Hospitality Mavericks Podcast

The Dubai Opera House, Four Seasons, Hard Rock, the Atlantis resorts – these are just a few of the notable projects designed by EDSA, a planning, landscape architecture and urban design firm founded in 1960. Dialling in from the US is ESDA’s Principal Richard Centolella, where he leads the Baltimore studio and oversees operations in New York City. He is a true maverick when it comes to designing functional, realistic, and engaging places for people.This conversation brings to light how we need to optimise spaces and environments for our customers and staff as we enter this new post-pandemic paradigm. Tune in as we discuss the future for developers and the real estate market, regenerative landscape design, staycation trends and the role of mentorship.Links:#114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership: https://hospitality-mavericks.captivate.fm/episode/114 #30 Setting The Stage For The Best Hospitality Experiences with David Chenery: https://hospitality-mavericks.captivate.fm/episode/3

Throughout this series, we’ve explored the impactful ways of running a hospitality business, but the ultimate key to any business is to truly embody a diverse organisation. We are on a huge journey of learning when it comes to diversity and inclusion, and there are some clear blindspots as white men, so we needed to bring on Diversity and Inclusion expert Lorraine Copes as our guest. Lorraine is the founder of Be Inclusive Hospitality – a not-for-profit organisation with a mission to advance racial equity in Hospitality, Food & Drink. In this conversation, we explore how to create inclusive environments, passive racism, working with experts in the field of diversity and inclusion, and using data to review what needs to be done. It’s time to understand your biases, and learn how to challenge them, so we can create a space where everyone belongs.Why not tune in to our previous conversations here

With our shared passion for checklists, Carina Martins Nakamá joins the show to reveal the power of having plans and processes in place so you can operate from a place of calmness. Carina is the Founder and Director of Benessere, which helps people and organisations in hospitality become healthier, happier and more prosperous.Carina has an MBA in Business Management at Fundacao Getulio Vargas – considered one of the best business schools in Latin America, and later in the UK further specialised in Project Management and Process Improvement, becoming a certified Project Management Professional, Agile, Prince2 and Lean Practitioner. Before moving on to launch her own business, Carina was Director of Processes and Continuous Improvement at Kognitiv, a global travel and loyalty startup. Today we explore setting a plan for your staff. We also talk about leveraging digital tools, self-leadership, e-learning, fixing the fundamentals – and so much more. Links:‘Good To Great’ by Jim Collins: https://www.amaz

Paddy & Scott’s is a true maverick coffee business. They cut out the middle-men and conglomerates; shortening the distance between coffee grower and coffee drinker. In 2016 they took on their very own coffee farm in Meru, Kenya, working directly with a family who have been growing coffee for generations. Paddy & Scott’s now produce over 30,000 cups of coffee per day: from their own fuelling stations to over 150 branded concessions. MD at Paddy & Scott’s, Jonathan Reed, joins the show to share how their coffee empire continues to expand. In this episode we explore their flat hierarchy business, the power of reprioritising, the impact of core hires, how their reduced open days have boosted performance – and why a lot can be achieved with a humble cup of coffee. Links:‘Shoe Dog’ by Phil Knight: https://www.amazon.com/dp/B0176M1A44 ‘Maverick’ by Ricardo Semler: https://www.amazon.com/dp/0446670553 YouTube: https://www.youtube.com/user/PaddyandScottcoffee Paddy & Scott's Sh

We’re excited to be back with Hospitality and The Infinite Game, and today we dig into the different nuances of growth. A book that’s had a huge impact on us is ‘Small Giants’ by journalist Bo Burlingham. It explores what some of the most remarkable, under-the-radar companies are doing, and questions the usual definitions of business success.In this discussion, we unpick some key insights from the book, like finding your business mojo and looking at effort positively. We also explore the cultural changes as your business grows, financial freedom, how to maintain and improve the soul of the business – and ultimately, what type of growth is right for your business.Resources mentioned:‘Small Giants’ by Bo Burlingham: https://www.amazon.com/dp/014310960X ‘Good to Great’ by Jim Collins: https://www.amazon.com/dp/0066620996/#114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership: https://hospitality-mavericks.captivate.fm/episode/114 #122 Tom Barton, co-founder of Honest Burgers, on Leading by E

People stay at companies because they’re developing and progressing, not because their leaders think they ‘know it all’. To build this progressive culture, today’s guest shares how the skill in unlearning is more important than ever. Dialling in from the US, Barry O’Reilly is the Co-Founder of Nobody Studios, and author of ‘Unlearn’ and ‘Lean Enterprise’. He has pioneered the intersection of business model innovation, product development, organisational design, and culture transformation.In this episode, we discuss the three steps to unlearning, ‘culture hacks’, lessons from high performance companies, how to have difficult conversations with your employees, and Barry’s personal experience of unlearning that helped him write his latest book.Links:‘Unlearn’ by Barry O’Reilly: https://www.amazon.com/dp/1260143015 ‘Good to Great’ by Jim Collins: https://www.amazon.com/dp/0066620996/ Icon Meals: https://iconmeals.com/ Nobody Studios: https://nobodystudios.com/ The Unlearn Podcast: https://www.

Simon Mitchell went from being a 90s DJ to his own events company, Impulse, in 2003, before joining Concerto Group in 2011. In early 2016, Simon joined as MD for KERB – a household name in the UK street food market. The membership organisation is dedicated to the incubation and acceleration of London’s most innovative street food businesses. Street food is an incredible way of starting your own food business. Find out in this episode how KERB helps support new talent, the major changes the company has had to make this year, and the trend that’s here stay: looking beyond just profits – how to make real social impact through your business.Links:#122 Tom Barton, co-founder of Honest Burgers, on Leading by Example: https://hospitality-mavericks.captivate.fm/episode/122 KERB Food: https://www.kerbfood.com/ #94 Elvin Turner, Author of 'Be Less Zombie', on Big Ideas: https://hospitality-mavericks.captivate.fm/episode/94 Connect with the podcast:Join the Hospitality Mavericks newsletter: http

There’s no doubt that the food delivery business supports the big chains but not the independent ones. Enter a real changemaker: Toby Savill, Co-Founder and CEO at Foodstuff – a new food delivery company in the UK which works with only independents, supports riders on living wage, and provides a zero emissions delivery.What’s more, Foodstuff launched during the pandemic, yet they’ve managed to scale across multiple locations in the UK – including Manchester, Bristol and Cambridge. Tune in to this conversation as we discuss the power of brand association, what it’s like challenging Just Eat and Uber Eats, Foodstuff’s restaurant vetting process, and building their advisory board. Links:Foodstuff: https://wearefoodstuff.co.uk/ Special Edition Episode: Out of the Blocks LAP ONE: https://hospitality-mavericks.captivate.fm/episode/special-edition-episode-out-of-the-blocks-with-peter-backman-and-michael-tingsager Connect with the podcast:Join the Hospitality Mavericks newsletter: https://rb.gy/5r

Peter Backman and Michael Tingsager have chosen to come together to create a series of conversations to help leaders in the food and drinks industry to get better out of the starting blocks recovering from a pandemic, no one wanted and no one was ready for.We don't have all the answers but we wish to share our observations and insights which can help leaders to make better decisions about their strategies and tactics as they navigate through the time ahead.Key takeaways from this episode are:The current impact on the world and the food drinks industry The delivery market is changing The debt crisis and landlordsStaffing CrisisCOVID ScareHow the future of the industry might look 6-12 months from nowLinks:https://www.linkedin.com/in/peter-backman-38305a6/https://www.peterbackmanfs.com/https://www.linkedin.com/in/michaeltingsager/https://www.hospitalitymavericks.com/Connect with the podcast:Join the Hospitality Mavericks newsletter More episodes for you to check out here This podcast uses the following

Mary Sue Miliken is one of my personal heroes. With over four decades of experience working in the hospitality sector, she has created a true legacy through her sustainability, social and culinary goals. Mary is an American chef, restaurateur, cookbook author, activist, and radio and TV personality. She is best known for Border Grill restaurants, trucks, and catering, which she runs with her business partner of more than 35 years, Susan Feniger.In this conversation we discuss what it’s like to work with a business partner, being a ‘celebrity chef’, lobbying legislators, overcoming the diversity challenges in the industry, leveraging women-owned restaurants – and working with Julia Childs. Links:#122 Tom Barton, co-founder of Honest Burgers, on Leading by Example: https://hospitality-mavericks.captivate.fm/episode/122Regarding Her: https://www.regardingherfood.com/The James Beard Foundation: https://www.jamesbeard.org/Instagram: https://www.instagram.com/marysuemilliken/ BorderGrill.com: https://www.

Systems, culture and business – those are the foundations for a successful, sustainable business. Jim Laube, Founder of RestaurantOwner.com, shares some practical applications and what you can start doing today. Join us as we explore the relationship between leadership and culture, and what we mean by ‘culture’. We also discuss communicating your values, empowering your staff, and practising daily gratitude. RestaurantOwner.com was founded in 1998 by Jim Laube. With a diverse food service background beginning in high school, Jim has held positions in the restaurant industry as a server, bartender, manager, controller and CFO. Today, Jim is focused on creating resources and training programs that support the creation of more independent restaurant success stories.Links:‘Good To Great’ by Jim Collins: https://www.amazon.co.uk/dp/0712676090 #32 The Rise of The Independent Restaurant Owners With Barry Shuster: https://hospitality-mavericks.captivate.fm/episode/32-the-rise-of-the-independent-restaurant-o

This is the first face-to-face conversation I’ve had since the pandemic, and I’m super excited to meet the co-founder of Honest Burgers, Tom Barton, in Brighton – where the business was conceived. Starting from humble beginnings, they now have burger restaurants in London, Reading, Bristol, Cambridge, Cardiff, Brighton, Manchester and Liverpool. They make British beef patties in their own butchery, and most of their ingredients are homemade.We discuss what it means to be honest, being an ‘anti-chain’, their Honest X Incubator initiative, eating food with your hands, regenerative farming, their role in climate change as a beef business – and green corduroy flares. Links:Clarkson’s Farm: https://www.primevideo.com/detail/0SHGKA0J8D4G01ZGD647627NEJ Honest Burgers: https://www.honestburgers.co.uk/#77 Nicole Antonio-Gadsdon, Founder of Banana Pepper HR, on leading with care: https://hospitality-mavericks.captivate.fm/episode/77Connect with the podcast:Join the Hospitality Mavericks newsletter: https://rb

Daniel Hulme has a phenomenal approach to learning and unlearning. He has built multiple businesses, launched restaurants and bars – all from starting as a chef at 16 years old. As founder of On Air Dining, a unique Culinary Concierge Service and it’s sister brand On Air Interiors, supplying the world’s finest soft furnishings to aircraft, yachts and houses. His company has created a globally unique system of cooking, packaging and delivering of high end food on board an aircraft. In this conversation we explore the at-home cooking market, what it's like cooking on a plane, recovering from burnout and adrenal fatigue, watching out for ‘energy vampires’ – and why we need to jump on trampolines more.Links:‘Crossing the Chasm’ by Geoffrey Moore: https://www.amazon.co.uk/dp/0062292986 ‘The E-Myth Revisited’ by Michael E. Gerber: https://www.amazon.co.uk/dp/B00FZXTPS0‘The Art of War’ by Sun Tzu: https://www.amazon.co.uk/dp/1509827951/‘Sun Tzu and the Art of Business’ by Mark R. McNeilly: https://www.amaz

A dark kitchen serves customers exclusively by delivery, operating as a separate food vendor from an existing restaurant's kitchen. It’s certainly a smart business model, but many brands can flop after launching. So what does it take to create visibility out of the kitchen’s invisibility? Having run his own food supply business for nearly 30 years, Azher Rubbani has been on a journey of transformation and decided to launch his own dark kitchen, Chowbunch, during the pandemic. Azher joins me today to share some really practical insights into how to launch a successful dark kitchen – from startup costs and following a multi-brand model. Tune in as we explore how strong brands exist virtually, A/B testing ingredients, virtual queues, servant leadership –  and dispelling some of the key myths.Links:Azher’s LinkedIn: https://uk.linkedin.com/in/azherrubbani Chowbunch.com: ​​https://www.chowbunch.com/ CombatFiles.com: https://www.combatfiles.com/ Coming Back Stronger Episode 5 with Yazz Abdu

“I don’t want to share the finances” to “I’m not good with numbers”... these are all common phrases that hold us back as leaders. So today I bring on a real financial maverick, David Lund, who helps people get comfortable with numbers. He is the Founder of Hotel Financial Coach and supports leaders of hotel firms through financial training.  David’s background includes over 30 years as a Regional Controller, Corporate Financial Director, Hotel Manager and Controller throughout North America. Calling in from New England, I found out from David how to empower everyone in your team to be savvy with the finances. In this conversation, we discuss open-book management, investments versus expenses, the power of financial training, compound interest – and his business pivot over the pandemic.  Links:#114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership: https://hospitality-mavericks.captivate.fm/episode/114 ‘The One Thing’ by Gary KellerHotel Financial Coach: https://hotelfinancia

Today’s guest proves how the hospitality industry is so flexible. Consultant Jon Spiteri is currently a partner of Sessions Arts club – a creative studio from painter Jonny Gent together with partner architect Russell Potter. Located in a restored 18th century Grade II former courthouse on Clerkenwell Green, Sessions Arts Club brings together art, people, food and wine. Like most of us, Jon’s work was massively affected by the pandemic, but having a clear vision helped him navigate through it.I’m excited to have Jon on the show to discuss how he closely involves his staff in the business, sticking to your guns, working with investors – and eating at 4pm.  Links:#114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership: https://hospitality-mavericks.captivate.fm/episode/114 ‘Setting the Table’ by Danny Meyer: ​​https://www.amazon.co.uk/dp/0462099253Jon’s Instagram: https://www.instagram.com/spitz69/ Jon’s Twitter: https://twitter.com/spitz69 #13 Staying True to Moshimo With Kar

As a founder of two hospitality brands, today’s guest is a true early adopter with technology. JP Then believes you can reach so many more customers if you have an omni-channel strategy. He is the founder of Slerp, an on-demand e-commerce and order management system, and Crosstown Doughnuts, a London brand specialising in handcrafted doughnuts and specialty coffee.Tune in to find out more about using ecommerce systems fit for hospitality. We also discuss finding a business partner, the future of sharing spaces, the ‘nothing to lose’ mentality, how to avoid gimmicky technology – and pairing beer with doughnuts.Links:KAM Media studies: https://kam-media.co.uk/resources/ Slerp: https://www.crosstown.co.uk/ Crosstown: https://www.slerp.com/ JP’s LinkedIn: https://www.linkedin.com/in/jpthen/ #110 Christophe Delacroix, Co-Founder of StoreKit: https://hospitality-mavericks.captivate.fm/episode/110 Connect with the podcast:Join the Hospitality Mavericks newsletter: https://rb.gy/5rqyeq&n

Tim Foster joins the show to help arm you with your recruitment tactics. Tim is Head of Being Awesome at the Yummy Pub Co, which operates pubs in London and Surrey. Yummy Pub is a boutique pub company founded in 2007 by Tim, Anthony Pender and Jason Rowlands. They’ve learnt how a hospitality business can survive and thrive amidst a pandemic, through adaptability, staff engagement, and a resilient mindset. Tim’s drive and ambition to succeed is infectious.  In this discussion, Tim shares how he uses his staff as Yummy Pub’s competitive edge. We also explore the power of honesty, creative approaches to training and development, the ‘fully booked’ mentality, customer perception and reviews, and celebrating successes. Links:Yummy Pub Co: https://www.yummypubs.co.uk/ #107 Marco Reick, Director of People & Talent at QOOT Co, on Fixing the Talent Crisis: https://hospitality-mavericks.captivate.fm/episode/107 Tim’s LinkedIn: https://www.linkedin.com/in/foster-tim-440626a/ Letterbox C

Award-winning PR and media expert Sangeeta Waldron is the founder of Serendipity PR and the author of The PR Knowledge Book and Corporate Social Responsibility is Not Public Relations. She is often invited to events both nationally and globally, where she speaks about the media, Corporate Social Responsibility (CSR) and diversity in business.In this fascinating discussion, we explore what it takes for businesses to fully embody their corporate social responsibility. Tune in to this interview to find out more about the pioneering businesses, combatting greenwashing, the drive for more diversity and inclusion, learning from our next generation of savvy consumers, and what tipping point we’re in right now. Links:‘Corporate Social Responsibility is Not Public Relations’ by Sangeeta Waldron: https://www.amazon.co.uk/Corporate-Social-Responsibility-Public-Relations/dp/1911671421/ The UN 17 Goals: https://sdgs.un.org/goals Superdrug’s Social Responsibility Report 2021: https://www.superdrug.com/medias

Ari Weinzweig is a true maverick when it comes to leadership and sticking to a vision. He believes in the need to build a business that not only achieves great business results but also makes a significant positive impact on your people, community and our planet. Ari is the Co-Founder of Zingerman's Delicatessen, which is a nationally renowned food icon.  Zingerman’s Community of Businesses has grown to 10 businesses with over 750 employees and over $55 million in annual revenue. Over the years, Ari has written a range of books and pamphlets including Zingerman’s Guide to Good Leading, and many other great books and pamphlets you can find via their website.With a 2032 vision already in place, Ari has crafted the power of self-leadership and detailed missions. Join our conversation as we discuss how to better manage yourself, the art of visioning, teaching systems design, the power of language, and how to have a healthy relationship with time.Links:‘Small Giants’ by Bo Burlingham: https://www.amazon.