Man: You and your brother must be a good team.
Woman: Well, Tom and I always discuss things but he's more creative and comes up with all the ideas while I look after the business side.
The thing about working with family is that you know they're going to be there tomorrow.
You can employ other key people, but then if you upset them, they'll probably leave.
Man: Sure. People say it's tough work.
Woman: There's no doubt that it is.
Some staff don't go home until 4.30 in the morning ... but then they might not be on until the next evening.
I only work during the day I might add!
I like to have some time to myself but most people in the restaurant business aren't like me.
People in the business tend to be outgoing, sociable types - the sort who enjoy an environment of constant activity and tight deadlines.
Man: What would you say to anyone who's thinking of going into the catering business?
Woman: I'd say, start at the bottom.
Interestingly, one of the institutions here is developing a recruitment technique based not on degrees and work experience but on the ability to learn.
The food industry still maintains the idea of apprenticeship.
Running a restaurant, working with the public - these are very complex skills and you must be prepared to start at the bottom and learn quickly.
Man: Well, thank you for coming along to the studio today, Olivia, and I wish you every success ...