The Bottom Line from Simplot Foodservice

Gary Johnson, National Executive Chef for ALH Group speaks about the changing face of pub dining being driven by Millennials.

Simplot Foodservice | The Bottom Line | Ep6: How millennials are changing pub dining

Have you ever wondered what it is like to work and live in the Antarctic?  We talk to Noel Tennant, who has made three trips to Antarctica as a chef with the Australian Antarctic Division (AAD), a Federal Government body which undertakes scientific research in the region.

Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 1

In the second part of episode 5 Frontier Chef we hear from Malcolm Burbidge of Compass Group and his experiences working on oil rigs, shipyards and remote sites.

Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 2

Centralised Kitchens: We speak to National Executive Chef for ALH, Gary Johnson about the many benefits including time saving, portion control, food safety, 100% yield, as well as quality & consistency across multiple outlets.

Simplot Foodservice | The Bottom Line | EP:7 - Centralised Kitchens

PART 3: Annette Fear's Offshore Odyssey
In this episode, we speak to Annette Fear, who has made the huge transition from cheffing in the balmy, cosmopolitan lifestyle of Noosa on Queensland's Sunshine Coast, to the icy depths of Casey Station on Antartica.  We catch her just as they are preparing to face a "big blow".

Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 3

Producing high-end food for large numbers, Delaware North Executive Chef, Markus Werner relies on his staff.  With skill shortages a massive issue the industry, Markus speaks about the issues and how he retains the skill in his kitchens.

Simplot Foodservice | The Bottom Line | EP:8 - Education & Training

Michelle Di Pietro is a strong example of an Aussie foodservice success story – she’s capitalised upon her Italian heritage to carve out her own special niche in the market. 

In the outer Melbourne suburb of Epping Michelle has established what is believed to be Australia’s only dedicated arrosticini bar, Abruzzo Lab.

SPC InTouch with Chef Peter Wright | Episode 1 | Michelle Di Pietro

Setting up a kitchen in a foodservice business is an expensive and complicated process. We speak with John Walther Thomas from Sangster designs about what to think about, the pitfalls and background knowledge behind deciding what works best for your foodservice business.

Simplot Foodservice | The Bottom Line | EP:9 - The Future of Kitchens

SPC InTouch host, Peter Wright has recently been announced Pacific Rim Continental Director for World Chefs. We caught up with him to find out what he plans to bring to the new role.

SPC InTouch with Chef Peter Wright | SPECIAL EPISODE | Peter Wright

In the second part of our series we talk to two young women who both have extensive experience in the competitive arena - Amber Heaton from the Star Gold Coast and Sarah Jones from the National Wine Centre, Adelaide.

Simplot Foodservice | The Bottom Line | Ep:10 - Young Chefs Today Part 2

Simplot Foodservice | The Bottom Line | EP:11 - Women in Hospitality

EP 2: How to ensure you are using social media to its maximum potential. This episode is packed full of information and ideas from 5 very interesting experts on the topic.

In this episode:
Fabian Folghera - Banksia Tree Cafe & Restaurant, Port Adelaide
Melissa Goffin - Red Gum BBQ, Mornington Peninsula
Adam Franklin - Bluewire Media, Brisbane
Alison Battisby - Avocado Social, UK
Damian Dellala - Momo Bar, Sydney

Inside Foodservice | EP:2 - Social Media in Foodservice

In this episode we speak with Belinda Clarke, Chief Operating Officer of the Restaurant & Catering Association.

Simplot Foodservice | The Bottom Line | EP:12 - Belinda Clarke

Adaptability has been the key to survival during Covid, and in this post-Covid environment more changes are having to be made to ensure ongoing profitability. To find out more about planning the post-Covid menu we spoke to Gary Johnson, National Executive Chef for ALH Group.

Simplot Foodservice | The Bottom Line | Ep14: Planning the post-covid menu

In this episode we speak to 3 industry professionals about the big hangover from covid; the on-going labour shortage crisis.

Simplot Foodservice | The Bottom Line | Ep15: Labour Shortage Crisis

One way of tackling the current staffing shortages in the hospitality sector is to encourage older people to come out of retirement and back into the workforce, if only for a few shifts per week.

Simplot Foodservice | The Bottom Line | Ep17: Boomerangs

Now that lockdowns are thankfully just a bad memory, we caught up with three chefs working in the venue catering space to find out what changes Covid has wrought and how customer expectations are being met in the current operational environment of staff and skills shortages.

Simplot Foodservice | The Bottom Line | Ep18: Challenges of Venue Catering Post-Covid

Australia's Culinary Olympics teams: taking on the world
Senior Squad Captain Andrew Ballard, Youth Squad Captain Amber Heaton and Team Manager Pat O'Brien gives us an insight into the challenges our competitors are set to face head-on.

Simplot Foodservice | The Bottom Line | Ep19: Aussie chefs going for Gold

Scott Hallsworth is a chef, restaurateur and author well known in London and Australia where he’s launched some ground-breaking establishments. He owns The Freak Scene  restaurant in partnership with Australian comedian, radio and TV presenter, Adam Hills, in Parsons Green.
== Episode proudly sponsored by: Bega Foodservice ==

The Culinary Passport - EP1: Scott Hallsworth

Brayden Davies is an Australian in his mid 20’s who’s currently sous chef at The Angel at Hetton, a one star Michelin restaurant which is widely regarded at the UK’s original gastropub. Situated in Skipton, the gateway to the Yorkshire Dales, the ancient inn has origins which date back to the 15th century. 
== Episode proudly sponsored by Bega Foodservice ==

The Culinary Passport - EP2: Brayden Davies

Originally from Brisbane, David Stevens shares his culinary journey which has taken him to many interesting places. He attributes his success to working with good people and being involved in the day-to-day.  David, is currently the Group Executive Chef of the Wolseley Hospitality Group in the UK.

== Proudly brought to you by Primo Foodservice ==

The Culinary Passport - EP3: David Stevens

In 2023 Galipo Foods celebrated 40 years in business.From humble beginnings in a garage on the outskirts of Adelaide, founder and owner - Sebastian Galipo - has built one of the Australian foodservice industry’s biggest distributors, making him the ideal candidate to be the first guest on the new Foodradio podcast ‘The Network’

The Network: EP:1 - Sebastian Galipo

Well known Australian Chef, Roy Ner (Nour, ARIA & Za Za Ta) shares his culinary journey which has led him to one of the premier areas of London's West End with his latest venture, Jeru in the heart of Mayfair.

== Episode proudly sponsored by Bega Foodservice ==

The Culinary Passport - EP4: Roy Ner

From humble beginnings New West Foods is now one of the leading food supply and food distribution companies in Western Australia. Managing director, Damon Venoutsis, speaks to Foodradio about the past, the present and the future

The Network: EP:2 - Damon Venoutsos

Alan Tompkins is an Australian ambassador for The Burnt Chef Project – a non-profit social enterprise established in 2019 to help eradicate the stigma associated with mental illness in the hospitality profession and make it healthier and more sustainable. We spoke to Alan to find out more about the project and the role he plays in it.

The Burnt Chef Project

To learn more about how sustainability and waste reduction strategies are being implemented in hospital kitchens and how they tie in with the overall commitment to building greater sustainability into the healthcare system, we spoke to Renae McBrien, Clinical Lead for Environmental Sustainability at Children’s Health Queensland.

Sustainability in the Healthcare Sector - Renae McBrien

When it comes to securing cost efficiencies, chef Gary Johnson uses the analogy of flying an aircraft – if you increase the altitude, you have to cut back on the fuel; there are lots of dials and gauges and any adjustment influences other aspects of flight.

How to secure cost efficiencies in your foodservice operation

Even if you've never been to Singapore, you will no doubt recognise the 5-star Marina Bay Sands. With its 3 hotel towers topped with a 200m high observation deck and infinity pool, it has transformed the city's skyline and lives up to its claim: 'A world like no other'.  Matthew Helm is the resort's Executive Director of Culinary.

== Episode proudly sponsored by Kikkoman & Priestley's Gourmet Delights ==

The Culinary Passport - S2: EP1 - Matthew Helm

Episode 8: Talk'n Chef Adam Moore catches up with the "Punk Princess of Pastry", Anna Polyviou about her rise to success and TV stardom featuring on Masterchef and Family Food Fight, and the story behind the cameras in the real life world of cheffing.

Talk'n Chef: Anna Polyviou

Now that we’ve closed the door on one of the industry’s most turbulent years of recent times, it seems an appropriate moment to take stock and consider how the industry is set to evolve and what it will be like for the chefs of tomorrow.

Simplot Foodservice | The Bottom Line | Ep4: Tomorrow's Chef

Welcome to FoodRadio - Your easy way to keep up to date with the food service industry with chef interviews, business inspiration, food trends, industry news, product spotlights… hosted via our interactive e-magazine: www.foodservicerep.com.au

FoodRadio

Pinned to spotlight

Popular tracks