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Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here 🍲 

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 Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit.
Contact us: [email protected]

How do we ACTUALLY save restaurants from closing?

The UK government aren’t gonna save hospitality… but Marco Pierre White and Pan Koutlakis think they have the answer with Eat Club.

Restaurants.

It’s easier than you think to save your restaurants.

Are you going to be your neighbor?

What’s FUCKING MENTAL is most punters don’t even know.

This cataclysmic earthquake is brewing in the background.

Behind the warm hug of hospitality hides the cold bite of fear.

You revel in merriment, operators reel in morbid fear.

Fear of closure. Fear of NI increase. Fear.

In the dining room, your giggling gaggle laughs over languid luncheon.

In the back room, the howling fantods scream up operators’ bones.

Think of your favourite restaurant for one second… do you realise how scary it is right now?

ON THE MENU:

1. From Cafe to Nightclub GM at 19: Eat Club's Genesis
2. Behavioral Science & Social Proof in Nightclubs
3. Volume is Everything: Why Restaurant Capacity Matters
4. Reframing the Question: Growth vs. Cost-Cutting Mindset
5. Product Market Fit: Why Restaurants are Quiet Mid-Week
6. What is Eat Club? Dynamic Pricing for Restaurants
7. The "Trough of Sorrow": Building Eat Club Through COVID
8. Lessons from a Montenegrin Boss: Relentless Work Ethic
9. The Challenge of Scaling: From 12 to 100+ Employees
10. Tech Insights for Restaurants: Customer Lifetime Value
11. Dynamic Pricing Objections: Why People Don't Get It
12. Dynamic Pricing & The Human Element in Sales
13. Marco Pierre White: Early Investor & Eat Club Ambassador
14. Marco Pierre White on Brand vs. Business: Fill Those Tables
15. Arbitrary Pricing: Why Dynamic Pricing is Essential

 Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit.
Contact us: [email protected]

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 

 ---------------------------------

🤝 Let's Connect!
►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)  

Ladies and laddies, Rory & Osh in one poddy.

That is all.

ON THE MENU:

• Scale Kills Magic: Why The Devonshire Will Never Open A Second Site
• Why Restaurants Must Think About “Cost of Entertainment Hour” + “why skint kids spend loads on video games”
• The Devonshire Hiring Strategy: Hire people who think like we think… “hiring your mates is an underrated hiring strategy”
• Broken Fork + Silent Irritants Rule: “Your Job is to ANNIHILATE Silent Irritants”
• Amazon Primeification of Pulling Pints: “…Marketing spends too much time amplifying positives vs. reducing negatives”
• What Standing in Queues teaches us about folly of consumer research… “if it’s felt not thought, therefore it’s not said”
• How Pub Seating Arrangements can improve Train Journeys… “you still feel seen and welcome if you’re leaning on an edge”
• The Danger of The Internal Four Walls: “Use your eyes like you’ve never used them before”
• How to Make Your Pub Busy + Do Things That Don’t Scale… “literally walk around your pub or restaurant and buy punters pints”
• How to create a BRANDQUAKE… “never forget the impact of human to human interactions”
• The Busy Rule: “If you can’t be good when you’re busy, you can’t be good when you’re not busy”
• Customer Acquisition vs. Customer Retention… “brands spend way to much time on customer acquisition vs. customer retention”
• Why Estate Agents don’t let buyers speak to sellers + “why watering your garden plants increases the chance of selling your house”
• Waitrose’s Inversion Communications Rule… “NEVER FORGET…what you don’t do is also a form of communications”
• Tommy Hilfiger Bullshit Rule: “necessary level of bullshit for a necessary level of expenditure”
• Silent Irritants vs. Silent Pleasantries: how to use behavioural variability to make your customers incredibly happy
• Differentiation requires something incredibly random… Rolls Royce Umbrellas in the car

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🌟 HUNGRY's Absolutely Bloody Marvelous Sponsors🌟
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✨North Star: (www.northstarbc.co.uk)
  Get your FREE 30min Consultancy Session with North Star 👉 https://calendly.com/andy-northstar/free-30mins-with-north-star-team

😱Got empty tables? EatClub connects your restaurant with diners in real time, turning quiet hours into profit.
Contact us: [email protected]

💷💶💵For more on MIMO payments, financing & cash flow:
mimoHQ.com 

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🤝 Let's Connect!
►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)
 
 

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 

 ---------------------------------

🤝 Let's Connect!
►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)  

In this episode of the Hungry Podcast, Henrik Grim, co-founder of Mimo, sits down to share the lessons he’s learned from scaling startups, investing in brands, and navigating the brutal realities of cash flow. From his early days at iZettle and Spotify to launching Mimo, Henrik traces the path that shaped his approach to building companies with purpose and resilience.

He explains why cash flow is the make-or-break factor for consumer brands, how raising money is more of an art than a science, and why Sweden’s cultural DNA — rooted in the “Law of Jante” and flat hierarchies — has influenced the way startups are built. Henrik dives into what sets apart the businesses that succeed, from customer obsession and competitive urgency to knowing when data is helpful — and when it just creates noise.

Along the way, Henrik reflects on personal challenges: balancing founder obsession with family life, grappling with insecurities, and learning how to give ownership and responsibility to others. He draws sharp parallels between competitive sailing, his sport of choice growing up, and entrepreneurship — from reading the conditions to finding your own path rather than following competitors.

This conversation is packed with insights on startup culture, fundraising, prioritization, customer focus, and leadership — all delivered with Henrik’s mix of candor, humility, and hard-won experience.

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 

 ---------------------------------

🤝 Let's Connect!
►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)  

Franco Fubini was born in Argentina, raised in Italy, educated in America, and built his career in London.

He’s worked for Goldman Sachs, Apple, and luxury food brand Valderrama.

But then came Natoora.

Today, Franco is the founder of Natoora – the chef-obsessed fruit & veg supplier, serving Ottolenghi, Dan Barber, and Alain Ducasse.

This episode is an eye-opener into food systems, supermarket power, and how our plates shape the planet.

ON THE MENU:

1. Growing up between Argentina, Italy & the U.S. – how culture shapes taste.
2. The Goldman Sachs years – why Franco walked away from banking.
3. Apple’s obsession with perfection – and how it influenced Natoora.
4. Alain Ducasse, Dan Barber & Ottolenghi – building trust with world-class chefs.
5. Why supermarkets destroyed seasonality – and how Natoora fights back.
6. The hidden cost of cheap fruit & veg – why “local” doesn’t always mean good.
7. How Natoora built a supply chain from scratch – and why it matters.
8. Why chefs are the real gatekeepers of better farming.
9. The problem with food labels, and why transparency beats marketing.
10. Franco’s long-term vision – a revolution in how we eat and farm.

An honest, global, and deeply inspiring conversation with one of food’s great challengers.

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♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It’ll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here - https://hungryfeast.beehiiv.com/🍲 

 ---------------------------------

🤝 Let's Connect!
►Let's link-up here ​ (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)  

Story is heart breaking

Age 0 – prematurely born on an ants nest, roadside in Uganda
his parents couldn’t afford to get him to hospital in time

Age 4 – plagued with illness due to his premature birth

Age 8 – his father mysteriously “dies” in the Ugandan Civil War
His Mother, in so much pain, doesn’t speak for 4 years.

Age 12 – his beloved Mother passes away
her final words “don’t be scared, do what you need to do”

Age 13 – he’s up for adoption. Sitting in the room with 14 parents.
No one raises their hand to take him.
He’s alone.
Completely alone.

Age 14 – he meets and lives with an 83 year old called WyWy.
WyWy tells him:
“if you’re going to do it. DO IT. Don’t rush. But, Don’t wait”
3 weeks later, WyWy dies

Age 16 – he’s living alone. again.
All alone again.
Fixing water supplies in Uganda schools.
Mowing lawns.
Buying and selling cows.
Hustling.
Hustling.
Hustling to fund his education.

Age 17 – he meets a Texan reverend called Don Cripps.
He becomes a Don Cripps translator.
Don Cripps helps to him get to London.

Age 18 – he defies his “fate”. moves to London. Studies law.

Today, he’s the founder of BLUE TURACO COFFEE

Wycliffe Sande is a LIVING LEGEND.
 THE definition of high agency.

A poddy filled with tears, joy, apathy, empathy.
 Hope, so much hope.
 never giving in.
 never giving up.
 always smiling.
 always laughing.

Total honour bro.