In this episode, we sit down with Benjamin Vaughan, CEO and Co-Founder of Mile End Bagels, to unpack the story behind one of Melbourne’s most beloved bagel institutions.

Ben shares his journey from launching a crepe stall at Melbourne Uni with a $5,000 credit card to building a cult-followed brand known for its Montreal-style bagels, strong culture, and unwavering commitment to quality.

We dive into the realities of running and scaling a hospitality business, understanding your numbers, building a dedicated team, crafting a standout product, and navigating growth with intention. Ben also shares insights into Mile End’s menu development, customer experience philosophy, and his plans to expand into Sydney and Brisbane.

A warm, honest conversation about creativity, resilience, and what it truly takes to build a brand that lasts.



Guest info:

mile-end.com.au / @mile_end_bagels

Connect with POH:

principleofhospitality.com / @principle_of_hospitality

For Brand Strategy, Design & Creative Support:

principledesign.com.au / @principledesign

A big thank you to Pay.com.au for sponsoring this episode and for their continued support of Australia’s hospitality industry.

Pay.com.au, is a payment platform that rewards your business for doing what it already does every day: paying suppliers, rent, utilities and more. Learn more at Pay.com.au, today!

Mentioned in this episode:

Pay.com.au

In this episode, host Renee Buckingham chats with Jessi Singh, the creative force redefining Indian dining through his bold and ‘unauthentic’ approach to cuisine. From Melbourne to Miami, Jessi has built an empire of vibrant, personality-filled restaurants, including Babu Ji, Daughter in Law, and Bibi Ji, each celebrating flavour, colour, and culture in their own way.

They unpack his journey from India to the world stage, exploring the evolution of Indian food, the contrasts between Australian and American hospitality, and what it really takes to build a lasting legacy in this ever-changing industry.



Guest info:

@jesssi_singh

Connect with POH:

principleofhospitality.com / @principle_of_hospitality

For Brand Strategy, Design & Creative Support:

principledesign.com.au / @principledesign

A big thank you to Pay.com.au for sponsoring this episode and for their continued support of Australia’s hospitality industry.

Pay.com.au, is a payment platform that rewards your business for doing what it already does every day: paying suppliers, rent, utilities and more. Learn more at Pay.com.au, today!

Mentioned in this episode:

Pay.com.au

In this episode, POH Host, Renee Buckingham, engages in an insightful conversation with Tom Guirioli and Dan Leuzzi, co-owners of the infamous Freddy's - 'Your friendly neighbourhood pizzeria' located in Windsor and creators of Tommy's Booze - Italian Liqueurs & Tinnies Made In Melbourne.

Tom and Dan discuss their individual journeys into the hospitality industry, their meeting and the inception of Freddy's. They highlight the challenges and successes they've experienced, touching on the importance of building the right team and fostering a welcoming atmosphere.

They also explore the development of Tommy's, from a family recipe to a commercial product now featured in Coles' first-choice stores nationwide. The conversation delves into the impact of social media, the importance of maintaining authenticity, and their approach to mental health in the industry. Lastly, they reflect on their inspirations and the evolving landscape of hospitality.

Please find our guest information here:

Website: freddyspizza.com.au& tommysbooze.com.au

Instagram: @_freddys & @tommys_booze

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In part 2 of this episode of the Principle of Hospitality podcast, host Leon Kennedy continues his insightful conversation with Johnny Di Francesco, founder of the internationally renowned 400 Gradi.

Johnny dives deeper into how he's built effective systems for kitchen and floor operations, trained staff to deliver consistently authentic hospitality, and balanced his personal passion with tangible business success. They discuss the critical role of investing time and capital effectively, the transformative power of digital solutions in restaurant management and why structured checklists are essential for maintaining quality and consistency.

This episode explores how Johnny successfully scales his operations without compromising quality, highlighting his belief in continuous improvement, clear processes and a strong mission-driven approach.

Tune in for invaluable insights from one of the industry's most respected leaders.

Key topics include:

• Systemising kitchen and floor operations for consistent quality
• Effective training for authenticity and exceptional service
• Balancing passion with sustainable business success
• Smart investment of time and capital
• Leveraging digital solutions and tools in restaurant management
• The importance of structured systems and checklists

A must-listen for hospitality professionals and entrepreneurs seeking practical advice on scaling with integrity.

Please find our guest information here:

Website:

https://400gradi.com.au/

Instagram:

https://www.instagram.com/johnny.di.francesco/

https://www.instagram.com/400gradi_au

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode (part 1) of the Principle of Hospitality podcast, host Leon Kennedy engages in a comprehensive discussion with Johnny Di Francesco, the founder of 400 Gradi, renowned for his world-class Neapolitan pizza.

Johnny shares his unique journey starting at the age of 12, driven by the need to support his family, through to becoming an influential figure in the hospitality industry. The conversation delves deep into the principles that drive Johnny, including innovation, independence, and responsibility.

Johnny discusses the technicalities of perfecting pizza dough, the importance of systematisation in business, plus future ambitions like slowing down to speed up further growth and enhancing the Gradi brand experience. Throughout, Johnny's insights highlight the critical balance of maintaining quality while scaling operations, emphasising the significance of a strong mission and continuous improvement.

Looking for Part 2? Tune in on Monday 21st April at 5:00 PM!

Please find our guest information here:

Website:

https://400gradi.com.au/

Instagram:

https://www.instagram.com/johnny.di.francesco/

https://www.instagram.com/400gradi_au

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of the Principle of Hospitality podcast, Renee Buckingham sits down with Matteo Tine, the executive chef of Orlo in Collingwood. Matteo shares stories from his rich culinary background, including his early experiences in his grandparents' gelato shop, lessons from his family members who are also chefs, and his journey from Melbourne to Byron Bay’s Pixie restaurant.

He emphasises the importance of storytelling in dish creation, using seasonal and local produce, and fostering a positive kitchen culture. Matteo discusses the evolution of his menu at Orlo, his nostalgic approach to cooking, and the invaluable lessons he learned along the way, including the significance of being open to mistakes and continually being energetic and passionate about his work.

Please find our guest information here:

Website: https://www.orlo.com.au/

Instagram: https://www.instagram.com/orlo.collingwood/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of the Principle of Hospitality podcast, Renee Buckingham sits down with James Audas, co-founder of Luna Wine Store, Bar Heather, Arc Wines, and Lo Fi Wines.

James shares his journey from starting in hospitality at a young age to becoming a successful wine importer and distributor. He discusses the challenges and triumphs of setting up wine-focused businesses in Byron Bay, his experiences working in high-end restaurants like Tetsuya's and NOMA, and the importance of building strong relationships within the industry.

The conversation also touches on the ethos of organic and natural wine farming and the significance of mentorship and education in hospitality. Tune in to learn about James's resilient approach and future plans for his ventures.

Please find our guest information here:

Website:

Lofi Wines: https://www.lofiwines.com/

Das juice: https://www.dasjuice.com.au/

Arc Wines: https://www.arcwines.com.au/

Luna wine shop: https://www.lunawinestore.com/

Bar Heather: https://www.barheather.com/

Instagram:

James: https://www.instagram.com/audasjames/

Lofi Wines: https://www.instagram.com/lofiwines/

Das juice: https://www.instagram.com/dasjuice/

Arc Wines: https://www.instagram.com/arcwines/

Luna wine shop: https://www.instagram.com/luna.winestore/

Bar Heather: https://www.instagram.com/heather.bar/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of the Principle of Hospitality podcast, host Renee Buckingham sits down with Adam McAsey, co-founder of Project Black, a cutting-edge hospitality brand in Bali. Known as the 'Snacklord,' Adam opens up about his deep-rooted hospitality background, from managing his father’s establishments in Melbourne to launching eight diverse and thriving venues in Bali. He shares insights into his collaboration with business partner Tai Buddha, the creative process behind developing unique spaces like Fuhouse, and the challenges of adapting to Bali’s dynamic market. This conversation explores how Project Black blends culture, innovation, and customer-centered strategies to redefine the hospitality landscape in Bali. Tune in for a behind-the-scenes look at the passion and vision driving Adam’s success.

Please find our guest information here:

Website: https://www.projectblack.co/

Instagram:

Adam McAsey: https://www.instagram.com/p/CJdt_ohlcYD/

Project Black: https://www.instagram.com/projectblackhospitality/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of the Principle of Hospitality podcast, Leon kennedy interviews legendary chef Michael Lambie, delving into his illustrious career from his early days in North London's Camden Town to his defining roles in Melbourne's top eateries. Lambie shares captivating stories from working in renowned kitchens like Claridge's, Waterside Inn, and under iconic chefs such as Marco Pierre White. He discusses pivotal moments that shaped his approach to hospitality, like his transformative experiences at Circa and creating the groundbreaking restaurant, Lucy Liu. Now on the cusp of opening a new venture, 'JUNI,’ Lambie explores his refined vision, blending culinary excellence with a vibrant bar-focused atmosphere. This episode is a treasure trove of insights for those passionate about the dynamic world of hospitality.

Please find our guest information here:

Website:

https://www.junimelbourne.com.au/

Instagram:

https://www.instagram.com/michael.lambie/

https://www.instagram.com/junimelbourne/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/

In this episode of Principle of Hospitality, Renee Buckingham chats with Guillaume Zika, Executive Chef at Burleigh Pavilion, about his remarkable 20-year culinary journey. Trained in France, Guillaume honed his craft in some of the world’s most renowned Michelin-starred kitchens across Paris, London, and New York, including Le Bernardin and Per Se.

He shares candid insights into the high-pressure world of Michelin dining, the challenges of building a career in Paris, and the rewarding experiences that brought him to Australia’s Cottage Point Inn and eventually Burleigh Pavilion.

Guillaume also introduces Chef Notepad, a practical tool he developed to help chefs streamline recipe and cost management. Through his story, Guillaume highlights the values of passion, consistency, and staying true to one’s purpose in the ever-demanding hospitality industry.

Please find our guest information here:

Website:

https://chefnotepad.com.au/

https://burleighpavilion.com/

Instagram:

https://www.instagram.com/guillaume_zika/

https://www.instagram.com/chef_notepad/

Please find us here at POH:

Website: https://principleofhospitality.com/

Instagram: https://www.instagram.com/principle_of_hospitality/