Podcasts about supermarkets

  “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/

Two new Woolworths stores have opened in the South Island, but you can't get the weekly shop done there. The educational facilities in Dunedin and Invercargill are giving young people with disabilities training for jobs in a supermarket environment, creating 'launchpads' for future employment. Front-Line Training chief operations officer Nadia Steedman says this will allow people to work in a space that suits their individual needs. "With that, we have a direct connection with the local Woolworths stores, where work experience will eventually be available - as well as putting them in the limelight, with the potential for them to become employed." LISTEN ABOVESee omnystudio.com/listener for privacy information.

Two new Woolworths stores have opened in the South Island, but you can't get the weekly shop done there. The educational facilities in Dunedin and Invercargill are giving young people with disabilities training for jobs in a supermarket environment, creating 'launchpads' for future employment. Front-Line Training chief operations officer Nadia Steedman says this will allow people to work in a space that suits their individual needs. "With that, we have a direct connection with the local Woolworths stores, where work experience will eventually be available - as well as putting them in the limelight, with the potential for them to become employed." LISTEN ABOVESee omnystudio.com/listener for privacy information.

  “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/

See omnystudio.com/listener for privacy information.

The Commerce Commission has found supermarket competition hasn't improved despite years of reforms. Alice Hume, Head of Groceries at the Commerce Commission spoke to Ingrid Hipkiss.

This week is all about honoring an Australian, as we prepare for the 14th Edition of the Big Freeze and the first one without the great Neale Daniher. Lets all try and make an effort to get to our local Supermarkets and buy a Beanie as all the money is going to a great cause!!Tricky also highlights the game of the round in what it means for the Clubs seasons and if they are really down to compete with the top teams. All that and more as we preview Round 13. Like always thank you for listening to the show, if you did enjoy this episode, make sure to leave a like and comment, Turn on the Notification Bell so you don't miss an upload, hit the Follow Button & leave a 5-Star Rating on the Show!!Follow us on Instagram & Tik Tok for all our clips from the show and other news - @Uptheguts_Want to get in Contact? Send us an Email at - Uptheguts22@gmail.com Or send us a DM on Instagram and we will get back to you!

  “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/

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

The ASX 200 took a dive today, down another 125pts at 8593 (1.4%), as the peace deal in the Gulf is starting to slide away. Banks and gold bore the brunt of the selling, with CBA off 2.1% and WBC down 1.3%, with the Big Bank Basket at $269.32 (-1.9%). Insurers also fell hard, QBE down 2.8% and IAG off 1.6%, with financials generally easier, while ASX continues lower.REITs also fell as bond yields rose, GMG off 1.2% and SCG down 0.8%. Old-school platforms remained under pressure, SEK down 3.9% and REA off 1.1%. Tech fell hard too, XRO off 2.6% and WTC falling 1.6%. The All-Tech Index dropped 1.1%. Healthcare was also under pressure, CSL fell 1.7% and RMD down 1.4%. Supermarkets held up. Industrials slid, BXB down 2.5% and QAN falling 1.5% as oil prices rose.Resources were sold down as bullion fell heavily and gold stocks turned nasty, NEM down 7.5% and EVN off 7.7%. Lithium stocks held up, PLS up 0.3%, while rare earths fell, LYC off 2.5%. Uranium stocks drifted lower, PDN down 1.7%. The big iron ore miners were also under pressure, BHP down 1.2% and RIO falling 2.5%.In corporate news, SDR rallied 8.6% after a new partnership deal. CSL dropped again despite the new CEO topping up his holding. VUL rose 2.3% as its financing package closed. And EOS had a good day, up 4.2% on some new director signings.On the economic front, April household spending collapsed much more sharply than expected, down 1.1% over the month.Asian markets eased. Japan off 0.5%, HK down 1.4% and China off 0.1%.US futures down slightly, Dow down 12 and Nasdaq off 141. European markets set to open around 0.7% lower. Oil up 3% on renewed hostilities.—Marcus Today – Daily Market InsightsMarcus Today provides clear, practical commentary for self-directed investors – covering markets, portfolios, education, and decision-making without the noise.If you'd like to go further:Start a free 14-day trial of Marcus Today http://bit.ly/mt-trial-podcastJoin Marcus Today Use code MTPODCAST for 10% off http://bit.ly/mt-join-podcast-offerMT20 – Managed ETF Portfolio A professionally managed portfolio run by Marcus Padley and the team, using ASX-listed ETFs with active market timing. http://bit.ly/mt20-podcastPrinciples – How We Think About Investing A short video series on timing, behaviour, and decision-making. No stock tips. http://bit.ly/mt-principles-podcast—Disclaimer This podcast is general information only and does not consider your personal circumstances. It is not personal financial advice.

Send us Fan MailSome parenting seasons are loud, messy, and relentless and you don't even realise you're surviving until you finally stop to breathe. We pick up Graham's story as a full-time carer for his non-verbal, neurodivergent son Bradley, stepping into the years filled with routines, appointments, behaviour storms, paperwork, and the constant job of advocating through education and health systems.Graham explains why their days had to run like a military operation, and how predictability became the foundation for safety. We also go to the place many families dread: public spaces. Supermarkets bring sensory overload, triggers you can't always predict, and the sting of being judged. We talk honestly about staring, unhelpful comments, and what real community inclusion looks like when a child is struggling.We then shift to what happens inside the home when all energy goes into care. Graham shares how being a strong “team” can still strain a marriage, why communication matters, and how therapy and mental health support can help parents who feel depleted or alone. You'll also hear the most practical advice in the whole conversation: find five minutes for yourself, keep it simple, and reframe a “bad day” as a challenging event inside a bigger day. We also mention helplines like Parentline and Beyond Blue for anyone who needs a voice on the other end of the phone.If this connects with you, subscribe, share it with another parent or carer, and leave a review so more Australian families can find support when they need it most.If you need support or help please reach out to parenting help lines. You can find information herehttps://raisingchildren.net.au/grown-ups/services-support/about-services-support/helplines#sa-parent-helplines-nav-titlehttps://www.beyondblue.org.au/get-support/urgent-help danabaltutis.com,  mytherapyhouse.com.au, https://mytherapyhouse.com.au/your-childs-therapy-journey/ https://www.danabaltutis.com/services

  “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/

Should supermarkets face fines for unsold edible food? A new proposal to tackle food waste would see supermarkets prevented from throwing away unsold food and instead ensure they are donated…Naoise Ó'Cearúil, Fianna Fail TD for Kildare North has proposed we adopt the French model, where supermarkets are not permitted to destroy unsold food and instead they must arrange to give it to charities, or else be at risk of fines of up to €4,000.Naoise joins Shane to discuss.

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

UK supermarket bosses are up in arms over the government's plan to cap prices on key groceries. Plus: Paul Holden explains what Starmer's inner circle knew about the now-infamous Labour Together investigation, and we speak to Sebastian Mallaby, author of ‘The Infinity Machine', a biography of Google DeepMind CEO Demis Hassabis. With Michael Walker, Aaron Bastani & James Meadway.

Scrutiny of Andy Burnham, Labour's candidate for Makerfield, continues. As the Labour party wrangles over who should be leader, Andy Burnham is hoping a successful campaign in Makerfield will prove to party and country that he can beat Reform and turn a hitherto spectacularly unpopular government around. But after his U-turn on Brexit, now his commitment to trans ideology is coming under fire… as his previous comments suggesting that trans-identified men should have access to women-only spaces emerged. Meanwhile, Rachel Reeves has reportedly been discussing voluntary price caps with supermarkets – to keep the prices of essential goods down. Immediately, a furious reaction from retail groups ensued. Karl Turner MP calls it ‘nearly the barmiest idea I've ever heard'. Julia Hartley-Brewer broadcasts on Talk from Monday to Thursday, 10AM to 1PM.Available on YouTube and streaming platforms, along with DAB+ radio and your smart speaker. Hosted on Acast. See acast.com/privacy for more information.

  “Subscribe to free weekly news letter HUNGRY FRIDAY FEAST” here”  "Hospitality happens for people, not to them." In this masterclass of an episode, Unreasonable Hospitality author Will Guidara sits down with Dan Pope on the Hungry podcast to unpack the magic behind Eleven Madison Park's meteoric rise to the best restaurant in the world. From leaving a full bottle of cognac with the bill, to systemizing serendipity with Tiffany & Co. engagement flutes, Will explains why true excellence requires a healthy dose of unreasonableness. They dive into the tension between perfection and human connection, the power of a 'Red Team' in creative brainstorming, and how to apply Michelin-star hospitality to any industry—even a UPS store.ON THE MENU:00:00:00 Intro00:01:01 Excellence vs. Hospitality00:03:49 The Fueling Power of Praise & Criticism00:13:20 Redefining Hospitality in Any Industry00:18:18 Creativity: Inviting People Into Your Imagination00:22:11 The UPS Store & Chewy: Systemizing Magic00:35:45 The Cognac Check Drop at Eleven Madison Park00:44:10 Scheduling Creativity & Collaboration00:49:07 Moving to Nashville & Embracing Messiness00:58:27 Reading the Room: One Size Fits One01:06:48 Systemized Magic: The Tiffany Engagement Flutes01:08:32 The Miles Davis Approach to Restaurants01:18:13 The NoMad Chicken & The Red Team01:28:59 Customer Recovery as Your Best Marketing01:32:36 Seth Godin's Girl Scout Cookie Advice01:35:35 Danny Meyer & The Power of Language01:46:34 Do Not Ruin a Story With the Facts01:53:08 The Art of Gathering & Designing Events02:00:11 Savannah Bananas: Changing the Rules02:11:03 The Peak-End Rule & Letting Go of Control02:22:35 Confidence, Ego, & Meeting Your Heroes02:30:49 AI in Hospitality: Copilot, Not Autopilot ============================================== ♨️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/

Australian retailers are on notice after the federal court handed down a landmark judgment against the nation's second-largest supermarket chain. Coles was found to have misled shoppers by promoting discounts that were not real after the Australian consumer watchdog launched legal action in 2024. Business editor Jonathan Barrett tells Nour Haydar why the court found Coles misled consumers, what the ruling means for the retailer's reputation and whether it will mean cheaper prices at the checkout

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

The term ‘dynamic pricing' hit the headlines around the time of the Oasis gigs, but could that model be coming to a supermarket near you? Anton asked Newstalk's Technology Correspondent Jess Kelly.

A rare behind-the-scenes roundtable with four of the UK's most exciting challenger brand founders — Toby Hopkinson of All Things Butter, Jack Scott of DASH Water, Imme Ermgassen of Botivo, and Florence Cherruault of The Pickle House — filmed live at Strakers.Dan digs into the messy, brilliant reality of building modern food and drink brands: when to stay focused, when to diversify, how to win retail listings, why hospitality can build cultural credibility, and what happens when your “side idea” suddenly becomes 70% of the business.From cottage cheese and pickle juice to Victoria Beckham, Ottolenghi, Coco de Mer, Waitrose, United Airlines, New York launches, supermarket mistakes, brand copycats, and the power of packaging — this is a sharp, funny, honest conversation about growth, taste, culture, and the brutal lessons founders only learn by getting things wrong.ON THE MENU:• Cottage cheese becoming 70% of All Things Butter• DASH's failed mixer launch• Pickle House's move from cocktails to wellness• Pickle juice for muscle cramps• Botivo's collaborations with Ottolenghi and Coco de Mer• Fashion, food, drink, and culture-led brand building• Victoria Beckham drinking DASH• Using restaurants to build product credibility• Hospitality vs grocery retail• Launching into Waitrose• Why premium venues create brand halo• Taste as the real reason people repurchase• Product iteration vs marketing spend• “Cost of goods is marketing”• Polarising products and passionate fans• One-star reviews and super-tasters• Hiring senior leaders• Difficult conversations with retailers and manufacturers• When manufacturers copy your product• Why brand is a moat• Packaging, texture, and supermarket shelf appeal• Creating ritual in non-alcoholic drinks• Functional drinks, CBD, THC, caffeine, and nootropics• Saying no to shiny opportunities• International expansion mistakes• Launching in the US• Tariffs, middlemen, and legal risk in America• United Airlines as a major Pickle House opportunity• Scaling back international markets• Why some brands travel better than others ============================================== ♨️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/

Building a great restaurant starts with something unexpected: chaosControlle  chaos. This week on Hungry Phil and Abs of Poor Boys talk high-energy design, bold menu choices, and how creating a memorable, slightly disorienting experience gets people talking—and coming back.They share how they turned unconventional ideas into a powerful brand, including how they used an ingredient chefs have been throwing away to create something customers couldn't get enough of. The conversation dives into how restaurant design, atmosphere, and product thinking act as secret weapons in modern hospitality—and why leaning into what makes you different can drive real success. A must-listen for anyone looking to build a restaurant people can't stop talking about.ON THE MENU:Building Poor Boys from chaos to cult statusTurning waste ingredients into restaurant goldWhy consistency beats chasing food trendsPremium ingredients without shouting about themHow Southern hospitality shapes the customer experienceThe business case for hand-cut chips and fresh foodUsing delivery as a growth and discovery toolPackaging, plates, and the psychology of leftoversMenu design, service systems, and customer trustStaying resilient through pressure, setbacks, and personal challenges ============================================== ♨️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/

Following on from last week, here are more freezer staples, perfect for busy days or when unexpected guests drop by. - 先週に続き、冷凍庫に常備しておくと、忙しい時や急な来客時に便利な食品をご紹介します。

The Primary Production Select Committee is going to have a look into, well, primary production. Namely, the Hawke's Bay scenario of Heinz and McCain's, both of whom have announced closures and job losses. A briefing is different to an inquiry, just in case you are thinking the committee is going to come up with something tangible. This is the sort of sad handwringing we get into around bad news. The simple truth is some industries are undercut by consumer choice. In this case, the consumer likes cheap, and the cheaper the better. And part of the problem in first world countries is we like to pay people decent wages and that tends to add to the price. Supermarkets invent home brands and those brands undercut brands like McCain. Peaches from China outsell peaches from Hawke's Bay. But here is the issue for the committee – I assume they know all this. I know all this because it's not hard to know. So once they find all this out, they will also look at the impact on communities. I think I can help them here as well: it's not good. People losing jobs do one of several things; 1) Stop working, 2) Find a new job, 3) Move out of town. I note the two local mayors in Hawke's Bay have welcomed the briefing. Brilliant, but my question is, how does that help? No one likes any of this. We would all like Heinz and McCain to be thriving, but they are not. I bet Americans would like farmers to buy more cows and raise more beef, but they aren't doing that either. So they buy our beef at ever-increasing prices. Quality is a good game to be in, if you can sell it. It turns out in wine and beef and lamb, and maybe merino, we can. In peaches we can't. So the places that host the factories, that grow the fruit or the trees, and the places that put them into things like cans, flounder or struggle until they fail. Looking into a story told many times over, often in rural or provincial New Zealand, is not going to change a thing. One of the mayors said this should get to the bottom of why this is happening. I think I just told you that and what can be done differently. On that last part I wish them all the luck in the world. See omnystudio.com/listener for privacy information.

Supermarkets and cities are facing a problem with borrowed and abandoned shopping trolleys. A New World in Auckland's Point Chevalier has posted on social media that it's gutted at the sheer number of trollies that are AWOL just eight months after it opened. It effectively had an amnesty on Thursday, park it on the foot path and it was cruising the streets to collect them. Reporter Bella Craig went to talk to locals about trolley-gate. Meanwhile, hundreds of trolleys are being dumped around Hamilton. Vanessa Williams, General Manager of Love the Centre, the Hamilton Central Business Association spoke to Lisa Owen.

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

As grocery prices rise and political pressure mounts, radical solutions are back on the table – including state-owned food stores. In this essay, Jimmy Nicholls, writer of Poke the Bear and host of The Right Dishonourable podcast, examines New York's experiment under mayor Zohran Mamdani, arguing that public supermarkets are a costly illusion. With razor-thin margins and global supply chains driving prices, Nicholls suggests that even the most ambitious politicians cannot outmaneuver basic economics – and that taxpayers may end up footing the bill for a policy destined to disappoint.Despatch brings you the best articles from CapX's unrivalled daily newsletter.Stay informed with CapX's unmissable daily briefings from the heart of Westminster. Go to capx.co to subscribe. Hosted on Acast. See acast.com/privacy for more information.

Your Restaurant should slightly confuse people when they walk in. Yes you heard that right. According to Lukie Farrell (Speedboat), that tension—between chaos and clarity—is exactly what makes a place unforgettable.In this episode, Lukie breaks down how he built one of London's most talked-about Thai restaurants by embracing controlled chaos, bold design, and just the right amount of confusion. From smuggling authentic Thai ingredients to refusing Western shortcuts, he explains why authenticity became his biggest advantage.We dive into the psychology behind restaurant design, the MAYA principle (most advanced yet acceptable), and how Speedboat creates a high-energy, multi-sensory experience people can't stop talking about. Lukie also reveals why the best kitchens reject the “rockstar chef” ego, how team creativity actually works, and what most people get completely wrong about Thai food.Plus: the real story behind “British Thai,” Chinatown London, and how global restaurant hits are built without losing cultural integrity.If you want to design a restaurant people obsess over—this is the playbook. ============================================== ♨️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/

Lord Scandalson continues, as does our new national passtime of anger w**king about boats. Or hotels, shelters, quiet Surrey towns and indeed now Supermarkets. Obviously let's talk about it all. Here are some links i really hope you click: Patreon

Grocery prices are back in the news… again. How are they ripping us off this time?It turns out the whole system looks a lot like three kids in a trench coat, except each kid is a different layer of the supply chain, and they're all insisting their margins are razor-thin while your grocery bill gets higher and higher.So are tax rebates or public grocery stores the solution, or just bandages on a much deeper problem?None of this is new, but you know what is new? Surveillance pricing! This dystopian algorithm could adjust what you pay based on the sensitive personal data on your phone. Polls suggest nobody wants this. So why is regulation still lagging behind?It's crowd-finding time at Canadaland! Share this episode with three people or send them over to canadaland.com/share and we'll help them get started with a starter pack of some of our favourite episodes. Host: James NicholsonCredits: James Nicholson (Producer), Andrea Varsany (Producer), Kallan Lyons (Associate Producer and Fact Checking), Caleb Thompson (Mixing and Mastering), max collins (Director of Audio), Jesse Brown (Editor)Guest: Keldon BesterFurther reading: Canada Needs More Grocery Competition NDP Leader Avi Lewis pushes for publicly funded grocery stores Response from the Retail Council of Canada to the consultation on the Market study of retail groceryNDP motion urging ban on algorithmic pricing defeated in House of Commons One-time GST top-up to land in Canadians' accounts in June, Grocery Benefit in July Highest food price growth in 40 years pushes Canadians further behind Consultation on Algorithmic Pricing and Competition: What We Heard Gravy Plane Song - Alex Huot [X/Twitter] Stefan Watkins Thread [X/Twitter]Naming Names: Attorney General Bonta Secures Public Access to Evidence in Amazon Price Fixing Case Sponsors:oxio: Head over to canadaland.oxio.ca and use code CANADALAND for your first month free! Shopify: Sign up for your one-dollar-per-month trial today at Shopify.caDouglas: Douglas is giving our listeners a FREE Sleep Bundle with each mattress purchase. Get the sheets, pillows, mattress and pillow protectors FREE with your Douglas purchase today. Visit douglas.ca/canadaland to claim this offer.If you value this podcast, Support us! You'll get premium access to all our shows ad free, including early releases and bonus content. You'll also get our exclusive newsletter, discounts on merch at our store, tickets to our live and virtual events, and more than anything, you'll be a part of the solution to Canada's journalism crisis, you'll be keeping our work free and accessible to everybody. Hosted on Acast. See acast.com/privacy for more information.

Over the past two weeks, we've been featuring “super convenient” ingredients you can find at major supermarkets in Australia. This week, we're focusing on foods to keep in your freezer—perfect for busy days or when unexpected guests drop by. - これまで2週にわたり、オーストラリアの大手スーパーで手に入る、「超便利」な食材をご紹介しています。今週は冷凍庫に常備しておくと、忙しい時や急な来客時に便利な食品をご紹介します。

What is gamification? Does it have any relationship to board gaming? We examine the concept this week. 0:00:00 Fact for 420 Where did the reference “420” come from to refer to smoking marijuana? Sponsor Message Did you know that you can talk to our sponsor First Move Financial for free? First Move is a fee-only firm, which means that until you sign on as a client you’re not paying to talk to them. If you’re curious what it would cost to get help from First Move you can visit firstmovefinancial.com/familygamers and scroll down, there’s a calculator there where you enter your income and net worth and it will tell you your estimated monthly fee. 0:05:10 What We’ve Been Playing Dragonarium *Iliad (our review)A Place for All My Books *Tidal Blades 2: Rise of the UnfoldersS’mores Galore: Roast and Write (review soon)SpringWombat Poo * * = First time on the podcast 0:30:00 The Family Gamers Community Welcome to our newest members in the Facebook community! #Backtalk You shared your strategies for teaching board game manners on the #backtalk channel of the Discord. 0:35:45 Gamification: The Good and The Not-So-Good According to Merriam-Webster: “the process of adding games or gamelike elements to something (such as a task) so as to encourage participation.” So, this is things that are not games with game-like elements added to them for motivation: like learning math, or working on fitness goals, or meeting work quotas. Types of gamification (from GoCadmium “Gamification in Learning 2026”): Achievement-based (leaderboards, badges, status levels) Social gamification (team-building exercises, collaboration to achieve a goal, peer recognition) Progress-based (things to “unlock” – skill trees, extra content, etc.) Rewards-based (incentives, either virtual or real-world: discounts, prizes, etc.) Gamification examples we thought about: Hotel/airline gold/platinum status Merit badges (but not military honors) Book-It is obviously rewards-based gamification! Store loyalty programs. Everything from simple “collect 10 stamps, get a free coffee” to the more sophisticated programs with big national chains that give incentives or unlock special offers by getting to a different “level”. These can push you to buy just a little bit more or more often than you would otherwise. (Supermarkets, Kohl’s Cash, CVS Extrabucks, etc.) Fitness apps often use multiple kinds of achievement-based gamification, to hook different kinds of people. Leaderboards, badges, and “personal best” tracking. They may include rewards or social collaboration as well. (We discuss Apple Fitness, Peloton. Company fitness challenges often are rewards-based.) Duolingo also uses achievements (streak-tracking!), while having obvious progress-based elements as well. Lose It! rewards you for “streaks” as well – including simply tracking your calories every day, even if you don’t meet your other goals! We think good gamification gives you a framework to work on your goals as well as the incentives to improve. What does this mean for our families & our kids? We think of two meta-examples. The 5×5 challenge (picking 5 games to play at least 5 times). Also the balancing B-mods and “leveling up” from Board Games For All Ages. Can we bring elements we like in board gaming to other behaviors we want to encourage? Gamification can be GOOD when it helps shore up existing motivation. But it’s not good when it is (a) the only motivation or (b) encouraging unintended behavior. Be wary of using gamification to substitute for real motivation! We describe using “chore cards” as a type of gamification. Kids removed the cards when done, kind of like an achievement system in reverse (having an empty line was the goal) – and it “unlocked” their screen time for the day. I feel like learning to read should naturally feel progress-based. As you improve, you get more opportunities to read what you want! Some schools make it too achievement-ish if they focus on “reading levels” rather than the fun of reading. Don’t be tempted to gamify everything and turn it into too much pressure on your kids! We’ve seen this in sports, academic achievement (GPA/grades), and other competitions. It’s okay not to be the best at everything! We share our experience with Marvel Puzzle Quest, which was a little too good at motivating us to play. 1:06:00 New Backtalk Question Have you ever gamified anything at home that would otherwise just normally be a part of life? Maybe it’s to help you be motivated, or maybe it’s for your kids? Chores, fitness, something else entirely? Tell us on the #backtalk channel on our Discord, or in our Facebook community. Find Us Online: Facebook: @familygamersaa and thefamilygamers.com/communityTwitter (X): @familygamersaaInstagram: @familygamersaaTikTok: @familygamersaaBluesky: @familygamersaaThreads: @familygamersaaYoutube: TheFamilyGamers or join the Family Tabletop Community on Discord! thefamilygamers.com/discord Or, for the most direct method, email us! andrew@thefamilygamers.com and anitra@thefamilygamers.com. PLEASE don’t forget to subscribe to the show, tell your friends about the show, and leave us a review at Apple Podcast or whatever your podcast subscription source is. We’re also on Amazon Music, TuneIn, and Spotify. You can also now find us on YouTube Music! So pull it up and give us a listen while you’re toiling away at work :) Music for The Family Gamers Podcast is provided with permission from You Bred Raptors? The Family Gamers is sponsored by First Move Financial. Go to FirstMoveFinancial.com/familygamers to learn how the team at First Move Financial can help you pile up the victory points. The post Episode 420 – Gamification appeared first on The Family Gamers.

If you are one of those exercised about supermarkets and whether they are scandal merchants, then you must follow the current court case in Australia. It's the second of its type. The Australian Competition and Consumer Commission (ACCC) is dealing with Woolworths, having previously dealt with Coles. The Coles' case decision is reserved as they wait for this week's Woolworths case. The charge, basically, is they up the price of something before they cut the price and claim it's on sale. The lawyers called it a "subtle magic". They are using a basket of goods that involves Tim Tams. The reason I mention this, and you should follow it, is for the simple fact that Australia is not short of supermarkets or supermarket competition. There are the 'Big 3", which is our two plus Aldi, and in total they have ten. The point being, if you asked your average Australian "do they get a good deal and is there enough competition", they would say no. The same way they say 'no' here. Are you ripped off? 'Yes' would be the answer from both sides of the Tasman. And in that is the conundrum. What you feel might well be different to what is real. Especially around money and price are powerful things and often what you want to see is what you will see. Part of it I'm sure is the dynamic nature of supermarkets and the literally thousands of products, and therefore tens of thousands of prices, they deal with every day. Different brands, different sizes, different specials, different deals, one off's vs regular prices, specials vs promotional prices, where in the isle it's placed, what sort of supplier deal is struck, what the cost of transport was, how many you bought etc, etc. It presumably goes on forever. Which is not to say anything other than when it has that many moving parts, telling me it's cheaper to buy baked beans in Sydney or Geneva doesn't explain how this all works. Let's see how the courts work through it and what, if anything, comes from it. But in Australia there's lots of choice and lots of competition. Allegedly there's everything the supermarket critic here could want. And yet they're still in court. See omnystudio.com/listener for privacy information.

Once you hear this, you'll never walk down a supermarket aisle the same way again.  A sensory scientist walks into a supermarket… and suddenly nothing you buy is accidental.  In this episode, Charles Spence breaks down how evolution, psychology, and a bit of brand mischief shape everything from what we crave to what we click “add to basket” on. From the savannah to the supermarket, your brain is still wired to hunt for energy-dense food — and brands are quietly exploiting that wiring with color, sound, texture, and even the weight of your cutlery.Expect mind-bending insights: why red means sweet (and blue used to mean danger), how a pink box can kill a product, why your brain processes food in a split second, and how something as simple as music can literally change how things taste. There's even a deep dive into “sonic seasoning,” where soundtracks can make food sweeter, saltier, or more intense.We get into the hidden levers of great branding — from Apérol's unmistakable orange glow to Coca-Cola's packaging illusions — and why the best brands aren't just tasted, they're felt. Plus: the science behind nostalgia, why Christmas songs hit like emotional freight trains, and how restaurants can learn from cinema to create unforgettable experiences.This is a masterclass in how humans actually perceive the world — and how the smartest brands design for it. ============================================== ♨️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/

New Zealand First is heading into the election with a plan to break up the supermarket duopoly. If re-elected, the party's promising to split Foodstuffs into two nationwide co-operatives - one for New World and Four Square, and the other for Pak'nSave. Consumer NZ says the current Government's efforts to encourage a third player into the market have largely been unsuccessful. Head of Advocacy and Research, Gemma Rasmussen, has raised questions over this plan - and indicated it might not be the best solution to rising food prices. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Alexei and Talal Karkouti also yam on about cars, Peter Crouch and Radio 4.Here come some links:Pre-order Alexei's book here.Get tickets to see Alexei interview Slavoj Žižek on 6th May here.Tickets to see The Alexei Sayle Podcast LIVE in Shoreham on 30th July here and at The Wellingborough Diggers Festival on 2nd May here!And, finally, get tickets to see Alexei in conversation at the Rik Mayall Festival in Droitwich Spa, 5th June here!Phew!Be a comrade and support the show! Become a Patron and get access to the video version of the podcast, live episodes and more - patreon.com/AlexeiSaylePodcastSend your fan art, thoughts and questions to alexeisaylepodcast@gmail.comPlease consider leaving us a review on Apple Podcasts or wherever you get your podcasts.Subscribe to Alexei's YouTube channel here and join him for his Bike Rides.The Alexei Sayle Podcast is produced and edited by Talal KarkoutiMusic by Tarboosh RecordsPhotograph from the Andy Hollingworth Archive  

Melbourne-based cooking instructor Mayu Tomaru shares part 2 of her top 10 “super convenient” foods you can find at Australian supermarkets. - メルボルン在住の料理講師・都丸真由さんが常備している、オーストラリアのスーパーで買える「超便利」食材10選。好評だった第1弾に続く、第2弾をお届けします。

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

Welcome to the chaotic, beautiful, and brutally honest world of Ravneet Gill. In this episode, the acclaimed chef and Junior Bake Off judge peels back the curtain on the grueling realities of hospitality. Ravneet opens up about the messy middle of launching her hit London restaurant, Gina, navigating the dual guilt of motherhood and entrepreneurship, and learning to let go of perfectionism. She also shares hilarious anecdotes about accidentally convincing the internet David Blaine was moving into her restaurant and reflects on how getting fired from her dream job paved the way for her ultimate 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/

Melbourne-based cooking instructor Mayu Tomaru shares her top 10 “super convenient” foods you can find at Australian supermarkets. - メルボルン在住の料理講師・都丸真由さんが常備している、オーストラリアのスーパーで手に入る「超便利」な食材10選を紹介します。

I can help Steve Abel. Steve is the Green's agriculture bloke and he wants an urgent inquiry into the Wattie's and Heinz mess in Hawkes Bay. He is wasting his time. Not because he shouldn't be concerned, because he should. We should all be concerned. But the answers he seeks are already readily available. He asks about four main things: the regulatory environment, energy costs, foreign owner indifference, and anti-competitive behaviour from the supermarkets. The website Newsroom wrote a solid piece about all this several weeks ago in which it was broadly concluded the troubles in Hawke's Bay have been coming for a decade, so some late, breaking alarmism via yet another committee addresses nothing. Costs in this country are too high. I refer you to Paul Conway's speech last week to a bunch of financial operators. We are unproductive and have been for years. Supermarkets have indeed played a part. The home brand scenario damaged the more premium brands and Wattie's etc have suffered because of it. Now, is that anti-competitive? Or offering more competition? Does the punter want choice and price range? I would have thought yes. On the energy costs, Wattie's and Heinz have both spoken to this. Our energy costs are ruinous. Gas, or lack of it, has killed a lot of manufacturing. The Greens might like to ask themselves why they got obsessed with solar panels and banned gas before there were enough solar panels to cover the energy gaps. The old regulatory environment is an interesting one. Labour and Nicola Willis have jawboned rules and regulations and watchdogs and Commerce Commission investigations, but to what avail? Nothing has changed, which either means there is nothing to change, or they are useless. Foreign owner indifference, I would suggest, that sounds a bit xenophobic. Yes, I know what he means – could a massive player in Detroit cut ties without losing sleep in little old New Zealand? Sure. But no one who invests and runs businesses does so with indifference. Between the dumping, the cheap stuff consumers prefer, the size of our market, and the ruinous cost of energy, it's all there as a combustible recipe to blow up a lot of business models. Peas in a bag and peaches in a tin are the victims. The inquiry is not needed. See omnystudio.com/listener for privacy information.

Life and political podcast.  Brought to you from The Divided States of America. Videos of the Week:  12 Videos this Week. Show Opening: Dan's on a different phone, audio quality is much better... A little about us... A Dan ramble on computers... Discussion of last weeks videos: OMG: Trump makes INSANE announcement (Brian Tyler Cohen) 1 MAGA v MAGA   (PoliticsGirl) 2 WTF TSA?! 3 WHAT are WE DOING in Iran? 4 Republicans Can't Lose Some Interesting Stuff: Israel, Iran, NATO and Trump... Commentary from Yale... Russian oil to Cuba... Trump's approval ratings... EEOC sues Roundy's Supermarkets for pregnancy discrimination.  

Supermarket Persuasion Hacks: Triggers You Can Use In Every Day Influence If you're still selling with logic, features, and boring demos, you are leaving money on the table every week. The highest-earning influencers know one universal truth: most buying decisions happen in the subconscious mind long before anyone says a verbal "yes." Discover how supermarkets use human psychology, subconscious triggers, and persuasion to get you to buy more.  Have you ever gone to the grocery store to buy one item, and left with 10? What happened? Supermarkets don't just sell groceries – they engineer the entire environment with layout, lighting, scents, sounds, and placement to bypass your rational brain and trigger impulse buys you never planned. They turn a quick "grab milk" trip into a cart full of extras by hitting subconscious triggers that make buying feel irresistible. Stop Guessing And Start Engineering Better Persuasion Results. Discover all the supermarket hacks you can apply today during your persuasive presentations. Persuade With Power Kurt Mortensen 111 Sales Hacks Special Advanced Influence Trainings Maximize Your Influence Podcasts

As grocery costs rise, switching to supermarket own-brand products offers an easy way to save without compromising on quality. With similar ingredients and taste, these simple swaps can make a noticeable difference to your weekly budget.Joining guest host Fionnuala Jones to discuss making the switch is Catriona Redmond, Consumer Columnist with the Irish Examiner.

Aengus Cox, Consumer Affairs and Agriculture Correspondent, reports on the milk price war between supermarkets and what it means for farmers.

Jim McTague reports that a hotter-than-expected PPI report signals rising costs, leading "gun-shy" consumers to stretch paychecks and avoid impulse buys at supermarkets during a broad economic slowdown. 5.1912 COSL BRESKERS