Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back. We are talking with Matt Hitting, the owner
and operator of Taco Taco Food Truck, Bells, Burger's, Lazinbie Cafe,
and you tap. You've been working in the industry since
you were what fifteen years old?
Speaker 2 (00:10):
Yeah, that's right, about twenty seventeen years this year here.
Speaker 1 (00:12):
Wow, how has the industry changed in the time that
you've been in it.
Speaker 2 (00:16):
It's changed quite a lot.
Speaker 3 (00:18):
As I was saying before, like there's not so many
Gordon Ramses these days.
Speaker 2 (00:21):
A lot of those more.
Speaker 3 (00:22):
Old school attitudes are getting weeded out, which is great,
which making kitchens a bit more supportive. There's lots more
support out there, especially from the mental health side of things.
That's through the THHA. They have good networks around as
an industry as a whole. They've sort of seen it's
hard to find people to have it as a career,
so changes have to be made. And although it's slowly happening,
(00:44):
I can definitely see that these changes are happening. And
if they don't happen, then we're simply not going to
have younger generation coming through that are going to want
to be treated as we were treated.
Speaker 1 (00:52):
Basically, would diversifying of the amount of different options and
the different styles of cooking and cuisine they must have
expanded a lot over the course of the last twenty
seven years, and things that are available.
Speaker 2 (01:04):
Yeah, I guess.
Speaker 3 (01:05):
I mean, you know, with the rise of more like
media and celebrity chefs, then there's much more of that
sort of opportunity. You've got your bigger restaurant groups, hotel
groups and things now which you can branch off into
different career whether that's like culinary director roles or more
sort of office bace roles. And you know, there is
all those opportunities that you know, there are the little
branches that you can use the skills that you've learned
(01:25):
in hospitality to branch off into something that's the hospitality adjacent.
Speaker 1 (01:29):
So if you wanted to get into the hospitality industry,
I think anything in hospitality and tourism has always got
a lot of fun intertwined with it. What advice would
you give people who wanted to get into it.
Speaker 3 (01:40):
My advice would be just to try and stick it
out for a bit. I've seen I mean, I've had
stuff come and go very quickly, a new stuff to
industry that don't really give it a proper shot, stick
it out. You know, there's lots of different opportunities there.
See which direction you want to go, and make those
decisions to make sure you head into those right directions
before you get burnt out.
Speaker 1 (01:59):
If you're not sure if the career for you, would
you recommend diving in head first and giving it a go.
Speaker 3 (02:04):
I would, because personally, I didn't think it was going
to be the career for me until I just dive
in and I was like, well, this is something I
never saw myself doing, but I'd really enjoyed it. And
it does take a certain type of person and you
do have to kind of enjoy that kind of chaos
and intensity, But from my point of view, I think
that's what makes it interesting. And you know, you could
be stuck in a job that's just the same thing
(02:24):
day in day out with no issues, or you can
have something interesting and get to problem solve and things
like that.
Speaker 1 (02:30):
Think on your feet, have a bit of fun while
you do.
Speaker 2 (02:32):
It exactly, and it is a fun interesting. We all
try to have it fun.
Speaker 3 (02:35):
And there's especially now like with more and more restaurants,
there's definitely more of a hospitality community. So even you
do work odd hours. You know, you still have plenty
of social life and plenty of friends that are also
doing those odd hours.
Speaker 2 (02:46):
It's just a different community now.
Speaker 1 (02:48):
Off air, you told me that you can vividly remember
your first day, and it was your first day when
you thought, yes, this is the career for me. Is
there anything? And it's only if it's g rated enough
to go on radio. That really was the thing that
sticks in your mind as to why you wanted to stay.
Speaker 3 (03:02):
Oh, I just I mean, it was a long time ago.
I just remember looking around and going and there's all
these characters and there was so much going on and
there was noise and heat and everything, and I was like, wow,
this is not what I expected. I expected it maybe
a little bit more calm in order and I'd just
be cooking some food.
Speaker 2 (03:17):
But it was more like, you know, it was a
pretty fun sort of curR in this.
Speaker 3 (03:20):
You know, it's a little seaside town, little boardwalk restaurant,
and they're all friends that have been friends of years,
and everyone was just having a good time and working
hard and things were getting thrown around and I was like, wow,
this this is fun.
Speaker 1 (03:31):
Sounds like a mosh bit with jokes and food. Basically amazing, fantastic. Well, look,
it's been lovely having a chat with you. If you'd
like to find out more about a career in either
hospitality or tourism, jump on the website. More than welcome
dot com dot au. But Matt hitting thank you for
coming in and having a chat with us at all.
Speaker 2 (03:49):
Thanks for having me
Welcome back. We are talking with Matt Hitting, the owner
and operator of Taco Taco Food Truck, Bells, Burger's, Lazinbie Cafe,
and you tap. You've been working in the industry since
you were what fifteen years old?
Speaker 2 (00:10):
Yeah, that's right, about twenty seventeen years this year here.
Speaker 1 (00:12):
Wow, how has the industry changed in the time that
you've been in it.
Speaker 2 (00:16):
It's changed quite a lot.
Speaker 3 (00:18):
As I was saying before, like there's not so many
Gordon Ramses these days.
Speaker 2 (00:21):
A lot of those more.
Speaker 3 (00:22):
Old school attitudes are getting weeded out, which is great,
which making kitchens a bit more supportive. There's lots more
support out there, especially from the mental health side of things.
That's through the THHA. They have good networks around as
an industry as a whole. They've sort of seen it's
hard to find people to have it as a career,
so changes have to be made. And although it's slowly happening,
(00:44):
I can definitely see that these changes are happening. And
if they don't happen, then we're simply not going to
have younger generation coming through that are going to want
to be treated as we were treated.
Speaker 1 (00:52):
Basically, would diversifying of the amount of different options and
the different styles of cooking and cuisine they must have
expanded a lot over the course of the last twenty
seven years, and things that are available.
Speaker 2 (01:04):
Yeah, I guess.
Speaker 3 (01:05):
I mean, you know, with the rise of more like
media and celebrity chefs, then there's much more of that
sort of opportunity. You've got your bigger restaurant groups, hotel
groups and things now which you can branch off into
different career whether that's like culinary director roles or more
sort of office bace roles. And you know, there is
all those opportunities that you know, there are the little
branches that you can use the skills that you've learned
(01:25):
in hospitality to branch off into something that's the hospitality adjacent.
Speaker 1 (01:29):
So if you wanted to get into the hospitality industry,
I think anything in hospitality and tourism has always got
a lot of fun intertwined with it. What advice would
you give people who wanted to get into it.
Speaker 3 (01:40):
My advice would be just to try and stick it
out for a bit. I've seen I mean, I've had
stuff come and go very quickly, a new stuff to
industry that don't really give it a proper shot, stick
it out. You know, there's lots of different opportunities there.
See which direction you want to go, and make those
decisions to make sure you head into those right directions
before you get burnt out.
Speaker 1 (01:59):
If you're not sure if the career for you, would
you recommend diving in head first and giving it a go.
Speaker 3 (02:04):
I would, because personally, I didn't think it was going
to be the career for me until I just dive
in and I was like, well, this is something I
never saw myself doing, but I'd really enjoyed it. And
it does take a certain type of person and you
do have to kind of enjoy that kind of chaos
and intensity, But from my point of view, I think
that's what makes it interesting. And you know, you could
be stuck in a job that's just the same thing
(02:24):
day in day out with no issues, or you can
have something interesting and get to problem solve and things
like that.
Speaker 1 (02:30):
Think on your feet, have a bit of fun while
you do.
Speaker 2 (02:32):
It exactly, and it is a fun interesting. We all
try to have it fun.
Speaker 3 (02:35):
And there's especially now like with more and more restaurants,
there's definitely more of a hospitality community. So even you
do work odd hours. You know, you still have plenty
of social life and plenty of friends that are also
doing those odd hours.
Speaker 2 (02:46):
It's just a different community now.
Speaker 1 (02:48):
Off air, you told me that you can vividly remember
your first day, and it was your first day when
you thought, yes, this is the career for me. Is
there anything? And it's only if it's g rated enough
to go on radio. That really was the thing that
sticks in your mind as to why you wanted to stay.
Speaker 3 (03:02):
Oh, I just I mean, it was a long time ago.
I just remember looking around and going and there's all
these characters and there was so much going on and
there was noise and heat and everything, and I was like, wow,
this is not what I expected. I expected it maybe
a little bit more calm in order and I'd just
be cooking some food.
Speaker 2 (03:17):
But it was more like, you know, it was a
pretty fun sort of curR in this.
Speaker 3 (03:20):
You know, it's a little seaside town, little boardwalk restaurant,
and they're all friends that have been friends of years,
and everyone was just having a good time and working
hard and things were getting thrown around and I was like, wow,
this this is fun.
Speaker 1 (03:31):
Sounds like a mosh bit with jokes and food. Basically amazing, fantastic. Well, look,
it's been lovely having a chat with you. If you'd
like to find out more about a career in either
hospitality or tourism, jump on the website. More than welcome
dot com dot au. But Matt hitting thank you for
coming in and having a chat with us at all.
Speaker 2 (03:49):
Thanks for having me
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