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
...............................................................................
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
...............................................................................
Check out Charlie's brand, marketing & social consulting business CWJ Consulting
...............................................................................
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
........................................................................................
For more info on Madeleine and the great work she does, check out her Instagram and website
.......................................................................................
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
Follow Colm on Instagram here
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
Join one of our free, live 25 minute masterclasses here
Follow Colm on Instagram here
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
Join one of our free, live 25 minute masterclasses here
Follow Colm on Instagram here
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)
Join one of our free, live 25 minute masterclasses here
Follow Colm on Instagram here
Colm chats to Louise Holme, owner & operator of Holme Stores
Chatting:
-> The daunting prospect of setting up a business in your mid-twenties
-> Being an introvert and figuring out how to engage customers
-> Embracing your values as a small business, and making them actually mean something
-> Getting comfortable in the uncomfortable
-> Dealing with the disappointment of expansion not working out
Join one of our free, live 25 minute masterclasses here
Follow Colm on Instagram here
Colm chats to Freddie & Stef, the brilliant couple behind Wylie's Coffee. Chatting: -> Aussie & Japanese influences on Wylie's -> Creating a space for a moment of calm in a chaotic world -> Their checklist when choosing a winning location -> Why it took them too long to build a team -> Their plans for expanding beyond coffee Enjoy! Join one of our free, live 25 minute masterclasses here Follow Colm on Instagram here
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: -> Advertising Industry to Scottish Street Food -> The foundations of building a strong brand -> Having a USP and sticking to it -> Lessons in consistency and simplicity -> Taking Haggis global via Japan & Thailand - lessons learned along the way If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to info@packedhouse.co.uk
-> Choosing a People First approach over tech (and losing money initially) -> How he used his 20+ years experience at Pizza Express to build a simple, but effective customer journey -> Obsessing over the little, trivial, details pays off in the long-run -> Analysing everything, and trusting your gut
If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to info@packedhouse.co.uk
Colm is joined Chris Fox of Prego Italian Restaurant in Buckingham to discuss all of the lessons from his 21 years of running Prego.
The episode is packed with practical advice that you can take and implement in your independent hospitality business tomorrow.
Chatting:
-> How Chris has rejected the delivery apps in favour of his own delivery operation
-> Dealing with the new generation - tweaking your hiring & training to get the best out of them
-> The benefits of thinking about your hospitality business like a sports team
-> Lessons to be learned from the last economic crisis and applied to this one
-> How leading from the front is the best way to build a culture
Enjoy!
If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to info@packedhouse.co.uk
Colm talks to Ben Shaughnessy, owner and operator of The Kitchen At. With a storied 25+ year career in corporate ‘big business’ hospitality. We explore the differences in working for a big corporate versus operating independently. The operational stuff that translates and, importantly, the lessons you can only learn as an independent operator: -> Realising that everything starts and ends with people -> What it takes to grow a ‘destination’ site vs High Street -> How he obsesses over details to win in this tough environment -> Nurturing staff so they turn down job offers elsewhere -> His dilemma with introducing service charge in the business A really fantastic insight from someone with so much history and knowledge in hospitality, applied on an independent level. Enjoy!
If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to info@packedhouse.co.uk
Ever wondered what it really feels like to run an independent hospitality business? This latest episode with Spencer Bowman of Mettrick's is a pure, unfiltered look at everything that can happen on a hospitality entreprenurial journey -> Burnout > neglecting relationships & friends to breathe life into the business -> Regret > the decision to sell his business because of the burnout -> Reflection > getting out of the business and trying new things, realising that not all problems were because of him -> Rebuilding > a fresh perspective on how to bring the business back from the ashes It's a fantastic conversation all about hospitality, passion, values and personal development.
Enjoy! If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to info@packedhouse.co.uk
Colm chats to Phil Herodotou, owner of Black's Burgers in Epsom.
Phil has tons of phenomenal insight and lessons from his journey through franchising. He's now on his third go around of building the business back up after significant setbacks. His clarity of thought and wisdom around what works and when things go wrong is second-to-none.
In the episode:
-> Phil's journey through Franchising - Why, How & What Happened
-> Scaling with a simple, effective business model based around SOPs
-> How he makes delivery apps work for them
-> Why product quality is the beginning, middle and end of it all
Enjoy!
If you want to chat about anything in the episode, or would like some help making changes to your independent hospitality business, drop Colm & Frankie a DM on Instagram or send an email to info@packedhouse.co.uk
What is a brand? Why do I need one? Why should I care? How do I build one?
If you've ever asked any of these questions, then this episode is for you!
Colm & Frankie chatting all things brand. Giving you practical tips and advice for how to build yours and looking in depth at some great independent hospitality brands.
Brands referenced:
Colm chats to Henry Pearman, owner & operator of The Horseshoes, Belbroughton and The Chequers, Cutnall Green.
One pub leased from Stonegate, the other operated as a Freehouse.
We dive into the good & bad of both and get a great insight into Henry's journey and lessons around his food offer, building out his team and his desire to make constant improvements in his business.
If you want to chat about anything in the episode, or would like some help making changes to your business, drop Colm & Frankie a DM on Instagram or send an email to info@packedhouse.co.uk
The first episode of the new ‘Biggest Challenge’ series where Colm & Frankie discuss, in detail, one of the big challenges they are hearing from independent owners.
But it’s not just talking about the challenge, these episodes are going to be packed full of helpful thoughts and advice for how to overcome them. The kind of things Colm & Frankie are helping independent owners with on a daily basis.
Today they’re tackling inflation. That big old dirty word that continues to consume the industry.
Talking about specific ideas to get costs under control, so that you can make a profit in this new high-cost world:
→ Knowing your numbers and becoming a P&L ninja
→ Tackling labour costs
→ Improving your Gross Profit
So if you’re feeling stuck, or are looking for ways to improve your business, then these episodes are going to go down a treat.
If you want to chat about anything in the episode, or would like some help making changes to your business, drop Colm & Frankie a DM on Instagram or send an email to info@packedhouse.co.uk
Get ready for a special couples-in-business episode as Colm is joined by Frankie (his wife & business partner) for a great conversation with Jo & Pete Morrison (also husband & wife), owners of Jo & Co Restaurant in Hove, East Sussex.
Jo & Pete have a decorated career in corporate hospitality, with over 200 restaurant openings between them, before opening Jo & Co in 2018.
They've just celebrated their 5th birthday and have tons of experience to share.
Check out their awesome Instagram account here
If you need help turning your expensive hobby into a successful business, then get in touch with Colm & Frankie on Instagram or by email at info@packedhouse.co.uk for a chat.
A great conversation with one of the BEST young GMs in the game, Matt Clark.
This episode is full of real, tangible insights. Tings you can start doing to run your business more efficiently and effectively with your team and people at the heart of it.
If anything strikes a chord and you'd like to have a chat, you can reach out to Matt on Instagram
Follow Colm on Instagram for free independent hospitality tips & advice every day.
Make more money, build great teams and get bums on seats!