Ep 4 - Pushing through the challenges to build an amazing workplace culture with Laura Attard and Lyndal Key from The Pickle and the Patty

RAW

Ep 4 - Pushing through the challenges to build an amazing workplace culture with Laura Attard and Lyndal Key from The Pickle and the Patty

The Pickle & The Patty—formerly of The Ascot Lot, and The Market Hotel in South Melbourne, have made the impressive step into their new home across the road in Claredon Street.

They specialise in American-style burgers, hot dogs, fried chicken and sides, with one of the most extensive and thoughtful beverage programs in a casual restaurant in Melbourne. But not stopping there, they also used free-range grass-fed beef working with a local quality butcher for both their burgers and hot dogs, as well as making their own pickles on site.

I had the pleasure of meeting the co-founder's Laura and Lyndal recently whilst eating their incredible products, so we know you will love this podcast.

In this podcast we discuss:

-How they both started in the industry.

-How the idea for the business came to be.

-What the biggest challenge/s are in getting the brand to this stage of opening successfully.

-With the toxic culture that both have unfortunately had to endure, why they both stayed in the industry when so many would have left.

-What we need to do to have a positive work environment for the industry.

-What are they looking forward to moving forward with the brand.

Find out more about the Lightspeed x POH Series RAW here:

https://www.lightspeedhq.com.au/raw-hospitality-podcast-series/

The Pickle and the Patty Website: https://thepickleandthepatty.com/

Lightspeed Website: https://www.lightspeedhq.com.au/

POH Website: https://principleofhospitality.com/

A little more about RAW

RAW is a podcast series about the highs and lows of hospitality.

Each episode our host over at POH, Shaun De Vries, will conduct off-the-cuff, unscripted and uncensored interviews with the best in the industry.

They’ll be talking about their experiences, what they’ve had to sacrifice or overcome to achieve their success, and what keeps them pushing forwards in an industry that has a tendency to both wear down and excite in equal measure.

The guests will leave everything in the open, showing that even though they may enjoy a success that seems out of reach to most, they too had to work hard to get there and we all start from the same place.