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Speaker 1: Welcome to the Mentor and I'm Mark Boris. Well, I'm

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Speaker 1: here in South Australia for a special edition of the

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Speaker 1: Mentors series, and I'm in a little I guess you

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Speaker 1: call it a suburbs to be more like a village

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Speaker 1: called Aldinger, and I am speaking with Trin and Mike

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Speaker 1: from the Little Rickshaw. Welcome guys, Thank you, How are

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Speaker 1: you going good? It's a pretty cool spie. Yeah. Can

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Speaker 1: you just maybe explain this joint to me a little bit,

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Speaker 1: because I mean, it's all it looks like it's made

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Speaker 1: three hundred years ago, but can't be right because it

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Speaker 1: has meself for that long.

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Speaker 2: But no, it's pretty old, well for South Australia. So

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Speaker 2: originally this was the blacksmith back in the day.

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Speaker 1: Wow.

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Speaker 2: So it's actually technically the blacksmith, coach builder and coffin

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Speaker 2: maker in Aldinger. So you have an original wall just

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Speaker 2: behind us here and then this a little bit here

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Speaker 2: so where we're sitting now was has all fallen over.

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Speaker 2: You see a little bit of an old wall just

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Speaker 2: behind me here. But it was a coach builder next

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Speaker 2: door which is now a coffee shop and then they

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Speaker 2: made coffins and with the blacksmith just behind the coffins. Coffins,

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Speaker 2: so back in the day in Ordinger, if someone died,

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Speaker 2: they didn't go to the morgue. They just kept the

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Speaker 2: body at the house. And if there was a light

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Speaker 2: on down just behind us, that meant that they were

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Speaker 2: quickly trying to build up a.

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Speaker 1: Box to put the person in.

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Speaker 2: And then there's another little spot down the back here

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Speaker 2: where the hearse used to be, so they used to

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Speaker 2: pick up and go down pick up the deceased person.

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Speaker 2: And the cemetery is just up the road. So it

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Speaker 2: was that for a long time, and then it turned

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Speaker 2: into a mechanic. So if you were here forty fifty

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Speaker 2: years ago, there would be this would have been the mechanic.

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Speaker 2: If you go in next door to the coffee shop. Again,

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Speaker 2: there's actually the old pit still in the ground, but

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Speaker 2: it was rubble for about twenty thirty years, I think,

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Speaker 2: and then someone did it up enough and now it's

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Speaker 2: too busy is in it? We take a decent chunk

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Speaker 2: of it. We got a little coffee shop next door,

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Speaker 2: and then.

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Speaker 1: So that's your coffee shop.

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Speaker 2: No, there's some really nice people do a little I've

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Speaker 2: got a nice little business next door that we just share.

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Speaker 2: We share a little courtyard with them and the toilets

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Speaker 2: and a few other spots.

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Speaker 1: So you males explained what this is a restaurant. Restaurant does,

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Speaker 1: like what's the deal? Like a min it's obviously food,

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Speaker 1: but whatever food we do all about here, Yes.

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Speaker 3: That's my.

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Speaker 1: Food.

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Speaker 3: It hasn't always been a full blown restaurant. And yes,

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Speaker 3: as we're on the street, we were a pop up

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Speaker 3: where we really did just fall into the space when

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Speaker 3: we were grabbing a coffee mixed.

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Speaker 1: Door is sorry, this wasn't a plan.

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Speaker 3: No, it was not a plan. So we used to

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Speaker 3: both live in the city like North Adelaide area, Prospect area,

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Speaker 3: and we would come down to the coast almost every

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Speaker 3: weekend and just one day we just happened to walk

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Speaker 3: into the coffee shop. Had to peek around next door

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Speaker 3: here to see just a vacant area where there was

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Speaker 3: a little market store, and we made some inquiries and

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Speaker 3: happened to bump into the landward. So we just got pudding,

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Speaker 3: had a coffee handshake deal on the.

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Speaker 1: Spot, um style do a deal.

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Speaker 3: So that's so we literally fell into this spot. Given

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Speaker 3: that we come down to we visited the area so

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Speaker 3: frequently on the weekends.

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Speaker 1: So just to give us some context where we are.

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Speaker 1: This is near the Florida Peninsula. It would be part

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Speaker 1: of it. It is part of the Floura Peninsula, which

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Speaker 1: is on the on the I guess it's great Strain

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Speaker 1: Bier or it's at least the ocean.

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Speaker 2: Sort of the boot if you have a look at

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Speaker 2: it in South Australia, it's sort of the boot area.

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Speaker 2: So it'll take everything sort of from where Adelaide is

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Speaker 2: and south and it sort of kinks around at the

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Speaker 2: bottom and then you've got if you where you would

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Speaker 2: at the very bottom of that boot is where you

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Speaker 2: would get the ferry across the kangar Island.

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Speaker 1: So k I would be straight out.

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Speaker 2: The ocean's running all the way along this coast here,

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Speaker 2: and then it all go around and k I would

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Speaker 2: be sort of in that direction. If we went straight south,

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Speaker 2: you'd basically be a Victor Harbor. And the next stop

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Speaker 2: from Victor Harbor is Antarctica.

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Speaker 1: It's pretty beautiful around here. I actually we make a

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Speaker 1: whiskey at the peninsula right on the water. Nice you

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Speaker 1: know where the river, the river meets the sea, that's

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Speaker 1: where that's where our whiskey distillery is right. Yeah, so likeway,

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Speaker 1: but I'm going to gather tomorrow. We can circle back.

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Speaker 1: And your background is wine, isn't it all? Both your

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Speaker 1: backgrounds I can't remember now.

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Speaker 3: Background Mike's the publican.

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Speaker 2: I run pubs for twenty years in mainland Adelaide, and

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Speaker 2: then I was sort of in some teach roles because

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Speaker 2: no one wants to run pubs, wants there over a

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Speaker 2: certain age because who wants to stand on the front

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Speaker 2: door at three o'clock in the morning. And then yeah,

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Speaker 2: we kind of so I wouldn't suggest that this is

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Speaker 2: moving into restaurants. Wasn't my forte or something I was

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Speaker 2: thinking that I wanted to do, But it kind of

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Speaker 2: just worked. So I think we've it's been good because

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Speaker 2: we've been able to come at it as a trends,

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Speaker 2: coming at it from a certain angle, not being in

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Speaker 2: the industry, and I can come at it from an

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Speaker 2: angle where I don't. We can come at it and

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Speaker 2: from a sort of pubby angle. And at the very

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Speaker 2: least I had worked for some big companies, so at

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Speaker 2: least I feel like we had a good understanding that

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Speaker 2: there's definitely no money in hospitality and we kind of knew,

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Speaker 2: we sort of knew what we were getting into a

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Speaker 2: little bit that we would We knew that there wasn't

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Speaker 2: going to be a well we'll just open up some

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Speaker 2: food business and how hard can it be and we'll

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Speaker 2: just make money. We were sort of at least had

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Speaker 2: a good understanding from the beginning of Yeah, how you

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Speaker 2: know where the margins are?

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Speaker 1: What Mike going to say from a pub point of view?

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Speaker 1: You look coming up from a pup point of point

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Speaker 1: of view, Do you mean as as in hospitality? You know,

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Speaker 1: you know how to make people comfortable, you know what

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Speaker 1: they like to drink, I feed people to put in

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Speaker 1: a joint? Is that what you mean?

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Speaker 2: Or?

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Speaker 1: And I think so I think.

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Speaker 2: That you let's see if I can explain this. I

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Speaker 2: think because I'd come from essentially a reasonal amount of

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Speaker 2: time with al h which is, you know, is war

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Speaker 2: worth it's not war worse? But you know, forget the

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Speaker 2: semantic set. It's coming from a big corporate background, and

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Speaker 2: Trin probably has even more corporate background than me. So

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Speaker 2: at least we looked at numbers a lot and sort

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Speaker 2: of understood that just because you're passionate about something doesn't

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Speaker 2: and you open, it doesn't really mean that there's going

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Speaker 2: to be much money at the end of it. So

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Speaker 2: I knew that hospitality is kind of one of those

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Speaker 2: ones where you do put a lot of money in

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Speaker 2: the two, but you're going to take a lot of

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Speaker 2: money back out again as well. So that, I suppose

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Speaker 2: is probably one of the reasons why we outed so

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Speaker 2: small and didn't go and throw ourselves into a big

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Speaker 2: lease or anything like that.

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Speaker 1: When you say saw do you mean as in the

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Speaker 1: pop up pop up?

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Speaker 2: So we actually had a look at a few other

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Speaker 2: venues and sort of said, okay, well could we run this?

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Speaker 2: And we thought, oh, well, we could make this work,

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Speaker 2: but we didn't want to.

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Speaker 1: I think at the beginning.

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Speaker 2: One of the reasons that we had some success was

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Speaker 2: because we kept everything so small from the beginning and

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Speaker 2: just did what was in our wheelhouse rather than I'm

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Speaker 2: so glad we didn't go and get a one hundred

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Speaker 2: seat venue, ten year lease, lock it in, put the

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Speaker 2: house on top of it, and then sort of go, Okay,

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Speaker 2: now we need staff, and now we've got to open,

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Speaker 2: and now we need to pay. You know, the rent's

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Speaker 2: going to come in every every week. We could sort

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Speaker 2: of sit back and go, Okay, well we can do

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Speaker 2: this really small. We both worked for Contacts. The first

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Speaker 2: six months that we were open, we both worked full

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Speaker 2: time and just did it on the weekends, and then

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Speaker 2: Trin went part time and I kept going full time,

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Speaker 2: and I think I quit my full time job.

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Speaker 1: Two years in.

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Speaker 3: Yeah, I think around years.

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Speaker 2: Of working, Trend did the full business and I worked

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Speaker 2: full time and did the weekends so that there was

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Speaker 2: cash flow coming in. And if we hadn't done it

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Speaker 2: that way, I don't know whether we would have made it.

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Speaker 1: So it was fairly purposeful. You weren't being that sort

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Speaker 1: of typical flare flair entrepreneurs going to take on the

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Speaker 1: world and to create something no one else has ever

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Speaker 1: tasted before, and you're all in. You just yes, you

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Speaker 1: just step by step by step by the way. I think,

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Speaker 1: especially in the hospitality game, is probably the safest way

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Speaker 1: to do it.

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Speaker 2: Yeah, I think there's the time and place for risk

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Speaker 2: is good, but when you're not quite sure about it, particularly,

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Speaker 2: I mean, I'd come from pubs, so I think customer

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Speaker 2: service is there. I'm glad we've got a kind of

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Speaker 2: is a pubby flare to to what it does because

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Speaker 2: it gives you a humbleness and maybe an ability to

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Speaker 2: talk to everybody and maybe not pretend that just because

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Speaker 2: someone doesn't know about wine that they're there for.

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Speaker 1: You know, how could they not know what this is?

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Speaker 1: You come at it from them too, precious. Yeah, if you.

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Speaker 2: Want, you just want straight down the line, savvy b

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Speaker 2: that's that's that's completely okay. There's nothing wrong with it,

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Speaker 2: you know, a little Pino grisio. Nothing wrong with that.

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Speaker 2: You don't have to have all the bells and whistles

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Speaker 2: attached to it. And I think we just came at

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Speaker 2: it from a let's start small and see where goes

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Speaker 2: because we could always pull the pin.

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Speaker 1: So I think that was a I'm glad we did

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Speaker 1: it that way. Well, I'm going to say, guys, meant

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Speaker 1: in a second, but you're probably don't kill me in

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Speaker 1: the you know, in the meadows or something like that.

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Speaker 1: But dream, what's your background, because Mike said, you've got

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Speaker 1: even a heavier corporate background.

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Speaker 3: Oh gosh, it's distant. It's a nine to fiver. So

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Speaker 3: I suppose I it's a job where I didn't love

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Speaker 3: my job, where if you're not a certain type of person,

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Speaker 3: you don't quite fit into an office space where they

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Speaker 3: celebrate a certain type of personality and they make celebrations

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Speaker 3: over cake around the water cooler.

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Speaker 1: So it was that birth days.

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Speaker 3: Yes, So it was that type of environment where I

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Speaker 3: didn't fit in. So I'm not saying wasn't good at

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Speaker 3: the job. I didn't fit in any friends, but I

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Speaker 3: was good at the job. Went to the gym a lot.

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Speaker 3: So that doesn't fit a lot of the culture of

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Speaker 3: a workplace where no one else really does that. It's

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Speaker 3: more of a you don't stand out, you do the

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Speaker 3: job where you have to conform. And I wasn't someone

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Speaker 3: who really fit that mold very well. Hence why I

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Speaker 3: didn't have that many friends at work. And I was

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Speaker 3: in let's just call it middle management where it's even

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Speaker 3: like that little step lonelier, you know, more you climb

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Speaker 3: the ladder. But I did end up in wineries.

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Speaker 1: You've had winery, yeah.

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Speaker 3: So, but that was a lot more organic where it

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Speaker 3: was such a hands on job with growers, with seller hands,

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Speaker 3: where it's so far from that corporate world that I.

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Speaker 1: Was used to.

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Speaker 3: And that's actually where probably the business started in its infancy,

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Speaker 3: because I would do vitty meals for the team because

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Speaker 3: because they had a full blown i'm commercial kitchen in there,

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Speaker 3: and that's actually where it started trickling, where I actually

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Speaker 3: cooked at work.

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Speaker 1: You started cooking.

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Speaker 2: So when we first moved down, so we lived in Adelaide,

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Speaker 2: and when we moved down, we'd found we found this place,

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Speaker 2: and Trin was able to get a job at Tintara,

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Speaker 2: which is one of the big ones just in McLaren

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Speaker 2: v winy. Yeah, sorry, so that was and then that

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Speaker 2: turned into Trin cooking for vita culture we do when

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Speaker 2: they have when they do vintage. I don't know if

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Speaker 2: you if you've ever been around an area like this

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Speaker 2: place during vintage, is you're just walking zombies of people

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Speaker 2: doing twenty hour shifts because when.

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Speaker 1: The grapes have arrived, the grapes of ripe, and when they.

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Speaker 2: Come in just whenever they come in, so they got

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Speaker 2: to make some calls and people have to work stupid hours,

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Speaker 2: so everybody is dead on their feet and hungry. So

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Speaker 2: Trin would then go and cook and take meals for

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Speaker 2: everybody at the at the winery and in return, I

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Speaker 2: don't think would be a stretch to say that the

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Speaker 2: wine industry, the McLaren our wine industry is why we

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Speaker 2: made it, or we're able to survive the first year.

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Speaker 2: I don't think that's a bold statement, isn't.

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Speaker 3: No, I don't think it is.

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Speaker 2: They were the ones that supported us and got us,

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Speaker 2: got us, you know, got us to where they got

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Speaker 2: us over the first hurdle, which was making that first

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Speaker 2: year possible.

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Speaker 3: And word of mouth, we hand on heart could verify that.

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Speaker 3: We haven't spent any money on marketing since day one.

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Speaker 3: Still to this day, we don't have a business card,

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Speaker 3: so we should do that a business card.

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Speaker 1: No one has an anle.

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Speaker 3: So yes, exactly. So I think word of mouth in

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Speaker 3: its infancy is the catalyst of suppose how we run

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Speaker 3: the business?

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Speaker 1: And I didn't if I ask you, given that you

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Speaker 1: were cooking ad hoc and both sounded voluntary, voluntarily for

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Speaker 1: all these people in the in your industry, where'd you

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Speaker 1: learn to cook? We owe you. You're not a chef.

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Speaker 3: No, I'm not a chef. And I think I'm only

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Speaker 3: finally gotten over this imposter syndrome of not being a chef.

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Speaker 3: And we are seven and a half eight years into

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Speaker 3: the business, and I only have just shaken that that feeling.

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Speaker 3: But I love to cook. From all my mother at home,

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Speaker 3: but not to say that I was dedicated cooking as

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Speaker 3: a child. I was an orphan kid to my mother.

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Speaker 3: So but she did have the bold flavors and the

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Speaker 3: generosity where we did not eat a lot of takeaway

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Speaker 3: when we were children. She would always have a full

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Speaker 3: on banquet every night. She still lives.

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Speaker 2: So she's actually been a big part of the business

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Speaker 2: in Sewan, so that's cool.

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Speaker 1: First, the first when we first opened.

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Speaker 2: So Mar lives in This is not this doesn't make

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Speaker 2: sense to anybody that's not South Australia, but Mar lives

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Speaker 2: in Modbury Teacher Gully, which is about it's on the

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Speaker 2: other side of the city, so it's a good hour

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Speaker 2: and a half hour and.

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Speaker 1: A bit drive down here from here.

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Speaker 2: So what would happen is that we would Marwood Trins

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Speaker 2: Mum would go and get all the ingredients and then

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Speaker 2: come down on Saturdays and then cook all day Saturday

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Speaker 2: with Trin and then Saturday nights stay over our place

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Speaker 2: and then we would open on Sundays. That's how the

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Speaker 2: business started was just Sundays in the beginning days, just Sundays,

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Speaker 2: and then we were able to make that work and

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Speaker 2: then it sort of developed from there. But I think

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Speaker 2: that I think with cooking as a general thing is

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Speaker 2: that Trin can cook. Obviously, I think that's pretty reasonable statements.

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Speaker 2: But I also think that being a chef is there's lots.

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Speaker 1: Of people that can cook for four people. I mean,

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Speaker 1: most people's mums are good cook I even cook for

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Speaker 1: four people.

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Speaker 2: It's not a skill that should be taken lightly.

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Speaker 1: It's an amazing skill.

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Speaker 2: But then if you try to cook for ten, most

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Speaker 2: people can do it, but the kitchen is going to

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Speaker 2: be a mess. You better hold on because it could

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Speaker 2: be half an hour late. So to cook for ten

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Speaker 2: and then to cook for twenty. And I remember when

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Speaker 2: a good example of this when I got engaged. We

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Speaker 2: didn't want to have a big wedding, so we had

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Speaker 2: a big engagement party and we did one hundred and

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Speaker 2: twenty people and Trin and here, no this is before here.

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Speaker 2: We actually catered it at our house. It's just a

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Speaker 2: rental property, and Trin's mum and Tren cooked for one

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Speaker 2: hundred and twenty people. So that sort of gives you

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Speaker 2: an indication of like people who can do it at scale.

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Speaker 1: That's a talent.

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Speaker 2: There's there's cooking and then there's chefing, and probably the

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Speaker 2: biggest difference is how you do things at scale and

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Speaker 2: keeping the consistency there. So I think that that's where

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Speaker 2: we sort of thought we could probably do this, maybe

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Speaker 2: not a restaurant level, but maybe it's a little weekend.

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Speaker 2: Maybe we've got something here.

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Speaker 3: We never planned to be a restaurant. Was like our

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Speaker 3: liqua license didn't land until year two. We actually had

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Speaker 3: aspirations to be like a cool bun me shop like that.

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Speaker 1: That was the idea, as in that sort of waste stuff. Yes, yeah,

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Speaker 1: we were trains of these.

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Speaker 3: Name and the place still has as a Vietnamese soul,

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Speaker 3: but we really progressed into more of a modern Asian

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Speaker 3: style of cuisine. So it's just it's just organically evolved,

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Speaker 3: Like we didn't choose to make We didn't make a

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Speaker 3: conscious effort to think, oh we're going to be restauranteurs,

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Speaker 3: we're going to do this all that we'll accolades. We

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Speaker 3: just happened to evolve it where it just is a

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Speaker 3: restaurant now, So we didn't set out to be one.

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Speaker 1: So your your parents, I presume both your parents are

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Speaker 1: from Vienna, like born born in vietnamam.

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Speaker 3: Born in Vietnam, different areas they met.

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Speaker 1: Here administrated, were they Your mum's on a chef, she's

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Speaker 1: just like a family cookoth of it.

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Speaker 3: Yes. No, she was a seamstress and my dad was

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Speaker 3: a fisherman, so very different backgrounds. He's brought us. She's Catholic,

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Speaker 3: so best of both worlds in my upbringing.

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Speaker 1: And there's a lot of Vietnamese and Catholics here, Yes,

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Speaker 1: a lot. I only just recently found that out. That's

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Speaker 1: that's I guess it must be the French influence in Vienna. Yes,

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Speaker 1: the same way I could reconcile in my own head.

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Speaker 3: No, it very much so is so it's just growing

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Speaker 3: up with those different influences, different cultures, and having two

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Speaker 3: different religions in one household that was really challenging enough.

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Speaker 3: And then them both living in Australia and having best

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Speaker 3: of both wells of Vietnamese food in its abundance along

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Speaker 3: with the Australian lifestyles.

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Speaker 1: How would you describe I'm getting my mouth downed water,

360
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Speaker 1: but how would you describe Vietnamese food? I mean, like,

361
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Speaker 1: if you were to say not so much an ingredients

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Speaker 1: you perhaps you can go to an ingredientce you want to.

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Speaker 1: But in terms of the experience that one has when

364
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Speaker 1: the Vietnamese food, particularly your style of food here, like

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Speaker 1: in Vietnamese influence is sort of like it sounds like

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Speaker 1: it's got a lot of you know, warmth and home

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Speaker 1: cooking element or whatever. It's not like, you know, high

368
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Speaker 1: end by the sound of its correct if I'm wrong.

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Speaker 1: It's not a high end, but it's tasty, maybe obviously consistent.

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Speaker 1: It makes you feel welcome. You're talking about the pub

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Speaker 1: feel too, like you know, you know the community. How

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Speaker 1: would you best describe Vietnamese food in this establishment, Well,

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Speaker 1: I don't.

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Speaker 3: Think I would describe it as Vietnamese food, more of

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Speaker 3: a not anymore. Maybe a few years ago it has

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Speaker 3: no Yeah, but we would probably look to play on

377
00:18:39,040 --> 00:18:44,760
Speaker 3: steak and chips exactly. It has a Vietnamese soul, but

378
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Speaker 3: the food at the end of the day, it's it's

379
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Speaker 3: nourishing and what we like to do because we describe

380
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Speaker 3: it as it is modern Asian. We like to embrace

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Speaker 3: all the cultures that comes from the kitchen and that's

382
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Speaker 3: where all the influences into the chefs.

383
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Speaker 2: Yeah, there's probably an evolution of the last few years.

384
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Speaker 2: If you if you go sort of a year winers

385
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Speaker 2: takeaway like Mar and Trient and I that's it.

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Speaker 1: And then how you got that smashed up left your

387
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Speaker 1: I actually not normally know how those years coming back

388
00:19:17,080 --> 00:19:19,760
Speaker 1: actually got finger. Yes, they're doing the same thing. I think,

389
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Speaker 1: there you go yesterday. Figure want to think this.

390
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Speaker 2: Is from getting punched a bit too much, but no

391
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Speaker 2: that you know the idea of working with your wife

392
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Speaker 2: and your mother in law and a small businesses.

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Speaker 1: You want to be that and drink but that's okay.

394
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Speaker 2: No, we had the first the first year we were

395
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Speaker 2: straight up vie and that was great because Mar and

396
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Speaker 2: Tren it made sense. And then year two I would

397
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Speaker 2: think that we were a little bit more pushed the

398
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Speaker 2: boundaries a bit further into my modern v it Potentially.

399
00:19:51,680 --> 00:19:53,399
Speaker 2: What happened though, was there was a little bit of

400
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Speaker 2: a shift when we hit a we did hit a

401
00:19:55,480 --> 00:19:57,960
Speaker 2: glass ceiling, We hit a ceiling where it was there's

402
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Speaker 2: only so much that we could do as with there's

403
00:20:00,880 --> 00:20:02,960
Speaker 2: only so much that when we just talk about the food,

404
00:20:03,080 --> 00:20:06,040
Speaker 2: there's only so much that Trin could do with Ma

405
00:20:06,320 --> 00:20:10,200
Speaker 2: as her cooking partner. What happened is we were able

406
00:20:10,240 --> 00:20:12,760
Speaker 2: to sort of break through that and when we started

407
00:20:12,760 --> 00:20:17,320
Speaker 2: to get staff and get some more interest. Is that

408
00:20:17,600 --> 00:20:21,879
Speaker 2: it allowed Trin to go from doing vat, which I

409
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Speaker 2: think I can safely say.

410
00:20:23,119 --> 00:20:28,040
Speaker 1: Loves, but it wasn't her wheelhouse. So what was nice

411
00:20:28,119 --> 00:20:30,800
Speaker 1: is that in years three and four, let's say we

412
00:20:30,880 --> 00:20:35,199
Speaker 1: started to push into modern Southeast Asian. So maybe there's

413
00:20:35,320 --> 00:20:37,440
Speaker 1: some VA in there, yeah, but there was a much

414
00:20:37,480 --> 00:20:39,560
Speaker 1: more of a modern take on a bit of everything else,

415
00:20:39,560 --> 00:20:44,119
Speaker 1: I mean, and Japanese. And so then I think in

416
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Speaker 1: the last couple of years you really have got this.

417
00:20:46,920 --> 00:20:48,959
Speaker 1: If you sort of want to describe what our food is,

418
00:20:49,080 --> 00:20:54,399
Speaker 1: it's Trend's background and her family at the core.

419
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Speaker 2: But we've had chefs. We've had a number of chefs

420
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Speaker 2: come through, and we have a number with us now.

421
00:20:59,760 --> 00:21:05,480
Speaker 2: We have twenty staff, five five full time chefs. We've

422
00:21:05,480 --> 00:21:12,120
Speaker 2: had chefs from Thailand, South Korea, Hong Kong, We've had

423
00:21:12,160 --> 00:21:16,359
Speaker 2: obviously born and bred here, We've had guys from the Pool.

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Speaker 1: So what's been able to happen Indonesia.

425
00:21:19,480 --> 00:21:21,919
Speaker 2: Whi's been great is to pull from what's lovely for

426
00:21:22,040 --> 00:21:23,720
Speaker 2: us is that if we just made it, if we

427
00:21:23,760 --> 00:21:26,680
Speaker 2: stayed via, I don't think Trim would then be hamstrung

428
00:21:26,760 --> 00:21:29,960
Speaker 2: to only do a modern version of that. What's nice

429
00:21:30,040 --> 00:21:33,800
Speaker 2: is that we can take food from anywhere in Asia

430
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Speaker 2: and sort of mix and match and sort of have

431
00:21:36,640 --> 00:21:39,120
Speaker 2: more of an ethos of it has to be punchy

432
00:21:39,600 --> 00:21:42,159
Speaker 2: and flavorful and sort of be our kind of food,

433
00:21:42,640 --> 00:21:45,320
Speaker 2: but it doesn't have to be. We can take a

434
00:21:45,400 --> 00:21:47,840
Speaker 2: little bit like this time of the year, it's great.

435
00:21:47,880 --> 00:21:50,560
Speaker 2: You want more hearty, you know, soul food, so you

436
00:21:50,600 --> 00:21:52,639
Speaker 2: can take you can imagine some of those regions are

437
00:21:52,640 --> 00:21:54,840
Speaker 2: better at that. And then in summer, when you're going

438
00:21:54,920 --> 00:21:57,360
Speaker 2: lighter and fresher and maybe more seafood, you can sort

439
00:21:57,359 --> 00:22:00,760
Speaker 2: of lean into a bit more of.

440
00:22:00,480 --> 00:22:04,560
Speaker 1: So you say, it's sort of somewhat seasonal, very much definitely,

441
00:22:04,760 --> 00:22:06,880
Speaker 1: And when let's say somebody comes here from the pool,

442
00:22:06,920 --> 00:22:08,800
Speaker 1: do you sort of lean lean into that and sort

443
00:22:08,800 --> 00:22:11,080
Speaker 1: of say, is there some nipolice dish you can cook?

444
00:22:11,880 --> 00:22:14,200
Speaker 2: The last time when when Rajah was here, we had

445
00:22:14,200 --> 00:22:16,560
Speaker 2: a goat curry on yeah, so it was like great

446
00:22:17,920 --> 00:22:19,800
Speaker 2: love go curry yeah, and it worked really.

447
00:22:19,640 --> 00:22:21,159
Speaker 1: Well because it was the middle of winter. But then

448
00:22:21,200 --> 00:22:22,240
Speaker 1: when we hit something.

449
00:22:22,200 --> 00:22:24,720
Speaker 3: Yeah, well I think it's because I because I don't

450
00:22:24,760 --> 00:22:29,840
Speaker 3: come from a chefing background, I approached the kitchen a

451
00:22:29,880 --> 00:22:34,959
Speaker 3: little bit differently and I actually digitalized all the kitchen

452
00:22:35,000 --> 00:22:35,800
Speaker 3: processes too.

453
00:22:36,320 --> 00:22:39,760
Speaker 1: So you mean you reduce everything to writing, but yeah,

454
00:22:40,320 --> 00:22:41,359
Speaker 1: you systemize it.

455
00:22:41,440 --> 00:22:47,840
Speaker 3: Yes, it's not normal, like there was no handwriting on oily, greasy,

456
00:22:48,000 --> 00:22:50,880
Speaker 3: greasy pieces of paper of an old menu. Like everything

457
00:22:50,960 --> 00:22:55,959
Speaker 3: is online, so chefs have access to prep list, recipes,

458
00:22:56,080 --> 00:23:00,480
Speaker 3: everything is streamlined online. So I think it operates in

459
00:23:00,520 --> 00:23:04,000
Speaker 3: such an efficient way where that has been a big

460
00:23:04,000 --> 00:23:05,919
Speaker 3: culture shop for a lot of chefs coming through. But

461
00:23:06,000 --> 00:23:10,280
Speaker 3: what that also means is because we're not faffing around,

462
00:23:10,320 --> 00:23:14,679
Speaker 3: let's just say with the processes of handwriting all the

463
00:23:14,800 --> 00:23:18,879
Speaker 3: verbal handovers, we get to embrace the actual cooking and

464
00:23:18,960 --> 00:23:22,439
Speaker 3: embrace people's experience because when you come into a new kitchen,

465
00:23:22,680 --> 00:23:24,960
Speaker 3: we like to embrace their strengths. And how do you

466
00:23:25,040 --> 00:23:28,080
Speaker 3: do that You find out what they are good at,

467
00:23:28,119 --> 00:23:30,800
Speaker 3: and that's where we can focus on that. If we're

468
00:23:30,880 --> 00:23:34,480
Speaker 3: just dealing with like low end admin, then we're always

469
00:23:34,520 --> 00:23:38,080
Speaker 3: trapped in and board, Yes, and board, And I am

470
00:23:38,119 --> 00:23:43,160
Speaker 3: someone who can't bared the guests and I can't stand still.

471
00:23:43,200 --> 00:23:47,000
Speaker 3: I can't sit still twenty hour days on our feet

472
00:23:47,720 --> 00:23:49,480
Speaker 3: do the same cooking. It doesn't.

473
00:23:50,040 --> 00:23:52,200
Speaker 1: It's got to work for it intellectually.

474
00:23:52,200 --> 00:23:53,640
Speaker 2: And there's two ways you can run. I think there's

475
00:23:53,640 --> 00:23:57,159
Speaker 2: two basic stores of thought in hospitality. Either do you

476
00:23:57,200 --> 00:23:59,639
Speaker 2: get a good system, you do it well and you

477
00:23:59,680 --> 00:24:01,360
Speaker 2: tell every everybody behay, this is what we've been doing

478
00:24:01,359 --> 00:24:03,520
Speaker 2: for ages, and you just knock it out the park

479
00:24:04,119 --> 00:24:06,520
Speaker 2: and you become that place that why do we go there?

480
00:24:06,640 --> 00:24:07,240
Speaker 1: Because we've got it.

481
00:24:07,280 --> 00:24:09,600
Speaker 2: We have an anniversary at that same place every time,

482
00:24:09,680 --> 00:24:12,000
Speaker 2: we get the same dishes, and it's beautiful and lovely

483
00:24:12,040 --> 00:24:14,920
Speaker 2: and nostalgic, and you can sort of rewind life every

484
00:24:14,920 --> 00:24:18,520
Speaker 2: time you go in or put a line through that

485
00:24:18,920 --> 00:24:21,400
Speaker 2: and then do what we I hope what we do here,

486
00:24:21,640 --> 00:24:25,119
Speaker 2: which is constantly changing, constantly new things on the menu,

487
00:24:25,560 --> 00:24:29,640
Speaker 2: constant pressure on the chefs too. We do not have

488
00:24:29,720 --> 00:24:33,040
Speaker 2: this dish. We don't have a replacement for this. We

489
00:24:33,080 --> 00:24:36,119
Speaker 2: do can't get that anymore. We're now doing this and

490
00:24:36,160 --> 00:24:37,320
Speaker 2: it just for context.

491
00:24:37,400 --> 00:24:37,480
Speaker 1: Now.

492
00:24:37,560 --> 00:24:41,200
Speaker 2: In the last two years we've only done set menu,

493
00:24:41,800 --> 00:24:44,520
Speaker 2: so everybody who comes in the door is on a

494
00:24:44,720 --> 00:24:50,080
Speaker 2: nine course set menu. And then that needs to be

495
00:24:50,119 --> 00:24:54,080
Speaker 2: something that is constantly changing so that we can look

496
00:24:54,119 --> 00:24:57,600
Speaker 2: after those people. You know, we don't do a summer,

497
00:24:57,720 --> 00:25:00,760
Speaker 2: winter or even a seasonal menu. It's try to take

498
00:25:00,760 --> 00:25:02,520
Speaker 2: a dish off every couple of weeks and put a

499
00:25:02,560 --> 00:25:03,040
Speaker 2: new dish on.

500
00:25:03,480 --> 00:25:05,399
Speaker 3: And it really is based on, well, we have a

501
00:25:05,440 --> 00:25:09,080
Speaker 3: local fishman, what has he caught this week? Sorry? Sometimes

502
00:25:09,200 --> 00:25:13,320
Speaker 3: well not sometimes often I just throw all the chefs

503
00:25:13,359 --> 00:25:16,800
Speaker 3: in the deep end what we're cooking based on we

504
00:25:16,840 --> 00:25:19,920
Speaker 3: receive forty helos of nanninggui what are we making? So

505
00:25:20,040 --> 00:25:22,000
Speaker 3: we use the whole thing. Oh, nanny guy is a

506
00:25:22,119 --> 00:25:24,919
Speaker 3: red snapp up just context, just to fish that is

507
00:25:24,920 --> 00:25:28,520
Speaker 3: caught locally. So every week is just generating ideas. And

508
00:25:28,840 --> 00:25:33,280
Speaker 3: because when we do higher and it's based on my curiosity,

509
00:25:33,560 --> 00:25:36,359
Speaker 3: we have chefs who are also curious, meaning we try

510
00:25:36,440 --> 00:25:39,080
Speaker 3: different things that doesn't work, trial and error, and you

511
00:25:39,160 --> 00:25:42,800
Speaker 3: have to have a personality where you can take feedback.

512
00:25:43,440 --> 00:25:49,320
Speaker 3: And that's where where we probably have clocked up a

513
00:25:49,359 --> 00:25:54,280
Speaker 3: lot of experiences. We absorb feedback well and we react

514
00:25:54,320 --> 00:25:57,440
Speaker 3: to it well. So that's carrying about one percent. So

515
00:25:57,520 --> 00:26:00,720
Speaker 3: that's in the food and the people. So alsoircumstances. So

516
00:26:00,800 --> 00:26:02,000
Speaker 3: we have to adapt quite quickly.

517
00:26:02,040 --> 00:26:03,280
Speaker 1: Let's make it hard. Sometimes for.

518
00:26:04,760 --> 00:26:08,200
Speaker 2: I can completely understand how a chef who is looking

519
00:26:08,200 --> 00:26:11,760
Speaker 2: for a new position says, Oh, like, I'm really creative,

520
00:26:11,800 --> 00:26:14,359
Speaker 2: I'm really interested, blah blah blah. But maybe they're in

521
00:26:14,400 --> 00:26:15,879
Speaker 2: a time of their life where they just want to

522
00:26:15,920 --> 00:26:18,520
Speaker 2: go to work, do the job, and then go home.

523
00:26:18,880 --> 00:26:20,359
Speaker 2: There are a lot of places where they can go

524
00:26:20,400 --> 00:26:21,840
Speaker 2: where it's like, look, mate, this is the menu. It's

525
00:26:21,840 --> 00:26:23,720
Speaker 2: going to be the menu for six months. You go in,

526
00:26:23,880 --> 00:26:27,119
Speaker 2: you bang it out, and then at five o'clock we're done.

527
00:26:27,280 --> 00:26:30,280
Speaker 2: And I can appreciate that. So what we try to

528
00:26:30,280 --> 00:26:33,040
Speaker 2: do is be very clear with staff is when they

529
00:26:33,040 --> 00:26:36,040
Speaker 2: do come in, that's not the kitchen that we're running.

530
00:26:36,119 --> 00:26:38,000
Speaker 2: It's going to be a bit of an Okay, it's Wednesday,

531
00:26:39,080 --> 00:26:42,280
Speaker 2: we don't have this. That means that dish is completely gone,

532
00:26:42,640 --> 00:26:44,399
Speaker 2: which means that we've got to create a new one,

533
00:26:44,720 --> 00:26:47,040
Speaker 2: which also means that all the alternatives, because if it's

534
00:26:47,040 --> 00:26:50,280
Speaker 2: a beef dish, then we have to make the pescatarian option,

535
00:26:50,359 --> 00:26:53,080
Speaker 2: the vegan option, all have to then match the new dish.

536
00:26:53,359 --> 00:26:55,040
Speaker 2: So we're going to have to create three new dishes

537
00:26:56,200 --> 00:26:58,480
Speaker 2: by tomorrow, which means we have to have all the

538
00:26:58,600 --> 00:27:01,440
Speaker 2: ingredients here this afternoon, and you guys are going to

539
00:27:01,480 --> 00:27:03,760
Speaker 2: have to test run it, get it right, be really

540
00:27:03,800 --> 00:27:05,800
Speaker 2: happy to serve it, and then all the front of

541
00:27:05,840 --> 00:27:07,800
Speaker 2: house are going to have to learn all three dishes

542
00:27:07,920 --> 00:27:09,360
Speaker 2: why tomorrow and get.

543
00:27:09,160 --> 00:27:10,120
Speaker 3: The customer feedback.

544
00:27:10,520 --> 00:27:13,560
Speaker 1: So just on that because that's that's interesting. That's like

545
00:27:13,640 --> 00:27:17,760
Speaker 1: how you execute on your on your strategy. So is

546
00:27:17,800 --> 00:27:20,159
Speaker 1: that like a Monday is because you're open on Tuesday?

547
00:27:20,320 --> 00:27:22,240
Speaker 1: What are we talking about here so that that day

548
00:27:22,240 --> 00:27:24,080
Speaker 1: we and do you guys sit down and taste it

549
00:27:24,160 --> 00:27:25,639
Speaker 1: or does everyone sit and taste it? How does that

550
00:27:25,720 --> 00:27:26,600
Speaker 1: work normally?

551
00:27:26,680 --> 00:27:29,000
Speaker 2: I'd love to say, well that we have a Monday

552
00:27:29,000 --> 00:27:30,600
Speaker 2: where we have a day off and then Tuesday is

553
00:27:30,600 --> 00:27:33,120
Speaker 2: expect night. It's normally on the Thursday where we're open

554
00:27:33,200 --> 00:27:34,520
Speaker 2: in a few hours and it's kind.

555
00:27:34,400 --> 00:27:37,680
Speaker 1: Of all go, well a little bit of a little

556
00:27:37,680 --> 00:27:38,320
Speaker 1: bit of that time.

557
00:27:38,480 --> 00:27:43,919
Speaker 3: Yes, but it's not a perfect system based on a

558
00:27:44,080 --> 00:27:49,560
Speaker 3: very obsessive personality. So it is a it's daily, it's

559
00:27:49,600 --> 00:27:53,399
Speaker 3: planned daily, it's communicated daily. But do you still do

560
00:27:53,480 --> 00:27:56,560
Speaker 3: have a deadline of opening on Thursday where the curtain

561
00:27:56,600 --> 00:27:57,080
Speaker 3: call is?

562
00:27:57,840 --> 00:28:00,560
Speaker 1: But what do you do if you're going to on Thursday?

563
00:28:00,600 --> 00:28:02,480
Speaker 1: So do you do this on the Wednesday, you do that.

564
00:28:02,760 --> 00:28:05,359
Speaker 3: We have a full prep day on Wednesday the team.

565
00:28:05,720 --> 00:28:08,040
Speaker 1: So you walk in and say take me through it. You

566
00:28:08,080 --> 00:28:09,919
Speaker 1: walk and say, this is a fish I've got today.

567
00:28:09,920 --> 00:28:12,680
Speaker 1: It's whatever, a snap or something ll be for whatever

568
00:28:12,680 --> 00:28:16,680
Speaker 1: the case will be. We're going to do this. Do

569
00:28:16,760 --> 00:28:19,199
Speaker 1: you say, asked, how do you want to cook it?

570
00:28:20,040 --> 00:28:23,800
Speaker 3: I have some ideas, but then I ask the chefs

571
00:28:23,800 --> 00:28:27,200
Speaker 3: what they have been thinking about as well, because every

572
00:28:27,440 --> 00:28:31,200
Speaker 3: individual chef who works here, they are working on the menu.

573
00:28:31,240 --> 00:28:33,760
Speaker 3: They're learning the menu and learning cooking techniques that are

574
00:28:33,760 --> 00:28:38,000
Speaker 3: on the current menu. But I also have a rule

575
00:28:38,040 --> 00:28:41,400
Speaker 3: where they have two or three dishes in their minds.

576
00:28:41,400 --> 00:28:43,840
Speaker 3: In the background, there's always what's the next one?

577
00:28:43,960 --> 00:28:45,200
Speaker 1: So it's quite collaborative.

578
00:28:45,240 --> 00:28:47,920
Speaker 3: It is very collaborative, and I don't think we I

579
00:28:47,920 --> 00:28:49,960
Speaker 3: could run the business in any other way.

580
00:28:50,520 --> 00:28:52,640
Speaker 1: Can you sit down and taste it cooked?

581
00:28:52,760 --> 00:28:54,080
Speaker 3: Everyone hands out?

582
00:28:54,240 --> 00:28:55,440
Speaker 1: How many people taste.

583
00:28:55,280 --> 00:28:59,160
Speaker 3: Like everybody front of house, right and back of house.

584
00:28:59,160 --> 00:29:01,840
Speaker 3: So it's a whole laborative efforts.

585
00:29:01,880 --> 00:29:03,959
Speaker 2: One of the ways it's worked quite well is that

586
00:29:04,000 --> 00:29:06,480
Speaker 2: what we try to do this is probably not financially

587
00:29:06,520 --> 00:29:07,920
Speaker 2: the best way to do it, but it has worked

588
00:29:07,920 --> 00:29:11,320
Speaker 2: for us is that. So let's say you guys all

589
00:29:11,360 --> 00:29:16,000
Speaker 2: came in at eight on this Friday night train probably,

590
00:29:16,080 --> 00:29:17,600
Speaker 2: so we're going to get we're going to get eight

591
00:29:17,640 --> 00:29:19,800
Speaker 2: or nine courses, so there's plenty of food and it's

592
00:29:19,840 --> 00:29:21,520
Speaker 2: good value. And when you sit down, hopefully you read

593
00:29:21,520 --> 00:29:23,600
Speaker 2: it and you go, oh, that's like nine courses for

594
00:29:23,760 --> 00:29:24,560
Speaker 2: eighty nine bucks.

595
00:29:24,600 --> 00:29:27,800
Speaker 1: Is it's good value? It's really good value. Yeah, it's

596
00:29:27,840 --> 00:29:28,200
Speaker 1: not bad.

597
00:29:28,240 --> 00:29:30,240
Speaker 2: And then hopefully what happens is you sit down and

598
00:29:30,280 --> 00:29:32,320
Speaker 2: then as we go through, let's say there's no dietaries

599
00:29:32,320 --> 00:29:34,320
Speaker 2: and you seem like a great table and I flag

600
00:29:34,400 --> 00:29:38,440
Speaker 2: you as a good table front of house yep, so

601
00:29:38,960 --> 00:29:40,480
Speaker 2: or one of the girls fron one of the staff

602
00:29:40,520 --> 00:29:42,520
Speaker 2: front of the house might say, hey, really great table,

603
00:29:42,640 --> 00:29:44,480
Speaker 2: really lovely, we like them.

604
00:29:44,840 --> 00:29:45,080
Speaker 1: Cool.

605
00:29:45,120 --> 00:29:47,320
Speaker 2: What Triin might then do is those new dishes that

606
00:29:47,320 --> 00:29:49,040
Speaker 2: we're mucking around with, you.

607
00:29:48,920 --> 00:29:51,719
Speaker 1: Get to try it. It's really extra one. It's not

608
00:29:51,920 --> 00:29:54,480
Speaker 1: it's on top just to give from the chefs.

609
00:29:54,480 --> 00:29:56,120
Speaker 2: Throw it out there because worst case scenario if you

610
00:29:56,120 --> 00:29:57,760
Speaker 2: don't like it, or it was a bit salty, or

611
00:29:57,800 --> 00:29:59,200
Speaker 2: it was a bit this, so we're not quite hitting

612
00:29:59,240 --> 00:29:59,600
Speaker 2: the mark.

613
00:30:00,000 --> 00:30:01,560
Speaker 1: It's an extra gift. Do you get some punishes in

614
00:30:01,600 --> 00:30:03,640
Speaker 1: there's get some people it's.

615
00:30:03,520 --> 00:30:05,920
Speaker 2: A nice little like then we can get some feedback

616
00:30:05,960 --> 00:30:07,560
Speaker 2: and it's going to be positive because it's just an

617
00:30:07,560 --> 00:30:08,480
Speaker 2: extra one.

618
00:30:08,800 --> 00:30:12,040
Speaker 1: We had to handle it. Those someone both experience and

619
00:30:12,120 --> 00:30:14,960
Speaker 1: someone gets here goes maybe there needs to be a

620
00:30:14,960 --> 00:30:16,680
Speaker 1: little bit more mint in that or something like that.

621
00:30:16,840 --> 00:30:18,920
Speaker 2: How that happens all the time the time, But I

622
00:30:18,960 --> 00:30:21,600
Speaker 2: think you take a lot of you take a lot.

623
00:30:21,480 --> 00:30:26,240
Speaker 1: Of pressure off that scenario by it being a gift

624
00:30:26,240 --> 00:30:28,240
Speaker 1: from the chefs, because if we're just mucking around and

625
00:30:28,240 --> 00:30:30,520
Speaker 1: we're getting feedback, then no one has to be too

626
00:30:31,000 --> 00:30:31,360
Speaker 1: some of.

627
00:30:31,280 --> 00:30:34,280
Speaker 3: The feedbacks code some of that's valid, and you have

628
00:30:34,320 --> 00:30:38,000
Speaker 3: to have a certain type of personality be able to

629
00:30:38,040 --> 00:30:40,240
Speaker 3: be objective with any feedback.

630
00:30:40,400 --> 00:30:42,920
Speaker 1: How come we do so calm because most people work

631
00:30:42,920 --> 00:30:44,280
Speaker 1: in this industry are mental.

632
00:30:44,560 --> 00:30:48,760
Speaker 3: Oh no, that's some of the surface that's questionable. No weed,

633
00:30:50,440 --> 00:30:55,360
Speaker 3: Carl in the morning, or we have gone through a

634
00:30:55,360 --> 00:30:59,000
Speaker 3: lot of waves with the business like covid et cetera.

635
00:30:59,240 --> 00:31:03,680
Speaker 3: Where I think the drinking culture of the kitchen, it's

636
00:31:03,720 --> 00:31:06,400
Speaker 3: not something that's not a strong presence in this kitchen.

637
00:31:06,760 --> 00:31:10,160
Speaker 3: It may have been at one point years ago, but

638
00:31:10,320 --> 00:31:14,080
Speaker 3: now it's a work life balance as far as especially

639
00:31:14,120 --> 00:31:18,000
Speaker 3: the physical mental health. And that's for us as those

640
00:31:18,080 --> 00:31:21,720
Speaker 3: who we own the business and we work in the business.

641
00:31:22,280 --> 00:31:27,080
Speaker 3: We have to take care of our our minds and

642
00:31:27,320 --> 00:31:30,080
Speaker 3: keeping mentally sharp is a big one for me because

643
00:31:30,120 --> 00:31:34,920
Speaker 3: we have to run services the way we want to.

644
00:31:35,480 --> 00:31:37,640
Speaker 3: So it's just being sharp meaning going to you know,

645
00:31:37,680 --> 00:31:40,600
Speaker 3: going to the gym, getting a smashed up ear in.

646
00:31:40,800 --> 00:31:42,400
Speaker 1: But I was going to say, how do you how

647
00:31:42,480 --> 00:31:45,000
Speaker 1: do you how do you sort of maintain the rage

648
00:31:45,800 --> 00:31:48,000
Speaker 1: I mean the energy as opposed to rage for the

649
00:31:48,120 --> 00:31:50,160
Speaker 1: energy in the kitchen. But at the same time, you

650
00:31:50,200 --> 00:31:52,960
Speaker 1: have to balance your lives out and you're working together

651
00:31:53,000 --> 00:31:53,480
Speaker 1: all the time.

652
00:31:53,600 --> 00:31:55,360
Speaker 3: Oh yes, we are extremely married.

653
00:31:55,760 --> 00:31:57,080
Speaker 1: We don't have to there's no like.

654
00:31:57,320 --> 00:31:59,360
Speaker 2: If anyone's listening to this and it's like, okay, hang

655
00:31:59,400 --> 00:32:00,840
Speaker 2: on to sack Paul this, I need to know what

656
00:32:00,880 --> 00:32:01,440
Speaker 2: the answer is.

657
00:32:01,520 --> 00:32:05,040
Speaker 1: I don't think there's a good answer. It's no like yet.

658
00:32:05,880 --> 00:32:09,040
Speaker 2: I think trend's pretty It's not going to work for

659
00:32:09,080 --> 00:32:11,920
Speaker 2: everybody as far as our staff or customers, etc. But

660
00:32:12,040 --> 00:32:18,400
Speaker 2: I think we're both pretty decent at being quite aggressive

661
00:32:18,440 --> 00:32:21,160
Speaker 2: is the wrong word, but aggressive early. So if we

662
00:32:21,200 --> 00:32:24,760
Speaker 2: don't like something, you tell people straight away this is

663
00:32:24,800 --> 00:32:26,880
Speaker 2: shit or this is maybe not shit, but this isn't

664
00:32:26,880 --> 00:32:29,360
Speaker 2: going to work. So the amount of time that trend

665
00:32:29,360 --> 00:32:31,760
Speaker 2: doesn't yell in the kitchen. But if something hits the

666
00:32:31,800 --> 00:32:33,800
Speaker 2: past that is not good, the chef's going to know

667
00:32:34,280 --> 00:32:36,600
Speaker 2: there's not going to be a well we'll maybe thinking

668
00:32:36,640 --> 00:32:38,800
Speaker 2: maybe we could serve it, and it's going to be

669
00:32:38,840 --> 00:32:40,760
Speaker 2: it's not good enough. With disn't work and with the

670
00:32:40,760 --> 00:32:43,840
Speaker 2: front of house taking feedback off customers or et cetera,

671
00:32:43,920 --> 00:32:46,080
Speaker 2: if we do something wrong. I think it works better

672
00:32:46,120 --> 00:32:48,800
Speaker 2: when we are straight down the line as honest as

673
00:32:48,800 --> 00:32:51,400
Speaker 2: we can be, because if we can be honest straight away,

674
00:32:52,120 --> 00:32:55,520
Speaker 2: it's a lot easier to be nice at the end.

675
00:32:55,560 --> 00:32:57,720
Speaker 2: I think if we don't, if we're not honest, then

676
00:32:57,760 --> 00:32:59,920
Speaker 2: it kind of doesn't work. So if we can be

677
00:33:00,000 --> 00:33:02,480
Speaker 2: a bit more honest with each other and be brutally honest,

678
00:33:03,800 --> 00:33:07,040
Speaker 2: it always works out better when we are honest straight

679
00:33:07,120 --> 00:33:08,520
Speaker 2: up and then.

680
00:33:08,760 --> 00:33:10,920
Speaker 3: And that's what the customers is true, which is very

681
00:33:10,960 --> 00:33:14,160
Speaker 3: transparent and how we operate. I don't think there is

682
00:33:14,200 --> 00:33:17,640
Speaker 3: a knee you know, it's it's things in our private life.

683
00:33:17,760 --> 00:33:21,040
Speaker 3: We don't have closed door conversations, which I find can

684
00:33:21,080 --> 00:33:22,080
Speaker 3: be quite toxic.

685
00:33:22,320 --> 00:33:24,880
Speaker 1: Do you make sure that personal life doesn't come into

686
00:33:24,880 --> 00:33:26,280
Speaker 1: the into the restaurant to.

687
00:33:26,200 --> 00:33:28,400
Speaker 3: The best of our ability? And is there is he

688
00:33:28,480 --> 00:33:28,880
Speaker 3: making a.

689
00:33:28,840 --> 00:33:32,080
Speaker 1: Face blue before you start?

690
00:33:32,480 --> 00:33:33,480
Speaker 3: We had a blue today?

691
00:33:35,520 --> 00:33:37,240
Speaker 1: How do you? How do you? How do you sort

692
00:33:37,280 --> 00:33:39,960
Speaker 1: of is it like, do you have the ability to

693
00:33:40,000 --> 00:33:42,440
Speaker 1: park it and just say we'll pick it up later?

694
00:33:42,680 --> 00:33:44,520
Speaker 1: Or just the business.

695
00:33:44,600 --> 00:33:46,880
Speaker 3: We table a lot of things, and we do try

696
00:33:46,920 --> 00:33:49,120
Speaker 3: and prioritize just physical.

697
00:33:49,840 --> 00:33:53,560
Speaker 1: Yes, here again we.

698
00:33:53,480 --> 00:33:55,360
Speaker 3: Prioritize just physical activity.

699
00:33:55,520 --> 00:33:58,400
Speaker 1: I think physical is good. I think.

700
00:34:02,640 --> 00:34:06,400
Speaker 2: Trid and I actually it's a small window into our

701
00:34:06,440 --> 00:34:08,680
Speaker 2: personal life. But Trae and I met when we were

702
00:34:08,719 --> 00:34:11,600
Speaker 2: like you were. We've been together for ten years, so

703
00:34:11,600 --> 00:34:13,480
Speaker 2: we met. We're a bit not late in life, like

704
00:34:13,600 --> 00:34:16,160
Speaker 2: Trin was twenty eight twenty nine and I was early thirty,

705
00:34:16,239 --> 00:34:19,320
Speaker 2: so it's not late, but we're probably old enough.

706
00:34:19,080 --> 00:34:21,440
Speaker 1: That how long will it take before we got engaged?

707
00:34:21,680 --> 00:34:24,880
Speaker 3: Oh too much personal information? Maybe three weeks. Anyway, we

708
00:34:24,880 --> 00:34:25,960
Speaker 3: were very impulsive.

709
00:34:26,040 --> 00:34:27,120
Speaker 1: It was a very impulsive.

710
00:34:27,719 --> 00:34:31,080
Speaker 2: This works, let's get married, and we've been married for

711
00:34:31,320 --> 00:34:33,920
Speaker 2: almost ten years now. My point is is that I

712
00:34:33,960 --> 00:34:36,880
Speaker 2: think one of the major reasons that it worked in

713
00:34:37,040 --> 00:34:38,960
Speaker 2: not in a lust ful this is going to work

714
00:34:39,000 --> 00:34:40,320
Speaker 2: because it's all bells and whistles.

715
00:34:40,360 --> 00:34:40,719
Speaker 1: Is that.

716
00:34:41,160 --> 00:34:45,400
Speaker 2: I think Trine in particular is very good at having

717
00:34:45,480 --> 00:34:50,720
Speaker 2: honest conversations and then not letting things linger and saying

718
00:34:50,800 --> 00:34:53,000
Speaker 2: I'm sorry I said this. This is the reason why

719
00:34:53,360 --> 00:34:55,480
Speaker 2: I know you didn't mean it, but we can move on,

720
00:34:55,560 --> 00:34:59,080
Speaker 2: So trying to tackle the because everything gets wrapped in

721
00:34:59,080 --> 00:35:01,920
Speaker 2: emotion and food is emotional anyway, and work is emotional,

722
00:35:01,920 --> 00:35:04,759
Speaker 2: and being married is emotional. But if we unravel the

723
00:35:05,040 --> 00:35:07,720
Speaker 2: emotional bit of it and we go what you said

724
00:35:07,840 --> 00:35:11,080
Speaker 2: was this, I took it this way, but I think

725
00:35:11,120 --> 00:35:13,759
Speaker 2: came mat it this way. So what that does is

726
00:35:13,920 --> 00:35:15,440
Speaker 2: I think Trin and I are probably be very good

727
00:35:15,480 --> 00:35:18,160
Speaker 2: at going there's a problem between us. Can we both

728
00:35:18,440 --> 00:35:21,200
Speaker 2: trying to get to the solution? Because when one person's

729
00:35:21,239 --> 00:35:22,960
Speaker 2: trying to get the solution and somebody else is just

730
00:35:22,960 --> 00:35:23,600
Speaker 2: trying to get.

731
00:35:23,480 --> 00:35:25,839
Speaker 1: Points or defend themselves, it doesn't work.

732
00:35:26,160 --> 00:35:28,319
Speaker 2: So you're going to have that humility, and Trend's very

733
00:35:28,320 --> 00:35:31,319
Speaker 2: good at coming to the I know what you said,

734
00:35:31,360 --> 00:35:32,719
Speaker 2: you didn't mean it, but this is what you said,

735
00:35:32,719 --> 00:35:36,120
Speaker 2: and this is how I took it off.

736
00:35:36,280 --> 00:35:37,120
Speaker 1: There's no tomorrow.

737
00:35:37,440 --> 00:35:39,399
Speaker 3: Don't be sorry, just don't be sorry to be better.

738
00:35:39,640 --> 00:35:43,160
Speaker 2: But getting that straight off the line has I'm not

739
00:35:43,200 --> 00:35:46,239
Speaker 2: saying it's a solution for everybody, because it's brutal to

740
00:35:46,280 --> 00:35:49,520
Speaker 2: hear like you really pissed me off. Because of these reasons,

741
00:35:51,000 --> 00:35:54,160
Speaker 2: it's hard not to go defend and rather going okay,

742
00:35:54,200 --> 00:35:54,920
Speaker 2: I can see.

743
00:35:54,760 --> 00:35:57,479
Speaker 1: That, but this was my point of view. I didn't

744
00:35:57,480 --> 00:35:59,040
Speaker 1: mean to piss you off. I was trying to get.

745
00:35:59,360 --> 00:36:01,000
Speaker 1: What I was trying to say was this, But I

746
00:36:01,000 --> 00:36:03,359
Speaker 1: do apologize. You feel more in love today than you

747
00:36:03,400 --> 00:36:07,120
Speaker 1: did hours ago. Yeah, seriously, when you look at what

748
00:36:07,160 --> 00:36:09,719
Speaker 1: you've achieved and what I'm mean by love, I don't

749
00:36:09,760 --> 00:36:12,279
Speaker 1: mean it's a stupid love, you know, where you know,

750
00:36:12,360 --> 00:36:14,880
Speaker 1: like you know, like when you first meet somebody, or

751
00:36:15,080 --> 00:36:17,400
Speaker 1: you know, when you're impressed by somebody or whatever, but

752
00:36:17,560 --> 00:36:20,400
Speaker 1: more admiration of each other. Because the way you're speaking

753
00:36:20,480 --> 00:36:23,719
Speaker 1: is very you're talking about you're showing me a lot

754
00:36:23,719 --> 00:36:27,040
Speaker 1: of admiration for Trent, like like heap, and you're being

755
00:36:27,160 --> 00:36:34,600
Speaker 1: very I think, very well, very loving in in a

756
00:36:34,680 --> 00:36:37,400
Speaker 1: sense of someone's been there a long time. Yeah, well,

757
00:36:37,440 --> 00:36:40,200
Speaker 1: the love maybe goes out, but it's I don't mean

758
00:36:40,920 --> 00:36:43,759
Speaker 1: probably properly probably understanding of each other.

759
00:36:44,160 --> 00:36:45,400
Speaker 3: So it's nice to hear.

760
00:36:45,920 --> 00:36:51,719
Speaker 1: Proper understanding of each he's on cameras, I'm looking right now. Yeah,

761
00:36:52,360 --> 00:36:55,160
Speaker 1: but would you feel that like, because because it seems

762
00:36:55,200 --> 00:36:58,600
Speaker 1: like restaurants evolved and you know, various in the menu

763
00:36:58,719 --> 00:37:00,880
Speaker 1: is definitely evolved, and the business as evolve from being

764
00:37:00,920 --> 00:37:02,600
Speaker 1: a pop up to what it is now and you've

765
00:37:02,600 --> 00:37:04,239
Speaker 1: gone through all the iterations of it, it seems like

766
00:37:04,239 --> 00:37:06,839
Speaker 1: your relationship has too. Yeah.

767
00:37:06,880 --> 00:37:09,959
Speaker 2: I think if you know, when someone's in there, they've

768
00:37:10,000 --> 00:37:12,400
Speaker 2: just met someone and they're about a month in and

769
00:37:12,440 --> 00:37:14,719
Speaker 2: they're like, they're amazing, there's nothing perfect, you feel like saying, just.

770
00:37:14,680 --> 00:37:17,239
Speaker 1: Go camping, go camping for a week with.

771
00:37:17,239 --> 00:37:20,000
Speaker 2: Them, and then you where do god do it?

772
00:37:20,400 --> 00:37:22,200
Speaker 1: Do?

773
00:37:23,960 --> 00:37:26,480
Speaker 2: I mean camping camping and go for a week you're

774
00:37:26,520 --> 00:37:29,960
Speaker 2: right in winter and then come back and then say same,

775
00:37:30,080 --> 00:37:33,920
Speaker 2: she's gone, because she probably is. But it's different different

776
00:37:34,000 --> 00:37:38,040
Speaker 2: levels of working together in a small space, because do.

777
00:37:37,880 --> 00:37:40,000
Speaker 1: You reckon though when you're in a small business together, especially

778
00:37:40,040 --> 00:37:41,440
Speaker 1: if you're in there with your partner, your wife, your

779
00:37:41,480 --> 00:37:47,320
Speaker 1: husband and or partner, that your relationship either makes it

780
00:37:47,400 --> 00:37:49,160
Speaker 1: or breaks. Like in other words, you can become much

781
00:37:49,160 --> 00:37:52,200
Speaker 1: more resilient and better at you being together or you

782
00:37:52,320 --> 00:37:54,240
Speaker 1: completely just fall over the edge off.

783
00:37:54,239 --> 00:37:55,920
Speaker 2: You want to go a long list of restaurants that

784
00:37:55,960 --> 00:37:58,680
Speaker 2: have fallen over by husband and wife or together, and

785
00:37:58,680 --> 00:38:02,680
Speaker 2: then I've seen because it's just it's so.

786
00:38:02,680 --> 00:38:04,800
Speaker 1: What's your secrets? What do you think your secret sources

787
00:38:04,800 --> 00:38:07,640
Speaker 1: between the two of you, Like, why, what is it?

788
00:38:07,680 --> 00:38:11,160
Speaker 1: Is it? Is it different personality? Is it because your background,

789
00:38:11,239 --> 00:38:13,799
Speaker 1: I mean how you grew up as a kid. What

790
00:38:13,840 --> 00:38:15,520
Speaker 1: do you think it is that? Humility is a big one.

791
00:38:15,560 --> 00:38:21,440
Speaker 1: You said humility. I think skin, yes, skin, Yeah, that's important.

792
00:38:21,640 --> 00:38:25,319
Speaker 3: We have clear lines in the sand of which sections

793
00:38:25,400 --> 00:38:29,600
Speaker 3: of the restaurant we want we operate. So if those

794
00:38:29,640 --> 00:38:33,799
Speaker 3: lines are quite defined, the final say. We already have

795
00:38:33,960 --> 00:38:38,320
Speaker 3: this veto veto of certain areas. So in the business

796
00:38:38,320 --> 00:38:41,720
Speaker 3: side of things, there's a clear line of that's my line,

797
00:38:41,760 --> 00:38:44,279
Speaker 3: that's your line. You have the final say. So I

798
00:38:44,320 --> 00:38:48,239
Speaker 3: think because by that, yes, and we honor that even

799
00:38:48,280 --> 00:38:52,080
Speaker 3: if someone rules. Yeah, we definitely have to have the foundation.

800
00:38:52,239 --> 00:38:55,320
Speaker 3: Otherwise we don't have any business.

801
00:38:55,840 --> 00:38:59,720
Speaker 1: I'm CFO and you're the chief operations officer. I'm finance

802
00:38:59,760 --> 00:39:02,560
Speaker 1: and or operating. So I mean, like in a business, no,

803
00:39:02,760 --> 00:39:05,520
Speaker 1: it's it's very similar and that comes from probably from

804
00:39:05,520 --> 00:39:10,200
Speaker 1: your experience as being in business prior to this. I

805
00:39:10,320 --> 00:39:12,760
Speaker 1: just want to move on to something that I noticed

806
00:39:12,800 --> 00:39:15,120
Speaker 1: in the in the notes, is that will you name

807
00:39:15,160 --> 00:39:18,360
Speaker 1: when a south Stray's best by Goodma Traveler one of

808
00:39:18,880 --> 00:39:19,919
Speaker 1: one off, one off.

809
00:39:20,160 --> 00:39:22,600
Speaker 3: But yeah, but that's just a big deal, which is

810
00:39:22,800 --> 00:39:24,120
Speaker 3: a huge What about accolades?

811
00:39:24,239 --> 00:39:27,560
Speaker 1: How important is it to you? Adelaide accolades? Accolades.

812
00:39:28,040 --> 00:39:35,680
Speaker 3: We appreciate the recognition, but we didn't set out to

813
00:39:35,719 --> 00:39:37,480
Speaker 3: be considered.

814
00:39:38,440 --> 00:39:39,200
Speaker 1: At that level.

815
00:39:39,239 --> 00:39:41,040
Speaker 2: But there's a weird there's a weird like you need

816
00:39:41,040 --> 00:39:45,480
Speaker 2: to put things in brackets so they're great, but you

817
00:39:45,520 --> 00:39:47,719
Speaker 2: need to put a comment button because I think if

818
00:39:47,760 --> 00:39:49,880
Speaker 2: you sort of go, if you judge yourself on the

819
00:39:49,880 --> 00:39:52,600
Speaker 2: accolades you get, you're going to get to get a

820
00:39:52,600 --> 00:39:54,719
Speaker 2: lot of trouble because like so for the last two

821
00:39:54,800 --> 00:39:58,040
Speaker 2: years we've made the top ninety five restaurants in Australia,

822
00:39:58,160 --> 00:39:58,719
Speaker 2: so that's normal.

823
00:39:58,760 --> 00:40:01,520
Speaker 1: It's South Australia that's top ten, so that's great and

824
00:40:02,120 --> 00:40:03,520
Speaker 1: good restaurants and Celestrat.

825
00:40:05,280 --> 00:40:08,279
Speaker 2: Really really good and for us, I think that what

826
00:40:08,480 --> 00:40:11,520
Speaker 2: happened was like the number one thing for us would

827
00:40:11,520 --> 00:40:13,560
Speaker 2: be like, well, don't celebrate them. Don't celebrate it, because

828
00:40:13,600 --> 00:40:17,040
Speaker 2: they'll go away next year, you know, don't don't don't

829
00:40:17,080 --> 00:40:17,400
Speaker 2: take them.

830
00:40:17,440 --> 00:40:19,320
Speaker 3: But I think they don't celebrate.

831
00:40:19,640 --> 00:40:21,719
Speaker 1: But I suppose that's they don't get carried away. No,

832
00:40:21,960 --> 00:40:22,759
Speaker 1: don't get carried away.

833
00:40:22,760 --> 00:40:25,160
Speaker 2: But I think what's good and healthy is when you go, no,

834
00:40:25,520 --> 00:40:28,000
Speaker 2: we're going to celebrate the crap out of this one,

835
00:40:28,239 --> 00:40:30,880
Speaker 2: because this is a big achievement and we're really stoked

836
00:40:30,920 --> 00:40:32,799
Speaker 2: and it's great for the staff and it's great for us,

837
00:40:32,880 --> 00:40:34,160
Speaker 2: and everyone should just celebrate it.

838
00:40:34,400 --> 00:40:36,400
Speaker 1: Do you deserve it? I mean, do you say to yourself,

839
00:40:37,000 --> 00:40:40,320
Speaker 1: you know it's important to say fuck it, I deserve it.

840
00:40:40,360 --> 00:40:43,000
Speaker 1: We deserve it or not just YouTube, but everybody.

841
00:40:43,200 --> 00:40:47,880
Speaker 3: Based on hard work. I feel like it is quite valid.

842
00:40:47,960 --> 00:40:50,719
Speaker 1: I mean an arrogant I'm just saying, like, because you have,

843
00:40:50,880 --> 00:40:52,520
Speaker 1: you got to bank you wins and give yourself a

844
00:40:52,560 --> 00:40:53,240
Speaker 1: bat And that's.

845
00:40:53,120 --> 00:40:55,120
Speaker 2: Probably what I supposed. I think we probably are on

846
00:40:55,160 --> 00:40:57,000
Speaker 2: the side of like, oh, we don't deserve it. You think, well,

847
00:40:57,080 --> 00:41:00,680
Speaker 2: maybe you should celebrate it, and but don't take it.

848
00:41:00,960 --> 00:41:02,440
Speaker 2: My point I suppose I was trying to make is

849
00:41:02,520 --> 00:41:04,120
Speaker 2: that you don't want to look at next year and

850
00:41:04,160 --> 00:41:05,680
Speaker 2: you don't make the lists, like, oh my god, it's

851
00:41:05,719 --> 00:41:09,360
Speaker 2: all gone. Like maybe the most important thing out of

852
00:41:09,440 --> 00:41:12,920
Speaker 2: this is the accolades are really important, and we'll put

853
00:41:12,960 --> 00:41:17,880
Speaker 2: that at number four. Number one is is there eighty

854
00:41:18,000 --> 00:41:21,640
Speaker 2: people every night Thursday, Friday, Saturday and Sunday that are

855
00:41:21,680 --> 00:41:24,600
Speaker 2: happy to come and eat and ninety nine point nine

856
00:41:24,640 --> 00:41:30,120
Speaker 2: of them leave happy? Is more important than the accolades

857
00:41:30,480 --> 00:41:33,480
Speaker 2: because this you can sorry if I'm talking too much,

858
00:41:33,600 --> 00:41:37,320
Speaker 2: but that the restaurants that seem to win all the

859
00:41:37,400 --> 00:41:40,800
Speaker 2: awards seem to be here for a few years and

860
00:41:40,880 --> 00:41:45,600
Speaker 2: then they fade. The ones that's a trend. The pub

861
00:41:45,640 --> 00:41:47,640
Speaker 2: down the road that's full every night because it's a

862
00:41:47,719 --> 00:41:50,160
Speaker 2: decent part and it looks after the community, and you know,

863
00:41:50,200 --> 00:41:52,839
Speaker 2: the food's pretty good, and everyone's kids have worked there

864
00:41:52,880 --> 00:41:55,600
Speaker 2: at some point. It's been here for twenty years. That's

865
00:41:55,640 --> 00:42:00,239
Speaker 2: probably more impressive and financially better than being the place

866
00:42:00,320 --> 00:42:03,760
Speaker 2: that's the new hot spot. They're amazing for two years

867
00:42:04,280 --> 00:42:06,000
Speaker 2: and then someone leaves and it all kind of goes

868
00:42:06,040 --> 00:42:06,560
Speaker 2: pear shapes.

869
00:42:06,560 --> 00:42:08,040
Speaker 1: Will you guys do a longevity You've been here for

870
00:42:08,040 --> 00:42:10,360
Speaker 1: a long time, and do you know your customers like

871
00:42:10,480 --> 00:42:12,279
Speaker 1: I mean. What I mean by that is, do you

872
00:42:12,360 --> 00:42:14,040
Speaker 1: recognize them as to come in they're local people or

873
00:42:14,040 --> 00:42:16,000
Speaker 1: people coming from adelaide from the city.

874
00:42:16,120 --> 00:42:20,359
Speaker 3: Yes, no, we have. I think that's that's probably one

875
00:42:20,400 --> 00:42:23,279
Speaker 3: of the main stays of the return customers. We know

876
00:42:23,440 --> 00:42:25,759
Speaker 3: a lot of them by first name, where I know

877
00:42:25,960 --> 00:42:30,400
Speaker 3: them by their requirements or dietares. So it's all ingrained.

878
00:42:30,400 --> 00:42:32,520
Speaker 3: Because we've been here for seven and a half.

879
00:42:32,680 --> 00:42:35,000
Speaker 2: For nearly eight years now, I would be concerned if

880
00:42:35,040 --> 00:42:39,520
Speaker 2: the restaurant didn't have twenty five to fifty percent customers

881
00:42:39,600 --> 00:42:41,560
Speaker 2: that we at least know by name or at least

882
00:42:41,600 --> 00:42:44,520
Speaker 2: have got some connection in action too.

883
00:42:44,719 --> 00:42:46,520
Speaker 1: And do do you do deal with them in a

884
00:42:46,600 --> 00:42:48,640
Speaker 1: digital sense to like in other words, you get people's

885
00:42:48,760 --> 00:42:51,640
Speaker 1: details and email them and oh we make not dates, Okay,

886
00:42:51,680 --> 00:42:53,840
Speaker 1: you've got to make notes about it, and you communicate

887
00:42:53,880 --> 00:42:56,759
Speaker 1: with them. We have to say, for me personally, I

888
00:42:56,840 --> 00:42:59,160
Speaker 1: think that food is such a train's working such a

889
00:42:59,200 --> 00:43:02,879
Speaker 1: hard environment where there's so much professionalism and so much

890
00:43:03,560 --> 00:43:07,880
Speaker 1: to do. Customer service in Australia is good, but it's

891
00:43:07,920 --> 00:43:10,560
Speaker 1: not treated like a real industry. So that's a really

892
00:43:10,600 --> 00:43:11,480
Speaker 1: hard one to work in.

893
00:43:11,880 --> 00:43:13,719
Speaker 2: But what's good about it is it leaves open some

894
00:43:13,840 --> 00:43:16,640
Speaker 2: opportunities for people just to do Like if you get

895
00:43:16,680 --> 00:43:18,520
Speaker 2: good service anywhere, it's like, oh my god, this is

896
00:43:18,520 --> 00:43:22,759
Speaker 2: amazing because it's so it's not that it's the norm

897
00:43:22,840 --> 00:43:24,800
Speaker 2: to get decent service, but get to get great service.

898
00:43:25,080 --> 00:43:27,720
Speaker 2: So my point is is that if we have as

899
00:43:27,880 --> 00:43:30,320
Speaker 2: we have an online booking system, we can make we

900
00:43:30,440 --> 00:43:32,360
Speaker 2: can do lots of things with those bookings. But what

901
00:43:32,480 --> 00:43:35,399
Speaker 2: we try to do is in a completely positive sense,

902
00:43:35,520 --> 00:43:41,200
Speaker 2: if you guys came in on Friday and you really

903
00:43:41,239 --> 00:43:44,400
Speaker 2: love these chairs here, making sure that we make a

904
00:43:44,480 --> 00:43:46,600
Speaker 2: note to say that you really love this table, because

905
00:43:46,600 --> 00:43:48,160
Speaker 2: then if you come back, we can give you that tape.

906
00:43:48,440 --> 00:43:50,600
Speaker 2: So maybe if you're a really lovely table who come

907
00:43:50,680 --> 00:43:52,920
Speaker 2: in three times a year, will make sure you get

908
00:43:52,960 --> 00:43:56,080
Speaker 2: that tape. Maybe you're someone who tries a local wine,

909
00:43:56,120 --> 00:43:58,160
Speaker 2: you really like the good doctor Mont's pushing on it,

910
00:43:58,239 --> 00:43:59,759
Speaker 2: Let's make a note in the booking to say that

911
00:43:59,800 --> 00:44:02,839
Speaker 2: you're likes them onto pushiano. Then that way, when you're

912
00:44:02,840 --> 00:44:05,120
Speaker 2: come in next time, we can say, hey, last time

913
00:44:05,200 --> 00:44:07,680
Speaker 2: you're in, that I've got that I've got the new

914
00:44:07,760 --> 00:44:08,759
Speaker 2: vintage you want to try it.

915
00:44:09,480 --> 00:44:11,759
Speaker 1: It's so easy to do. But if we can do that.

916
00:44:11,960 --> 00:44:14,960
Speaker 2: That just gives us a I might not know you,

917
00:44:15,640 --> 00:44:17,439
Speaker 2: I might recognize the name, I might recognize the face,

918
00:44:17,480 --> 00:44:18,680
Speaker 2: but I can't remember the details.

919
00:44:19,040 --> 00:44:21,320
Speaker 1: But if we can make some notes and not me

920
00:44:21,560 --> 00:44:22,200
Speaker 1: as the owner, I.

921
00:44:22,239 --> 00:44:24,560
Speaker 2: Mean all of the front of house staff, then that

922
00:44:24,719 --> 00:44:26,879
Speaker 2: relates the kitchen, because then we've got all these people

923
00:44:26,880 --> 00:44:27,279
Speaker 2: who want it.

924
00:44:27,320 --> 00:44:29,040
Speaker 1: Then we can give the little gifts and the little

925
00:44:29,120 --> 00:44:33,879
Speaker 1: things and the little got a database. You're giving a database? Yeah,

926
00:44:33,880 --> 00:44:34,040
Speaker 1: we do.

927
00:44:34,520 --> 00:44:36,399
Speaker 3: I think at the end of the night, the front

928
00:44:36,440 --> 00:44:39,200
Speaker 3: of house try and give feedback that these couple were

929
00:44:39,840 --> 00:44:43,080
Speaker 3: going to visit x inery. Was it wedding anniversary. They

930
00:44:43,200 --> 00:44:46,040
Speaker 3: love this picture frame. They wanted to know where we

931
00:44:46,160 --> 00:44:48,799
Speaker 3: got the print from. We actually give them the details. Hey,

932
00:44:48,880 --> 00:44:50,760
Speaker 3: we know you like this, this is where we purchased

933
00:44:50,800 --> 00:44:53,359
Speaker 3: it from. They really liked a table or a chair,

934
00:44:53,440 --> 00:44:55,840
Speaker 3: This is where we purchased it from. So it's just

935
00:44:56,160 --> 00:44:59,120
Speaker 3: little weird details that make the experience memorable.

936
00:44:59,560 --> 00:45:01,080
Speaker 1: Like you said early, they're the one percenters.

937
00:45:01,239 --> 00:45:05,040
Speaker 3: Yeah, thank you for coming, or that's that's nice, thank

938
00:45:05,080 --> 00:45:07,719
Speaker 3: you for visiting us. But I think it's a nicer

939
00:45:07,840 --> 00:45:11,880
Speaker 3: touch to say, hey, I hope you enjoyed going to

940
00:45:12,120 --> 00:45:15,360
Speaker 3: Samson's Taol Winery, or you know, thank you, this is

941
00:45:15,360 --> 00:45:17,480
Speaker 3: where I got my dress from, like often in the

942
00:45:17,560 --> 00:45:20,000
Speaker 3: front of house because they all dressed quite beautifully. They

943
00:45:20,239 --> 00:45:23,000
Speaker 3: exchange like where they get their clothes from with our patrons.

944
00:45:23,280 --> 00:45:26,759
Speaker 3: So or they have a theme where this is not

945
00:45:27,200 --> 00:45:30,040
Speaker 3: to my support, they dress in leopard print one night

946
00:45:30,440 --> 00:45:33,560
Speaker 3: and then the ladies who are in please mate, let

947
00:45:33,680 --> 00:45:35,680
Speaker 3: me know if that's what the theme is, and they

948
00:45:35,800 --> 00:45:38,319
Speaker 3: attend the restaurant we're in the same as the front

949
00:45:38,360 --> 00:45:40,800
Speaker 3: of house. So it's all those small little details that

950
00:45:40,840 --> 00:45:42,320
Speaker 3: I think make the experience memorable.

951
00:45:42,560 --> 00:45:45,320
Speaker 1: Can I asked you want to find a question the

952
00:45:45,400 --> 00:45:50,160
Speaker 1: Little Ritual being the name, but what's the origins of that?

953
00:45:50,840 --> 00:45:54,919
Speaker 1: Or is it just more dipping you had to where

954
00:45:54,960 --> 00:45:56,360
Speaker 1: your parents came from. I think it is.

955
00:45:57,320 --> 00:46:00,400
Speaker 3: It was hard to try and find a name, But

956
00:46:00,600 --> 00:46:02,919
Speaker 3: really I think the Little Ritual tries to capture it's

957
00:46:02,920 --> 00:46:05,600
Speaker 3: a collection of food and what we like to embody.

958
00:46:05,600 --> 00:46:08,120
Speaker 3: It's a collection of people as well, so it is

959
00:46:08,320 --> 00:46:09,440
Speaker 3: just a it's a.

960
00:46:10,600 --> 00:46:12,160
Speaker 1: Yeah everyone, yeah.

961
00:46:12,160 --> 00:46:13,800
Speaker 2: So we didn't want to be like even though we

962
00:46:13,880 --> 00:46:15,799
Speaker 2: said it was v at start, we sort of didn't

963
00:46:15,800 --> 00:46:17,040
Speaker 2: want it to be like, oh, we don't want to

964
00:46:17,080 --> 00:46:20,080
Speaker 2: put anything where it sort of says it pigeonholes us

965
00:46:20,080 --> 00:46:20,360
Speaker 2: into that.

966
00:46:21,000 --> 00:46:23,040
Speaker 1: It was nice to kind of go, well, there's rickshaws everywhere,

967
00:46:23,120 --> 00:46:23,880
Speaker 1: or maybe we do that.

968
00:46:25,040 --> 00:46:28,840
Speaker 3: And we were supposed to stay little. It's still little.

969
00:46:28,880 --> 00:46:32,400
Speaker 3: We only see forty at once, but we didn't expect

970
00:46:32,440 --> 00:46:36,000
Speaker 3: it to all our customer's joke. Now it's the big rickshaw,

971
00:46:36,239 --> 00:46:39,239
Speaker 3: so we could change the name.

972
00:46:39,320 --> 00:46:42,600
Speaker 1: But having met you guys and listen to the story,

973
00:46:42,840 --> 00:46:44,799
Speaker 1: I actually think and looking around the joint, I think

974
00:46:44,840 --> 00:46:47,360
Speaker 1: the little rickshaw actually suit's perfectly to be frank with.

975
00:46:47,440 --> 00:46:50,320
Speaker 1: It just feels right. It's by the way. For anyone

976
00:46:50,400 --> 00:46:54,279
Speaker 1: listening or watching this, it looks outside looks fantastic. The

977
00:46:54,400 --> 00:46:56,080
Speaker 1: little sign out of the front there and it looks

978
00:46:56,080 --> 00:46:57,719
Speaker 1: it looks awesome, Like this is a sort of place.

979
00:46:58,280 --> 00:47:00,000
Speaker 1: I don't want to call it quaint, quaints and shitty word.

980
00:47:01,080 --> 00:47:02,880
Speaker 1: It sort of doesn't do a justice. But I'm just

981
00:47:02,920 --> 00:47:05,880
Speaker 1: looking around the way you've well, I don't know if

982
00:47:05,920 --> 00:47:07,840
Speaker 1: you decorated. I mean, I'm not talking at the pictures,

983
00:47:07,840 --> 00:47:11,839
Speaker 1: but it's the building is sort of already decorated, given

984
00:47:11,880 --> 00:47:13,759
Speaker 1: its age and stuff. You've got a bit of tin

985
00:47:13,880 --> 00:47:17,840
Speaker 1: up there and you've got the exposed beams and you know,

986
00:47:18,360 --> 00:47:20,800
Speaker 1: you've got the beautiful big Persian rugs on the ground

987
00:47:20,920 --> 00:47:24,879
Speaker 1: and it's sort of oozers. Authenticity.

988
00:47:25,320 --> 00:47:26,640
Speaker 2: Well, you want something when you walk in the door,

989
00:47:26,680 --> 00:47:30,320
Speaker 2: you go okay, yeah, And if the music's on and

990
00:47:30,360 --> 00:47:32,400
Speaker 2: the music has played it, you know, we try to

991
00:47:32,560 --> 00:47:34,440
Speaker 2: set everything so that's like, you know, everything should have

992
00:47:34,480 --> 00:47:34,920
Speaker 2: a purpose.

993
00:47:34,960 --> 00:47:35,640
Speaker 1: There's nothing worse.

994
00:47:36,880 --> 00:47:38,880
Speaker 2: If you walk into the music's make a little bit

995
00:47:38,880 --> 00:47:41,000
Speaker 2: too loud for you, but that sort of sets say like,

996
00:47:41,080 --> 00:47:42,839
Speaker 2: well maybe there's a bit of a party place. That's

997
00:47:42,880 --> 00:47:45,960
Speaker 2: a bit more, it's not too serious. And then if

998
00:47:46,000 --> 00:47:48,120
Speaker 2: it's warm and family, you think, oh this is nice.

999
00:47:48,200 --> 00:47:50,000
Speaker 2: And then if I if you sit in the table,

1000
00:47:50,000 --> 00:47:54,600
Speaker 2: there's no there's no good tables. All the tables have

1001
00:47:54,680 --> 00:47:55,200
Speaker 2: got kind of.

1002
00:47:55,239 --> 00:47:56,520
Speaker 1: A all the tables are good.

1003
00:47:56,960 --> 00:47:58,759
Speaker 2: Well, if you sit on the night this is the

1004
00:47:59,000 --> 00:48:00,839
Speaker 2: one of the nicer tables, right next to the door.

1005
00:48:01,040 --> 00:48:02,719
Speaker 2: If you sit on the nice table down the back,

1006
00:48:02,800 --> 00:48:04,520
Speaker 2: but it's really close to the kitchen. If you've got

1007
00:48:04,560 --> 00:48:06,759
Speaker 2: a really lovely table, you're probably in.

1008
00:48:06,800 --> 00:48:07,480
Speaker 1: A bad spot.

1009
00:48:07,719 --> 00:48:09,920
Speaker 2: So trying to make it so that it doesn't it's

1010
00:48:10,000 --> 00:48:13,400
Speaker 2: balanced so that but there's no terrible tables either. So

1011
00:48:13,520 --> 00:48:15,319
Speaker 2: you've sort of got this thing where you never feel

1012
00:48:15,400 --> 00:48:17,920
Speaker 2: like you're being stuck next to the loose and you

1013
00:48:18,040 --> 00:48:20,160
Speaker 2: feel like it because it's so small. So where we're

1014
00:48:20,200 --> 00:48:23,520
Speaker 2: sitting right now, we've got into one, two, three, four five,

1015
00:48:23,600 --> 00:48:26,080
Speaker 2: there's six tables. So if you've got one front of

1016
00:48:26,120 --> 00:48:28,920
Speaker 2: house looking after you, you've got six tables. You've probably

1017
00:48:28,960 --> 00:48:31,399
Speaker 2: got eighteen people, so you don't feel like you're getting

1018
00:48:31,400 --> 00:48:33,520
Speaker 2: lost in some big space. Now there's another section that's

1019
00:48:33,520 --> 00:48:36,080
Speaker 2: got another four tables, and then there's the courtyard that's

1020
00:48:36,080 --> 00:48:36,759
Speaker 2: got another.

1021
00:48:37,080 --> 00:48:38,640
Speaker 1: Seven tables as in outdoors.

1022
00:48:38,800 --> 00:48:40,840
Speaker 2: Yeah, so just behind this little coffee shop, there's a

1023
00:48:40,920 --> 00:48:43,040
Speaker 2: courtyard that we share with the coffee shop. So when

1024
00:48:43,040 --> 00:48:44,759
Speaker 2: they shut it to a clock, we set that up

1025
00:48:45,280 --> 00:48:48,120
Speaker 2: and we open it five o'clock. But if you're in

1026
00:48:48,200 --> 00:48:50,680
Speaker 2: these little sections, you feel like you've only got there's

1027
00:48:50,719 --> 00:48:52,879
Speaker 2: only five or six tables per section, so you don't

1028
00:48:52,920 --> 00:48:57,960
Speaker 2: get lost in a grand expansion of space. And then

1029
00:48:58,040 --> 00:49:01,800
Speaker 2: that means that the kitchen can look after each section

1030
00:49:02,280 --> 00:49:04,000
Speaker 2: at a time, and then the front of house can

1031
00:49:04,040 --> 00:49:06,040
Speaker 2: also add into that too.

1032
00:49:06,440 --> 00:49:09,080
Speaker 1: Well, if I was I mean, I haven't eaten here,

1033
00:49:09,160 --> 00:49:12,399
Speaker 1: but so I'm not talking about the quality of the food.

1034
00:49:12,400 --> 00:49:17,040
Speaker 1: But if I was just to summarize, this is my

1035
00:49:17,200 --> 00:49:23,480
Speaker 1: terminology three words in relation to this place. It's I

1036
00:49:23,600 --> 00:49:27,279
Speaker 1: think cool. Cool comes to mind. It's cool. You guys

1037
00:49:27,440 --> 00:49:29,560
Speaker 1: look like a couple of cool, cool dudes, like as

1038
00:49:29,600 --> 00:49:33,000
Speaker 1: a couple and yea, but running the joint, I think

1039
00:49:34,320 --> 00:49:37,560
Speaker 1: that's not cool cool with that long But I think

1040
00:49:37,560 --> 00:49:40,040
Speaker 1: it's cool as a restaurant. And I think you guys

1041
00:49:40,080 --> 00:49:41,800
Speaker 1: are cool. But I think the place, I think intimate.

1042
00:49:42,040 --> 00:49:46,680
Speaker 1: Sort of I get that intimate feel like because maybe

1043
00:49:46,680 --> 00:49:50,040
Speaker 1: because everyone's close and it's sort of very looks a

1044
00:49:50,080 --> 00:49:52,239
Speaker 1: bit like a home in some respects. I feel like

1045
00:49:52,280 --> 00:49:54,799
Speaker 1: I'm someone. I feel like I'm someone's home. I get

1046
00:49:54,840 --> 00:49:58,279
Speaker 1: that sense. And and I think the final word you

1047
00:49:58,400 --> 00:50:00,840
Speaker 1: used the word earlier on but like I feel like

1048
00:50:00,880 --> 00:50:02,680
Speaker 1: I'm going to be fed well nourished. I just get

1049
00:50:02,719 --> 00:50:06,440
Speaker 1: that sense I'm going to get fed well because I

1050
00:50:06,480 --> 00:50:09,000
Speaker 1: don't have to make decisions. It's already set menu, and

1051
00:50:09,080 --> 00:50:12,239
Speaker 1: they're like, I'm going to someone's home. We've got some

1052
00:50:13,280 --> 00:50:16,359
Speaker 1: it's a cool going on. Music's going to the front

1053
00:50:16,360 --> 00:50:23,320
Speaker 1: of houses wearing whatever they're wearing. And but that nourishing

1054
00:50:23,440 --> 00:50:26,000
Speaker 1: thing that's that's at the end of the day, that's

1055
00:50:26,000 --> 00:50:27,480
Speaker 1: what you want when that's the experience you want when

1056
00:50:27,520 --> 00:50:29,719
Speaker 1: you get food. Well, I also think that trend does

1057
00:50:29,760 --> 00:50:30,560
Speaker 1: a really good job of.

1058
00:50:33,360 --> 00:50:36,799
Speaker 2: At the beginning, it's very hey, look how amazing these

1059
00:50:36,840 --> 00:50:39,440
Speaker 2: little plates are. But at the end we always have

1060
00:50:39,520 --> 00:50:42,239
Speaker 2: had a reputation of feeding feeding people. So you leave

1061
00:50:42,480 --> 00:50:44,640
Speaker 2: like there is no chance I need to go get

1062
00:50:44,640 --> 00:50:46,879
Speaker 2: a pizza. At the end of this we are done,

1063
00:50:47,440 --> 00:50:49,560
Speaker 2: like stick a fork in me. I need to roll

1064
00:50:49,640 --> 00:50:50,360
Speaker 2: home and.

1065
00:50:52,400 --> 00:50:55,000
Speaker 1: Crawl a curl up in the corner to sleep.

1066
00:50:55,560 --> 00:50:57,279
Speaker 2: At the end of the day, you know, it's great

1067
00:50:57,320 --> 00:50:59,800
Speaker 2: going out and trying these restaurants that hit you know,

1068
00:50:59,880 --> 00:51:02,160
Speaker 2: top hundred whatever, it's great, but at the end of

1069
00:51:02,200 --> 00:51:03,920
Speaker 2: the day, if you're paying for dinner, we want to

1070
00:51:03,920 --> 00:51:04,440
Speaker 2: give you dinner.

1071
00:51:05,239 --> 00:51:08,160
Speaker 1: Leaving well, thanks for your time today. I mean, I've

1072
00:51:08,320 --> 00:51:11,520
Speaker 1: actually really enjoyed talking to you two guys, and I

1073
00:51:11,640 --> 00:51:14,279
Speaker 1: think you're probably from my point of view at least,

1074
00:51:14,840 --> 00:51:18,920
Speaker 1: a good example of why people travel to South Australia.

1075
00:51:19,680 --> 00:51:22,480
Speaker 1: Outside we're outside of Adelaide, but to Soustralia they want

1076
00:51:22,520 --> 00:51:27,520
Speaker 1: to come to these cool, little, intimate and nourishing sort

1077
00:51:27,520 --> 00:51:29,520
Speaker 1: of joints, and now they've had a chance to hear

1078
00:51:29,520 --> 00:51:33,960
Speaker 1: your story. I think that apart from everyone just thinks

1079
00:51:34,000 --> 00:51:37,719
Speaker 1: of Adelaide or South Astralia's wine, But wine's no good

1080
00:51:37,760 --> 00:51:39,160
Speaker 1: on this as food. I mean, you're gonna sit there

1081
00:51:39,200 --> 00:51:40,600
Speaker 1: and drink whinal down as you've got something to eat

1082
00:51:40,600 --> 00:51:42,480
Speaker 1: with it. You know. I come Greek background. We do

1083
00:51:42,640 --> 00:51:46,040
Speaker 1: not drink unless we eat. You must eat at the

1084
00:51:46,080 --> 00:51:50,640
Speaker 1: same time. And I think foods like makes wine, and

1085
00:51:50,680 --> 00:51:54,160
Speaker 1: wine makes food and makes conversation and makes friendships and

1086
00:51:54,200 --> 00:51:55,719
Speaker 1: all that sort of stuff. So I really appreciate it.

1087
00:51:55,840 --> 00:51:59,640
Speaker 1: So Trin and Mike Richard's really great to meet you guys,

1088
00:51:59,680 --> 00:52:05,880
Speaker 1: and I'll enjoy myself here at the Little Rickshaw. M

1089
00:52:06,080 --> 00:52:11,239
Speaker 1: h m hm, m hm