Michelin Is Coming to Australia — Everything Is About to Change
This week on The Repertoire Report, Justin Khanna and Ray Delucci break down a packed week of hospitality industry news, restaurant operations, and chef career insights.We cover Michelin’s upcoming arrival in South Australia, what it means for the country’s existing hatted restaurant system, and why global recognition still matters for chefs and restaurants. Then we get into the practical side of service with a deep dive on ticket rail management, expediting, mise en place, and how cooks can keep their board organized during a rush.We also discuss Clover Reserve and the next wave of restaurant tech, rising beef prices through the lens of hot dogs and consumer value perception, Beyond Meat’s pivot into protein beverages, the economic challenges facing Portuguese restaurants in the U.S., and why Norbert Niederkofler’s “Cook the Mountain” philosophy deserves more attention.If you’re a chef, cook, operator, hospitality professional, or someone trying to better understand the business and craft of restaurants, this episode is for you.Want to learn more about Chef Tech Stack? Fill out the following form to learn moreLinks: Australia Michelin GuideKitchen Rail AdviceBloomberg Hot Dog ArticleBeyond Protein DrinkPortuguese Restaurant StrugglesJames Beard NominationsCook The MountainClover ReserveRepertoire Newsletter – Get industry insights, links, and podcast extras delivered weekly.🎙 Share the Podcast – Pass it on to your team, group chat, or fellow chefs.📸 Follow us on Instagram – Behind the scenes, quotes, and quick takes.Affiliate Disclosure:We may earn a commission from qualifying purchases made through Amazon or other affiliate links provided in this episode.Thanks for listening to Repertoire. 👨🍳🎧
