After more than three months since their last podcast, Emma Waverman and Phil Wilson have reunited for another episode of More Than Maple Syrup.
After catching up and briefly delving into the world of celebrity food and wellness trends, our hosts tackle the tricky topic of liquor licences, food and drink prices, and how restaurants can cope with a global decrease in alcohol consumption.
The duo describe how some proprietors have remained competitive with the introduction of high quality, artisanal alcohol-free spirits like Seedlip and Sobrii, whose products offer a similar experience to their boozy counterparts.
Following a banterous discussion on the merits of what Wilson refers to as “fake gin,” Waverman is joined by Sobrii founder Bob Huitema, who explains how the company came to be and why he believes the non-alcohol trend is here to stay.
After more than three months since their last podcast, Emma Waverman and Phil Wilson have reunited for another episode of More Than Maple Syrup.
After catching up and briefly delving into the world of celebrity food and wellness trends, our hosts tackle the tricky topic of liquor licences, food and drink prices, and how restaurants can cope with a global decrease in alcohol consumption.
The duo describe how some proprietors have remained competitive with the introduction of high quality, artisanal alcohol-free spirits like Seedlip and Sobrii, whose products offer a similar experience to their boozy counterparts.
Following a banterous discussion on the merits of what Wilson refers to as “fake gin,” Waverman is joined by Sobrii founder Bob Huitema, who explains how the company came to be and why he believes the non-alcohol trend is here to stay.
read more
read less
