Packed House Podcast

Colm has a great, wide-ranging chat with Aaron Wall, owner and operator of Homeboy Bar.

Fascinating insight into the level of detail and commitment it takes to build a top-tier brand, experience, and most importantly, team!

Chatting:

→ Why simplifying your message is so important to connecting with your guests and team

→ The welcome sequence that builds trust instantly

→ The secret to Homeboy’s staff retention: a kick-ass onboarding

→ The Priority System that means his staff keep their cool even when shit hits the fan

→ How to create atmosphere and character in your venue

→ Simple tips to get your team bought into the business and the numbers, not just service

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If you want help making more profit in your independent hospitality business, book a call with Colm & Frankie

Follow Colm on Instagram for daily posts and helpful tips for running a hospitality business.

Colm chats to Charlie Wood-Jones, owner & operator of Cawsburger - chatting all things brand-building, restaurant ownership and Social Media 👇

-> How a lockdown burger side-hustle exploded into a packed-out restaurant

-> Why “testing and boosting” on Social beats ‘trends’ and big ad spends

-> Creative ways to collect (and use) customer emails

-> Top tips for independent owners: email strategy, brand personality, and staying nimble

-> The Cawsburger approach: leveraging nostalgia, playful branding, and personal touches

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Check out Charlie's brand, marketing & social consulting business CWJ Consulting

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If you want help making more profit in your independent hospitality business, book a call with Colm & Frankie

Follow Colm on Instagram for daily posts and helpful tips for running a hospitality business

Colm chats to Madeleine Geach of @thegoodlifecoaching about all things Leadership in hospitality.

At a crucial time for independent owners to level-up their leadership, we discuss:

-> Madeline’s unique hospitality journey - from teacher burnout to restaurant coaching

-> Simple “3 Ps” for finding your pride, even on tough days

-> Getting team training to stick through repetition and real-life practice

-> Taming your “advice monster” to coach, not just command

-> Why mentorship matters, and how to find the perfect guide for you

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For more info on Madeleine and the great work she does, check out her Instagram and website

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If you want help making more profit in your independent hospitality business, book a call with Colm

Follow Colm on Instagram for daily posts about running a hospitality business

Colm chats to Lucy Branson, owner and director at The Coastal Kitchen Family. A group of 5 hospitality venues along Portsmouth’s south coast.

Lucy is super passionate about people and this episode is all about how she builds an environment where people can thrive and contribute brilliantly to their business. Enjoy!

→ Instilling family values in a team of nearly 150 people

→ Why one-to-ones are crucial for success at every level of the business

→ How to build better leaders

→ Effective training methods and setting clear expectations

→ Building a career pathway for hospitality employees

→ Setting boundaries around work & family life, and building the business you want

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Colm chats to Paul Power, owner & operator of Power's Café & Deli in Weybridge.

Chatting:-> Moving from 80+ covers to 50 (and why revenue still went up)
-> Strategic staffing: letting one core team do it all - kitchen, serving, and even washing up
-> Why honesty about finances and bills keeps everyone motivated
-> Shrinking the menu, trimming overheads, and focusing on the bottom line
-> Creating different zones for different budgets: takeaway vs. full-service experiences
-> Brave decisions, “wrong” turns, and how to keep going when times get tough

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Colm chats to Alex Greig, owner & operator of Fuggles Beer Café with 2 locations in Kent.

A wide-ranging chat covering:

-> The evolution of craft beer and its customers

-> The appeal of a broad offering vs the reality of wastage and how he manages it

-> Finding efficiencies in every corner to combat the tough economic environment

-> The future of independent hospitality business models

-> Getting the most out of 'stop-gap' staff

-> The importance of doing the 'boring' work

Colm chats to Tony Adams, owner and operator of Hello Burger since 2015.

Chatting:

-> What the f**k is a system, and how do you get people to follow it?

-> Tony's 1:3:1 system for managers to communicate issues upwards

-> How to develop training programs for young managers on leadership

-> Balancing in-venue experience and delivery

-> Tony's top tips for success with Delivery Apps (gained from serving 25,000 burgers per year)

Colm chats to Louise Holme, owner & operator of Holme Stores

Chatting:

Colm chats to Carol Deeney, owner & operator of Deeney's. The home of Scottish scran and the famous Macbeth (haggis toastie).

Deeney's is now a multinational brand via East London, Tokyo and Phuket. Yes, you read that correctly!

Was it always Carol's plan to take haggis global?

A fascinating journey and great lessons for anyone wondering what the ingredients for a powerhouse hospitality brand are.

Chatting: