Broadsheet, Food Culture and Publishing with Nick Shelton

Nick Shelton has built one of the hospitality industry’s most powerful consumer publications.

By focusing on quality, Broadsheet has become a name that foodies turn to – a city guide covering fashion, food, art and entertainment.

In the changing face of publishing, Nick has managed to stay agile and adapt over the business’ ten year history, to find an audience of almost 3 million people a month and partner with Mini and Disney.


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Distill Ventures and Liquid Investments with Frank Lampen

Seedlip and Starward Whiskey are two of the companies Frank Lampen has scaled through his business, Distill Ventures. The six year old beverage accelerator has invested in another eight brands, globally – at various stages of development.

Prior to working with startups, Frank held operational roles across the hospitality, music and media industries and consequently draws on incredible and wide bodies of knowledge.

Soon after starting the interview, James’ microphone cut out, so we’ve used our backup to share this insightful conversation. Enjoy.


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Exiting Impos and Developing Doshii with Sean O’Meara

Twenty minutes before recording, Sean O’Meara’s first company, Impos, was acquired by Jonas Software –  but his attention remained resolute.

In true tech founder form, Sean started his journey in a garage but his recent company, Doshii, as been backed by Reinventure (Westpac) and Coca-Cola Amatil and aims to change how Point of Sale (POS) systems connect venues to the apps around them.

Sean is a big believer in conceptual design, testing and failing to learn as quickly as possible to solve problems.


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Fighting Food Waste with Katy Barfield

Katy Barfield has dedicated the past 12 years to fighting food waste. As the founding CEO of SecondBite, she led the organisation to redistribute over two million kilograms per year, until leaving in 2012.

Now, through her award-winning social enterprise and Australia’s first online food surplus marketplace – Yume – Katy works with market leaders like Kellogg’s, Sodexo, Unilever and Mondelez to redistribute surplus food.


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Meat Meeting with Alex Shirazi

Alex Shirazi is a co-founder of the Cultured Meat Symposium – a Silicon Valley-based conference on lab-grown or cultured meat – he’s the Founder of Phlint, a retail analytics firm and he’s also a really nice guy.  

We first met online, in the lead-up to Global Table – where he chaired a panel on the Future of Meat. Coincidentally, one of those panelists is also coming up on an episode ahead… 

After the conversation you’re about to hear at the WeWork office in Melbourne’s CBD, Alex and I continued our discussion into the early hours of the morning – prompted by the n’th round at the The Black Pearl, to wrap up. 

If you like this episode, Alex has his own podcast called Cultured Meat and Future Food, about cellular agriculture technology.

I hope you enjoy the conversation as much as we did.


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Global Table with Stevan Premutico

Scribbling on a napkin made Stevan Premutico a multi-millionaire.

While contemplating digital changes sweeping the hotel industry during the GFC, Stevan drafted in red in a cafe in London. That was the day that Dimmi was born.

After revolutionising the Australian restaurant industry, the popular reservation platform was acquired by TripAdvisor in 2015.

Now, as one of Australia’s leading tech entrepreneurs, Stevan is back to launch me&u – a customer ‘tap, order and pay’ application.

More on that in the episode. 

– Recorded live at Global Table in Melbourne


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Mr Yum with Kim Teo

Kim Teo joins us today to share her experience in the startup world and how she’s applied it to hospitality, with her digital menu application, Mr Yum.

During capital raising, Mr Yum attracted the attention of angel investors, bar and restaurant owners and Australian Venue Co to quickly and confidently cover the $700,000 they originally aimed for.

Kim is also a co-founder of Pitchblak, a startup incubator based in Melbourne and is active in the Australian startup community.


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