Afleveringen
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Colm chats to Freddie & Stef, the brilliant couple behind Wylie's Coffee. Chatting:-> Aussie & Japanese influences on Wylie's-> Creating a space for a moment of calm in a chaotic world-> Their checklist when choosing a winning location-> Why it took them too long to build a team-> Their plans for expanding beyond coffeeEnjoy!Join one of our free, live 25 minute masterclasses hereFollow Colm on Instagram here
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Colm chats to Carol Deeney, owner & operator of Deeney's. The home of Scottish scran and the famous Macbeth (haggis toastie).
Deeney's is now a multinational brand via East London, Tokyo and Phuket. Yes, you read that correctly!
Was it always Carol's plan to take haggis global?
A fascinating journey and great lessons for anyone wondering what the ingredients for a powerhouse hospitality brand are.
Chatting:-> Advertising Industry to Scottish Street Food-> The foundations of building a strong brand-> Having a USP and sticking to it-> Lessons in consistency and simplicity-> Taking Haggis global via Japan & Thailand - lessons learned along the wayIf you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to [email protected]
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Zijn er afleveringen die ontbreken?
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-> Choosing a People First approach over tech (and losing money initially)-> How he used his 20+ years experience at Pizza Express to build a simple, but effective customer journey-> Obsessing over the little, trivial, details pays off in the long-run-> Analysing everything, and trusting your gut
If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to [email protected]
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Colm is joined Chris Fox of Prego Italian Restaurant in Buckingham to discuss all of the lessons from his 21 years of running Prego.
The episode is packed with practical advice that you can take and implement in your independent hospitality business tomorrow.
Chatting:
-> How Chris has rejected the delivery apps in favour of his own delivery operation
-> Dealing with the new generation - tweaking your hiring & training to get the best out of them
-> The benefits of thinking about your hospitality business like a sports team
-> Lessons to be learned from the last economic crisis and applied to this one
-> How leading from the front is the best way to build a culture
Enjoy!
If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to [email protected]
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Colm talks to Ben Shaughnessy, owner and operator of The Kitchen At. With a storied 25+ year career in corporate ‘big business’ hospitality. We explore the differences in working for a big corporate versus operating independently. The operational stuff that translates and, importantly, the lessons you can only learn as an independent operator:-> Realising that everything starts and ends with people-> What it takes to grow a ‘destination’ site vs High Street-> How he obsesses over details to win in this tough environment-> Nurturing staff so they turn down job offers elsewhere-> His dilemma with introducing service charge in the businessA really fantastic insight from someone with so much history and knowledge in hospitality, applied on an independent level.Enjoy!
If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to [email protected] -
Ever wondered what it really feels like to run an independent hospitality business?This latest episode with Spencer Bowman of Mettrick's is a pure, unfiltered look at everything that can happen on a hospitality entreprenurial journey-> Burnout > neglecting relationships & friends to breathe life into the business-> Regret > the decision to sell his business because of the burnout-> Reflection > getting out of the business and trying new things, realising that not all problems were because of him-> Rebuilding > a fresh perspective on how to bring the business back from the ashesIt's a fantastic conversation all about hospitality, passion, values and personal development.
Enjoy!If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to [email protected]
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Colm chats to Phil Herodotou, owner of Black's Burgers in Epsom.
Phil has tons of phenomenal insight and lessons from his journey through franchising. He's now on his third go around of building the business back up after significant setbacks. His clarity of thought and wisdom around what works and when things go wrong is second-to-none.
In the episode:-> Phil's journey through Franchising - Why, How & What Happened-> Scaling with a simple, effective business model based around SOPs-> How he makes delivery apps work for them-> Why product quality is the beginning, middle and end of it allEnjoy!
If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to [email protected] -
What is a brand? Why do I need one? Why should I care? How do I build one?
If you've ever asked any of these questions, then this episode is for you!
Colm & Frankie chatting all things brand. Giving you practical tips and advice for how to build yours and looking in depth at some great independent hospitality brands.
Brands referenced:
Eat The Bird
Sandwich Sandwich
Knead Pizza
Dill
Rude Coffee & Wine
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Colm chats to Henry Pearman, owner & operator of The Horseshoes, Belbroughton and The Chequers, Cutnall Green.
One pub leased from Stonegate, the other operated as a Freehouse.
We dive into the good & bad of both and get a great insight into Henry's journey and lessons around his food offer, building out his team and his desire to make constant improvements in his business.
If you want to chat about anything in the episode, or would like some help making changes to your business, drop Colm & Frankie a DM on Instagram or send an email to [email protected]
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The first episode of the new ‘Biggest Challenge’ serieswhere Colm & Frankie discuss, in detail, one of the big challenges they are hearing from independent owners.
But it’s not just talking about the challenge, these episodes are going to be packed full of helpful thoughts and advice for how to overcome them. The kind of things Colm & Frankie are helping independent owners with on a daily basis.
Today they’re tackling inflation. That big old dirty word that continues to consume the industry.
Talking about specific ideas to get costs under control, so that you can make a profit in this new high-cost world:
→ Knowing your numbers and becoming a P&L ninja
→ Tackling labour costs
→ Improving your Gross Profit
So if you’re feeling stuck, or are looking for ways to improve your business, then these episodes are going to go down a treat.
If you want to chat about anything in the episode, or would like some help making changes to your business, drop Colm & Frankie a DM on Instagram or send an email to [email protected]
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Get ready for a special couples-in-business episode as Colm is joined by Frankie (his wife & business partner) for a great conversation with Jo & Pete Morrison (also husband & wife), owners of Jo & Co Restaurant in Hove, East Sussex.
Jo & Pete have a decorated career in corporate hospitality, with over 200 restaurant openings between them, before opening Jo & Co in 2018.
They've just celebrated their 5th birthday and have tons of experience to share.
Check out their awesome Instagram account here
If you need help turning your expensive hobby into a successful business, then get in touch with Colm & Frankie on Instagram or by email at [email protected] for a chat.
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A great conversation with one of the BEST young GMs in the game, Matt Clark.
This episode is full of real, tangible insights. Tings you can start doing to run your business more efficiently and effectively with your team and people at the heart of it.
If anything strikes a chord and you'd like to have a chat, you can reach out to Matt on Instagram
Follow Colm on Instagram for free independent hospitality tips & advice every day.
Make more money, build great teams and get bums on seats!
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Colm chats to Trish Delaney, owner of Dill café in Alton, Hampshire.
Chatting:
🎁 Building a brand with a familiar, but betterconcept
🚪 Kicking the doors down and letting people knowyou exist
❓ Knowing your skill gaps and filling your team accordingly
⌚ Making the time for the important business stuff
🌟 Extending the café offering throughexclusive events
Say 👋 to Trish on Instagram
Follow Colm on Instagram for free indy hospitality tips & advice.
Make more money, build great teams and get bums on seats!
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Colm chats to Robyn Nixon, owner of Robyn’s Nest Cafés and The Business Nest.
Chatting:
💡 From GCSE drop-out to successful entrepreneur
✅ Trusting your gut whenopportunities present themselves
📈 10x’ing revenue in her café
📸 Pivoting and boosting brand image when timesare tough
🤗 Collaborating rather than competing
📣 Why the Hospitality industry needs more networking
JOIN OUR HOSPITALITY NETWORKING EVENT
Mon 24th June | 09.30 – 11.00 | Robyn’s Nest CaféMoss End
Chat with other independent hospitality owners Interactive workshop: Uncover the hidden profit in your menuBook your place here
Useful Links
Say 👋 to Robyn on Instagram
Regency Purchasing Group
Follow Colm on Instagram for free tips & advice forindependent hospitality. Make more money, build great teams and get bums onseats.
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Colm chats to Jack Lander, Co-Founder & MD of Pizzarova, a 4-strong collection of Sourdough Pizza joints across Bristol.
Chatting:
🛵 How they make delivery apps work for Pizzarova
✅ Giving customers 90% of what they want
🤗 Hiring for empathy & letting staff break the rules
🙌 Culture, and knowing when it needs a reset
🤝 Knowing when it's time to trust your team
Follow Colm on Instagram for free tips & advice for independent hospitality. Make more money and build great teams.
Are you an owner/operator of an independent restaurant, café or pub?
Do you want to grow your business over the nest 2 years?
Could you do with some guidance on where to focus your time & energy to make that happen?
Then click here to get your FREE Hospitality Growth Guide.
Answer 12 questions about your business Get a fully personalised guide showing you how to build a stronger, more profitable businessIt takes less than 2 minutes to complete and is completely free!
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Colm chats to Dan Aldridge, owner & operator of Eat The Bird. A collection of Premium Fried Chicken Palaces in the South-West & Wales.
Chatting:🚛 Street Food Spirit🐔 Branding & the expansion of Eat The Bird🕵️♂️ Always keeping an eye out for opportunities⭐ How hiring staff with no experience can become your best assets🍻 Pub residencies vs your own restaurant📣 Networking & seeking out advice in hospitality
Follow Colm on Instagram for free tips & advice on how to make more money and build great teams
Are you an owner/operator of an independent restaurant, café or pub?
Do you want to grow your business over the nest 2 years?
Could you do with some guidance on where to focus your time & energy to make that happen?
Then click here to get your FREE Hospitality Growth Guide.
Answer 12 questions about your business Get a fully personalised guide showing you how to build a stronger, more profitable businessIt takes less than 2 minutes to complete and is completely free!
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Colm chats to Paul Ashby, owner & operator of Bogota Coffee Co and Canal Street Coffee.
Chatting:👮♂️ Policeman ➡️ Coffee shop owner
😢 Lessons from an initial failed business
☕ Winning where Starbucks couldn't
⭐ Spotting talent
📈 Working ON the business, not IN the business
⛔ Getting out of your comfort zoneGive everyone a follow on Social:Paul Ashby
Bogota Coffee Co
Canal Street Coffee
Follow Colm on Instagram for free tips & advice on how to make more money and build great teams
Are you an owner/operator of an independent restaurant, café or pub?
Do you want to grow your business over the nest 2 years?
Could you do with some guidance on where to focus your time & energy to make that happen?
Then click here to get your FREE Hospitality Growth Guide.
Answer 12 questions about your business Get a fully personalised guide showing you how to build a stronger, more profitable businessIt takes less than 2 minutes to complete and is completely free!
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Colm chats to Simon Perry, owner and operator of Knead Pizzeria in Maidenhead.
Chatting:🍕 Neapolitan-'ish' pizzas👨🏫 English Teacher ➡️ Pizzaiolo ➡️ Business Owner🌿 Sustainability in food🔎 Sticking to your guns and standing behind your offer💷 Using crowdfunding to open a new restaurant🤳 Going viral on InstagramSomething in there for absolutely everyone in the independent hospitality industry. Catch Simon & the Knead gang online and on social:
Check out their website
Follow them on Instagram
Follow Colm on Instagram for free tips & advice on how to make more money and build great teams
Are you an owner/operator of an independent restaurant, café or pub?
Do you want to grow your business over the nest 2 years?
Could you do with some guidance on where to focus your time & energy to make that happen?
Then click here to get your FREE Hospitality Growth Guide.
Answer 12 questions about your business Get a fully personalised guide showing you how to build a stronger, more profitable businessIt takes less than 2 minutes to complete and is completely free!
