Keeping it Cool: Talking Fridges and Food Safety with Trinity Bond of EnviroChill While food safety might not be glamorous, it’s one of the most important aspects of the hospitality industry. Food is the literal bread and butter for cafes and restaurants, after all. Yet many cafe and restaurant owners don’t look into how they can maximise food safety and minimise food waste. We spoke with Trinity Bond, the director of EnviroChill, about this often-overlooked but critical topic for the hospitality industry. EnviroChill is a company known for its temperature-monitoring products for cold rooms ..read more

These days, it’s essential for even brick-and-mortar businesses to have an online presence. As social media is where a lot of people spend time online, it also helps to have a social media presence. But cafe and restaurant owners are chronically time-poor and busy enough trying to keep their business running smoothly day in and day out. How can we possibly find time for this? Well, Kylie and Philip from Launch Online Solutions (Now Pink Lime Digital) are here to help. They’re the heads of a video and online marketing agency that helps businesses, mostly start-ups, beef up their online presenc ..read more

We here at Hospitality Talk have spoken with a lot of movers and shakers within the industry. Now we’ve finally sat down and recorded one of our many fruitful conversations, this time discussing Josh’s new book and some of the most important points that have resonated with Peter and fellow leaders in the hospitality industry. Josh’s book, The Hospitality Survival Guide: How to Survive and Thrive in the Hospitality Industry, delves into topics that originally inspired the podcast in the first place. Running a café comes with certain sets of challenges that may not be discussed enough within th ..read more

Andre Selga and Nadia Moreira have been in the coffee business for a decade now. After establishing connections with friends and farmers in Brazil, they brought their business to Australia in 2017 to break into the specialty coffee market. They call themselves “coffee hunters,” always in search of the best bean to make that perfect cup of coffee. They have built their business on connections and mutual education with the farmers they work with. So far, the results have proven to be successful. We sat down with the couple to find out more about their coffee sourcing process and how they suppor ..read more

These days, lots of experts recommend that restaurants and cafes install point-of-sale (POS) systems. As technology has advanced, more and more cafes and restaurants are using POS systems to manage transactions, payroll, and inventory. With all the different functions that a POS system can serve, it’s become a must-have for a majority of the hospitality industry. Tyrone Ho, from Redcat POS, has been in the business for quite some time, so he knows exactly what cafes and restaurants might want out of their point of sale. We talked with Tyrone about how a POS system can best serve the hospitali ..read more

Talking Tea with Danny Andrade   In Australia, coffee is king, with cafes on almost every corner. Interest in tea, however, is growing. Danny Andrade, originally hailing from Brazil – itself a big coffee country – came to tea knowing hardly anything about it. Yet his transition to tea was so smooth, he recently won the World Tea Brewers championship. We spoke with Danny about his experience, how he got into the competitive tea-brewing world, and how tea compares to coffee. The World Tea Brewers Championship Training for the competition was not easy, Danny says. The worl ..read more

James Henderson on How to Build a Better Hospitality Experience James Henderson has added a lot of titles to his name: podcast host, hospitality innovator, consultant, speaker, and even accidental festival owner. He’s pretty much done it all in the hospitality industry, having worked in bars, restaurants, and hotels. On his podcast, Hospopreneurs, James has interviewed several big names in the industry, including Janine Allis and Phil DiBella. We talked to James about his full-circle experiences in the hospitality industry, from his time as a blender cleaner at Boost Juice to intervie ..read more

Keep It Simple: Justine Schofield on What She Looks for in a Good Restaurant When starting a café or restaurant business, being able to stand out and attract customers is the most important thing you want to achieve. After all, if customers don’t come, you’ll have to close your business. But it’s not easy when customers have so many cafes and restaurants to choose from on a single city block alone. You don’t necessarily have to attract a whole bunch of customers at once, however. As long as your product and service are good, your first few customers will tell the people they know how good it ..read more

  Business Essentials: What You Need to Know About Insuring Your Café or Restaurant They say that only two things are certain in life: death and taxes.  When it comes to doing business, we can add another item to the list: insurance. These days, it’s a necessary chore, but many business owners don’t find the topic very interesting or pleasant to talk about. Contrary to popular belief, some insurance companies out there honestly do want to make things easier for their clients. One such company is WFI Insurance, and we spoke with regional manager Carley Byrnes, who focuses primarily on hospital ..read more

All About the People: Jordan Toft on The Keys to a Successful Kitchen Jordan Toft has been in the cooking business for a long time:  20 years, in fact. He got his start at the tender age of 15 working in the Sydney Opera House kitchen, and has been working as a chef ever since. He’s also lived on three continents, working in restaurants located in France, Italy, and the United States. Over the years and across his travels he’s learned several key things that have helped him bolster his career, and he spoke with Slammed Hospitality Talk to share some of these nuggets of wisdom. When managing a ..read more