In this episode, Travis and Tom get into the changing vibe of a well-known London pizza spot, and what it says about the gap between a great concept launch and operational reality.

They talk AI in hospitality - slow booking response times, stretched sales teams, and whether tech is the answer to an ongoing problem in the industry.

And they get into the economics of a pint. Guinness pricing, supply chain squeezes, and a nifty tool called Percy that could save independents serious money.