After Service

Mikkel Bjergsø is the founder of Mikkeller, a renowned beer and hospitality brand with breweries, bars, and restaurants around the world.

We talk with Mikkel about where his passion for beer comes from, how he got started brewing beer at home, the early days of Mikkeller, their rapid global expansion, the decision to open bars and restaurants, and the tough times they’ve faced.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io

Michiel Huisman is the co-founder of Teds, an all day brunch restaurant chain in The Netherlands.

We spoke with Michiel about the story behind Teds, what it's like running a business with your wife, how they realized Teds had the potential to expand to multiple locations, the mistakes they made along the way (and how they solved them), what they do to ensure consistency across all locations, and their plans to put Teds on the international map.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io

Michael Hu is the owner of several hospitality businesses, including the Korean BBQ & Sushi restaurant Nomi.

We spoke with Michael about the opening of his first restaurant Mister Wok (the first Chinese wok restaurant in the Netherlands), how it struggled to attract guests when it first opened, what he did to turn things around, and how he expanded the concept to seven locations before eventually selling it.

He also tells us about the other concepts he launched, including the Korean BBQ restaurant Nomi, his approach for launching new concepts, and his focus on margins and cash flow to fund new ventures.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io

Tijn Verstappen is a Dutch hospitality entrepreneur and the co-owner of 19 restaurants, including concepts like Pazzi and Blik.

In this episode, we speak with Tijn about how he went from working in a restaurant for 10 years to opening his own restaurant, how he managed to expand to 19 restaurants, why he chooses to work with partners in his restaurants, and what those partnership structures look like. We also look at his approach to opening new venues, his process for finding the right locations, and how he determines which concept is most suitable.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io⁠

Piet Klein is the CEO of Flammen, a Danish restaurant chain with 19 locations across the country.
In this episode, we speak with Piet about his transition to the hospitality industry after spending decades in retail, Flammen's focus on strategy and the advantages of running a restaurant chain like a retail business. We also looked back at the way they navigated through major challenges like Covid, how they came out stronger than ever, and their future plans for expansion (and their approach to enter this new market).
This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠workfeed.io

Jonatan Marc Rasmussen is the founder and CEO of All Gravy. A tech company that helps hospitality businesses improve internal communication and training.

In this episode, we dive deep into the world of AI and cover lots of practical examples. We talk about how you can use AI as a restaurateur, what it's good at (and what not), the rapid pace at which it is developing, and how it will play an increasingly important role in the future of hospitality.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠workfeed.io⁠

Ann Cathrine Lebech Hoe is the co-owner of restaurant Skovmøllen.

We spoke about what it was like to run a restaurant in the Dominican Republic, what she learned there about culture, how she became part of Skovmøllen, and why they are fully committed to their “people first” strategy.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠workfeed.io⁠

Oliver Kaae Mogensen is the COO of BUZZ Copenhagen, the group behind the popular concepts JAGGER, OTTO, and RITTA.

We spoke about his rapid ascent from restaurant manager to COO, the effort to change the perception of being a "fast food" chain, and the one thing they refuse to compromise on: organic ingredients. We also discussed the challenges of expanding to 34 locations across Denmark and Norway, and how they use training programs to combat high staff turnover.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠workfeed.io

Jacob Jørgsholm is a chef, serial entrepreneur, and one of Denmark's biggest food influencers. He is the founder behind Feed Bistro, WagyuPusher, and Jørgsholm.

We spoke about the five-year struggle to turn Feed Bistro into a sustainable business, the inspiration behind his iconic menu, and what it’s like to launch and run new ventures alongside his brothers.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠workfeed.io⁠

Emma Nørbygaard is the co-founder of Restaurant Aure, a Michelin-starred restaurant she runs alongside her partner, Nicky.

We spoke about the reality of pouring your life savings into a dream, the intense pressure of struggling to make ends meet while being documented by Gordon Ramsay's Knife's Edge, and how they managed to turn their restaurant in to a profitable business that achieved a Michelin star in just three months.

This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠https://workfeed.io⁠.