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PODCAST

Principle of Hospitality

Principle of Hospitality (POH) saw a gap in Australia’s hospitality industry — with a growing need to keep abreast of the latest trends and innovations, as well as the changing needs of consumers, it was clear our hospitality heroes could benefit from a stronger support network.

arts food

All Episodes

45:12

Episode 26 - How to develop of restaurant culture of...

Principle of Hospitality ·

2019/04/01

Episode 26 - How to develop of restaurant culture of humility and careEpisode 26 - In this episode we start the first of many conversations with great international brands carving a path in the world of hospitality. Today I talk to Dina Samson and Hans Luttman from San Julian Hospitality which has the portfolio of Rossoblu and Superfine Pizza in Downtown L.A.Hans Luttmann is the Managing Partner and Director of Hospitality at Rossoblu restaurant and has been working in the restaurant business since

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47:56

Episode 25 - How build a great financial base for...

Principle of Hospitality ·

2019/03/16

Episode 25 finds me talking to Matt Hale and Braden Johnston from Rising Tide Financial. They are based in Melbourne and have great experience in financial lending and planning. They have been in the business for over 10 years and really know the hospitality industry well. In todays episode we cover: -What the biggest mistakes people make when they start their first hospitality business -The maximum number of investors you should have for your venue -How automation will shape the financial

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20:50

Episode 24 - How to develop leadership within your...

Principle of Hospitality ·

2019/03/05

Episode 24 - How to develop leadership within your restaurant teams with Alan BorgesIt was great to catch up with Alan for the second time on the podcast to talk about all things restaurant leadership. Alan has a very successful restaurant coaching business and in the 18 months since we have last talked to him he has developed even more insights.In this episode we discuss:-Is leadership or team culture more important-Who the best leader he has worked under and why-How he believes automation will

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27:35

Episode 23 - How to grow an established food brand

Principle of Hospitality ·

2019/02/26

Episode 23 - How to grow an established food brand with Daniel Grundmann from Hooked Fish and Chipper.In this episode we talk with my great friend Daniel Grundmann who is a co-owner of Hooked Fish and Chipper which has three locations in Melbourne.I ask him about:-How he started out in the hospitality industry in the UK-Why he bought an established brand and how they evolved it-Why Fish and Chips are still a relevant section of the QSR industry-The food trends he is picking up on whilst he travels

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32:58

Episode 22 - How to understand your lease and not...

Principle of Hospitality ·

2019/02/19

Episode 22- How to understand your lease and not over capitalise with Frank Wilden.It was great to catch up with my good friend Frank Wilden and discuss leasing in the hospitality industry.On this podcast we discuss:-Why the people get into bad leasing deals-How much to spend on a lease as a percentage-Whether high street or shopping centres are better for branding-Why some venues look profitable but go out of business-How to do your due diligence on your next siteI hope you really enjoy this

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28:39

Episode 21 - How to make social media work for your...

Principle of Hospitality ·

2019/02/11

Episode 21 - How to make social media work for your food venue with Paul Zervos from Project EatsIt was great to have Paul on this episode because he really understands both the marketing and hospitality industry. He grew up with his mother owning a cafe and realising how great the hospitality industry is. Now he owns the up-and-coming graphic design and digital hospitality-focused agency Project Eats.In this episode we cover:-Does print media still play a role in marketing today-What the biggest

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35:10

Episode 20 - How to build a food app that also helps...

Principle of Hospitality ·

2019/02/04

Episode 20 - Jane Kou from ‘Bring Me Home’ AppJane Kou is a young entrepreneur who wanted to do something to change the amount of food that is thrown out of food venues across the country. 1 in 5 meals gets binned just because it's unsold. Bring Me Home's app lets you buy and pick up discounted surplus food from cafes and restaurants, which would otherwise be binned.Since mid 2018 the Bring Me Home app has rescued over 1000 meals that would have otherwise been thrown out. It is a win-win-win

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01:04:25

Episode 19 - Shaun's story of building his career in...

Principle of Hospitality ·

2019/01/28

Episode 19 - How Shaun built his career in hospitality.I definitely flipped the script on this one and got someone I truly respect and trust, Jason Titus, to interview me on my career in the hospitality industry. The wins and losses and how my experiences have shaped what is important to me.

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54:37

Episode 18 - How to build an amazing looking venue...

Principle of Hospitality ·

2019/01/22

Episode 18: How to build an amazing looking venue whilst controlling your costs.Dan Cox and Christian Bright from DCB Developments.This is an exciting podcast as Dan and Christian give a great description of their shopfitting business operates to such a great standard, how their business partnership of 11 years has added to their friendship of over 30 years, and their tips for saving money during the fitout process.The questions we go through are:-How did they become shopfitters and build the

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47:23

Episode 17 - Sustainability in the Hospitality Industry

Principle of Hospitality ·

2018/12/12

Episode 17-Sustainability is growing in momentum in the hospitality industry. Sustainability is critical to the success of talented people and to the supply chain which delivers the amazing product.In the latest episode of the Open Pantry Podcast powered by Kounta, we chatted to three ladies leading very different initiatives, with one common goal - a more sustainable future for hospitality.Kaitlin from @_reground explored the possibilities of recycling waste that we didn’t previously know could be

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31:36

Episode 16 - 100 Burgers Groups Founder on how to...

Principle of Hospitality ·

2018/11/21

Episode 16 - 100 Burgers GroupDaragh Kan, founder of 100 burgers group, and Jackie Doran, their pubs & bars marketing manager took us to the roots of the 100 burgers empire.The 100 Burgers journey started with a venue that couldn’t prepare food, to a burger truck that didn’t fit in the door, to now, 17 sites, and a handful of viral Australian brands. Here are a few of the secrets to their success we chatted about:How to be a trendsetter when connecting with your audience.The impact social media

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01:13:14

Episode 15 - How will the emerging tech shape the...

Principle of Hospitality ·

2018/10/11

Continuing in our second season of the Open Pantry Podcast, I have partnered with Kounta to bring the industry's top authority's together to chat and give honest opinions on hot topics set to move the industry forward.In this episode, episode 15, we talk about the landscape of emerging technologies are shaping the customer experience. Will we know our customers even more? Will it make the customer experience even better?To answer these questions, we assembled a panel of experts with work experience

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01:19:56

Episode 14 - The future of tipping in the hospitality...

Principle of Hospitality ·

2018/10/09

In our second season, we've partnered with Kounta to bring the industry's top authority's together to chat, shred, and jam on hot topics set to move the industry forward.In this episode, we set our sites on the future of tipping. Are the conditions ripe for tipping in Australian to become the new norm? Or will we stay the current course.To answer these questions, we assembled a panel of experts with work experience both in North America and Australia to shed light on what tipping trends we might

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41:22

Episode 13 - Frank Wilden on 5-star food and wine...

Principle of Hospitality ·

2018/10/07

Episode 13 - This is another great episode, this time with the hospitality gentleman and legend Frank Wilden.Frank is a 'serial restauranteur'. He has owned highly acclaimed restaurants in both Melbourne and Sydney and also works with some great food and entertainment brands. He now goes by the title of 'Retail Food Strategist', which in simple terms means that he advises brands on thinking differently about their concepts by always bringing it back to the best customer interaction possible.Please

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39:09

Episode 12 - Bianka Velevska from brand.ing

Principle of Hospitality ·

2018/10/05

Episode 12 - This is another great episode with the branding and marketing champion that is Bianka Velevska.She has worked in the hospitality industry all of her career, and for the last few years has branched out as a freelance marketing director.We talk about how she has become a success, the connection between branding and successful venue openings, and some of the best tactics to make sure your venue stands out in a crowded marketplace, including paying for social media.Please make sure you

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46:55

Episode 10 - James Marchetti and how supply is changing

Principle of Hospitality ·

2018/10/01

Episode 10 - James MarchettiToday's conversation is with James Marchetti who is a director of Australia's consolidated supply chain/ordering app Onezoo.com.au.We talk about the benefits in consolidating the ordering process, some of the benefits in using technology to help your food venue, and where the industry is going in supply chain logistics over the next 5-10 years.

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46:46

Episode 9 - Tony Marciante on how he built a NJ...

Principle of Hospitality ·

2018/09/30

Episode 9 - Tony Marciante (Chef Tony)This is a great episode where I have the pleasure of interviewing 'Chef Tony' , Tony Marciante who has a seafood restaurant in Maryland, USA.We talk about his career in the industry which has spanned nearly 30 years, the importance of social media and email marketing, how he was able to survive the downturn in the industry in 07/08, and the importance of personal brand and where that is taking him to next. Please follow him on Twitter and Instagram @cheftony

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28:21

Episode 8 - Will Deagan and how design is evolving in...

Principle of Hospitality ·

2018/08/31

Episode 8 - Will Deagan What a great episode this is talking to Will Deagan from the brand Kounta. Will and I have known each other for a few years and I've always been amazed with his deep insights for someone still young in the hospitality field. We talk about sustainability in the restaurant field and how that will change menus, the importance of a good fitout for new venues and how automation will change the hospitality service model. I hope you enjoy this episode today.

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19:55

Episode 7 - Liam Crawley and how he built 5-star...

Principle of Hospitality ·

2018/06/30

Episode 7 - Liam CrawleyIt was great to catch up with this superstar in the catering and restaurant game Liam Crawley. Liam is from Sydney and runs the very successful DWL Hospitality. We talking about the state of the play with catering to smaller and larger clients, the power of using social media in hospitality, recruitment and team culture, and also about his new secret pop-up venture. I hope you enjoy this episode.

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30:55

Episode 6 - Erin Louise House and her growth in the US

Principle of Hospitality ·

2018/05/31

Episode 6 - Erin Louise HouseWhat a great talk I have today with Erin-Louise House. She is an Aussie who has made waves in Dubai, Singapore and now NYC. We talk about her involvement in a new brand called Market Lane NYC as they are just about to open. We also delve into the service standards in the hospitality industry, organic foods, and how convience is playing a big role in customers buying decisions in the food space. She is my first overseas interview and it was a delight to have her on the

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