Podcasts about food and beverage

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore major mergers, seasonal menu launches, and technology platforms shaping the future of food, beverage, and hospitality. We kick off with major business moves, discussing Ferrero's strategic acquisition of the better-for-you brand Purely Elizabeth to deepen its breakfast footprint. We also explore massive franchise expansions and retail milestones, including Big Chicken opening its second Massachusetts location, Paris Baguette's aggressive goal of hitting one thousand US units by 2030, and Cousins Maine Lobster introducing its mobile concept to Des Moines.Next, we look at the seasonal product launches and flavor innovations driving consumer engagement this autumn. We spotlight Peet's Coffee bringing back its thirty-day Cold Brew Pass alongside its fall lineup, Philz Coffee's new Apple Cinnamon Roll and Pecan Pie cold brews, and Einstein Bros Bagels launching its pumpkin-infused menu. In the snacking and beverage aisles, we cover the limited-edition Reese's Peanut Butter Latte collaboration with The Nitro Bar, Hershey's expansion of its Halloween portfolio to twenty SKUs, and Waterloo Sparkling Water's eye-catching packaging refresh.Finally, we dive into the technology and logistics transformations redefining restaurant operations. We examine how Yanolja Cloud Solution is launching its AI concierge globally, Coco robots managing last-mile pizza runs for Little Caesars, and how POS systems are integrating directly with back-of-house intelligence platforms to cut down on missed QSR calls. We also travel to the high seas to highlight how Four Seasons Yachts is bringing premium wellness and longevity programming onboard with Lanserhof.For full articles on these stories, exclusive insights, and daily industry news, visit fbmagazine.com. Be sure to also check out our network syndication at foodservice.media, which gives brands, buyers, and operators a direct path to the categories that matter most. Thank you for listening, and remember to subscribe to the newsletter so you never miss the latest trends.

Cara’s viral video questioning a R72 bill for three soft drinks opened up a much bigger debate about the cost of going out in Cape Town. While Cara said the price felt steep, she also acknowledged that restaurants have significant overheads and that there is nuance to the debate. So what happens when more customers choose soft drinks, mocktails and other non-alcoholic options instead of alcohol? Dylan Da Silva, Head of Food & Beverage at Neighbourgood and Nice, joins Lester Kiewit to explain the economics behind drinks pricing and whether the growing number of non-alcoholic drinkers is changing the way bars and restaurants price and sell beverages. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalkSee omnystudio.com/listener for privacy information.

Mahesh Raikar wants to build the “Indian McDonald's.”The founder of SKVP joins Dan Pope to unpack how he's turning Indian street food into a scalable quick-service restaurant brand — without stripping away the authenticity that made the food special in the first place.Mahesh breaks down the systems behind SKVP's 23 sites, why a seemingly huge menu can still deliver food in around seven minutes, and how the business thinks about everything from store-level EBITDA and bottlenecks to central kitchens, location strategy and its hero product: the vada pav. They also explore SKVP's ambition to reach 44 UK sites by March 2028 and eventually take the brand global, why Mahesh believes Indian food still has a huge untapped QSR opportunity, and the lessons he's learned from McDonald's, Burger King, Nando's and other global restaurant brands.Plus: Mahesh's journey from starting as a porter at Compass, the reality of managing stress as an entrepreneur, Bollywood and Indian culture as brand-building tools, and why SKVP is investing relentlessly in making its core product “the best in the world.”ON THE MENU:00:00:00 Intro00:05:00 The Indian Burger That Could Go Global00:11:00 Why Indian Food Needs a Western Lens00:15:05 SKVP's Plan for 44 UK Sites00:18:25 How SKVP Serves Food in Seven Minutes00:23:25 The Systems Making Indian Food Scalable00:29:10 The Bottlenecks That Hold Businesses Back00:34:10 Building Today for 100 Restaurants Tomorrow00:43:00 The Numbers Restaurant Founders Must Understand00:51:00 From Porter to Building SKVP00:54:00 Why Authenticity Is SKVP's Advantage01:00:50 Every Great Brand Needs a Hero Product01:07:10 Could Franchising Take SKVP Global?01:10:10 What Will Actually Limit SKVP's Growth?01:18:40 The Hardship That Shaped Mahesh Raikar01:24:50 Why Founders Need Macro Patience01:30:20 Entrepreneurship Is Really Stress Management01:40:00 Building the Best Vada Pav in the World01:47:55 How Bollywood Builds Indian Soft Power01:53:45 Can Delivery Help Build the Indian McDonald's?   ============================================== ♨️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/

Bai founder Ben Weiss joins Steak Shapiro and Sandra Golden to discuss his entrepreneurial journey and his new book, Basementality. He details the creation and billion-dollar sale of his beverage brand before introducing his latest venture into the hard soda market with Crooked Pop. They explore the shifting consumer demands in the alcohol industry and the 'sober curious' movement among younger drinkers. 01:00 - Early Falcons Discussion 01:54 - Ben Weiss's Basementality 05:15 - Secrets to Beverage Success 10:20 - Selling Bai for Billions 13:12 - Crooked Pop Alcohol Venture

Points of discussion: 1. Drink Small Beer - 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  

Riordan Maynard's story is almost impossible to believe. He left school at 16, learned the art of selling at Foxtons and co-founded Touchbase, a mobile-phone business that grew to around 200 million. Then ego, reckless expansion, the financial crisis and a refusal to accept failure brought everything crashing down.What followed was six years inside the American prison system, separation from his wife and five children, brutal violence and a complete mental collapse within his first six weeks.In this extraordinarily raw conversation with Dan Pope, Riordan explains how believing he was “Midas” turned ambition into self-destruction, why hopelessness crushes the human spirit and how he rebuilt his mind by focusing only on what he could control.He also shares hard-earned lessons on sales, differentiation, value, resilience and closing deals. Brutally honest, darkly funny and unexpectedly practical, this is a conversation about extraordinary success, catastrophic failure and rebuilding yourself after losing almost everything.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore major mergers, financial results, and product launches shaping the industry. We kick off with massive acquisition news as Couche-Tard moves to acquire ABKA Group's 13,000 stores for 8.6 billion dollars, alongside Sargento's acquisition of La Terra Fina to expand its deli dips portfolio. We also cover Tyson Foods posting its Q3 2026 results and Corteva raising its full-year guidance after a strong first half.In restaurant and hospitality news, we discuss expansions and brand milestones, including Popup Bagels breaking into the Nevada market, Fogo de Chao expanding in Arizona, and Jollibee bringing its famous Chickenjoy to downtown San Francisco. We also touch on SeaWorld adding horror IP to its Howl-O-Scream food and beverage nights.For the consumer packaged goods and functional foods sectors, we dive into Truheight launching protein energy waffles, Mondelez rolling out a Chips Ahoy mystery limited-time offer, and Bush's Beans dropping a limited-edition beans on toast kit. Additionally, we look at how technology is impacting the industry, highlighting Avocados from Mexico deploying a new AI answer engine for consumers.For full articles on these stories, exclusive insights, and daily industry news, visit fbmagazine.com. Be sure to also check out our network syndication at foodservice.media, which gives brands, buyers, and operators a direct path to the categories that matter most. Thank you for listening, and remember to subscribe to the newsletter so you never miss the latest trends.

Matthew Jones lost everything.His business was gone. His family had fallen apart. Alcohol had taken control, and he found himself rebuilding his life from scratch.Today, Bread Ahead is one of the world's most celebrated bakeries, with locations across the globe, thousands of students through its bakery school, and queues stretching around Borough Market.In this episode of Hungry, Dan Pope sits down with Matthew to unpack the journey from addiction and rock bottom to building an international bakery brand. They talk about recovery, risk, leadership, obsession, opening in New York, scaling without losing quality, and why success is never as simple as it looks from the outside.This is a conversation about second chances, resilience, and what it really takes to build something extraordinary.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore a massive wave of new product launches, restaurant expansions, and technology investments shaping the industry. We kick off in the consumer packaged goods and beverage sectors, looking at the new three-SKU co-branded crisp line from Pringles and Buffalo Wild Wings. We also cover Mission Craft Cocktails' launch of their new Pickle Rita ready-to-drink beverage at major retailers, Old Forester's Triple Char release, and Z Natural Foods launching a new Chocolate Goat Whey Protein.For restaurant operators and hospitality leaders, we examine major expansions and brand milestones. We discuss Shelby's Shawarma expanding into the US with 37 locations, the Broken Yolk Cafe's push into the Midwest, and Whataburger celebrating its 76th anniversary with app-exclusive deals. We also look at the intersection of technology and dining, highlighting how Lightspeed is linking POS data to Meta ads for brick-and-mortar retailers, and Converge AI's new workflow platform targeting multi-unit operators.Finally, we dive into the supply chain, agriculture, and acquisition news driving the global market. We unpack Phytokana closing a 25 million dollar round to build a pulse protein facility in Alberta, and HF Foods entering the Canadian market with the acquisition of Searay Foods. We also discuss Cellar Insights launching a data project that pays growers to build a potato spoilage warning library, and Southern Champion Tray naming Tyler Siira as its new president.For full articles on these stories, exclusive insights, and daily industry news, visit fbmagazine.com. Be sure to also check out our network syndication at foodservice.media, which gives brands, buyers, and operators a direct path to the categories that matter most. Thank you for listening, and remember to subscribe to the newsletter so you never miss the latest trends.

Points of discussion: 1. How we rebranded Wachusett Brewing [Case Study] 2. How CODO rebranded Wachusett Brewing feat. Rob Day [Podcast] - 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  

Advertising legend Dave Trott joins Dan Pope to explain why most marketing goes unnoticed, why brand should be your second thought, and why simple, blunt ideas beat clever jargon. From Toshiba and Audi to Volkswagen, Nike and Steve Jobs, Trott breaks down the campaigns, principles and creative decisions that made brands impossible to ignore.He explains why the best advertising is useful information, brilliantly executed; why every idea should be simple enough to repeat in the pub; and why distinctive work starts by asking what the advertising is actually supposed to do. A sharp, funny masterclass in form following function, positioning, working-class creativity and the power of giving people one unforgettable thing to remember.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we dive into the July 2026 Visionary issue, starting with our cover story on Terry Crews. We discuss his role hosting Food Network's new massive culinary competition, 100 Cooks, and why celebrating everyday home cooks is transforming food television. We also explore the evolution of venue dining as Eyal Shani's Miznon brings its globally recognized Mediterranean street food to Barclays Center in Brooklyn.In beverage news, we unpack how Lotus Energy Drinks built a premium, plant-powered brand around personal expression, vibrant colors, and the pursuit of balance. We also highlight Snow Capped Cider's commitment to estate-grown excellence in Colorado, and review Calumet Farm's rare 18-Year-Old Centennial Bourbon. For the grocery and snacking sector, we cover the ten-year journey of SkinnyDipped, as founders Val and Breezy Griffith expand their better-for-you treats into over 30,000 stores nationwide.For industry operators, we examine how technology is reshaping business. We look at how Square is redefining commerce infrastructure for operators like Katz's Delicatessen, and how Givaudan is leveraging Stravito's AI-powered Genie platform to accelerate consumer research. We also discuss Instafarm's automated growing systems bringing fresh microgreens directly into commercial kitchens. Finally, we travel to Tuscany to spotlight Il Borro Relais et Chateaux, exploring how the Ferruccio Ferragamo family balances legacy, regenerative agriculture, and modern luxury hospitality.For full articles on these stories, exclusive insights, and daily industry news, visit fbmagazine.com. Be sure to also check out our network syndication at foodservice.media, which gives brands, buyers, and operators a direct path to the categories that matter most. Thank you for listening, and remember to subscribe to the newsletter so you never miss the latest trends.

This week on Hungry: Emily Roux reflects on building Caractère with her husband Diego Ferrari, earning its Michelin star, and learning that excellence depends on patience, consistency and a tightly connected team. She shares lessons from working in Paris, Monaco, Japan and alongside leading chefs, revealing how curiosity, adaptability and deep immersion shaped her cooking.The conversation explores the Roux family legacy, her childhood inside Le Gavroche, the assumptions that come with a famous surname and her determination to establish herself independently. Emily also discusses the realities behind restaurant ownership — rent negotiations, staffing, motherhood, difficult conversations and the financial pressure of surviving Covid.From London's restaurant boom and Japan's devotion to ingredients to the importance of sauces, crockery and customer experience, Emily explains how Caractère blends classical foundations with a lighter, more contemporary identity — and why good things, including Michelin stars, take time.Ayra is your external front of house. An artificially intelligent communications manager that lives on your website and across your social channels, chatting and responding to customers 24/7 with warmth and personality.She's trained on your business and built to act. Taking the reservation, holding the card, sending the reminder, recovering the lost booking. Instantly and autonomously.click the link to learn more.

 ============================================== ♨️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/

In this episode of the Arkansas Inc. Podcast, Kim Bryden discusses her company Cureate, the inspiration for her company, and why she chooses to do business in Arkansas.

Points of discussion: 1. Firestone Walker 2. House of Brands 3. Lifestyle Brands - 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  

 How do you build a brand that feels less like a product and more like a movement? Minor Figures co-founder Will Rixon sits down with Dan Pope in Nashville to talk cold brew, oat milk wars, barista culture, music, psychedelia, America vs the UK, and why brand should solve real commercial problems — not just look good on a mood board.  

In this episode of the Arkansas Inc. Podcast, Geovanni Leiva discusses his company Leiva's Coffee, his journey as an entrepreneur, and why he chooses to do business in Arkansas.

  Nick Jones, founder of Soho House and St Clement, sits down with Dan Pope to unpack the ideas behind one of the most influential hospitality careers of the last 30 years. From turning a single members' club in Soho into a global empire, to rethinking what modern luxury should feel like, Nick explains why great hospitality starts with simplification, generosity, atmosphere, and seeing everything through the customer's eyes. He also shares the failures, risks, design decisions, and hard-earned lessons behind Soho House, New York, Cafe Bohemia, The Ned, and his newest London hotel, St Clement.  

Points of discussion:1. CODO Design's 2026 Beer Branding Trends Report-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 

 Glen Leeson, co-founder of The Tamil Prince, The Tamil Crown and Tamila, joins Dan Pope to unpack how one of London's most talked-about Indian restaurant groups was built from pub pop-ups, second-hand fridges and blind belief.From Patty & Bun's burger boom to JKS discipline, lockdown hustle, personal guarantees, viral Sunday roasts, Dishoom collabs, delivery strategy and the magic of creating a restaurant that feels alive — this is a proper founder story about graft, taste, timing, luck and learning by doing.

Geoff shares how Gong cha grew from a single tea shop in Taiwan to over 2,200 locations across 33 countries by staying obsessive about product quality, franchisee passion, and delivering a personalized guest experience at every touchpoint. He breaks down what it takes to scale a globally loved brand into the US market, how Gong cha 2.0 is redefining the in-store experience with technology and design, and why consistency from the tea farm to the handoff moment is the foundation of lasting brand loyalty. Welcome to Elevating Brick and Mortar. A podcast about how operations and facilities drive brand performance. On today's episode, we talk with Geoff Henry, President of the Americas at Gong cha. With over 20 years in the beverage industry spanning Colgate-Palmolive, Coca-Cola, and Jamba Juice, Geoff brings a rare combination of global brand-building expertise and franchise operations know-how to one of the world's fastest-growing bubble tea concepts. Guest Bio: Geoff is a seasoned executive with over 20 years of experience leading many of the world's most recognized consumer brands, including Jamba, Coca-Cola, Colgate, Dasani, Dunkin' bottled coffee, and Gold Peak and Honest teas. Adept at scaling businesses and cultivating collaborative teams, Geoff joined Gong cha in 2023 as President of the Americas region—which includes over 400 locations in the territory, and 225 in the U.S. Under his leadership, Gong cha grew its U.S. store count by 19% YOY, was ranked #1 in the Tea category on Entrepreneur magazine's prestigious Franchise 500® list for the third consecutive year (2024), and awarded category winner of Top Food & Beverage Franchises in the Global Franchise Awards (2023). Prior to taking the helm at Gong cha, Geoff was President of Jamba, where he successfully integrated the company into Focus Brands and led its digital transformation. During his tenure, he returned the brand to growth—driving topline sales, and increasing its development pipeline. Prior to Jamba, Geoff was a senior executive with Coca-Cola for over twelve years, where he oversaw the company's portfolio of water, tea and coffee brands for the U.S. He transformed their tea portfolio to capture the #2 market share position, while also pioneering the company's entrance into the ready-to-drink coffee category. Geoff received his undergraduate degree from Duke University and his MBA from Harvard Business School. He currently serves on the board of advisors for PayQuicker, a global payments platform. TIMESTAMPS: 00:59 - About Gong cha: Brand, services & history 03:14 - Geoff's career journey: Coca-Cola, Jamba Juice & the path to Gong cha 07:36 - Gong cha's North Star 15:20 - Gong cha 2.0: New store design, kiosks, & technology 21:20 - Franchise selection & site strategy 32:37 - Macro trends: Pace of innovation, social media, & AI 38:51 - What's next for Gong cha: Path to 1,000 US locations, licensing & brand expansion SPONSOR: ServiceChannel brings you peace of mind through peak facilities performance. Rest easy knowing your locations are: Offering the best possible guest experience Living up to brand standards Operating with minimal downtime ServiceChannel partners with more than 500 leading brands globally to provide visibility across operations, the flexibility to grow and adapt to consumer expectations, and accelerated performance from their asset fleet and service providers. LINKS: Connect with Geoff Henry on LinkedIn Follow Gong cha on Instagram Follow Gong cha on LinkedIn Connect with Sid Shetty on Linkedin Check out the ServiceChannel Website Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Why product recalls in the food & beverage industry are becoming more frequent and complex How large-scale production and rapid distribution increase the potential impact of a recall The role of supply chain risk and why contamination often originates upstream Understanding strict liability and exposure across the entire stream of commerce Key differences in regulatory oversight between FDA and USDA Why certain products (e.g., those without a “kill step”) carry higher contamination risk How modern traceability and testing accelerate the speed of recalls The importance of responding quickly to remove affected product from the market Financial and operational consequences, including production shutdowns and revenue loss Why business continuity planning is essential to maintaining operations during a recall The need for clear crisis response plans, defined roles, and rapid communication How reputational damage can escalate without coordinated response strategies Gaps in traditional insurance coverage and the value of product recall insurance How proactive risk management, visibility, and preparedness reduce overall exposure Why recalls are not one-time events but continuous risks requiring ongoing attention   Want to go deeper on the strategies behind managing complex risks like product recalls? The Alliance's Control of Risk course offers practical frameworks to help you strengthen risk evaluation and response. Focusing exclusively on risk management and insurance professional development, the Risk & Insurance Education Alliance provides a practical advantage at every career stage, positioning our participants and their clients for confidence and success.

 Grenade founder Al Barratt returns in this re-cut episode on how he built one of the UK's most successful challenger brands — and sold it to Mondelez/Cadbury in a deal that ultimately valued the business at over £600m.Al breaks down the brutal reality behind big exits: invasive due diligence, trademark protection, global scalability, profit, team quality, and why most “hot” brands are built on smoke and mirrors. He also reveals how Grenade moved from sports nutrition into petrol stations, supermarkets and the chocolate fixture — taking on Mars, Snickers, Dairy Milk and Kinder Bueno by making protein bars feel like a mass-market food product, not a niche gym supplement.A masterclass in challenger brand strategy, premium pricing, retail distribution, category disruption, and building a business that big companies actually want to buy.

We're going to talk international trade now, because an article in The Post caught our eye, it states that New Zealand has become Taiwan's second largest source of food imports. In fact in the past year our food and beverage exports to Taiwan have surged 24 percent. To explain why New Zealand's goods are so appealing to Taiwan, and also how we manage the relationship given the geopolitical tension with China, I'm joined by University of Canterbury's Professor of political science Alex Tan.

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”   Rory Sutherland breaks down the weird, wonderful psychology behind restaurants and hospitality — why where you make money and what people pay for are often different things, why lowering prices can be dangerous, why surprise creates loyalty, why customers hate uncertainty, and why founder-led brands often outperform finance-led giants. ON THE MENU: 00:00:00 Restaurants Are the Galapagos of Marketing 00:01:05 What Customers Really Pay For 00:03:06 The Restaurant Real Estate Play 00:05:25 Why Tiny Menus Build Belief 00:06:58 Reverse Benchmarking Restaurant Success 00:08:53 Surprise Is The Secret Weapon 00:09:14 Steve Jobs' Overlooked Genius 00:11:03 Why Uber Feels Like Magic 00:13:21 Price Is A Feeling 00:16:14 Menu Design Changes Everything 00:18:41 Restaurants Push Wine Without You Noticing 00:21:02 The Peak End Rule Explained 00:22:34 Why Clear Signage Makes Money 00:26:32 One Word Can Raise Prices 00:27:51 Taco Bell's London Mistake 00:31:42 Why Customers Don't Know 00:34:36 Managing Expectations Changes Everything 00:36:37 Is Uber Eats Really Marketing? 00:37:00 Audience Q: Quick Service Hospitality 00:39:59 Bucky's Toilet Business Genius 00:42:00 Audience Q: Measuring What Matters 00:46:31 Disney Would Fix High Speed Rail 00:47:57 Audience Q: Scaling Founder Feeling 00:48:50 Don't Sell To Private Equity 00:52:23 Why Big Companies Kill Ideas 00:53:36 Why Red Bull Shouldn't Work 00:54:52 Farmers Markets Make No Economic Sense 00:55:53 Copying Creates The Opposite Opportunity  ============================================== ♨️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/

Points of discussion: 1. How we built the Jest Hard Tea brand [Case study] 2. Big Ditch 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 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  

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  In this stripped-back reissue, Dan Pope sits down with the fitness author, entrepreneur and attention obsessive to unpack how James went from selling workouts online to building brands, books, audiences and Neutonic with Chris Williamson.This is a conversation about honest marketing, confidence, creative chaos, personal brand, creator businesses, Prime, Liquid Death, YouTube, doomscrolling, British ambition, American optimism, and why getting attention is now one of the most valuable skills in business.James explains why better products don't always win, why most founders misunderstand social media, why confidence comes after action, and why “all wins feel the same.”Part fitness philosophy, part business masterclass, part brutal reality check for anyone trying to build something people actually care 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 - https://hungryfeast.beehiiv.com/

Points of discussion:1. CODO Design's 2026 Beer Branding Trends Report-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 

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  I thought Karan would define success in the usual restaurant terms — reviews, covers, repeat customers. His answer went somewhere way more interesting.In this episode, I sit down with Karan Gokani to talk about how Hoppers became one of London's most iconic restaurants — and how it has stayed busy, relevant, and loved for over a decade in an industry where that feels almost impossible. Karan shares the principles behind that success: make it personal, find your purpose, build a culture of kindness, and create something that makes people feel more than they expected.ON THE MENU:00:00 Intro00:34 Opening Hoppers and refusing to dilute Sri Lankan food02:12 Growing from Soho to Marylebone and King's Cross05:37 The biggest misconception about scaling restaurants06:00 Culture, values, purpose and learning to codify instinct08:15 How Covid changed hospitality teams and restaurant culture09:01 Reading the room and spotting cultural red flags11:58 Karan's first business principle: make it personal15:35 How taking feedback personally improves hospitality20:52 Karan's second principle: find your purpose22:04 Saying yes to everything and discovering the common thread23:03 Why Karan's real purpose is inspiring people24:43 How writing, Instagram and restaurants all connect to purpose28:19 Asking why am I excited?31:15 Beyond Reviews: Karan's deeper definition of success31:52 How Karan thinks differently from other restaurateurs34:03 How to align a team around shared culture35:18 Service versus hospitality36:19 Building a culture of kindness38:59 Karan's definition of culture42:04 What Karan has radically changed his mind on45:35 Self-criticism, reinvention and never stepping in the same river twice49:39 Growing up in Mumbai and how it shaped Karan52:28 Why Karan came to the UK54:45 Cambridge, curiosity and the people who shaped him57:23 First principles thinking and mental models58:18 Applying first principles to Hoppers01:03:15 What problem are we really solving?01:07:55 The marketing levers that fill restaurants01:08:19 Why there is no perfect formula for restaurant success01:08:42 Food as language and the restaurant as conversation01:10:06 The soul of a restaurant and the importance of culture01:12:29 The creative insecurities Karan still wrestles with01:13:15 Competition, purpose and staying true to yourself01:14:32 Food as a gateway into culture01:15:19 Why Indian food is far more diverse than people realise01:17:14 Why South Indian food remains underrated01:18:28 The legacy of the British Indian curry house01:21:46 The anthropology and nostalgia of food01:27:48 Breaking down the dishes at the table01:31:33 Designing the architecture and atmosphere of each Hoppers01:35:45 Cooking as an expression of self01:36:43 The similarities between writing and cooking01:38:24 Why the JKS group has been so important to London restaurants01:40:32 Building the infrastructure behind creative hospitality01:42:27 Karan's favourite books and inspirations01:44:28 Closing thoughts and why there's more to talk 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 - https://hungryfeast.beehiiv.com/

In this episode of the All Things Sustainable podcast, we talk to PepsiCo to understand how one of the world's biggest food and beverage companies is building resilient food systems.  PepsiCo products are sold in more than 200 countries and territories, and Executive Vice President and Chief Sustainability Officer Jim Andrew explains how the company works with its global farmer network to create long-term value. This is a challenge in a food system facing increasing stress from climate change, resource constraints and geopolitical uncertainty.  "All these things are hitting — food, water, energy, supply chains — all at once. And so what used to be the occasional rare disruption now really shows up all the time," Jim says. "So what we're preparing for here at PepsiCo is what I call the 'era of resilience.'"  Jim says AI is part of that resilience strategy, from helping farmers reduce their use of chemicals for pest control to making PepsiCo's plants and vehicle fleets operate more efficiently.   "For us, AI is not just a technology choice," Jim says. "It helps us align the resources that we rely on with sustainable long-term business growth — and those two things really have to go together."  This interview is the latest installment in our CSO Insights podcast series, where we talk to Chief Sustainability Officers around the world and across industries. Listen to all the episodes here: CSO Insights by All Things Sustainable - YouTube  Further listening:  Climate Week Zurich: How Swiss food giant Nestlé tackles sustainable supply chains | S&P Global   What's next for sustainable food systems | S&P Global  Infrastructure, food, finance: The complex picture for sustainability in Asia-Pacific markets | S&P Global  Copyright ©2026 by S&P Global      DISCLAIMER  By accessing this Podcast, I acknowledge that S&P GLOBAL makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast. The information, opinions, and recommendations presented in this Podcast are for general information only and any reliance on the information provided in this Podcast is done at your own risk.   Any unauthorized use, facilitation or encouragement of a third party's unauthorized use (including without limitation copy, distribution, transmission or modification, use as part of generative artificial intelligence or for training any artificial intelligence models) of this Podcast or any related information is not permitted without S&P Global's prior consent subject to appropriate licensing and shall be deemed an infringement, violation, breach or contravention of the rights of S&P Global or any applicable third-party (including any copyright, trademark, patent, rights of privacy or publicity or any other proprietary rights).   This Podcast should not be considered professional advice. Unless specifically stated otherwise, S&P GLOBAL does not endorse, approve, recommend, or certify any information, product, process, service, or organization presented or mentioned in this Podcast, and information from this Podcast should not be referenced in any way to imply such approval or endorsement. The third party materials or content of any third party site referenced in this Podcast do not necessarily reflect the opinions, standards or policies of S&P GLOBAL. S&P GLOBAL assumes no responsibility or liability for the accuracy or completeness of the content contained in third party materials or on third party sites referenced in this Podcast or the compliance with applicable laws of such materials and/or links referenced herein. Moreover, S&P GLOBAL makes no warranty that this Podcast, or the server that makes it available, is free of viruses, worms, or other elements or codes that manifest contaminating or destructive properties.   S&P GLOBAL EXPRESSLY DISCLAIMS ANY AND ALL LIABILITY OR RESPONSIBILITY FOR ANY DIRECT, INDIRECT, INCIDENTAL, SPECIAL, CONSEQUENTIAL OR OTHER DAMAGES ARISING OUT OF ANY INDIVIDUAL'S USE OF, REFERENCE TO, RELIANCE ON, OR INABILITY TO USE, THIS PODCAST OR THE INFORMATION PRESENTED IN THIS PODCAST.

 ============================================== ♨️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/

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST here”  Jeremy King doesn't just talk about restaurants — he talks about change, class, creativity, ego, instinct, death, literature, leadership, and why the best dining rooms become tiny theatres of human behaviour.In this conversation, the legendary restaurateur behind The Ivy, Le Caprice, The Wolseley, Arlington and now Simpson's in the Strand explains why “maintaining standards” is actually the road to bankruptcy, why great restaurants must constantly evolve, and why hospitality is really about love, generosity, observation and care.Jeremy and Dan explore everything from Mick Jagger and Bianca Jagger at Le Caprice, to Lucian Freud, A.A. Gill, Harold Pinter, Graham Norton, Apple, Kodak, IBM, The Beatles, New York brasseries, Parisian cafés, class in Britain, and why every great creative or political movement may have started in a restaurant.  This one is unforgettable.A conversation about restaurants, yes — but really about how to live, lead, notice, change, and leave the world slightly better than you found it.ON THE MENU:00:00:00 Intro00:03:03 Why Restaurants Must Always Change00:05:46 Why Leadership Is A Benign Dictatorship00:07:24 Maintaining Standards Leads To Bankruptcy00:13:47 Why Restaurants Get Defensive00:17:35 Why Enough Is Never Enough00:20:06 Why Altruism Still Matters00:22:13 When Jeremy Refuses A Booking00:26:06 The Silent Couple At Mirabelle00:32:08 Arlington, Soho And Restaurant Design00:35:55 Why Great Restaurants Are Egalitarian00:41:18 Why Money Ruins Taste00:43:49 What Makes The Best Restaurant?00:47:43 Why Restaurants Need Creative People00:49:43 How Le Caprice Changed Service00:55:19 Why Culture Hates Real Change00:59:49 Why Strong Opinions Win01:03:00 How To Prepare For Death01:05:14 Why Jeremy Has Regrets Every Day01:06:16 The Power Of Happy Problems01:08:30 Why Jeremy Finally Wrote A Book01:15:12 Why Restaurant Work Changes Young People01:18:31 How Shyness Became Jeremy's Advantage01:20:17 Can Dogs Sense Us Coming Home?01:24:11 Why We've Lost Our Instinct01:27:14 The Brain's Restaurant Memory Card01:33:09 Why Moneyball Thinking Kills Instinct01:35:12 How Jeremy Feels A Restaurant's Hum01:38:07 Why First Impressions Mislead Us01:41:18 Do All Movements Start In Restaurants?01:44:10 Why Creativity Needs Long Lunches01:48:48 Jeremy's Favourite Books And Writers01:55:31 How Meditation Helped With Lucian Freud01:58:21 How Literature Taught Jeremy Restaurants02:00:01 Jeremy King's Best Life Advice02:03:29 Ruthie Rogers' Eye Contact Lesson02:05:33 Why Questions Beat Statements02:07:33 How Mick Jagger Helped Le Caprice02:11:43 Why Jeremy Prefers Narrowcasting02:13:01 Jeremy King's Rules For Success ============================================== ♨️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/

Points of discussion:1. CODO Design's 2026 Beer Branding Trends Report-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 

Points of discussion:1. CODO Design's 2026 Beer Branding Trends Report-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 

MG Siegler returns to the show to discuss Apple's announcement that Tim Cook is stepping aside (into the role of executive chairman) and John Ternus will become CEO.

Janeen Puente Interview starts at 00:04:33"I Love That" starts at 00:26:22Chapter Two of "Twisting the Aces" starts at 00:39:00 LINKSThe Eli Marks Mystery Series: http://www.elimarksmysteries.com/Get yourself a Free Eli Marks Short Story: https://dl.bookfunnel.com/jj1r1yaavjListen to an Eli Marks Audio Short Story: https://BookHip.com/LZBPPMDFackham Hall: https://bleeckerstreetmedia.com/fackham-hallYoung Sherlock: https://www.amazon.com/gp/video/detail/amzn1.dv.gti.28418d74-d40a-46d7-a1f3-e00a8708aa57Check out Albert's Bridge Books: https://www.albertsbridgebooks.com/

Points of discussion:1. CODO Design's 2026 Beer Branding Trends Report-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 

Two recent college grads turned a dorm room pistachio recipe into a fast-growing food brand—by letting their community call the shots. Nicola Buffo and Francine Voit, co-founders of Pistakio, share how they pivoted from pistachio mayo to a sweet pistachio spread one week before their first big grocery pitch, built a loyal following on social media because a college professor forced them to start posting, and turned customer DMs into their best-selling products—including their crunchy spread and date bark. In this episode, Nico and Fran talk about: How a last-minute product pivot landed them in Portland's biggest local retailer Why they said no to Shark Tank and Target before they were ready How community-led product development drove 10x growth Building a brand in public from day one (even with terrible dorm room lighting) The café tour strategy that gets customers to try the product risk-free Navigating a business partnership that's also a romantic relationship The $20,000 TikTok agency mistake and what they learned from it Why taste—not health trends—is their only non-negotiable Whether you're starting a food business, looking for community-driven marketing strategies, or figuring out when to say no to big opportunities, this episode is packed with real talk and actionable advice for ecommerce entrepreneurs. For more on Pistakio and show notes click here: https://www.shopify.com/blog/pistakio-community-led-product-development?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcast SUBSCRIBE to our YouTube channel for more video episodes: https://utm.io/uhw53 Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.