In the Soup

Our final episode of Series 2! Christian is joined by Jeriko Van der Wolf, executive chef at HMA group in Thailand. Jeriko is extremely accomplished with multiple openings under his belt. He and Christian discuss the effect of Covid 19 on tourism led economies as well as how delivery has shaped the industry over the past few months.

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Series 2 episode 4 features Nant Tantiprasongchai, co-founder of TiffinLabs - a full stack virtual kitchen. He and Christian discuss how delivery has grown throughout the pandemic, TiffinLabs plans for international expansion as well as what to expect next.

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Blog: blog.gotenzo.com

This week Christian speaks to Terrence Tsang, hospitality consultant and founder of Quality Quotient Solutions. Formerly the F&B director at the Four Seasons Hong Kong, the only hotel to house two 3 Michelin star restaurants, Terrence has had a very varied career in the hospitality industry. He and Christian discuss Hong Kong's response to the pandemic now that they are in their third wave and Terrence gives advice to those currently at the beginning of their reopening journeys.

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Blog: blog.gotenzo.com

Christian is joined by Moji Neshat, General Manger for Singapore at Nando's. They discuss what provisions Nando's has put in place to keep operating in the safest way possible, what the future of the industry looks like and what advice Moji has for restaurateurs in the UK and US.

Find Tenzo:

Twitter: twitter.com/tenzoinc

Linkedin: linkedin.com/company/Tenzo-inc./

Instagram: instagram.com/tenzo_ppl/

Blog: blog.gotenzo.com

This series Christian talks to restaurant operators in countries who are further ahead in the reopening process than the UK and the US. This week Christian speaks to Indra Kantono, Co-founder of Jigger and Pony group. Jigger and Pony has just been awarded the best bar in Asia by the Top 50 list. They discuss how reopening in Singapore has gone as well as how the Jigger and Pony group have diversified their offering and the good to come out of it.

Find Tenzo:

blog.gotenzo.com

Linkedin: Tenzo Inc

Twitter: @Tenzoinc

Instagram: Tenzo_ppl

In this week's episode, Christian is joined by Barak Peled, Co-founder and Commercial Director at Morso. Barak has over 15 years' experience in the UK restaurant industry, launching his own concept, Morso, in 2017. Barak discusses what it was like opening his second location just days before lockdown, his feelings on tronc and the eventual reopening of the industry.

Where to find Tenzo:

blog.gotenzo.com

gotenzo.com/demo

Linkedin: Tenzo Inc

Twitter: @tenzoinc

Instagram: @tenzo_ppl

In Episode 4, Christian speaks to James McLean, chef, owner and now restaurant consultant. They discuss the issues facing the industry and what operators can do now to prepare for the future.

As usual find out more at: gotenzo.com/blog

Twitter: Tenzoinc

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Linkedin: Tenzo inc.

In this episode of In the soup, Christian talks to Managing Director of European Pubs, Charles Owen. They cover the challenges of running restaurants and bars in the Alps, the effect of Coronavirus on an industry centred around tourism and government action.

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Twitter: @Tenzoinc

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In the 2nd episode of the series, Christian speaks to Robb Harris, Finance Director at Upham Pubs, a 14 location pub group. They discuss the effect of Coronavirus on pubs, the financial challenges of running a traditionally low margin business and Robb's own journey into the hospitality industry. Follow us to be the first to know about new episodes!

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Welcome to In the soup, the podcast by restaurateurs for restaurateurs.

Every episode features a different role in the restaurant industry. Episode 1 is the CEO.

This episode features Eathos CEO, Andy Holman. Christian and Andy discuss the current pandemic’s effect on restaurants and how Covid-19 will affect the future of the industry, as well as Andy’s almost 40-year-long career running F&B operations.

For more information, go to https://blog.gotenzo.com/ or follow Tenzo on Twitter @tenzoinc or Instagram @Tenzo_ppl