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  • What strategies are you using to reach your community?  How are you marketing your restaurant to your most important customers - your community?Justin Ulrich's insights on improving business through community engagement, leveraging tools like Google My Business, and creating memorable experiences is one of my more enjoyable episodes. Justin shares his journey from tax accounting to[...]
  • In this episode, I sit down with Adam Lamb to delve into the evolution of leadership within the hospitality industry. With Adam's extensive experience and unique insights, we explore the pressing need for a transformed leadership landscape. From touching on personal growth journeys to weaving in the importance of nurturing the next generation of leaders, our[...]
  • Today, I take a look back at my episode with Lisa Robyn Wood who joined me on the podcast a few weeks ago.In this Manifest episode, we take a look at part of our conversation that deals with helping people lead better in squeezed middle management positions.What challenges are you facing in middle management?  If[...]
  • This episode tackles the critical topic of culture change in the world of hospitality. Whether you run a bustling coffee shop, a renowned restaurant, or a luxurious hotel, discover the powerful impact of leadership and aligned values in driving a successful transformation.We'll also explore the often-overlooked secret weapon that can accelerate this change and propel your[...]
  • In this episode of the Hospitality Leadership Podcast, I had the pleasure of chatting once again with Troy Hooper, who is now the U.S. CEO of Pepper Lunch. Troy shared insights from his extensive 31-year journey in the hospitality industry, starting as a busser to becoming a chef and eventually taking on significant leadership roles. We delved[...]
  • Communication in the world is lacking - generally. So, it is no wonder we struggle to lead our people in the restaurant or hospitality industry.That is why you must consider over-communicating with your people to get the best results as a team.In this episode, I take a look at what over-communication is and how it[...]
  • Communication in the world is lacking - generally. So, it is no wonder we struggle to lead our people in the restaurant or hospitality industry.That is why you must consider over-communicating with your people to get the best results as a team.In this episode, I take a look at what over-communication is and how it[...]
  • In this episode of The Hospitality Leadership Podcast, I discuss the critical importance of effective communication in leadership within the hospitality industry. I share with you the fundamentals of our communication framework used at Cafe Hustle Hospitality to enhance leadership through better communication.  I also share practical advice on conducting meaningful meetings and maintaining a[...]
  • In this podcast episode, I welcome back Liam Jones from Pilla to discuss new ways of managing the working process in the hospitality and retail sectors. We discuss Liams four-step management model that leads employees from a direction state to being independent, targeted, and rewarded, ultimately leading to high-performing teams. Liam also introduced Pilla as it aims[...]
  • Today I focus on the importance of vulnerability in leadership, particularly its role in strengthening relationships and building trust amongst team members. I share how accepting and owning up to mistakes can create psychological safety within a team and inspire innovation and progress. I also give you some practical advice on how to show your vulnerable side,[...]
  • This episode delves into an enlightening conversation with Alex Munford, an experienced assistant restaurant manager and writer of The Hospitality Folks on Linkedin. Our conversation covers various topics centred on hospitality and leadership like the essence of business and team values, effective methods for team and business growth, and navigating through roles and responsibilities in[...]
  • In this episode of the Hospitality Leadership Podcast, Andy talks with Nathalie Stanton, a Chartered Environmental Health Officer, about the role of food hygiene in your hotel or restaurant. Natalie discusses the importance of food safety management systems and how a positive attitude towards these systems plays a crucial role in a company's success. We[...]
  • In this episode, I have an insightful conversation with Lisa Robyn Wood, who is a fellow leadership coach with experience in both the energy and hospitality industries and the founder of Grip Coaching. Lisa shares her passion for coaching and middle management as well as perspectives and experience of effective leadership, the importance of personal[...]
  • Explore the challenges and solutions for attracting, engaging and retaining talent in hotels and restaurants with our MondayManifest with Scot Turner. Don't miss out on some huge guests coming soon on the podcast - Subscribe today. Learn more about your ad choices. Visit megaphone.fm/adchoices
  • Leadership is everything to any business - but hotels and restaurants have to go about it differently to other sectors. But why does the training and development of leaders in hospitality continue down the same route as other businesses? It's different - so make sure you are innovating how you lead to bring you the[...]
  • We talk about it a lot, but what does it take to be an authentic leader? It is one of the best ways to connect and build trust with your people but why do leaders find it so hard to embrace? Join me in this episode where I chat about the first step in embracing[...]
  • For too long, our people in hospitality have been subject to generic training courses and modules that has let most people down. In todays industry, whether a hotel, restaurant or coffee shop, adapting your training approach can really help your people and your business grow stronger. I would love to know how you are adapting[...]
  • So we have learnt how to lead ourselves and our people better, but now we need to pull it all together. If we have covered how to lead people in our people leadership episode, organisational leadership is about how we can lead groups of people. Learn some of the ways in which you can better[...]
  • The most important part of leadership in your hotel, restaurant or coffee business, is your ability to lead people. There is no way in which we could do it all on our own. That being said, there is only one thing worst than this, and that is leading unhappy people - who seem to work[...]
  • When we think about leadership in the hospitality industry, we instantly look at theory and how that impacts on others but we miss out on the most important link in the chain of your restaurant or hotel? You! Self-leadership is fundamental to your ability to lead and influence your people. Today I share 3 strategies[...]
  • In this epsiode, I am joined by Ashley McNamara of Apex Order Solutions where we explore the use of order lockers to increase the convenience for your customers. We look at the impact of the technology on the delivery of hospitality, the wider benefits of order lockers and how we can successfully integrate technology to[...]
  • Leadership isn't difficult in a hotel, restaurant or coffee shop - that doesn't mean it isn't complex. In today's episode, I share how you can view leadership in a new light - a simpler light - that will transform how you see the future leader in you. Once you simplify what leadership really is, it[...]
  • Join me as I share how a specialist hospitality leadership coach can transform how you lead your hospitality business. Whether you are a coffee shop, restaurant or hotel, a hospitality leadership coach can bring massive benefits to how you guide your business towards success. Leadership Support Program: To grab one of our limited places on[...]
  • Join us on this episode, where I share one way we help transform hospitality businesses' performance and how that can work for you. If you want to explore what coaching could do for you and your business, head here: https://thecafehustle.com/leadershipclarity Join me on Linkedin. Learn more about your ad choices. Visit megaphone.fm/adchoices
  • Welcome to this enlightening conversation with Matt Wampler, CEO and Co-Founder of ClearCOGS where we explore Matt's varied experiences in the hospitality sector.  From working in franchised restaurants to now leading a company that leverages AI to optimise food industry processes, Matt discusses his journey, leadership lessons, and the role and potential of AI in[...]
  • There is already too much toxicity in the hospitality industry. Whether you are in hotels, restaurants or coffee shops, there are moments where toxicity runs through the culture, but the last thing we want to introduce is toxicity int he form of honesty. in this episode you can learn; What is brutal honesty and why[...]
  • If you operate a coffee shop, restaurant or hotel, you are now in an era where you have the possibility of collecting so much data. But the real question is - are you using it properly? Derek Smith of Canopy Metrics joins me on this week's episode of the podcast to talk about the possibilities[...]
  • Leadership, particularly in hospitality, can often take a recognisable form. That of authority and unkind. Now I know I am talking in generalities, but this is the picture that is painted around hospitality. But that isn't how it needs to be, and there are other ways of leading your people, as James Gray of Barista[...]
  • Hospitality is an industry where we need to take a real focus on the wellbeing of our people. Someone who has a particular passion for wellbeing in hospitality is Craig Prentice, Founder of mum, the talent partner for the hospitality industry. He is also the Creator of the Walk for Wellbeing, which is focused on[...]
  • Join me for this week's Manifest episode where we revisit my chat with Phil Street. We condense some of the best parts of our chat into a ten-minute episode for those on a time crunch! Join My Leadership Clarity Coaching Program Here: thecafehustle.com/clarity Leadership Support Program: To grab one of our limited places on our[...]
  • Similar to our Monday Manifest episodes, which bring you the highlights from episodes, 'Time' brings you approximately a 10-15 minute continuous snippet or moment from them. It is where we cover a particular topic, piece of advice or a notable point that can help you have a better day in your hospitality business. In the[...]
  • Marketing for your restaurant or hospitality business can be challenging for some, but comes easy for others. Why is that? in this episode, with restaurant coach, Chip Klose, we explore some of th fundamental elements of marketing and how you can apply them to your business. Also, don't forget to check out Chip's new book,[...]
  • Have you ever struggled with retention in your restaurant or hospitality business? Chances are there is a reason that you can deal with - mainly that your business isn't meeting the needs of your staff. Join me in this episode, where we explore ways that you can improve your staff turnover rates. Don't forget to[...]
  • In this week's MondayManifest, I take a look back on my chat with Troy Hooper. In this Manifest, we discuss; How investing in people can lead to better customer service, higher employee morale, and increased profits; How a strong culture can help to attract and retain employees, and create a positive environment for guests, and;[...]
  • In today's episode, I'm thrilled to have Phil Street, the host of Hospitality Meets... Podcast and a leading recruiter in the UK's hospitality sector, join us for an amazing conversation about the challenges of recruiting and retaining in the hospitality industry. In this episode we discuss; The current challenges in attracting and retaining top talent[...]
  • In today's fast-paced world, the ability to adapt is more crucial than ever - even more so in the hospitality industry. This episode explores the concept of Adaptive Leadership and my philosophy that this is the only true style of leadership that serves you in all phases or periods. Whether you're a young leader in[...]
  • Welcome to our Monday Manifest, the first of a special cut of one of our most engaging episodes, where today we delve into the concept of 'Digital Hospitality' with one of my mentors (even if he doesnt know it) Shawn Walchef of Cali BBQ. Discover how the brick and mortar realm of the hospitality industry[...]
  • Do you want to know what it takes to really lead effectively in a restaurant or hotel? Join me and Christopher McFadden, Founder of the McFadden Group and Co-creator of Restaurant Leadership 101. Sign up to our FREE 7-day email leadership course here Leadership Support Program: To grab one of our limited places on our[...]
  • Many hospitality businesses, whether a restaurant, hotel, coffee shop or other hospitality business, love empowering their people. Yet many don't truly get to this point. We call it massive ownership - a point where the people in the organisation feel like they truly are part of what you, and they, are working towards. But to[...]
  • Leadership isn't all about skills and theory. There are so many different elements that come together to make someone a great leader. Today, I share some tips on how you can build a massive foundation for your leadership and begin influencing your restaurant, hotel or coffee shop in a whole new way. Join our Trust[...]
  • At some stage of our hospitality career, a big transition takes place. None much bigger, though, than the transition from a food truck operation into a restaurant operation. It's the dream for most food truck operators, but it is the reality for Charlie Eblen and his team at Single Tree BBQ. In this episode, we[...]
  • Do you want to know a fool-proof way to massively improve your guest experiences and satisfaction in your hotel, restaurant or hospitality business? This podcast episode will give you the answers you are looking for. Sign up to our FREE 7-day email leadership course here Leadership Support Program: To grab one of our limited places[...]
  • Introducing Andy's 7 Stages of Hospitality Leadership which is a roadmap for hotels, restaurants and other hospitality businesses to develop their leaders into exceptional employees. Sign up to our FREE 7-day email leadership course here Leadership Support Program: To grab one of our limited places on our Leadership Support Program for your business, reserve your[...]
  • Mark McCulloch is one of the global leaders when it comes to branding and marketing in the hospitality industry and is the driving force behind Hospitality Rising here in the UK. Today Mark and I discuss where Hospitality Rising is going in the future and what we should be looking for when it comes to[...]
  • It's no secret that the restaurant and hospitality industry are struggling to attract people to the industry. It's a well publicised fact that supply outstrips demand when it comes to hospitality jobs. But why is that? Join me as I chat with Scot Turner of Auden Hospitality about how we can inspire our people, and[...]
  • Join leadership coach, Andrew Jones, as he explores the power of gamification in transforming productivity with our guest, Cody Adent.  In this episode, you'll discover how harnessing the potential of small, consistent actions can establish impactful, lasting habits. Perfect for those searching for innovative personal productivity strategies and effective methods to overcome procrastination, Cody, a[...]
  • Do you need help creating engaging, eye-catching content that attracts and retains your audience's attention?  In the ever-evolving world of digital content, making your voice heard can seem like an impossible challenge. In this enlightening episode, we welcome Maria, a self-taught copywriter and content creator who has carved a niche for herself in the bustling[...]
  • Do you need help creating engaging, eye-catching content that attracts and retains your audience's attention?  In the ever-evolving world of digital content, making your voice heard can seem like an impossible challenge. In this enlightening episode, we welcome Maria, a self-taught copywriter and content creator who has carved a niche for herself in the bustling[...]
  • Not everyone in the restaurant or hosptiality industry understands the benefits of working with a coach. In today's episode we are taking a look at some of the barriers that people put upwhen it comes to deciding whether they want to work with a coach. We also take a look at some of th elonger[...]
  • Welcome to this enlightening episode featuring Michelle Righini, a passionate advocate for change in the restaurant and hospitality industry. Michelle founded "We Recover Loudly," a podcast that sparks open conversations about addiction and recovery. In this discussion, she bravely opens up about her personal experiences with addiction, highlights the cultural issues in the hospitality sector,[...]
  • Are you leveraging the full power of your social media channels for your restaurant or hotel? Chances are you are leaving some potential on the table and some small changes can help you maximise your return on time investment with social media. Today I am joined by Nirit Wigdor, Founder of Strategy Sauce as we[...]
  • Leadership hasn't changed. It certainly hasn't changed in the restaurant or hospitality industry. What has changed is that people are now more aware of what good leadership is - and they demand it. In this episode, I share with your some strategies to help you better lead your people and explore the one cost that[...]
  • The world changes almost daily, creating a challenge for restaurant and hospitality businesses. We must adapt and movie with the world in almost every aspect of our business, including our brand identity. Today, I sit down with Daniel Spinath, Founder of Crepeaffaire, as we talk about what it takes to stay relevant as a brand[...]
  • Join The Hospitality Leadership From Scratch Program Here - and get a one-time-offer of 50% off! WANT TO WORK WITH ANDY? Jump on a FREE strategy session here to see how a partnership can help you, your leadership team or your business. Check out RotaCloud: Find out how to transform your people management and give[...]
  • Self-awareness is a crucial trait for any leader, not just those in hospitality. But why is it so important and what can we do to be self aware, and what are the benefits. Join me on this episode as we explore the reason why you and your colleagues should be focusing on improving your self-awareness.[...]
  • Selling in the restaurant or hospitality industry isn't something we like to admit that we do. But we must do it! The important point is that we must do it, without it coming across as if we are trying to sell. We have to intertwine it with the overall guest experience. Join me on this[...]
  • Check out part 2 of this episode, where we explore some additional areas where leaders in the hospitality industry can learn from the great man himself, Ted Lasso. WANT TO WORK WITH ANDY? Jump on a FREE strategy session here to see how a partnership can help you, your leadership team or your business. Check[...]
  • Sales is traditionally thought of as a dirty word, particularly in the people-focussed restaurant and hospitality sectors. But that needs to change. You need to change. If you dont want to sell as a business, then you aren't in a business. You are just hoping people will come and buy from you. In this episode,[...]
  • Ted Lasso is a beloved comedy show about an American football coach brought in to coach a soccer team, but how does this translate to the hospitality industry and restaurants? If you watch the show, you will know that there are so many leadership lessons and, with series 3 now airing on Apple TV+, I[...]
  • Workload is a big factor in the hospitality industry. We have a reputation that working in a restaurant or coffee shop is a route to being overworked. But we must change this reputation. Its why we don't have many people wanting to work in hospitality right now. But you can make a change. In this[...]
  • EPISODE 200! Do you want to get the absolute maximum out of your employees? The best way to do this is not to try and get their maximum from them every single shift. Would you expect a car to run at the red line daily and not need regular maintenance? Your team are no different,[...]
  • We often get bogged down in the day-to-day operation of our restaurant or hospitality business. As a result, we often overlook the true impact our business can have on the communities we serve. In this episode, I share some of how we can give back to our communities and, ultimately, benefit our business in the[...]
  • Leveraging software in the restaurant and hospitality industry is a key part of our overall strategy, but how can you use it to improve your guest and employee experience? Join me as I explore how our two show partners, RotaCloud and Espressly, can help you do just that and give you some ideas of how[...]
  • Is leadership in the restaurant and hospitality industry like leading in other sectors? For the most part, the leadership skills we learn are relevant to the hospitality industry, but there are some key considerations we need to make in hospitality in particular. Join me as I share some of the key areas that are often[...]
  • How much do we in the restaurant and hospitality business rely on our local communities? Many of you will know that they are extremely important, in the shape of both customers and also labour supply. Today I am joined by hospitality expert, Rocco Bova, as we chat about the social impact that our industry and[...]
  • We all know the restaurant and hospitality industry is struggling right now when it comes to attracting and retaining people. But we, as leaders, must acknowledge that we have a massive responsibility to change that. Whether we like it or not, the way we lead now has a huge impact on the industry moving forward.[...]
  • Communication in the world is lacking - generally. So it is no wonder that we struggle to lead our people in the restaurant or hospitality industry. That is why you need to consider over-communicating with your people to get the best results as a team. In this episode I take a look at what over-communication[...]
  • What is trust when it comes to running your restaurant or hospitality business? It's so difficult to quantify and measure the impact, but it is one of the most critical aspects of leadership and culture. Join me as I share some strategies to jump-start your leader/people relationship and start working towards your goals. WANT TO[...]
  • In this episode of the Hospitality Leadership Podcast, Matt Rolf joins me to talk about the importance of leadership in the restaurant and hospitality industry.  Matt shares his insights on why leadership is crucial for creating a positive guest experience and achieving long-term success in the industry.  He discusses the challenges that hospitality leaders face,[...]
  • In this podcast episode, I explore the changes in the workplace, particularly in the hospitality industry, as a new generation of workers comes in.  Our industry needs to attract and retain young workers, mostly aged between 18 and 25, by leveraging social media platforms like Instagram, Snapchat, and TikTok, making sure everything is mobile-friendly, offering[...]
  • Hey there! In this episode, I'm going to talk about something that's super important but often overlooked in the hospitality industry: creating psychologically safe spaces. Physical safety is obviously a top priority in hospitality, but psychological safety is just as important. And the good news is, it's not that hard to achieve! You can create[...]
  • Many of us accept that the how we recruit in the restaurant and hospitality industry has changed. Since the pandemic, we are seeing lower applicant rates and higher turnover figures. All of this impacts upon your business and its future. Today I am joined by Dan Hudson, Founder of gigl as we talk about some[...]
  • In this episode, I dive into the importance of caring for employees in the hospitality industry, and provide actionable tips for leaders to create a workplace culture that values and supports their people. We'll discuss the unique challenges faced by hospitality businesses, such as high turnover rates and demanding work environments, and explore how caring[...]
  • Decision making in the restaurant or hospitality business can be quite a lonely one for a leader. Often it is one person who identifies a problem and crafts solutions - and it is usually the same person who is tasked with implementing that decision. Now is the time to tap into more information and make[...]
  • Traditional supply chains dominate our supply of goods in the modern world - but does that mean they suit how we operate our restaurants or coffee shops in a modern world? They certainly don't always work out for our primary producers. Richard Mattis of Wise2Coffee.com joins me to talk about his campaign to get more[...]
  • If I said that I knew of a way you could improve the performance of your business, what would you say? Specifically through improving your performance? Well in this episode, I follow on from my chat with Kieron Bailey and talk about the power of coaching and mentoring and how it truly can help you[...]
  • Do you fully understand what a coach or mentor does for you and your restaurant or hospitality business? Do you appreciate the true value of working with a coach or mentor? Do you even know how you go about finding one? Well Kieron 'The Boy' Bailey is on hand in today's episode to discuss the[...]
  • Pressure - anyone in the restaurant or hospitality industry knows that this is a part of every shift. But do we need to let it impact on how we lead and interact with our people? No! By putting a bit of groundwork into preparing, we can continue to lead our people effectively through the toughest[...]
  • Getting into the groove of our social media production can be difficult, especially where we have so many competing priorities just to keep the business operating, right? Who knows this feeling? In this episode, which we follow on from our episode with Jasmine Mitchell, we look at some strategies for simplifying your social media production[...]
  • Many of us have worked in a culture in a restaurant, hotel or other hospitality business that isn't best for us- bordering on toxic (or maybe actually is toxic). There are things you can do, though, to insulate yourself and your team from a wider, problematic company culture. Join me as we explore some strategies[...]
  • Many of us have worked in a culture in a restaurant, hotel or other hospitality business that isn't best for us- bordering on toxic (or maybe actually is toxic). There are things you can do, though, to insulate yourself and your team from a wider, problematic company culture. Join me as we explore some strategies[...]
  • How many restaurant or hospitality business owners struggle with keeping up with their social media accounts whilst also running their business? I can imagine we have all been there. I know I have. In this episode, I am joined by Jasmine Mitchell, owner and founder of J Carmel's Bakery. Building both a successful bakery business[...]
  • How many restaurant or hospitality business owners struggle with keeping up with their social media accounts whilst also running their business? I can imagine we have all been there. I know I have. In this episode, I am joined by Jasmine Mitchell, owner and founder of J Carmel's Bakery. Building both a successful bakery business[...]
  • Who wants to increase revenue for your hospitality business? Or reduce the turnover of staff in your restaurant? An important step is to focus in on your people and invest in their development. In this episode, I focus in on where you can see the return on investing in your people and how it helps[...]
  • We all know how important trust is, to every relationship, but it's particularly important to leaders in hospitality. But why do we sometimes struggle to build trust with our people? Join me on this episode as we explore some of the reasons why building trust should be a priority for every employee in the hospitality[...]
  • In an industry where we are constantly measuring labour percentage or cost of goods, we often overlook the impact of our culture and leadership when it comes to the performance of the restaurant business. The same is true in all hospitality businesses. Because we can't measure it directly, it can often be somewhat of an[...]
  • In an industry where we are constantly measuring labour percentage or cost of goods, we often overlook the impact of our culture and leadership when it comes to the performance of the restaurant business. The same is true in all hospitality businesses. Because we can't measure it directly, it can often be somewhat of an[...]
  • Great stories are what hospitality businesses create - great stories from memorable experiences for their guests. However, it is one of the areas that, whether you are a coffee shop, restaurant or hotel, is often overlooked when it comes to communicating the possibility of those experiences to our audiences. In this episode, a follow on[...]
  • Finding and retaining good employees is essential to running a successful business in the hospitality industry. However, many employers struggle with high turnover rates and team member dissatisfaction. While employees leave for many reasons, dishonesty in the hiring process can be a significant factor. This episode will discuss why honesty is crucial in the hospitality[...]
  • Finding and retaining good employees is essential to running a successful business in the hospitality industry. However, many employers struggle with high turnover rates and team member dissatisfaction. While employees leave for many reasons, dishonesty in the hiring process can be a significant factor. This episode will discuss why honesty is crucial in the hospitality[...]
  • How does your digital hospitality hold up? Do you even know what your digital hospitality is? Today I welcome Shawn Walchef, Founder of Cali BBQ and Cali BBQ Media, to come on the mic and tell us about digital hospitality in the hospitality industry and why smartphone storytelling is an increasingly important focus for restaurants.[...]
  • How does your digital hospitality hold up? Do you even know what your digital hospitality is? Today I welcome Shawn Walchef, Founder of Cali BBQ and Cali BBQ Media, to come on the mic and tell us about digital hospitality in the hospitality industry and why smartphone storytelling is an increasingly important focus for restaurants.[...]
  • In a world that constantly encourages you to take action, is it sometimes better not to take any action at all? You bet! Join me in this Follow-Up Friday episode where we talk all about how sometimes taking no action at all is sometimes the best option. Related: Dont miss my episode with Object Space[...]
  • It's something we see a lot of in the hospitality industry - families working together to get the business to where it needs to be. But it isn't often recommended by many people, not least as there is the possibility of family relationship breakdowns and problems with standards of work etc. I say that it[...]
  • Customers are becoming more and more sensitive to sustainability in all walks of life, including their interaction with the hospitality industry. This means that there is a competitive advantage to be had by genuinely sharing your sustainability credentials. This isn't just a business choice, either. Sustainability is a moral and ethical one. We must do[...]
  • Working in the hospitality industry, we all know that things will (and often do) go wrong sometimes. Many situations are not preventable, but the important element is that we deal with them in one way or another. Whether you work in a hotel, restaurant or coffee shop, the technique I share with you today can[...]
  • The power of working with a coach or mentor is well understood. They can give you perspective, self-awareness and help you unlock many barriers to success, both in your personal and professional life. Usually, done with someone who is more experienced, there are other options for you to gain the same insight into your hospitality[...]
  • Joining andy today is Jay Ashton, host of the Sysco Virtual Kitchen network of shows for the Hospitality Industry, delivering 6 days a week of live shows where they chat with chefs, guests and other leaders in a variety of formats. Jay has 30 years of experience in the Hospitality Industry, from working in restaurants[...]
  • Great hospitality leadership doesn't just happen, nor are hospitality leaders naturally born that way; they are made! They are made through their experiences and their development. But when it comes to hiring and promoting in your hospitality business, what do you look for? Skills or Personality? In this Follow-on Friday episode, we take a look[...]
  • What is your view on your seasonal hospitality staff? We share a view that you may not have considered in today's episode when treating your seasonal people right. Partners Thank you for supporting our sponsors at The Hospitality Leadership Podcast! Our title sponsor is RotaCloud: Find out how you can transform your people management and[...]
  • In todays episode of The Hospitality Leadership Podcast, I welcome Miranda Caldwell, MBA on to discuss branding and marketing within specialty coffee. In addition, we chat about how coffee shops hire and promote their people and also how the coming trends of the specialty coffee industry. Partners Thank you for supporting our sponsors at The[...]
  • The success of your business stands largely on how successfully you can communicate your vision, strategy and goals to your people. Join me on this episode as we dive into some tips for communicating better with your team and drive better results and success in your business. Partners Thank you for supporting our sponsors at[...]
  • The success of your business stands largely on how successfully you can communicate your vision, strategy and goals to your people. Join me on this episode as we dive into some tips for communicating better with your team and drive better results and success in your business. Partners Thank you for supporting our sponsors at[...]
  • "Culture eats strategy for breakfast" - its a famous quote, but so true. without having the right culture in our business, the foundation for success is very rarely there. Join me as we dive deeper into the concept of culture carriers in your business off the back of my chat with Roland Horne of WatchHouse[...]
  • Welcome to The Hospitality Leadership Podcast by Cafe Hustle Hospitality. In this episode, I'm delighted to welcome Roland Horne to the podcast, CEO and Founder of WatchHouse.  Founded in 2014 after a career in building luxury aquariums, WatchHouse started with an initial location of only 25 meters square or 270 square feet. They now have[...]
  • Introducing the Hospitality Leadership Podcast by Cafe Hustle Hospitality. In this episode I take a look at what it is, what is different, our new structure and why we have changed. In all, this is about how we can simplify leadership in hospitality. Afterall, it is our mission. We are looking at how we can[...]
  • I am reintroducing Hustle Together, our private, online community with a renewed vision. Join us at thecafehustle.com/together Partners Thank you for supporting our sponsors at The Cafe Hustle Podcast! Our title sponsor is RotaCloud: Find out how you can transform your people management and give your management team practical insights into labour cost over at RotaCloud.com.​[...]
  • I'm joined on the podcast by Co-Founder Cyril Drouet and Sales Director Shirley Wu, for part 2 of our conversation as we discuss the importance of sustainability and the benefits that using completely plastic-free products can have on our environment. `In this part of the episode we discuss; Why the change in awareness of the[...]
  • Sustainability is a continuing point of discussion, regardless of the area. The consumer is becoming more sensitive to the need for sustainable business practices and one area in particular that is a particular focus point, especially for to-go businesses, is our drinks cups. Enter, Choose Planet A and their plastic-free cup, The Good Cup. I'm[...]
  • We speak about this often, but it is something that the hospitality industry may need to rethink. We need to focus heavily on well-being - both for ourselves and our people. In this episode, I am joined by Dr Vic Manzo, Business Mindset Coach as we talk all about how we can take a fresh[...]
  • In part 2 of my chat with Michael Bauman, we discuss what it takes to feel successful as an entrepreneur. If you missed part 1, we looked at why success in any are depends on whole life success, the opportunity cost of success in on area and how you can work on defining your individual[...]
  • We often get pulled into striving towards success, but what does success really mean to you? The hospitality industry can feel like we are constantly working toward 'success' but never actually getting there. In this episode, I chat with Michael Bauman about what success really means and how you can go about eventually reaching it.[...]
  • Today I bring you my chat with Will Kenney, Commercial Director at 200 Degrees Coffee which took place back in September, live at Lunch! 22 at the Excel in London. In this chat, we cover; Will's background, How 200 Degrees Coffee was founded and the principles of early success; Why what a consumer wants and[...]
  • In part 2 of my chat with Kyle Gillette of Blue Shirt Coaching, we dive into the benefits of using a coach when it comes to improving your self awareness, Kyle’s leadership framework and the common blind spots when it comes to self-awareness. https://blueshirtcoaching.com/ BALANCE Course - https://blueshirtcoaching.com/courses/sage-balance/ Productivity Course - https://blueshirtcoaching.com/courses/5-cs/ Partners Thank you for supporting[...]
  • Join Andy as he chats with Kyle Gillette, coach, author and podcast host of Blue Shirt Leadership Podcast. In this episode, we are talking all about the important role that self-awareness plays when it comes to leading both yourself and your people - something we don't get enough time to do in hospitality. https://blueshirtcoaching.com/ BALANCE[...]
  • In part 2 of my chat with Anthony Poponi on how we can better deal with burnout as hospitality leaders or professionals, we get into the importance of purpose when dealing with burnout or even preventing it completely. We also talk about how we can help our people see how they contribute to our overall[...]
  • Hospitality is a hard business. There is no wonder the number of worn-out, overworked owners, managers and staff is at an all-time high. The current economic and staffing crisis is only making this situation worse. Join me in this conversation with Anthony as we discuss how you can identify the warning signs in yourself and[...]
  • It is now the season of setting goals or at least revisiting those goals you already have set. However, in today's world of perpetual distractions, and the nature of the hospitality industry, how can a business owner or professional improve focus on their goals? Join Andy on today's episode to find out. Partners Thank you[...]
  • In hospitality, we don't sell our menu items or drinks; we sell an experience. The same goes for any business in any industry - it is the experience that is really being sold. In this episode, we take a look back at Andy's recent workshop on crafting amazing customer experiences - an it is easier[...]
  • In part 2 of my chat with Chris Lalomia of Trusted Toolbox we chat about the importance of celebrating individual wins, why hire slow, fire fast isn't always the best approach, and calling people out and holding them accountable. Don't forget to check our part 1, where we talk about showing your team the benefits[...]
  • Hospitality usually has high staff turnover rates. That's why it often feels like we are constantly rebuilding and developing our teams. In a way, we are constantly trying to integrate individuals into a group of established people and get them all pulling in the same direction. In the first part of this episode, I am[...]
  • A special message from Andy. Partners Thank you for supporting our sponsors at The Cafe Hustle Podcast! Our title sponsor is RotaCloud: Find out how you can transform your people management and give your management team practical insights into labour cost over at RotaCloud.com.​ Espressly.co: In a digital age, it is important to have branded mobile[...]
  • Hospitality leadership is something that has been in the spotlight over the last 12 months - more than previously. With the reduction in labour supply to the hospitality industry, we are now turning our focus to attracting and retaining our people and we will not achieve that without great hospitality leadership. In part 2 of[...]
  • Our hospitality industry has had (and still is having) its toughest lesson in resilience, but as leaders and owners, we know we need to be resilient - that's in the job description. However, our job is also about how we can support our teams and help them become more resilient. In today's episode, I am[...]
  • Students and remote workers have traditionally used coffee shops and cafes as workspaces, but now other hospitality businesses are getting in on the act. Join me in this conversation as I chat with Becki Jones from Reef, about how hospitality businesses can attract people to work from their premises - and make more money too.[...]
  • Students and remote workers have traditionally used coffee shops and cafes as workspaces, but now other hospitality businesses are getting in on the act. Join me in this conversation as I chat with Beckie Jones from Reef, about how hospitality businesses can attract people to work from their premises - and make more money too.[...]
  • If there is one thing that people often overlook in hospitality, its having a comprehensive set of systems and processess fully documented and ready for our people to use. It is one of the cornerstones of great leadership but there are many more benefits that come from having systems in place. Getting you, the owner,[...]
  • In the hospitality industry, we know all about dealing with adversity. The pandemic railroaded our industry more or less overnight. Then inflation and the cost of living is something else we need to deal with in a time where we expected a post-restriction boom. Whilst those were, and are, extremely trying times, today's guest, Daniel[...]
  • Running a coffee shop is not a straightforward job. There are so many elements to think about, both day-to-day operational matters to longer-term strategic thinking. That becomes an even bigger task when you grow to multiple sites and are tasked with concerns for a larger company. Thats why I have brought Mike Lenda back onto[...]
  • Watch with video and the slide deck here. Leading With Purpose Workshop This workshop, aimed at hospitality business owners, teaches how intentional and purposeful leadership can transform your business. It extends to all areas of your business, including attracting, hiring and retaining your people. We also look at how we can coach our employees to[...]
  • We all know that coffee brings people together but it can also be a great tool to fund initiatives to help our lacal areas too. Join me in this conversation with Steve Turk as we discuss his new venture, Biscayne Coffee, and how that is bringing people together in his local community whislt financially helping[...]
  • In Hospitality, we know that some businesses are struggling to attract new team members, something which is made worse if your business has higher than expected staff turnover. That is why we need to be very intentional about how we hire and retain our people. Your employee experience, including the interview process, has an impact[...]
  • In today's digital age, we can't run our hospitality businesses without some element of technology coming into play. We can't avoid it, and neither should we. Whether it is your POS, mobile ordering or employee scheduling solution in your coffee shop, there is no doubt they help us to run our business better. That being[...]
  • Hospitality being a tough industry to work in, is nothing new. That is the way that it always has been and, likely, always will be - but that doesn't mean that we have to struggle through. In the first instance, there are ways we can make it easier for ourselves and our employees. Secondly, we[...]
  • In this, the second and final episode in support of Hospitality Rising, we feature their interviews with Tom Kerridge and Thomasina Miers, undertaken by Kieron Bailey and Matty White. In this episode, Tom talks about the impact of vacancies on the industry, how hospitality is a way of life, and how we must inspire the[...]
  • As hospitality business owners, you will likely have encountered the dilemma of that amazing team member - but their attitude stinks. Whether you are in a coffee shop, cafe, restaurant or even hotels, you know that how our teams show up impacts the experience that our guests have. In this episode, I walk though how[...]
  • Do you need a mission statement for your hospitality business? You bet! You know it's one of my passions. Any hospitality business must have a solid set of values, a mission statement and a vision. It helps every part of your business, from hiring, decision-making and motivation. Dive into this conversation with Pete Mohr of[...]
  • We have discussed it many times on The Cafe Hustle, but the hospitality industry is generally experiencing a staffing crisis. An apparent shortage of people entering the industry worldwide is putting strain on businesses and their employees. This is where Hospitality Rising comes in. In essence, Hospitality Rising is a campaign focused on changing the[...]
  • Marketing is one of the trickier areas of leading your hospitality business, as what is best to do keeps changing. However, since forever, the human species have been drawn to stories. Gone are the days when you could post a picture on social media of one of your menu items and expect people to want[...]
  • Today we chat with Michael McFall of BIGGBY Coffee about his journey from barista and co-founder to now being the Co-CEO of a huge coffee shop franchise. We chat about some of the big hospitality lessons that Michael has learnt in growing his business to the point of franchising. We also talk about the realities[...]
  • The one thing we can never get back is time - we can only be more efficient with how we use it. Running a coffee shop or other hospitality business adds in additional challenges as we run around fighting fires most of the day. It doesn't have to be like that. With a few intentional[...]
  • Who else has team members who keep coming to you repeatedly for the same query? If you do, you may just have a dependent culture, and this episode will help you to break that cycle and begin working towards maximising your team members' potential. Listen and get some ideas for how to begin coaching and[...]
  • Today we welcome Thomas De Garnham onto the podcast. Thomas is the Co-Founder and Head Roaster of Fireheart Coffee, and in this episode, we talk about the importance of selecting the right coffee and also paying above fair trade price and the impact this has on the farming communities that rely on our industry. We[...]
  • Brandon Neely is a serial entrepreneur, Profit First and Bank On Yourself Professional, and the co-host of Wealth Wisdom Financial Podcast with his wife and business partner Amanda. He and Amanda founded and managed Overflow Coffee Shop from 2008 through 2018. They then sold the business and began Wealth Wisdom to help people and businesses[...]
  • We all have to deal with reviews from customers from time to time - both good and bad. But the real power is in how we deal with the information they provide. It's important to note that in the coffee shop industry our customers, more often than not, will vote with their feet. They will[...]
  • In part 2 of my chat with Scot Turner of Auden hospitality, we turn our focus to our people and the impact we have on them as leaders. If you missed Part 1, make sure you head back and catch that. We talk about how our workspaces impact on their wellbeing and discuss the positive[...]
  • In today's episode, we chat with Scot Turner of Auden Hospitality which is all about supporting the success of hospitality businesses. We chat about how putting people first is key to realising success in your hospitality or coffee shop business. We also look at some exciting approaches to data in our businesses and how, by[...]
  • In today's episode, we chat with Scot Turner of Auden Hospitality which is all about supporting the success of hospitality businesses. We chat about how putting people first is key to realising success in your hospitality or coffee shop business. We also look at some exciting approaches to data in our businesses and how, by[...]
  • In this second part of my episode with James Gray, Founder of Barista & Co, we chat about the innovative approach to their workspace, which allows a greater connection with their local community and we also touch on the benefits and relationships they build working with their wholesale partners. www.baristaandco.com Partners RotaCloud - the online[...]
  • Our workplaces are changing, and we must adapt to the workforce and maximise their potential. In this episode, I am joined by James Gray, Founder of Barista & Co, as we talk about their approach to their people whilst providing excellent coffee for their customers. In part 1, we talk about how James got to[...]
  • Our workplaces are changing, and we must adapt to the workforce and maximise their potential. In this episode, I am joined by James Gray, Founder of Barista & Co, as we talk about their approach to their people whilst providing excellent coffee for their customers. In part 1, we talk about how James got to[...]
  • How we show up as leaders and owners has a huge impact on the overall performance of our coffee shops. That’s why I have brought Timmy Gallagher of Evolute Performance Coaching onto The Cafe Hustle to talk all about mental fitness and the important role that plays for any business person. https://evoluteperformance.com/ Partners RotaCloud -[...]
  • If you are interested in my long-awaited one-on-one coaching, group coaching or leadership courses, email me at [email protected]. I am only opening up 8 spaces at the end of this month so drop me an email directly for more information. Episode You probably wonder why I often share tips and strategies around leadership in your[...]
  • This is Part 2 of my chat with Henry Ayers of The Gentlemen Baristas and Adam Pagor of Grain & Hearth. In this episode we continue the conversation and in particular, talk about mental health and its impact on the industry. The Gentlemen Baristas Instagram Grain & Hearth Instagram Partners RotaCloud - the online rota[...]
  • In this episode, I welcome Henry Ayers of The Gentlemen Barista's back onto The Cafe Hustl,, this time to talk about the roastery element of their business. We also welcome Adam Pagor of Grain & Hearth into the conversation around roaster and client relationship and why that is so important when it comes to running[...]
  • This episode of The Cafe Hustle is brought to you by RotaCloud. Our focus as business owners and managers can be pulled in one way or another, and usually multiple times a day. Certainly, in times of uncertainty and talk of recessions or economic upset, it's hard to keep your focus on the things that[...]
  • This episode of The Cafe Hustle is brought to you by RotaCloud. The digital revolution was always coming for our industry, but the pandemic accelerated it hugely. How our customer prefers to interact with our businesses has changed and it is now expected that businesses have some sort of digital ordering route, certainly so for[...]
  • Focusing on running our coffee shops and ensuring that our teams have everything they need to do the best job possible, it can be very easy to take your eye off the ball financially. This can be a huge mistake and could see you and your business in hot water. Not to mention the implications[...]
  • Do you really understand culture? Not many people really do. It isn't tangible, it isn't something that can be tested, and it certainly isn't something that can easily be copied. That's what makes it really important too. Your culture within your business affects so many aspects that you may not realise. Join Andy on this[...]
  • How our hospitality industry interacts with its customers has changed. Digital interaction with those customers is now more prevalent than ever, and that means we must be creative when it comes to those interactions. I am delighted to welcome Barbara Casey of Mobile High 5 back onto The Cafe Hustle to talk about their brand[...]
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  • We have all heard about quiet quitting and its negative connotation towards employees, but what is it really. Join me in this episode where we explore a few reasons behind quiet quitting and why it is a good thing from both an employee point of view and how it can open our eyes as leaders[...]
  • If you missed part 1 of my chat with Anthony, don't forget to check that out first. In part 2 we cover suspended coffee, the benefits to the local area and its culture that independent businesses bring, and Anthony opens up about his mental health challenges and what he could have done differently to deal[...]
  • We talk a lot about how important our team morale is and how we treat our team members, but we also touch on how important the communities surrounding our coffee shops are. Coffee shops are synonymous with the community as they fill an essential role by default (generally). Today's guest has put that at the[...]
  • Today I bring you my keynote from Lunch! 2022 which took place over 14 and 15 September at the ExCeL London where I explore how we can attract the right people for our businesses. I make no apology for the extent to which I advocate for having a solid set of your values, your mission[...]
  • What goes into your guest experience in your cafe? Great service, great people and amazing food? What if I told you that you aren't all in on your customer experience until you create a theatre? That's what Eric Vaughn Johnson did at The Old Farm Cafe. Located next to his performing arts academy, inspired by[...]
  • I am really excited to introduce you to our new podcast partner, RotaCloud. An online rota and people management software product will help you and your team save considerable time regarding team management. First of all, I am delighted that RotaCloud is supporting our work on The Cafe Hustle Podcast. But it isn't as though[...]
  • Why is leadership such a difficult concept to grasp for some? Is it the apparent technicality of the subject? Or when people are faced with the potential responsibility of leadership? Or is it simply that some are not natural-born leaders? Well, it isn't the last point. Leaders are well and truly made and not born[...]
  • In this episode, I chat with Geoff Ranson of Bridge 2 Hospitality about why he is so passionate about those businesses that seek to tackle social issues within our communities and how we can all do some good in our businesses. We touch on how Bridge 2 Hospitality started, how Geoff's passion for hospitality has[...]
  • So we are 100 episodes in, and I can't quite believe it. With costs increasing across the board and customers becoming more selective with their disposable income, we, as coffee shop owners, must provide much more value to our customers beyond just fantastic coffee. So for this very special episode, I welcome Chris Deferio of[...]
  • No doubt you will relate to a situation where someone is unhappy, whether in your personal or professional life. In a coffee shop environment and as a leader, it is inevitable that at some point, your people are going to be unhappy with either you or some other aspect of their workplace. That's just the[...]
  • In part 2 of my chat with Nick Bollinger of Junction Coffee, we chat about the various challenges that come with transitioning to mobile-only to operating a brick and mortar too. we also chat about the importance of instilling core values into your team members and his lockdown podcast, Symply Syrup. Hustle Together Online Community[...]
  • We all know we must have unique selling points to stand out in our industry. I would imagine that fitting out a double-decker bus and serving coffee from it counts as a great USP, particularly in the states. Today I am joined by Nick Bollinger of Junction Coffee OKC. In this first part of the[...]
  • I imagine we can all relate to that feeling of rush and chaos in the morning. That feeling of the day getting away from you the minute you wake up and that process of getting out of bed, showering and then out the door, grabbing something to eat on the way out. It's not exactly[...]
  • If you missed Part 1 of this episode with Mike, make sure you check that out first. In part 2 of my chat with Mike, we move the conversation away form mission nd purpose and chat about the other elements that fog into running their coffeehouse. In this episode we touch on what The Well's[...]
  • When we talk about our mission in terms of coffee shops, we generally operate in local terms about benefiting individual customers or maybe our local community. The Well Coffeehouse in Nashville Tennessee have set their goals further afield. Enjoy part 1 of this chat with CEO Mike Lenda of The Well Coffeehouse and find out[...]
  • When we talk about our mission in terms of coffee shops, we generally operate in local terms about benefiting individual customers or maybe our local community. The Well Coffeehouse in Nashville Tennessee have set their goals further afield. Enjoy part 1 of this chat with CEO Mike Lenda of The Well Coffeehouse and find out[...]
  • You have probably guessed by now that as well as people leadership and systems in our coffee shops, my other passion is community. It's no different with The Cafe Hustle, and in this episode, I introduce to you Hustle Together, which is a paid online community for driven and like-minded coffee shop owners where we[...]
  • In today's episode, I chatted with one of our audience members who was an aspiring member of the coffee shop industry, but as the process progressed, it was clear that everything was not as Fran and her husband expected. Fran tells us the story about how they very nearly became owners of a coffee shop[...]
  • In today's episode, I chat with Jack Brewitt, Co-founder and CEO of 92 Degrees Coffee which has just secured a whopping £1.4m investment to accelerate its growth from its current 11 stores. In this episode we chat about; What has fueled their impressive growth since opening at the start of 2015, The things that did[...]
  • Our mindset is really important as entrepreneurs, and that's true for any industry - not just coffee. But certain challenges come with running a coffee shop, particularly in the early days, which means we must be diligent when it comes to managing our time and the range of tasks that we carry each day. In[...]
  • In Part 1 of my conversation with Pearl Howie of Pearl Escapes, we discussed what a fear of success is and what it looks like. In this Part 2, we now take a look at how you can move forward when you are faced with a fear of success. If you missed Part 1, don't[...]
  • Fear of failure is something as entrepreneurs we deal with on the daily. Fear of Success, on the other hand, is something we are less likely to expect, let alone discuss. Pearl Howie of Pearl Escapes has come onto The Cafe Hustle to discuss exactly this topic, how we can identify it and then, in[...]
  • The more converations we have on The Cafe Hustle, the more patterns we see, and one of those is the difference it makes when you put people ahead of profits. Not to the detriment of a strong performing business but people-first complements what we do as businesses. I welcome Dan Webber of Chimney Fire Coffee[...]
  • Part 2 of my amazing conversation with Reneé Blanchard of Church Alley Cafe & Grocery in New Orleans. We discuss the challenge of compromises and how regularly reviewing your mission can help you stay true to the original purpose. We also chat about making time for yourself to do your admin tasks and review your[...]
  • On The Cafe Hustle, you hear me talk about values, mission and vision... a lot. Today's guest personifies most of the principles that we talk about on the podcast, so I am really excited to introduce Reneé Blanchard of Church Alley Cafe & Grocery in New Orleans. Reneé is a very mission-driven person, and over[...]
  • We all know that finding team members to work in your coffee shop in the current climate is extremely difficult. What is a greater challenge is finding high-quality team members that also align with your business and the values that are instilled in the business? I am a great advocate for instilling and using values[...]
  • In the second part of my conversation with Rachel Hatfield, co-founder of Shoo Social Media, we talk about the post-planning stages of her 7 step strategy for maximising you ROI when it comes to online advertising. If you haven't listened to Part 1, you can catch up here. In these episodes, we speak specifically about[...]
  • Today we start looking at a seven-step strategy that we can use to maximise the return on investment in any social media marketing. Although the principles are applicable to any social platform, this episode is more directed towards Facebook. I welcome Rachel Hatfield of Shoo Social Media onto The Cafe Hustle to take you through[...]
  • Today we start looking at a seven-step strategy that we can use to maximise the return on investment in any social media marketing. Although the principles are applicable to any social platform, this episode is more directed towards Facebook. I welcome Rachel Hatfield of Shoo Social Media onto The Cafe Hustle to take you through[...]
  • Raising prices is something we very rarely want to do, even if we identify that we are significantly cheaper than one of our competitors. But when costs increase and a significant rate, the reality is, we have no option but to. We have to safeguard our business - that's just good business, because if we[...]
  • In today's episode, I chat with Andrew and Claire Bowen, authors of The Daily Grind book and co-founders of The Cafe Success Hub. We discuss having the courage to increase prices in the wake of ever-increasing costs, and why it is one of the most important things you should be doing to protect your business,[...]
  • In today's episode, I chat with Andrew and Claire Bowen, authors of The Daily Grind book and co-founders of The Cafe Success Hub. We discuss having the courage to increase prices in the wake of ever-increasing costs, and why it is one of the most important things you should be doing to protect your business,[...]
  • In this episode, I chat with David Jameson of Danelaw Coffee, a new business to demystify speciality coffee (as well as supply it) and introduce new customers to the variety of flavours and tasts that coffee brings. David brings 16 years of experience in the coffee industry into his new business. In this episode, we[...]
  • After my episode with Greg Früchtenicht from Saira Hospitality, where we spoke about building links with the local community, this episode brings you five tips to help you start developing a community around your coffee shop. We have said many times that hospitality businesses lend themselves to developing extremely strong ties with the communities that[...]
  • Today I chat with Greg Früchtenicht, Director of Partnerships at Saira Hospitality, which is a business that partners with hospitality brands to help them foster connections with their local communities to help the business benefit the local area as well as create employment for those people that live in the local communities. In this episode,[...]
  • In today's episode, I am chatting to the founder of The Coffee Bar Birmingham, Al Mehmet, about his hospitality journey and how his business keeps his customers returning. Al has a particular focus on educating his customers as part of their experience, and this engagement makes The Coffee Bar the place where they continue to[...]
  • In our final recap episode as I come out of my forced break due to covid, I am taking you back to my episode with Majella O'Connell of Pavlova and Cream where she takes us through some of her best tips for using Instagram for Coffee Shops. Visibility in a digital world is really important,[...]
  • In our second recap episode as I recover from Covid, we go back to my chat with Dan Nash of SixEight Agency where we dig into some of the tools, strategies and techniques that he uses to create compelling brand stories for his clients that turn their customers into obsessive fans. I'm highlighting these episodes[...]
  • So, Covid has finally caught up with me, so I am bringing you a recap of some of the most inspirational and valuable episodes from our first 6 months. Today I am bringing you back to our very first episode with Lydia Papaphillipopulos-Snape. I know many of you will have listened to this episode, but[...]
  • So, Covid has finally caught up with me, so I am bringing you a recap of some of the most inspirational and valuable episodes from our first 6 months. Today I am bringing you back to our very first episode with Lydia Papaphillipopulos-Snape. I know many of you will have listened to this episode, but[...]
  • In today's episode, Andy chats with one-half of the co-founders of Kilo Ziro Cafe Bar in Birmingham, Jeanette Pell.. We talk about the reality of what it takes to strive toward zero waste and the challenges that you can expect to face on that journey. We talk about; The biggest hurdles faced when moving to[...]
  • Today we chat weith Charlie Eblen of Single Tree BBQ about what it takes to build a community following around his business and the challenges that they face being a mobile business. We talk about some of the key things that contribute to what a community around a food business actually is and Charlie shared[...]
  • In today's episode, I chat with the founders of a fantastic new business using waste coffee grounds to create beautiful crockery that we can use in our businesses for dine-in and take-away orders. Ricardo and Daniela Garcia are the people behind Coffee Kreis and we chat about where the idea for the business came from,[...]
  • Communication is one of those things that a whole heap of issues are blamed on. In our relationships, when we were at school and also into the workplace. How many times have you heard that issues arose due to 'a breakdown in communications'. It happens all the time. But how often do we really make[...]
  • In today's episode, I chat with Katy Moses of KAM about the importance insights in the hospitality industry and how they can influence how you see not only your customers but also your team members too. We also discuss the fact that insights aren't just for the wider industry, but are beneficial to smaller, owner-operator[...]
  • In part 2 of my chat with Jess and Joel Grubbs of the Transient Coffee Company, we talk about the pain and heartache that they suffered when their brand new coffee trailer got totalled. We discuss how they initially dealt with that and what their plans are now for the future. There are some great[...]
  • Today we speak with Jess and Joel Grubbs of Transient Coffee Company, based in Washington. In part 1 of this episode, we chat about their journey of discovery into the world of coffee and how that grew into them buying and fitting out their new coffee trailer. We talk about some of the challenges and[...]
  • Today I welcome Nick Waldon-Howe onto The Cafe Hustle and we are talking about what coffee shop owners should consider when setting up a solid foundation to provide great coffee, and exceptional service, to their customers. Nick is a cafe owner, business coach, industry leader and coffee lover and although heading down the corporate route,[...]
  • Interviewed live at the back of the Isle of Man TT Grandstand, I met Atham Tsuchnikas in arranging an interview relating to the Ace Cafe London and found out that Atham actually had his own restaurant too, so we worked together on this episode too. We have a great conversation about his business, The Cafe[...]
  • In the third and final part of my chat with Steve West, we continue our discussion around mental health issues in the hospitality industry and how we are able to identify and rectify things when we encounter them. We also talk about the amazing work that Hospitality Action do in terms of serving our industry.[...]
  • I am really happy to welcome Steve West onto The Cafe Hustle to chat about a range of things but in this second episode, we chat about Why diversity and inclusivity is really important to the whole of the hospitality industry. This is Part 2 of my chat with Steve, so if you haven't listened[...]
  • I am really happy to welcome Steve West onto The Cafe Hustle to chat about a range of things but in this first episode, we chat about the importance of food safety and why it is really important to put this high up on our priority list as owners or managers. This is part 1[...]
  • It's Senior Race Day here on the Isle of Man as part of the Isle of Man TT Races. Locally, it is a national holiday and some consider it the biggest holiday of our year. I am really excited to bring you this episode with Atham Tsuchnikas and Anesti Karagiorgi of Ace Cafe London talking[...]
  • At a time where my hometown, the Isle of Man, see's a huge number of people descend on our small 30 by 11 mile island for the Isle of Man TT Races, preparing for significant increases in customer numbers is something that businesses local to me have to do each year. It isn't something that[...]
  • The pandemic has really opened up our customers to the reality of interacting with their favourite businesses and services remotely through apps - and this is something that isn't going to change soon. This trend is here to stay, that's why it is important to ensure your digital presence is stronger than ever - which[...]
  • We welcome back Lydia Papaphilipopoulos-Snape of Warwick Street Kitchen to The Cafe Hustle to talk about the huge challenges she has faced in opening up a new bakery cafe, in addition to her two existing sites. We talk about budgeting, how they have managed to staff the site as well as some of her biggest[...]
  • Today I chat with Kenny Child about the importance of getting your sandwiches right in your cafe or coffee shop. Kenny was a chef for 40 years before being forced to retire due to ill health and is now a community champion for a supermarket, helping them to find recipients for their waste food so[...]
  • Today I speak with Jane Peyton, who is the Founder of The School of Booze. In this episode we look at what you should consider before introducing alcohol to your menu, what alcoholic drinks fit with your concept and how they can compliment your current menu items. Leadership Survey I am developing a comprehensive leadership[...]
  • There are many different ways in which we can grow our coffee shop and hospitality businesses. There are also many metrics that can help us to do that, and that's something I touch on today. Data that is freely available can be used to help you dial in your business and, along with focusing on[...]
  • In today's episode I chat with Mark Smith of Double Up Social about how we should approach the production of our social media content and, in particular, how context is really important when it comes to engaging with your audience. In this episode we discuss; What content we should be producing as hospitality businesses; Why[...]
  • In today's episode, Andy chats with the co-founders, Ed Parkes and Henry Ayers, of the iconic independent coffee house, The Gentlemen Baristas. We dig into the early days of their coffee house and the challenges they faced before moving to their now ten locations. In this episode, we chat about; How they have developed their team culture and[...]
  • Today's episode covers something that will affect all businesses in the U.S. and should at least be looked into. We are talking about the Employee Retention Credit for hospitality businesses with Catherine Tindall CPA, a partner at Dominion Enterprise Services. Catherine is an Employee Retention Credit Expert and talks through how the situation has changed[...]
  • Today we explore the coffee subscription market with Susanna Morgan from Dog & Hat. With the pandemic changing when, how and where people enjoy their coffee, there has been a big increase in demand from people enjoying their coffee at home. In this episode, we discuss; How Su got to the point of starting Dog & Hat and[...]
  • Running a coffee business is hard work - taking that same coffee business and making it a mobile one introduces a whole range of new challenges.  Today, Andy chats with Med Boxwell, founder of Make It So Coffee, about the reasons he wanted to start a coffee business and the challenges that it brought.  We[...]
  • In today's episode, I speak with Reena and Henal Chotai of Red Cup Cafe in Harrow, London, about their journey into hospitality, setting up their business and the impact that they have had by engaging with their community.  Both Reena and Henal are also very passionate ambassadors of  , a charity that does some amazing[...]
  • The current situation of rising food costs and other expenses means that we have to look at where the money is being spent on our businesses.  But the subject of food waste isn't a new one.  With food waste in the US alone capable of feeding 150m people, it's not just a financial incentive to[...]
  • Few people realise how important your menu design is to your cafe or coffee shop.  Your menu is your greatest marketing asset and is the one thing most people will check out online before even stepping foot on your premises.  In this episode, I talk through some of the fundamentals of menu design and how[...]
  • Today, I chat to AJ Sharp, founder of Sharp Relations, a PR agency dedicated to helping food and Hospitality brands gain the reach and exposure they need.  In this episode, we chat about; why hospitality businesses should consider PR as an integral part of their marketing strategy; How a dedicated PR agency can help you[...]
  • Today I chat with Ola Sars, founder of Soundtrack Your Brand, the commercial arm of Spotify, which supplies music streaming services for businesses.  We are talking todays about how music can shape the way in which your customers experience your business. Why music and timing of music is so important for hospitality businesses; Some of[...]
  • Today we are talking about performance - specifically leveraging the power of your brain and how you can leverage the power of your subconscious to improve both your performance and the performance of your teams.   I am welcoming Melinda Limoges, a coach certified in motivational neuroscience, onto The Cafe Hustle to discuss the power[...]
  • In our first workshop type episode, I welcome Scott McNamara back onto the mic as he takes us through his template for analysing and forecasting gross profit margins in his business.  Knowing your gross profit is really important for many aspects of your planning and forecasting.it is also important when it comes to your menu[...]
  • In today's episode of The Cafe Hustle Podcast, I talk with Liam Jones, host of An Hour With An Indie Podcast and Founder CEO of Foursquare Group.  Foursquare Group is all about helping independent hospitality businesses manage their compliance and operations through their product, Pilla .Pilla includes a free online document library where you can[...]
  • In this episode, I dive into a really great conversation with Chris Adams of Ellis Adams Group about how the hospitality industry must change its image if we are going to attract our amazing people back to the industry and retain them going forwards.  As a hospitality consulting business, Ellis Adams Group helps business in[...]
  • Today I chat with Majella O'Connell of Pavlova and Cream about how food service businesses can use Instagram to market their business.  There are so many different ways for coffee shops and restaurants to use Instagram to reach the people in their area.  we discuss; Instagram hashtags and how they can help to get your[...]
  • In today's episode, I am looking at Mission, Vision and Values statements and why you should have them for your business, regardless of your size or culture.  I look at; The purpose of each of the three elements; Areas in which they can be implemented and benefit you, and; Touch on some tips about how[...]
  • In this episode, I explore the steps that have served me in developing our next leaders.  In the hospitality context,  that is whether you are in a cafe, coffee shop, restaurant or hotel, the process of developing and implementing a succession plan to identify the next leader is very similar.  In this episode I cover; [...]
  • In today's episode, we are talking about kitchen design and operation and how you can drive profitability from your back of house areas.  I chat with Izzy Kharasch of Hospitality Works about what you can do to drive your business performance in the kitchen.  We chat about; The importance of back of house design and[...]
  • Thai coffee is on the rise and today Andy chats with Susan Borvornpotsakul of Coffee Culture Thailand about the effect that this increase has had on the industry generally and how her business has helped to fill a gap within the market during the pandemic.  In todays episode, we chat about; The Thai coffee scene[...]
  • Today I am talking with Barbara Casey of Mobile High 5, a full-service SMS marketing company that helps you drive repeat business while allowing you to focus on doing what you do best.  In today's episode we discuss; What SMS marketing is and how it differentiates from other forms of marketing; How SMS marketing can[...]
  • Today we are talking about sustainability on The Cafe Hustle with Caroline Bell, founder of Cafe Grumpy.  Cafe Grumpy have a number of locations across New York City and Miami, and Caroline has a particular passion for sustainable choices in both her business and her personal life.  In today's episode, we chat about; The current[...]
  • Today we are diving into the world of alternative milk, in particular potato milk,  with the director of UK sales at Veg of Lund, Graham Stonadge.  Veg of Lund is the company behind DUG potato milk and it is becoming more and more well known as a viable alternative milk for many uses, particularly in[...]
  • In this episode, Andy chats with George Purnell of Koop & Kraft and Goozie and this is the latest in a series looking at how business owners and managers deal with the mental health of their staff and how they see our approach, as an industry, changing as a result.  In this episode, we cover[...]
  • In today's episode, Andy speaks with the Founder of Copperhouse Chocolate, Juliet Sampson.  In this episode, we explore her 100% vegan cafe, which focuses on high-quality products and delivering a great customer experience.  In this episode, we discuss; Why as cafe and coffee shop owners, we should really consider selling 100% cocoa hot chocolate; Why[...]
  • In today’s episode I chat with founder and CEO of Otolo, James Lemon.  In this episode we touch on the labour crisis and some strategies you can use to attract and retain your team members and James touches on a 3 pillar strategy to help you do that.Head to my website to join my newsletter,[...]
  • In this second episode in a series looking at mental health in the hospitality industry, Andy talks to Will Macpherson of CAM Ventures and Angus Grill & Larder.  In this episode, we are looking at a number of things we should all be looking out for as owners and managers when it comes to looking[...]
  • In today's episode, I am talking to Hannah Wolsey of Urban Emporiums in Birmingham.  Urban is a cafe but has a focus on bringing great coffee to their community and also partnering with a homeless charity in their area, Sifa Fireside, working together to tackle homelessness in and around their locations.  In today's episode we[...]
  • Today we head to Oakland Park in Florida and chat with Mikaela Schipani and find out all about Cyth & Co. - a coffee and cocktail bar serving a wide range of customers.  Today we talk about; Why you need to be hyper-organised when fitting out your coffeeshop; Why you should consider growth into the[...]
  • In this first series of special episodes talking about mental health in the hospitality industry,  Andy talks to Philip Juma of Juma Kitchen about how he deals with mental health issues and strives to be a business that doesn't contribute to poor mental health.  In this episode we discuss; Why it is important to be[...]
  • Today I talk to Lee McArdle and Chris Griffin, one-half of the co-owners of Hengata, a coffee shop and restaurant located in Harborne, Birmingham.  Hengata is a fairly new business with a concept focused on the community and creating a great space to "hang out", the literal translation What you need to consider when it[...]
  • Today we chat to Dan Nash of SixEight about what it takes to develop a cult brand for your food service business.  We dig into the fundamental elements that you should look to develop when considering the branding for your business.  It’s not as simple as opening your social media and creating a few posts,[...]
  • Today I am chatting with Rebecca Feely, owner of Kale + Coco, a plant-based, whole food cafe located in Dublin, Ireland.  We talk about the growth of the business from a smoothie bowl pop-up to a full-fledged brick and mortar cafe as well as some of the challenges of establishing an all vegan.  We speak[...]
  • In today's episode, Andy chats with Ed Kanerick of Stour Cafe in Hackney Wick in London.  Stour is a not-for-profit organisation that provides studio spaces and galleries for artists as well as running a number of community events, all supported by their cafe business.  In today's episode we talk about; Why hospitality is such a[...]
  • Steve Magnall is part owner (with founder Rebecca Bishop) of Two Magpies Bakery and together they have grown their artisanal bakery and cafe business to a massive 7 sites across Norfolk and Suffolk.  They have also grown their turnover from £620,000 to over £7.5 million in only 3 and a half years, with plans for[...]
  • Scott is the owner and operator of Gather Coffee Lounge in Oneida, Tennessee.  They now have 2 locations and 15 employees between their cafe in Oneida and their drive-thru in Huntsville and have been the first proper coffee locations in the area.  They faced challenges including educating their customers in the most up to date[...]
  • Today we talk to Jonathan Nalywaiko of Campers Coffee in Olympia, Washington.  Jonathan is the founder of Campers Coffee but is also an army veteran and a pastor of 15 years.  Once Jonathan finished as a pastor, he started City Campers, an outreach programme helping homeless people through addiction and mental illness issues. Jonathan got[...]
  • Today, The Cafe Hustle is talking accountancy with Gareth Evans of Evans & Co Hospitality Accountants.  After a career in the hospitality industry as a chef, Gareth decided to change to accountancy to help the amazing small business operators who work so hard to create the experience for their customers.  In this episode we cover;[...]
  • Today we are talking about ghost kitchens and how, when combined with a well-thought-out and consistent virtual brand, cafe's, coffee shops and restaurants can realise additional revenue whilst using the unused capacity of their food production areas. Whether you call them ghost kitchens, dark kitchens, virtual kitchens or cloud kitchens, they are all about preparing[...]
  • Today, I chat with Ebenezer Heng, business consultant and creator of On Coffee Makers, a very popular Instagram account sharing information and tips about coffee. We talk about how you can best develop the marketing of your coffeeshop or cafe including getting your product in front of new customers, and making sure your offer is[...]
  • Today, we head to Myaree in Perth, Australia, to talk to Renata Taylor about her coffee roasting business, Grouch & Co and her exciting new venture of a barista academy.  In this episode we talk about; Why using reputable coffee suppliers is important for both sustainability and ethical reasons; Why your branding needs to be[...]
  • Today, Andy talks to celebrity chef, author, restaurant operator and farm owner Chef Susy Massetti.  Born above her mother's restaurant, Chef Susy Massetti was literally born into the food and beverage industry and has worked in many places around the world, including Europe, the United States and, most recently, in the Middle East.  Chef Susy[...]
  • Today, Andy speaks to Alf Molinas of FoodRazor, an invoice management tool that provides near real-time data relating to your business expenses.  Alf discusses how we can use this data to better manage our businesses and get a better idea of how our business performs.In the current climate, with increasing costs and a squeeze on[...]
  • Hospitality businesses around the world are struggling to find staff to fill their available roles. The UK is no different in many respects, however the impacts of Brexit have compounded these issues, making them worse.The reduced need for staff members through a large part of the pandemic has meant that the true extent of issue[...]
  • Today I am talking to Nicolene Elhadad, founder of Xpresso Cafe's and known as The Franchise Queen.  Nicolene has successfully franchised her coffee shop business to 31 stores across South Africa since 2016.  Nicolene is the proud owner of several 6 and 7 businesses and is motivated by the impact and help that the work[...]
  • In today's episode, we chat to Juslena Randhawa, founder of Nashtaa Cafe in Slough, about how she managed to open an extremely successful cafe in the middle of the pandemic.  Juslena accidentally fell into starting the cafe after offering to help do breakfast at the hotel owned by a family friend.  This developed into a[...]
  • Today, Andy chats with Marina Prokoiosifi, co-founder of Dinerly, a solution for cafes and restaurants that provides a digital presence with a website as well as online ordering and table booking.Marina is talking about how you can use digital marketing to your advantage and make life easier for your customers. She also covers; Why you[...]
  • When Sarah Heward of The Real Food Cafe in Tyndrum, Scotland, left her high paying corporate job in London, she didn't quite understand the scale of the challenges before her.  The pull of a derelict Little Chef at the side A82 was the start of her vision of setting up her own coffee shop.Sarah faced[...]
  • There is no doubt that the pandemic has changed how hospitality businesses engage with their customers, at least in the short term.  That being said, some elements of how we interact with our customers will persist for a long time.  One such method is the use of technology to keep in touch with your customers. [...]
  • In today's episode, we talk to Lydia Papaphillipopulous-Snape of Warwick Street Kitchen about what it takes to develop an inclusive team culture in her coffee shops.  Not only has this culture helped her expand to a second cafe, but it has also helped them to begin work on a wholesale bakery, opening in late 2022. [...]
  • Today's episode see's us head stateside for a chat with Shannon Cornelius of Yellow Bike Coffee, based in Hermantown, off Lake Superior in Minnesota.  We are talking about the strength of the community around a coffee business and how you can have a tangible impact on the people interacting with your business.  Shannon fell into[...]
  • Hi, and thank you for joining me at The Cafe Hustle.  In this introduction episode, I will introduce myself, Andy Jones, and tell you about my background and why I founded The Cafe Hustle Podcast.  I will also let you know who the podcast is for, what to expect from the episodes and how often[...]
  • Get a taster of what is in store on The Cafe Hustle Podcast.  Andy Jones interviews inspirational and successful food business entrepreneurs and talks about the tool and strategies they have used for their success.  We are launching on 31 January 2022.https://www.thecafehustle.comIG: /thecafehustlepodcastFB: /thecafehustleTwitter: @cafe_hustle

Bringing the Mediterranean to the North of England with Atham Tscuhnikas of The Cafe Bar, Preston.

Interviewed live at the back of the Isle of Man TT Grandstand, I met Atham Tsuchnikas in arranging an interview relating to the Ace Cafe London and found out that Atham actually had his own restaurant too, so we worked together on this episode too. We have a great conversation about his business, The Cafe Bar, Preston, and the amazing people that work in it. We also talk about the challenges that the pandemic and Brexit have placed on hospitality businesses in the UK.

  • Why The Cafe Bar is ‘owned’ by the employees that work in it.
  • The challenges that Brexit has created for Mediterranean restaurants in the UK.
  • How Atham deals with reviews for The Cafe Bar.

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