HUNGRY.

From bricks through the window in 1960s Skelmersdale to queues around the block in Liverpool, this is a story of immigrant hunger, insecurity, obsession with standards — and building something that blesses a city. Dan sits down with Nisha Katona — founder of Mowgli Street Food — the woman who turned authentic Indian home cooking into the first national Indian street food chain in Britain. Nisha breaks down why Mowgli was never meant to be a “curry house,” why Hindu home cooking avoids garlic and onion at lunch, and how sitting outside Greggs watching men in high-vis jackets shaped her pricing strategy.We talk about scale, magic, heart, delivery, Empire, authenticity, Nando’s, Greggs, and why growth should never be something you’re ashamed of.This is a masterclass in building a restaurant brand with soul — and keeping that soul intact across 27 sites.If you care about food, cities, entrepreneurship, culture — or how to turn anxiety into momentum — this one’s special.ON THE MENU:00:00 Intro00:54 Is Nisha a Workaholic?02:54 Does Scale Kill Magic in Restaurants?03:13 Treating Every Restaurant Like Your Child04:26 Why She Decorated Mowgli to Fail07:29 The First National Indian Street Food Chain08:44 Curry House vs Authentic Indian Home Cooking11:54 The Four Pillars of Building a Restaurant Brand25:47 Researching Demand Before Opening a Restaurant26:33 Pricing for Men in High-Vis Jackets27:14 Chicken Tikka Masala & Britain’s National Dish32:27 Why Mowgli Finally Launched Delivery35:28 Temple Daal: Authentic Indian Home Food41:40 Why Scale Doesn’t Kill Magic43:18 Why She Backed Uber Eats in the North44:46 Why Restaurant & Delivery Can Coexist45:51 Restaurants Are Like Cinema for Your Tastebuds59:45 Immigrant Parents, £2 in Their Pocket01:00:50 Growing Up With Racism in 1960s Britain01:27:00 Why She Refuses to Overbuild01:30:48 The £35k vs £285k London Rent Decision 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

This week on Hungry, the founders behind SULT — the electrolyte brand turning “unhinged luxury” into a cultural movement.From building a status-driven brand that people actually want to post on Instagram, to rewriting the rules of marketing in the age of TikTok and YouTube, this is a masterclass in modern brand-building.We get into why unpredictability creates obsession, why most brands overcomplicate business, and how SULT uses storytelling, sex appeal, humor, and world-building to stand out in a saturated wellness market.We talk Better & Wetter campaigns, Margot Robbie-style bath content, Hailey Bieber’s Rhode, Vivienne Westwood fashion shows, F1 boxes, Michelin-star storytelling hooks — and why the first three seconds of your content might be everything.If you’re building a brand, running a food or drink business, or trying to crack YouTube, this episode is packed with practical insight and uncomfortable truths.This isn’t just about electrolytes.It’s about status, culture, identity — and making something people feel part of.===========ON THE MENU===========The Wellness Culture BacklashMaking Electrolytes SexyConsistency vs Quality on SocialSocial Media Is Your CVWhat Is “Unhinged Luxury”?Unpredictability Creates ObsessionThe £15K Acoustics LessonThe Iceberg of Content CreationWhy We Can’t Crack YouTubeFrom Empty Restaurant to Michelin HookThe Hardest Thing: Having a Point of ViewWhy Status Beats Shelf SpaceDo You Fit at Vivienne Westwood or F1?Why Rhode (Hailey Bieber) WinsBusiness Is Just X to YMake Brands Simple AgainThe 3-Second Attention EconomyIgnore Traditional Marketing Rules00:00 Intro00:01 Milly’s Eating Disorder & Recovery00:05 Toxic Wellness & Running Culture00:09 SULT’s "Not That Deep" Philosophy00:14 Netflix-ification of Brand Building00:19 Ignoring Experts & Taking Risks00:24 "Unhinged Luxury" & Storytelling00:30 Scaling in Public vs Building in Public00:34 The Whiteboard Content Strategy00:42 How to Write Viral Hooks00:46 Organic Growth vs Paid Ads00:56 The Brooklyn Beckham Story01:00 Choosing Brand Colors & Standing Out01:06 Why They Ignore Business Advice01:08 The Power of Anti-Selling01:13 Building a Tribe & Status01:15 Learning from Rhode & Anti-Trends01:17 Dealing with Copycats01:20 Embracing Chaos in Business01:22 Co-Founder Dynamics & Conflict01:28 The Simon Squibb Story01:33 Simplifying Business & Branding01:37 How the Co-Founders Met01:39 Why Launch an Electrolyte Brand?01:45 The 4 Pillars of Marketing01:53 Launching in Boots & Retail Strategy01:58 Financial Transparency & Investors 🔥10x creativity beats 10x budget. Want a life changing HUNGRY Creative Workshop for your team? DM brother

Most companies bet everything on one big launch.Doug Lamont thinks that’s how you kill growth.In this clip, the former CEO of Tony's Chocolonely and Innocent Drinks breaks down a radically different way to scale — one built on rolling innovation, layered bets, and removing fear from failure.Instead of over-researching, over-launching, and over-spending, Doug explains why the smartest brands:- test cheaply- back winners late- kill losers fastand never rely on a single “big idea” to carry the businessFrom product launches to international expansion, this is a masterclass in how real growth actually happens — especially from £100m → £500m+.===============📱 ON THE MENU===============🎯 Why “the one big thing” strategy usually fails🔥 Rolling innovation vs over-researched launches🧠 Removing fear from failure inside big organisations📦 Why marketing can’t save products that don’t sell🌍 How country expansion really works (3–5 year bets)💰 When to actually turn on the marketing spend⚖️ Small and medium bets vs betting the house🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

"Brand is the intangible layer that sits atop any business... and floods it with color and emotion." Tobey Duncan, CSO of Uncommon Creative Studio, joins Dan Pope to dismantle the fluff surrounding modern marketing. They explore "Purpose 2.0," why brands need enemies, and how to turn consumer tension into cultural fame. From the genius of Bold Bean Co to the audacity of Oasis, this episode is a masterclass in building brands that actually matter.00:00:00 Intro00:01:04 Why Creativity Requires Dissatisfaction00:02:40 London vs. Sydney: Creative Differences00:06:10 Defining Brand Strategy & The "Intangible Layer"00:10:06 Why Brands Must Claim a Role in Culture00:11:48 The Evolution of Brand Purpose (Purpose 2.0)00:15:05 Fixing Consumer Problems vs. Fixing Brands00:19:32 Case Study: Bold Bean Co's Brand Strategy00:28:02 Strategy vs. Tactics: How They Work Together00:33:19 Case Study: The Ordinary & Skincare "Guff"00:42:43 B&Q Case Study: From Chores to Change00:47:38 The Power of Finding Consumer Tension00:51:44 British Airways: Exporting Originality00:53:15 Why London is a Creative Powerhouse01:03:09 What Brands Can Learn From Bands (Oasis)01:06:25 Rational, Emotional, and Fame-Based Comms01:09:20 PerfectTed & Leveraging Cultural Heat01:12:44 Why You Should Set Strategy Once & Not Pivot01:26:17 The Brand OS Framework: 5 Key Inquiries01:32:04 Guinness: Breaking Category Codes01:44:07 Marketing Planning: The "Jobs to Be Done" Framework01:55:24 The Crisis in Modern Brand Building 🔥10x creativity beats 10x budget. Want a life changing HUNGRY Creative Workshop for your team? DM brother

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

This week we have a throwback to an incredible convo with the co-founder of TRIP, Olivia Ferdi.It’s what every wonderful guest on the poddy teaches me.TRIP ripped up the rule book.Definition of outlier.TRIP is for everyone and anyone, anywhere, anytime and everywhere.TRIP is a coffee replacement. Booze replacement. Cocktail mixer. Meal Deal enhancer. Grab & Go.All charged with a beautiful mission: Be Kind to your Mind.Won listings at Co-op Sainsbury's, Waitrose & Partners, @Annabel’s, Soho House & CoON THE MENU:1. Why your brand must be chameleon to be a truly omni-channel brand – lessons from Annabel’s, Mayfair and Co-Op.2. Why your brand should act as a PROMPT to unlock an emotion in people – TRIP own “Be Kind to Your Mind”3. How TRIP won a Bill’s listing in 4 weeks – when one door shuts, open a window. Be fluid.4. How to repurpose your brand and shelf space to unlock more occasions = more consumption = more £ wonga.5. How TRIP raised £10 million quid – do you really need presentation a deck?6. Why founders must actually seek and embrace stress it’s a gateway forward.Every top food and drink founder reads our Newsletter - why wouldn't you? https://hungryfeast.beehiiv.com/Watch the full shabang on Youtube - https://www.youtube.com/@HungryFMCG/videosLet’s link up on LinkedIn - https://www.linkedin.com/in/daniel-pope/Stalk me on Insta- https://www.instagram.com/_hungry.pod/ This episode originally aired in June, 2023. 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

Jon Walsh pulls back the curtain on what it really takes to scale a challenger FMCG brand without drinking your own Kool-Aid. From tying purpose to exit strategy, to why profit is a prerequisite (not a betrayal), to the tiny commercial decisions that quietly unlock big growth, this is a grounded, no-nonsense breakdown of taking Bio&Me from £2m to £20m. Heavy on real-world trade-offs, buyer reality, margins, packaging, people, and founder intensity — light on startup theatre. A sharp, practical listen for anyone trying to build something durable. =============== 🍽️ ON THE MENU ===============🎯 Why purpose and exit strategy aren’t opposites💰 How building for valuation actually sharpens purpose🧬 Turning gut health science into a real brand advantage📈 Scaling from £2m to £20m without losing the plot👥 Letting go of knowing everything — and why that’s progress🤝 Delegation, trust, and building a team that outgrows the founder📊 Why sustainable profit matters more than growth theatre⚖️ The delicate dance between growth and EBITDA🏭 Co-manufacturers: the hidden risk-takers founders forget🔍 Finding margin through nuance, not hacks📉 Promotions, pricing, shrinkflation, and honest trade-offs🛒 Why proximity to purchase beats flashy brand spend🧠 Innovating close to the core — and when to break the rule🥣 Going cross-category without killing valuation🧪 Science + taste: why health food must still be delicious🏬 How retailers really think about challenger brands🧑‍💼 Buyers, rangers, merchandisers — who actually holds power📦 Packaging as your most important marketing asset📐 The big rocks vs the pebbles of scaling a brand💥 The hardest decisions founders avoid: people and partners😬 Breaking up with early suppliers as you scale🕰️ The intensity myth: what “hard work” really looks like🚫 Why work–life balance is mostly bullshit at £20m❌ The biggest mistakes made on the way up🧭 What didn’t change from £2m to £20m — and why that matters🛍️ Why retailers aren’t the enemy (and never were)🔮 How thinking about exit quietly shapes every decision todayWhether you’re building an FMCG brand, advising founders, or navigating the jump from scrappy startup to serious scale, this episode is a masterclass in commercial realism, leadership maturity, and doing the unglamorous work that actually compounds.==============================================TIMESTAMPS00:00:00 Why Purpose and Valuation Reinforce Each Other00:01:43 What Bio&Me Actually Is (and Why It Exists)00:02:28 Gut Health as a Real Commercial Advantage00:03:18 From £2m to £20m: Understanding Run Rate00:04:40 Letting Go of Knowing Everything00:05:20 Delegation, Trust, and Growing a Leadership Team00:06:46 Why Profit Is Non-Negotiable00:07:25 The Delicate Dance Between Growth and EBITDA00:07:54 Funding Losses by Selling Equity00:08:18 Moving Into Profit — and Team Buy-In00:09:16 How Bio&Me Actually Became Profitable00:10:19 Co-Manufacturers Take the Biggest Early Risks00:11:25 Promotions, Pricing, and Margin Finesse00:12:33 Shrinkflation, Transparency, and Consumer Trust00:13:59 Honest Marketing Beats Clever Marketing00:15:18 Relentless Cost Discipline as You Scale00:16:47 Team Size Myths and the Shoreditch Trap00:18:10 The Hires That Really Moved the Needle00:19:11 Innovate Close to the Core00:20:22 When (and Why) to Go Cross-Category00:21:24 Gut Health Science: Fibre vs Fermentation00:22:52 Purpose as a Filter for Expansion00:24:03 How to Be Meaningfully Better Than Competitors00:26:17 The Reality of Managing Multiple Categories00:27:12 Why This Is a Golden Age for Challenger Brands00:29:10 Coopetition and Founder Generosity00:31:03 The Three Big Growth Levers to £20m00:32:29 Proximity to Purchase Beats Brand Hype00:33:20 In-Store Marketing That Actually Works00:34:29 Building vs Maintaining a Brand00:36:40 Understanding Buyers, Ranging, and Power00:38:51 Packaging as Your Best Marketing Asset00:40:30 The Hardest Decisions Are About People00:41:27 Breaking Up With Early Partners00:43:17 Why Scaling Is Intensely Hard00:44:10 The Work-Life Balance Myth00:45:42 Competition as Fuel00:47:34 Buyer Needs vs Consumer Needs00:49:16 The Biggest Mistakes on the Way Up00:50:33 Under-Investing in Marketing00:51:32 Waiting Too Long to Hire00:52:42 What Changed — and What Didn’t — at £20m00:54:00 Why Retailers Aren’t the Enemy00:55:42 How Exit Thinking Shapes Decisions Today 🔥10x creativity beats 10x budget. Want a life changing HUNGRY Creative Workshop for your team? DM brother ==============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟=============================================💷💶💵For more on MIMO payments, financing & cash flow visit 👉 mimoHQ.com

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

In this brutally honest conversation, Tom Kerridge joins Dan Pope to unpack what it really takes to survive—and thrive—in modern hospitality. From building The Hand and Flowers into a two-Michelin-star pub, to closing businesses post-Covid, navigating razor-thin margins, and separating ego from decision-making, Kerridge offers a masterclass in resilience, leadership, and realism.Plus they explore why restaurants are “pirate ships” full of misfits and intensity, why front of house matters as much as food, and why most chefs overestimate their own importance. Kerridge opens up about addiction, ADHD, chaos versus control, and replacing alcohol with obsessive focus—first swimming, then lifting, then business... what an unbelievably candid conversation with one of England's hospitality legends. But, this isn’t a romanticised chef story. It’s a clear-eyed look at pressure, responsibility, fear, and why hospitality only works when passion is matched with brutal commercial discipline.📺Check out the video on Youtube :yt: for an even Hungrier experience=============== 🍽️ ON THE MENU ===============🔥 Why hospitality is one of the hardest businesses on earth💸 The brutal economics behind why restaurants barely make money🚪 Why opening a restaurant “makes no sense” on paper🧭 Tom Kerridge’s non-negotiable business principles🦠 Why Covid sharpened—not softened—decision-making🧠 The difference between thinking like a chef vs a restaurateur🔄 When to kill ideas, pivot concepts, and move on fast🤝 Lessons learned from working with Gary Neville🏋️ Talent vs relentless work ethic in elite kitchens⭐ What Michelin stars really change (and what they don’t)🏴‍☠️ Why kitchens are “pirate ships” by design🛎️ How front of house quietly makes or breaks restaurants💥 The tiny irritants that destroy great hospitality👫 Building businesses with partners—and surviving it⚡ ADHD, chaos, control, and creative intensity🍺 Replacing addiction with obsession👨‍👦 What success actually means as a parent🏉 Why rugby explains kitchens better than business books📱 The invisible chef WhatsApp networks🏆 What separates a three-star human from everyone else📺 Navigating TV without becoming a caricature🏅 How Kerridge won Great British Menu💣 The one truth chefs hate hearingWhether you’re a founder, operator, chef, or creative leader, this episode is a no-nonsense masterclass in pressure, responsibility, and building something that actually lasts.==============================================On The Menu: 00:00:00 The Hospitality Industry Is a Monster 00:03:45 Why Restaurants Barely Make Money 00:04:45 Why Opening a Restaurant Makes No Sense 00:07:00 Tom Kerridge Business Principles 00:08:35 Radical Transparency With Staff 00:12:15 If It Was Easy Everyone Would Do It 00:13:25 Why Kerridge Loved Covid Problem-Solving 00:15:05 Chef vs Restaurateur Thinking 00:16:45 When Concepts Fail and Must Change 00:18:20 Lessons From Working With Gary Neville 00:22:40 Talent vs Relentless Hard Work 00:29:50 Putting Personality on the Plate 00:30:55 One Star vs Two vs Three Michelin 00:34:45 Kitchens Are Pirate Ships 00:36:20 Making Michelin Feel Safe 00:38:20 The Coach’s Ridiculous Burger Explained 00:41:45 Silent Irritants That Ruin Restaurants 00:42:30 Front of House Creates the Experience 00:48:15 Building a Business With Your Partner 00:52:55 ADHD, Chaos, and Control 00:55:35 Replacing Alcohol With Obsession 01:03:00 What He Wants His Son to Learn 01:06:45 Rugby, Kitchens, and Team Roles 01:08:35 The Chef WhatsApp Inner Circle 01:14:45 What Makes a Three-Star Human 01:15:45 Navigating TV and Media Without Becoming a Caricature 01:20:35 How Kerridge Won Great British Menu 01:24:45 The One Truth Chefs Hate Hearing 🔥10x creativity beats 10x budget. Want a life changing HUNGRY Creative Workshop for your team? DM brother =============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟============================================= 😱Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Most companies talk about strategy as if it’s a spreadsheet problem. At Tony’s Chocolonely, strategy is about choosing which risks you’re willing to live with — permanently. In this conversation, Doug from Tony’s Chocolonely breaks down how real strategic decisions get made when the stakes are high, the information is incomplete, and playing it safe isn’t an option. This isn’t theory. It’s what happens when your strategy has real consequences — for margins, growth, and an entire global supply chain. =============== 🍫 ON THE MENU =============== 🎲 Why business strategy is closer to poker than chess ⚖️ How Tony’s decides which risks to carry — and which to refuse 🚫 Why “sensible” decisions often lead to weak strategy 📉 What most companies lose when they optimise for safety 🌍 Making strategic bets at global food scale 🧠 Leadership decisions you only face when the stakes are real Whether you’re a founder, marketer, operator, or senior decision-maker, this is a masterclass in how to think about risk, trade-offs, and long-term bets — without hiding behind frameworks. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) 🔥10x creativity beats 10x budget. Want a life changing HUNGRY Creative Workshop for your team? DM brother ==============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟=============================================💷💶💵For more on MIMO payments, financing & cash flow visit 👉 mimoHQ.com

What the monk?! Saiphin Moore, the visionary founder of Rosa's Thai Cafe, recounts how her ex-husband once invited a Buddhist monk to convince her to sell the burgeoning business. This extraordinary anecdote perfectly encapsulates Saiphin's journey, which began in a remote Thai mountain village where she lived without electricity until age 15, learning to cook on charcoal from seven and even raising a pet pig for income. Her leap to Hong Kong as a nanny, where she encountered hoovers and rice cookers for the first time and learned English from a single piece of paper, set the stage for her entrepreneurial spirit. Saiphin’s philosophy blends Buddhist principles of calm, acceptance, and forgiveness with a fierce drive to be "better than anyone else" and "honest with the customer" – a commitment she refused to compromise, even when faced with monastic persuasion. Now, with Rosa's Thai expanding to nearly 50 sites and a new venture in Dubai, she continues to champion authentic Thai cuisine.ON THE MENU: 1. Growing Up Off-Grid in the Thai Mountains2. Mountain Wisdom: Competition Without Jealousy3. Buddhist Lessons for Business and Life4. The Monk Who Told Me to Quit My Restaurant5. From Rural Thailand to Hong Kong Culture Shock6. Why London Was Ready for Real Thai Food7. Street Food Principles: Honesty, Quality, Simplicity8. Reinventing Delivery Without Killing the Food9. Scaling Restaurants Without Losing Consistency10. Trust Your Gut and Cook Authentically Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]

Robin Gill is a serial restaurateur who has built multiple, entirely different restaurant concepts — not chains, not repeats. In this episode, Robin breaks down why great hospitality isn’t about big gestures or surface-level creativity — but about systems, discipline, and invisible details that customers feel without ever consciously noticing. Drawing on years of building restaurants from scratch, we explore what actually creates loyalty, repeat business, and long-term success — in hospitality and far beyond. =============== 🍽️ ON THE MENU =============== ⚙️ Why great hospitality is mostly invisible 🧠 Performance vs delight — and why it matters 🚫 Why removing friction beats trying to impress 🔍 The small details customers feel but never articulate 🏗️ Building restaurants as systems, not vibes 🎯 Why doing fewer things perfectly wins 📈 What hospitality teaches any business about human behaviour This isn’t about food trends or hype. It’s about how well-designed systems quietly win. Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

When I started the poddy, I scribbled on scruff paper a list dream brands Top of list: Innocent Innocent are THE OG challenger brand. The Innocent Illuminate (or Alumni) all built WHOPPPA brands:Giles, Barney, Emma, Peter Oden, loads more All extol fruitful learnings from Fruit Towers. Many see Innocent as a Brand & Marketing machine (they are). In this episode Adam Balon revealed something much DEEPER Something surprising. Something you've not thought about. ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here 🍲 ON THE MENU:Why There are Multiple Status Games and We Are Never Playing One Status GameWhy a Story is a Deal - a UNIQUE deal between your brand and your consumer - so tell the story rightThe Science of Brand Storytelling Nike and The Rise of Metcons in Cross FitWhy Status is Making Us Live in a Blandemic - Blandemic of Buildings, Restuarants and Brands - how to escapeWhy Bad Brand Story Telling is vague, “Reflect the story world back at me, so I can find my identity in it”Why Falling in Love is Similar to Brand storytelling: Your Goal is to Reflect back to them what they want to know”The brand is a light figure in storytelling: How does your story make consumers Status + ConnectionWhy Ambition can become corruptive and how to solve itWhy the best organisational structures are focused on the “Me” and “We” (this is SO SO SO good)We Earn Status Through VirtueThe Status Game and Michelin Star Restuarants: The Downfall of Status 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Marketing hasn’t changed.Human behaviour hasn’t changed.Most brands still get this wrong.This episode is a curated montage of insights from three of the most influential thinkers in modern marketing and behavioural science — exploring why people buy, how brands become commodities, and what actually drives growth.===============📱 ON THE MENU===============Why people don’t buy quality — they buy storiesHow brands cross (or fail to cross) the adoption chasmWhy removing friction beats adding featuresThe real role of status, affiliation, and fearHow “delight” creates disproportionate valueWhy most innovation never becomes normalThis isn’t trend-watching.It’s a breakdown of the timeless mechanics behind decision-making, branding, and scale.If you’re building a brand, selling an idea, or trying to influence behaviour — this episode will change how you think about marketing.==============================================♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ==============================================🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟==============================================A massive shoutout to our incredible sponsors who make HUNGRY possible:►North Star: (www.northstarbc.co.uk)🤝 Let's Connect!►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)This episode was edited by:G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)=============================================== 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

David Cleevely didn’t approach hospitality like a chef — he approached it like a systems engineer. After decades building companies at the heart of British technology and science, Cleevely went on to co-own one of the UK’s most iconic Italian restaurants. In this conversation, he explains why running a restaurant isn’t that different from running a technology business — if you understand systems, incentives, and long-term thinking. This isn’t a story about Silicon Valley hype. It’s about infrastructure, patience, culture, and why the boring bits are what actually make businesses work. =============== 📱 ON THE MENU =============== 🍝 What a tech pioneer learned by running a restaurant 🧠 Why systems thinking matters more than innovation 🏗️ Building businesses that last — in tech and hospitality 📉 Why most companies obsess over the wrong metrics 🇬🇧 How Britain quietly builds world-class businesses ⏳ The long view: patience, compounding, and endurance Whether you’re building a startup, running a restaurant, or managing a growing team, this is a masterclass in how experienced operators really think. ============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ============================================== 🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟 ============================================== A massive shoutout to our incredible sponsors who make HUNGRY possible: ►North Star: (www.northstarbc.co.uk) 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

If Oasis did Supper Clubs they wouldn’t come close to HUNGRY Productions Bonfire Banquet.Okay…okay… I jest... I jest.But, my wonderful friends, this one was a CERTY BANGER!!!Absolute Wave Donny speaker line up:- Imme Ermgassen, Botivo Drinks | B corp- Andrew Salter, DIRTEA- Perry Haydn Taylor 💚, big fish®- Riya Patel, All The AuntiesHosted at London hottest new gaff, ISLAND Kings Cross at Mare Street MarketRun by two legendary Michelin Star chefs Tom Brown and Brad Carter.ON THE MENU:Avoiding category pigeonholingNiche focus vs. mass-market expansionBuilding credibility before awarenessPackaging as primary advertisingCommunity-first brand buildingIdentity and lifestyle brandingEarly adopters vs. mainstream consumersPaid media vs. organic creativityRetail + distribution challengesAgency pitfalls and resource misallocation 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

Santiago Lastra’s story is unlike any other in modern food. Raised in chaos, forged through global kitchens, and shaped by an obsessive drive to master his craft, he built KOL — one of London’s most original, Michelin-starred restaurants — by combining Mexican soul with British ingredients.In this conversation, Santiago reveals how adversity, identity, discipline and extreme curiosity shaped both him and his restaurant. This episode is about far more than food — it’s about reinvention, resilience, and the psychology behind elite creativity.=============ON THE MENU =============🇲🇽 Growing up in chaos — and turning adversity into fuel🔥 How obsession, discipline & structure rewired his life🥘 The philosophy behind KOL: Mexican soul, British ingredients🌍 Noma Mexico, global travel & finding creative identity🧠 How environment shapes ambition, confidence & mindset🎨 Why great creativity requires constraints🍽️ Building a Michelin-star restaurant from scratch👥 Leadership, culture & the psychology of a great kitchen🥃 The emotional story behind Mezcaleria KOL🔄 Letting go of your past to build the life you want==============================================♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

Today’s poddy is sponsored by Square. Square is the all-in-one restaurant tech platform designed to streamline operations and give hospitality business owners the time back to focus on growth. Square is Big In Restaurants - which is the name of its latest UK marketing campaign - offering everything you need for day-to-day service, including Square’s payments, point of sale and reporting capabilities. Whether you’re a single-location FSR, a multilocation QSR, a bar or a multi-concept restaurant, improve the flow of orders and find more ways to keep profit in your pocket. For more information visit 👉 https://squareup.com/This live panel brings together four absolute legends of London hospitality: Stew Down from Black Bear Burger, Saiphin Moore from Rosa’s Thai Cafe, Graham Hollinshead from Ole & Steen, and Amanda Whiteside from the iconic Gordon’s Wine Bar.The theme of the night? How the hell do you survive—and actually thrive—in hospitality right now? Bruce Lee’s “Be like water” sets the tone as the group dives straight into the realities they’re all wrestling with and how they navigate around them.Stew (Black Bear Burger) talks about the challenge of being a premium brand in a category with a price ceiling. Instead of joining discount wars, he’s doubling down on creativity—like launching an adult Happy Meal with a double burger, fries, a Negroni, and a cheeky adult “toy.” It’s nostalgic, fun, and designed to go viral without cheapening the brand.Graham (Ole & Steen) offers the big-chain perspective. With 100+ stores in Denmark, 26 in the UK, and 5 in New York, his biggest fear is losing momentum. He talks about simplifying product ranges, fixing supply chain waste, and doing unexpected collaborations (like a Cinnamon Social × Badiani gelato mashup) to keep things fresh and fend off complacency.Saiphin (Rosa’s Thai Cafe) shares a very different set of pressures—import costs, skilled-chef shortages, and the challenge of staying true to her food when nearly everything comes from Thailand. Her answer? She trains up local staff from the ground floor, maintains deep relationships with Thai farmers, and proudly “swims against the water.” Her leadership style is pure heart: she cooks for her team, travels with them to Thailand, and treats them like extended family.Amanda (Gordon’s Wine Bar) brings the single-site reality. Running Gordon’s is like running the gauntlet: councils, complaints, grease traps, supply issues, dairy bans, price shocks—you name it. Her approach is to stay calm, pivot fast, and frame every problem as something solvable. She also breaks down how they restructured service charge and pricing to protect staff wages during the cost-of-living crisis.And that's only part of the conversation. Go on. Take a listen.==============================================♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 🤝 Let's Connect!►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)This episode was edited by:G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) Proudly partnering with Square for this one

Jun Tanaka, the renowned chef and owner of The Ninth in London, delves into his unique perspective on restaurant culture, emphasizing the importance of atmosphere, customer connection, and team cohesion over simply outstanding food. He shares memorable experiences from his time at legendary kitchens like Le Gavroche and under chefs such as Marco Pierre White, revealing how those influences shape his approach today. Discover the essence of making a restaurant transcend its menu, the value of sincere guest interactions, and how to cultivate a favorite dining spot for both patrons and the team. Whether you're a foodie, a budding restaurateur, or someone passionate about leadership and culture, Jun’s reflections promise valuable takeaways. ============= ON THE MENU ============= 🍽️ The early years — training at La Gavroche at 19 How Jun survived (and thrived) in one of the most intense foundational kitchens in the world. 🔥 Forged in 9 elite kitchens What he absorbed from Nico Ladenis, Phil Howard, Marco Pierre White and others — and how each chef shaped his philosophy. 👨🏻‍🍳 How The Ninth was built The values, systems and details behind one of London’s most respected neighbourhood restaurants. 🧠 Culture, leadership & psychology Why Jun leads with calm, presence and empathy — not fear — and how that builds stronger, more consistent teams. ❤️ The human side of Michelin The emotional intelligence, feedback loops and “psychological safety first” approach that keeps kitchens healthy and high-performing. 🔥 Rebuilding after the fire The story of losing The Ninth — and returning stronger through team resilience and shared belief. 🥘 Craft, discipline & standards Why details matter, how consistency is built, and what separates good kitchens from Michelin-level ones. 🌱 Personal growth How Jun’s style evolved from classical French technique toward a more soulful, Mediterranean-inspired identity. 🎯 What leadership really demands How to care for people, set expectations, create belonging and build a place where people want to stay. ==============================================♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 This episode was edited by:G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) =============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟=============================================✨North Star: (www.northstarbc.co.uk)😱Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Utter joy sitting down with the G.O.A.T 🐐 Sir John HegartyJohn served up a pithy, profound Sales, Marketing & Creativity Masterclass.I always listen back to poddys for my own learnings —Scribbled down 22 pieces of delicious wisdom (another 17 are on the cutting table 😂)So, so, SO much value in this one.You’re gunna love it ❤️===============💡 THE LESSONS===============🎭 Charles Saatchi’s Power of Illusion Rule — “Make people believe in your idea quickly through illusion and reputation.”🧠 Charles Saatchi’s Creative Leadership Rule — “Make everyone you work with believe they can get better.”🎨 Why Michelangelo was the first great media director — “Context is EVERYTHING in advertising.”🗣️ How To Sell Any Idea in The World — “Language is the greatest barrier to communication.”🌧️ Creativity needs bad weather — constant dissatisfaction = great creative work.⚡ Great ideas SHOULD make people feel uncomfortable.💬 Creativity is always an expression of self.👤 The more interesting self is, the more interesting your work is.📚 If you want to write a book for 10 million people, write a book for yourself.🪞 Advertising is incredibly simple, but profoundly deep.🧩 Always write something simple BUT when it enters someone’s head, it unfolds into something profound.🎸 Rolling Stones & Beatles Creativity Rule — accept every piece of work won’t be genius.📢 Brands must Persuade AND Promote (but we’ve lost the art of persuasion).📈 John’s Rules of Marketing and Human Nature — Access, Speed, Future.💭 Definition of an Idea = a mental thought or plan made with EFFORT.🎯 Advertising is 80% ideas and 80% execution.🪞 At the core of creativity is truth, and truth is the meaning of life.🐒 Creativity is the only thing that separates humans from animals.⏳ You don’t need a 5-year plan, you need a 5-minute plan.🔥 Do something great today, that gives you the right to be here tomorrow.🚫 Good is the enemy of great.🌍 In humankind, principles remain — practices change.🧒 Childless vs childlike: Never lose the childlike ability to stay connected and have fun.🔮 There are no facts on the future.---👇 Full list of more vital learnings from the conversation below.Cannae wait for you to listen to this puppy 🐶==============================================♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 🤝 Let's Connect!►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)This episode was edited by:G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) ==============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟=============================================💷💶💵For more on MIMO payments, financing & cash flow visit 👉 mimoHQ.com ✨North Star: (www.northstarbc.co.uk)

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Unforgettable conversation. Chef and writer Jeremy Lee — the beloved face of Quo Vadis in Soho — takes us deep into the story of modern British cooking, creativity, and the art that connects them all. From Elizabeth David’s revolutionary food writing to Fergus Henderson’s nose-to-tail philosophy, Jeremy paints a vivid picture of how Britain’s culinary culture transformed from postwar blandness to global influence.Along the way, he recalls his early years with Terence Conran, the visionary designer who turned dining into an art form, and shares intimate memories of icons like Anthony Bourdain, AA Gill, and Alastair Little — the “rockstar chef” who changed everything.Full of warmth, humour, and wisdom, this episode explores how food, design, and storytelling intertwine to create culture — and why the best meals are still about generosity, imperfection, and joy.If you care about British food, restaurant history, creativity, or the people who built the scene we know today — this is a must-watch. ==============================================♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ==============================================🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟==============================================A massive shoutout to our incredible sponsors who make HUNGRY possible:​►North Star: (www.northstarbc.co.uk)🤝 Let's Connect!►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)This episode was edited by:G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) =============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟=============================================✨North Star: (www.northstarbc.co.uk)😱Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

DIRTEA isn’t just another wellness brand selling mushroom powder. It’s a behavioural-science masterclass — an experiment in habit formation, storytelling, and modern ritual.Founded by brothers Simon and Andrew Salter, DIRTEA turned ancient adaptogens into a luxury lifestyle — one that sits perfectly between neuroscience, self-optimisation, and social identity. Their rise wasn’t built on ads or hype, but on behavioural insight — understanding how humans build rituals, seek belonging, and buy into meaning.===============🍄 ON THE MENU ===============🍵 Turning mushrooms into modern rituals — and why it works🧬 How habit loops and identity drive wellness loyalty🎯 Storytelling, scarcity, and social proof in premium branding⚙️ The psychology of pricing, packaging, and sensory triggers👯‍♂️ Building a cult-like community through emotion and aspiration💡 The thin line between product and placebo — and why both matter💰 Lessons from Apple, Aesop & Athletic Greens on brand behaviour==============================================♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ==============================================🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟==============================================A massive shoutout to our incredible sponsors who make HUNGRY possible:​►North Star: (www.northstarbc.co.uk)🤝 Let's Connect!►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)This episode was edited by:G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/) ==============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟=============================================💷💶💵For more on MIMO payments, financing & cash flow visit 👉 mimoHQ.com ✨North Star: (www.northstarbc.co.uk)

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

"The food is like almost the last piece of the puzzle." So says acclaimed chef Tom Brown, who joins us to peel back the layers of London's vibrant food scene and his own culinary philosophy. From his 'Willy Wonka' creative process at The Capital, where dishes like his crab custard defy expectation, Brown reveals that true restaurant success hinges on 'setting, service, food' a lesson from Marco Pierre White. He shares his journey from Cornwall to making Hackney home with Cornerstone where he soaked up all the sage wisdom of legend Nathan Outlaw. Tom has always been driven by the belief that "if you do something good, people will come." He finds solace in solo dining at places like Shoreditch's Navy Clubs, emphasizes the "business of happiness," ensuring guests leave feeling better than when they arrived. He delves into his obsession with oysters, learning their 'terroir' from Irish farmers, and the art of fish butchery inspired by Josh Niland. This episode is a masterclass in relentless improvement, drawing parallels between culinary reinvention and the evolution of bands like Arctic Monkeys, all while navigating the tight margins and evolving landscape of modern hospitality. =============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟=============================================✨North Star: (www.northstarbc.co.uk)😱Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

🔥 From a shed in Birmingham to a £611M exit — Al Barratt’s story is a masterclass in brand-building, balance, and staying sane in the chaos.The Grenade founder reveals how he built a world-class product, a world-class team, and a brand people actually love — while ignoring industry noise, financial vanity metrics, and the temptation to chase every shiny trend.This is an episode about focus, systems, and having fun while you build something remarkable — even when revenue is flat, growth stalls, or the journey feels uphill.===============💥 ON THE MENU===============🍫 How Grenade reinvented the protein bar category — “We didn’t invent them, we invented good ones”🚀 From shed to £611M exit at 27x EBITDA🧠 Don’t solve problems that don’t exist — why simplicity wins🏋️‍♂️ “Be good and new” — how to win in stale categories💼 The hidden path to profitability (and why you should never use your own money)🔥 “Better revenue ≠ better business” — how flat sales can still mean a better company👊 Building a world-class team and killing cultural cancers fast📊 Understanding systems: category, context, and shelf strategy💸 The 6 rules Al uses when investing in other founders🥇 Compete where you’re strong and they’re weak — love competition😌 Finding contentment on the journey — and why happiness fuels success, not the other way around==============================================♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ==============================================🌟 HUNGRY's Absolutely Bloody Marvellous Sponsors🌟==============================================A massive shoutout to our incredible sponsors who make HUNGRY possible:​►Mimo: For more on MIMO payments, financing & cash flow:visit (mimoHQ.com) ►North Star: (www.northstarbc.co.uk) Get a FREE 30min Consultancy Session with North Star 👉 https://calendly.com/andy-northstar/f...🤝 Let's Connect!►Let’s link-up here ​ ( / daniel-pope )►Stalk me here ​ ( / _hungry.pod )This episode was edited by:G.Thomas Craig (

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

This conversation with Seth Godin explores the difference between strategy and tactics, why most brands confuse the two, and how true marketing is about the product and story itself—not just promotion. Seth unpacks how systems shape behaviour, often invisibly, and how founders can break or reframe those systems to create new opportunities.The episode dives into the idea of customer traction and feedback loops—how the right audience, story, and channel can make or break a product. Seth illustrates with examples from Patagonia, Dyson, Apple, Prince Spaghetti, Tony’s Chocolonely, Innocent Drinks, and Scharffen Berger Chocolate—showing how successful brands win by embedding meaning, status, and culture into their strategy, not just chasing tactics.Creativity and consistency are also central themes: Seth argues professionals “ship” every day, rather than waiting for inspiration, citing musicians and artists like Miles Davis, Rolling Stones, David Bowie, and Patti Smith. He frames origin stories as self-fulfilling—founders must choose a productive story that drives them forward.At its core, the episode is about seeing differently: spotting the hidden systems we operate in, distinguishing tactics from strategy, and building stories that compound over time. The conversation blends behavioural economics, culture change, and practical examples into a playbook for founders who want to grow brands that matter. 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

Espresso's are powered by our wonderful sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Book a meeting with Unleashed by just clicking here!♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here 🍲 🤝 Let's Connect!►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/) Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]

How do we ACTUALLY save restaurants from closing?The UK government aren’t gonna save hospitality… but Marco Pierre White and Pan Koutlakis think they have the answer with Eat Club.Restaurants.It’s easier than you think to save your restaurants.Are you going to be your neighbor?What’s FUCKING MENTAL is most punters don’t even know.This cataclysmic earthquake is brewing in the background.Behind the warm hug of hospitality hides the cold bite of fear.You revel in merriment, operators reel in morbid fear.Fear of closure. Fear of NI increase. Fear.In the dining room, your giggling gaggle laughs over languid luncheon.In the back room, the howling fantods scream up operators’ bones.Think of your favourite restaurant for one second… do you realise how scary it is right now?ON THE MENU:From Cafe to Nightclub GM at 19: Eat Club's GenesisBehavioral Science & Social Proof in NightclubsVolume is Everything: Why Restaurant Capacity MattersReframing the Question: Growth vs. Cost-Cutting MindsetProduct Market Fit: Why Restaurants are Quiet Mid-WeekWhat is Eat Club? Dynamic Pricing for RestaurantsThe "Trough of Sorrow": Building Eat Club Through COVIDLessons from a Montenegrin Boss: Relentless Work EthicThe Challenge of Scaling: From 12 to 100+ EmployeesTech Insights for Restaurants: Customer Lifetime ValueDynamic Pricing Objections: Why People Don't Get ItDynamic Pricing & The Human Element in SalesMarco Pierre White: Early Investor & Eat Club AmbassadorMarco Pierre White on Brand vs. Business: Fill Those TablesArbitrary Pricing: Why Dynamic Pricing is Essential Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Ladies and laddies, Rory & Osh in one poddy.That is all.ON THE MENU:Scale Kills Magic: Why The Devonshire Will Never Open A Second SiteWhy Restaurants Must Think About “Cost of Entertainment Hour” + “why skint kids spend loads on video games”The Devonshire Hiring Strategy: Hire people who think like we think… “hiring your mates is an underrated hiring strategy”Broken Fork + Silent Irritants Rule: “Your Job is to ANNIHILATE Silent Irritants”Amazon Primeification of Pulling Pints: “…Marketing spends too much time amplifying positives vs. reducing negatives”What Standing in Queues teaches us about folly of consumer research… “if it’s felt not thought, therefore it’s not said”How Pub Seating Arrangements can improve Train Journeys… “you still feel seen and welcome if you’re leaning on an edge”The Danger of The Internal Four Walls: “Use your eyes like you’ve never used them before”How to Make Your Pub Busy + Do Things That Don’t Scale… “literally walk around your pub or restaurant and buy punters pints”How to create a BRANDQUAKE… “never forget the impact of human to human interactions”The Busy Rule: “If you can’t be good when you’re busy, you can’t be good when you’re not busy”Customer Acquisition vs. Customer Retention… “brands spend way to much time on customer acquisition vs. customer retention”Why Estate Agents don’t let buyers speak to sellers + “why watering your garden plants increases the chance of selling your house”Waitrose’s Inversion Communications Rule… “NEVER FORGET…what you don’t do is also a form of communications”Tommy Hilfiger Bullshit Rule: “necessary level of bullshit for a necessary level of expenditure”Silent Irritants vs. Silent Pleasantries: how to use behavioural variability to make your customers incredibly happyDifferentiation requires something incredibly random… Rolls Royce Umbrellas in the car ==============================================🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟=============================================✨North Star: (www.northstarbc.co.uk) Get your FREE 30min Consultancy Session with North Star 👉 https://calendly.com/andy-northstar/free-30mins-with-north-star-team😱Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit. Contact us: [email protected]💷💶💵For more on MIMO payments, financing & cash flow:mimoHQ.com ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

In this episode of the Hungry Podcast, Henrik Grim, co-founder of Mimo, sits down to share the lessons he’s learned from scaling startups, investing in brands, and navigating the brutal realities of cash flow. From his early days at iZettle and Spotify to launching Mimo, Henrik traces the path that shaped his approach to building companies with purpose and resilience.He explains why cash flow is the make-or-break factor for consumer brands, how raising money is more of an art than a science, and why Sweden’s cultural DNA — rooted in the “Law of Jante” and flat hierarchies — has influenced the way startups are built. Henrik dives into what sets apart the businesses that succeed, from customer obsession and competitive urgency to knowing when data is helpful — and when it just creates noise.Along the way, Henrik reflects on personal challenges: balancing founder obsession with family life, grappling with insecurities, and learning how to give ownership and responsibility to others. He draws sharp parallels between competitive sailing, his sport of choice growing up, and entrepreneurship — from reading the conditions to finding your own path rather than following competitors.This conversation is packed with insights on startup culture, fundraising, prioritization, customer focus, and leadership — all delivered with Henrik’s mix of candor, humility, and hard-won experience. 🙏DONATE to Dan's London Marathon Fundraiser for Arts for All:click here or use the link below👇https://www.justgiving.com/page/dan-pope-2?utm_source=SFMC&utm_medium=email&utm_campaign=FR-heroes_FRPo_Event-near-badge_uk&mi_u=55223120&mi_ecmp=FR-heroes_FRPo_Event-near-badge_uk

============================================== ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 ---------------------------------🤝 Let's Connect!►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)