033: From Cooking with FIRE to Embracing TECH w/ Burnt Ends' Dave Pynt

<p><span style="font-weight: 400;">The global pandemic has wreaked havoc on many industries - with the Food & Beverage industry one of the hardest hit. Most countries, at some point, have had to ban dining in - and even once that restriction is lifted, they have limited the restaurant capacity to only 50-70% of the pre-pandemic levels.</span></p> <p><span style="font-weight: 400;">To survive financially, restaurants have had to pivot their business and operating models online to create new revenue streams. </span></p> <p><span style="font-weight: 400;">In this episode, we are going to look at the role tech has played in helping restaurants overcome these unprecedented challenges. </span></p> <p><span style="font-weight: 400;">If you live in Asia and like food, you’ll know today’s guest, Dave Pynt. Dave is  the chef and owner of the one Michelin starred restaurant Burnt Ends - which is currently ranked #14 on Asia’s Top 50 Restaurants and #59 globally. </span></p> <p><span style="font-weight: 400;">Show Notes:</span></p> <p>01:30 Intro to Dave and how a surfer from Western Australia developed into one of Asia's top chefs</p> <p>08:00 Dave's restaurant portfolio, including 2 x Meatsmiths in Singapore, another Meatsmith in Doha and The Ledge in the Maldives</p> <p>10:50 How Dave leveraged tech in the pre-Covid world</p> <p>12:45 How the Burnt Ends Group has used tech to transform their operations</p> <p>18:30 How does a restaurant with no IT department drive digital transformation?</p> <p>24:00 What's next for Burnt Ends Group (hint: BE to move from Teck Lim to Dempsey - and a Brew Pub launching in 2023)</p> <p>And more chats about Dave's favourite places to eat, the importance of good ingredients and what it's like to cook a wild boar on a spit on the slopes of Mt. Fuji.</p>