The Entrepreneur Experiment

In this week's episode, I chat with Conor Sheridan, founder of Mad Egg restaurants. 

In just over a year, Conor has taken his idea from his notebook to having 3 highly popular outlets in Dublin.

In this episode, we discover just why so many restaurants fail and how Mad Egg is smashing that trend.

We learn how Conor developed his concept despite having zero restaurant experience. 

Most importantly, he reveals just how they make their chicken just so damn tasty!

After a short break, I'm back with big news and a new project is revealed.

In this episode, I share why I've been away, news of my live show and reveal a new project that is launching next week. 

 

After a short break, I'm back with big news and a new project is revealed.

In this episode, I share why I've been away, news of my live show and reveal a new project that is launching next week.

Everyone has an idea for a product or how they wish they could perfect their favourite one.

In this week's episode, I chat with Sean Toomey who spends his days imaging new ideas and reimagining old ones! 

In his Tony Stark style workshop, alongside his co-founder Rob, they design, test and build brand new products, right here in Dublin.

Sean breaks down exactly what it took to start his own business and how he helps other entrepreneurs create their dreams every day. 

Everyone has an idea for a product or how they wish they could perfect their favourite one.

In this week's episode, I chat with Sean Toomey who spends his days imaging new ideas and reimagining old ones! 

In his Tony Stark style workshop, alongside his co-founder Rob, they design, test and build brand new products, right here in Dublin.

Sean breaks down exactly what it took to start his own business and how he helps other entrepreneurs create their dreams every day.

Micheál Dyer and his co-founder Conor McCallion have built Ireland's largest meal prep company with zero outside funding from their HQ in Galway.

In this episode, Micheál breaks down the exact strategies they used to expand from just 23 customers in their first week, to now being Ireland's number 1 provider.

We chat about how to effectively leverage influencers, how digital strategies have changed since they started and explore the biggest challenge any entrepreneur faces in the food industry. 

Micheál Dyer and his co-founder Conor McCallion have built Ireland's largest meal prep company with zero outside funding from their HQ in Galway.

In this episode, Micheál breaks down the exact strategies they used to expand from just 23 customers in their first week, to now being Ireland's number 1 provider.

We chat about how to effectively leverage influencers, how digital strategies have changed since they started and explore the biggest challenge any entrepreneur faces in the food industry.

Luke's idea for his business is as simple as it is brilliant. He hated queuing for his morning coffee so he simply starting hacking the system. 

That was his lightbulb moment and he set out to create an app that would let him skip queues whenever he wanted! 

We chat about how Luke took his idea from simply an idea to a full-fledged app, the importance of finding a co-founder that shares your vision and how to attract clients and users in the crowded app space. 

Luke's idea for his business is as simple as it is brilliant. He hated queuing for his morning coffee so he simply starting hacking the system. 

That was his lightbulb moment and he set out to create an app that would let him skip queues whenever he wanted! 

We chat about how Luke took his idea from simply an idea to a full-fledged app, the importance of finding a co-founder that shares your vision and how to attract clients and users in the crowded app space.

A true entrepreneur can take a concept that has been around for hundreds of years, completely reimagine it from the ground up and improve it 1000x.

This is what Chris Lauder is done with his school. This week's guest started a hugely successful grind school that he has transformed into full-time school.

Learn how Chris started in a local parish hall and has transformed that into a campus that now serves over 3,500 students per week.