#325 Stephen Logue Consultant at Hospitality Blueprints - Why Cleanliness and Service Can Beat Food
In this episode, Michael Tinser talks with Stephen Logue, a former business economist turned restaurateur and consultant, about the five core levers that drive restaurant success: cleanliness, service, atmosphere, food quality, and value for money. Drawing on decades of experience across FMCG, large pub chains, and his own award‑winning Brighton restaurant, Stephen explains why service and cleanliness often outweigh the food itself, especially for female diners who control household spending. He also shares how data‑driven research and a balanced "runner‑and‑rider" mindset—pairing passion with hard numbers—can transform struggling venues into thriving businesses.
#324 Sam Jett Executive Chef at Audrey - Appalachian Cuisine, Local Sourcing, and Circular Restaurant Systems
In this episode, Executive Chef Sam Jett discusses his stewardship of Audrey, a Michelin‑recommended restaurant in Nashville that celebrates Appalachian food traditions. He explains how he shifted the menu away from imported luxury ingredients toward hyper‑local sourcing—partnering with over 60...
#322 Graziano Cocco Performance Mental Coach - Lessons From Elite Sport for Hospitality Leaders
In this episode, Michael Tinser talks with performance mental coach Graziano Cocco, who blends elite sport psychology with hospitality leadership. Graziano shares his journey from front‑line restaurant work to coaching at Crystal Palace and other professional athletes, explaining how mental...
#321 Anthony Collins Founder at Work Better Studio - Lean Thinking in Hospitality: Fix the System, Not the People
In this episode, Michael Tinser talks with Anthony Collins, founder of Work Better Studio and former CEO of Top Flight Travel Group, about applying lean thinking to hospitality. Collins explains how focusing on fixing systemic processes—not blaming people—can boost profitability,...
#319 Bjarke Just Nielsen Founder at Norrlyst Koncernen - Scaling Restaurant Quality with Tech and Culture
In this episode, Michael Tinser chats with Bjarke Just Nielsen, founder of Nordust, about how his restaurant group has scaled to 20 venues, 550 staff and nearly a million guests by treating the business as a tech platform rather than...
#317 Nicole Antonio-Gadsdon Founder at Banana Pepper HR - Hiring for Human Magic and Hospitality Alchemists
In this episode, host Michael welcomes Nicole Antonio‑Gadsdon, founder of Banana Pepper HR, to discuss her new book *Help Wanted*, which reframes hiring as a form of hospitality that seeks "human magic" rather than just technical competence. Nicole argues that...