Food for Thought
Welcome to Food for Thought! A podcast that explores the wondrous world of food, culture and innovation. In each spicy episode, the me&u team take a deep dive into the stories and amazing people behind the food we eat. Think decadent melting cheese oozing over a podcast microphone, in a field, on a piano, with a velvety merlot... only, with sickeningly talented people standing around chatting too. Are you feeling it?
From the latest food trends, to technology, to timeless culinary traditions, we'll examine the diverse flavours and experiences that make food so much more than just sustenance. We'll also speak with creatives, chefs, restaurateurs, farmers and other experts within the food industry, gaining insights into their creative processes, tribulations and triumphs.
So whether you're a #hashtagfoodie, a professional in the industry, or just looking to expand your culinary repertoire, this podcast may just pique your interest - or have you on full grillllll. Get ready to indulge your senses, satisfy your curiosity, and stimulate your appetite, this is Food for Thought!
Food for Thought
Nick Stone pt. 2 | CEO and founder, Bluestone Lane
We continue the conversation with Nick Stone, founder and CEO of Bluestone Lane. Nick took Melbourne’s famed coffee culture and brought it to the US a decade ago and now flat whites and avocado smash are served at more than 60 Bluestone Lane cafes and coffee shops around America.
Last time we spoke about creating culture, the importance of rituals, the value cafes provide communities and whether the cost of a coffee should increase. And that’s where we pick up the conversation.
In this episode:
- Nick speaks about sustainability and how the company implements values into its operations
- Reveals the secrets to working with family happily and successfully
- The international expansion plans for Bluestone Lane and why he won’t “take beer to the pub”
- And shares his favourite eggplant parmigiana 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.
