Name: Simplot Foodservice | The Bottom Line | Ep4: Tomorrow's Chef by FoodRadio
Duration: 31 min 14 s
Description: 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.

Despite Australia’s Food Safety Standards requiring foodservice businesses to implement training, conduct food safety supervision and show evidence of safe practices, our foodborne illness rates remain high – with foodservice and food retail overrepresented in outbreak data. We speak to two industry experts about the state of play.

EP10: The importance of Food Safety Culture

Introducing our new series: Industry Spotlight, where we explore the backgrounds of leading Australian Foodservice professionals. In this episode, we speak with Terry Seremetis, who was instrumental in shaping Australia's world-leading coffee culture by introducing the "barista" to the Australian coffee scene. Find out more in our fascinating chat with an executive who has held top positions with some of the worlds biggest food companies and learn about the Greek island where he has built a 5 star resort. www.foodservicerep.com.au/foodradio

INDUSTRY SPOTLIGHT: Terry Seremetis

Justin Jennings stands as a remarkable culinary force—transitioning from an award-winning Australian chef to an internationally recognised restaurateur bringing a taste of modern Australia to the heart of Lisbon.

The Culinary Passport S3EP3 - Justin Jennings

Nicole Bean, co-owner of Pizaro’s Pizza in Houston, joins the show to talk about her journey from corporate retail to pizza-making leadership (2:18). Bean discusses what it’s like to compete in international pizza competitions, how and why she introduced Detroit-style pizza to Houston in 2016 and what operators should know about running a gluten-free program. She also shares the evolution of her role at Pizaro’s and her goals for the future of the brand—and why they include deliberate growth. 

Episode 36: Nicole Bean of Pizaro's Pizza

Tony Gemignani, founder of Tony’s Pizza Napoletana and Slice House, joins the show to share how he navigated the leap from independent operator to national franchisor (2:37). He discusses the challenges of maintaining consistency across locations, building infrastructure and maintaining quality while scaling fast. Gemignani also reflects on lessons from failure, the power of relationships with suppliers and why patience—and the right partners—are essential to sustainable growth. Brian Hernandez later joins the show to give an update on the U.S. Pizza Team and its numerous upcoming competitions. 

Pizza Power Forum: www.pizzapowerforum.com

California Pizza Challenge: www.uspizzateam.com/cpc25

Episode 37: Tony Gemignani of Tony's Pizza Napoletana and Slice House

Erica D’Arcangelo, author of A Story About Pizza, joins the show to share how reconnecting with her family's Pennsylvania pizzeria reignited her passion for marketing (3:11). She tells the story of her grandfather’s journey from Italian immigrant and coal miner to founder of D'Arc's Pizza in Windber, PA, and how her father carried on the family’s proud pizza tradition. Erica shares how posting simple pizza-cutting videos led to millions of views, quadrupled business and inspired a children’s book, a podcast and a growing pizza media platform. She also discusses the marketing tools every pizzeria should use, why storytelling builds loyalty and her dream of going full-time in the pizza world. Later, Brian Hernandez joins the show to talk about Old Forge-style pizza and Pennsylvania’s deep bench of niche regional styles (40:56). 

A Story About Pizza website: https://www.astoryaboutpizza.com/
Pizza Story Podcast: https://www.youtube.com/@AStoryAboutPizza

Episode 38: Erica D'Arcangelo of A Story About Pizza

How do you fancy working on a super yacht owned by a billionaire? That’s the life Australian chef  Barry D’Arcy enjoyed for over 20 years, a life which took him around the world to many exotic spots.

The Culinary Passport S3EP4 - Barry D'Arcy

The hospitality industry is facing ongoing challenges in attracting apprentices, with many professionals calling for a re-think of traditional training models. We speak with two industry professionals who highlight the need for modernised programs that reflect today’s workplace realities, from shorter shifts and work-life balance to fairer pay structures.

EP11: How can we attract more apprentices to the industry?

What does it take to run a pizzeria in one of the most competitive food cities in the world—and keep it thriving for more than two decades? In this episode, East Village Pizza co-owner Frank Kabatas discusses the realities of operating a popular shop in New York City, from middle-of-the-night equipment breakdowns to the unspoken rule that your doors must (almost) always be open (3:23). Frank shares the story behind his viral menu creations (including a gold-flaked pie), how he built a social media following of 1.7 million and the moment a “One Bite” review changed his business forever. Along the way, he offers hard-earned advice for pizzeria operators, including why he believes owners should run their own social media and why continuous improvement—not claiming to be “the best”—is the secret to longevity.

Story about Kabatas’s background: https://www.pmq.com/how-a-turkish-immigrant-turned-a-neighborhood-shop-into-an-nyc-powerhouse/

Pizza Power Forum: www.pizzapowerforum.com

Episode 39: Frank Kabatas of East Village Pizza

Joe Ledwidge, owner and operator of Ranger Joe’s Pizza in Kalispell, Montana, talks about a childhood at his parents pizzeria in Florida and his second act as a shop owner himself (2:33). Ledwidge shares the story behind the potent brand that is Ranger Joe’s and how it led to a beloved—and growing—local brand with franchising potential. He also talks about opening the brand’s second shop in Columbia Falls, MT. 

Ranger Joe’s Instagram: https://www.instagram.com/rangerjoespizza/

Episode 40: Joe Ledwidge of Ranger Joe's Pizza

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

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

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