The Journey of Thomas Opie: It all started with Passionfruit Mojitos In this episode, Thomas Opie shares his journey from being an inexperienced bartender who lied on his resume to becoming a renowned bartender, photographer, and drink innovator.

Thomas talks about his initial struggles, the pivotal moments in his career, and the people who have inspired and supported him. He shares anecdotes about his experiences working at various prestigious bars, his travel adventures for bartending competitions, and the personal philosophies that influence his work.

Thomas also discusses the importance of mental health, physical fitness, and the evolving relationship with alcohol in his life and hospitality career. 00:00 Introduction and Background 00:40 Starting at The Waratah 02:09 Early Bartending Days 03:43 Passion for Bartending 04:56 Impact of COVID-19 07:35 Competitions and Travels 11:20 Fan Moments 14:26 Training and Mentorship 22:10 Mental Health in Hospitality 22:54 Exploring the Beauty of High Beach 23:16 Transforming Relationship with Alcohol 25:42 The Power of Ice Baths and Wim Hof 28:06 Balancing Work and Personal Life 31:37 Quick Fire Questions: Drinks and Venues 34:33 Trends in the Hospitality Industry 37:05 In the Weeds: Bartending Challenges 39:45 Hospo Horror Stories 42:36 Leaving a Legacy in Hospitality

The journey of a dedicated vegan chef. In this episode, Elijah shares his unique journey from studying criminology and psychology to diving headfirst into the culinary world. Focusing on plant-based and vegan cuisine, Elijah describes his experiences in fine dining, including working at renowned establishments and exploring the intricacies of hospitality through pop-up events.

The conversation delves into foraging techniques, consulting challenges, and the importance of building community and connections through food. Elijah also reveals his future plans to transition into restaurant management, merging his culinary passion with a deeper understanding of guest experiences. 00:00 Introduction and Welcome 00:32 Guest's Background and Journey into Cooking 01:49 Discovering Vegan Cooking 02:39 Pop-ups and Community Building 05:04 The Importance of Starting at the Bottom 06:25 Mentorship and Learning 21:58 Foraging and Its Cultural Significance 27:03 Roots Dining Concept 34:36 Consulting and Restaurant Innovation 38:21 Finding Happiness as a Chef 38:36 Learning and Mentorship in the Culinary World 39:27 Knowing When to Move On 42:04 Challenges in the Hospitality Industry 43:30 Collaborations and Community in the Culinary Scene 48:27 Quick Fire Questions 51:12 Hospitality Horror Stories 01:04:10 Future Career Aspirations 01:07:15 Reflections on Podcasting and Hospitality

Jeremy Blackmore: Co-founder & Creative Director at Mucho Hospitality Group in Sydney. In this insightful conversation, Jeremy Blackmore discusses the intricacies of transitioning from bartender to business owner in the hospitality industry.

Jeremy shares his 'weird theory' of bartending life, emphasizing the difficulty of planning long-term when one's perspective is limited to nine-hour shifts.

Highlighting the growth and evolution of Mucho Hospitality, formerly known as Mucho Aloha Hospitality, Jeremy outlines the challenges and successes along his 15-year journey.

Topics include the impact of Sydney's lockout laws, the importance of choosing the right real estate, and the company's gradual professionalization.

Jeremy delves into the creative process behind establishing unique bar concepts, balancing work and life, and fostering a thriving team culture. The discussion also touches on personal anecdotes, such as memorable trips to Mexico for mezcal and the surprising adjustment to new roles within the company.

This episode offers valuable insights into hospitality management, creativity, and the resilience required to succeed in the ever-evolving bar industry.

00:00 The Struggles of Bartending Life

01:18 Balancing Family and Work

02:57 Opening and Managing Bars

09:25 The Impact of Lockout Laws

15:16 Adventures in Mexico

24:06 Launching a Seltzer Company

27:32 Finding and Developing New Venues

36:27 Exploring Art and 80s Influence

37:16 Future Plans and Motivations

38:36 Distilling Unique Spirits

42:08 The Importance of Silliness in Bars

43:58 Building a Strong Team

55:37 Balancing Work and Creativity

58:22 Quick Fire Questions and Fun Stories

01:08:19 Future Aspirations and Reflections

Maybe Sammy's Venue Manager & Head of People & Culture In this episode, we dive into the fascinating journey of Sarah, the venue manager at Maybe Sammy in Australia.

Sarah shares her experiences and insights from working in hospitality, highlighting the importance of competing, even when the outcome is uncertain. She reflects on how participating in competitions can lead to unexpected opportunities.

Sarah talks about her move from Italy to Australia, the growth she experienced both professionally and personally, and her role in shaping the culture at Maybe Sammy. The conversation covers the impact of awards on business, the importance of positive workplace culture, dealing with stressful situations, and her holistic approach to team well-being.

Sarah also discusses the significance of leaving a lasting impact on the people she works with, whether they continue in hospitality or pursue different passions. 00:00 Introduction to Podcast Insights 00:55 Personal Experiences in Competitions 01:39 Career Journey and Relocation 05:35 Role and Responsibilities at Maybe Sammy 07:54 Team Dynamics and Culture 12:51 Health and Well-being in Hospitality 23:12 Awards and Recognition 24:56 Future Projects and Goals 31:25 The Reality of Work: Performance Over Family 31:33 Future Plans: Goals and Holidays 31:45 Holiday Retreat: Bali Plans 32:36 Pet Responsibilities: Dogs vs. Children 32:57 Quick Fire Questions: Drinks and Venues 34:39 Travel Tales: Favorite Destinations 37:14 Travel Challenges: The Reality of Frequent Travel 38:30 Industry Trends: Labs and Innovations 41:06 Global Connections: The Power of Networking 45:11 In the Weeds: Memorable Work Stories 53:41 Legacy in Hospitality: Making an Impact 57:57 Conclusion: Final Thoughts and Gratitude

This episode features Paris Butter's Restaurant Manager; Ben Carmine.

The conversation discusses our experiences and insights in the hospitality industry. We talk about Bens achievement during Negroni week, and the importance of team-building activities like post-shift outings and joint CrossFit sessions. Ben shares his career journey, starting from a part-time job at a winery to becoming a manager and traveling overseas for collaborations.

He highlight the significance of mentorship, building relationships with other venues, and the impact of social media and personal branding in the modern hospitality scene. Challenges such as early dining habits in New Zealand and strategies to encourage more people to eat out are also addressed.

Ben offers thoughtful advice on creating an inclusive, informal, and informed dining experience while emphasizing the importance of supporting colleagues and fostering a welcoming atmosphere in hospitality. 00:00 Morning Check-In and Bingo Night Recap 01:06 Journey into Hospitality 03:02 Early Career Experiences 07:09 Mentorship and Industry Insights 09:10 Building Relationships in Hospitality 11:44 Post-Shift Culture and Team Bonding 14:56 Opportunities and Growth in Hospitality 20:09 The Power of Social Media and Personal Branding 23:22 Dressing for Comfort in Hospitality 24:58 Employer-Employee Relationships in Hospitality 26:06 Challenges and Solutions in the Hospitality Industry 27:51 Encouraging Dining Out in New Zealand 36:55 Personal Career Aspirations 39:51 Quick Fire Questions and Fun Stories

Community and Hospitality: In-Depth with Jay Corcraighe In this episode, Jay dives into the meaning of community and its importance in the hospitality industry. Jay explains how the Instagram handle 'Barethren' reflects values and role in supporting the bartending community.

Jay talks about some really cool initiatives like affordable meals for hospitality workers and organizing events for young bartenders.

Jay shares insights on the differences between hospitality standards in New Zealand and Australia, the impact of COVID-19 on the industry, and the crucial role of branding. Jay also discusses his journey, including his experiences in Australia, and touches on both positive and negative aspects of employer-employee relationships in the hospitality sector.

The episode wraps up with Jay's future aspirations, focusing on building his personal brand and fostering community growth. 00:00 Introduction and Defining Community 01:15 The Origin of 'Barethren' 03:13 Facilitating Community in Auckland 07:00 Personal Journey and Overseas Experience 19:56 Challenges and Changes in the Industry 23:32 Addressing Alcohol Consumption and Responsibility 29:06 Thoughts on Cocktail Competitions 33:24 Imagery and Branding in Bars 34:42 Creating Unique Cocktails 36:01 Positive Employer Experiences 40:16 Negative Employer Experiences 44:05 Comparing Hospitality in New Zealand and Australia 49:48 Memorable Bar Experiences 53:32 Future Trends in Hospitality 01:00:36 Career Aspirations and Personal Branding

This episode dives deep into the experiences of working in a female-dominated bar, discussing the unique challenges and achievements. The conversation covers the physical demands of the job, the progression from different hospitality roles across various countries, and the importance of teamwork and loyalty in a high-pressure environment. It sheds light on the occasional struggle with customer behavior, the evolution of the industry, and the balance between maintaining professional decorum and staying true to oneself. The discussion also touches on cultural influences, creative cocktail making, and the importance of having fun while managing a bar. 00:00 Introduction and Setting the Scene 00:03 Challenges and Dynamics of an All-Female Team 02:46 Personal Stories and Career Journey 03:00 Experiences in Different Countries 04:29 Working in High-Pressure Environments 07:47 Managing and Leading a Team 11:43 Handling Difficult Customers 14:15 COVID-19 Impact and Adaptations 17:48 Balancing Work and Personal Life 24:20 Handling Injustice and Anger 25:23 Dealing with Difficult Customers 26:59 Empowering Young Staff 30:22 Long Shifts and Hard Work 36:15 Quickfire Questions and Fun Stories 45:16 Hospitality Horror Stories 47:09 Final Thoughts and Advice

Navigating Employer-Employee Dynamics in Hospitality In this interview I sit down with Josh Loman. He is one of our employees at Teresa Bar, and we explore the complexities of the employer-employee relationship in the hospitality industry. Josh shares his career journey, highlighting the challenges and learning experiences associated with switching jobs often and eventually finding stability. We delve into personal anecdotes about work experiences, emphasizing the benefits of mutual respect, the importance of feedback, and how hospitality can be akin to a sports team rather than a family. We also touch on serious matters like disciplinary actions, stressing the need for understanding and compromise from both employers and employees. The conversation is laced with humorous personal stories, offering a candid reflection on the realities of working in bars and maintaining a positive work environment. 00:00 Introduction and Setting the Scene 00:33 Josh's Career Journey 02:20 Working at Teresa Bar 06:13 Employer-Employee Dynamics 10:30 Handling Disciplinary Actions 16:17 Balancing Work and Personal Life 20:41 Employer Relations and Bullying 20:51 Worst Boss Experiences 23:18 First Bar Job Stories 25:41 Crazy Bar Owners and Scams 29:20 The Importance of Mutual Respect 33:09 Biggest Work Mistakes 35:39 Final Thoughts on Employer-Employee Relationships