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In this episode of Tales from the Pass Maggie Gray, host of the Food Truck podcast and co-founder of the Auckland Food Truck Collective, shares her inspiring journey from running a single food truck to building a thriving community of mobile culinary entrepreneurs. Maggie dives into what it takes to succeed in the food truck business, from crafting a simple yet impactful menu to leveraging social media and building a loyal customer base. Discover her top tips for navigating challenges, fostering sustainability, and creating unforgettable food experiences. Whether you're a budding food truck owner or a fan of Auckland's vibrant food scene, this episode is packed with valuable insights and inspiration. Don't miss it!
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In this episode, we discuss the importance of good working conditions in the hospitality industry and how they can improve the overall service and experience for customers. We also talk about the role of technology in hospitality and the balance between using it to enhance service without losing the personal touch. Additionally, we touch on the topic of staff training and the importance of creating buy-in and engaging employees in their own development.
This podcast episode features Alex George, the owner of Peaches Hot Chicken in Auckland, New Zealand. Alex shares his story of how he got started in the hospitality industry, how he came up with the idea for his popular Nashville hot chicken food truck, and the struggles and successes he faced along the way to opening his own restaurant. He also gives advice on how to take risks and not get stuck in "analysis paralysis" when starting a business. We also explore how Peach's Hot Chicken has maintained consistent business, by providing quality food at a good price.
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Saknas det avsnitt?
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In this debut episode of season 2 *Tales from the Pass*, hosts Marisa Bidois, Chief Executive of the Restaurant Association of New Zealand, and Gerrick Newman, Director of Millé, take listeners on a journey into the heart of hospitality. They share their personal stories of entering the industry, the lessons they've learned, and what makes hospitality a crucial part of our communities.
From the challenges of running a café to the fine art of creating memorable customer experiences, Marissa and Gerrick provide insightful discussions on what it takes to succeed in the world of restaurants and cafes. They touch on the importance of mentorship, maintaining motivated teams, and balancing all the elements that contribute to a successful hospitality business. Whether you're a seasoned operator or just starting out, this episode will leave you inspired.
Stay tuned for exciting upcoming episodes featuring special guests, like Alex George from Peaches Hot Chicken, as they delve into topics like sustainability, design, and solutions to the industry's biggest challenges. Subscribe now and join us on this exciting new adventure!
Show produced by Sirpa Gunn & Michael Todd with support for the Hospitality Training Trust
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In this enlightening episode of our podcast, we delve into the profound changes reshaping the hospitality landscape in the wake of COVID-19. "Navigating the New Normal: The Suburban Shift in Hospitality Post-COVID" brings together a panel of renowned industry experts to dissect the burgeoning trend of suburban hospitality. We explore why more and more travelers are opting for suburban experiences, steering away from the bustling city centers.
Our discussion illuminates the advantages of this shift, highlighting the allure of reduced congestion, cost-effectiveness, and the embrace of local culture and eco-friendly tourism. But it's not without its challenges. We also tackle the pressing issues facing suburban hospitality, such as infrastructure demands, the need for innovative transit solutions, and the delicate act of preserving local charm while accommodating an increasing number of visitors.
Join us as we offer insights for hospitality professionals on leveraging this trend to craft unforgettable experiences for guests. Whether you're an industry veteran or just passionate about travel and hospitality, "Navigating the New Normal" provides valuable perspectives on shaping the future of suburban hospitality in a post-pandemic era. Tune in to gain a deeper understanding and engage in the conversation about rethinking our approach to travel and accommodation beyond the city limits.
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As the world moves towards a greener future, the conversation surrounding sustainable eating habits continues to evolve. The hospitality industry has witnessed the rise of veganism, which has reshaped our understanding of plant-based diets. But as we delve deeper, new perspectives are emerging that challenge traditional notions of eco-conscious eating. Join us for a thought-provoking panel discussion that explores the end of veganism and the rise of sustainable eating practices, featuring innovative ingredients like jellyfish and seaweed. Hear from experts in food science, nutrition, and sustainability as they discuss the environmental, ethical, and health implications of these alternative food sources.
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Gerrick Newman from Millé is here to talk with us today about renovating your restaurant on a budget.
We chat about QR codes, self-ordering screens, and machine-readable menus make it easier for customers to order and checkout without interaction from restaurant staff. He speaks about how to design your Stuff to fit your brand, target market, and budget, and keep an eye on areas like furniture and joinery to avoid overspending. QR codes are great for customer service when executed well, but they can't replace service altogether. Designing with technology in mind can help make the experience more convenient for repeat customers and create a more efficient business.
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Your business's reputation is everything. It's what potential customers see when they first research your company, and it can make or break a sale. In today's digital world, your reputation is more important than ever.
So what do you do when a crisis hits? How do you protect your brand and maintain a positive reputation?
In this episode, we talk to reputation management expert Becky Erwood about how small businesses can be proactive and build a positive reputation. She also shares some tips on how to handle a crisis when it does occur.
Here are a few of the things we discuss:
Why reputation management is so important, especially for small businesses How to build a positive reputation online and offline What to do when a crisis hits How to handle negative feedbackWhether you're just starting out or you've been in business for years, this episode is a must-listen for anyone who wants to protect their reputation and grow their business.
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Just in time for Mental Health Awareness week, we present a discussion that took place in June at Hospo Hui 23. This is a long episode with a lot of insights into dealing with tough situations both in life and business - from mental health to insurance and business planning and a deeper back of house discussion once the panelists left the stage. Featuring Krishna Botica ( RA VP), Chip Klose (Consultant & Hui Keynote Speaker), Cameron Eade (Resilient Organisations), Loretta Bahr (Healthy Hospo), Racheal Hedges (Consultant) and Cindy Chaimowitz (Gilmours).
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Gen Alpha are coming, and they're are expecting more technology in their lives and a change in how the restaurant industry operates. - Food will increasingly be customized to meet the individual needs of consumers in the future, driven by technologies such as alternative proteins, plant-based products, cellular agriculture, genomics, and synthetic biology.: technologies are changing the way we communicate and interact with others, which is going to have a significant effect on the hospitality industry.
Recorded at Hoso Hui 23, Tony Hunter a food Futurist explains Gen Alpha, amd what we need to know about the incoming next generation. The Generation Alpha are very tech-savvy and are well-equipped to handle the changes that are coming their way in the hospitality industry. Walter Davis experiences the sushi singularity at a restaurant where his AI and the restaurant communicate with his quantum powered personal AI. Food is 3D printed to his nutritional needs and served with a flourish. A future where gen alpha consumers rely on technology to optimize their diets and make informed sustainable choices is coming, and the restaurant industry will be ready to capitalize. We have three technologies that are going to have a big impact on the restaurant industry in the future: genomics, nutrition genomics, and bio wearables. Genomics will allow us to understand our individual dietary needs, nutrition genomics will help us understand how different foods affect our blood glucose levels, and bio wearables will help us monitor our health and reaction to food. These technologies are going to be intertwined with AI in order to provide us with personalized advice on what's good for us. ultimately, this is going to result in a future where we're able to indulge in our food without having any negative consequences.
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This episode was rwecorded at Hospo Hui 2023.
Join us for an insightful panel discussion on FOODPRENEURIALISM: The Rise of the Food Entrepreneur, as we discuss the ever-evolving world of food entrepreneurship. The hospitality industry is witnessing a culinary renaissance, fueled by innovative foodpreneurs who are challenging traditional norms and reimagining the dining landscape. With creativity, passion, and technology at the forefront, these trailblazers are transforming the way we experience food.
Our expert panel explore the driving forces behind this movement, discussing the role of sustainability, social responsibility, and health consciousness in shaping modern food businesses. We also uncover the secrets to success for aspiring foodpreneurs, from funding and business strategy to harnessing the power of social media and brand storytelling.
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In this episode of the podcast, we are joined by Chand Sahrawat, co-owner of successful restaurants and wife of Sid Sahrawat, who shares her insights on running successful businesses in the hospitality industry. Chand and Sid have faced numerous challenges, including weather-related disruptions, the pandemic, and more. Overcoming these obstacles required trial and error, teamwork, and open communication with both staff and customers.
Chand emphasizes the importance of self-care, team communication, and fostering a strong team spirit. Being proactive on social media and keeping customers informed about specials and updates have also been crucial. Despite the difficulties, Chand's positive mindset and strong team have been key to their success.
When asked about the most important advice for business owners struggling with social media, Chand encourages them not to give up. The effort pays off in terms of business growth and building valuable customer relationships.
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Welcome to Tales from the Pass, your insider's pass to the vibrant world of Aotearoa’s hospitality scene. In this trailer, we introduce you to our exciting new series, a platform that celebrates the voices and talent in New Zealand's dynamic hospitality industry. Hear about the discussions to come, with renowned chefs, innovative restaurateurs, influential educators, and industry-shaping influencers. From the latest trends to personal insights, this series aims to inspire, educate, and foster a sense of community..
