Restaurant life is emotional! Heidi Modra recently sold Pinotta after 14 years of looking after community, and thinking about her business day and night. She’s now an employee at Ophelia, adjusting to cafe rhythms and steering the ship as they open for nights. The transition was necessary but there’s rawness and grief along with reflection and relief.

https://www.opheliawestgarth.com.au

Chapters

00:00 Transitioning from Owner to Employee

02:50 The Emotional Journey of Closing a Restaurant

05:41 Reflections on Management Styles

08:56 The Challenges of Running a Small Business

11:51 Finding Relief in Employment

14:40 Grief and Growth After Closure

17:51 The Different Rhythms of Cafe and Restaurant Work

20:52 Creating a Nighttime Dining Experience

23:51 The Evolution of Hospitality Careers

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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.