Podcasts about supermarkets

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.

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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

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 ============= 

New Zealand produces enough food to feed 40 million people. Some of it we consume and some some we export. But a staggering 30% of the food we make or grow goes to waste. Fruit and vegetables need to look a certain way to make it onto supermarket shelves – or they get tossed. Angus Simms and his partner Katie Jackson wanted to tackle that problem - so they started Wonky Box three years ago. This is the subscription food box full of wonky fruit and veg that's delivered to your door. Their business has grown way bigger and faster than they ever thought, but it hasn't been smooth sailing along the way. Angus joined Kerre Woodham in the latest episode of Bosses Unfiltered to share his story. LISTEN ABOVESee omnystudio.com/listener for privacy information.

New Zealand produces enough food to feed 40 million people. Some of it we consume and some some we export. But a staggering 30% of the food we make or grow goes to waste. Fruit and vegetables need to look a certain way to make it onto supermarket shelves – or they get tossed. Angus Simms and his partner Katie Jackson wanted to tackle that problem - so they started Wonky Box three years ago. This is the subscription food box full of wonky fruit and veg that's delivered to your door. Their business has grown way bigger and faster than they ever thought, but it hasn't been smooth sailing along the way. Angus joined Kerre Woodham in the latest episode of Bosses Unfiltered to share his story. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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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!

Tips on how to shop at the supermarket for the best values and prices. What about cuts of meat, fresh seafood and produce? Kristie Milam, marketing director for Milam's Supermarkets, has some very useful advice. Jacqueline Coleman has some wine tips. .

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

In this week's podcast, some of Britain's biggest supermarkets are refusing to engage with a review of UK farm assurance schemes.A progress report on improving schemes like Red Tractor has struggled to gather input from Britain's big retail chains.Just three supermarkets have responded on an individual basis with the British Retail Consortium (BRC) refusing to participate.Could a breakthrough by UK scientists mean the end of classical swine fever?And we find out why the world needs more red meat.This episode of the Farmers Weekly Podcast is co-hosted by Johann Tasker, Louise Impey and Hugh Broom.Contact or follow Johann (X): @johanntaskerContact or follow Louise (X): @louisearableContact or follow (X): @sondesplacefarmFor Farmers Weekly, visit fwi.co.uk or follow @farmersweeklyTo contact the Farmers Weekly Podcast, email podcast@fwi.co.uk.In the UK, you can also text the word FARM followed by your message to 88 44 0.

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

We're talking about marketing terms used on food products and deciding if they are officially recognised terms or not.我们今天要讨论的是食品包装上常见的营销术语，并判断这些术语是否是官方认可的。Richard? Yes. A popular term used on many products, organic.Richard？是的。一个在许多产品上都能看到的热门词——“有机”。Right, yes. So, do you think organic is a legitimate term?好，对。那么你认为“有机”是一个合法、正规的术语吗？Yes, I think you have to pass certain standards to label your product organic.是的，我认为要想在产品上标注“有机”，必须通过一定的标准。Yeah, it's one of the most strict labels.没错，这是最严格的标签之一。Right, OK. It means that 95% of the ingredients have to originate from organically produced plants or animals.是的，确切地说，这意味着产品中95%的成分必须来自有机种植或有机饲养的动植物。Which means that no pesticides or herbicides.也就是说，不能使用农药或除草剂。Exactly. And also it means that there are no GMO, no genetically modified organisms in the food as well.没错，而且还意味着食品中不能含有任何转基因成分。OK, that makes sense. Very strict. Free range.好，我明白了，非常严格。那么“放养（Free range）”呢？Free, I know this. People generally think it means, it's chickens, isn't it? They think they can run around free wherever they want to go. But the reality is it's not true.“放养”，我知道这个。人们一般认为这是指鸡，对吧？他们觉得这些鸡可以随意到处跑。但事实上并不是这样。I know in Australia it means they have fresh grass to eat but they're not actually free to run around. It's just the matter they have fresh grass. I don't know what it means in other countries though.我知道在澳大利亚，“放养”意味着这些鸡有新鲜的草可以吃，但它们并不能真正自由活动。只是说它们的饲料中有新鲜草料而已。我不太清楚在其他国家是怎样的。In the UK, it only refers to the amount of space a chicken has, no more than 13 birds per square metre.在英国，这个词只表示鸡的饲养密度——每平方米不超过13只。Wow, they're packed in, that's not free-ranged for me.哇，那也太挤了吧！这在我看来根本算不上“放养”。No, there has to be access to open-air runs, that's all.不，他们只要求鸡能接触到户外区域，仅此而已。So, a legally defined term but it's very misleading.所以，“放养”虽然是法律定义的术语，但非常具有误导性。Natural. That doesn't mean anything, I'm sure.“天然的（Natural）”，我敢肯定这个词毫无意义。Well, actually it does. It is legally defined but it's defined very, very logically. When you read the definition you say, of course.其实它是有法律定义的，只不过定义得非常笼统。你看完之后只会觉得：“哦，原来如此。”Apparently a lot of people are turning away from products labelled natural when they know it is because they just see it as a marketing ploy.显然，许多人在了解“天然”这个词的真实含义后，会刻意避开这类产品，因为他们认为这只是营销手段。A gimmick. A gimmick.一种噱头，没错，就是噱头。Right, OK, I can understand that. Superfood.好吧，我能理解。那么“超级食物（Superfood）”呢？Superfood? I don't think it has any meaning whatsoever.“超级食物”？我觉得这个词根本没有任何意义。I know it's blueberries or something.我知道，人们通常会用它来形容蓝莓之类的东西。No. It's simply a marketing term.不，这纯粹是一个营销术语。It's not based on any scientific basis.它没有任何科学依据。It doesn't mean you can't use it, everybody can use it but it doesn't mean anything.当然，任何人都可以用这个词，但它本身并不代表什么实际含义。Yes, yes, nonsense.是的，没错，纯属胡扯。Sugar-free.“无糖（Sugar-free）”。Yes, it doesn't have any sugar.对，就是没有糖。It means a product can contain up to 0.5 grams of sugar per 100 ml or 100 grams.其实它的意思是每100毫升或100克产品中最多可以含有0.5克糖。Oh, that's complicated. So, a bottle of... a two-litre bottle of Fanta Zero... Right. ...can contain 10 grams of sugar.哦，这听起来有点复杂。那么，一瓶两升的“零度芬达”……对，可能含有10克糖。Now wait, so that's two and a half teaspoons. Right, OK. Wow.等等，那大概相当于两茶匙半的糖。是的，没错。哇。So, it's not sugar-free.所以它并不是真的“无糖”。It's not sugar-free. So, it's a legal term but again I would say that's misleading.没错，它并不是真的无糖。虽然这是一个法律定义的术语，但同样具有误导性。Yes. Gluten-free. That's got to be legal, hasn't it? Because people, celiacs have problems with gluten so that must be strict.是的。那么“无麸质（Gluten-free）”肯定是合法且严格定义的吧？因为患有乳糜泻的人不能吃麸质，所以标准应该很严。Very, very strict. However, you can have up to 200 parts of gluten per a million.是的，非常严格。不过，允许每百万份中含有多达200份的麸质。At the end of the day, Jackie, from a consumer's point of view, all of these marketing terms can mean anything but what you really need to do is just check the ingredients.总的来说，Jackie，从消费者的角度来看，这些营销术语可能什么都意味着，也可能什么都不代表。真正重要的是——仔细查看配料表。

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

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

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

Roger McNamara is the Director of B2B Acceptance for Visa Inc. in the U.S. With over 30 years of experience in the payments industry, Roger has held leadership roles including President of Guide2Interchange and Director of Business Development at American Express.Throughout his career, he has driven major card acceptance initiatives across a wide range of industries — including Airlines, Communications, Technology, Cruise Lines, Entertainment, Freight, Government, Healthcare, Insurance, Oil & Gas, Retail, Restaurants, Supermarkets, Travel, and B2B sectors.Roger has overseen more than $300 billion in card processing sales and is recognized as an expert in Bankcard Interchange, Discount Rates, and Merchant Statement Analysis. He provides deep insights into how credit card fees are structured — and how they often differ from what merchants believe they're paying. His expertise spans payment processing systems, industry regulations, and association rules that shape the payments landscape.

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

In this episode, Dr. Sheena Fraser is joined by Monica 'Mo' Wilde, an expert forager, research herbalist, and award-winning author of The Wilderness Cure. Mo discusses her remarkable year-long experiment, detailed in her 'Wildbiome Project', where she lived exclusively on wild, foraged foods to explore its effects on her gut microbiome. The conversation covers the rules of her challenge, the incredible biodiversity of her diet, which included over 300 plant species, and the significant health changes she experienced, such as effortless weight loss and shifts in key gut bacteria. Analyzing her microbiome results throughout the seasons, they explore the profound impact of a biodiverse, ancestral diet on gut health, inflammation, and overall well-being, highlighting a stark contrast to modern eating habits and underscoring the benefits of reconnecting with nature's pantry.This podcast is brought to you in collaboration with the British Society of Lifestyle Medicine.Disclaimer: The content in this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider. Never disregard professional medical advice or delay in seeking it because of something you have heard on this podcast.

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

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

Learn more about Dexter at:https://jacobsimports.comShow Notes[0:28]

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

Prime Minister Anthony Albanese recently confirmed he invited LuLu Hypermarket to set up in Australia while on a visit to the United Arab Emirates. This comes as Australia looks to develop a new free trade agreement with the Middle Eastern nation. Australian correspondent Murray Olds says a new player in the grocery market would help break up the current duopoly. LISTEN ABOVESee omnystudio.com/listener for privacy information.

It's a case of double vision that nobody can really explain. Shoppers in Napier can buy their groceries from one of two Woolworths in the central city - diagonally opposite each other, seperated only by a street. They've both only recently branded from Countdowns, but one question remains - what's the point? Reporter Jimmy Ellingham takes a look.

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

Vidcast:  https://www.instagram.com/p/DO6fzl7DKF3/The allergens include almonds, sesame, and certain food dyes. The affected cookies include Italian Mixed Vanilla Cookies, Italian Sesame Cookies, Vanilla Chocolate Dipped Cookies, Vanilla with Apricot Jam Cookies, Toasted Almond & Cherry Biscotti, and Vanilla Cookies with Raspberry Peach Jam.These recalled cookies were sold at Big Y stores in Connecticut and Springfield, Massachusetts; Stop and Shop stores in Connecticut; and all Nardelli's Connecticut stores with a Nardelli's label.  The other Connecticut stores include: Labonne's Supermarkets in Watertown and Prospect; Adam's Markets in Milford and Watertown; Highland Park Markets in Glastonbury, Manchester, and Farmington; Price Chopper in Newington, Bristol, and Middletown; T+K Supermarket in East Haven; Kensington Market in Kensington; Public Market of Newington; Raggozzino's in Plantsville; Lewis Farms in Southington; Durham Market in Durham; Liuzzi Gourmet Food Market in North Haven; Cappetta in West Haven; Roma Importing Market in Shelton; Walsh Market in Wolcott; Tops Market in Plantsville; The Local Gourmet in Southbury; CT Fresh Fruit and Produce in Wallingford; Wayside Market in Waterbury; Jimmy's Store in Torrington; La Molisana Sausage in Waterbury; New Fairfield Food Center Market in New Fairfield; Pat's IGA in Wolcott; Watertown Meat Center in Watertown; Tommy's Place and Market in Bristol; Cavallo's Deli and Imported Italian Food in Waterbury; and La Strega Italian Deli in Middlebury.Return these cookies to the place of purchase for a full refund. For more information, contact Gina Marie Bakery at 1-203-596-8007.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/gina-marie-bakery-waterbury-issues-recall-cookies-due-undeclared-almonds-sesame-and-food-dyes#ginamarie #cookies #allergens #almonds #sesame #foodcoloring #recall

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 Search with Candour, host Jack Chambers-Ward sits down with freelance SEO consultant Ian Ferguson to discuss the delicate balance between user experience (UX) and search engine optimisation (SEO).They delve into the importance of integrating SEO at the start of web design processes, the impact of AI on SEO, and how to create valuable content that serves both users and search engines.The episode also touches on practical tips for improving UX, managing client expectations, and the future of SEO in an AI-driven landscape.Follow Ian:⭐Website: https://ferguseo.com/⭐Ian on LinkedIn: https://www.linkedin.com/in/ianjferguson/⭐Ian on Bluesky: https://bsky.app/profile/ferguseo.com⭐SEO TLDR Newsletter: https://seotldr.substack.com/Ian's recommendations:

Supermarkets and big box stores are great. But nothing beats the feeling of shopping in a bodega. These small, often family-owned convenience stores are a fixture in New York City's Latinx neighborhoods. In them, you'll find everything from milk and lottery tickets to hot foods like empanadas and chicken with yellow rice.New Jerseyan Ivette Rivera wanted to bring the spirit of bodegas to her adopted home state of Florida. So she founded Loiza Foods, a company whose signature product is a line of seasonings called Bodega Flava.The Tampa resident visited our studio on the University of South Florida campus. In this conversation, Ivette shares how she went from sleeping in her vehicle to creating a food brand that celebrates what she loves about being Puerto Rican. Here is Ivette's story from car to cocina.Related episodes:How to Have a Puerto Rican-Style Holiday Feast in Florida“Latino Orlando” Author Dr. Simone Delerme on the Rise of Florida's Hispanic Restaurants & MarketsFood Memories of Latin America

Supermarkets and big box stores are great. But nothing beats the feeling of shopping in a bodega. These small, often family-owned convenience stores are a fixture in New York City's Latinx neighborhoods. In them, you'll find everything from milk and lottery tickets to hot foods like empanadas and chicken with yellow rice.New Jerseyan Ivette Rivera wanted to bring the spirit of bodegas to her adopted home state of Florida. So she founded Loiza Foods, a company whose signature product is a line of seasonings called Bodega Flava.The Tampa resident visited our studio on the University of South Florida campus. In this conversation, Ivette shares how she went from sleeping in her vehicle to creating a food brand that celebrates what she loves about being Puerto Rican. Here is Ivette's story from car to cocina.Related episodes:How to Have a Puerto Rican-Style Holiday Feast in Florida“Latino Orlando” Author Dr. Simone Delerme on the Rise of Florida's Hispanic Restaurants & MarketsFood Memories of Latin America

Dozens of supermarkets are having their liquor licences suspended for 48 hours after breaking the rules around alcohol sales and promotions online. 38 FreshChoice stores will each be banned from selling alcohol for two days starting this weekend. Police alcohol harm prevention officer, Inspector Ian Paulin spoke to Lisa Owen.

SBS Finance Editor Ricardo Gonçalves speaks with Raymond Chan from Morgans about the day's sharemarket action including the weak US jobs data, a rebalancing of the market's main indexes and the potential implications of a supermarkets underpayments court case.

PBS truly offers a light in a dark world, please consider donating if you can + want!!!! "We can't have it all. The convenience we crave comes at a cost that we don't see at the check out." "We can do better but it means changing our ways.""We want things to change without wanting to have to do anything different," but that's not how it works. "People are good at reshaping the world, the hard part is reshaping ourselves."Learn more about Human Footprint: https://www.pbs.org/show/human-footprintPBS Member Stations rely on viewers like you. To support your local station, go to: http://to.pbs.org/DonateTerraSubscribe to PBS Terra so you never miss an episode! https://bit.ly/3mOfd77Resources for Resisting a Coup: https://makeyourdamnbed.medium.com/practical-guides-to-resisting-a-coup-b44571b9ad66SUPPORT Julie (and the show!): https://supporter.acast.com/make-your-damn-bedDONATE to the Palestinian Children's Relief Fund: www.pcrf.netGET AN OCCASIONAL PERSONAL EMAIL FROM ME: www.makeyourdamnbedpodcast.comTUNE IN ON INSTAGRAM FOR COOL CONTENT: www.instagram.com/mydbpodcastOR BE A REAL GEM + TUNE IN ON PATREON: www.patreon.com/MYDBpodcastOR WATCH ON YOUTUBE: www.youtube.com/juliemerica The opinions expressed by Julie Merica and Make Your Damn Bed Podcast are intended for entertainment purposes only. Make Your Damn Bed podcast is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Support this show http://supporter.acast.com/make-your-damn-bed. Hosted on Acast. See acast.com/privacy for more information.

Liam Dann does an economic deep dive into the property slump and looks at whether New Zealanders are really being ripped off in supermarkets.

Big box wholesale supermarket chain Costco has its eyes on expansion, and a new "express lane" for supermarket developments will help that happen, according to the Minister for Economic growth. Nicola Willis today unveiled policy changes that the government believes will help boost competition in the grocery market that's curently dominated by two chains; Woolworths and Foodstuffs. Minister for Economic Growth, Nicola Willis spoke to Lisa Owen.

Raw sewage, gym socks, farts, pig poo, rotten meat and stale vomit. That is just a few descriptions of the aroma from the notorious durian fruit that is becoming more widely available in New Zealand. At Pak N Save, durians are around $120 each, and Costco is selling them for just under $100 each. Peter Pan, who imports durian from Thailand, spoke to Lisa Owen.

Bob takes on a proposal for New York City to run its own grocery stores, dismantling the historical myths, economic fallacies, and rhetorical tricks behind the idea. From Flint's water crisis to “food deserts,” he explains why government control will create shortages, low-quality food, and wasted resources.The Jacobin Article, "Municipal Grocery Stores Are Sensible and Obvious": Mises.org/HAP512aThe Mises Institute is giving away 100,000 copies of Murray Rothbard's, What Has Government Done to Our Money? Get your free copy at Mises.org/HAPodFree