35 years, that's how long I spent running restaurants and hotels across 4 continents. As a Michelin-starred chef and co-founder of Kitchen CUT, I know the blood, sweat and tears it takes to be successful in the hospitality industry. Join me as I dive into all areas of operations with special guests every episode. I'll share my experiences whilst hearing from operators of every size. Hospitality is a difficult industry to navigate, many try and few truly succeed - so what separates one from the other? That's what we'll find out.
PREPPED with John Wood
Claim This Podcastby John Wood
8 episodes
Updated Daily
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Podcast Overview
35 years, that's how long I spent running restaurants and hotels across 4 continents. As a Michelin-starred chef and co-founder of Kitchen CUT, I know the blood, sweat and tears it takes to be successful in the hospitality industry. Join me as I dive into all areas of operations with special guests every episode. I'll share my experiences whilst hearing from operators of every size. Hospitality is a difficult industry to navigate, many try and few truly succeed - so what separates one from the other? That's what we'll find out.
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Publishing Since
4/28/2020
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Recent Episodes
July 16, 2020
Episode #8 Holly Hallam: Keeping the human ‘touch’ in hospitality today
<p>Holly Hallam is Managing Director at <a href="http://www.designlsm.com">DesignLSM</a>, a multi-disciplined studio that specialises in strategy, branding, architecture and interior design for hospitality clients such as Roka, Galvin restaurants, D&D, Gaucho, Hilton, Marriot and Taj Luxury hotels.</p> <p>In this episode, we discuss how operators can reopen their doors safely - without losing the important 'human' touch of hospitality. Holly discusses the difference between Cautious Guests and Revenge Spenders, how to develop golden rules for your customers and staff so you can build confidence and what can be done to fill the spaces left in your venue from social distancing measures. Or as Holly prefers to call it - spatial distancing. After all, if hospitality isn't social, there really isn't much point is there?</p>
June 16, 2020
Episode #7 Chris Barber: You have a great idea, but can it be a great business?
<p>Known as the ‘dream killer’ – Chris Barber doesn’t take it personally! He works with brands such as <a href="www.ihg.com">IHG</a>, <a href="www.pizzaexpress.com">Pizza Express</a>, <a href="www.byron.co">Byron</a>, the <a href="www.royalalberthall.com">Royal Albert Hall</a> to turn concepts into resilient businesses. Starting as a chef, he achieved a Michelin star and was a personal chef to Prince Charles, before setting up his consultancy.</p> <p>In this episode, Chris discusses the key points of success – and failure – in hospitality operations. Could a limited menu help to cement your brand? Who is your demographic and how does location affect this? We answer these questions and many more. Ultimately, Chris believes that best people going forward won’t just be great cooks, but also strong business people.</p>
June 1, 2020
Episode #6 Neil Graham: How will hospitality attract workers after the pandemic?
<p>Neil Graham is the founder and MD of <a href="https://spayse.com">SpaYse International</a>, one of the UKs leading hospitality recruiters. Neil initially trained as a chef but became passionate about finding the next generation of hospitality talent. In the past 10 years Neil has interviewed over 50,000 people and reviewed millions of CVs, so he has his finger firmly on the recruitment pulse.</p> <p>In this episode, Neil confirms that there are lots of disgruntled hospitality workers in the market due to how previous employers handled the coronavirus lockdown. When recruitment does pick up again – many will be cautious about who they work for next. With the market flooded with skilled individuals, how can HR directors recruit the right people for them once business picks back up?</p>
8 total episodes available
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This podcast updates daily.
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