Was good to talk to Paul Williams from KFE Limited. It is a long one, but hey it seems if your business is close. We have nothing but time. Why not <a href="https://www.kfeltd.co.uk" target="_blank" rel= "noopener">find out more</a> about KFE.

Was good to talk to Paul Williams from KFE Limited. It is a long one, but hey it seems if your business is close. We have nothing but time. Why not find out more about KFE.

Was good to talk to Paul Williams from KFE Limited. It is a long one, but hey it seems if your business is close. We have nothing but time. Why not <a href="https://www.kfeltd.co.uk" rel="noopener noreferrer">find out more</a> about KFE.

#58 - Paul Williams, KFE Limited

Practical conversations for people who run food businesses.

The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade.

Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry.

We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses.

No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade.

If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

Business

Arts

Food

Management

Practical conversations for people who run food businesses. The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade. Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry. We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses. No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade. If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

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#58 - Paul Williams, KFE Limited

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