Ep 203 - Stripping back to the bare essentials of what makes a great hospitality brand and experience with the CEO of Industry Beans, Trevor Simmons

Established by brothers Trevor and Steven Simmons in 2010, Industry Beans is a transparent operation of sourcing, roasting and brewing specialty coffee.

In 2013 they opened Industry Beans Fitzroy which was an open-plan coffee roastery and cafe and somewhere I visited on a regular basis to get an amazing cup of coffee.

9 years later and they now have 7 venues across Melbourne, Sydney and Brisbane as well as a strong wholesale and e-commerce network, so I feel fortunate to talk with the CEO of the business Trevor Simmons in this week's podcast.

In this podcast we discuss:

-How Trevor started in the hospitality and coffee industry.

-Where the idea for the first venue came about.

-Working in a family business out the gate.

-If being in different states means that it assists the brand overall.

-How IB has developed the E-Com and retail verticals of the business.

-The power of the coffee subscription model and how that was built.

-How the ‘Fitzroy Iced’ product was developed as their iced coffee brand for retail.

-The exciting moves for the brand in the next 12 months.

Please find our guest information here:

Website: https://industrybeans.com/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry.

Ep 202 - We revisit the amazing work that Good-Edi has been doing post their launch in 2021

In this special episode, we revisit the brand Good-Edi with founders Aniyo and Catherine to discuss their success since we first talked with them in March 2021.

In this podcast we discuss:

-How the brand has gone since the last time we spoke in March 2021, including setting up the pilot plant and starting to sell products to the Australian market.

-Expanding the product range to events for corporates and also developing a dessert cup

-How the investment in the business went from the pre-launch forecast.

-The role of automation in the business and how that helped in the implementation of Good-Edi.

-How to pick the right people to listen to as you scale your business.

-If the product has changed much based on customer feedback in the beginning.

-The next stage for the business and the investment plans.

Please find our guest information here:

Website: https://good-edi.com/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry.

Ep 201 - Trusting your skills and taking big opportunities as they come with Mei Lin from Day Bird LA and Top Chef



This week’s guest is something that a lot of people both inside and outside of the industry will know. 

She has worked with acclaimed chefs such as Wolfgang Puck and Michael Symon, and following her win on Top Chef Season 12, she was also a personal chef for Oprah Winfrey.   This week’s POH host Kay-Lene Tan was also lucky enough to work with her when she visited Melbourne in 2019 on a pop-up with Victor Liong at Lee Ho Fook. This week’s guest is Mei Lin from Day Bird LA and Top Chef USA.

In this podcast we discuss:

-How Mei Lin’s journey started.

-What inspires her food.

-What made her want to join Top Chef.

-From being on Top Chef and now, Iron Chef America as well, what she has learnt from being in so many cooking competitions.

-Why she decided to concentrate on  fried chicken for Day Bird LA

-Her hobbies aside from cooking.

-The advice to anyone who wants to join the hospitality industry.

Please find our guest information here:

Website: http://www.meihlin.com/

Instagram: https://www.instagram.com/meilin21/

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry.

Ep 200 - From starting the best catering experience to one of the best hospitality groups in Victoria with Legacy Hospitality Group CEO Ben Avramides

With the intention of providing end-to-end catering this week’s guest Ben Avramides co-founded the Tommy Collins Group in 2007. From working at Ottolenghi in London to founding key pillars of Melbourne’s cafe culture, The Little Ox and Hawk & Hunter, Ben has been instrumental in building great venues in Victoria.  Legacy Hospitality Group currently incorporates The Tommy Collins Group, Bon Vivant Group, The Hamptons Bakery, House of Lulu White, Rumour Has it, The Cricketers, The Firehouse, The Villager, High Road Cantina as well as Miss Ladybird Cakes.  Ben has brought his passion for sustainably sourced fresh produce to the industry and continues to look for the next innovative approach to food experiences - striving to bridge the gap between restaurant quality and catering.  So I feel very fortunate to sit down with Ben the managing director of Legacy Hospitality Group in this week’s podcast. 

In this podcast we discuss:

-How Ben started out in the hospitality industry and what made him passionate when he started.

-His sliding doors moment whilst working in London.

-Growing the first Tommy Collins catering business.

-Opening the first venue in Little Ox in Brighton and second in Hawk & Hunter and the lessons learned.

-With the group of venues being quite diverse and as the CEO, how Ben splits his time between the needs of the business.

-How they are continuing to scale the brand and look for efficiencies at the same time, especially with the staffing crisis currently.

-What the group is excited about moving forward.

Please find our guest information here:

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

Email: [email protected]

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry.

Ep 199 - Lotus Barangaroo -Allowing customers to step out of their comfort zone and try something new  with Head Sommelier of Lotus Dining Karen Dollimore 

Today’s Guest Karen Dollimore has carved out an impressive career working in hospitality where she developed an unwavering passion for wine.  She has been the Head Sommelier at Lotus Barangaroo for the past 6 years and prior to Lotus, Karen honed her skills in wine and hospitality while working at some of Sydney’s most iconic restaurants such as Catalina Rose Bay and Otto Woolloomooloo.

Karen’s wine philosophy is to encourage people to try something new and different to enhance a guest's dining experience.  So I feel very fortunate to have Karen on the podcast this week.

-How Karen fell into the hospitality industry by helping a close friend with her restaurant opening.

-What moment changed Karen’s decision to come into the industry.

-What gave Karen her love of wine after crafting her skills at some of Sydney’s most popular venues.

-How to not make wine more accessible to a guest.

-The tips to build a great wine list for a venue and how often to refresh the list.

-The challenges with obtaining wine from overseas supply chains currently.

-How once being a venue manager as well as a head sommelier has allowed Karen to see holistically both sides of the business.

-What we can do better in the industry to support women in the industry.

-What are you looking forward to for the rest of 2022, and are you feeling positive about the industry moving forward.

Please find our guest information here:

Website: https://www.lotusdininggroup.com/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry.

Ep 198 - The importance of celebrating the joy that hospitality leaders deliver with

Rebecca Lines from Tequila Daisy 



Rebecca Lines is the co-owner of Barangaroo’s Tequila Daisy and boasts an impressive resume when it comes to hospitality and wine. Rebecca is also an award-winning Sommelier who has trained through The Wine and Spirit Education Trust (WSET). Rebecca and her husband Hamish Ingham were behind the award-winning Bar H in Surry Hills and then moved harbourside to Barangaroo to open and manage Banskii Vermouth Bar, which has since been reborn as a fun, fresh new Mexican concept Tequila Daisy.

So I feel fortunate to be able to talk with Rebecca on the podcast this week.

In this podcast we discuss:

-How Rebecca started out in the hospitality industry in NZ.

-Starting a new venue with a new baby at the same time.

-The balance of consultancy with the Four Seasons and having a venue as well.

-How Rebecca and Hamish her husband, came up with the idea of Tequila Daisy.

-What Rebecca found the toughest things about becoming a Sommelier and what advice she would give to others.

-How Rebecca developed the beverage program at the start of the venue.

-How the venue is handling the staffing crisis at the moment, and if they have discovered any new efficiencies.

-The joy of serving customers and how we should celebrate those in hospitality more.



Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Payo

Invite a mate and get $20 each when they use Payo - Mates Dates Link here

Mentioned in this episode:

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry.

Ep 197 - Replay- How sound and coffee balance together in this legendary Japanese cafe With Reiji Honour from Hibiki - Now called Haiku

Hibiki 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's 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.



Please find our guest information here:

Website: Website for Hibiki - Now Haiku

Instagram: Instagram for Hibiki - Now Haiku

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Split the bill, pay the bill - their way

Mr Yum - Split & Pay

Split the bill, pay the bill - their way

Fine Food Australia

Fine Food Australia is the leading trade event for the food industry.

Ep 196 - Sharing Italian heritage through a true love for pasta making with Piera and Federica from Piera Pasta Fresca

Piera Pasta Fresca is a pasta business supplying Fresh Pasta to restaurants and individuals all around Melbourne.  Their founder Piera aims to share her Bolognese roots with the Australian community, through her love for Pasta

Having arrived in Australia with her husband in 2010 on Valentines Day she realised that her love for making pasta was undeniable. She is now one of the most well-known pasta makers in Melbourne and her dream of starting her own pasta business finally came true last year.

Welcome to the program, Piera Pagnoni and Federica Tassini the sales and operations manager on this week's podcast.  

In this podcast we talk about how the business started in February 2020 and has only gone to another level, how to produce the best pasta using the simplest methods, Piera's thoughts on apprenticeships in hospitality, and how they have built a secret pasta club supplying some of Victoria's best venues.

Please find our guest information here:

Website:  https://pierapastafresca.com.au/

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Split the bill, pay the bill - their way

Mr Yum - Split & Pay

Split the bill, pay the bill - their way

Ep 195 - Creating a 6-venue group based on music, theatre and happiness in country victoria with Andy Pobjoy from Piano Bar



This week’s guest Andy Pobjoy is a singer, multi-instrumentalist, cruise ship entertainer, live streamer, father of two, and founder of Piano Bar.

Performing in church from age ten, weddings at age fourteen, and nightclubs from age sixteen, Andy has said “yes” to every gig imaginable, performing at conferences, events, resorts, and luxury cruise liners in six continents.

In 2015, against all “good advice”, Andy took the plunge into small business, opening the original fifty-seat Piano Bar in Geelong. The concept was an overnight hit, and since then, Piano Bar Group has grown exponentially, with six venues across regional Victoria and Melbourne, I feel very excited to have Andy on this week’s podcast.

In this podcast we discuss:

-How Andy got you excited about performing early on.

-Why Andy made you make the leap into being a venue owner.

-What Piano Bar did to survive COVID times and keep the revenue flowing.

-What changes have been made to the business since the first Piano Bar started, and how that has elevated the brand to another level and allowed them to scale to multiple venues.

-How he is feeling about the entertainment industry moving forward coming out of covid, and what exciting projects does the group have on the horizon.

Please find our guest information here:

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

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

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Split the bill, pay the bill - their way

Mr Yum - Split & Pay

Split the bill, pay the bill - their way

Ep 194 - From pop-up store to Australia-wide delivery doughnut empire with Phillip Kouch from Goldelucks

At only 28-years-old our next guest Phillip Kuoch, founder and CEO of Goldelucks, has built one of Australia’s most fun and successful bakery businesses, pioneering the future of the baked goods and gift industries. 

He is a keen and passionate entrepreneur, harbouring innovative and forward-thinking marketing strategies for business growth. Proud to be an Asian-Australian, Phillip hopes to inspire younger Asian kids

of immigrant/refugee backgrounds to know their worth and follow their intuitions in business.

The COVID-19 pandemic saw Goldelucks pivot from bricks and mortar to an online dessert delivery business. While maintaining its storefronts in Melbourne, Goldelucks has now expanded around Australia with next-day delivery available across the country. 

So I know we are going to learn so much from our guest this week, Phillip Kuoch.

In this podcast we discuss:

-How the business started out and what was the initial driver for it was.

-How he leveraged social media to grow the business.

-How he handled the demand that was coming from social media.

-The success from their first donut festival against his mum’s advice.

-The story of the $20 gold donut.

-How Phillip comes up with new ideas for the range.

-The importance of customer reviews in shaping the identity of the brand.

-The advice Phillip would you give to people who are running family businesses

-How he has been able to scale the delivery side of the business nationally and not just locally.

-Exciting projects that he is working on in 2022.

Please find our guest information here:

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

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

TikTok: https://www.tiktok.com/@goldelucks

Please find us here at POH:

Website: https://principleofhospitality.com/

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

Thanks to our supporter for this season - Mr Yum

https://www.mryum.com/split-and-pay

Mentioned in this episode:

Mr Yum - Split & Pay

Split the bill, pay the bill - their way

Mr Yum - Split & Pay

Split the bill, pay the bill - their way