Podcasts about food and beverage

This week, Elizabeth welcomes Brad Charron, CEO and re-founder of ALOHA, a B Corp-certified plant-based protein brand rooted in Hawaiian values. Brad brings a refreshingly honest look at what it really takes to rebuild a mission-driven company from the ground up, and why ownership, sustainability, and humility are central to ALOHA's culture and growth. They talk about the importance of staying curious, prioritizing people over exits, and leading with kuleana, the Hawaiian principle of shared responsibility. Brad opens up about his early career mistakes, his product philosophy, and why he believes when one of us wins, we all win. ALOHA is Climate Neutral Certified, employee-owned, and committed to building better-for-you foods with full transparency, and a whole lot of heart.Episodes Here Brad: ALOHA | LinkedInSay Hi To Elizabeth and Purely Elizabeth: Website | InstagramMentioned:  Mana Up Cohort in Hawaii 

Points of discussion:Q1: Should a brewery consider rebranding when expanding into new markets or reaching beyond its local audience?Q2: Is a full rebrand typically more effective, or can a strategic refresh of the existing identity be enough?Q3: If a company has worked with the same designer for years and is thinking about a brand refresh, how can they evaluate whether that OG designer is still the right fit? And if not, how should they navigate that tricky transition?Q4: How do you determine when a system like Left Field's templated approach makes sense, versus something more customized and illustration-driven like NoDa's?Q5: You mentioned that a rebrand usually isn't the first move when sales are declining, but your Wachusett example seems to break that rule. Why was a full rebrand the right call in their case?Q6: A lot of the work you showed uses a clear design system or template. How do you think about that approach compared to creating more individualized packaging within the same portfolio?Q7: When refreshing a brand, do you find it more effective to start from scratch, or to build on the existing identity and evolve what's already there?-Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 9,500+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

Jan Sorensen, vice president of food and beverage operations for Celebrity Cruises, talks with James Shillinglaw of Insider Travel Report about the many dining options aboard Celebrity Xcel. These range from the main restaurants Cosmopolitan, Tuscan, Normandie and Cyprus to casual venues like Mosaic at The Bazaar, Bora, Spice Café and Raw on 5 to elegant eateries Le Grand Bistro, Le Petit Chef and Le Voyage by Daniel Boulud. There are so many choices, it's almost overwhelming, with plenty of options over the course of a seven-day cruise. For more information, visit www.thecelebritycommitment.com or www.celebrity.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

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 =============

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 

We all know what it's like to manage food allergies in our own kitchens — but what happens when that kitchen belongs to a busy restaurant? We're taking you behind the scenes with Chef Keith Norman, FAACT Board Member, Assistant Executive Chef, and Food Safety Manager at the South Point Hotel, Casino, and Spa. Chef Keith is sharing what it really takes to keep guests safe, plus some practical tips for anyone managing food allergies or special diets when dining out. Resources to keep you in the know:FAACT's Living with Food Allergies: Dining OutFAACT's Dining Out PosterAbout Chef Keith NormanYou can find FAACT's Roundtable Podcast on Apple Podcasts, Pandora, Spotify, Podbay, iHeart Radio, or wherever you listen to podcasts.Follow us on Facebook, Instagram, BlueSky, Threads, LinkedIn, Pinterest, TikTok, and YouTube.Sponsored by: ARS PharmaThanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!

Jenny Zegler, director of Food and Drink for Mintel, joins the podcast this time around to dig into the details of three predictions that Mintel has made for 2026 for the food and beverage industry. Will consumers be more interested in longer shelf-life for products as part of their value proposition? What role does sensory play in new product development for food and beverage products in the New Year? Zegler talks about these expected demands from consumers and how processors can take advantage of these opportunities starting now.

Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 8,000+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

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 ============= 

Utter joy sitting down with the G.O.A.T

Espresso is proudly powered by our sponsor, Unleashed!  1. Wait…what is Unleashed? Unleashed is inventory management software – but not the boring kind. It doesn't just track stock...it connects seamlessly with your finance tools, eCom platforms, and CRM. That means one smooth system from sales to stock to cash. We use it daily at Islands, and honestly? Total game changer.  2. Why foodie founders love it Unleashed helps you slash admin time and stay laser-focused on your margins. Know exactly where your costs are, what's selling, and how your cash flow's looking (because yes, cash is still king).  3. Trusted by the best in FMCG From Candy Kittens and Tiny Rebel to TRIP, Tarquin's Gin, Three Spirit, Minor Figures, The Turmeric Co., and Volcano Coffee - some of your favourite challenger brands are scaling with Unleashed. If they're using it, you know it's the real deal.  4. Fancy a chat? Book a quick call with the Unleashed team here  https://calendly.com/unleashed-sales-team/discovery-call-with-unleashed-hungry  5. Try it for less Get 50% off your first 3 months if you choose to subscribe. You'll wonder how you ever managed without it  https://www.unleashedsoftware.com/ ************************ Audio Snippet I also had a thought around the sponsor mention on the audio – just a small script update that could make it feel even more natural and seamless. If you're up for it, it'd just be a quick re-record on your end and apply to future episodes.  "Unleashed inventory management software are giving you the first 3 months of your subscription at 50% off. They're supply chain gurus with inventory management that links up with your eCom, accounting, and CRM. At Islands, it's helped us cut admin in half and given us real clarity on margins by keeping us on top of stock. And it's not just us. Brands like Candy Kittens, Tarquin's Gin, Minor Figures, and TRIP all use Unleashed, and I reckon you should too. So, head on over to unleashedsoftware.com to grab your 3 months half price and see what all the fuss is about.  Espresso is proudly powered by our sponsor, Unleashed!

Points of discussion:1. How to price your beer with Bump Williams Consulting-Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 9,500+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

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. =============================================

If the pandemic helped accelerate changes in Taiwan's dining scene -- were there similar factors that influenced Taiwan's spirits scene? Former Director of the British Chamber of Commerce in Taipei and veteran retail expert Steve Parker explains why he thinks democracy made it possible for Taiwan's homegrown wine and spirits industry to thrive. Hosted by I-C-R-T's Tim Berge and Hope Ngo. Also check out past discussions with Taiwanese wine expert Leona di Pasquale and Weightstone Vineyards' Vivian Yang. I-C-R-T would like to take this opportunity to remind you to consume alcohol responsibly. -- Hosting provided by SoundOn

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.===============

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

Looking for new foods or drinks to add flavor to your meals? Food and wine writer, Sunny Fraser attended this year's Americas Food and Beverage Show. She talks with Linda Gassenheimer about her favorite finds and this year's major food and drink trends. 

Points of discussion:1. How CODO refreshed MAP Brewing brand-Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 8,000+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

"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. =============================================

Asia Pacific's food and beverage (F&B) franchising sector is undergoing rapid growth, driven by economic development, urbanization, and a young, tech-savvy consumer base. To succeed in this dynamic environment, brands must navigate diverse regulatory frameworks, adapt to local tastes, and develop robust market entry and exit strategies. Strategic foresight and operational agility are essential, as sustainable growth depends on understanding local nuances and ensuring compliance with regulatory requirements. In our latest episode, Jonathan Flintoft (Partner, Baker McKenzie Sydney), Cahyani (Icay) Endahayu* (Partner, HHP Law Firm, Jakarta), and Serene Kan* (Partner, Wong & Partners, Kuala Lumpur) explore what's fueling Asia Pacific's F&B franchise boom. *Wong & Partners and HHP Law Firm are member firms of Baker & McKenzie International, a Swiss Verein.

Asia Pacific's food and beverage (F&B) franchising sector is undergoing rapid growth, driven by economic development, urbanization, and a young, tech-savvy consumer base. To succeed in this dynamic environment, brands must navigate diverse regulatory frameworks, adapt to local tastes, and develop robust market entry and exit strategies. Strategic foresight and operational agility are essential, as sustainable growth depends on understanding local nuances and ensuring compliance with regulatory requirements. In our latest episode, Jonathan Flintoft (Partner, Baker McKenzie Sydney), Cahyani (Icay) Endahayu* (Partner, HHP Law Firm, Jakarta), and Serene Kan* (Partner, Wong & Partners, Kuala Lumpur) explore what's fueling Asia Pacific's F&B franchise boom. *Wong & Partners and HHP Law Firm are member firms of Baker & McKenzie International, a Swiss Verein.

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

Another palette cleansing episode to refresh the soul. Alyssa is all things food and drink in Champaign-Urbana. I've lived here my entire life, and I learned more in under an hour than I have in a decade of adulting from this human sparkler. Listen as this Orlando, FL transplant talks living in the biggest tourist trap in our nation, maintaining anonymity while testing area restaurants, the changing donut scene, donut as a primary food group, local favorite eating categories, how to politely and publicly review food and beverage, the grit and determination it takes to be in the restaurant business, farmer's markets, payment and freebies and finally the ins-and-out of writing for the popular local media resource, Smile Politely.Emily Harrington, here! Mom, wife, retired communications liaison and host of the HyperLocal(s) Podcast. Each week I bring you a pod where townies and transplants share their tales of tears and triumphs, losses and wins. In an effort to provide a way for those that don't want a public podcast, but still have a story to tell friends and family, I've created, In Retrospect: A HyperLocal(s) Project, a private podcast. Visit hyperlocalscu.com/in-retrospectThank you so much for listening! However your podcast host of choice allows, please positively: rate, review, comment and give all the stars! Don't forget to follow, subscribe, share and ring that notification bell so you know when the next episode drops! Also, search and follow hyperlocalscu on all social media. If I forgot anything or you need me, visit my website at HyperLocalsCU.com. Byee.

Points of discussion:1. Acquired: Working Through Real Branding Challenges from the Front Lines of Brewery M&A2. How we refreshed Malibu Brewing's package design3. How we rebranded Wachusett Brewing-Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 8,000+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

Canada's elected officials need to prioritize the renegotiation of the Canada, United States, Mexico trade agreement and to tone down the rhetoric while working with allies in the U.S. to maintain trade.Manitoba Pork General Manager Cam Dahl suggests this matter should be the number one issue of Canada's agriculture ministers from coast to coast.Farm Credit Canada hosted its annual Food and Beverage Summit in Saskatoon. Smaller and medium sized companies from all parts of Western Canada were on hand. Stacey Gordon, FCC's area vice-president of commercial financing, said entrepreneurs at varying stages of the journey to the supermarket shelf attended the trade show and listened to presentations. Some are only selling locally; others are in regional stores while a few are looking to break into the national market.See omnystudio.com/listener for privacy information.

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. ==============================================

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

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: fillmytables@eatclub.co.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

Points of discussion:1. Acquired - So you bought a brewery. Now what?2. Defining your Brand Equity: Fast & Slow3. Embrace the "Staggered" rebrand launch 4. When to jettison your Brand Equity 5. A designer & a lawyer walk into a brewery -Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 8,000+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

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  ==============================================

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

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. ==============================================

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

Points of discussion:1. M&A Mania: Why Craft Beer Acquisitions Are Everywhere Right Now2. Is a House of Brand right for your brewery? [BBT Newsletter]3. Rebranding Wachusett [Case Study]-Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 8,000+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

Franco Fubini was born in Argentina, raised in Italy, educated in America, and built his career in London.He's worked for Goldman Sachs, Apple, and luxury food brand Valderrama.But then came Natoora.Today, Franco is the founder of Natoora – the chef-obsessed fruit & veg supplier, serving Ottolenghi, Dan Barber, and Alain Ducasse.This episode is an eye-opener into food systems, supermarket power, and how our plates shape the planet.ON THE MENU:Growing up between Argentina, Italy & the U.S. – how culture shapes taste.The Goldman Sachs years – why Franco walked away from banking.Apple's obsession with perfection – and how it influenced Natoora.Alain Ducasse, Dan Barber & Ottolenghi – building trust with world-class chefs.Why supermarkets destroyed seasonality – and how Natoora fights back.The hidden cost of cheap fruit & veg – why “local” doesn't always mean good.How Natoora built a supply chain from scratch – and why it matters.Why chefs are the real gatekeepers of better farming.The problem with food labels, and why transparency beats marketing.Franco's long-term vision – a revolution in how we eat and farm.An honest, global, and deeply inspiring conversation with one of food's great challengers. ==============================================

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

Story is heart breakingAge 0 – prematurely born on an ants nest, roadside in Uganda his parents couldn't afford to get him to hospital in timeAge 4 – plagued with illness due to his premature birthAge 8 – his father mysteriously “dies” in the Ugandan Civil War His Mother, in so much pain, doesn't speak for 4 years.Age 12 – his beloved Mother passes away her final words “don't be scared, do what you need to do”Age 13 – he's up for adoption. Sitting in the room with 14 parents. No one raises their hand to take him. He's alone. Completely alone.Age 14 – he meets and lives with an 83 year old called WyWy. WyWy tells him: “if you're going to do it. DO IT. Don't rush. But, Don't wait” 3 weeks later, WyWy diesAge 16 – he's living alone. again. All alone again. Fixing water supplies in Uganda schools. Mowing lawns. Buying and selling cows. Hustling. Hustling. Hustling to fund his education.Age 17 – he meets a Texan reverend called Don Cripps. He becomes a Don Cripps translator. Don Cripps helps to him get to London.Age 18 – he defies his “fate”. moves to London. Studies law.Today, he's the founder of BLUE TURACO COFFEEWycliffe Sande is a LIVING LEGEND. THE definition of high agency.A poddy filled with tears, joy, apathy, empathy. Hope, so much hope. never giving in. never giving up. always smiling. always laughing.Total honour bro. ==============================================

In this episode, we dive into the factors that are causing perishable ecommerce to grow at breakneck speed. Our guest, Kasia Wenker VP of Solutions Engineering at ITS Logistics, breaks down what the future of fulfillment and delivery would be in the U.S. and wher the strongest applications are making the biggest changes. For more information, subscribe to ⁠Running on Ice the newsletter⁠ or podcast. ⁠Follow the Running on Ice Podcast⁠ ⁠Other FreightWaves Shows⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

The HHN menus just dropped, and we're serving up all the tasty (and terrifying) details!   From spaghetti pizza to a freakishly long corn dog, we're dishing on the snacks and sips you'll want to sink your teeth into this year!

With 2025 more than halfway over, and 2026 looming large on the horizon, Sally Lyons Wyatt, global executive vice president and chief advisor in consumer goods and foodservice insights for Circana, joins the Food For Thought podcast to offer an update on the trends driving consumer choice as summer turns to fall. Where do healthy food choices fit in? How are the prices of food and beverage products changing the ways consumers are shopping today? What impacts have e-commerce had on the marketplace? And what should processors prepare for in the New Year, once the calendar changes to 2026?

Points of discussion:1. How to de-risk your brewery's rebrand [BBT Newsletter]2. Email: isaac@cododesign.com to discuss your brewery's rebrand3. Craft Beer, Rebranded [book bundle]4. Organizing your internal team ahead of a rebrand [BBT Newsletter] - EAT YOUR VEGGIES! 5. Package Refresh Series 6. Defining your Brand Equity, fast & slow [BBT Newsletter]-Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 8,000+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

Points of discussion:1. Are fancifully-named beers Sub Brands? [BBT Newsletter]2. How to scale the "Sub Brand Ladder" (from the Sub Brand Summer Series)3. The role of the parent brand in Brand Architecture [Beyond Beer Handbook]-Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 8,000+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com 

Points of discussion:1. Branding Comma, a mindful cannabis beer [Case Study] -Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com-Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com-Join 8,000+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com