Hayley Illing (Hayley in Hospitality) - a helping hand
What are the biggest pain points in hospitality right now? Perth-based consultant Hayley Illing (Hayley in Hospitality) lands on working holiday visas - they don’t work for employees or businesses. There are also issues with broader perceptions of hospitality, and the resilience of people within it. We also tackle Google reviews: what’s the best way to respond to a one-star downer?
https://www.hayleyinhospitality.com.au
Chapters
00:00 Introduction to Hospitality and Hayley Illing
03:06 Current Challenges in the Hospitality Industry
05:58 Visa Issues and Workforce Shortages
09:03 Resilience Coaching in Hospitality
11:59 Mental Health and Wellbeing in the Workplace
15:03 The Importance of People in Hospitality
17:46 Understanding Hospitality's Reputation
20:58 Cultural Experiences in Papua New Guinea
24:09 Systems and Processes in Hospitality Consulting
26:51 Common Mistakes in Hospitality Management
29:51 Handling Customer Feedback and Reviews
32:48 The Passion Behind Hospitality
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https://www.instagram.com/danivalent
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https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
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40:40
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40:40
Sarina Kamini (Author) - What We Call Masala
At first glance, this pod is a conversation with Sarina Kamini about her new book What We Call Masala, which explores theories and practices around regional Indian spices. But go deeper and it’s an invitation to connect with our bodies, minds, souls, heritage and one another.
There’s also some homework: get your turmeric and your salts!
Sarina Kamini
https://www.sarinakamini.com
I mention this podcast with Anjali Ganapathy:
https://deepintheweeds.com.au/podcast/anjali-ganapathy-pig-out-kodava-meal-experiences/
Chapters
00:00 Introduction to Dirty Linen Podcast
05:06 Understanding Masala and Its Cultural Significance
11:08 The Role of Tradition in Cooking
16:31 The Shape of Flavor and Sensory Experience
22:47 Articulating the Complexity of Masala
28:39 Entry Points to Cooking with Masala
36:10 The Transformative Power of Cooking
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Follow Dirty Linen on Instagram
https://www.instagram.com/dirtylinenpodcast
Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
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43:27
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43:27
Kurt Lovell (Project Salubrious) - a successful project
There are so many ways to be inclusive when it comes to dining. Kurt Lovell runs Project Salubrious, a three-year-old cafe north of Brisbane. Following his own health issues, he eliminated dairy, gluten and grains from his own diet, and has reflected that style of cuisine at the cafe. What’s the response been? How does he deal with sceptics? And how hard is it to run an independent business which is more expensive than those around him?
https://www.projectsalubrious.com.au
Chapters
00:00 Introduction to Project Salubrious
03:02 The Journey of Project Salubrious
05:50 Emphasizing Local Produce
08:47 Personal Journey with Food and Paleo Diet
11:52 Creativity in Limitations
14:17 Running an Independent Hospitality Business
14:46 Reflections on Fine Dining Experience
14:57 Understanding the Value of Unique Cafes
15:45 Conclusion and Future Aspirations
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Follow Dirty Linen on Instagram
https://www.instagram.com/dirtylinenpodcast
Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
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29:27
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29:27
Robert Nudds (Studio Round) - The Art of Hospitality Design
How do restaurants ensure customers fall in love with them and decide to return? Studio Round strategy director Robert Nudds has worked with some of Australia and New Zealand’s most engaging restaurants to create and communicate identity, purpose and brand touchpoints. We talk about ‘experience philosophy’ and how it can help restaurants thrive.
https://round.com.au
Chapters
00:00 Introduction to Hospitality Design
02:32 The Role of Strategy in Restaurant Experience
04:14 Design Elements that Enhance Experience
07:58 Adapting to Different Restaurant Concepts
10:19 Transforming Customer Experiences for Success
12:25 Integrating Brand Story with Customer Experience
14:15 Authenticity in Service Delivery
17:12 Creating an Experience Philosophy
18:55 Branding and Identity in Hospitality
22:17 Practical Advice for Restaurant Owners
25:07 Identifying Confusion in Restaurant Concepts
28:03 Empowering Staff to Tell the Story
29:58 The Essence of Branding in Restaurants
31:56 Personal Insights and Qualifications
33:54 Advice for Aspiring Restaurant Owners
SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES
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Follow Dirty Linen on Instagram
https://www.instagram.com/dirtylinenpodcast
Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
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36:58
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36:58
Annie Smithers (Du Fermier, Trentham) - watering her carrots
As Dirty Linen celebrates 5 years, we return to the airwaves with chef, restaurateur and author Annie Smithers, owner of Du Fermier in Trentham, Victoria. Last time we spoke to Annie, we lamented the loss of her water rights. Suddenly, her small farm was imperilled. Now she’s once again able to water her carrots but the overall picture for local food is still a patchy one.
Previous podcast with Annie:
https://deepintheweeds.com.au/podcast/annie-smithers-du-fermier-babbington-park-kitchen-sentimental/
Story about the water rights ban:
https://www.smh.com.au/goodfood/eating-out/archaic-law-prevents-beloved-chef-from-watering-her-vegetables-20241018-p5kjfv.html
Annie mentioned Jono from Brooklands talking abattoirs:
https://deepintheweeds.com.au/podcast/jono-hurst-brooklands-farms-abbatoir-access-issues/
And we chatted about Simon Schulz:
https://deepintheweeds.com.au/podcast/simon-schulz-schulz-organic-dairy-sharing-tough-realities/
I mentioned Living Culture:
https://www.livingculture.org.au/
And Growing on Country:
https://yuruwan.teachable.com/p/growing-on-country
SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES
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Follow Dirty Linen on Instagram
https://www.instagram.com/dirtylinenpodcast
Follow Dani Valent
https://www.instagram.com/danivalent
Follow Rob Locke (Executive Producer)
https://www.instagram.com/foodwinedine/
Follow Huck (Executive Producer)
https://www.instagram.com/huckstergram/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
About Dirty Linen - A Food Podcast with Dani Valent
Dirty Linen goes behind the scenes in restaurants, cafes and bars, covering issues the hospitality industry finds hard to share in public - it's all up for grabs and everything is on the table. Your host is food journalist Dani Valent. For 20 years, Dani has been writing about restaurants and the people who give them life. But she's an outsider, a critic, a tourist, a fan. Despite hearing the stories and writing the tales, she's never really understood what happens behind the scenes. Now it's time to get stuck in, with compassion, humour and fearlessness. Dirty Linen goes deep, both in conversations with individuals and in pressing topics. We ask the hard questions and discuss the big issues, bringing a unique perspective to a world that we all intersect with but often don’t understand. Dirty Linen is a Deep in the Weeds Production.
Australia