The Bottom Line - Simplot Foodservice
LATEST EPISODE
Episode 6 - How Millennials are changing pub dining
They are the generation that is driving the change of many things. We speak with Gary Johnson, National Executive Chef for ALH Group to take a look at how millennials are driving a change in dining habits in the pub sector.
Other Episodes
Episode 1 - Clubs
Clubs are doubling down on health and safety requirements and making big changes to their business models and menus. Some have treated the lockdown as an opportunity to rethink and rebrand and are looking ahead with confidence.
Episode 2 - Healthcare
Simplot Foodservice Specialist Aged Care Nutritionist Roxanne Tan speaks with four healthcare industry professionals to understand how foodservice workers in healthcare coped with the challenges of COVID-19 and how that sector is well armed for a long campaign against the virus.
Episode 3 - Pubs
Pubs have put their own protocols in place to help them pivot more easily in the event of future trading restrictions. David White talks to Chris Bonello of Zagame in Melbourne and Andrew Baturo of Dap & Co in Brisbane, both of whom are staying positive despite the uncertainty. Stephen Hunt of Hunt Hospitality and Brett Deans from Commercial Kitchen Management also offer valuable advice for the pub market.
Episode 4 - Tomorrow’s Chef
To glean an understanding of how the future of foodservice is shaping up and what the key concerns for young up and coming chefs may be, we spoke to four of the industry’s leading lights; Australian Culinary Federation President Karen Doyle, Global Hospitality Group Managing Director Peter Wright, consultant chef and culinary leadership expert Glenn Flood, and Australia’s Youth Chef Ambassador to the World Association of Chefs’ Societies and Australian Culinary Olympic Youth Team Captain Billy Fox.
