 - The tech brand that leads with integrity with Ashik Ahmed from Deputy Ashik Ahmed is the co-founder & CEO of Deputy, a global software company that is used by more than 300,000 workplaces in more than 100 countries to schedule, communicate with and ensure labour compliance standards are adhered to for more than 1 million shift workers across the globe.It has always been a platform that I have used in the venues I have worked in, so I feel fortunate to talk Ashik on this week's podcast.In this podcast we discuss:-How the aviation sector drove the idea for Deputy-How working a shift in one of his customer's venues allowed Ashik to gain perspective of what Deputy offers-How the hospitality industry is not just about food but instead about the experience-The one feature that you wish more Deputy customers would use more often that Ashik believes is awesome-How hospitality owners can make decisions about the tech that they use-The difference between ‘company outward’ and ‘customer inward’ brands-Why the onboarding feature was added to Deputy-The importance of flexibility for staff satisfaction-If he ever reflects on how well the company is placed in the tech landscape-The focus for Deputy in 2022Please connect with Ashik and Deputy below:Instagram: https://www.instagram.com/deputyapp/Website: https://www.deputy.com/auAshik's Twitter: https://twitter.com/deputyashikAshik's Linkedin: https://www.linkedin.com/in/ashikahmed/Please connect with us at POH below:Instagram: https://www.instagram.com/principle_of_hospitality/Website: https://principleofhospitality.com/Thanks to our supporter for this season - Chefs Hat AustraliaThanks to our supporter for this episode - Architects EAT

10 Mars 202240min

Ep 178 - How sound and coffee balance together in this legendary Japanese cafe With Reiji Honour from HibikiHibiki is one of the most inspiring Japanese-influenced cafes in Melbourne. A large part of the menu at the Japanese-style brunch spot is based on owner and next guests Reiji mum’s cooking. Hibiki, which is Japanese for "sound" or "echo", comes through in every element of the venue and even the website with awesome music sitting front and centre in the brand experience. It’s for those reasons that I feel very lucky to speak with Reiji Honour in this week’s podcast.In this podcast we discuss:-How Reiji started out in the industry.-Doing his own fitout at Hibiki.-The importance of staff culture.-Hibiki’s focus on atmosphere and sound including their art concept.-Operationally dealing with the ‘PR effect’.-Delivery goes from being the ‘devil’ to the ‘saviour’ of the business.-Giving Japanese curry to those in need.-Adding Hibiki Future as a concept retail store.-How Hibiki can go beyond Food & Beverage.-Evolving the BOH experience for a better chef culture.-Next moves for the Hibiki brand.All the Hibiki Links we spoke about on the show:Website for HibikiWebsite for Hibiki Future (online supermarket, merchandise etc)Instagram: @hibiki.melbourne Instagram: @hibiki.kuro Instagram: @hibiki.future Hibiki SpotifyHibiki Visual Menu Thanks to our supporter for this season - Chefs Hat Australia

3 Mars 20221h 27min

Ep 177 - Taking NY Deli Sandwiches to a new level in Melbourne with Leor Haimes & Elliot Koren from Sauls SandwichesTaking its inspiration from New York’s delis and diners, in mid-2020 our next guests Leor and Elliot opened their first Saul’s Sandwiches location in the south-eastern suburb, Carnegie, in Melbourne.Since trying them for the first time in Bentleigh (their converted former cafe Time and Place) it has been one of our go-to Sandwich venues in what is fast becoming a growing segment in the Melbourne hospitality scene.Fast forward less than two years later and they now have 3 locations with plans in place for many more, so it's great to have the two co-founders Leor and Elliot on this week's podcast.In this podcast we discuss:-How they both came into the industry and working together.-Why they focused on sandwiches.-What they have learnt about each other working together as a team.-How big they are wanting the brand will grow, and will you look to different formats.-What they are looking forward to in 2022 for themselves and the business.Please connect with Saul's Sandwiches below:Instagram: https://www.instagram.com/saulssandwiches/Website: https://www.sauls.com.au/Please connect with us at POH below:Instagram: https://www.instagram.com/principle_of_hospitality/Website: https://principleofhospitality.com/

23 Feb 202230min

Ep 176 - Building a high-growth hospitality procurement platform with Ben Lipschitz the MD of Food by Us Ben Lipschitz is co-founder and Managing Director of FoodByUs, Australia’s largest online hospitality marketplace that connects restaurants, cafes, and caterers with hundreds of wholesale food and alcohol suppliers.In 2016 he teamed up with Gary Munitz (cofounder of Menulog) and Tim Chandler combining their expertise in hospitality and technology to launch the brand. They have grown their team by 50% in the last 12 months and 30% growth month on month, so it was great to talk with Ben on this week’s podcast.In this podcast we discuss:-How did he come to start the business.-Why does Ben believe venues have not focused on their supply chain until now.-Does the team find that venues that use Food By Us move between suppliers often or stay loyal to those they first choice.-With a brand that is growing so quickly as theirs, how have they been able to get the best talent in such a tight market.-What is the brand focusing on in 2022, and are there any new updates in the pipeline.Please connect with Food By Us here-Website: https://www.foodbyus.com.au/Instagram: https://www.instagram.com/foodbyus.au/Please connect with us here at POH- POH Instagram: https://www.instagram.com/principle_of_hospitality/POH Website: https://principleofhospitality.com/

16 Feb 202227min