Insights from recent episode analysis
Audience Interest
Podcast Focus
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Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Total monthly reach
Estimated from 1 chart position in 1 market.
By chart position
- 🇳🇿NZ · Food#126500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
250 to 1.5K🎙 ~2x weekly·300 episodes·Last published 1mo ago - Monthly Reach
Unique listeners across all episodes (30 days)
500 to 3K🇳🇿100% - Active Followers
Loyal subscribers who consistently listen
150 to 900
Market Insights
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Reach across major podcast platforms, updated hourly
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
Ep 302 - From Hospitality to Household with Chelsea Ford: Bao Hoang on Building Roll’d from Melbourne to Millions
May 14, 2026
Unknown duration
Ep 301 - From Hospitality to Household with Chelsea Ford: Ben Circosta on Turning Nonna’s Tradition into Bippi
Apr 23, 2026
Unknown duration
Ep 300 - From Hospitality to Household with Chelsea Ford: How Elizabeth Hewson Took Saturday Night Pasta from Kitchen to Shelf
Apr 2, 2026
Unknown duration
Ep 299 - From Hospitality to Household with Chelsea Ford: Lachlan Ward of ST. ALi on Scaling Coffee into Retail
Mar 12, 2026
Unknown duration
Ep 298 — Darren Purchese on Bake Off AU, StudioKitchen and Building a Life in Food
Feb 9, 2026
Unknown duration
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 5/14/26 |  Ep 302 - From Hospitality to Household with Chelsea Ford: Bao Hoang on Building Roll’d from Melbourne to Millions | From a single Melbourne CBD store to 15 million rice paper rolls a year, this is the story of Roll’d.In the final episode of this incredible series, Chelsea Ford sits down with Bao Hoang, CEO of Roll’d, to unpack how a simple idea inspired by family recipes became one of Australia’s most recognisable quick-service food brands.Founded in 2012 with co-founders Ray and Tim, Roll’d set out to bring fresh, Vietnamese-inspired food into Australian shopping centres: fast, affordable, and built for modern lifestyles. On opening day, 30 people queued outside. They sold out in 45 minutes.What followed was rapid growth, national expansion, and the challenge of scaling a product that’s still made fresh in-store every single day.Bao shares the realities behind building Roll’d; from labour, training and SOPs, to maintaining consistency at scale (yes, including internal Rolling World Championships).The conversation also dives into Roll’d’s move into grocery during COVID, bringing Vietnamese pantry staples into homes through Coles, leveraging brand recognition while navigating entirely different margins, buyer expectations, and retail strategy.A conversation about instinct, data, scaling operations, and what it takes to evolve a hospitality brand beyond the counter.Guest info:rolld.com.au / @rolld_vietnameseHost info:foodpreneursfestival.com / @foodpreneursfestivalchelseaford.com / @chelsea.ford.coConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesign | — | ||||||
| 4/23/26 |  Ep 301 - From Hospitality to Household with Chelsea Ford: Ben Circosta on Turning Nonna’s Tradition into Bippi | From a backyard tradition to one of Australia’s fastest-growing pantry brands, this is the story of Bippi.In this episode, Chelsea Ford sits down with Ben Circosta, founder of Bippi Foods, to unpack how a brand built on family, flavour and fire scaled from a home kitchen into a nationally recognised name.Launched at the start of COVID, Bippi was inspired by Ben’s Nonna Amelia and the Calabrian rituals of growing, preserving and sharing food. What began as a way to recreate that experience has evolved into a 16+ SKU range, now stocked across the country.Ben shares how he identified a gap in the market through in-store research, validated the product through blind taste tests, and scaled production while keeping everything in-house, from de-stemming chillies by hand to hot-filling jars, to protect quality at every step.We get into the realities of building a food brand today, sourcing locally and internationally, expanding a team across production, sales and marketing, and navigating retail from shelf placement to sell-through.At its core, this is a conversation about consistency, customer trust, and building a brand people genuinely advocate for.Guest info:bippifoods.com / @bippi.foodsHost info:foodpreneursfestival.com / @foodpreneursfestivalchelseaford.com / @chelsea.ford.coConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesign | — | ||||||
| 4/2/26 |  Ep 300 - From Hospitality to Household with Chelsea Ford: How Elizabeth Hewson Took Saturday Night Pasta from Kitchen to Shelf | In this episode, Chelsea Ford sits down with Elizabeth Hewson, Australian food writer, cookbook author, and founder of Saturday Night Pasta, to unpack how a personal ritual turned into a nationally stocked product brand.What began as a simple act of self-care, cooking pasta at the end of a long week, has evolved into a business now sitting in 400+ stores across Australia. Elizabeth shares how her “patchwork” career across restaurants, media and brand building has shaped a business grounded in comfort, quality and honesty.We explore the realities of scaling from kitchen to shelf, from launching with limited-edition drops to building out a seven-SKU range, and partnering with distributors like Cartel & Co to rapidly expand from 50 to 200 stockists in just six months.The conversation dives into what actually drives sell-through in retail, why brand and packaging matter, how margins and data access work with distributors, and the operational shift required to grow beyond a founder-led business. Elizabeth also reflects on the role of mentors, manufacturers and collaborators, including Archie Rose, and her commitment to Australian-made ingredients, transparency and taste.A grounded look at what it takes to build a food brand that people come back to, again and again.Guest info:saturdaynightpasta.com.au / @saturdaynightpasta@elizabethhewsonHost info:foodpreneursfestival.com / @foodpreneursfestivalchelseaford.com / @chelsea.ford.coConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesign | — | ||||||
| 3/12/26 |  Ep 299 - From Hospitality to Household with Chelsea Ford: Lachlan Ward of ST. ALi on Scaling Coffee into Retail | Kicking off our first ep From Hospitality to Household, Host Chelsea Ford sits down with Lachlan Ward, CEO and partner of Melbourne specialty coffee roaster ST. ALi, reflecting on the brand’s 20-year journey and its role as an early pioneer in Australia’s specialty coffee movement.From its beginnings in South Melbourne to becoming one of the country’s most recognisable coffee brands, Lachlan shares how ST. ALi built a reputation for quality, innovation and accessibility. The conversation explores how the business selects café partners based on shared values, and why expanding into major grocery retail was a natural step, driven by demand for high-quality coffee at home and the opportunity to reach customers beyond café walls.Chelsea and Lachlan unpack the realities of entering retail, from understanding sales velocity and shopper data to navigating concerns around cannibalising café partners. Lachlan explains how ST. ALi maintained its premium positioning, resisted discount-driven growth, and instead focused on bringing new coffee drinkers into the category.They also discuss shifting consumer preferences toward more balanced, milk-friendly flavour profiles, the growing demand for decaf, and the rise of cold coffee and concentrates. Along the way, Lachlan shares insights into gifting-led product innovation, inspiration drawn from coffee culture across Asia, and what’s next for the brand, including expansion into Singapore.Thoughtful, honest, and commercially grounded, this episode offers valuable insights for founders, operators, and anyone interested in the evolving intersection of hospitality, retail, and consumer packaged goods.Guest info:stali.com.au / @st_ali Host info:foodpreneursfestival.com / @foodpreneursfestivalchelseaford.com / @chelsea.ford.coConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesign | — | ||||||
| 2/9/26 |  Ep 298 — Darren Purchese on Bake Off AU, StudioKitchen and Building a Life in Food | In this episode, Renee Buckingham sits down with renowned pastry chef, author, and Great Australian Bake Off judge, Darren Purchese.From a food-obsessed childhood in the UK to elite kitchens in London, Darren reflects on the unexpected journey that brought him to Australia and shaped an extraordinary career. Known for his work across The Great Australian Bake Off, MasterChef Australia, bestselling cookbooks, and now his creative platform StudioKitchen, Darren shares why pastry became his calling, and how precision, structure, and understanding why things work underpin everything he does.The conversation explores mentorship, specialisation versus versatility in modern hospitality, and how Darren has evolved beyond the restaurant to build a sustainable, creative life in food through teaching, storytelling, and digital influence. Thoughtful, generous, and grounded, this episode offers insight for chefs, creatives, and anyone building longevity in the hospitality industry.Guest info:@darrenpurchese studiokitchen.com.au / @lovestudiokitchenConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesignA 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 | — | ||||||
| 1/22/26 |  Ep 297 - From Longevity to Virality: Inside Dilu Kulathungam’s Hospo Journey | In this episode, host Renee sits down with Dilu Kulathungam, co-owner and creative behind Joy Cupcakes, Lulu & Me Cheesecakes and Chrystalla’s.Dilu reflects on her journey through hospitality, including the 15 years of success behind Joy Cupcakes and the rise of Lulu & Me Cheesecakes. Built around a pay-by-weight Basque cheesecake offering, the Collingwood space struck a chord quickly, gaining momentum online by doing something familiar in a quietly different way.The conversation also touches on Chrystalla’s, their newest restaurant, a concept shaped by comfort food and shared memory, and what it takes to build hospitality businesses that last.All three businesses are co-owned by twin pastry chefs Dilu and Jini, alongside Michael Diamandis, who supported the sisters from the outset in pursuing their passion for food. Guest info:lulu-me-cheesecakes / @luluandme_cheesekcakes@chrystallas_kitchenjoycupcakes / @joycupcakesConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesignA 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 | — | ||||||
| 12/2/25 |  Ep 296 – Building a Bagel Empire: Inside Benjamin Vaughan’s, Mile End Journey | 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_bagelsConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesignA 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 | — | ||||||
| 10/27/25 |  Ep 295 – Redefining Indian Cuisine: Inside Jessi Singh's Global Ventures | 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_singhConnect with POH:principleofhospitality.com / @principle_of_hospitalityFor Brand Strategy, Design & Creative Support:principledesign.com.au / @principledesignA 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 | — | ||||||
| 5/12/25 |  Ep 294 - Beyond Pizza & Booze: Building a Legacy with Dan Leuzzi & Tom Guirioli | 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.auInstagram: @_freddys & @tommys_boozePlease find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 4/23/25 |  Ep 294 - Legendary Pizza Craft & Business Philosophy with Johnny Di Francesco (part 2) | 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 qualityEffective training for authenticity and exceptional serviceBalancing passion with sustainable business successSmart investment of time and capitalLeveraging digital solutions and tools in restaurant managementThe importance of structured systems and checklistsA 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_auPlease find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
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| 4/7/25 |  Ep 293 - Legendary Pizza Craft & Business Philosophy with Johnny Di Francesco (part 1) | 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_auPlease find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 2/17/25 |  Ep 292 - Evolving Menus and Heritage Cooking: Matteo Tine's Story | 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/ | — | ||||||
| 2/3/25 |  Ep 291 - Uncorking Opportunities: James Audas's Pursuit of Wine Excellence | 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/ | — | ||||||
| 1/20/25 |  Ep 290 - Culinary Innovation in Bali: Adam McAsey’s Journey from Melbourne to Project Black | 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/ | — | ||||||
| 12/23/24 |  Ep 289 - Bridging Culinary Worlds: Michael Lambie's Impact from Michelin Stars to Modern Dining | 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/ | — | ||||||
| 12/9/24 |  Ep 288 - Michelin Stars and Beyond: Guillaume Zika's Path from Paris to Burleigh Pavilion | 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/ | — | ||||||
| 11/25/24 |  Ep 287 - From London to Melbourne: Chef Mark Hannell's Journey & The Magic of Connection | Leon Kennedy sits down with Mark Hannell, the chef and owner of Melbourne's latest hit, Reed House. In this episode, Mark reflects on his transformative journey in the hospitality industry, from his start in London to his defining roles at Three Blue Ducks and the challenging yet rewarding experience of opening and closing OMA. With candid discussions about mentorship, balancing personal life, and the highs and lows of being a business owner, this episode offers deep insights into the life and philosophy of a chef dedicated to his craft and community.Please find our guest information here:Website: https://www.reedhousemelbourne.com/Instagram: https://www.instagram.com/mark_hannell/https://www.instagram.com/reedhouse.melbourne/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 11/11/24 |  Ep 286 - Navigating Hospitality and Wine: Dan Sims on Experiences and Storytelling | Renee Buckingham interviews Dan Sims, a seasoned veteran in the hospitality industry. Sims, CEO and founder of Revel Global and chair of Wine Victoria, shares his journey from starting in suburban cafes to becoming a renowned sommelier. They discuss the essence of hospitality, the integral role of wine in dining experiences, and the evolving nature of the industry. Sims emphasises the importance of storytelling, care, and community in hospitality. The conversation also explores the significance of supporting local producers and the challenges currently faced by the hospitality sector. Please find our guest information here:Website: https://revel.global/Instagram: https://www.instagram.com/dan_sims/ Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 10/28/24 |  Ep 285 - Beyond Plant-Based Plates: The Resilience & Revolution of Chef, Shannon Martinez | Shannon Martinez may be an unlikely face of plant-based dining, but she’s unstoppable. With over 22 years in Melbourne kitchens, she's transforming the way the world sees plant-based food. As the owner of Smith + Daughters and Smith + Deli, two of Australia’s most influential plant-based businesses, Shannon’s impact is undeniable. Not to mention, she’s also the author of three best-selling cookbooks, with her fourth, Vegan Italian Food, now available for pre-order! Join host Renee as she delves into Shannon's fascinating career, her creative process as an author and chef and the highs and lows of being at the forefront of the vegan industry. Experience the passion and determination that fuels her mission to make amazing plant-based food accessible to all. Please find our guest information here:Website: https://www.smithanddaughters.com/Instagram: https://www.instagram.com/shannon_martinez/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 10/14/24 |  Ep 284 - Redefining Drinks: Aaron Trotman’s Path to Premium Non-Alcoholic Excellence with NON | In this episode, host Renee interviews Aaron Trotman, founder of NON, a non-alcoholic beverage brand from Sydney. They discuss Aaron's journey in creating high-quality non-alcoholic drinks inspired by food pairing experiences in London. Trotman shares insights on building a brand, the importance of collaboration for growth and the challenges faced in scaling internationally. He highlights NON's commitment to producing premium drinks and its increasing presence in global high-end restaurants, emphasising the importance of offering appealing non-alcoholic options in hospitality venues. Please find our guest information here:Website: https://www.non.world/Instagram: https://www.instagram.com/non.world/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 9/30/24 |  Ep 283 - Crafting Culinary Magic: Chin Chin's, Benjamin Cooper on the Soul of Hospitality | Benjamin Cooper - a culinary mastermind, respected chef, king of the Chin Chin kitchen AND cookbook author, joins Host, Renee on our latest POH episode!He uncovers how personal challenges and kitchen discoveries shaped his career, offering a deep dive into the emotional and sensory triggers that make food truly unforgettable. Touching on the importance of sharing knowledge, staying curious and the evolving influence of social media in today’s culinary world. Please find our guest information here:Website: https://www.chinchin.melbourne/Instagram: https://www.instagram.com/chinchinPlease find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 9/16/24 |  Ep 282 - From San Fransisco to Melbourne: Caitlin Koether's Art of Fermentation and Preservation | Chef Caitlin Koether is an expert in food preservation and fermentation with over a decade of global experience at renowned spots like Bar Tartine in San Fransisco and Relae in Copenhagen. Caitlin shares practical tips on preservation techniques, sustainability, flavour innovation, and personal insights into mentorship and creativity in the culinary world. Based in Melbourne, she continues to captivate through collaborations and pop-ups, focusing on the connection between preservation, science, and flavour, while prioritising hyperlocality and waste management. Tune in for a blend of culinary wisdom and creativity! Please find our guest information here:Website:Instagram:Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 9/2/24 |  Ep 281 - Innovation and Strategy in Hospitality: with Loren Daniels | Host Leon Kennedy engages with Melbourne's renowned Loren Daniels. Loren of Roller Door Projects, reveals practical techniques for marketing, PR strategy and customer retention in the hospitality industry. Discover the significance of PR strategies, internal readiness and storytelling to elevate hospitality and marketing efforts. This episode offers valuable insights to thrive in the competitive Melbourne and Australian food scene. Please find our guest information here:Website: https://www.rollerdoorprojects.com/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 8/19/24 |  Ep 280 – Creativity and resilience in Hospitality: with VEX Dining's, Florian Ribul | In this episode, we uncover tackling imposter syndrome and business pressures with Florian Ribul, chef and co-owner of Vex Dining. The conversation highlights the importance of community, authenticity, and dedication in the culinary world, all deeply influenced by Florian’s family traditions and hands-on experiences. We explore the significance of creating a localised dining experience, building a brand gradually, and standing out in a competitive market, all while balancing personal and professional life. This episode is packed with insights on maintaining passion, creativity and resilience all while fostering team independence within the hospitality industry. Please find our guest information here:Website: https://www.vexdining.com/Instagram: https://www.instagram.com/we_are_vex/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
| 8/4/24 |  Ep 279 - Maximising Your Business Payments: A Conversation with David Walsh of Pay.com.au | Ep 279 – Maximising Your Business Payments: A Conversation with David Walsh of pay.com.auDavid Walsh, Head of Digital, CX & Marketing at pay.com.au, shares his unique journey from a chemistry degree to digital marketing, showcasing his expertise in data-driven strategies and AI.In this episode, we explore the benefits of business rewards systems and pay.com.au's transformative impact on payments. Learn how David leverages AI for business insights, optimises customer acquisition, and maintains high standards in design and user experience.Discover the importance of flexible rewards programs and cutting-edge marketing strategies in driving business growth. Please find our guest information here:Website: https://pay.com.au/ LinkedIn: https://www.linkedin.com/in/davejameswalsh/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/ | — | ||||||
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