Episode 96
Why Is Happy Hour So Complicated in Australia?
Listen: On spotify
Watch: On youtube
Why does Happy Hour seem so easy in North America, yet so complicated in Australia?
After a trip through British Columbia, TK and Pete unpack what Australian hospitality could learn from packed Canadian Happy Hours — from filling the awkward gap between lunch and dinner to creating venues people actually want to linger in.
Then comes the complicated part: Queensland liquor licensing, advertising restrictions and the realities of staying compliant while still trying to market your business.
From dealing with regulators and knowing the legislation to $7 rum and cokes, giant Canadian restaurants and the economics behind discounting, it’s a deep dive into where hospitality, marketing and regulation collide.
Episode 95
Stokehouse Changes Hands & Remembering John Kilroy
Listen: On spotify
Watch: On youtube
What makes a restaurant iconic — and what happens when the people behind it eventually hand over the keys?
TK and Pete reflect on the people and places that helped shape Australian hospitality, from John Kilroy and Brisbane’s legendary Cha Cha Cha to the next chapter for Melbourne institution Stokehouse.
TK shares memories of the extraordinary attention to detail behind Stokehouse, while the conversation explores restaurant design, service, longevity and why the smallest touches can have such a lasting impact.
From Cumulus Inc. and Melbourne’s dining scene to stolen bathroom face washers, it’s a look at the legacy, characters and details that make great restaurants more than just somewhere to eat.