SERVED WITH HOSPITALITY | BY STOREKIT

Alongside working as Managing Director at Brewdog Bars, a multinational brewery and pub chain, James is the cofounder  of TiPJAR, a cashless tipping platform that enables staff to receive cashless tips directly from customers and are able to distribute them transparently amongst the team.In this episode of Served With, Adam and James discuss: Innovations and worldwide expansion for Brewdog bars, with recent openings in Shanghai, Korea, and Iceland.The impact COVID has had on the hospitality sector, with changes to operations, communications, and bar openings.Tackling major problems surrounding tipping in the hospitality industry and the creation of a modern, transparent, digital platform to help staff receive tips.Looking to the future and possibilities for both brands, facing challenges, and finding solutions that help people working in the hospitality industry.Watch and listen to Served With podcast to learn more about how James is working with Brewdog and TiPJAR to redefine the hospitality industry and find innovative solutions for staff, teams, and customers.Relevant links:https://www.wearetipjar.com/?gclid=CjwKCAjwk_WVBhBZEiwAUHQCmZztfyNDnlUjsDtZQWVQtwiNsjbGaQSaa_Il4vKIfnPnGFEFXth4LBoChncQAvD_BwEhttps://www.brewdog.com/ukhttps://www.linkedin.com/in/savedbyjames/?originalSubdomain=uk

Micheal Stocks is currently working as a freelance consultant within the hospitality sector, working on projects that have a particular focus on drinks menus, training, store openings, and growing businesses. In this episode of Served With, Adam and Micheal discuss:A proactive mindset and the skills that help to start a freelance consulting career.Covid’s impact on Micheal’s work with clients and the uncertainty he faced early on. The work-to-life balance, with increased working flexibility and working for exciting brands.Differences between the freedom and choice of projects when working in a corporate environment vs freelance. Watch and listen to Served With podcast to learn more about how Micheal became a freelance consultant and how he grew his consultancy business throughout the pandemic.Links that are related: https://mikestocks.co.uk/#consulting #consultant #projectmanagement #restaurants #hospitality #projects #drinkmenu # #storeopenings #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #wetledvenue #ordering #experiences #servedwith #storekit #bartending #hospitalitytrends

Micheal Stocks is currently working as a freelance consultant within the hospitality sector, working on projects that have a particular focus on drinks menus, training, store openings, and growing businesses. In this episode of Served With, Adam and Micheal look at:Using post-mortem techniques to help examine what might fail within a project and how to prevent roadblocks, consider contingencies and set realistic timelines for projects. What different stakeholders might need to get out of new software systems and how to consider the upgrades a business needs.Identifying different challenges a business is facing and providing solutions for all the stakeholders involved. Considering feedback, keeping the focus on a project, and making sure projects are feasible. Watch and listen to Served With podcast to learn more about project management and how Micheal is helping businesses to develop their software and technology as well as considering how this fits with the stakeholder's needs.https://mikestocks.co.uk/Hashtags:#stakeholder #sitemanagement #projectmanagement #restaurants #hospitality #projects #timeline #software #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #POS #inventorysystems #training #servedwith #storekit #hospitality #solutions #operations

Sebastian Lyall is the founder and creative director of Lollipop, an innovative lifestyle group at the junction of technology, immersive, and hospitality.  In this episode of Served With Adam and Sebastian explore:+  Lollipop’s recent daring ventures into naked dining, Breaking Bad inspired bars, and bringing together drinks, dining and experiences to create Funhouses+ The design decisions and creative elements that are considered from vision to final venue.+  Innovations and productising traditional hospitality and entertainment by combining it with immersive and cutting edge venue designs. + How shifts in culture and trends can influence how bars and restaurants are built and operate in the future. Watch and listen to Served With podcast to learn more about Lollipop and how Sebastian’s redefining the hospitality industry. Links that are related: https://chelseafunhouse.com/chelsea-funhouse-mainhttps://wearelollipop.co.uk/abouthttps://wearelollipop.co.uk/the-bunyadi/#theatricalhospitality #conceptualbar #hospitality #restaurants #cocktails #funhouse #lollipop #hospitalitytech #immersivedining #theatricalcocktails #mobileordering #entertainment #food #beverage #lifestyle #bar #dining #wetledvenue #ordering #experiences #servedwith #storekit #bartending #hospitalitytrends

What is modern luxury? Is it playing a gameboy in a creek? Is it being massaged by a drone? Is it people wearing uniform, or not? Here to tell us the answers is Mark Surguy, the General Manager of Firmdale's Soho Hotel. He's leading that team to the ultimate luxe experience. But how can he make it modern?

Adam Stead and Rosie Swaffer discuss the first 100 days of being a Head of Marketing at Patty & Bun. + How and what should you look for in your first marketing hire?+ What does a first marketing hire do?+ What should you do with your first 100 days as head of marketing in a software company?+ How does social media work at Patty & Bun? 

For this podcast, I'm talking to Annica, the lead consultant from 2forks, which is a menu consultancy which takes the idea of "menu engineering" very seriously. When is it appropriate to apply choice psychology to menus? How far can design guide judgements? How long should your menu be? How can I avoid snake oil salesmen in this space? What's best practise for writing a menu? How do I write a menu? What kinds of menus work for customers? What makes a good menu? Find the answers to all these questions and more in this podcast.

Vic Banham is the creator of Antler Social, an agency specialising in TikTok marketing for hospitality businesses including restaurants, bars, hotels, and festivals. I wanted to find out how a marketing strategy should work for a hospitality businesses. What makes a hospitality tiktok strategy successful? Why should hospitality businesses focus on tiktok? What kinds of content work for hospitality businesses on tiktok? #tiktok #marketing #restaurantmarketing #restaurants #hospitalitymarketing #hospitality #hotels #foodporn

The Carlton Tavern was knocked down in 2015, just as work from Heritage England was underway to document the site and introduce it to "listed" status. In the aftermath, following a heroic campaign from local residents, the pub was ordered to be rebuilt "brick-for-brick". And today, in 2022, the pub as it once existed has been opened for a year. I spoke to Tom Rees and Ben Martin, who now own the pub, to find out how they're making good on the campaign. 

 Your kids are speaking in a secret language via text... they're messaging about miso, the devilish new ingredient here to uproot the old flavours and add complexity to your dishes. Jonathan is a former Ottolenghi chef who has quit his job in order to grow miso. Now he runs Kultured, a budding direct-to-consumer miso brand which promises to get miso in front of millions. Not only is Jonathan a business man, but an artist, as he trains the miso process on unusual ingredients including bacon and haribo. 

For this podcast, we're talking to Louise Palmer Masteron about women in hospitality in 2022. International Women's Day is a global day celebrating the social, economic, cultural and political achievements of women. The day also marks a call to action for accelerating gender parity. Significant activity is witnessed worldwide as groups come together to celebrate women's achievements or rally for women's equality. In hospitality, I wanted to check in on where we were and what the industry can do to support women, how the industry has changed for women, and some of Louise's experiences dealing with these issues in her position as CEO.

 Albert Bert learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat Saisons, 2 Michelin Star in Oxfordshire. Before joining the Clove Club - UK’s top-ranked restaurant in ‘World’s 50 Best Restaurants’ for two years running and 26th best restaurant in the world. He collaborated with Dan Barber of 'Blue Hill At Stone Barns' on his revolutionary 'WastED' project. In 2017 Bert won the UK’s Top Young Sommelier competition sponsored by Flint wines. He then blended & released his own wine with legendary estate Château Pesquie. In 2018 he was nominated by GQ Magazine and Imbibe as ‘Sommelier of the year’. He then went on to open the Mandrake Hotel as ‘Head of Wine’. Where he was named in the top 50 most influential people in the wine industry by Drinks Business. In 2020 he published his first book with Penguin ‘Which Wine When’ – what to drink with the food you love. It was shortlisted for The Fortum & Mason Award for Drinks book of the year 2021. He then opened Bottles 'n' Jars in Highgate – an award winning wine & deli shop. He currently consults & supports some of the UKs best restaurants, chefs and bars writing and curating bespoke beverage offerings specialising in wine.  Linkshttps://storek.it/book-a-chat https://www.amazon.co.uk/Which-Wine-When-What-drink-ebook/dp/B07R3WJDLS

George & Karl together manage Ballie Ballerson, a ballpit cocktail bar in the heart of Soho. We talk about:+ The long list of vibe activities which underpin vibe, from your aircon to your menu + How to train your staff, surely the most important part of your vibe?+  What kind of music is right for your venue?  And importantly, how to face down a DJ who is not vibe compliant.+ How has vibe changed lately?  Linkshttps://storek.it/book-a-chathhttps://www.ballieballerson.com/

Nicolo Portunato is the cofounder of the Plarform Bar and Competitive Socialising space, and we talk about the Competitive Socialising trend in hospitality.First, we talk about Platform Bar – how does it work, how does the business model work, and what kind of person is visiting it. Then we begin to talk about the competitive socialising trend more generally and what it means for hospitality.Watch for more details! Linkshttps://storek.it/book-a-chathttps://www.experienceplatform.co.uk/

I talk to Dan Brookman, the CEO of hospitality software Airship and Toggle, about marketing my hospitality businesses from scratch. We cover location, brand and proposition, collecting data, and running email campaigns for the International Chicken Bar. 0:00 – I pitch the international chicken bar to Dan, we discuss menu, pricing, and location 7:19 – Dan gives his advice on how to launch the International Chicken Bar13:00 – Dan talks about how to collect data which will form the basis of an ongoing marketing campaign18:30 – Dan and I talk about what to do with the data you have Links: storekit , airship , toggle the ultimate question