Hospitality runs in the Symeonakis blood that’s for sure. We took time out to chat with our founder Chrissy’s brother Andy, a passionate foodie and Chef making waves in the culinary industry. Check out this interview and feature with him here.
Melburnians are excited nay thrilled by the news that cafes and restaurants are moving towards a COVID-normal opening schedule. It has been a long time between lattes and smashed avo toasts. But here’s the thing. Now is not the right time to pitch to venues. This is why.
Ben Wallace and Rachel Boon are the owners and operators of Oaks Kitchen & Garden. This gastronomic power couple were kind enough to join us in the latest episode of the Creative Little Soul podcast to discuss their love of South East Asian cuisine, their passion for a quality organic produce and their interest in promoting a farm-to-table philosophy
Food waste is a huge problem in Australia. According to Food Bank, 7.3 million tonnes of food is lost or wasted every year. While a large proportion of this food is still perfectly edible, around 5 million Australians are going hungry. Additionally, the country’s unemployment rate climbed to 7.4% in June meaning thousands more Australians face an uncertain future.
It’s no secret that the hospitality industry has been hit hard by 2020 and now more than ever does the conversation of profitability need to be had. Industry heavy weight Ivan Brewer, the man that makes and saves venues money was kind enough to have a chat with us, read more about it here.