This is a very special episode as we are joined by our Strategic Brand Expert, Richard Liverman, who has worked with our Founder, Scot Turner to shape the Auden brand to share some of the insights he has brought to our conversations over the last 18 months.
This is a fantastic insight into how Richard helps brands be amazing including lessons learnt working with Nike, Godiva and Jack Daniels as well as how you can apply some basic business foundations into your business.This is an episode full of business advice for any leader.
00:00 Episode Teaser
01:22 How Richard Helps
03:29 Clarity is King
05:36 You're not the Hero
09:21 Creating Ambassadors
13:00 Why No Budget Sparks Creativity
16:00 Don't be Boring
19:15 The Nike World Cup Lesson
25:48 The Shopping Centre Theory
32:00 Why Every Business Needs Scaffolding
36:52 Be Uncomfortable
39:00 The Secret To Keeping Your Brand Fresh
40:00 Stop, Start, Continue
Richards Resources:
To learn more about Richard and how he helps businesses - visit his website Richer Solutionshttps://richersolutions.com/
📚 Book recommendations in the episode to help your business:
Building a Brand Story by Donald Millar
https://amzn.to/4qFmVRI
Remarkable by David Salyers
https://amzn.to/49IZ11z
Atomic Habit by James Clear
https://amzn.to/4ov4oX1
What do McDonald’s, Shake Shack, and Subway have to teach hoteliers about F&B?
A lot more than you might think.
In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey break down the key lessons hotels can take from the world of Quick Service Restaurants (QSR). From process design and automation to training and consistency, they explore how QSR thinking can transform hotel F&B operations.
Expect insights on:
- Why QSRs succeed through process, repetition, and scalability
- The difference between “quality” and “consistency” in food delivery
- How prescriptive training can make teams more confident
- Why hotels should simplify rather than overcomplicate operations
- Real examples of applying QSR thinking in hotel outlets
Chapters:
00:00 – What hotels can learn from QSRs
03:30 – Don’t make it complicated: efficiency at scale
07:17 – Why quality = consistency in QSR
10:13 – McDonald’s burger process explained
15:07 – Development designed for operators, not chefs
16:19 – Scoops, measures, and standardisation in hotels
20:12 – Process, repetition, and prescriptive training
21:24 – Final reflections: lessons for hoteliers
What does it take to go from employee to founder — and create a boutique hotel brandin Dubai?
In this episode of Hospitality Huddles, Scot Turner sits down with Judit Toth, Founder of Inhabit Hotel, to explore her remarkable journey from wellness and sales to building her own hotel company. From the chaos of pre-opening tosustainability practices and financial discipline, Judit shares the entrepreneurial mindset that turned her vision into reality.
Expect insights on:
- How to make the leap from employee to entrepreneur in hospitality
- Lessons from launching a hotel brand during Covid
- Why “young at heart” is a better target audience than demographics
- How to build culture through empowerment, trust, and ownership
- Balancing sustainability with profitability in boutique hotels
- Why human connection remains more valuable than technology
Chapters:
00:00 – Introduction to Judit Toth and her journey
01:40 – From Hungary to Dubai: career beginnings
05:28 – Why Dubai is a hub for entrepreneurship and growth
09:51 – Making the leap from employee to founder
16:28 – Creating a boutique hotel for the “young at heart”
20:23 – Empowerment and culture in hotel operations
24:16 – Doing things differently: entrepreneurial mindset vs tradition
28:13 – F&B challenges and profitability lessons
30:04 – Biggest learnings from pre-opening
34:16 – How guest expectations are changing
36:07 – Future trends and the next generation of travellers
38:25 – AI vs human connection in guest experience
41:11 – Closing reflections and where to find Judit
Hotel food and beverage is never just a restaurant and a bar. It’s weddings, conferences, VIP dining, in-room service, and even that couple who want dinner in the middle of a meadow.
In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey unpack why hotel F&B is uniquely complex — and what leaders must do to design, plan, and operate spaces that can adapt to constant demands.
Expect insights on:
- Why hotel F&B is far more demanding than standalone restaurants
- The importance of designing for operational ease, not just aesthetics
- Real examples of how one space must serve multiple functions in a single day
- Why adaptability, strategy, and team collaboration are critical
- How to avoid compromising on the non-negotiables
Chapters:
00:00 – Hotel F&B has to be everything at once
01:55 – From meadows to weddings: why hotel service is complex
04:52 – Guest-centric experiences beyond the restaurant and bar
08:40 – Operational realities vs. design ideals
10:15 – Learning from the craziest guest requests
13:48 – The “swan effect” of luxury hotel service
15:09 – Spaces that flip from conference to dining to events
17:22 – Don’t compromise on the non-negotiables
How do you design hospitality spaces that truly stand out? And why is sameness the enemy of great experiences?
In this episode of Hospitality Huddles, Scot Turner is joined by Jake Rynar, Co-Founder of No Wall Studio, to explore how brand, design, and community building intersect to create spaces people love. From experiential master planning to micro-niche concepts and residency programmes, Jake shares how to make sameness extinct in hospitality and beyond.
Expect insights on:
- Why most spaces feel generic — and how to break the pattern- Designing hospitality like a consumer product, not just an asset- The convergence of F&B, retail, and community in urban planning- Low-barrier entry points that connect locals with hotels- How residency models and brand collaborations are reshaping F&B- Why guest journeys should be designed before and after the stay
Chapters:
00:00 – Introducing Jake Rynar & No Wall Studio
02:27 – What it means to “make sameness extinct”
05:42 – Urban planning and the shift toward experiential communities
07:39 – Post-Covid convergence: work, social, and lifestyle spaces
11:01 – Designing ground-floor F&B with positioning in mind
14:31 – Immersive brand storytelling and wayfinding
19:33 – Why planning must start early in development
20:08 – Building community through permeable design
23:17 – Case studies: Shoreditch, Mayfair & Austin
26:01 – Low-barrier entry points: coffee as a gateway
27:50 – Projects that became cultural entryways
31:28 – Emerging trends: brand mash-ups, residencies & F&B+
35:28 – The rise of micro-niche concepts
38:04 – Why guest loyalty depends on differentiated experiences
41:15 – Designing for the full user journey
43:06 – Final reflections
In this special launch edition of Hospitality Huddles, we take a deep dive into the brand-new Food & Beverage Report 2025. Moderated by Thomas Finn, Founder of Edwards & Finn, the conversation brings together Michael Grove (CEO, HotStats) and Scot Turner (Founder, Auden Hospitality) to dissect the numbers shaping hotel food and beverage performance.👉 What you’ll learn in this episode:Why hotel F&B profitability remains under pressure despite steady revenuesHow UK vs US hotel F&B performance compares across revenue, cost, and marginsWhy labour costs continue to erode profit and what operators can do to adaptThe hidden opportunity in hotel breakfast profitability and guest preferencesWhat today’s hotel guests really want from food and beverage in 2025How data and benchmarking can guide F&B strategy, revenue growth, and cost controlThis conversation explores the realities of running profitable hotel restaurants, bars, and breakfast operations — and where the biggest opportunities for hoteliers, asset managers, and F&B leaders lie today.📊 Download the full Food & Beverage Report 2025 here: https://www.audenhospitality.com/fb-report-2025?utm_source=youtube&utm_medium=social&utm_campaign=fb_report_2025_launch&utm_content=youtube_description_cta 🎧 Subscribe for more insights on hotel F&B, hospitality strategy, and guest experience innovation.
What does luxury really mean in 2025? And how can hotels and restaurants design experiences that guests will never forget?
In this episode of Hospitality Huddles, Scot Turner sits down with Oliver Corrin, Creative Director at EDG, to unpack how luxury hospitality is evolving.
From autonomy and storytelling to the power of small moments, Oliver shares why guest-centric design, immersive experiences, and family travel are redefining what five-star service looks like today.
Expect thought-provoking insights on:
Chapters:
00:00 – Introduction and Oliver’s journey into branding
03:28 – Data and gut instinct in defining hospitality concepts
05:44 – Why guest-centric design beats stakeholder-centric decisions
06:25 – How definitions of luxury are changing
09:50 – Designing for freedom and autonomy in guest experience
14:11 – The debate: technology vs. touch in luxury service
20:59 – Why hotels undervalue families (and why that’s a mistake)
28:10 – Small moments and details that matter most
34:44 – Training teams to deliver authenticity and storytelling
43:42 – Storytelling as the foundation of hospitality
48:09 – Future luxury trends: dinner parties & brand collaborations
53:48 – Closing reflections
#HospitalityHuddles#LuxuryHospitality #FBStrategy #HotelConsultants #GuestExperience#StorytellingInHospitality
What really makes or breaks a restaurant opening? It’s not just the food, the marketing, or even the buzz on launch day — it’s how you manage recruitment, training, and reputation from day one.
In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey reflect on their recent opening of Noreen in London’s St. Christopher’s Place.
They share the lessons learned from a busy launch, from why they deliberately limited covers in the first few weeks, to how overstaffing and focusing on the basics can protect long-term success.
If you’re preparing to open a restaurant or hotel F&B venue, these insights are essential.
Chapters:
00:00 – The biggest challenge of openings: recruitment
00:57 – Opening at Noreen, London – the reality
02:13 – Why limiting covers can protect reputation
04:18 – Overstaffing and recruitment challenges in London
07:57 – Market competition and the realities of labour force
09:28 – The power of Google reviews for reputation
13:03 – Training and reinforcing the basics
14:55 – The three key lessons from Noreen’s opening
16:08 – Final reflections
How do you build a lasting network for F&B leaders in one of the toughest hospitality cities in the world?
In this episode of Hospitality Huddles, Scot Turner is joined by Desiree Dills and Roy Sommer, Co-Founders of the Food & Beverage Managers Association (FBMA) London. Together, they share the story of how FBMA was born, why it matters, and what’s next for the association that’s been supporting F&B leaders for over a decade.
Expect insights on:
- Why F&B needed its own dedicated peer-to-peer network
- How FBMA has grown from 10 members to a thriving London community
- The power of mentoring, peer learning, and shared best practice
- How networking events and sponsors keep the association strong
- The international partnerships shaping the future of FBMA
Chapters:
00:00 – Introduction and welcome at Great Northern Hotel
01:00 – Desiree & Roy’s journeys in F&B and leadership
03:00 – Why FBMA was created and the first London gathering
05:00 – Building structure: committees, sponsors, and growth
07:00 – Longevity, passion, and keeping the association relevant
08:00 – Networking events, sponsors, and community building
10:00 – The importance of peer-to-peer mentoring in F&B
12:00 – FBMA today: development, training, and future plans
16:00 – Challenges for F&B leaders: staffing, creativity, and relevance
20:00 – Why hotels must look beyond “functional” F&B
23:00 – Advice for aspiring F&B managers
27:00 – FBMA international partnerships and global connections
33:00 – Technology, automation, and the future of hospitality
35:00 – What’s next for FBMA London
Hospitality Huddles is back! In this bite-size relaunch episode, Scot Turner and Bal Mahey share why we pressed pause, what’s changed behind the scenes, and why the future of hotel F&B strategy, thought leadership, and authentic contentmatters more than ever.
From rethinking the role of boutique hoteliers to learning from content creators like Stephen Bartlett, this episode sets the tone for the next chapter of Hospitality Huddles — where we’ll feature industry leaders, creative thinkers, and voices beyond hospitality who inspire us to think differently.
Whether you’re a hotelier, F&B consultant, or hospitality brand, this conversation will spark ideas about strategy, content, and the power of authenticity in today’s fast-changing world.
Chapters:
00:00 – Why we paused Hospitality Huddles
01:05 – The value of stopping, rethinking, and rebranding
02:24 – Going bigger with guests: hoteliers, leaders & fresh voices
03:40 – The importance of boutique hoteliers and new perspectives
04:23 – What bite-size episodes will deliver
05:13 – Making it relevant beyond hospitality
06:25 – Personal journeys and lessons learnt
08:24 – Shifting from operators to creators
10:15 – Why raw, authentic content resonates
12:38 – Bal’s first vlog in Paris
14:17 – What to expect on YouTube and what’s coming next
Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Jason E Brooks of HospIvation as they talk about leadership in hospitality and why say someone is a Manager isn’t a dirty word.
Listen to the episiode as Jason shares his favourite five chapters of his book, Every Leader Needs Followers.
Timestamp:
0:00 - Challenges in Professional Coaching and Management
2:22 - The Role of Data and Comfort in Leadership
5:44 - The Importance of Clear and Concise Communication
9:48 - The Difference Between Consulting and Coaching
15:52 - Creating Space for Effective Coaching
22:41 - The Role of Delegation in Leadership
30:00 - Challenges Faced by Hospitality Leaders
32:41 - Effective Communication in Leadership
37:52 - How to Work with Jason E Brooks
To learn more about Jason follow her on LinkedIn
https://www.linkedin.com/in/jason-e-brooks/
Visit his website here https://www.jasonebrooks.com/
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Hospitality Huddles is brought to you by Auden Hospitality.
Rewriting the rules of hotel F&B.
If you would like to embrace a different mindset, check out our website www.audenhospitality.com
For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel
Join Scot Turner as he sits with Chef Smokey & Sandra of the Homies on Donkeys to reflect on their first two years of running their own brick and mortar restaurant. This is a candid account of a founders journey to being on Time Out, Hardens and Infatuations places to visit let alone a great review from Grace Dent on opening night. To learn more about the Homies visit their website https://www.homiesondonkeys.com/ Follow them on Instagram https://www.instagram.com/homiesondonkeys
Join Scot Turner for this week's Hospitality Huddles episode as he speaks with global award-winning chef, Jodi-Ann Palmer of The Food Design Agency about how she uses data mining and science to create fun and innovative food menus that make a difference.
This episode is packed full of knowledge for F&B leaders and Executive Chefs globally.
To learn more about Jodi-Ann follow her on socials
https://www.linkedin.com/in/jodi-ann-palmer-841aa617/
To work with The Food Design Agency or learn more
https://www.thefooddesignagency.com/
A link to the book Scot and Jodi discussed in the episode, The Flavour Thesaurus
https://www.amazon.co.uk/Flavour-Thesaurus-Niki-Segnit/dp/0747599777
------------------------------------------------
Hospitality Huddles is brought to you by Auden Hospitality.
Rewriting the rules of hotel F&B.
If you would like to embrace a different mindset, check out our website www.audenhospitality.com
For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel
Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Crissy Saint of Kidsmenus.com about why restaurants are missing out if they don’t take kids seriously and how their platform is making operators lives so much more easier.
To learn more about Crissy follow her on LinkedIn
https://www.linkedin.com/in/csaint/
To learn more about Kidsmenus.com visit their website.
------------------------------------------------
Hospitality Huddles is brought to you by Auden Hospitality.
Rewriting the rules of hotel F&B.
If you would like to embrace a different mindset, check out our website www.audenhospitality.com
For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel
Would you want to get brand visibility to 5.7 Billion people - to put that in perspective that's 10X the amount of people that watched this years Super Bowl! Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Elizabeth Doss of Izzy Ink Studio who has 5.7 Billion views on social media and now helping brands like Auden to do the same. Learn her secret and how you can amplify your brand to get more market penetration in this weeks episode. To learn more about Elizabeth follow her on socials https://www.linkedin.com/in/izzyink?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app https://www.instagram.com/izzyink?igsh=OGluamVrd3FzY3ls To work with Elizabeth visit her website https://www.izzyinkstudios.com To find the Auden Hospitality GIFs search @audenhospitality on GIPHY where we now have 4.1 million views in just seven months. ------------------------------------------------ Hospitality Huddles is brought to you by Auden Hospitality. Rewriting the rules of hotel F&B. If you would like to embrace a different mindset, check out our website www.audenhospitality.com For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel https://www.youtube.com/@audenhospitality?sub_confirmation
Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Michael French from Room Runners about the use of robots in food & beverage and how it can support and not replace humans.
A chat sure to get you curious over how you could help your teams.
To learn more about Michael follow him on LinkedIn
https://www.linkedin.com/in/michaeldfrench/
If you are interested in Room Runner and the launch
https://www.roomrunner.io/
The robot company Michael recommended in the episode was Keenon
https://www.keenon.com/en/
------------------------------------------------
Hospitality Huddles is brought to you by Auden Hospitality.
Rewriting the rules of hotel F&B.
If you would like to embrace a different mindset, check out our website www.audenhospitality.com
For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel
https://www.youtube.com/@audenhospitality?sub_confirmation
Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Peter Heath of Venue Performance about some of the data in the recent Auden Whitepaper on the current F&B landscape in H1 2024. The episode confronts the data and discusses the future of M&E. To learn more about Peter follow him on LinkedIn https://www.linkedin.com/in/peter-s-heath/ Venue Performance https://www.venueperformance.com/
What we cover in today's episode:
Introduction and Defining Hospitality (0:00 - 2:37)
Overview of Venue Performance (2:38 - 4:31)
Trends in Meetings and Events (4:32 - 8:00)
Impact of COVID-19 on Events (8:01 - 11:30)
Challenges and Opportunities in the Events Industry (11:31 - 15:30)
Adapting to Modern Customer Expectations (15:31 - 19:00)
The Role of Data in Venue Performance (19:01 - 22:43)
Adapting to Change and Using Data (22:44 - 28:07)
Personalisation and Flexibility in Events (28:08 - 34:15)
Venue Performance's Approach to Data (34:16 - 42:24)
Conclusion and Call to Action (42:25 - 47:21) ------------------------------------------------ Hospitality Huddles is brought to you by Auden Hospitality. Rewriting the rules of hotel F&B. If you would like to embrace a different mindset, check out our website www.audenhospitality.com Uncover the latest trends and in-depth data driving the F&B industry in the UK and US for the first half of 2024. Download the full Auden Food & Beverage Report H1 2024 today. https://www.audenhospitality.com/fb-report-h1-2024
Join Scot Turner for this week's Hospitality Huddles episode as Michelle Moreno joins him in RedFarm in Covent Garden, London during a day of filming to recap their favourite things from 2024 and finish on their wish for 2025.A fun episode with lots of laughs and giggles.
To learn more about Michelle follow her on LinkedIn
https://www.linkedin.com/in/michelle-moreno-1b843620/
------------------------------------------------
Hospitality Huddles is brought to you by Auden Hospitality.
Rewriting the rules of hotel F&B. If you would like to embrace a different mindset, check out our website www.audenhospitality.com
Uncover the latest trends and in-depth data driving the F&B industry in the UK and US for the first half of 2024.
Download the full Auden Food & Beverage Report H1 2024 today.
https://www.audenhospitality.com/fb-report-h1-2024
Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.
This week Scot & Bal share the equipment that should be on your capex and opex shopping list.
If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.
To follow Bal on LinkedIn click here:
https://www.linkedin.com/in/balmahey/
To Follow Scot on LinkedIn click here:
https://www.linkedin.com/in/scot-turner/
To learn more about Auden Hospitality, visit our website www.audenhospitality.com
Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Adam Forman, Founder of Support Wizard, Captive Wi-Fi and soon to be released, Table Ready. This is a great episode that talks all about why first-party data is so important and why restauranteurs should look to retail to enhance their guest experience both physical and digital.
To learn more about Adam follow him on LinkedIn
https://www.linkedin.com/in/adamforman/
To Listen to Adam’s Podcast Captive Conversations
https://open.spotify.com/show/4aKgkOBWwDtTbdCCrZblZt?si=BATizCFJSJusHW6X4nxPiA
https://www.youtube.com/@captivewifi
------------------------------------------------
Hospitality Huddles is brought to you by Auden Hospitality.
Rewriting the rules of hotel F&B.
If you would like to embrace a different mindset, check out our website www.audenhospitality.com
Uncover the latest trends and in-depth data driving the F&B industry in the UK and US for the first half of 2024.
Download the full Auden Food & Beverage Report H1 2024 today.
https://www.audenhospitality.com/fb-report-h1-2024