After Service is the podcast for restaurant owners, managers, and enthusiasts. Hear from chefs, managers, and owners about how they run their business, lead their teams, and keep things profitable.
From Michelin star restaurants and fancy cocktail bars to large restaurant groups and the local bakery down the street — they share their stories in the After Service podcast.
Mikkel Bjergsø is the founder of Mikkeller, a renowned beer and hospitality brand with breweries, bars, and restaurants around the world.
We talk with Mikkel about where his passion for beer comes from, how he got started brewing beer at home, the early days of Mikkeller, their rapid global expansion, the decision to open bars and restaurants, and the tough times they’ve faced.
This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at workfeed.io
14 May 2026
All Day Brunch | Michiel Huisman
Michiel Huisman is the co-founder of Teds, an all day brunch restaurant chain in The Netherlands.
We spoke with Michiel about the story behind Teds, what it's like running a business with your wife, how they realized Teds had the potential to expand to multiple locations, the mistakes they made along the way (and how they solved them), what they do to ensure consistency across all locations, and their plans to put Teds on the international map.
This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at workfeed.io
6 May 2026
Building Concepts | Michael Hu
Michael Hu is the owner of several hospitality businesses, including the Korean BBQ & Sushi restaurant Nomi.
We spoke with Michael about the opening of his first restaurant Mister Wok (the first Chinese wok restaurant in the Netherlands), how it struggled to attract guests when it first opened, what he did to turn things around, and how he expanded the concept to seven locations before eventually selling it.
He also tells us about the other concepts he launched, including the Korean BBQ restaurant Nomi, his approach for launching new concepts, and his focus on margins and cash flow to fund new ventures.
This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at workfeed.io
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