032: With a single 300L still at home in 2007 made an Irish-style, triple distilled whisky – merged, moved to a 4,500L and 2 other stills, launched an award-winning gin then sold out to return to distilling from home on a 700L still (Damian Mackey)

032: With a single 300L still at home in 2007 made an Irish-style, triple distilled whisky – merged, moved to a 4,500L and 2 other stills, launched an award-winning gin then sold out to return to distilling from home on a 700L still (Damian Mackey)

In this episode, I interview Damian Mackey, a master distiller of whisky and gin and the founder of New Town Distillery in Hobart, Tasmania. In 2005, he started building a small distillery (Mackey’s Distillery) in his backyard in Hobart, and in 2007, filled their...
031: Founded in 2010, processed more than $2bn NZD in payroll for SMEs & charities, raised $500k in crowdfunding, grew 5 FTE to 18.5, huge donations to communities and just paid the 1st dividend for a social enterprise in NZ (Christina Bellis)

031: Founded in 2010, processed more than $2bn NZD in payroll for SMEs & charities, raised $500k in crowdfunding, grew 5 FTE to 18.5, huge donations to communities and just paid the 1st dividend for a social enterprise in NZ (Christina Bellis)

In this episode, I interview Christina Bellis, the CEO of Thankyou Payroll. The company was founded in 2010 and to date they’ve processed over two billion pays or 3.5 million payslips to charities and small businesses in New Zealand. From NZD7,000 in year one to now...
030: In its 24 years the distillery was sold 4 times, the 3rd after the business failed. They went on to win the best single malt in the world – the first outside Scotland, Ireland and Japan. Grew from 4 FTE to 23 (Patrick Maguire)

030: In its 24 years the distillery was sold 4 times, the 3rd after the business failed. They went on to win the best single malt in the world – the first outside Scotland, Ireland and Japan. Grew from 4 FTE to 23 (Patrick Maguire)

In this episode, I interview Patrick Maguire, the Master Distiller for Sullivans Cove Distillery in Hobart, Tasmania, and the Chairman of the Tasmanian Whisky Producers Association in 2012. Sullivans Cove was one of the first craft distilleries of commercial scale in...
029: From starting on a tractor in 2001 to owning the 130-400 FTE, golf construction business they pivoted after losing all sales in the GFC – adding golf course maintenance, design and renovation divisions (Craig Haltom)

029: From starting on a tractor in 2001 to owning the 130-400 FTE, golf construction business they pivoted after losing all sales in the GFC – adding golf course maintenance, design and renovation divisions (Craig Haltom)

In this episode, I interview Craig Haltom, President of Oliphant Golf Management (OGM). He is an active golf course architect and builder, and has a growing portfolio of high profile golf renovation work in the Midwest. As the lead at OGM, he is very much hands-on and...
028: Small business marketing consultant with 25 years experience talks about what marketing is, knowing your ‘why’ and focusing on the customer. Excellent books, podcasts and tools to help any fast-growing business with their marketing (Toni Kibbey)

028: Small business marketing consultant with 25 years experience talks about what marketing is, knowing your ‘why’ and focusing on the customer. Excellent books, podcasts and tools to help any fast-growing business with their marketing (Toni Kibbey)

In this episode, I interview Toni Kibbey, a subject matter expert on marketing. With over 25 years in marketing, especially in small business, Toni strongly believes if you don’t have a customer, you don’t have a business. And that’s where your marketing should be...
027: Idea from a sign in a French restaurant, sold his software dev business and coded the 1st version in 2014, aged 29. From 1 FTE to now 22 they have 1,400 restaurants using their unique product in 60 cities across 8 countries (Mat Weir)

027: Idea from a sign in a French restaurant, sold his software dev business and coded the 1st version in 2014, aged 29. From 1 FTE to now 22 they have 1,400 restaurants using their unique product in 60 cities across 8 countries (Mat Weir)

In this episode, I interview Mat Weir, a tech entrepreneur and the founder of international table booking service, First Table, the only company in the world focused on helping restaurants get their first customer for the night. Mat got the idea to start the company...