FELLR and The Seltzer Market with Will Morgan and Andy Skora

Co-Founders of FELLR, Andy Skora and Will Morgan join the program and share a fresh angle on the beverage world. In the highly competitive space that is seltzers, these two are doing incredible work to stand out. Both bring global experience from iconic beverage brands – like Red Bull, Jameson and Absolut – and each have spent time working with Pernod Ricard (as the astute listener will recognise with those brands).

Through FELLR, they’re striving to create something new and different to innovate in the fast-paced seltzer market. 


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Modus Operandi and Non-Alcoholic Beer with Jaz Wearin

After touring the US in an old motorhome, Jaz Wearin and her husband Grant have together built Modus Operandi – a 100% green-energy powered, Sydney-based brewery, with several accolades to its name – in just over 7 years. The leader in what is now a family of brands, Modus champions quality and a culture of innovation with nation-wide distribution. 

You may be familiar with Saintly, their seltzer brand but today’s episode focuses on the release of their non-alcoholic beer brand, Nort.


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Sustainable Investment Ethos – Botanical Water Technologies and Vegan BioCheese – with Terry Paule

Co-Founder and Non-Executive Chairman of Australia’s fifth-largest accounting firm – Findex – Terry Paule, has a proven track record of building businesses.

Over the past 35 years, he’s held directorships with various business groups and sporting organisations but more recently, Terry has established My Co to focus on investing in startup opportunities in the global food and beverage sector – with a particular emphasis on plant-based food ideas.

Volunteering incredible time and resources to philanthropy and mentoring many aspiring entrepreneurs, Terry is an inspiring leader with a wealth of knowledge and experience and a contagious passion for life.


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AgriFood Tech Accelerators and Rocket Seeder with Emma Coath

Emma Coath is the Managing Director of Rocket Seeder Limited in Australia and a Co-Founder and Director of GROW Agrifood Tech Accelerator in Singapore. She is driven to build a sustainable food system, through supporting innovative entrepreneurs. 

Emma has worked in the food and agriculture sectors for the past 25 years, in both public and private organisations – she has completed a Bachelor of Commerce (Deakin University), a Master of eBusiness (RMIT University) and is a Member of the Australian Institute of Company Directors.


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Opening the Liquor Loot with Joel Hauer

Joel Hauer is the Founder and CEO of Liquor Loot – one home for two subscription services, delivering three premium whisky and gin tasters from around the world each month. These brands, Whisky Loot and Gin Loot are designed to take subscribers of all knowledge levels, on a deeper journey to understand whisky and gin. 

After an early career in advertising, Joel started his own agency – to help businesses navigate the digital ad world – and later combined this experience with his passion for spirits, to build Liquor Loot.

As the sole-founder and CEO of the business, Joel’s role involves sourcing the monthly product and implementing changes in its delivery systems, managing supplier and investor relations and ensuring continued growth of the near-five year old business.


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Irrigation and SWAN Systems with Tim Hyde

Tim Hyde is the CEO and Co-Founder of SWAN Systems, a Perth based AgTech company that enables irrigators to optimise their water and nutrient applications to improve yields, reduce costs and conserve resources. 

With extensive experience across major horticultural and agricultural groups, as a grower and consultant, Tim has gained a deep knowledge of the issues that irrigators face on a daily basis and now, through SWAN Systems, heads a team of irrigation experts throughout Australia, to fulfill their vision of becoming ‘the global industry leader in irrigation and nutrient management software’.


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Proof and Company with Paul Gabie

Paul Gabie is the Co-founder and CEO of Proof & Company, one of Asia Pacific’s leading independent spirit companies.

With over nine offices across China, Singapore and Australia, Paul has established one of the most highly regarded creative teams in the bar world.

Guiding the development of countless bars across Asia, five have ranked in the World’s 100 Best Bars in 2016, 2017, 2018 and 2019.

In addition to engineering and law degrees, Paul holds also an MBA from IMD, in Lausanne Switzerland.


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Digital Farmers’ Market with Alex Stefan

Alex Stefan has been backed by Celebrity Chef, Matt Moran, for his new social marketplace for small food producers, Oomami.

Aiming to bring the farmers’ market experience online and connect consumers directly with producers, Alex is applying a life-long career in hospitality, with over half a decade as an educator of Entrepreneurship at Swinburne University.


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Your ‘Best Before’ Date

By Joshua Clifton

I’ve always thought that we have an expiry date in the hospitality industry— where we finally throw in the towel and move on from the industry altogether — that one final straw with a customer pushing you over the edge, a staff member that didn’t turn up to their shift or simply dealing with the day to day unpredictable juggernaut that is the hospitality industry.

Is this just how it is in this industry or is it a reflection of the workforce overall?

I feel as if in our hospitality life we start strong, have our peak time of performance then slowly move in a downward spiral until we lose our shit, scream at a random customer and hang up the hat.

Sometimes we get out early; sometimes we stay past our best before date.

I think we all hit that proverbial ceiling where we say ‘enough is enough’. I often hear stories of people commenting that they got out of the industry years ago and never looked back.

Personally I’m a goal-orientated person. Put a target in front of me and I will commit to hitting it but I still have my days where I want to jump the counter and body slam the customer.

With all this being said, the question remains,

‘Is working day-to-day with customers, suppliers and our team pushing us over the edge faster than in other industries?’

How can we exercise resilience to push forward in the industry without breaking? Is there a method to the madness?


Opportunity and Innovation with Phil Di Bella

Phil was featured in the Business Review Weekly Fast 100 in 2006, 2007 and 2009 and reveals that 80% of what he says in this episode, he has never spoken about before – things like the lessons learned spending time with Richard Branson and insights into hospitality, business and life.

This episode is with man who has built a business that epitomises what Hospopreneurs is about – customer-centricity, opportunity and innovation.


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