The Half A Dozen Hospitality Podcast
Avelino Santos: From Portugal With Love…And Wine

Avelino Santos: From Portugal With Love…And Wine

August 21, 2019

I can appreciate good wine. I don’t drink it but I can appreciate it. 

Avelino Santos, not only appreciates, and drinks it but the guy knows a ton about it and I don’t know many other people that are as passionate as he is about the industry and the awesome products that his home country produces.

With a background in hospitality, at some of Vancouver’s finest establishments might I add, Avelino has a sincere passion for not only his wine but also the industry as a whole. I was blown away by his attitude and demeanour and I am sure he will be a success with this business and anything else he decides to take on.

From working on cruise ships to now running his own company here in Vancouver, Avelino is setting himself up to be the authority for all things Portugese, including the egg tarts! 

In all seriousness, I learned a lot from Avelino and I look forward to linking up with him again for more podcasts and some fun projects. 

Stay tuned!

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • Why he decided to be a voluntary ambassador for his home country
  • What it takes to make a great wine
  • How to pronounce some of the more challenging Portugese wine varietals 
  • How to tell a good wine from a great wine
  • What he likes to drink on a hot summer's day

 

Follow Avelino  TWITTER | INSTAGRAM  | Linkedin | Facebook

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

Hakan Burcuoglu: Food Stories That Need To Be Told

Hakan Burcuoglu: Food Stories That Need To Be Told

August 14, 2019

I send a lot of emails throughout the day where I use the word “synergy”. I use the word when i am describing a project, or making an email introduction, come to think of it, I may use it far too often.

However, I will allow myself to use it here as it is extremely applicable. The synergy that I feel with Hakan Burcuoglu is palpable and it is also tangible in what we do. Hakan has aligned himself with the food and beverage space and perhaps unknowingly is giving so much of himself to the industry.

Like the podcast, his website and his latest book truly do allow for others to use his platforms to tell their stories with his help in the most eloquent of ways. Hakan has a knack with words and a passion for great things that has propelled him to where he is today, giving more of himself to shine the light on others and the bi-product is he gets to rub elbows with some other pretty special artists and creators.

On the latest podcast Hakan and I discuss his new book, the local food scene in Vancouver, the global food scene, Radiohead, and everything in between. I love learning from people like Hakan and I almost pinch myself when I get to spend an hour plus with minds like this.

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

 

IN THIS EPISODE YOU’LL LEARN:

  • Why he took on this book project in the first place
  • How he feels about the local hospitality scene in Vancouver 
  • What he loves about Radiohead
  • How to tell a story with a photo
  • Why it is important to tell the stories beyond the plate

TUNE IN NOW

QUOTES:

“Compile something that was like 20 Rolling Stone interviews from the 80’s or 90’s” (5:03)

 

“It’s really up to us to be like, am I giving this person a “LIKE”? Am I watching their show? Am I giving them ratings? (25:16)

 

“In terms of just thinking about food and you know that Rockstar Chef, who is like an artist, that’s another conversation. ” (38:38)

 

About time, you know, about just sitting down, and reading a story for just ten minutes, and then contemplate the recipe.” (58:50)

 

Follow Hakan TWITTER | INSTAGRAM  | Linkedin | Facebook

 

Links:

 

Cocottee Jolie

 

Radiohead

 

Paris 

 

Anarchy

 

The Curatorialist

 

Mak And Ming

 

Alex Ploughman

 

Matty Kane

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Me At brad@bradbodnarchuk.com To Let Us Know Who And Why

Jerry Seinfeld Shares The Missing Piece Of Most Restaurants; Systems

Jerry Seinfeld Shares The Missing Piece Of Most Restaurants; Systems

August 12, 2019

I have so much empathy for everyone in the hospitality industry as it is the roughest one out there, however does it always have to be so tough? I would argue it doesn’t and this simple advice from comedian and hugely successful actor Jerry Seinfeld covers off what most of the industry is missing.

Systems.

“There is two levels of guys. There are these guys that just have this talent, and they can just make all kinds of money, but physically their life is a mess. Smoking, 20 Diet Cokes…. you know just horrible physical, sleeping, ambien, you know?….

But then you have those guys above those guys, who really kill it… and those guys… they have a system for everything. Every single minute of their day gets plugged into a system.”

This is the missing piece for so many in the industry at the moment and not coincidentally what I am covering this week on the podcast as well as what I will be diving deep into for my next FREE Webinar .

The fact that so many restaurants, cafes, bars, and even major hotels operate with a completely reactionary model means that they can never get ahead. By lacking systems in your business you lack the potential to truly be successful and create longevity with your business.

Simple systems can be implemented at the drop of a hat (ordering, hiring procedures, cleaning schedules, etc.) while other more intricate systems take time and attention to ensure they are right for the business and move it forward as opposed to just creating more work and noise for your team.

By taking an in depth look at your business (and personal life) you should be able to identify gaps that need to be filled and work that needs to be done to set up your specific systems. The work up front should make for less work later on, and allow for your business to be much more proactive than reactive.

In the hospitality industry we can learn so much from other industry of what to do and what not to do, and today we are lucky enough to learn from one of the worlds most successful comedians a simple piece that could add up to huge positive results for our industry.

You can check out the whole Jerry Seinfeld interview HERE (skip to 25:40 to hear his part on systems)

Stay tuned for my podcast on how important systems are in the restaurant industry and how not having them could be holding you back. Don’t forget to sign up for my FREE Webinar where I will be sharing in detail the systems I use with my clients to help them create positive changes in their businesses.

Jenner Cormier: Changing The Restaurant Game & Taking Time To Surf

Jenner Cormier: Changing The Restaurant Game & Taking Time To Surf

August 7, 2019

Supplying green juice for their staff should tell you enough about the priorities of Halifax’s Bar Kismet Owners Jenner Cormier and Annie Brace-Lavoie, they actually care.

A care for their staff and a care for this industry.

I caught up with Jenner for a podcast having never met the guy but in true East Coast fashion I was welcomed with open arms into the gorgeous space at 2733 Agricola St,  in Halifax where the Bar Kismet team hold service six nights a week.

Jenner and Annie (whom I didn’t meet this go around) had made the call the night before to shut the restaurant down due to the extreme temperatures inside the historic building. The leadership team made the call that the health and wellbeing of their staff far outweighed the potential value of a full service. Again these seemingly simple things are adding up to the perfect cocktail for the longevity of this restaurant. 

Filling the staff with nutrient dense green juice and closing shop when the environment just isn’t healthy for their team is reason for me to believe Bar Kismet is not only in good hands, but it also setting up to be a linchpin in what the restaurant industry should be looking more and more to emulate. 

Jenner and I dive deep on this podcast and we uncover some of the harsh realities of the industry that most of the population may know nothing about, and for that I am proud and full of gratitude. I am proud that I was able to provide a platform for Jenner to feel safe to share and I am extremely grateful for the opportunity to spend a sunny morning with him discussing the industry and so literally fuels us both. 

This is a podcast I truly feel could have went on for hours, but I am holding on to hope that Jenner and I will meet up again soon to record more of these episodes in the future and be as real as we can possibly be.

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

Follow Jenner Cormier TWITTER | INSTAGRAM 

IN THIS EPISODE YOU’LL LEARN:

  • Why green juice instead of a pre-service meal
  • How many restaurants make it past year two
  • What standards Jenner holds himself and his team to
  • Why it is important to have balance in this industry
  • How to create success from a concept to execution

TUNE IN NOW

QUOTES:

“We have some really great relationships with a lot of the local farmers and producers and fish purveyors and brokers and all of these crazy things and they are always throwing interesting ingredients at us...”  (4:03)

 

“Let’s bring this space back to what it might have looked like, create a comfortable environment that is very spacious and light…” (14:37)

 

“I don’t know if it’s um, I don’t know what the word is, it is not pretentiousness, it is almost like ‘I know what I am talking about and I don’t care what you have to say!’(33:20)

 

“I think the ocean has a large part, I mean are connected to it here in the restaurant.” (1:05:10)

Links:

The Guest ISN’T Always Right

FOH vs BOH

Nova Scotia Seafood Industry

The Dish Warrior

Cultured Butter

Preserved Lemon

Duck Fat In Your Cocktail

Mind The Bar 

Mental Health Canada

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

 

Drew Bondar & Surindra Sugrim: The Produce Cowboys

Drew Bondar & Surindra Sugrim: The Produce Cowboys

July 31, 2019

Have you ever seen an ugly apple? A hideous cucumber? An unbearable tomato? Well if you have, these guys want them.

 

Drew & Surindra are taking “ugly” produce and putting it to great use. Armed with passion, energy and a fantastic WHY these two entrepreneurs are tackling what might seem to be a pretty easy issue to solve, but in reality is more complex than you and I will likely ever understand.

 

The amount of food that we are wasting on a global level is astonishing, and that doesn’t just mean prepared foods, that means raw food that has yet to be touched. A lot of it is going to waste and spoiling on the farm where it was grown just because it doesn’t look a certain way.

 

Stats shared on this podcast by the Produce Cowboys truly floored me to think that there is this incredibly healthy organic nutrient dense food that so many people in our cities and towns would love to consume, but it never even has a chance to get to them. However thanks to Drew and Surindra, they are working to change all of that and put an end to so many of the un-needed food waste issues and food insecurity issues we are faced with today.

 

I applaud these two guys for their vision, actions, and efforts and I look forward to supporting them as they grow their impact even further.

 

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

 

IN THIS EPISODE YOU’LL LEARN:

  • What constitutes “ugly” food
  • How much food we are wasting on a global scale
  • How many people could be benefiting from this program locally & globally
  • How to scale this model
  • Why creating positive change is so important

 

QUOTES:

“I am a big advocate of thinking globally and acting locally. ”  (5:02)

 

“Oh and with that 1000lbs that is just one farmer!” (17:00)

 

“And this is happening in this city, and all of this food is just going to waste.” (27:18)

 

“Here’s an example, a shocking fact, I am going to put to rest one day but people are always blown away by it...40% of bananas never leave the farm because they are not the right curvature.  (36:23)

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

Joe Parenteau & Max Tims: Be Intentional About The Shared Moments In Life

Joe Parenteau & Max Tims: Be Intentional About The Shared Moments In Life

July 24, 2019

You never know where your next big idea will come from, and for the team at FABLE HOME it all started when Co-Founder Joe Parenteau was tasked to find some nice plates for his Mom. Through Joe’s shopping and research he recognized a gap in the market. Max & Joe (with the help of their awesome team) set out to create a tableware company unlike anything else out on the market.

Cutting out ALL of the traditional players in the tableware process FABLE HOME has designed a direct to consumer model that provides their customers with an extremely high quality product at a fraction of the cost. 

By creating an affordable and good looking product I am confident that the team at FABLE HOME are destined for some big things and it was a blast hosting them on the show where I was able to truly learn from these two great minds and all around great guys.

I encourage you to go and order your very own set of FABLE plates and let us here at the show know how much you love your new tableware, as I am sure you will.

 

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • What goes into making high quality tableware
  • How Max & Joe are tactfully approaching this business
  • The importance of a solid team and community around your business
  • When transparency in business pays off
  • How to update a seemingly tired industry

TUNE IN NOW

QUOTES:

“What we are really focused on is being a dining experience company.”  (3:48)

 

“We definitely do that right through to the direct to consumer model.”” (9:00)

 

“We are very very lucky to be able to lean on all of these people and get to get their insights.” (26:46)

LINKS:

 

Find out EVERYTHING you need to know about FABLE HOME  HERE 

 

Follow FABLE HOME   Facebook | Instagram 

 

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

Lauren Ritchie: Respecting The Process & Reaping The Benefits

Lauren Ritchie: Respecting The Process & Reaping The Benefits

July 17, 2019

Thank you for watching this powerful interview with Lauren Ritchie.

Since the age of 16, like so many of us in the space Lauren Ritiche has been in the hospitality space but it wasn’t always in the kitchen. Starting out and then spending most of her time in the front of the restaurant she had a knack for working with the public yet she was always drawn to the buzz of the kitchen.

Lauren’s interest took her down the path of pastries and that has lead to the seamless segway into bread, which I have to admit Lauren does exceptionally well. Lauren like most makers, and artists, takes a sincere interest in the production of her breads and that interest turns into a pretty phenomenal product.

While Ritchies Bakery is a farmers market vendor at the moment, don’t be surprised if you see Lauren rubbing elbows with some pretty epic company through her growth. The likes of the dynamic team from Flourist and the newest addition to the physical bakery address scene, Claire Livia as there’s no doubt Lauren is set along the same path of these other incredible local female lead businesses who just happen to make phenomenal bread.

Lauren shares a lot on this podcast and I know you will all enjoy it. If you’re local be sure to reach out to Lauren and get some of her awesome products as soon as you can!

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • How to make sourdough
  • What it takes to run your own side hustle bakery
  • How Lauren finds the time and energy
  • When she knew this was something she wanted to do
  • Why she loves working with her hands so much

TUNE IN NOW

QUOTES:

“I don’t consider it a job, I love what I do. ”  (8:44)

“Vanessa Kimbell, so she does this thing called the ‘Sourdough School’, and I would love to meet her..” (19:22)

“Ordering and stuff like, ‘Oh I ran out of flour!’, you can’t just go and run to the grocery store.” (32:00)

“I don’t think it really matters. Just do sourdough.” (49:42)

LINKS:

Find out EVERYTHING you need to know about Ritchies Bakery  HERE 

Follow Ritchies Bakery   Facebook | Instagram | Linkedin

Vanessa Kimbell

Liberty Bakery

La Glace Ice Cream

Winnipeg 

Claire Livia

Flourist 

The Bread Lab

Grain Gathering

 

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who 

Tristen Katcher: As Humble & Talented As They Come

Tristen Katcher: As Humble & Talented As They Come

July 10, 2019

Tristen Katcher is as soft spoken as they come and about as talented and ambitious as I feel he needs to be. The right combination, I feel, that will lead Tristen to an incredible amount of success in this industry. 

 

He seems to have a passion for every aspect of this space. From spending time working on a farm to now working as closely as possible with the farmers that supply him and his team some of the best produce around. Tristen embodies what I feel new up-and coming talents need to have. A mix of a humble nature, uber talented, and an undeniable thirst to learn more and share all of his learnings. In my mind he has all of the makings of a chef and talent I want to support and get behind.

 

Sitting down with Tristen I was blown away by his approachability and his overall ease. I look forward to getting to know Tristen even more and supporting him however I can as he witnesses all of the successes that are no doubt due to him.

 

If you are local in Vancouver, or just visiting the city be sure to stop in and say “hey” to Tristen and his team at Homer Street Cafe. 

 

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

 

IN THIS EPISODE YOU’LL LEARN:

  • How Tristen has worked his way up
  • What pushes him to be better
  • How he remains humble
  • What it takes to run a kitchen
  • Why it’s important to take time to yourself

TUNE IN NOW

QUOTES:

“So, um, I am still trying to wake myself up and see where everything is going”  (8:06)

 

“Storytelling, you know we are making sure we are using the right ingredients, and talking about our farmers.” (19:22)

 

“It’s exciting to see what is going to happen, let’s say over the next few years because I think it is really going to start to grow.” (31:49)

 

“I am not looking in books for recipes so much as I am, yeah what kind of inspiration can I pull from here?” (45:48)

 

“We are not really tied down to any one type of cuisine so we try and play with certain things.” (57:29)

LINKS:

Find out EVERYTHING you need to know about Homer Street Cafe  HERE 

Follow Tristen Katcher   Facebook | Instagram | Linkedin

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

Sydney Koby: Creating Her Own Market One Bite At A Time

Sydney Koby: Creating Her Own Market One Bite At A Time

July 3, 2019

Sydney Koby is young, ambitious, and already crushing it in a space that is extremely competitive.

With a background and formal training in baking creating something delicious isn’t new for the Founder and Owner of BiTE SNACKS, but making something delicious with crickets is a whole other ballgame. 

What Sydney has already accomplished with her business is impressive and inspiring. As a self-proclaimed introvert it was awesome to sit with her and allow her the space to tell her story in more detail. While communicating outwardly may not come naturally to her, she seems to be doing something right as her brand is growing and gaining more and more buzz.

Hosting Sydney was a pleasure and we will most certainly do round II with a proper set up lacking a very busy 1 year old baby. 

Be sure to reach out and engage with Sydney and her brand online and look for BiTE SNACK products in stores near you and also on Amazon.ca!

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • How she came to discover crickets as a fuel source
  • What crickets actually taste like
  • How sustainable the use of crickets as a protein source can be
  • What Sydney does to pump herself up before a big meeting
  • Why it’s important to follow your dreams

TUNE IN NOW

QUOTES:

“I think it was an article I read initially that mentioned the World Health Organization came out with this super big report.”  (5:58)

“It’s super crowded too so people think you’re doubley crazy, why would you try that?” (14:37)

“They grind the crickets into a fine powder for me, so by the time it gets to me it is just like another ingredient.” (26:00)

“Support more people with a nice lifestyle.” (36:22)

“We are really the odd ones out here in North America.” (49:56)

LINKS:

Find out EVERYTHING you need to know about COOK CULTURE  HERE 

Follow Cook Culture   Facebook | Instagram | Linkedin

The World Health Organization

Eating Crickets For Protein

Cricket Farms

Tourism Iceland

Taipei 

Introverts vs Extroverts

Social Sharing In 2019

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why

 

Fed with Jed: A Honest Chat About Where We Are At With Food

Fed with Jed: A Honest Chat About Where We Are At With Food

June 26, 2019

Jed is back for Rd II on the podcast and I couldn’t be happier.

Jed was motivated to get back on the mic to discuss some very real issues that we ALL face with our food system at the moment. While there are so many gaps to be filled, Jed is willing to step in front of so many of them and create some big changes.

 As a father of two Jed is extremely passionate about the foods that we expose our kids to and he has some pretty tangible data to support the way in which his entire family engages with.

Jed and I discuss the harsh realities of food affordability and the discrepancy between healthy food and it’s accessibility. Jed recognizes that there is a mountain to climb with how we look at and engage with food, but what you’ll take from this episode if nothing else, it is how passionate he is about being the linchpin, if he has to be, to see to it that this change happens.

Jed is willing and able to not only positively impact our local food scene, but I would argue his reach could be global.

Join me as I look to push Jed and others like him to keep moving us all forward and demanding more for ourselves and our children.

 

Don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

IN THIS EPISODE YOU’LL LEARN:

  • What are kids are eating today
  • How to navigate this space as a woman and as a man
  • How moving our industries forward with these topics can look
  • The importance of conversation
  • Why we need to see action today

 

QUOTES:

“It really makes me think as we try to decide on how we teach, and what that means, I’ve come to clearly understand that when I question our customers.”  (6:30)

 

“It’s amazing, it’s a really big tool, however I am talking to a very broad audience.” (17:59)

 

“The dynamic, we lived like we lived on a farm.” (36:30)

 

“You know, what is the best use of our time? Because that is a massive one that I hear all of the time.” (46:50)

 

“Fortunate to have the facilities to, with some of the help of the staff, to answer some questions” (1:02:06)

LINKS:

 

Find out EVERYTHING you need to know about COOK CULTURE  HERE 

 

Follow Cook Culture   Facebook | Instagram | Linkedin

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At brad@bradbodnarchuk.com To Let Us Know Who And Why