In this episode of 'Talking Pork' the General Manager of Marketing at Australian Pork Limited, Peter Haydon, to give us our last market update for the year. 

Pete will be giving us a market update every couple of months to keep the industry informed and aware. 

For more information and to get in contacts visit www.inspiredbyaustralianpork.com.au 

In this episode of 'Talking Pork and all things foodservice' we welcomed back Grant Jones, the founder of Chef's Garage Hospitality Consultancy, who helps food and beverage venues with creating everything from menu engineering to press releases and website content.

As the year comes to an end, Sydney's dining scene turns up the heat, welcoming a list of highly- anticipated new eating precincts. Grant shares with us the new eateries that he has worked alongside to create a memorable dining experience.  

For more information on Chef's Garage or to get in contact with Grant visit https://www.chefsgarage.com.au/ 

In this episode of 'Talking pork and all things Foodservice' we welcomed John McFadden who shared with us his impressive culinary journey. John's career is a testament that hard work and focus does pay off.

From fine dining, hotels, QSRs, caterers and busy club spaces, to consulting to suppliers and industry, John's attention to detail is well known industry-wide.

For the past 15 years, McFadden has been at Group Executive Chef level overseeing multiple operations and teams nationwide. Currently, he is managing Business Development for Select Fresh Providores in Sydney. 

John has cultivated a strong passion for the hospitality industry throughout his career and brings many years of invaluable experience which he passes on to young chefs. 

Restaurant and Catering proactively campaigns and lobbies all levels of Government to ensure that the views of our members are heard in the public domain.  Restaurant & Catering (Australia) is the national association that leads and represents the interests of over 47,000 restaurants, cafes and caterers across Australia. In addition to actively pursuing national issues and projects of relevance to its members (such as workplace relations), R&CA is committed to ensuring that the industry is recognised as one of excellence, professionalism, profitability and sustainability within its broader social and economic contributions. This includes promoting and advocating the value of the restaurant experience to the public.

In this episode of 'Talking Pork' we welcome Restaurant and Catering's CEO, Wes Lambert, who commenced with R&CA in May 2019. Wes shares with us his exciting career journey and his expertise in the hospitality industry. 

To become a member of R&CA:

Phone: 1300 722 878 

Web: http://rca.asn.au/rca/sign-up-form/

Email: [email protected]

Peter Howard AM is one of Australia’s most recognised food and wine commentators with an international reputation as both a presenter and consultant on food, wine and tourism issues. 

Peter has a passionate interest in all things edible and is committed to promoting excellence in all aspects of Australia’s food and wine industries.

He has written many books, including Barbecued!, Delicious Living and Delicious Entertaining, and for over 15 years his national television segments, regular radio interviews and articles in magazines and newspapers have kept Australian audiences informed of the latest trends in food and wine. He has a passionate belief in rural Australia and the people that make it the best country in the world in which to live.

Find out more at www.peterhoward.com.au

In this episode of 'Talking Pork' we welcome back Howard Tinker of Restaurant Profits to share some tips and tricks on how to fatten up your restaurants bottom line.

Author Howard Tinker is a consultant and CEO and Founder of Restaurant Profits. Tinker founded the business after working in the human services field (social work/psychology). Howard has worked with thousands of restaurant and cafe owners on sales and marketing over the last decade. He has turned failing restaurants around and added millions of dollars in sales to many who thought that they could never achieve great sales.

In this episode of 'Talking Pork' our guest is Melissa Pepers of Bonbo talks about all things trends. Thinking is at the heart of effective strategy and Melissa’s methodology for turning insights into action allows her to leverage competitive opportunities that emerge in the ever-changing digital landscape.

Combining leading techniques from the disciplines of competitive strategy, behavioural science, design thinking and emerging global trends allow her to transform businesses into ones that powerfully resonate with consumers whilst still feasibly utilising existing business capabilities.

In this episode of 'Talking Pork' we welcome back the General Manager of Marketing at Australian Pork Limited, Peter Haydon, to give us a market update. 

Pete will be giving us a market update every couple of months to keep the industry informed and aware. 

For more information and to get in contacts visit www.inspiredbyaustralianpork.com.au 

In this episode 'Talking Pork' we welcome back Chef Adam Moore to talk about competitions and being a judge for these competitions. 

Chef Adam Moore gives some insightful tips and tricks on how to prepare for competitions, the benefits of entering one and what the judges expectations are. 

Selling at the Table is about the art and method of the "restaurant upsell". While you have probably heard of the "upsell" before, Selling at the Table was written specifically for the restaurant industry by someone who knows that industry. 

Author Howard Tinker is a consultant and CEO and Founder of Restaurant Profits. Tinker founded the business after working in the human services field (social work/psychology). Howard has worked with thousands of restaurant and cafe owners on sales and marketing over the last decade. He has turned failing restaurants around and added millions of dollars in sales to many who thought that they could never achieve great sales.