Podcasts about supermarkets

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

The Australian Competition and Consumer Commission (ACCC) is taking Coles to the federal court testing allegations the supermarket breached the law by offering “illusory” discounts on many everyday products. Coles denies any wrongdoing. One week into the court battle, business editor Jonathan Barrett tells Reged Ahmad what we've learned about how discounts are set and whether the outcome could bring prices down

Most companies bet everything on one big launch.Doug Lamont thinks that's how you kill growth.In this clip, the former CEO of Tony's Chocolonely and Innocent Drinks breaks down a radically different way to scale — one built on rolling innovation, layered bets, and removing fear from failure.Instead of over-researching, over-launching, and over-spending, Doug explains why the smartest brands:- test cheaply- back winners late- kill losers fastand never rely on a single “big idea” to carry the businessFrom product launches to international expansion, this is a masterclass in how real growth actually happens — especially from £100m → £500m+.===============

Thursday Headlines: Australian citizen with ISIS links in Syria temporarily banned from returning, MPs admit to accepting free sport tickets from gambling companies, Supermarkets in hot water over item pricing, Shark attacks rise sharply in 2025, And we’ve picked up another medal at the Winter Olympics! Deep Dive: Jane Hume is the new deputy leader of the Liberal party after helping to roll Sussan Ley and install Angus Taylor in the top job. The pair have since named their shadow cabinet and have promised to restore faith in the party after years of in-fighting, poor policy decisions and a lack of direction. In today’s episode of The Briefing, Sacha Barbour Gatt sits down with Jane Hume to discuss the new-look Libs and whether they can win back not only their old base, but new voters too. Follow The Briefing: TikTok: @thebriefingpodInstagram: @thebriefingpodcast YouTube: @TheBriefingPodcastSee omnystudio.com/listener for privacy information.

A sharp rise in food inflation could unfortunately be out of our control. Latest Stats NZ data reveals the rate's risen to 4.6% – well up on 4% a month ago. Fruit and vegetable prices have jumped 6.3% in the last year, and meat, poultry, and fish rose by 8.9%. Grocery Action Group Chair Sue Chetwin told Mike Hosking there's been a lot of uncontrollable factors impacting prices, like recent storm damage affecting crops. She says fresh fruit and vegetables should be at their cheapest at this time of year. LISTEN ABOVE See omnystudio.com/listener for privacy information.

"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.  

Coles will be in Federal Court today, facing allegations by the ACCC that it misled customers.  

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

You know how everyone complains the lights at supermarkets are too bright? People reckon they do it on purpose.... it's a trick to make you awake and alert, no matter the time of day, so you keep shopping and buy more stuff. Well, the opposite is true of movie theatres, right. You go there and they dim the lights because it makes you feel relaxed and comfortable. The screen is a sensory overload - that's what you're paying for the. The lighting enhances that. Well, can I just say that you shouldn't never go the movies early, before they've dimmed the lights. I went to the movies the other day in the afternoon. My usual cinema was not showing anything at te time I wanted. Off I go.. down to... wait for it... Queen Street. $17 for parking. That's on me. $40 for the ticket and coke... which went down smoothly after I choked on the price. Anyway, the cinema's empty but the lights are on. Like flood lights. Like Supermarket lights. There is precisely zero glamour about a Queen Street movie theatre in full glare. It's like when they turn the lights on at a nightclub. The seat was so worn in the backside and shoulders there was no tread left on the thing. Then there were the stains...and I don't really want to go into those. The carpet was all worn and tatty and under the seats - popcorn for Africa. It's like somebody vacuumed the bits you walk on and everything else they forgot. Now. I'm not complaining about this. Believe it or, I just don't really complain about bad experiences at restaurants and stuff because I always think, if you don't like something, just don't go. And I like going to the movies. Even though I knew it was a bit gross and tatty, I sat down and pretended I was at the Silky Otter. All I'm saying to you this morning, dear listener, is you wouldn't shop in the dark, so don't visit the movies in the light. See omnystudio.com/listener for privacy information.

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

In the past week, weight loss drugs like Ozempic, Wegovy, and Mounjaro have reshaped global conversations on obesity, marking 2026 as a potential turning point. Firstpost reports that these GLP-1 drugs, originally developed for type two diabetes, trigger significant weight loss by curbing appetite, leading to falling obesity rates in the United States for the first time since the 1980s. One in eight Americans now uses these medications, sparking changes across industries. Supermarkets see snack sales drop by up to 10 percent, with less demand for chips, cookies, and soda, while fresh fruits and vegetables gain popularity. Companies like Nestle launch GLP-1 friendly meals, and restaurants shrink portion sizes. Alcohol consumption dips among users, boosting non-alcoholic drink sales. Retailers face challenges as smaller clothing sizes sell out, leaving billions in unsold larger stock, and gyms adapt with strength training programs to counter muscle loss, which can account for 39 to 40 percent of total weight shed.Oprah Winfrey has been candid about her experiences with these drugs. In recent interviews covered by AOL and Fox News, the 71-year-old media icon revealed dropping from 211 pounds to 155 pounds using a GLP-1 medication alongside daily hiking and resistance training. She quit the drug after six months but regained 20 pounds despite strict diet and exercise, concluding it is a lifetime commitment, much like blood pressure medication. On The Oprah Podcast and The View, Winfrey discussed overcoming shame from decades of public weight ridicule, including comedian jokes she once accepted as deserved. Co-authoring the book Enough with Yale endocrinologist Dr. Ania Jastreboff, she challenged myths of willpower, likening obesity to a brain-driven disease that silences food noise. Guest stories highlighted persistent shaming regardless of method, with Jastreboff urging focus on health over blame.Yet experts raise cautions. University of Cambridge research in Obesity Reviews warns that without nutrition guidance, users risk deficiencies in protein, vitamins, and minerals, plus muscle loss leading to fatigue or osteoporosis. UCLs Dr. Adrian Brown and colleagues recommend bariatric-style care, prioritizing nutrient-dense foods. George Mason Universitys Martin Binks calls for holistic strategies with dietitians and exercise support, noting uneven access due to cost.Thanks for tuning in, listeners. Come back next week for more. Thanks for listening, please subscribe, and remember this episode was brought to you by Quiet Please podcast networks. For more content like this, please go to Quiet Please dot Ai.Some great Deals https://amzn.to/49SJ3QsFor more check out http://www.quietplease.aiThis content was created in partnership and with the help of Artificial Intelligence AI

What are retailers doing to compete more aggressively with restaurants?This week's episode of A Deeper Dive looks at the retail sector, specifically convenience stores and grocers. I'm joined this week by Heather Lalley, the managing editor for Restaurant Business as well as sister publications CSP Daily News and Supermarket News.We talk about how convenience stores are pushing into more prepared food options, including ways they are taking pages out of restaurants' playbook.We also discuss the growing demand for THC beverages, and why we haven't seen many restaurants add these to their beverage menus.But we talk extensively about the closures of Amazon's Fresh and Go stores, and what kinds of lessons restaurants can take from those closures. We're looking at the retail sector on A Deeper Dive, so check it out.

Pippa Hudson speaks to consumer journalist Wendy Knowler about the proper labelling of foodstuffs to ensure potential allergens are declared. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10 pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 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/@CapeTalk567 See omnystudio.com/listener for privacy information.

Pippa Hudson speaks to consumer journalist Wendy Knowler about the proper labelling of foodstuffs to ensure potential allergens are declared. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10 pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 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/@CapeTalk567 See omnystudio.com/listener for privacy information.

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. ===============

Paul talks to Jack O'Sullivan about the Granary which helped kickstart the foodie culture in Midleton Hosted on Acast. See acast.com/privacy for more information.

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

Today we welcome Aimee to the R2Kast

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.

November is synonymous with Black Friday, great deals but what cost? Over consumption is endangering our already fragile planet. Is it time to change our ways? This week Do You Really Know is highlighting concepts and initiatives about reducing our consumption. According to the World Wildlife Foundation, roughly a third of all produced in the world goes to waste. What's more the United Nations' Food and Agricultural Organisation says that food waste accounts for a third of all human-caused greenhouse gas emissions and 8% of greenhouse gas emissions in total. With that in mind, we might feel guilty when we don't finish our dinner, or leave something in the fridge for too long and have to throw it out. Where do these problems come from? Do new technologies have a part to play in this? What about imperfect food items? In under 3 minutes, we answer your questions! To listen to the latest episodes, click here: ⁠Should I take part in Buy Nothing Day?⁠ ⁠How to buy second hand gifts?⁠ ⁠How can I stay trendy buying only second hand clothes?⁠ A Bababam Originals podcast, written and produced by Joseph Chance. First Broadcast: 26/11/2022 Learn more about your ad choices. Visit megaphone.fm/adchoices

Lidl US parts ways with its fifth CEO in less than a decade. Supermarkets are swamped ahead of a massive storm expected this weekend. And Buc-ee's plans to make its Nebraska debut.⁠Click here to learn more about our CRU event!

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

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. ===============

Christine joins Tom this week to discuss her favorite place: Supermarkets. We discuss the various psychological tricks they use, Christine shares a truly harrowing milk story and we solve a listener's problem with their in-office Sausage Fest.This Holiday season, give the best gift ever invented: TCGTE Patreon Gift MembershipsFor full-length weekly bonus episodes check out the TCGTE Patreon!Like the show? Rate Us on Apple Podcasts Hosted on Acast. See acast.com/privacy for more information.

Chaz and AJ's Bad Idea Island followed up yesterday's creepy doll, with an even creepier doll. Baby Secret and the frightening whispered lines she shared with children. (0:00)Supermarkets in Connecticut are now implementing facial recognition software in their stores. Ruth was out at one such supermarket yesterday to ask customers how they feel about that, but had a hard time keeping some folks on track. (6:00) The flu season is atrociously bad, one of the worst of the last 25 years. Chaz and AJ asked the Tribe to share their home remedies that they swear by, after AJ ranted about his hatred for VapoRub. (21:21) Mike Cerulli was in studio from News 8 to share some of the fascinating findings he uncovered, while looking into the McRib. Why is it only a seasonal release? What are the actual ingredients? (37:29)  In Dumb Ass News, mysterious monkeys are wreaking havoc in St. Louis. Chaz and AJ took some calls from the Tribe about their encounters with monkeys, including one guy who was bitten and needed shots for months. (59:27)

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

Feliks Banel's guest on this BONUS EPISODE of CASCADE OF HISTORY is Mike Shirts, longtime – and recently retired - Chief Operating Officer of Rosauers Supermarkets, the Spokane-based regional grocery store chain. Shirts worked for the company for more than 50 years, starting out bagging groceries as a teenager in 1974. In this conversation, we go deep on the history of the chain, which traces its roots to a single location in Spokane in the 1930s and now operates stores in four states. We cover the post-World War II evolution and ownership changes in the late 20th century, as well as the continued commitment to doing business in ways that might still be called “old school.” Rosauers History: https://www.rosauers.com/why-rosauers/history CASCADE OF HISTORY is broadcast LIVE most Sunday nights at 8pm Pacific Time via flagship station SPACE 101.1 FM in Seattle and gallantly streams everywhere via www.space101fm.org. The radio station broadcasts from studios at historic Magnuson Park – located in the former Master-at-Arms' quarters in the old Sand Point Naval Air Station - on the shores of Lake Washington in Seattle. Subscribe to the CASCADE OF HISTORY podcast via most podcast platforms and never miss regular weekly episodes of Sunday night broadcasts as well as frequent bonus episodes. "LIKE" the Cascade of History Facebook page and get updates and other stories throughout the week, and advance notice of live remote broadcasts taking place in your part of the Old Oregon Country.

Today on the Jimmy Barrett Show:Are supermarkets spying on its customers?

Robin Gill is a serial restaurateur who has built multiple, entirely different restaurant concepts — not chains, not repeats. In this episode, Robin breaks down why great hospitality isn't about big gestures or surface-level creativity — but about systems, discipline, and invisible details that customers feel without ever consciously noticing. Drawing on years of building restaurants from scratch, we explore what actually creates loyalty, repeat business, and long-term success — in hospitality and far beyond. ===============

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When I started the poddy, I scribbled on scruff paper a list dream brands Top of list: Innocent Innocent are THE OG challenger brand. The Innocent Illuminate (or Alumni) all built WHOPPPA brands:Giles, Barney, Emma, Peter Oden, loads more All extol fruitful learnings from Fruit Towers. Many see Innocent as a Brand & Marketing machine (they are). In this episode Adam Balon revealed something much DEEPER Something surprising. Something you've not thought about. ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here

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This hour is about self-checkout technology and its impacts. We'll debate its pros and cons, look at the history of self-service at grocery stores, and talk about the future of technology in stores. Plus, we'll learn about the psychology of "weak ties," and the value of talking to strangers in places like the checkout aisle. GUESTS: Christopher Andrews: Associate Professor and Chair of Sociology at Drew University, and author of The Overworked Consumer: Self-Checkouts, Supermarkets, and the Do-It-Yourself Economy Stew Leonard Jr.: President and CEO of Stew Leonard’s, a regional supermarket chain headquartered in Connecticut Gillian Sandstrom: Senior Lecturer in the Psychology of Kindness at the University of Sussex Join the conversation on Facebook and Twitter. Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Colin McEnroe and Cat Pastor contributed to this show, which originally aired on December 20, 2023.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Marketing hasn't changed.Human behaviour hasn't changed.Most brands still get this wrong.This episode is a curated montage of insights from three of the most influential thinkers in modern marketing and behavioural science — exploring why people buy, how brands become commodities, and what actually drives growth.===============

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David Cleevely didn't approach hospitality like a chef — he approached it like a systems engineer. After decades building companies at the heart of British technology and science, Cleevely went on to co-own one of the UK's most iconic Italian restaurants. In this conversation, he explains why running a restaurant isn't that different from running a technology business — if you understand systems, incentives, and long-term thinking. This isn't a story about Silicon Valley hype. It's about infrastructure, patience, culture, and why the boring bits are what actually make businesses work. ===============

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Supermarkets and grocery stores are a staple of our daily lives. They are a business that most visit weekly and are so used to that they can navigate the aisles blindfolded. This familiarity is due in part to the fact that grocery stores can go decades without modifying their layout. It is the exact type of industry that needs a reboot to bring it into 21st century consumer demands. Imagine an intelligent cart that not only guides you to your favorite aisles and most-purchased items but also surfaces personalized offers so you never miss out on your favorite pleasures. Imagine a shopping experience that anticipates your needs, transforms routine errands into discovery, and makes the store feel like it was designed just for you. On this episode of The Reboot Chronicles Show, we're joined by Gadi Graus, the CEO of A2Z Cust2mate, who has made all of that a reality—and is shaking up grocery retail with cutting-edge technology. With more than 30 years of experience and a knack for scaling innovation across borders, Gadi brings a unique perspective to the table. He'll walk us through how AI is transforming stores and reimagining shopper experiences—while also sharing leadership lessons from his remarkable journey, moving from the risk-averse world of law to embracing risk as opportunity in tech.

If Oasis did Supper Clubs they wouldn't come close to HUNGRY Productions Bonfire Banquet.Okay…okay… I jest... I jest.But, my wonderful friends, this one was a CERTY BANGER!!!Absolute Wave Donny speaker line up:- Imme Ermgassen, Botivo Drinks | B corp- Andrew Salter, DIRTEA- Perry Haydn Taylor

Supermarket tuna raises a disturbing question: What's behind your canned tuna? In this episode, you uncover the hidden human cost of the global tuna industry, including the devastating story of fisherman Deby Putra Bunanda, whose health collapsed after months at sea supplying tuna for major supermarket brands. His experience reveals a deeper and darker truth about forced labor, long deployments without oversight, and the human suffering behind one of the world's most common foods. The surprising emotional insight: Bunanda returned home barely able to walk or speak after seven months at sea. Sustainable fishing sounds simple on a label, but the reality is far more complicated. We look at the environmental toll of industrial tuna fleets, from destructive fishing methods like FADs to the bycatch of sharks, turtles, and juvenile tuna. We examine why certification labels, including MSC, often fail to guarantee true sustainability or ethical labor practices. You will also hear how ISSF pushes the industry forward while still facing major limits in transparency and enforcement. Ethical seafood is possible, but only if consumers know what to look for. This episode breaks down which labels matter, why "pole-and-line" and "troll-caught" tuna are safer choices, and how certain brands perform better on transparency than others. If you've ever wondered whether your tuna is truly sustainable or if the worker who caught it was treated fairly, this episode gives you the clarity you need. Help fund a new seagrass podcast: https://www.speakupforblue.com/seagrass Join the Undertow: https://www.speakupforblue.com/jointheundertow Connect with Speak Up For Blue Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube    

More tariff relief is coming for groceries, EG America is partnering with Swiftly, and United Supermarkets is planning layoffs.

Is it possible to produce enough healthy food to feed the nation whilst also restoring nature? The farmer and best-selling author James Rebanks thinks it is but says there needs to be a radical change to government policy and our entire food system. He explains why he thinks farming subsidies are flawed, the unintended consequences of cheap food, and the delicate balance between food security and environmental stewardship. And from the hills of Cumbria to a remote island in Norway, he also reflects on the lessons he learnt about masculinity whilst writing his latest book, ‘The Place of Tides'. A government spokesperson said: “Farmers are stewards for our nation's land and for our food security. Farming also plays a central role in our mission to kickstart economic growth. “We understand that when farmers run profitable businesses, it's good for the whole economy. “That is why we are backing them through new technology, streamlined regulation and our nature-friendly farming schemes are helping farmers produce food for the nation.” (00:05:34) James explains his rise to farming fame (00:08:49) Why British farming is in crisis (00:16:42) Food production vs nature recovery (00:24:35) Our cheap food system (00:32:27) Supermarkets and food security (00:36:29) Restoring the balance between supermarkets and farmers (00:39:00) How can consumers help British farmers? (00:42:15) What do we do to build a better system? (00:46:00) Farming and politics (00:49:30) What it's like to be a British farmer and James' family history (00:52:43) From the farm to Oxford University (00:57:37) How a visit to a remote island in Norway led to ‘The Place of Tides' (01:05:17) Amol's reflections GET IN TOUCH * WhatsApp: 0330 123 9480 * Email: radical@bbc.co.uk Episodes of Radical with Amol Rajan are released every Thursday and you can also watch them on BBC iPlayer: https://www.bbc.co.uk/iplayer/episodes/m002f1d0/radical-with-amol-rajan Amol Rajan is a presenter of the Today programme on BBC Radio 4. He is also the host of University Challenge on BBC One. Before that, Amol was media editor at the BBC and editor at The Independent. Radical with Amol Rajan is a Today Podcast. It was made by Lewis Vickers with Anna Budd. Digital production was by Gabriel Purcell-Davis. Technical production was by Dave O'Neill. The editor is Sam Bonham. The executive producer is Owenna Griffiths.

Ever stepped into an elevator and wondered, what if the cable snapped? It's a surprisingly common fear — but is it justified? I'll reveal the truth about elevator safety, how often accidents really happen, and exactly what to do if the unthinkable occurred. https://www.businessinsider.com/survive-elevator-crash-fall-2015-9 Why do so many people swear by Apple, Starbucks, or Amazon? What makes certain brands almost irresistible? Behavioral science has the answer. My guest Michael Aaron Flicker — entrepreneur, founder of the Consumer Behavior Lab, and author of Hacking the Human Mind: The Behavioral Science Secrets Behind 17 of the World's Best Brands (https://amzn.to/4oepxEB) and he explains how brilliant companies use psychology and design to tap into your subconscious desires and shape your buying habits. The English language is full of stories hiding in plain sight. Did you know there are about 20 ways to pronounce the word water? Or that the word silhouette comes from the name of a despised French bureaucrat? Journalist Martha Barnette, co-host of the popular radio show A Way with Words (https://waywordradio.org/) and author of Friends with Words: Adventures in Languageland (https://amzn.to/3WBqeM5), joins me to uncover the delightful, bizarre, and surprising history behind the words we use every day. Next time you notice your grocery store has rearranged everything, that's no accident. Supermarkets often shift products on purpose to keep you wandering longer — and spending more. I'll explain the subtle psychological tricks retailers use and how you can outsmart them. https://www.businessthink.unsw.edu.au/articles/supermarket-tricks-cost-of-living PLEASE SUPPORT OUR SPONSORS! INDEED: Get a $75 sponsored job credit to get your jobs more visibility at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://Indeed.com/SOMETHING⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ right now! QUINCE: Give and get timeless holiday staples that last this season with Quince.  Go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://Quince.com/sysk⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for free shipping on your order and 365 day returns! DELL: It's time for Black Friday at Dell Technologies. Save big on PCs like the Dell 16 Plus featuring Intel® Core™ Ultra processors. Shop now at: ⁠⁠ https://Dell.com/deals ⁠⁠ NOTION: ⁠⁠⁠⁠Notion brings all your notes, docs, and projects into one connected space that just works . It's seamless, flexible, powerful, and actually fun to use! Try Notion, now with Notion Agent, at: ⁠⁠https://notion.com/something⁠⁠ PLANET VISIONARIES: In partnership with Rolex's Perpetual Planet Initiative, this… is Planet Visionaries. Listen or watch on Apple, Spotify, YouTube, or wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

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We delve into the UAE National Pavilion at the 2025 Venice Biennale, titled "Pressure Cooker" with curator Azza Aboualam. An assistant professor at the College of Arts and Creative Enterprises at Zayed University Dubai and co-founder of Holesum Studio, Aboualam explains how architecture can be a cornerstone for achieving food security, particularly in challenging climates like UAE's and the broader Gulf region. Inspired by a simple question from her mother about the origin of blueberries in the UAE, Aboualam's work explored the intersection of architectural design and food production, focusing on innovative greenhouse typologies. The "Pressure Cooker" exhibition showcases how traditional and high-tech architectural elements can be reconfigured to prolong growing seasons and expand food production within the UAE. We unpack the complexities of food security as a national priority, the economic and environmental costs of imported food, and the surprising prevalence of individual-led greenhouse projects in the UAE. We also touch upon the fascinating historical context of food in the UAE, the impact of population growth on food systems, and a unique architectural cookbook attached to the project, which frames the conversation around food and built environments. 0:00:00 The UAE's Vision For Food Security0:02:40 "Pressure Cooker": Architecture and Food Flow0:03:33 The Blueberry Revelation: Origin of the Idea0:04:38 Why Food Security Is an Architectural Problem in the UAE0:05:48 The Urgency of Food Security In The UAE0:07:08 Global Warming and Food Production Challenges0:08:08 Inside The "Pressure Cooker" UAE Pavilion at the Venice Biennale 20250:10:41 A Call to Action and Moment of Reflection0:11:55 The True Cost of Food0:12:21 Greenhouses: a Common Practice in the UAE0:14:16 The "Kit-of-Parts" Innovation0:14:42 The Adaptable Greenhouse System0:16:07 Food Production in Apartment Living0:16:44 Sparking Broader Conversations0:17:30 Individual vs. Urban Scale Food Production0:19:08 Who Is Doing Food Security Well?0:20:32 Food Infrastructure in the UAE0:21:56 Regional Knowledge Sharing0:23:02 Local Food Production and Sufficiency0:23:53 Oil Revenue's Impact on Food Security0:25:01 Pressure Cooker Recipes: An Architectural Cookbook0:26:44 Engaging With Local Farmers0:28:18 Pathway to Food Independence0:29:03 Defining Food Independence0:30:54 Supermarkets: a Changing Landscape0:32:08 Historical Food Production in the UAE0:33:11 Migration and Food Systems0:35:00 Resources for Learning About Food Security0:36:51 The Problem of Food Waste0:39:17 Packaging Waste in the F&B IndustryUpcoming event

Ep 232 | This week on Discover Ag, Natalie and Tara dig into viral apple-splitting techniques, controversial rodeo documentaries, farm wellness tourism, and laser fruit labeling technology --- with their usual dose of snark and sincerity. From Apple Girl Kait's viral fruit-splitting powers (spoiler: the hosts can't replicate it) to the realities of 20-year apple farming lifecycles and GMO solutions for browning, the agriculture education is real. Then they dive into Boot Barn's "Hell on Wheels" docuseries featuring bad boy bareback rider Rocker Steiner, European-style agritourism booming in America, and whether luxury farm stays help or hinder consumer understanding of production agriculture. The episode wraps with Australia's innovative laser fruit labeling technology that could eliminate 110 tons of plastic sticker waste annually, plus a heated debrief on Glyphosate Girl's attack on Luke Bryan's Bayer partnership. From terminology debates (herbicide vs. pesticide) to food stylists fuming over etched fruit, it's another week of agriculture meeting pop culture with plenty of contradictions along the way.. What We Discovered This Week