Podcasts about gelato messina

What does world-class gelato have to do with agriculture? A whole lot, as it turns out and a world of flavour! In this episode of Humans of Agriculture, host Oli Le Lievre sits down with Steve Arnold and Keegan Ryan from Gelato Messina, one of Australia's most iconic gelato brands. With over 30 stores across the country, Messina isn't just about delicious scoops—it's a vertically integrated food business, growing its own ingredients and sourcing directly from Australian farms. Steve, a former chef-turned-Director of Agriculture, shares how he transitioned from finance and property into farming. Keegan, who built his career in horticulture, talks about the innovation and experimentation happening on Messina's farms.From hazelnuts and mint to dairy cows and beekeeping, the team is committed to quality, sustainability, and pushing the boundaries of what's possible in food production.In this episode you will hear about:How Messina built a fully integrated supply chain from farm to shopThe role of experimentation and failure in their successThe impact of COVID-19 on their business and how they adaptedThe philosophy of trying new things (even when there's no set plan!)The surprising ways farming and food retail intersectWhether you're a gelato lover, a farmer, or just curious about how great food is made, this episode is packed with insights and inspiration!Chapters00:00 The Gelato Messina Journey02:54 From Chef to Agriculture Director06:10 Embracing Failure and Learning09:01 Vertical Integration in Agriculture11:50 Experimentation and Growth15:01 Sourcing Ingredients and Local Partnerships17:59 The Importance of Human Capital21:00 Connecting with Consumers24:01 The Unique Business Model of Gelato MessinaGuest Bios

Nick Palumbo founded Gelato Messina in 2002, setting up the original store in Darlinghurst, Sydney - right across the road from the Mentored Podcast Studio.Nick is the creative force behind Messina's renowned gelato and gelato cakes who has dedicated his life to the food industry. His journey began at the age of eight when he travelled to Pasticceria Irrera in Messina, Sicily. The trip ignited his lifelong passion for food. Inspired by his experiences in Sicily, Nick aimed to one day bring authentic Italian gelato to Sydney.Since founding Gelato Messina, Nick has been apart of every aspect of the brand, from product development to store design. With now 30 stores across Australia and one in Hong Kong, Messina has become a beloved destination for gelato enthusiasts nationwide.We spoke about the origins of Messina, humans romance with ice cream, the struggles in the early days of the business, Messina's unconventional business model, the art & science behind the gelato, the role social media had in the company's growth, the balance between tradition & innovation when it comes to gelato, whats's next for Messina & much more.You can subscribe to the newsletter here: https://mentored.com.au/newsletter-sign-upJoin the Facebook Group.Follow Mark Bouris on Instagram, LinkedIn & YouTube. Hosted on Acast. See acast.com/privacy for more information.

It's become one of the most celebrated gelato brands in the country, but Gelato Messina has stayed true to its roots, ethics and offering to ensure the quality of its product. And as Donato Toce explains it has a cow to cone approach too. https://gelatomessina.com Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

It's become one of the most celebrated gelato brands in the country, but Gelato Messina has stayed true to its roots, ethics and offering to ensure the quality of its product. And as Donato Toce explains it has a cow to cone approach too. https://gelatomessina.com Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

It's become one of the most celebrated gelato brands in the country, but Gelato Messina has stayed true to its roots, ethics and offering to ensure the quality of its product. And as Donato Toce explains it has a cow to cone approach too. https://gelatomessina.com Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Dani Valent  https://www.instagram.com/danivalent Host Anthony Huckstep https://www.instagram.com/huckstergram/ Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.

Here's a masterclass on how to create Australia's best gelato experience with Gelato Messina's co-founder Declan Lee. All this and more on The Small Business Big Marketing Podcast hosted by Tim Reid. See omnystudio.com/listener for privacy information.

Gelato Messina are no strangers to brand collaborations - Country Road, Peter's Drumstick, TimTam, Archie Rose, NGV, Deliveroo & so many more have collaborated in different ways with the cult gelato brand. So, we chat to Declan Lee about how they did it, why they continue to collaborate & ask him for his tips for businesses unsure how to get started with marketing collabs. Check out Collabosaurus & get started for freeSchedule your free business consultation with Microsoft Store, plus browse their upcoming events

It's our season finale episode for Season Two! Can you believe we've made it this far? We can't. Glad to have you here with us as we set foot as born-again flappers into a new decade - The Roaring Twenties. This week we're naming our sometimes earnest, sometimes silly resolutions for the year ahead, snacking on chips and sausages and planning Nora Ephron-style parties. Classy! Oh, and we have a few excellent recommendations for Christmas gifts this year - with more in our weekly newsletter, sign up at www.highlyenthused.substack.com! This episode is supported by drnks.com, Australia's original natural wine retailer - who now also do Christmas wrapping and personalised notes! Enter your message and request in the delivery instructions. Also, don't forget to enter HIGHLYENTHUSED at checkout for 10% off. Highly Enthused is also supported this week by Gelato Messina and their totally top-notch Dulce de Leche and Choc Hazelnut Spread! Head into store, mention Highly Enthused to the staff you’ll get a jar of each for half price until December 31, 2019. Stocking stuffers here we come! Ts & Cs in our newsletter on Friday.

We're a little - how should we put this - loosey goosey this week. Sure you could blame the wine, but we like to think it's our extreme love of travel bubbling over! This week we celebrate two of our favourite cities and compare notes on our top tips. We've got tacos and massages, handmade donuts and hand mixed spice blends, wine bars and martinis and honestly a lot of giggling (due to the wine). As we mention FREQUENTLY this week, you can now only find all the details of our recommendations in our newsletter, which you can sign up for at highlyenthused.substack.com. Come chat to us on instagram @highlyenthused and if you feel like getting us an early Christmas present, leave a us a (glowing) review on itunes! This episode is supported by drnks.com, Australia's original natural wine retailer - who have a brand new website! Enter HIGHLYENTHUSED at checkout for 10% off. Highly Enthused is also supported this week by Gelato Messina and their incredible herd of jersey cows! Head into a Messina store in Sydney or Melbourne before 31 December 2019 and mention HIGHLY ENTHUSED to the staff and you’ll get your first bottle of Messina Milk half price. Full Ts & Cs in our newsletter on Friday.

Life has been a bit of an emotional rollercoaster this week, team, but we're hunting for delight in the small things (thanks for the tip, Ross Gay!) and singing about salad (you really should tune in for that alone). We also have some excellent recommendations for Sardinian pasta, special wine from the Yarra Valley, books about that sweet twilight of your late 20s before life really happens, and a podcast about your relationships at work. Dive in! Follow us on Instagram @highlyenthused, email us at highlyenthused@gmail.com and sign up to our Friday newsletter for all the links to everything mentioned in this episode at highlyenthused.substack.com This episode is supported by drnks.com, Australia's original natural wine retailer. Enter HIGHLYENTHUSED at checkout for 10% off, and come along to their sixth birthday party on December 1 at The George Hotel in Waterloo, Sydney for lots of wine and free tacos! Highly Enthused is also supported this week by Gelato Messina and their incredible gelato degustation! Book online at gelatomessina.com/degustation, use the code HIGHLYENTHUSED and you’ll get $20 off each seat on your booking until Feb 22, 2020. Full T&Cs in our newsletter this Friday - highlyenthused.substack.com

This is one of the funkiest mixes we have had the pleasure of hearing, our boy DJ Mo'funk put together this dope mix for GELATO MESSINA with local don, Sergio Slim on live keys/voice box just to funk it up a little. Such an enjoyable mix, big ups to MESSINA for connecting with local DJ's and MUSICIANS. DJ Mo'Funk & Sergio Selim - Ice Cream Dreams (The Messina Mixtape) Time: 90 Mins. DJ: Mo'Funk Feat. Sergio Selim (on Keys/Voice Box0 Style: Ice Cream, G-Funk, Soul, Nu-Disco Vibes. Recorded: About The Mix Finally, after a well earned xmas hiatus, Messina Music is back with a new and exclusive mix from a true gentleman of the music world. This one's from that man about town and all round nice guy - Mo'Funk. A little bit of funk, a dash of R&B and just a sprinkle of mushroom-jazzy-downbeat sweetness, this is killer. Sydney-bred DJ Mo’funk isn’t just a veteran of the Australian dance music scene, but now an annual fixture on the biggest clubbing playground of them all – the Spanish party isle of Ibiza. Since first venturing there with his record crate as a virtual unknown in 2007, Mo’s racked up sets at too many of the island’s hotspots to name. His 2012 tour of duty saw him hold down residencies at Pacha, Ocean Beach Club, and the legendary Space, where he regularly stepped up to the plate for their We Love… and Carl Cox club nights. He's back for the Sydney summer and felt it only right that he lay down a mix for our music lovin' gelatoheads! Real Music, Real Skills and a Uniqueness that no one can duplicate. He got da Funk! Enjoy! Follow Mo'funk online LIKE: www.facebook.com/mofunkthedj FOLLOW: www.twitter.com/djmofunk LISTEN: @djmofunk Instagram: @itsmoyo Follow Sergio Selim online LIKE: www.facebook.com/sergioselimsounds Instagram: @sergioselim TRACKLIST Bobby Blunt - My Life in the Sunshine Steve Khan - Darling Darling Baby The Isley Brothers - Footsteps in the Dark Ice Cube - It Was a Good Day Linda Clifford - Never Gonna Stop Erykah Badu - Telephone (Freddie Joachim remix) Sam Sparro - Cottonmouth One Self - Bluebird French Kiwi Juice - Lying Together Kriss Kross - Tonites Tha Night (instrumental) Shade Sheist ft. Don Dolla - I Still Luv Her Disclosure ft. Nile Rogers - Together Mergio - Call On You Tall Black Guy - With You Mayer Hawthorne - Corsican Rose Superbreak - Your So Good To Me Jamiroquai - Light Years Sunner Soul - Slow Days Joss Moog - Sweet Mary Raekwon - Ice Cream De La Soul - Watch Out (instrumental) Marcel - Tell Me Ebrahim - Paris Joyce Simms - Come Into My Life O.C - Far From Yours (instrumental) Guru - Feel The Music Visioneers - The World is Yours Nas ft. Amy Winehouse - Cherry Wine Justin Timberlake - Suit & Tie (instrumental) Justin Timberlake - Strawberry Bubblegum Negghead - You (Kbonus mix) Suga Free - So Fly (instrumental) Causnffct - Love To Love You Baby Jodeci - Get On Up (Platform Shoes instrumental) 112 - Love Me (instrumental) Nate Dogg - Because I Got A Girl Jazze Pha ft. Cee-Lo & Nate Dogg - Enjoy Yourself Vybe - Warm Summer Daze Mary J Blige & Jermain Dupri - Everyday People Lenny Kravitz - Superlove The CB's ft. Mica Paris - So Sweet Willem DeVaughn - Be Thankful For What You Got 6th Borough Project - Just a Memory Chic - Forbidden Lover (Rio edit) Kon & The Gang - Sunlight The Time - Ice Cream Castles Thankyou MESSINA! Mo'funk & Sergio Selim present: Ice Cream Dreams LIKE: facebook.com/mofunkthedj FOLLOW: twitter.com/djmofunk LISTEN: soundcloud.com/djmofunk Instagram: @itsmoyo

Nick Palumbo is the Founder of Gelato Messina, one of the most-loved gelato brands in Australia (if not, the world!). Known for their creative specials, Gelato Messina is obsessive about the quality of their product, to the point where they even bought a dairy farm! In this episode, Nick shares how Gelato Messina’s attention to detail results in delivering an exceptional experience to customers, even when they’re stuck waiting in a queue.   Resources mentioned: Michael Momsen (LinkedIn) Adam Jaffrey (LinkedIn)   Key takeaways (starts at 32:49): Quality and craftsmanship really matter. Control all the inputs to your experience. Specials can be used to add excitement to a product range. Think about the physical experience people have with your service. Look for moments of frustration and how you can turn them into positive experiences.

A near-death experience in Australia plays a surprising role in the launch of Roberta's, the much-loved New York pizzeria. When Carlo Mirarchi almost drowned on the NSW coastline, it inspired him to rethink his career path – and galvanised him to help start Roberta's in Bushwick. In 2007, it opened with such a minimal set-up (there was no gas and staff had to boil water in the wood-fired oven), so the chef often prepped food at home before getting to the restaurant. Despite its lo-fi beginnings, Roberta's would end up ranked #6 on list of 20 Most Important Restaurants by Bon Appétit and Mirarchi himself was named Best New Chef by Food + Wine. Roberta's would also inspire a frozen pizza range, an LA location and, when it was targeted by Pizzagate conspiracy theorists, its team responded in the best way possible: by launching a beer named Pizzagate. Mirarchi also runs Blanca, an ambitious Michelin-starred restaurant that has been reviewed by Pete Wells twice. The chef talks about what it's like to be on the other side of a New York Times review, plus: where he's had the best pizza in the world (“it changed my life”), whether pineapple is a legit ingredient on pizza, and we cover the origin story behind his collaboration with Lennox Hastie for Firedoor's fantastic Fireside series last month. For this occasion, Mirarchi brought Roberta's to Sydney via the Fire & Slice pop-up event, which took place at Firedoor and involved the Gelato Messina crew helping out on tiramisu-making and other duties. Also: shout-out to Lauren and Claire for listening to this podcast!

In this episode of the Back of House podcast, Michael and I speak with Declan Lee, co-owner and creative force behind the Gelato Messina brand. From creating one of the country’s biggest music festivals to influencing the behaviour of future generations through gelato, Declan’s path to becoming the creative lead at Messina, was unique. He provides great insight to their strategy (or lack thereof), illustrating the importance of being genuine and proving that not taking yourself too seriously, can lead to serious growth. Links: Gelato Messina: www.gelatomessina.com/au/ Declan Lee: https://www.linkedin.com/in/declan-lee-6338781b/ Plastic City: https://en.wikipedia.org/wiki/Plastic_City Adam Buton Podcast: https://itunes.apple.com/au/podcast/the-adam-buxton-podcast/id1040481893?mt=2 Michael Rodrigues: https://www.linkedin.com/in/michael-rodrigues-154a3811/ Firedoor: https://www.firedoor.com.au/ Hubert: http://www.restauranthubert.com/ Luke Butler: https://www.linkedin.com/in/mrlukebutler/ Time Out: https://www.timeout.com/sydney Hastings: www.hastingspeople.com.au

Today we're joined by SEO doyon, Rand Fishkin from Moz, who'll walk you step-by-step through how to create and optimise podcast show notes, blog posts and web pages so that they rank well in Google. “Unique value is something Google is really seeking out. So if you go and look at the results for the top 10 for a keyword that you really care about, and you can identify a hole, a gap, something that no-one else is filling where you can provide the value that no-one else has, that is a great opportunity to get ranking in Google.” - Rand Fishkin, Moz There's loads more tips and insights just like this that can 10X your SEO results. Hit the PLAY button above to hear the full interview. If you have any of the following questions about how to how to optimise your podcast show notes (or simply want to improve your Google rankings) you'll get the answers in this interview: How do I rank on page 1 of Google in 2017 and beyond? How do I create the ultimate show notes for a podcast? How do I get my blog post to rank well? How do I identify the best keyword to use? Do I need to keyword stuff my posts? What can I do off-page to improve my SEO? What is metadata and how critical is it to optimising my podcast show notes? Is it still possible for a small business to rank on page 1 of Google? What are the key components of SEO in 2017? BTW, Rand Fishkin (in my humble opinion) is the world's leading expert on SEO. Going by the ludicrous title, Wizard of Moz, he's the founder of the SEO software startup Moz, host of Whiteboard Friday (a must watch) and co-author of a pair of books on SEO. Here's what caught my attention from chatting with Moz's Rand Fishkin: Getting on page 1 of Google is not magic and any business can do it - As Rand says, it's an art and a science. Yes, there is some work to be done, yes it does get detailed, and yes it gets a little geeky. But why go to the trouble of creating a website full of helpful content, whether that be podcast show notes, blog posts or whatever, if you don't optimise it for Google. My advice is to understand then outsource this component. The embedded Tweet - What a great idea. You have to do this retrospectively, once the podcast show notes go live, but that's cool. Here's one I prepared earlier … go on, go ahead and Tweet it … you know you want to :) Links to external resources - When you recommend a great third party service, it builds trust in you as the place to go. Such links are not ‘doors out' of your website. Just be sure to have the links open in a new tab.   But the marketing gold doesn't stop there, you'll also: Discover how to write great mini-stories to help you sell more products Revisit a grab from a past episode in which Gelato Messina's Declan Lee (Australia's best Gelato maker) explained how he's disrupting a very old industry   Other resources mentioned: Speechpad transcription service (from USD$60 per audio hour) Trint transcription service (from USD$12 per audio hour) Yoast SEO Wordpress plugin Stories for work    Please support these businesses who make this show possible: Open Universities Australia - Check out Open Universities' online courses for business owners over at Open.edu.au. Someone's gotta be the smartest in your industry - it may as well be you! Dale Beaumont's 52 Ways – An amazing free 1-day live event for business owners where you'll discover 52 ways to boost your business profits. 2018 dates announced. Seats are limited. Book now. If some thing in this episode of Australia's favourite marketing podcast peaked your interest, then let me know. Leave your thoughts below. May your marketing be the best marketing. See omnystudio.com/listener for privacy information.

Yes, Donato Toce has gelato for breakfast. And he actually gets paid for it – it's part of his job. He is the "cow milker, sugar hauler, head chef and gelatiere" at Gelato Messina, the much-loved Sydney institution that sells desserts such as Elvis The Fat Years, Robert Brownie Jr, Biggie S'Mores, This Is How We Scroll and the Game of Cones range inspired by the seven kingdoms of Westeros. (There are also great non-pun-related flavours, too, like tiramisu, apple pie and pistachio – the latter made using nuts hand-picked by grandmothers at the foothills of Mount Etna).   Donato used to be the head chef at A Tavola, opposite the original Darlinghurst store, but he was compelled to join Gelato Messina eventually. Pavlova, once of his first gelato flavours, was a massive hit and typical of Messina's ultra-creative experiments (which have included the time they made roast chicken sorbet, for instance, or the disastrous tomato flavour).   There have been multiple marriage proposals at Messina (there are now 16 stores) and it's become such an institution, there are even Messina-inspired Tim Tams in supermarkets. Of course, when you're dealing with gelato, there's always a fear there'll be a melting disaster (and Donato definitely has lived through some intense experiences). And there are the "spreadsheets of freezability" that Donato has to maintain.   He chats about all this – plus the Messina queues, how the biggest compliment he ever received was via a complaint, the seven-course dessert degustations at Messina Creative Department, where he likes to eat and drink in Sydney – and more.  

We’re YouTube Live streaming our episodes every second Thursday at 8PM (AEST) starting 30 April. Head to youtube.com/welcometopatchwork and hit subscribe (set a bloody alarm too cos you’ll forget lol). And fear not, we’ll still be releasing these episodes as normal in your podcast app, every Wednesday fortnight. Dion finally cleans his car, we visit Gelato Messina, discuss luxury products and premium water, Christian gets star-struck, clothes shopping with Josh’s mum, plus Monotoly and Really Good. Want more Patchwork? For a few dollars a month you can support us, get an extra mini-patch every-second week and get access to behind-the-scenes videos. Visit https://linktr.ee/welcometopatchwork for more info and links to our social media. Support the show.

Kara Lauder is a mum of one (soon to be two), lives in The Pilbara, works in the kmines and is the proud founder of Thea Kader Boot Co … and boy oh boy, the product launch strategies she's put in place to ensure her business succeeds are nothing short of genius. From the quality of her boots, to implementing a far-reaching marketing ideas that include a clever use of social influencers, video, social media (particularly Instagram), selling at local markets and plenty more. She's also very clear on what her brand stands for, which impacts what she will and won't get involved with.   Here's what caught my attention from chatting with Kara Lauder of The Kader Boot Co. : Lay the right foundations to ensure you build a tribe - Whether you're just launching your business, or if you've been in business for a while, be sure to get in place some solid marketing activities that will have your people standing up and taking notice. Strategic collaborations - We've talked about this before, and there's a fantastic webinar inside the Forum about how to establish profitable partnerships. BUt Kara's advice about teaming up with others that you work well with is excellent. And I love how she reaches out to them using Instagram! Invest the necessary time & money - I loved Kara's willingness to head over to the Oscars or down to Perth (at the last minute!) in order to take advantage of these amazing opportunities that come her way. You gotta spend time and money to make it, right?   But the marketing gold doesn't stop there, in this episode you'll also discover: A great project management tool to make your teams more efficient A simple idea to improve the friendliness of your website And we revisit a past episode in which we caught up with Gelato Messina's owner Declan Lee     Links & Resources mentioned: Kader Boot Co. on Instagram Kade Boot Co. on Facebook Kader Boot Co. website (in development at time of posting) Photographer Paul Pichugin's website (thanks for the intro to Kara :) Interview with Gelato Messina's Declan Lee WHYGTL blog post LJGAWLE blog post   Please support these businesses who make this show possible: Dale Beaumont's 52 Ways – An amazing free 1-day live event for business owners where you'll discover 52 ways to boost your business profits. Seats are limited. Book now. FastMail - Free 30-day trial plus 15% off your first year. Email, calendars and contacts done right. Get private, secure, email hosting for that beautiful business of yours. If some thing in this episode of Australia's favourite marketing podcast peaked your interest, then let me know. Leave your thoughts below. May your marketing be the best marketing.   See omnystudio.com/listener for privacy information.

Gelato Messina shouldn't be successful. It's lives and breathes one very challenging core value. It pumps the in-store music so loud that you can't hear yourself order. And it does collaborations that would appear completely off-brand. That said, Gelato Messina is killing it! Today's highly successful and disruptive business owner shares: How Gelato Messina disrupts the gelato market Why a collaboration with Tim Tam worked Why having ONE core value is all you need How he is constantly applying his background as a music festival promoter Why he has no set rules for doing business   Here's my Top 5 Attention Grabbers from the chat with Gelato Messina's Declan Lee: The Gelato Messina Honesty policy. In fact, the idea of having and absolutely living the one core value throughout every part of the business is admirable. Especially during my years in corporate I'd come across far too many businesses that paid only lip service to 4, 5 maybe even 6 core values that were nothing more than motherhood statements. Declan's unwavering belief in his product. It seems obvious that all business owners should have this, however, it's not always the case. What was quite amazing was that this belief clearly trickles down to all the staff who (from what I observed) were extremely proud to be serving it up. No set rules about doing business. Theoretically, a cool, independant brand like Gelato Messina shouldn't collaborate with a mass band like Tim Tam, but they did and it's worked! Declan's openness to all opportunities. It felt like he's always looking for a reason to say YES and not NO. Honesty with customers. You know that saying “The customer's always right”? Well, maybe they're not. Maybe sometimes we need to have honest conversations with customers that are causing our staff or our business pain. Clearly Declan thinks so.   Links & Resources mentioned: Gelato Messina Welcome Email blog post 21 examples of welcome emails Pocket blog post Pocket Tom O'Toole interview   Please support these businesses who make this show possible: Dale Beaumont's 52 Ways – An amazing free 1-day live event for business owners where you'll discover 52 ways to boost your business profits. Seats are limited. Book now. FastMail - Free 30-day trial plus 15% off your first year. Email, calendars and contacts done right. Get private, secure, email hosting for that beautiful business of yours. If some thing in this episode of Australia's favourite marketing podcast peaked your interest, then let me know.Leave your comments below. May your marketing be the best marketing. See omnystudio.com/listener for privacy information.

When you’re taking a business from startup to grown up, there’s a lot of processes and moving parts to consider. So how do you grow successfully at the same time as retaining some level of control? And how do you implement large scale processes to streamline your workload and keep your business moving forward? This week Rob and JV are joined by Declan Lee, co-founder and facilitator of stuff at Gelato Messina. Declan shares insights about implementing new processes, growing from a startup to grown up, and how technology and cloud accounting have changed the face of gelato in Australia. “We make gelato. It’s really what we do in the end and it’s the one thing that we’re really really good at. I like businesses that don’t try and be everything,” he said. “Even at that high level we’ll bring in people that we just think are really good people, have some skill in the area, and then we try and work it out together.”

Elvis The Fat Years, Tiramisu, Hansel He's So Hot Right Now, Sage and BurntButter, Risotto Milanese, Breakfast of Champions: The Sequel, Pavlova andRaspberry & Rose Gelato with Pomegranate Brownie – these are just some of theattention-seeking flavours that have made Gelato Messina famous over theyears. Nick Palumbo, who opened the original gelato parlour in Darlinghurstmore than a decade ago, chats about the very first scoops that launchedMessina, how he and his team come up with such original, unexpected flavours(one flavour was inspired by his nephew's twisted love for 'The Mighty Boosh'TV show) and if there's any downside to being surrounded by ice cream allday. He also chats about Gelato Messina's expanding universe, which nowincludes stores in Pyrmont and Surry Hills and, soon, Bondi and, yes, China!We wonder how Elvis The Fat Years will translate.Thanks to Alex Watts for his ace production work on this podcast and to FBistudio for lending us use of its sweet studio. You can follow Gelato Messinaon Facebook (Gelatomessina) or Twitter (@Gelato_Messina)