Dirty Linen - A Food Podcast with Dani Valent · A Deep in the Weeds Production

Bill Drakopoulos (SRG Hospitality) - a family group.

·33 min·2 clips

Aqua Dining opened on the closing ceremony of the Sydney Olympics.

The handover is the headline. Bill Dracopoulos talks with Dani Vallant about Sydney Restaurant Group, SRG, moving through a natural evolution, with his sons stepping forward as the family-owned business enters a busy period of rebranding and expansion. The family stays at the center. He says he and his wife met in hospitality, and that the children were born into it, so talk about the work was part of the dinner table from the beginning. Nothing feels forced. Bill keeps stressing that none of the four children were pushed into the business; each one chose the path for themselves and, in his view, showed they could handle it. The talk stays practical. He and Dani trace what it means to keep a hospitality group lively without wearing out the people inside it, and Bill links that to letting a team enjoy the work enough to stay loyal. He thinks in seasons. There is a useful stretch where he talks about the off-season in a broad way, making the point that long relationships with staff depend on giving them enough room to breathe. The family table keeps coming back. Bill describes a household where hospitality was part of the rhythm of life, and that background helps explain why the children were already fluent in the business before they officially joined it. The daughters matter too. He corrects the assumption that only the sons are taking over, and the conversation opens out into the roles and strengths of all four children. That gives the episode its shape. Rather than building toward a dramatic succession story, the interview settles into a quieter picture of continuity, energy, and the way a family business can absorb new generations without losing its core. The values stay simple. Bill returns again and again to hospitality as delivering something guests will appreciate, which keeps the whole conversation grounded in care rather than branding. The mood is measured. Dani Vallant leaves room for Bill’s longer answers, so the episode can move from business structure to family pride without rushing the human parts out of the frame.

As heard by us

A family handover in hospitality, with succession, loyalty, and rebranding at the center.

Bill Dracopoulos is at a clear handover point, with Sydney Restaurant Group moving to his sons as the family-owned company rebrands and expands.

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Hear Bill Dracopoulos on handing Sydney Restaurant Group to his sons as SRG enters a period of rebranding and expansion.

Read the full recommendation in PlayNext →

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