Podcast & Webinars

Simplot Foodservice | The Bottom Line | Ep:15 - Labour Shortage Crisis

In this episode we speak to three industry professionals about the big hangover from covid; the ongoing labour shortage crisis.

Simplot Foodservice | The Bottom Line | Ep:14 - Planning the post-covid menu

Adaptability has been the key to survival during Covid, and in this post-covid environment more changes are having to be made to ensure ongoing profitability. To find out more about planning the post-covid menu we spoke to Gary Johnson, National Executive Chef for ALH Group.

Simplot Foodservice | The Bottom Line | Ep:13 - Food Safety and Hygiene

To find out more about how the events of the past two years have raised awareness of the importance of food hygiene and safety, we spoke to food safety consultant, trainer and auditor Gary Kennedy from Correct Food Systems.

Simplot Foodservice | The Bottom Line | Ep:12 - Belinda Clarke

In this episode we speak with Belinda Clarke, Chief Operating Officer of the Restaurant & Catering Association.

Simplot Foodservice | The Bottom Line | Ep:11 - Women in Hospitality

Women in Hospitality was initially formed as a platform to get together, discuss issues, look out for each other and generally further each other's careers. We speak with Claire Van Vuuren and Alice Newport.

Simplot Foodservice | The Bottom Line | EP:10 - Young Chefs Today

With on-going Covid lockdowns, we talk to two young ACF Chefs to get their perspective - Billy Fox and Jarrod Everett.

Simplot Foodservice | The Bottom Line | EP:9 - The Future of Kitchens

Setting up a kitchen in foodservice is expensive and complicated. We speak with John Walther Thomas, Sangster Designs.

Simplot Foodservice | The Bottom Line | EP:8 - Education & Training

Delaware North Executive Chef, Markus Werner speaks about the skill shortage issues and how he retains the skill in his kitchens.

Simplot Foodservice | The Bottom Line | EP:7 - Centralised Kitchens

National Executive Chef, ALH, Gary Johnson talks about the benefits of centralised kitchens.

Simplot Foodservice | The Bottom Line | Ep6: How millennials are changing pub dining

Gary Johnson, National Executive Chef for ALH Group speaks about the changing face of pub dining driven by Millennials.

Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 3

Chef Annette Fear's Offshore Odyssey, preparing to face the icy depths of Casey Station in Antarctica.

Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 2

In the second part of episode 5 Frontier Chef we hear from Malcolm Burbidge of Compass Group and his experiences working on oil rigs, shipyards and remote sites.

Simplot Foodservice | The Bottom Line | Ep:5 - Frontier Chef Part 1

Have you ever wondered what it is like to work and live in the Antarctic? We talk to Noel Tennant, who has made three trips to Antarctica as a chef with the Australian Antarctic Division (AAD), a Federal Government body which undertakes scientific research in the region.

Simplot Foodservice | The Bottom Line | Ep4: Tomorrow's Chef

Producing high-end food for large numbers, Delaware North Executive Chef, Markus Werner relies on his staff. With skill shortages a massive issue the industry, Markus speaks about the issues and how he retains the skill in his kitchens.