Daragh Kan | Fancy Hank’s, 100 Burgers Group, Mr Yum

03/14/23 • 26 min

In 2007 Darah opened his first pub, the Mercat Cross in Melbourne’s CBD, and has since created a growing empire that includes some of Melbourne’s most loved bars and restaurants, including Fancy Hank’s, Welcome to Thornbury, Natural History and Good Heavens to name a few, while also building fast casual brands Mr Burger and Belle’s Hot Chicken.

The 100 Burgers Group, of which Daragh is a director, now employs hundreds of people and plays a vital role in creating Melbourne’s famed food culture.

In this episode:

Daragh opens up on what he wishes he knew before starting out in the hospitality industry
Talks about the role technology plays his venues - and in the sustainable future of the industry
Why he still loves hospitality and the reason he’s bullish on the future of Melbourne’s CBD
The reason kobe beef holds a special place in his heart and he shares his knock-out sichuan eggplant recipe

We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.

visit the me&u website now!

The 100 Burgers Group, of which Daragh is a director, now employs hundreds of people and plays a vital role in creating Melbourne’s famed food culture.

In this episode:

Daragh opens up on what he wishes he knew before starting out in the hospitality industry
Talks about the role technology plays his venues - and in the sustainable future of the industry
Why he still loves hospitality and the reason he’s bullish on the future of Melbourne’s CBD
The reason kobe beef holds a special place in his heart and he shares his knock-out sichuan eggplant recipe

We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.

visit the me&u website now!

Previous Episode

Ann Elliott | Founder Ann Elliott Hospitality

Ann is a hospitality strategist with extensive sales, marketing and operational experience working with and for such brands as Pizza Hut, Beefeater and Whitbread, where she was responsible for 280 pubs across the UK.

With more than 30 years of living and breathing hospitality, Ann has a genuine love for - and deep understanding of - the industry and spends her days - and nights - bringing valuable insights, like-minded people, and creative solutions together, often over a great meal or drink in one of London’s world-famous bars, pubs and restaurants.

In this episode:

Ann shares how she fell in love with hospitality and the occasion of eating out
Why hospitality encourages entrepreneurship and how the sector works better together
The work the industry needs to do to be more inclusive and foster diversity at all levels - but especially at the board level
Why operators need to embrace technology or risk being left behind
And shares her dinner party staple

We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.

visit the me&u website now!

Next Episode

Pete Gillespie | Co-founder, Garage Project

Pete Gillespie is the brains and brewer behind one of the world’s great independent beer brands.

In 2011 Pete, brother Ian and their mate Jos Ruffell started brewing beer out of a run down auto workshop in Wellington, New Zealand, brewing just 50L of experimental, wild and at times wacky beer at a time - and Garage Project was born.

Since then, Pete and the team have created literally hundreds of different beers and with cans as distinctive as the beer inside, Garage Project has become one of the best known craft beer brands across New Zealand, Australia and on the global stage.

In this episode:

Pete reveals the branding advice they were given in the early days and why ignoring has been instrumental in their success
Shares the reasons being independent remains important - but why they’ll never rule out joining a larger commercial brewery
Details why Wellington is such a great food and drink destination
Recounts the best restaurant meal he’s eaten and shares his recipe for ceviche featuring Australian salmon

* Language warning: this episode contains some coarse language*

We’ve got the ingredients that’ll help your business grow.
Find out how more than 6000 bars, pubs and restaurants use me&u to make every guest feel like a local.

visit the me&u website now!