HUNGRY.

Espresso: Rory Sutherland HONEST OPINION on Five Guys

Ivan Ramen: New York's Best Ramen Restaurant, Conquering Tokyo, Heartbreak, Japanese Literature & Art

Ivan Orkin is one of the most unlikely success stories in the world of food. A Jewish kid from New York moves to Tokyo, opens a tiny ramen shop in the suburbs, and somehow ends up becoming one of the most respected ramen chefs in Japan — a country famously protective of its culinary traditions. In this conversation, Dan sits down with the founder of Ivan Ramen to unpack how that happened. Ivan talks about teaching himself ramen, opening his first shop in Japan with barely any money, and the moment a single influential ramen critic changed the trajectory of his business overnight. He explains why ramen is one of the most creative foods in Japanese cuisine, why “authentic” is often the wrong word to use, and how breaking rules is sometimes the only way to find your voice. Along the way they dive into the realities of running restaurants across different cities — from Tokyo to New York to Las Vegas — the difference between destination dining and foot-traffic restaurants, and the constant tension between creativity and the brutal economics of hospitality. It’s a conversation about stubbornness, identity, and what it really takes to build something original in a culture that isn’t your own. ON THE MENU: 00:00:00 Intro 00:02:08 Japanese Literature and Murakami 00:04:23 Why Ivan Studied Japanese at University 00:11:05 The Genesis of Ivan Ramen - $60k to get started 00:12:26 Foreigner in Japan’s Ramen Scene 00:14:02 Fixing the Hospitality Problem in Ramen Shops (Lessons form Lutece) 00:25:33 What makes a good Ramen? 00:36:12 Taking Advantage of the Gaijin Card 00:40:05 How Tokyo Became an International Food City 00:40:12 Pizza & Wine - Tokyo Rivals the Best of the World 00:41:11 Ivan’s Favorite NYC Pizza Spots 00:44:06 Why the Pizza Scene Exploded in New York 00:47:50 Why Ivan Doesn’t Fear Recipe Copying 00:51:02 Ray Kroc and No-Nonsense Business Advice 01:01:52 How the USA is Killing its Small Businesses 01:06:08 What Most Restaurant Business Plans Miss 01:07:08 Why "Authentic" is a Terrible Word 01:07:52 The Moment Ivan Decided He Could Go For It 01:12:21 The Best Sandwiches in NYC 01:15:47 Ivan on London’s Food Scene 01:17:16 Ivan on British Tea (PG Tips vs Fancy Tea) ============================================== ♨️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/)

Espresso: Tom Kerridge - How to Put Your Personality Into Your Brand

Sat Bains (update) - Surviving a Deadly Heart Attack, Banning Caviar & Truffle, Winning 2 Michelin Stars, The Behavioural Science Wine List that Makes £1000's

*updated version* A masterclass in the nuts and bolts of running a world-class restaurant. In this episode, Dan sits down with one of Britain’s most uncompromising chefs to talk about building a two-Michelin-star restaurant in the least glamorous location imaginable — a strange little oasis tucked under a Nottingham flyover, surrounded by graffiti, traffic, and the occasional burning car. But that’s exactly the point. Sat explains why great restaurants aren’t just about food — they’re about theatre, emotion, risk, and creating something so memorable that people will travel across the world to experience it. From the philosophy behind Restaurant Sat Bains to the psychology of hospitality, the conversation dives into why authenticity beats polish, why imperfection can be powerful, and why chasing Michelin stars is often the least interesting part of running a restaurant. Along the way they explore Sat’s unconventional ideas — like the now-famous “Sat’s Gamble” wine lottery — the realities of attracting true traveling food lovers, and what it actually takes to build a restaurant that people obsess over. This is a conversation about vision, stubbornness, and why sometimes the best restaurants in the world are built in the most unlikely places. *If you noticed any issues with ads playing under the audio of this episode, please refresh the feed and re-download the episode to fix. Thank you for listening! 00:00 Gastronomic Narnia 00:03:30 Your Restaurant is a Breathing Organism 00:05:50 The Secret Behind the Perfect Dish 00:9:26 Secret Scallop Techniques and What 30yrs in Kitchens Teaches You 00:14:30 The REAL difference w/ Sat Bains and Other Michelin Restaurants 00:17:45 How to Mix Complacency, Naivety, and Relentless Drive 00:19:35 More on Sat Bains' Scallop Technique 00:21:30 How Sat Bains Treats His Staff 00:22:42 Acidity Explored 00:24:45 Why Makes Sat Different? (Mentoring New Chefs) 00:31:50 Cooking vs Actually Running a Restaurant 00:33:45 You've Got to Allow Your Guests to Spend Money 00:35:30 The Marketing Genius Behind Sat Bains' Menu Structure 00:47:00 Why Freedom Beats Mentors in Creativity 00:57:00 Your Restaurant is NOT a Dentist Office 01:00:00 Lessons From Growing Up in a Shop 01:04:00 Creativity Means Nothing Without Business 01:14:00 The £50 Two-Michelin-Star Breakfast Idea 01:26:00 The Little Things Matter (How to Match Customer Expectations) 01:35:30 Staring Death in the Eye (Sat's Heart Attack) 01:39:00 Why Honesty Beats Perfect Social Media 01:40:00 Sat’s Gamble Wine Lottery Explained 01:58:05 Sat Gets Kicked Out of the House at 18yrs old 02:02:00 Turning Art Into Michelin-Star Dishes 02:17:00 How Creative Ideas Become Real Plates 02:25:31 The Biggest Mistake Chefs Make ============================================== ♨️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/)

Espresso: Rory Sutherland How to Take a Dick Pic in 1987

How I Built the UK's First Indian Street Food Chain (it was easier than you think) - Nisha Katona, Mowgli

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 Intro 00:54 Is Nisha a Workaholic? 02:54 Does Scale Kill Magic in Restaurants? 03:13 Treating Every Restaurant Like Your Child 04:26 Why She Decorated Mowgli to Fail 07:29 The First National Indian Street Food Chain 08:44 Curry House vs Authentic Indian Home Cooking 11:54 The Four Pillars of Building a Restaurant Brand 25:47 Researching Demand Before Opening a Restaurant 26:33 Pricing for Men in High-Vis Jackets 27:14 Chicken Tikka Masala & Britain’s National Dish 32:27 Why Mowgli Finally Launched Delivery 35:28 Temple Daal: Authentic Indian Home Food 41:40 Why Scale Doesn’t Kill Magic 43:18 Why She Backed Uber Eats in the North 44:46 Why Restaurant & Delivery Can Coexist 45:51 Restaurants Are Like Cinema for Your Tastebuds 59:45 Immigrant Parents, £2 in Their Pocket 01:00:50 Growing Up With Racism in 1960s Britain 01:27:00 Why She Refuses to Overbuild 01:30:48 The £35k vs £285k London Rent Decision

Espresso: Rory Sutherland EXPLAINS "Bottleneck Theory" and how it impacts your business

14 Guerrilla Marketing & Storytelling Strategies To Go Viral  for FREE - SULT founders

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 Backlash Making Electrolytes Sexy Consistency vs Quality on Social Social Media Is Your CV What Is “Unhinged Luxury”? Unpredictability Creates Obsession The £15K Acoustics Lesson The Iceberg of Content Creation Why We Can’t Crack YouTube From Empty Restaurant to Michelin Hook The Hardest Thing: Having a Point of View Why Status Beats Shelf Space Do You Fit at Vivienne Westwood or F1? Why Rhode (Hailey Bieber) Wins Business Is Just X to Y Make Brands Simple Again The 3-Second Attention Economy Ignore Traditional Marketing Rules 00:00 Intro 00:01 Milly’s Eating Disorder & Recovery 00:05 Toxic Wellness & Running Culture 00:09 SULT’s "Not That Deep" Philosophy 00:14 Netflix-ification of Brand Building 00:19 Ignoring Experts & Taking Risks 00:24 "Unhinged Luxury" & Storytelling 00:30 Scaling in Public vs Building in Public 00:34 The Whiteboard Content Strategy 00:42 How to Write Viral Hooks 00:46 Organic Growth vs Paid Ads 00:56 The Brooklyn Beckham Story 01:00 Choosing Brand Colors & Standing Out 01:06 Why They Ignore Business Advice 01:08 The Power of Anti-Selling 01:13 Building a Tribe & Status 01:15 Learning from Rhode & Anti-Trends 01:17 Dealing with Copycats 01:20 Embracing Chaos in Business 01:22 Co-Founder Dynamics & Conflict 01:28 The Simon Squibb Story 01:33 Simplifying Business & Branding 01:37 How the Co-Founders Met 01:39 Why Launch an Electrolyte Brand? 01:45 The 4 Pillars of Marketing 01:53 Launching in Boots & Retail Strategy 01:58 Financial Transparency & Investors

Espresso: Tony’s Chocolonely’s Global Marketing Strategy in 16 Minutes

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 fast and never rely on a single “big idea” to carry the business From 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

The Best Brand Strategy Podcast of All Time - British Airways, Bold Bean Co., Meta, EA Sports - Tobey Duncan, Uncommon Creative Studio

"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 Intro 00:01:04 Why Creativity Requires Dissatisfaction 00:02:40 London vs. Sydney: Creative Differences 00:06:10 Defining Brand Strategy & The "Intangible Layer" 00:10:06 Why Brands Must Claim a Role in Culture 00:11:48 The Evolution of Brand Purpose (Purpose 2.0) 00:15:05 Fixing Consumer Problems vs. Fixing Brands 00:19:32 Case Study: Bold Bean Co's Brand Strategy 00:28:02 Strategy vs. Tactics: How They Work Together 00:33:19 Case Study: The Ordinary & Skincare "Guff" 00:42:43 B&Q Case Study: From Chores to Change 00:47:38 The Power of Finding Consumer Tension 00:51:44 British Airways: Exporting Originality 00:53:15 Why London is a Creative Powerhouse 01:03:09 What Brands Can Learn From Bands (Oasis) 01:06:25 Rational, Emotional, and Fame-Based Comms 01:09:20 PerfectTed & Leveraging Cultural Heat 01:12:44 Why You Should Set Strategy Once & Not Pivot 01:26:17 The Brand OS Framework: 5 Key Inquiries 01:32:04 Guinness: Breaking Category Codes 01:44:07 Marketing Planning: The "Jobs to Be Done" Framework 01:55:24 The Crisis in Modern Brand Building

Espresso: Sir John Hegarty - What Is The Definition of Creativity?

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Inside The Mind of TRIP Founder - what does it really take to build a global brand? - Liv Ferdi

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 & Co ON 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/videos Let’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.

Espresso: Rory Sutherland Why Reading "Anti-Fragile' Will Change Your Life? - Nassim Taleb

How Bio & Me Scaled from £2M - 20M in 4 Years (it's easier than you think)

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 today Whether 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. ============================================== TIMESTAMPS 00:00:00 Why Purpose and Valuation Reinforce Each Other 00:01:43 What Bio&Me Actually Is (and Why It Exists) 00:02:28 Gut Health as a Real Commercial Advantage 00:03:18 From £2m to £20m: Understanding Run Rate 00:04:40 Letting Go of Knowing Everything 00:05:20 Delegation, Trust, and Growing a Leadership Team 00:06:46 Why Profit Is Non-Negotiable 00:07:25 The Delicate Dance Between Growth and EBITDA 00:07:54 Funding Losses by Selling Equity 00:08:18 Moving Into Profit — and Team Buy-In 00:09:16 How Bio&Me Actually Became Profitable 00:10:19 Co-Manufacturers Take the Biggest Early Risks 00:11:25 Promotions, Pricing, and Margin Finesse 00:12:33 Shrinkflation, Transparency, and Consumer Trust 00:13:59 Honest Marketing Beats Clever Marketing 00:15:18 Relentless Cost Discipline as You Scale 00:16:47 Team Size Myths and the Shoreditch Trap 00:18:10 The Hires That Really Moved the Needle 00:19:11 Innovate Close to the Core 00:20:22 When (and Why) to Go Cross-Category 00:21:24 Gut Health Science: Fibre vs Fermentation 00:22:52 Purpose as a Filter for Expansion 00:24:03 How to Be Meaningfully Better Than Competitors 00:26:17 The Reality of Managing Multiple Categories 00:27:12 Why This Is a Golden Age for Challenger Brands 00:29:10 Coopetition and Founder Generosity 00:31:03 The Three Big Growth Levers to £20m 00:32:29 Proximity to Purchase Beats Brand Hype 00:33:20 In-Store Marketing That Actually Works 00:34:29 Building vs Maintaining a Brand 00:36:40 Understanding Buyers, Ranging, and Power 00:38:51 Packaging as Your Best Marketing Asset 00:40:30 The Hardest Decisions Are About People 00:41:27 Breaking Up With Early Partners 00:43:17 Why Scaling Is Intensely Hard 00:44:10 The Work-Life Balance Myth 00:45:42 Competition as Fuel 00:47:34 Buyer Needs vs Consumer Needs 00:49:16 The Biggest Mistakes on the Way Up 00:50:33 Under-Investing in Marketing 00:51:32 Waiting Too Long to Hire 00:52:42 What Changed — and What Didn’t — at £20m 00:54:00 Why Retailers Aren’t the Enemy 00:55:42 How Exit Thinking Shapes Decisions Today

Espresso: Is This Secretly The Greatest Brand of All Time? Sir John Hegarty

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Tom Kerridge - 9 Unusual Ways Restaurants Can Survive

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 hearing Whether 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

Espresso: Seth Godin Marketing Lessons From Britain's Famous Rock Bands

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23 Hidden Strategies Behind Tony’s Chocolonely’s £400M Growth - Douglas Lamont, Tony's CEO

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/)

Espresso: Why Gen Z Not Drinking Is a Load of B*llocks - Oisin Rogers, The Devonshire

I Scaled Rosa's Thai into to 45 Sites Empire (using a Buddhist business method)

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 Mountains 2. Mountain Wisdom: Competition Without Jealousy 3. Buddhist Lessons for Business and Life 4. The Monk Who Told Me to Quit My Restaurant 5. From Rural Thailand to Hong Kong Culture Shock 6. Why London Was Ready for Real Thai Food 7. Street Food Principles: Honesty, Quality, Simplicity 8. Reinventing Delivery Without Killing the Food 9. Scaling Restaurants Without Losing Consistency 10. Trust Your Gut and Cook Authentically