https://simplecast.com SERVED WITH HOSPITALITY | BY STOREKIT SERVED WITH is the podcast for ambitious operators in the hospitality industry. We're brought to you by STOREKIT, the mobile ordering software for ambitious operators. My name is Adam, as the pandemic recedes, I’m on a mission to understand what makes different hospitality businesses successful. To that end, I’ve talked to people from different parts of the hospitality world to understand what makes them – and their business – tick. Join me to find out how to set up a business which brings guests the best experience, runs the most smoothly and brings you the highest returns on investing your valuable time. The hospitality industry is the beating heart of culture in the UK and even in the perma-crisis we’ve now entered there is nowhere more exciting then here. Find us on YouTube or wherever you get your podcasts. #SERVEDWITH #STOREKIT #HOSPITALITY #PUBS #HOTELS #TAKEAWAYS #CASUALDINING #QSR 2021 storekit en Tue, 5 Jul 2022 11:00:00 +0000 Tue, 5 Jul 2022 16:34:55 +0000 https://served-with.simplecast.com SERVED WITH HOSPITALITY | BY STOREKIT https://image.simplecastcdn.com/images/4cf151de-37e2-451d-b8d3-510813bb8884/3e9ec806-6a3b-480e-82a9-af336bca833b/3000x3000/served-with-at3x.jpg?aid=rss_feed https://served-with.simplecast.com episodic SERVED WITH is the podcast for ambitious operators in the hospitality industry. We're brought to you by STOREKIT, the mobile ordering software for ambitious operators. My name is Adam, as the pandemic recedes, I’m on a mission to understand what makes different hospitality businesses successful. To that end, I’ve talked to people from different parts of the hospitality world to understand what makes them – and their business – tick. Join me to find out how to set up a business which brings guests the best experience, runs the most smoothly and brings you the highest returns on investing your valuable time. The hospitality industry is the beating heart of culture in the UK and even in the perma-crisis we’ve now entered there is nowhere more exciting then here. Find us on YouTube or wherever you get your podcasts. #SERVEDWITH #STOREKIT #HOSPITALITY #PUBS #HOTELS #TAKEAWAYS #CASUALDINING #QSR Adam Stead, Angus Jackson no https://feeds.simplecast.com/I0S6WRBU hospitality operations, point of sale, hospitality marketing, dark kitchens, hospitality technology, bar management, drinks, restaurant marketing, hotel management, food, rooftop bars, rooftop bar management, restaurant management, dark kitchen management, hospitality inventory management, takeaways, one site, casual dining, two sites, hospitality business, f&b, mobile ordering, ghost kitchens, pub management, restaurant operations, bars, business, hospitality, hospitalitybusiness, hospitalitystaff, pubs, restaurants, sme, tech, venues Adam Stead adam@storekit.com a6f6da73-96aa-4f7a-b76e-0d3bc1981332 James Brown, MD Brewdog Bars & TipJar Founder | notes on running two of the fastest-growing companies in hospitality Alongside working as Managing Director at Brewdog Bars, a multinational brewery and pub chain, James is the cofounder  of TiPJAR, a cashless tipping platform that enables staff to receive cashless tips directly from customers and are able to distribute them transparently amongst the team.

In this episode of Served With, Adam and James discuss: 

  • Innovations and worldwide expansion for Brewdog bars, with recent openings in Shanghai, Korea, and Iceland.
  • The impact COVID has had on the hospitality sector, with changes to operations, communications, and bar openings.
  • Tackling major problems surrounding tipping in the hospitality industry and the creation of a modern, transparent, digital platform to help staff receive tips.
  • Looking to the future and possibilities for both brands, facing challenges, and finding solutions that help people working in the hospitality industry.

Watch and listen to Served With podcast to learn more about how James is working with Brewdog and TiPJAR to redefine the hospitality industry and find innovative solutions for staff, teams, and customers.

Relevant links:

https://www.wearetipjar.com/?gclid=CjwKCAjwk_WVBhBZEiwAUHQCmZztfyNDnlUjsDtZQWVQtwiNsjbGaQSaa_Il4vKIfnPnGFEFXth4LBoChncQAvD_BwE

https://www.brewdog.com/uk

https://www.linkedin.com/in/savedbyjames/?originalSubdomain=uk

]]> Tue, 5 Jul 2022 11:00:00 +0000 adam@storekit.com (James Brown, Adam Stead, Christophe Delacroix, Angus Jackson) https://served-with.simplecast.com/episodes/james-brown-md-brewdog-gO4lOQ4Z Alongside working as Managing Director at Brewdog Bars, a multinational brewery and pub chain, James is the cofounder  of TiPJAR, a cashless tipping platform that enables staff to receive cashless tips directly from customers and are able to distribute them transparently amongst the team.

In this episode of Served With, Adam and James discuss: 

  • Innovations and worldwide expansion for Brewdog bars, with recent openings in Shanghai, Korea, and Iceland.
  • The impact COVID has had on the hospitality sector, with changes to operations, communications, and bar openings.
  • Tackling major problems surrounding tipping in the hospitality industry and the creation of a modern, transparent, digital platform to help staff receive tips.
  • Looking to the future and possibilities for both brands, facing challenges, and finding solutions that help people working in the hospitality industry.

Watch and listen to Served With podcast to learn more about how James is working with Brewdog and TiPJAR to redefine the hospitality industry and find innovative solutions for staff, teams, and customers.

Relevant links:

https://www.wearetipjar.com/?gclid=CjwKCAjwk_WVBhBZEiwAUHQCmZztfyNDnlUjsDtZQWVQtwiNsjbGaQSaa_Il4vKIfnPnGFEFXth4LBoChncQAvD_BwE

https://www.brewdog.com/uk

https://www.linkedin.com/in/savedbyjames/?originalSubdomain=uk

]]> James Brown, MD Brewdog Bars & TipJar Founder | notes on running two of the fastest-growing companies in hospitality James Brown, Adam Stead, Christophe Delacroix, Angus Jackson 00:16:12 Join James Brown, cofounder of TiPJAR and Managing Director at Brewdog Bars, and Adam as they discuss the rapid growth of Brewdog and Tipjar, a software that has kickstarted a revolution in tipping in the hospitality industry. Over his time with Brewdog, James has become an expert in the hospitality sector and familiar with the different challenges servers and staff face in the industry. With experience and expertise in a variety of roles, James has opened bars across the world and developed evolutionary tipping software. Join James Brown, cofounder of TiPJAR and Managing Director at Brewdog Bars, and Adam as they discuss the rapid growth of Brewdog and Tipjar, a software that has kickstarted a revolution in tipping in the hospitality industry. Over his time with Brewdog, James has become an expert in the hospitality sector and familiar with the different challenges servers and staff face in the industry. With experience and expertise in a variety of roles, James has opened bars across the world and developed evolutionary tipping software. f&b, storekit, userexperience, entertainment, bars, digitalplatform, hospitality, lifestyle, experiences, ordering, tipjar, pub, barts, hospitalitytrends, food, beverage, servers, drinks, restaurants, tipping, software, dining, bar, brewdog, bartending, mobiletipping, wetledvenue, servedwith no full 15 378eddbc-33cd-436a-b518-06598dfd26e7 Michael Stocks, Project Manager | I quit my job and became independent just before a pandemic and I don't regret a thing Micheal Stocks is currently working as a freelance consultant within the hospitality sector, working on projects that have a particular focus on drinks menus, training, store openings, and growing businesses.

 In this episode of Served With, Adam and Micheal discuss:

  • A proactive mindset and the skills that help to start a freelance consulting career.
  • Covid’s impact on Micheal’s work with clients and the uncertainty he faced early on. 
  • The work-to-life balance, with increased working flexibility and working for exciting brands.
  • Differences between the freedom and choice of projects when working in a corporate environment vs freelance. 

Watch and listen to Served With podcast to learn more about how Micheal became a freelance consultant and how he grew his consultancy business throughout the pandemic.

Links that are related: 

https://mikestocks.co.uk/

#consulting #consultant #projectmanagement #restaurants #hospitality #projects #drinkmenu # #storeopenings #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #wetledvenue #ordering #experiences #servedwith #storekit #bartending #hospitalitytrends

]]> Mon, 27 Jun 2022 04:34:52 +0000 adam@storekit.com (Adam Stead) https://served-with.simplecast.com/episodes/whats-it-like-becoming-independent-0tsLQ8pP Micheal Stocks is currently working as a freelance consultant within the hospitality sector, working on projects that have a particular focus on drinks menus, training, store openings, and growing businesses.

 In this episode of Served With, Adam and Micheal discuss:

  • A proactive mindset and the skills that help to start a freelance consulting career.
  • Covid’s impact on Micheal’s work with clients and the uncertainty he faced early on. 
  • The work-to-life balance, with increased working flexibility and working for exciting brands.
  • Differences between the freedom and choice of projects when working in a corporate environment vs freelance. 

Watch and listen to Served With podcast to learn more about how Micheal became a freelance consultant and how he grew his consultancy business throughout the pandemic.

Links that are related: 

https://mikestocks.co.uk/

#consulting #consultant #projectmanagement #restaurants #hospitality #projects #drinkmenu # #storeopenings #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #wetledvenue #ordering #experiences #servedwith #storekit #bartending #hospitalitytrends

]]> Michael Stocks, Project Manager | I quit my job and became independent just before a pandemic and I don't regret a thing Adam Stead 00:12:46 Former operations manager for Carluccio's and freelance consultant Micheal Stocks joins Adam to discuss the pros and cons of quitting your job and becoming a consultant in the hospitality industry. With over 20 years of experience working in hospitality, Micheal explores how his time with Carluccio's helped him gain skills and grow his network to venture into consulting. By working with clients he is now providing his knowledge and expertise and aiding businesses’ growth. Former operations manager for Carluccio's and freelance consultant Micheal Stocks joins Adam to discuss the pros and cons of quitting your job and becoming a consultant in the hospitality industry. With over 20 years of experience working in hospitality, Micheal explores how his time with Carluccio's helped him gain skills and grow his network to venture into consulting. By working with clients he is now providing his knowledge and expertise and aiding businesses’ growth. yes full 13 78e7c613-f2ae-4ee6-8c24-ee1c3aa7ca72 Michael Stocks | Advice on managing projects in hospitality Micheal Stocks is currently working as a freelance consultant within the hospitality sector, working on projects that have a particular focus on drinks menus, training, store openings, and growing businesses.

 In this episode of Served With, Adam and Micheal look at:

  • Using post-mortem techniques to help examine what might fail within a project and how to prevent roadblocks, consider contingencies and set realistic timelines for projects. 
  • What different stakeholders might need to get out of new software systems and how to consider the upgrades a business needs.
  • Identifying different challenges a business is facing and providing solutions for all the stakeholders involved. 
  • Considering feedback, keeping the focus on a project, and making sure projects are feasible. 

Watch and listen to Served With podcast to learn more about project management and how Micheal is helping businesses to develop their software and technology as well as considering how this fits with the stakeholder's needs.

https://mikestocks.co.uk/

Hashtags:

#stakeholder #sitemanagement #projectmanagement #restaurants #hospitality #projects #timeline #software #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #POS #inventorysystems #training #servedwith #storekit #hospitality #solutions #operations

]]> Sun, 26 Jun 2022 23:00:00 +0000 adam@storekit.com (Adam Stead) https://served-with.simplecast.com/episodes/michael-stocks-project-management-znHZ9E6A Micheal Stocks is currently working as a freelance consultant within the hospitality sector, working on projects that have a particular focus on drinks menus, training, store openings, and growing businesses.

 In this episode of Served With, Adam and Micheal look at:

  • Using post-mortem techniques to help examine what might fail within a project and how to prevent roadblocks, consider contingencies and set realistic timelines for projects. 
  • What different stakeholders might need to get out of new software systems and how to consider the upgrades a business needs.
  • Identifying different challenges a business is facing and providing solutions for all the stakeholders involved. 
  • Considering feedback, keeping the focus on a project, and making sure projects are feasible. 

Watch and listen to Served With podcast to learn more about project management and how Micheal is helping businesses to develop their software and technology as well as considering how this fits with the stakeholder's needs.

https://mikestocks.co.uk/

Hashtags:

#stakeholder #sitemanagement #projectmanagement #restaurants #hospitality #projects #timeline #software #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #POS #inventorysystems #training #servedwith #storekit #hospitality #solutions #operations

]]> Michael Stocks | Advice on managing projects in hospitality Adam Stead 00:12:58 Former operations manager for Carluccio's and freelance consultant Micheal Stocks joins Adam to explore project management in the hospitality industry and how he is helping businesses to roll out new sites and technology. With over 20 years of experience working in hospitality, Micheal explores how his time with Carluccio's helped him gain skills and grow his network to venture into consulting. By working with clients he is now providing his knowledge and expertise and aiding businesses’ growth. Former operations manager for Carluccio's and freelance consultant Micheal Stocks joins Adam to explore project management in the hospitality industry and how he is helping businesses to roll out new sites and technology. With over 20 years of experience working in hospitality, Micheal explores how his time with Carluccio's helped him gain skills and grow his network to venture into consulting. By working with clients he is now providing his knowledge and expertise and aiding businesses’ growth. no full 14 ac82dcf8-d207-4470-946a-ee22f5e08e78 sebastian lyall, founder of lollipop | nude restaurants & concept bars: creating the most daring venues Sebastian Lyall is the founder and creative director of Lollipop, an innovative lifestyle group at the junction of technology, immersive, and hospitality. 

 In this episode of Served With Adam and Sebastian explore:

+  Lollipop’s recent daring ventures into naked dining, Breaking Bad inspired bars, and bringing together drinks, dining and experiences to create Funhouses

+ The design decisions and creative elements that are considered from vision to final venue.

+  Innovations and productising traditional hospitality and entertainment by combining it with immersive and cutting edge venue designs. 

+ How shifts in culture and trends can influence how bars and restaurants are built and operate in the future. 

Watch and listen to Served With podcast to learn more about Lollipop and how Sebastian’s redefining the hospitality industry. 

Links that are related: 

https://chelseafunhouse.com/chelsea-funhouse-main

https://wearelollipop.co.uk/about

https://wearelollipop.co.uk/the-bunyadi/

#theatricalhospitality #conceptualbar #hospitality #restaurants #cocktails #funhouse #lollipop #hospitalitytech #immersivedining #theatricalcocktails #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #wetledvenue #ordering #experiences #servedwith #storekit #bartending #hospitalitytrends

]]> Tue, 21 Jun 2022 23:00:00 +0000 adam@storekit.com (Adam Stead) https://served-with.simplecast.com/episodes/sebastian-lyall-lollipop-j_UGXShj Sebastian Lyall is the founder and creative director of Lollipop, an innovative lifestyle group at the junction of technology, immersive, and hospitality. 

 In this episode of Served With Adam and Sebastian explore:

+  Lollipop’s recent daring ventures into naked dining, Breaking Bad inspired bars, and bringing together drinks, dining and experiences to create Funhouses

+ The design decisions and creative elements that are considered from vision to final venue.

+  Innovations and productising traditional hospitality and entertainment by combining it with immersive and cutting edge venue designs. 

+ How shifts in culture and trends can influence how bars and restaurants are built and operate in the future. 

Watch and listen to Served With podcast to learn more about Lollipop and how Sebastian’s redefining the hospitality industry. 

Links that are related: 

https://chelseafunhouse.com/chelsea-funhouse-main

https://wearelollipop.co.uk/about

https://wearelollipop.co.uk/the-bunyadi/

#theatricalhospitality #conceptualbar #hospitality #restaurants #cocktails #funhouse #lollipop #hospitalitytech #immersivedining #theatricalcocktails #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #wetledvenue #ordering #experiences #servedwith #storekit #bartending #hospitalitytrends

]]> sebastian lyall, founder of lollipop | nude restaurants & concept bars: creating the most daring venues Adam Stead 00:15:58 Sebastian Lyall of Lollipop joins Adam to discuss how the immersive dining and entertainment industry is creating unique experiences across hospitality in London and abroad. Lollipop is redefining hospitality through daring new ideas from conceptual bars and make-your-own cocktails to theatrical dining experiences. Sebastian Lyall of Lollipop joins Adam to discuss how the immersive dining and entertainment industry is creating unique experiences across hospitality in London and abroad. Lollipop is redefining hospitality through daring new ideas from conceptual bars and make-your-own cocktails to theatrical dining experiences. no full 12 ea910bd7-ddd2-4968-8f42-27b4b804f42c Mark Surguy, Firmdale Hotels | what is modern luxury? Thu, 26 May 2022 23:00:00 +0000 adam@storekit.com (Adam Stead) https://served-with.simplecast.com/episodes/mark-surguy-firmdale-hotels-what-is-modern-luxury-RsEAtCbE Mark Surguy, Firmdale Hotels | what is modern luxury? Adam Stead 00:16:29 What is modern luxury? Is it playing a gameboy in a creek? Is it being massaged by a drone? Is it people wearing uniform, or not? Here to tell us the answers is Mark Surguy, the General Manager of Firmdale's Soho Hotel. He's leading that team to the ultimate luxe experience. But how can he make it modern? What is modern luxury? Is it playing a gameboy in a creek? Is it being massaged by a drone? Is it people wearing uniform, or not? Here to tell us the answers is Mark Surguy, the General Manager of Firmdale's Soho Hotel. He's leading that team to the ultimate luxe experience. But how can he make it modern? no full 11 5aea33ab-fc82-4cdc-b66a-b01ba41cc083 the first 100 days of marketing | Rosie Swaffer, Head of Marketing at Patty&Bun Adam Stead and Rosie Swaffer discuss the first 100 days of being a Head of Marketing at Patty & Bun. 

+ How and what should you look for in your first marketing hire?

+ What does a first marketing hire do?

+ What should you do with your first 100 days as head of marketing in a software company?

+ How does social media work at Patty & Bun?

 

]]> Tue, 17 May 2022 11:00:00 +0000 adam@storekit.com (Rosie Swaffer, Adam Stead) https://served-with.simplecast.com/episodes/patty-and-bun-JIft_Bqb Adam Stead and Rosie Swaffer discuss the first 100 days of being a Head of Marketing at Patty & Bun. 

+ How and what should you look for in your first marketing hire?

+ What does a first marketing hire do?

+ What should you do with your first 100 days as head of marketing in a software company?

+ How does social media work at Patty & Bun?

 

]]> the first 100 days of marketing | Rosie Swaffer, Head of Marketing at Patty&Bun Rosie Swaffer, Adam Stead 00:22:19 Rosie Swaffer and regular host Adam Stead discuss the first 100 days of her tenure as Head of Marketing at Patty & Bun. Rosie Swaffer and regular host Adam Stead discuss the first 100 days of her tenure as Head of Marketing at Patty & Bun. patty and bun, restaurant marketing, chief marketing offcier, cmo, hiring, patty & bun, honest burger, first 100 days, head of marketing, hiring marketing, marketing, burger king yes full 10 06e5f910-a36f-4ccb-88be-d40e5cd974b8 menu engineering: the inside secrets of what works (and doesn't) on a great menu For this podcast, I'm talking to Annica, the lead consultant from 2forks, which is a menu consultancy which takes the idea of "menu engineering" very seriously. When is it appropriate to apply choice psychology to menus? How far can design guide judgements? How long should your menu be? How can I avoid snake oil salesmen in this space? What's best practise for writing a menu? How do I write a menu? What kinds of menus work for customers? What makes a good menu? Find the answers to all these questions and more in this podcast.

]]> Thu, 5 May 2022 12:00:00 +0000 adam@storekit.com (Adam Stead, Annica Wainwright) https://served-with.simplecast.com/episodes/menu-engineering-vn_l8sG9 For this podcast, I'm talking to Annica, the lead consultant from 2forks, which is a menu consultancy which takes the idea of "menu engineering" very seriously. When is it appropriate to apply choice psychology to menus? How far can design guide judgements? How long should your menu be? How can I avoid snake oil salesmen in this space? What's best practise for writing a menu? How do I write a menu? What kinds of menus work for customers? What makes a good menu? Find the answers to all these questions and more in this podcast.

]]> menu engineering: the inside secrets of what works (and doesn't) on a great menu Adam Stead, Annica Wainwright 00:23:06 Annica Wainwright from 2forks and Adam discuss the topic of menu engineering, or menu optimisation, through the lens of the 2forks consultancy process. Annica Wainwright from 2forks and Adam discuss the topic of menu engineering, or menu optimisation, through the lens of the 2forks consultancy process. storekit, menu construction, menu copy, menu building, served with, menu design, menu optimisation, 2forks, annica wainwright, adam stead, menu engineering, menu writing, how do i write a menu no full 9 d4ff09e8-e61a-4a0a-a56b-bded77a9ea60 TikToking your way to the top – how hospitality businesses have entered the space | Vic Banham, Antler Social Vic Banham is the creator of Antler Social, an agency specialising in TikTok marketing for hospitality businesses including restaurants, bars, hotels, and festivals. I wanted to find out how a marketing strategy should work for a hospitality businesses. 

What makes a hospitality tiktok strategy successful? Why should hospitality businesses focus on tiktok? What kinds of content work for hospitality businesses on tiktok? 

#tiktok #marketing #restaurantmarketing #restaurants #hospitalitymarketing #hospitality #hotels #foodporn

]]> Tue, 26 Apr 2022 10:00:00 +0000 adam@storekit.com (Vic Banham, Adam Stead) https://served-with.simplecast.com/episodes/tiktok-antler-social-uYqmQAxu Vic Banham is the creator of Antler Social, an agency specialising in TikTok marketing for hospitality businesses including restaurants, bars, hotels, and festivals. I wanted to find out how a marketing strategy should work for a hospitality businesses. 

What makes a hospitality tiktok strategy successful? Why should hospitality businesses focus on tiktok? What kinds of content work for hospitality businesses on tiktok? 

#tiktok #marketing #restaurantmarketing #restaurants #hospitalitymarketing #hospitality #hotels #foodporn

]]> TikToking your way to the top – how hospitality businesses have entered the space | Vic Banham, Antler Social Vic Banham, Adam Stead 00:21:03 restaurant marketing, social media marketing for hospitality, takeaway marketing, restauranttok, restaurants, social media marketing for restaurants, tiktok marketing, hospitality marketing, tiktok, social media marketing no full 8 fa2b2877-6868-4554-bfcb-316024e5c95d the pub which came back from the dead The Carlton Tavern was knocked down in 2015, just as work from Heritage England was underway to document the site and introduce it to "listed" status. In the aftermath, following a heroic campaign from local residents, the pub was ordered to be rebuilt "brick-for-brick". And today, in 2022, the pub as it once existed has been opened for a year. 

I spoke to Tom Rees and Ben Martin, who now own the pub, to find out how they're making good on the campaign. 

]]> Tue, 29 Mar 2022 08:00:00 +0000 adam@storekit.com (Adam Stead, Ben Martin, Tom Rees) https://served-with.simplecast.com/episodes/the-pub-which-came-back-from-the-dead-MB9oiUWy The Carlton Tavern was knocked down in 2015, just as work from Heritage England was underway to document the site and introduce it to "listed" status. In the aftermath, following a heroic campaign from local residents, the pub was ordered to be rebuilt "brick-for-brick". And today, in 2022, the pub as it once existed has been opened for a year. 

I spoke to Tom Rees and Ben Martin, who now own the pub, to find out how they're making good on the campaign. 

]]> the pub which came back from the dead Adam Stead, Ben Martin, Tom Rees 00:22:29 The Carlton Tavern was the pub that came back from the dead after it was bulldozed by developers just as the building was on the cusp of being listed. Now, I catch up with owners Tom Rees and Ben Martin as they explain their big idea for the pub. The Carlton Tavern was the pub that came back from the dead after it was bulldozed by developers just as the building was on the cusp of being listed. Now, I catch up with owners Tom Rees and Ben Martin as they explain their big idea for the pub. listed, pubs, carlton tavern, heritage england no full 7 07e0aa6d-d941-4a8d-99b1-f91b2253cd35 The Ferment Phenomenon | how to start a direct-to-consumer miso business with Jonathan Hope  Your kids are speaking in a secret language via text... they're messaging about miso, the devilish new ingredient here to uproot the old flavours and add complexity to your dishes. Jonathan is a former Ottolenghi chef who has quit his job in order to grow miso. Now he runs Kultured, a budding direct-to-consumer miso brand which promises to get miso in front of millions. Not only is Jonathan a business man, but an artist, as he trains the miso process on unusual ingredients including bacon and haribo. 

]]> Mon, 21 Mar 2022 15:56:51 +0000 adam@storekit.com (Adam Stead, Jonathan Hope, angus jackson, Christophe Delacroix) https://served-with.simplecast.com/episodes/miso-direct-to-consumer-business-3KGh4lcb  Your kids are speaking in a secret language via text... they're messaging about miso, the devilish new ingredient here to uproot the old flavours and add complexity to your dishes. Jonathan is a former Ottolenghi chef who has quit his job in order to grow miso. Now he runs Kultured, a budding direct-to-consumer miso brand which promises to get miso in front of millions. Not only is Jonathan a business man, but an artist, as he trains the miso process on unusual ingredients including bacon and haribo. 

]]> The Ferment Phenomenon | how to start a direct-to-consumer miso business with Jonathan Hope Adam Stead, Jonathan Hope, angus jackson, Christophe Delacroix 00:16:38 Jonathan is a former Ottolenghi chef who has quit his job in order to grow miso and eventually start a direct-to-consumer miso business. It's time to find out what miso is, why it's become so popular, and how Jonathan has decided to quit his job and start out on this journey. Jonathan is a former Ottolenghi chef who has quit his job in order to grow miso and eventually start a direct-to-consumer miso business. It's time to find out what miso is, why it's become so popular, and how Jonathan has decided to quit his job and start out on this journey. miso, haribo miso, asia, how to make miso, direct to consumer, direct-to-consumer, japan, making miso, miso soup, haribo yes full 6 d1228fd9-a014-4642-95c2-15b94f9354e4 women and leadership in hospitaliy | louise palmer masterton, CEO, Stem & Glory For this podcast, we're talking to Louise Palmer Masteron about women in hospitality in 2022. 

International Women's Day is a global day celebrating the social, economic, cultural and political achievements of women. The day also marks a call to action for accelerating gender parity. Significant activity is witnessed worldwide as groups come together to celebrate women's achievements or rally for women's equality. 

In hospitality, I wanted to check in on where we were and what the industry can do to support women, how the industry has changed for women, and some of Louise's experiences dealing with these issues in her position as CEO.

]]> Mon, 14 Mar 2022 12:47:07 +0000 adam@storekit.com (Louise Palmer Masterton, Adam Stead) https://served-with.simplecast.com/episodes/women-and-leadership-in-hospitaliy-wAigKhpU For this podcast, we're talking to Louise Palmer Masteron about women in hospitality in 2022. 

International Women's Day is a global day celebrating the social, economic, cultural and political achievements of women. The day also marks a call to action for accelerating gender parity. Significant activity is witnessed worldwide as groups come together to celebrate women's achievements or rally for women's equality. 

In hospitality, I wanted to check in on where we were and what the industry can do to support women, how the industry has changed for women, and some of Louise's experiences dealing with these issues in her position as CEO.

]]> women and leadership in hospitaliy | louise palmer masterton, CEO, Stem & Glory Louise Palmer Masterton, Adam Stead 00:14:58 Women in leadership in hospitality in 2022 – where are we, what do we still need to do, and how can leaders support women? I catch up with Louise Palmer Masterton to find out. Women in leadership in hospitality in 2022 – where are we, what do we still need to do, and how can leaders support women? I catch up with Louise Palmer Masterton to find out. celebrity chef, stem and glory ceo, international womans day, louise palmer masterton, stem and glory, vegan cuisine, women in hospitality, women, vegan food, vegan restaurants, women in tech, women in leadership no full 5 5095d507-c0b9-42d3-8daa-fb7e3f24f909 How to write a wine list | Albert Blaize Sommelier & Author  Albert Bert learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat Saisons, 2 Michelin Star in Oxfordshire. Before joining the Clove Club - UK’s top-ranked restaurant in ‘World’s 50 Best Restaurants’ for two years running and 26th best restaurant in the world. He collaborated with Dan Barber of 'Blue Hill At Stone Barns' on his revolutionary 'WastED' project. In 2017 Bert won the UK’s Top Young Sommelier competition sponsored by Flint wines. He then blended & released his own wine with legendary estate Château Pesquie. In 2018 he was nominated by GQ Magazine and Imbibe as ‘Sommelier of the year’. He then went on to open the Mandrake Hotel as ‘Head of Wine’. Where he was named in the top 50 most influential people in the wine industry by Drinks Business. In 2020 he published his first book with Penguin ‘Which Wine When’ – what to drink with the food you love. It was shortlisted for The Fortum & Mason Award for Drinks book of the year 2021. He then opened Bottles 'n' Jars in Highgate – an award winning wine & deli shop. He currently consults & supports some of the UKs best restaurants, chefs and bars writing and curating bespoke beverage offerings specialising in wine. 

 

Links

https://storek.it/book-a-chat 

https://www.amazon.co.uk/Which-Wine-When-What-drink-ebook/dp/B07R3WJDLS

]]> Mon, 7 Mar 2022 12:53:18 +0000 adam@storekit.com (Adam Stead, Albert Blaize) https://served-with.simplecast.com/episodes/how-to-write-a-wine-list-Xq5tYCkV  Albert Bert learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat Saisons, 2 Michelin Star in Oxfordshire. Before joining the Clove Club - UK’s top-ranked restaurant in ‘World’s 50 Best Restaurants’ for two years running and 26th best restaurant in the world. He collaborated with Dan Barber of 'Blue Hill At Stone Barns' on his revolutionary 'WastED' project. In 2017 Bert won the UK’s Top Young Sommelier competition sponsored by Flint wines. He then blended & released his own wine with legendary estate Château Pesquie. In 2018 he was nominated by GQ Magazine and Imbibe as ‘Sommelier of the year’. He then went on to open the Mandrake Hotel as ‘Head of Wine’. Where he was named in the top 50 most influential people in the wine industry by Drinks Business. In 2020 he published his first book with Penguin ‘Which Wine When’ – what to drink with the food you love. It was shortlisted for The Fortum & Mason Award for Drinks book of the year 2021. He then opened Bottles 'n' Jars in Highgate – an award winning wine & deli shop. He currently consults & supports some of the UKs best restaurants, chefs and bars writing and curating bespoke beverage offerings specialising in wine. 

 

Links

https://storek.it/book-a-chat 

https://www.amazon.co.uk/Which-Wine-When-What-drink-ebook/dp/B07R3WJDLS

]]> How to write a wine list | Albert Blaize Sommelier & Author Adam Stead, Albert Blaize 00:18:45 How do you write a wine list? This is the sole and exclusive focus of my conversation with Albert Blaize, Sommelier & Author of Which Wine When? We get into the detail of how to think about wines and how to manage suppliers, How do you write a wine list? This is the sole and exclusive focus of my conversation with Albert Blaize, Sommelier & Author of Which Wine When? We get into the detail of how to think about wines and how to manage suppliers, pubs, wine lists, bars, hospitality, wine bars, wine, sommelier no full 4 d7309bc5-a899-45a7-a402-639734625582 How to improve your vibe | George & Karl, Founder and Manager of Ballie Ballerson Cocktail Bar George & Karl together manage Ballie Ballerson, a ballpit cocktail bar in the heart of Soho. We talk about:

+ The long list of vibe activities which underpin vibe, from your aircon to your menu 

+ How to train your staff, surely the most important part of your vibe?

+  What kind of music is right for your venue?  And importantly, how to face down a DJ who is not vibe compliant.

+ How has vibe changed lately? 

 

Links

https://storek.it/book-a-chat

hhttps://www.ballieballerson.com/

]]> Mon, 28 Feb 2022 12:07:05 +0000 adam@storekit.com (Adam Stead, George Armstrong, Karl Slendic) https://served-with.simplecast.com/episodes/how-to-improve-your-vibe-george-karl-founder-and-manager-of-ballie-ballerson-cocktail-bar-5diujm8I George & Karl together manage Ballie Ballerson, a ballpit cocktail bar in the heart of Soho. We talk about:

+ The long list of vibe activities which underpin vibe, from your aircon to your menu 

+ How to train your staff, surely the most important part of your vibe?

+  What kind of music is right for your venue?  And importantly, how to face down a DJ who is not vibe compliant.

+ How has vibe changed lately? 

 

Links

https://storek.it/book-a-chat

hhttps://www.ballieballerson.com/

]]> How to improve your vibe | George & Karl, Founder and Manager of Ballie Ballerson Cocktail Bar Adam Stead, George Armstrong, Karl Slendic 00:20:50 George & Karl together manage Ballie Ballerson, a ballpit cocktail bar in the heart of Shoreditch, and explain how they create an unstoppable vibe for their venue. George & Karl together manage Ballie Ballerson, a ballpit cocktail bar in the heart of Shoreditch, and explain how they create an unstoppable vibe for their venue. no full 3 d97d01a2-3542-461b-b68b-c3629a1919c6 Competitive Socialising | Nicolo Portunato, Founder of Platform Bar Nicolo Portunato is the cofounder of the Plarform Bar and Competitive Socialising space, and we talk about the Competitive Socialising trend in hospitality.

First, we talk about Platform Bar – how does it work, how does the business model work, and what kind of person is visiting it. Then we begin to talk about the competitive socialising trend more generally and what it means for hospitality.

Watch for more details!

 

Links

https://storek.it/book-a-chat

https://www.experienceplatform.co.uk/

]]> Tue, 22 Feb 2022 16:32:34 +0000 adam@storekit.com (Adam Stead, Nicolo Portunato) https://served-with.simplecast.com/episodes/competitive-socialising-nicolo-portunato-founder-of-platform-bar-Iz5nRmzh Nicolo Portunato is the cofounder of the Plarform Bar and Competitive Socialising space, and we talk about the Competitive Socialising trend in hospitality.

First, we talk about Platform Bar – how does it work, how does the business model work, and what kind of person is visiting it. Then we begin to talk about the competitive socialising trend more generally and what it means for hospitality.

Watch for more details!

 

Links

https://storek.it/book-a-chat

https://www.experienceplatform.co.uk/

]]> Competitive Socialising | Nicolo Portunato, Founder of Platform Bar Adam Stead, Nicolo Portunato 00:18:59 I catch up with Nicolo Portunato about the Platform Bar and competitive socialising trend changing hospitality. I catch up with Nicolo Portunato about the Platform Bar and competitive socialising trend changing hospitality. competitive socalising, hospitality, served with, hospitality operations, platform bar, nicolo portunato no full 2 2969d2b5-0168-4d32-a2b9-6e8b21645514 Marketing Your Restaurant | Dan Brookman, CEO of Airship & Toggle I talk to Dan Brookman, the CEO of hospitality software Airship and Toggle, about marketing my hospitality businesses from scratch. We cover location, brand and proposition, collecting data, and running email campaigns for the International Chicken Bar.

 

0:00 – I pitch the international chicken bar to Dan, we discuss menu, pricing, and location 

7:19 – Dan gives his advice on how to launch the International Chicken Bar

13:00 – Dan talks about how to collect data which will form the basis of an ongoing marketing campaign

18:30 – Dan and I talk about what to do with the data you have

 

Links: 

storekit , airship , toggle 

the ultimate question

 

]]> Fri, 11 Feb 2022 00:00:00 +0000 adam@storekit.com (Adam Stead, Dan Brookman) https://served-with.simplecast.com/episodes/marketing-your-restaurant-dan-brookman-ceo-of-airship-toggle-Ejm4hatM I talk to Dan Brookman, the CEO of hospitality software Airship and Toggle, about marketing my hospitality businesses from scratch. We cover location, brand and proposition, collecting data, and running email campaigns for the International Chicken Bar.

 

0:00 – I pitch the international chicken bar to Dan, we discuss menu, pricing, and location 

7:19 – Dan gives his advice on how to launch the International Chicken Bar

13:00 – Dan talks about how to collect data which will form the basis of an ongoing marketing campaign

18:30 – Dan and I talk about what to do with the data you have

 

Links: 

storekit , airship , toggle 

the ultimate question

 

]]> Marketing Your Restaurant | Dan Brookman, CEO of Airship & Toggle Adam Stead, Dan Brookman 00:24:57 I talk to Dan Brookman, the CEO of hospitality software Airship and Toggle, about marketing my hospitality businesses from scratch. We cover location, brand and proposition, collecting data, and running email campaigns for the International Chicken Bar. I talk to Dan Brookman, the CEO of hospitality software Airship and Toggle, about marketing my hospitality businesses from scratch. We cover location, brand and proposition, collecting data, and running email campaigns for the International Chicken Bar. restaurant marketing, hospitality, restaurants, chicken bar, venues, marketing yes full 1