Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef John McFadden, Group Executive Chef of Al Aseel Group.

In this episode John shares his experience with starting a new position as the Group Executive Chef on the day the restaurant restrictions were imposed by the government and how he and his team had to react quickly and think strategically and pivot from a food offering business to almost a manufacturing type business model. Throughout the discussion John gives practical tips and talks personally on what has worked for him and his team and how owners can continually be proactive during this time.

Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

For the most up to date information impacting the industry visit Restaurant & Catering Industry Association's Coronavirus Hub http://rca.asn.au/rca/

Inspired by Australian Pork:

To get in contact email [email protected] 

Visit https://inspiredbyaustralianpork.com.au/ 

Venessa Branes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice is joined by guest Chef Paul Rifkin who brings over 40 years of kitchen experience and 30 years as an Executive Chef at establishments such as Campbelltown Catholic Club, Manor House Balmain and Barnaby’s Restaurants to name a few.

In this episode the discussion focuses on how the club industry has been heavily affected by covid-19, what the current club industry scene looks like and how they have reacted, Paul also gives some tips on how the club industry can react to the rapidly changing landscape and how these changes can respond to the current global crisis.  

Currently, Paul is a consultant chef assisting venues with fine tuning their kitchen operations, mentoring Executive chefs and guiding new operations through design to opening.

Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

To get in contact with Chef Paul Rifkin visit https://www.chefpaulrifkin.com.au/

To get in contact email [email protected]

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Tony Sabia, Owner of Puntino Trattoria and President of Italian Chefs Association in Australia.

In this episode the discussion focuses on how he pivoted his restaurant of 25 years and took it right back to what it was in the 1940’s, a grocery store. Tony received 2 messages from friends which were the catalyst in this timely pivot and he shares with us the journey, the support he has received and the learnings he has to date.

Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Talking Pork and All Things Foodservice are releasing “News Bites” to keep those in the foodservice industry up to date with what is happening in the industry during this global crisis. Inspired by Australian Pork has created a platform dedicated to the foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Our host Venessa Barnes speaks with Wes Lambert, Chief Executive Officer Restaurant & Catering Industry Association, to discuss their successful negotiation and partnerships with delivery companies which is exclusive to their members. In these unprecedented times Wes speaks of encouraging his members to think differently and innovate, and reiterates that it is the job of R&C to help restaurants be more profitable in the environment that they are in.

Restaurant & Catering Industry Association is one of the “sources of truth” for the industry and they have provided a hub on their site called the Caronavirus Hub which outlines everything you need to know up the minute.

Visit http://rca.asn.au/rca/ for more information

To get in contact email [email protected]

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Dr Richard Robinson from The University of Queensland.

In this episode the discussion focuses on the effect that Covid-19 will have on mental health and wellbeing, specifically within the hospitality industry. They also give practical suggestions for ways in which you can seek support and provide support to those in need.  

As a chef, Richard managed foodservice operations in the private club, heritage facility and hotel sectors, before joining The University of Queensland in 2005. He completed his PhD in 2011, investigating the reasons chefs quit, leading to his current research on the mediatisation of cookery and chefs’ mental health & wellbeing. He teaches hospitality and tourism management and professional development and his expertise and scholarship in teaching & learning is recognised by awards and advisory and program reviewer appointments in Australia and internationally. He holds a UQ Research Development Fellowship, to investigate hospitality employment opportunities for disadvantaged persons.

Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

To get in contact with Inspired by Australian Pork:

Email [email protected] 

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Grant Jones, the founder of Chef’s Garage Hospitality Consultancy.

In this episode the discussion focuses on rebuilding a business post Covid-19 and how the challenge is to resist the pressure to return to business as usual. They also give practical suggestions for ways in which you can prepare for business to return to the new normal.

Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

For more information visit Restaurant and Catering Association's Coronavirus Hub for up to date news http://rca.asn.au/rca/

To get in contact with Grant:

Visit https://www.chefsgarage.com.au/ 

To get in contact with Inspired by Australian Pork:

Email [email protected] 

Venessa Barnes, Australian Pork, and host of Talking Pork and All Things Foodservice is joined by guest, Laura McLachlan, founder of Executive Republic, to share her experience in helping small, medium and multinational foodservice businesses in their strategic planning and implementation.

In recent years, her experience with businesses of all shapes and sizes has seen her understand just what it is that business owners and their leaders need when it comes to strategic planning & implementation. Laura and her team have developed a strategic and simple programme that helps to create high performing businesses, through guiding teams on becoming disciplined, consistent and focusing on activity that achieves outcomes.

To get in contact with Laura:

Email [email protected]

Tel 1300 7555517

Contact Inspired by Australian Pork:

Email [email protected] 

Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. We hope that just for an hour you can take comfort and inspiration for Laura’s journey. We hope you enjoy this as much as we have enjoyed sharing it with you.

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Paul MacDonald, Product Development Manager for a large QSR Business, Entrepreneur and small business man.

In this episode the discussion focuses on agility and how when the rug is pulled from under you, you have to side step and think completely differently. Paul believes that many businesses are currently making it up as they go and suggests that at the heart of this they need to keep asking themselves, is this the right thing to do? Throughout the years his career has been extremely innovative and he has reinvented himself time and time again. This insight provides the basis of a dynamic discussion.

Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

To get in contact with Paul:

Email [email protected] 

Website http://www.paulymac.com 

To get in contact with Inspired by Australian Pork:

Email [email protected] 

Website https://inspiredbyaustralianpork.com.au/ 

Venessa Barnes, Australian Pork, and host of Talking Pork and All Things Foodservice is joined by guest Ken Burgin, Strategic Partner & Events Manager of Silver Chef. In this episode the discussion focuses on suggestions on how to survive the current global crisis as a restaurant and café owner.  Ken gives practical tips on what restaurant and cafes owners could be doing now, how to handle difficult conversations with staff during this time, and advice on how owners could be communicating with their customers right now.

Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

For the most up to date information impacting the industry visit Restaurant & Catering Industry Association's Coronavirus Hub http://rca.asn.au/rca/

To get in contact with Ken:

Email http://www.kenburgin.com.au/

Facebook https://www.facebook.com/kenburginhospitality/  

Inspired by Australian Pork:

To get in contact email [email protected] 

Visit https://inspiredbyaustralianpork.com.au/ 

We're living through uncertain times for the industry we love and as business owners and community leaders, the way we respond right now matters hugely to our future.

Here at Australian Pork we firmly believe this is not a time for hoarding information, it's a time for coming together as a community to adapt, survive and put ourselves in a position to thrive.

So we've teamed up with industry leaders Foodie Coaches and the Restaurant & Catering Industry Association to keep hospitality owners informed and prepared.

Starting on Wednesday 1st April 2020 (11am-12pm AEST (VIC/NSW)) , each episode will feature:

• The most recent government announcements and their effect on the industry,
• Weekly expert and industry professional interviews and opinions,
• Weekly marketing & business operations strategy and,
• Direction as to where to prioritise your attention as a hospitality business owner right now

REGISTRATION LINK: https://learn.foodiecoaches.com/webinar-registration