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The Underground · Nov 12, 2025 · 59 min

Make It Memorable with Paul Pleydell & Barry Knight - Glee 2025 Live

Garden centres aren’t just about plants anymore. Recorded live at Glee 2025, Phil & Kate sit down with Paul Pleydell of Pleydell Smithyman and Barry Knight of The Full Range to unpack how experience, smart design and a considered food offer can lift margins, smooth seasonality and win younger families. From “make it better before you make it bigger” to being famous for something (yes, even a lemon meringue pie a foot high), this episode is packed full of ideas for teams who want their site to be talked about for the right reasons. Guests Paul Pleydell — Director, Pleydell Smithyman, design & business consultants for the garden and rural sector. Barry Knight — Director, The Full Range, food procurement & consultancy serving 50+ independent garden centres. What you’ll learn: Experience first: If a customer can’t finish the sentence, “I went to your garden centre and guess what…”, you’ve not created a memorable visit. Make signature moments people want to share. Food as a profit engine: Why cafés and food halls boost dwell time, attract younger families, and should lead your site’s highest margins, when the offer is right. Be famous for something: From giant scones to a stand-out “signature dish,” create a hook that earns word-of-mouth. Data over guesswork: Use EPOS and management accounts to prune the tail, reset ranges and protect profit - low CapEx, high impact. Weather-proofing revenue: To flatten peaks and troughs. Independent edge: How local agility, attention to detail and service can outclass chain buying power on value felt by customers. Perfect for Owners, directors and managers in independent garden centres; teams planning refurbishments; anyone growing hospitality, food hall or café performance. Enjoy the episode, and if it sparks an idea, share it with your team and tag us.

0:00-59:22
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Garden centres aren’t just about plants anymore. Recorded live at Glee 2025, Phil & Kate sit down with Paul Pleydell of Pleydell Smithyman and Barry Knight of The Full Range to unpack how experience, smart design and a considered food offer can lift margins, smooth seasonality and win younger families. From “make it better before you make it bigger” to being famous for something (yes, even a lemon meringue pie a foot high), this episode is packed full of ideas for teams who want their site to be talked about for the right reasons.


Guests
Paul Pleydell — Director, Pleydell Smithyman, design & business consultants for the garden and rural sector.
Barry Knight — Director, The Full Range, food procurement & consultancy serving 50+ independent garden centres.
What you’ll learn:

  • Experience first: If a customer can’t finish the sentence, “I went to your garden centre and guess what…”, you’ve not created a memorable visit. Make signature moments people want to share.
  • Food as a profit engine: Why cafés and food halls boost dwell time, attract younger families, and should lead your site’s highest margins, when the offer is right.
  • Be famous for something: From giant scones to a stand-out “signature dish,” create a hook that earns word-of-mouth.
  • Data over guesswork: Use EPOS and management accounts to prune the tail, reset ranges and protect profit - low CapEx, high impact.
  • Weather-proofing revenue: To flatten peaks and troughs.
  • Independent edge: How local agility, attention to detail and service can outclass chain buying power on value felt by customers.


Perfect for
Owners, directors and managers in independent garden centres; teams planning refurbishments; anyone growing hospitality, food hall or café performance.
Enjoy the episode, and if it sparks an idea, share it with your team and tag us.

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