Podcast · 362 episodes
HUNGRY., page 2
by Dan Pope · English
HUNGRY is THE podcast for Challenger FMCG & Hospitality Founders wanting to pour gasoline on growth. We chat with the industry BIG HITTERS. We ooze out the HIDDEN success secrets they’ve never told before and dive deep into their gut-wrenching failures, so you avoid them. We help you grow bigger, faster, stronger. Over the last 6 years, we’ve chatted to some insane guests on the poddy: Rory Sutherland, Seth Godin, Jamie Laing, Spencer Matthews, Tom Kerridge, Sir John Hegarty, The founders of SOHO House, TRIP, The Devonshire, Tony’s Chocolonely, Vita Coco Look, I’ll be blunt, HUNGRY is NOT your normal podcast. HUNGRY is NOT scripted and sterile Q&A interviews. HUNGRY is for pretty much no one. HUNRGY is a deliciously fun, wild and crazy, ADHD rollercoaster of free flowing conversations. got what it takes? Buckle up. Strap in. get ready to… FEED YOUR HUNGER
All episodes, page 2
Espresso: Rory Sutherland "10 x 1 Is Not The Same as 1 x 10"Rory Sutherland argues that “10 x 1” isn’t the same as “1 x 10,” affecting pricing, time-savings models, and customer behavior.3 Jul 2026 · 4 min · 4 chapters
Soho House Founder: The Biggest Mistakes All Businesses Make (And How To Fix Them)Nick Jones, founder of Soho House, explains how he built a global hospitality “collection of houses” from a single Soho members club, and the biggest mistakes businesses make—especially…29 Jun 2026 · 1 h 27 min · 34 chapters
Espresso: Henrik Grim on Nassim Taleb and Black SwansHenrik Grim discusses Nassim Taleb’s ideas—Black Swans, Anti-Fragile thinking, and barbell strategy—and how they apply to business building and venture investing, including risk management via…26 Jun 2026 · 5 min · 3 chapters
I Quit My Job, Had Zero In The Bank and Built London's Hottest Indian Restaurant - The Tamila StoryTamila’s origin story—founders quit jobs, launched an Indian restaurant in London with no money, and learned how to run a high-demand hospitality concept through failures, COVID-era constraints, and…22 Jun 2026 · 1 h 44 min · 44 chapters
Espresso: Fallow Chefs - How to Use Creativity to Solve Problems - The Banana Split ProblemThe episode argues that “sustainable” should be backed by real certification and that creativity in hospitality can reduce waste while still delivering top-tier taste and profit.19 Jun 2026 · 5 min · 3 chapters
UK's #1 Protein Bar "Grenade": The Playbook Behind The £600M Exit - Al BarrattHow Grenade (UK protein bar brand) built to a £600M+ valuation and navigated invasive due diligence before its exit/major deal with Mondelēz (Cadbury’s owner), plus lessons on pricing, retail…15 Jun 2026 · 1 h 56 min · 43 chapters
Espresso: How To Actually Exit Your Food & Drink Brand for Millions - Giles Brook, innocent, Vita CocoHow food & drink startups can maximize odds of a successful exit by focusing on “proper business” metrics (gross margin, EBITDA/EBITDAR) and strengthening brand earlier than founders expect.11 Jun 2026 · 15 min · 3 chapters
Rory Sutherland’s Restaurant Would Break Every Rule (And Be Fully Booked)How restaurants and hospitality businesses can use behavioral science to increase profit and bookings by changing customer expectations and choice architecture—often by doing “opposite” or…10 Jun 2026 · 58 min · 21 chapters
Social Media Genius: The Content Strategy To Make People Pay Attention in 2026 | James Smith, NeutonicSocial media content strategy focused on “attention” in 2026—how to package, hook, and distribute content so people actually watch and then convert.8 Jun 2026 · 1 h 58 min · 55 chapters
Espresso: James Smith, Neutonic founder - The Power of Authenticity in Brand BuildingAuthenticity vs “facades” in brand building, and how ego can distort what made founders successful. Guest: James Smith, founder of Neutonic (creator/drinks brand context).5 Jun 2026 · 7 min · 4 chapters
How to Keep Your Restaurant Rammed for 10+ Years: London’s Most Iconic Sri Lankan Restaurant “Hoppers” - Karan GokaniHow founder Karan Gokani keeps London’s Sri Lankan restaurant Hoppers busy, relevant, and growing for 10+ years—through benchmarking (not over-innovating), scaling with codified culture, and aligning…1 Jun 2026 · 1 h 45 min · 44 chapters
Espresso: Will Guidara - Praise Is Affirmation. Criticism Is InvestmenBuilding a feedback culture using praise and criticism—“Praise is affirmation, criticism is investment”—so teams improve without emotional blowups.29 May 2026 · 8 min · 4 chapters
London’s Most Famous Restaurateur “Maintaining Your Standards Is The Fastest Way to Bankruptcy” - The Wolseley, The Ivy, Le Caprice, Simpson's - Jeremy KingJeremy King, London’s long-running restaurateur, argues that restaurants fail when they stop changing.25 May 2026 · 2 h 15 min · 53 chapters
Espresso: Will Guidara - How Any Business Can Apply World Class Hospitality for an INSANE Unfair AdvantageApplying “world-class hospitality” to create an “insane unfair advantage by finding friction and turning it into delight, even in unlikely businesses.21 May 2026 · 8 min · 4 chapters
19 Life-Changing Marketing Lessons from The World's No.1 Restaurant - Will Guidara, Unreasonable HospitalityWill Guidara’s “Unreasonable Hospitality” masterclass on how hospitality and excellence create a competitive advantage in any industry.18 May 2026 · 2 h 39 min · 82 chapters
Espresso - Rory Sutherland - How Restaurants Can Better Use Space to Make PROFIT!!!!How pubs and restaurants can use underused space and diversified revenue streams to increase profit, plus customer acquisition psychology.14 May 2026 · 6 min · 3 chapters
The Brand Strategy Experts: Why Marketing Is Broken & What Actually Works in 2026 - DASH Water, BOTIVO, All Things Butter, The Pickle House FoundersBrand-building strategy roundtable on how product, packaging, and distribution are changing in 2026, using examples from dairy, non-alcoholic drinks, pickle juice, and luxury brand collaborations.11 May 2026 · 1 h 41 min · 51 chapters
Espresso: Michel Roux Jr. - What Was it REALLY Like Working With Marco Pierre White?Michel Roux Jr. reflects on working in the kitchens of Gavours/Gavroche and Le Gavroche in the 1970s–80s, focusing on Marco Pierre White’s fiery temperament, how leadership kept him in line, and how…7 May 2026 · 11 min · 5 chapters
The £100,000-a-Week Restaurant Built From the Ingredient Every Chef Throws AwayPoor Boys (Kingston, just outside London) and how they built a high-volume, $100k/week-style restaurant from “waste” chicken ingredients, using product consistency, social media carefully, and rapid…4 May 2026 · 1 h 51 min · 60 chapters
Espresso: Rory Sutherland & The Devonshire Founder... How To Nail Influencer MarketingHow to “nail” influencer marketing by combining credibility with a great underlying customer experience; plus discussion of what makes a great pub/restaurant and the importance of an on-site owner.30 Apr 2026 · 6 min · 3 chapters
How London’s Most Famous Thai Restaurant Made Customers Addicted - Lukie Farrell, SpeedboatHow Lukie Farrell (Speedboat) built London’s Thai restaurants around authentic Thai ingredients and a “modern Bangkok” dining experience, using greenhouses in Dorset, Thai supply lines, and…27 Apr 2026 · 1 h 33 min · 42 chapters
Espresso - Jackson Boxer - Why Chefs Are NOT RockStarsThe episode argues against romanticizing chefs as “rock stars” or “artist geniuses,” saying kitchens are team-based and that society’s need for scapegoats/young burnout has displaced rock culture.23 Apr 2026 · 9 min · 3 chapters
How Aperol, Coco Cola, Tony's Chocolonely Hack Your Brain - University of Oxford Professor Charles SpenceEvolutionary psychology applied to marketing—how brains use sight, sound, and smell to predict food and shape expectations; plus examples of “color hacking” (especially blue) and “sonic…20 Apr 2026 · 1 h 58 min · 58 chapters
Espresso - Sir John Hegarty Breaks Down His Best Work of All TimeSir John Hegarty discusses what great advertising is, why it must be both persuasive and promotional, and how simple ideas become “profound” in the space between a viewer’s ears.16 Apr 2026 · 8 min · 4 chapters