The $37,500 Fine You Didn't See Coming: Hospitality Compliance and Staff Training for Cafes and Restaurants, with Brendan Power

Hospitality veteran Brendan Power joins Phil Di Bella to demystify the complex world of industry compliance. From food safety to the latest seafood labelling laws, they explore how training isn't just a regulatory box-ticking exercise, but a vital tool for staff retention and brand authority.

In this episode you will

Understand the essential food and liquor licences required before opening a hospitality venue.

Discover the difference between accredited courses and micro-credentials to better skill your team.

Learn about the upcoming July 2026 seafood labelling standards and how they affect your menu.

Identify the common compliance traps that lead to heavy fines for both owners and staff.

KEY TAKEAWAYS

Secure a Food Licence First: Never attempt to open without a valid food licence; local councils can issue immediate fines or shut down operations.

Automate Monitoring: Use digital temperature probes that link to mobile devices to provide instant, auditable proof of food safety compliance to inspectors.

Mandatory Supervision: Ensure at least one certified Food Safety Supervisor (Level 2) is on duty at all times to meet regulatory requirements.

Universal RSA Requirements: Responsible Service of Alcohol (RSA) training is mandatory for anyone serving alcohol, including staff in non-licensed venues handling BYO.

The RMLV Requirement: If the owner or licensee is not present on-site for the majority of the time, a Responsible Manager of a Licensed Venue (RMLV) must be appointed.