Bite Size

In the fast-paced and dynamic world of the foodservice industry, teamwork is the secret ingredient that can make or break a restaurant's success. In this episode of Bite Size, we delve into the art of team building and explore its crucial role in the foodservice industry. 
Join us as our host Xanny Christophersen sits down with industry expert, and renowned Executive Chef, Gary Johnson, who has mastered the art of fostering strong and cohesive teams. 
This episode uncovers the strategies, challenges, and triumphs of managing people and how to foster the best team culture in the fast-paced foodservice industry. 
We dive into Gary's recipe for success, "people+product+passion=profit" and reveal the common mistakes managers make when team building. 
If you manage people, this episode is a must-listen! 
About your host: Xanny Christophersen CEO at Priestley’s Gourmet Delights, senior business executive and change agent who is passionate about the foodservice industry.
About your co-host: Executive Chef, Gary Johnson, is an internationally award-winning chef with over 40 years’ experience and leadership across a variety of venues. He is currently the Group Executive Chef of ALH Hotels, and is responsible for the culinary direction within the group including conceptual development; hotel projects, menu management; Executive and Head chef development, brand standards, food strategy and innovation. The ALH Group has over 350+ hotels with 1100+ chefs generating $500m+ in food sales annually.
 
Please contact us if you: 
Want to come on board as a show sponsor 
Are interested in joining the show as a co-host 
Have any feedback or suggestions on how to make this show better
Produced By The Podcast Boss 

In this episode, we are joined by Tanya Zealey from Design Interiors.If you currently run a food venue that needs to be ‘zhuzhed up’ or you’re thinking of opening one, this episode covers the design and layout tips and tricks you need to know that will save you loads of time, resource and dollars. In this episode, we discuss the do’s and don’ts when it comes to design and venue layout and offer practical advice from our subject matter expert, Tanya Zealey, Director at Ellivo https://www.ellivo.com/, who has worked on hundreds of store layouts across the food industry.This episode was brought to you by Priestley’s Gourmet Delights

Technology. It's interesting when you utter this word - it can bring a look of dread or exhilaration in the hospitality and foodservice industry, depending on your experience. In this episode, we speak with Andrew Low, co-founder of Ordermentum, on how technology can drive meaningful insights that can transform your business - resulting in streamlining your processes, supporting your teams and helping with cash flow. We hope this sparks some ideas for your venue. 

Running a cafe business is an amazing experience, though it doesn't come without its challenges. Most business owners are incredibly time-poor, juggling many aspects of the business, from cash flow, staffing, social media to ordering stock and the list goes on. In this episode, we will talk to Liam McLaughlin and provide some tangible and practical tips for you to consider.Liam is an experienced Executive Chef and senior partner at Global Hospitality Group. Liam's specialty as a consultant chef with a demonstrated history of working with the hospitality industry to achieve effective and profitable outcomes. He is skilled in new Menu / Product development, Catering, Food & Beverage, Front of House, Hospitality Management, HACCP Controls and Team Management. He is well-regarded within the Australasia Foodservice Industry. He has been at the core of industry-leading events and progress for over ten years, as well as 20 years in hospitality.