Is it really so important to protect data?

Today's guest on the Lunch at Work podcast has some compelling reasons to prove that data protection should be at the top of your agenda. 

This episode, Michaela(tag) chats with Siobhan Coetzer(Tag) about how data protection and AI are changing the way organisations handle personal information, and so should you.

We covered:

• How damaging phishing can be to an organisation
• What businesses should be doing to train their teams
• Protection of your own personal data
• How to avoid a data breach

Siobhan has made data protection simple to understand and gives a fresh perspective on the subject. 

Why do so many budgets fail, even when you think you’ve covered everything?In this episode of the Lunch at Work podcast, we sit down with Nick Wallace-Jones, BM’s Commercial Director, to uncover the real reasons budgets collapse, what most people miss, and how to set yourself up for success. If you’re responsible for budgets, tenders, or financial planning in your business, this conversation is a must-watch.

Ben Nagy from Flawsome Drinks joins us to share how their innovative approach is turning surplus and wonky fruit into delicious, sustainable drinks, helping businesses reduce waste while making a positive impact.

What is Flawsome?

What’s the best way to communicate a sustainable message?

How can we get more people to think about their food waste?

How to ensure consistency with an ever changing landscape

Does the product or the message come first?

Will a world with zero food waste ever exist?

Technological innovation in food waste

Innovative brands

Flawsome’s 5 year plan

What can the hospitality industry do to reduce food waste

Angus Brydon is a business leader, client relationship expert, and Managing Director at BM Caterers. With decades of experience in hospitality and contract catering, he has mastered the art of building strong business relationships that drive success. In this episode, Angus shares proven strategies for winning clients, maintaining trust, and creating meaningful workplace connections. His insights reveal why relationships, not just products, are the real key to business growth.

In this episode of the Lunch at Work podcast, we dive into all things Veganuary with Preyesh Patel, Co-Founder of Eat Curious. 🌱

Preyesh shares his journey from healthcare to launching a plant-based food company that’s redefining how we think about vegan food. We discuss the misconceptions around plant-based eating, how to introduce healthier menu options that your customers actually want to try, and why small changes can lead to long-term habits.

Over 25 years, Wendy Bartlett has built a multi-million-pound catering business, transforming her passion for food and people into an empire. But it wasn’t always smooth sailing. From embracing challenges to navigating difficult decisions, Wendy shares how leaning into healthy conflict has driven innovation, strengthened her team, and built a legacy of growth.

Dorrianne sits down with menopause expert, Tracey Allport, to explore the impact of menopause in the workplace. They discuss how organisations can better support women going through this transition, the common symptoms women experience, and the importance of creating an open dialogue. Whether you're an employer wanting to retain valuable team members or someone navigating menopause yourself, this episode is packed with practical advice and compassionate insights.

Members of the #BMfamily, John Anckle and Sunil Varma, dive into what Black History Month means to them, both personally and professionally. They discuss the celebration of Black culture, the complexities of tokenism, and how the corporate world can do more to honour Black history beyond October.

Let's face it, much of the coffee that offices provide is not great. Fabio, co-founder of Notes Coffee, has given us some great insight about how to ensure that your workplace delivers the best possible beverage experience.

Rhodri Williams serves as the Facilities, Environmental, and Sustainability Manager at Raymond Blanc’s Le Manoir aux Quat'Saisons. In this conversation, he shares how they address food waste and overcome challenges in maintaining sustainable practices. Facilities Managers and Sustainability Managers will find valuable insights to enhance their sustainability efforts in the workplace.