Hospitality industry advocates are once again voicing frustration over Australia’s penalty rate system and its impact on small operators.

In this episode, Central Coast restaurateur Sean Grobbelaar shares the realities of running a small hospitality business under current wage structures — from public holiday closures and rising labour costs to staff shortages, mental health strain and lost opportunities for workers and customers alike. Joined by industry perspectives from Restaurant & Catering Australia national president John Hart OAM, the discussion explores why flexibility remains elusive, how technology is being used to survive, and what the long-term consequences could be if small hospitality businesses continue to be squeezed.

In recent years the rise of Artificial Intelligence has rapidly accelerated the pace of technological change – its impacts are being felt across multiple industries and foodservice is no exception. In this issue we look at two innovative uses of AI in foodservice – the Botinkit robot chef and the AerMeal meal measurement and monitoring solution, the applications of which are broader than you might at first think

From Melbourne to Rome, Alice Adams Carosi has built a culinary life blending food styling, teaching, and foraging — turning passion for local produce and sustainability into a creative journey across cultures.

How do you fancy working on a super yacht owned by a billionaire? That’s the life Australian chef Barry D’Arcy enjoyed for over 20 years, a life which took him around the world to many exotic spots.

The hospitality industry is facing ongoing challenges in attracting apprentices, with many professionals calling for a re-think of traditional training models. We speak with two industry professionals who highlight the need for modernised programs that reflect today’s workplace realities, from shorter shifts and work-life balance to fairer pay structures.

Introducing our new series: Industry Spotlight, where we explore the backgrounds of leading Australian Foodservice professionals. In this episode, we speak with Terry Seremetis, who was instrumental in shaping Australia's world-leading coffee culture by introducing the "barista" to the Australian coffee scene. Find out more in our fascinating chat with an executive who has held top positions with some of the worlds biggest food companies and learn about the Greek island where he has built a 5 star resort. www.foodservicerep.com.au/foodradio

Justin Jennings stands as a remarkable culinary force—transitioning from an award-winning Australian chef to an internationally recognised restaurateur bringing a taste of modern Australia to the heart of Lisbon.

Despite Australia’s Food Safety Standards requiring foodservice businesses to implement training, conduct food safety supervision and show evidence of safe practices, our foodborne illness rates remain high – with foodservice and food retail overrepresented in outbreak data. We speak to two industry experts about the state of play.

EPISODE 1: "Every Bite Counts"

We speak with David Martin, Hotel Services Manager and Executive Chef Manager for St Vincents Care NSW and VIC - and Harry Shen, Head Chef for St Vincents Care in Kew about their new approach to raising the standards of food in Aged Care offering a culinary standard that rivals fine dining.

== Episode sponsored by Bega Foodservice ==

As Victorian Hotel Service Manager and Executive Chef Manager for St Vincent’s Care, Chef David Martin is passionate about raising the standard of aged care cuisine. We speak to him about his journey from fine dining to aged care and his focus on delivering high quality food that also meets stringent nutritional standards.