Episodes
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How do you build a brand that feels less like a product and more like a movement? Minor Figures co-founder Will Rixon sits down with Dan Pope in Nashville to talk cold brew, oat milk wars, barista culture, music, psychedelia, America vs the UK, and why brand should solve real commercial problems — not just look good on a mood board.
ON THE MENU:[00:00:00] Asking The Question Behind The Question
[00:06:10] Minor Figures Started With Cold Brew
[00:14:11] What Baristas Really Care About
[00:22:24] The Barista Lip Balm Breakthrough
[00:27:05] Minor Figures FM Was Genius
[00:31:12] Fighting The Oat Milk Wars
[00:36:38] Brand As Memory And Inception
[00:42:17] Turning Acid Into A Feature
[00:50:04] Why CPG Brands Feel Hollow
[00:56:41] Out Of Home Gets Weird
[01:03:04] Measuring Creative Vibrations
[01:11:11] Brand As A Moat
[01:19:30] Why British Brands Fail In America
[01:26:16] Sales Built Minor Figures
[01:36:42] America’s Business Culture Shock
[01:44:09] UK Advertising Feels Too Cute
[01:49:27] Why Stu Is A Visionary
[01:52:09] Leaving Minor Figures On Good Terms
[01:58:59] Jazz Lessons For Brand Building
[02:04:18] Every Touchpoint Builds The Brand
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♨️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/🍲
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🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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Missing episodes?
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Nick Jones, founder of Soho House and St Clement, sits down with Dan Pope to unpack the ideas behind one of the most influential hospitality careers of the last 30 years. From turning a single members’ club in Soho into a global empire, to rethinking what modern luxury should feel like, Nick explains why great hospitality starts with simplification, generosity, atmosphere, and seeing everything through the customer’s eyes. He also shares the failures, risks, design decisions, and hard-earned lessons behind Soho House, New York, Cafe Bohemia, The Ned, and his newest London hotel, St Clement.
ON THE MENU:
00:00:00 Intro
00:01:14 David Bowie And Spotting The Future
00:03:28 Rethinking Modern Luxury Hotels
00:06:49 Why Hotel Check-In Is Broken
00:09:57 Why Simplicity Drives Great Hospitality
00:13:04 The One-Page Hospitality Rule
00:14:49 Why Soho House Feels Local
00:17:24 How Soho House Keeps Its Soul
00:21:44 Why Nick Jones Hates “Brand”
00:24:23 St Clement’s Undersell, Overdeliver Strategy
00:28:39 Removing Silent Hotel Irritants
00:31:16 Design Mistakes Operators Keep Making
00:33:54 Why Simplicity Becomes Stylish
00:36:31 What Airlines Get Wrong
00:39:24 Removing Friction From Hospitality
00:42:00 What David Bowie Taught Nick Jones
00:47:06 How Shyness Shapes Hospitality
00:52:24 Making Risky Decisions Under Pressure
00:57:27 Why Analog Beats The Algorithm
00:59:44 Nick Jones’ Advice To Entrepreneurs
01:04:42 Why Nick’s First Restaurant Failed
01:08:36 Why St Clement Stayed Quiet
01:09:44 Nick Jones’ Four P’s Of Hospitality
01:13:15 Why All-Day Eating Still Matters
01:17:07 Why Unsung Staff Matter Most
01:20:05 Why Hoteliers Aren’t Restaurateurs
01:22:21 How Soho House Picked Cities
01:25:14 Why Decisions Beat Staying Calm==============================================
♨️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/🍲
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🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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Glen Leeson, co-founder of The Tamil Prince, The Tamil Crown and Tamila, joins Dan Pope to unpack how one of London’s most talked-about Indian restaurant groups was built from pub pop-ups, second-hand fridges and blind belief.
From Patty & Bun’s burger boom to JKS discipline, lockdown hustle, personal guarantees, viral Sunday roasts, Dishoom collabs, delivery strategy and the magic of creating a restaurant that feels alive — this is a proper founder story about graft, taste, timing, luck and learning by doing.
📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill outON THE MENU:
00:00:00 Intro 00:01:08 Patty & Bun’s Wild West 00:05:23 London’s burger boom exploded 00:10:23 Why Tamil became three brands 00:13:12 Failed pub pop-ups and bad fit 00:17:08 Selling the landlord with no money 00:20:11 Opening before the kitchen worked 00:21:49 The review that changed everything 00:27:03 Letting neighbours shape the restaurant 00:30:05 Why blind belief matters 00:33:24 Meeting Prince at Market Halls 00:36:52 The Sheffield fridge road trip 00:40:28 Cooking the first Tamil menu 00:43:23 Pitching from a one-bed flat 00:47:16 Creating the Indian Sunday roast 00:53:13 Prince’s insane work ethic 00:56:12 JKS structure versus Patty & Bun chaos 01:02:27 Learning what not to do 01:08:21 Giving weird ideas time 01:11:13 Why competitors should collaborate 01:18:09 Building fun into the culture 01:21:16 Pressure, growth and imposter syndrome 01:29:03 The site that could’ve killed them 01:32:29 The accidental kitchen window 01:35:00 Making the toilet unforgettable 01:39:12 Delivery without killing the experience==============================================
♨️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/🍲
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🤝 Let's Connect!
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►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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Grenade founder Al Barratt returns in this re-cut episode on how he built one of the UK’s most successful challenger brands — and sold it to Mondelez/Cadbury in a deal that ultimately valued the business at over £600m.
Al breaks down the brutal reality behind big exits: invasive due diligence, trademark protection, global scalability, profit, team quality, and why most “hot” brands are built on smoke and mirrors. He also reveals how Grenade moved from sports nutrition into petrol stations, supermarkets and the chocolate fixture — taking on Mars, Snickers, Dairy Milk and Kinder Bueno by making protein bars feel like a mass-market food product, not a niche gym supplement.
A masterclass in challenger brand strategy, premium pricing, retail distribution, category disruption, and building a business that big companies actually want to buy.
📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill out
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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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.
📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill out
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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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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.
📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill out♨️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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill out
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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.
📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill outON THE MENU:
00:00 Intro00:34 Opening Hoppers and refusing to dilute Sri Lankan food
02:12 Growing from Soho to Marylebone and King’s Cross
05:37 The biggest misconception about scaling restaurants
06:00 Culture, values, purpose and learning to codify instinct
08:15 How Covid changed hospitality teams and restaurant culture
09:01 Reading the room and spotting cultural red flags
11:58 Karan’s first business principle: make it personal
15:35 How taking feedback personally improves hospitality
20:52 Karan’s second principle: find your purpose
22:04 Saying yes to everything and discovering the common thread
23:03 Why Karan’s real purpose is inspiring people
24:43 How writing, Instagram and restaurants all connect to purpose
28:19 Asking why am I excited?
31:15 Beyond Reviews: Karan’s deeper definition of success
31:52 How Karan thinks differently from other restaurateurs
34:03 How to align a team around shared culture
35:18 Service versus hospitality
36:19 Building a culture of kindness
38:59 Karan’s definition of culture
42:04 What Karan has radically changed his mind on
45:35 Self-criticism, reinvention and never stepping in the same river twice
49:39 Growing up in Mumbai and how it shaped Karan
52:28 Why Karan came to the UK
54:45 Cambridge, curiosity and the people who shaped him
57:23 First principles thinking and mental models
58:18 Applying first principles to Hoppers
01:03:15 What problem are we really solving?
01:07:55 The marketing levers that fill restaurants
01:08:19 Why there is no perfect formula for restaurant success
01:08:42 Food as language and the restaurant as conversation
01:10:06 The soul of a restaurant and the importance of culture
01:12:29 The creative insecurities Karan still wrestles with
01:13:15 Competition, purpose and staying true to yourself
01:14:32 Food as a gateway into culture
01:15:19 Why Indian food is far more diverse than people realise
01:17:14 Why South Indian food remains underrated
01:18:28 The legacy of the British Indian curry house
01:21:46 The anthropology and nostalgia of food
01:27:48 Breaking down the dishes at the table
01:31:33 Designing the architecture and atmosphere of each Hoppers
01:35:45 Cooking as an expression of self
01:36:43 The similarities between writing and cooking
01:38:24 Why the JKS group has been so important to London restaurants
01:40:32 Building the infrastructure behind creative hospitality
01:42:27 Karan’s favourite books and inspirations
01:44:28 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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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♨️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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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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.
📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill out
ON THE MENU:
00:00:00 Intro
00:03:03 Why Restaurants Must Always Change
00:05:46 Why Leadership Is A Benign Dictatorship
00:07:24 Maintaining Standards Leads To Bankruptcy
00:13:47 Why Restaurants Get Defensive
00:17:35 Why Enough Is Never Enough
00:20:06 Why Altruism Still Matters
00:22:13 When Jeremy Refuses A Booking
00:26:06 The Silent Couple At Mirabelle
00:32:08 Arlington, Soho And Restaurant Design
00:35:55 Why Great Restaurants Are Egalitarian
00:41:18 Why Money Ruins Taste
00:43:49 What Makes The Best Restaurant?
00:47:43 Why Restaurants Need Creative People
00:49:43 How Le Caprice Changed Service
00:55:19 Why Culture Hates Real Change
00:59:49 Why Strong Opinions Win
01:03:00 How To Prepare For Death
01:05:14 Why Jeremy Has Regrets Every Day
01:06:16 The Power Of Happy Problems
01:08:30 Why Jeremy Finally Wrote A Book
01:15:12 Why Restaurant Work Changes Young People
01:18:31 How Shyness Became Jeremy’s Advantage
01:20:17 Can Dogs Sense Us Coming Home?
01:24:11 Why We’ve Lost Our Instinct
01:27:14 The Brain’s Restaurant Memory Card
01:33:09 Why Moneyball Thinking Kills Instinct
01:35:12 How Jeremy Feels A Restaurant’s Hum
01:38:07 Why First Impressions Mislead Us
01:41:18 Do All Movements Start In Restaurants?
01:44:10 Why Creativity Needs Long Lunches
01:48:48 Jeremy’s Favourite Books And Writers
01:55:31 How Meditation Helped With Lucian Freud
01:58:21 How Literature Taught Jeremy Restaurants
02:00:01 Jeremy King’s Best Life Advice
02:03:29 Ruthie Rogers’ Eye Contact Lesson
02:05:33 Why Questions Beat Statements
02:07:33 How Mick Jagger Helped Le Caprice
02:11:43 Why Jeremy Prefers Narrowcasting
02:13:01 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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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♨️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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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"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 Intro
00:01:01 Excellence vs. Hospitality
00:03:49 The Fueling Power of Praise & Criticism
00:13:20 Redefining Hospitality in Any Industry
00:18:18 Creativity: Inviting People Into Your Imagination
00:22:11 The UPS Store & Chewy: Systemizing Magic
00:35:45 The Cognac Check Drop at Eleven Madison Park
00:44:10 Scheduling Creativity & Collaboration
00:49:07 Moving to Nashville & Embracing Messiness
00:58:27 Reading the Room: One Size Fits One
01:06:48 Systemized Magic: The Tiffany Engagement Flutes
01:08:32 The Miles Davis Approach to Restaurants
01:18:13 The NoMad Chicken & The Red Team
01:28:59 Customer Recovery as Your Best Marketing
01:32:36 Seth Godin's Girl Scout Cookie Advice
01:35:35 Danny Meyer & The Power of Language
01:46:34 Do Not Ruin a Story With the Facts
01:53:08 The Art of Gathering & Designing Events
02:00:11 Savannah Bananas: Changing the Rules
02:11:03 The Peak-End Rule & Letting Go of Control
02:22:35 Confidence, Ego, & Meeting Your Heroes
02:30:49 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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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📙Download HUNGRY Big Banging Reading list here
🧾 HUNGRY survey would be so grateful if you may please fill out
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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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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Building a great restaurant starts with something unexpected: chaos
Controlle 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/🍲
==============================================
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)This episode was edited by: G.Thomas Craig (https://www.linkedin.com/in/gthomascraig/)
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