Explore every episode of the podcast Hospitality Reframed

Most hotel restaurants fail for one simple reason.

They try to please everyone.

In this episode of Hospitality Reframed, Scot Turner sits down with Mark Hayton to discuss the transformation of The Manor House at Foxhills, one of the UK's most respected country club destinations.

Together they unpack the thinking behind creating Lomri, why Foxhills chose to move away from a traditional hotel restaurant, and how a bold concept has helped attract members back into the Manor House, increase repeat visits and bring new local diners through the gates.

More importantly, they discuss how successful hospitality projects are actually created.

From creating the right concept and involving operational teams early, to challenging assumptions, stress-testing ideas and building authenticity into every decision, this conversation offers practical lessons for hotel owners, operators and developers looking to create restaurants that genuinely perform.

If you're interested in hotel F&B strategy, restaurant concepts, hospitality design, destination dining, hotel food and beverage, or creating experiences guests actually remember, this episode is packed with insight.

Chapters

00:00 – Welcome to Foxhills and the story behind the club

02:40 – Why Foxhills never stops investing in the guest experience

04:15 – Why food & beverage is the glue that holds a club together

07:40 – The problem with the original Manor House restaurant

09:40 – Why the brief wasn't "refurbish the restaurant" but reinvent the Manor House

11:40 – Why Foxhills chose to be bold instead of playing safe

13:10 – Creating a collection of restaurants, not one restaurant

15:30 – Making multiple concepts work inside one building

18:20 – Why authenticity mattered more than curation

20:40 – How stories transformed the guest experience

22:10 – The moment Foxhills committed fully to the concept2

5:05 – The results after just three months: members returning and repeat visits

27:20 – How one restaurant started driving weddings, conferences and golf breaks

30:25 – Why the right consultant changes the outcome of a project

33:20 – The "premortem" exercise every hospitality project should use

35:05 – "Being bolder is more fun" — the biggest lesson from the project

36:45 – Why genuine hospitality always beats gimmicks

39:30 – Final reflections on creating places people genuinely enjoy

To learn more about Foxhills, visit their website https://www.foxhills.co.uk/

To visit Lomri https://www.lomri.co.uk/

And if you are thinking about a new food & beverage development and would like to know more about Auden Hospitality, visit our website https://www.audenhospitality.com/

Technology is no longer sitting behind hospitality.It’s shaping the space itself.Recorded live at the Hospitality Tech Expo 2026 at ExCeL London, this special episode of Hospitality Reframed in collaboration with the  @hoteliersvoice  podcast explores how technology, staffing pressures and digital behaviour are fundamentally changing how hospitality spaces are designed and operated.Hosted by Ryan Haynes and Scot Turner, the panel brings together:Alessandra Leoni, Head of Hospitality - Focus on HospitalityPaul Wells, Partner & Architect - Studio MorenPrem Jethwa-Odedra, CEO - Biteluxe…to unpack how smart technology, digital infrastructure and operational realities are reshaping hotel design, F&B spaces and guest experience.From ePOS systems and AI to connectivity, PMS integration, flexible public spaces and revenue-driven design, this conversation explores what modern hospitality spaces actually need to deliver today — commercially, operationally and emotionally.Chapters:00:00 – Welcome to Hospitality Tech Expo 202601:12 – Why hospitality spaces are being redesigned03:04 – The relationship between technology and guest experience05:18 – Designing spaces for both guests and teams07:44 – The operational pressures reshaping hotel layouts10:10 – Infrastructure first: cabling, connectivity and flexibility13:02 – The biggest mistakes made during hospitality design projects15:48 – Why WiFi and digital infrastructure are now critical utilities18:25 – PMS, handheld devices and operational flow21:14 – How F&B technology changes space utilisation24:33 – Reservations, ePOS and inventory systems in modern hospitality27:11 – Technology that improves service vs technology that frustrates it30:06 – Why collaboration between departments matters more than ever33:28 – AI, guest communications and digital engagement36:17 – How hotels are driving additional revenue through tech39:02 – Designing multi-use spaces guests genuinely want to stay in42:20 – Final reflections from the panel

What does great hospitality design actually do?In this special live episode of Hospitality Reframed, recorded at the HRC 2026 Vision Stage at ExCeL London, Scot Turner hosts a panel of operators, designers and sustainability experts to explore one big question:Does design drive revenue — or should we really be talking about profitability?Joined by:Alex Chapman, CEO - DECONDavid Chenery, Director - ReassembleGanan Kanagathurai, CEO - Roti King…the conversation dives into the real role of design in hospitality today — from guest behaviour and dwell time to operational flow, sustainability, emotional connection and commercial return.The panel explores why beautiful spaces alone are not enough, how operators often brief design incorrectly, where value engineering goes wrong, and why sustainability must be considered through the lens of durability, ROI and long-term performance.This is a practical, honest conversation about what hospitality spaces need to deliver today — commercially, emotionally and operationally.Chapters:00:00 – Introduction01:12 – Does design drive revenue… or profitability?03:45 – Why revenue can be the wrong metric for design06:10 – When design helps sales but hurts operations08:30 – What is the real job of hospitality design today?11:05 – Emotional vs operational design decisions13:18 – Why operators often brief design incorrectly16:40 – What a good hospitality design brief looks like22:15 – Where operators should spend vs save25:04 – Why value engineering gets a bad reputation28:11 – What should never be value engineered out31:22 – Sustainability beyond materials and greenwashing34:10 – Durability, ROI and designing for the long term37:08 – Designing spaces people want to stay in40:25 – Behavioural science, dwell time and craveability43:12 – Final takeaway from each panellist

This is the first episode of Hospitality Reframed — and it starts with one of the most misunderstood topics in business:

sustainability.In this conversation, Scot Turner sits down with David Chenery to strip sustainability back to its fundamentals. Not as a marketing message, but as a system of choices, constraints and long-term thinking.

They explore why sustainability is less about saving the planet and more about building healthier systems, why cost and competition create real tension, and how culture, design and storytelling shape whether sustainability actually works in practice.

From circular economy design to guest experience, procurement challenges to scaling across hotel groups, this episode reframes sustainability as something far more human, operational and commercially relevant.

Chapters:

00:00 – What sustainability actually means in business

02:45 – Cost vs sustainability: the real tension

04:40 – Culture as the driver of sustainable behaviour

08:33 – Why carbon isn’t the full story

10:03 – Designing for emotion, not just metrics

11:13 – Circular economy and storytelling in spaces

13:07 – Why “soul” matters more than aesthetics

14:55 – Non-places vs meaningful spaces

17:20 – Sustainability as an extension of hospitality

18:41 – Systems thinking and ecosystems in business

21:34 – Designing spaces that age and evolve

27:17 – Balancing real impact with visible actions

31:33 – The Restorative Design Framework explained

36:34 – Why circular economy works in practice

44:17 – Hotels vs independent agility

48:46 – Does sustainability cost more?

52:48 – Real examples: reuse, cost savings, and impact

57:00 – The future: abundance, resilience and systems

59:05 – Final reflections on hospitality and human connection

Hotels keep softening their concepts — and it’s killing their identity.
In this episode of Hospitality Huddles, Scot Turner and Bal Mahey dive into why bold F&B wins, why micro-niche strategy is the future, and why trying to please everyone leaves hotels with concepts that excite no one.
Chapters:
00:00 – The frustration: hotels keep softening concepts
01:15 – Bold F&B explained: clarity over gimmicks
03:02 – Why independents win (and hotels copy badly)
05:20 – Micro-niche strategy: stop trying to be everything
08:00 – Standing for something vs pleasing everyone
09:40 – Local-first positioning: not a buzzword
12:15 – Why “safe” menus are a risk
14:00 – Hotels need confidence, not committees
16:50 – What success looks like: purpose-built concepts
18:25 – Final reflections

Hotel strategy starts with data — but it can’t end there.
In this episode of Hospitality Huddles, Scot Turner and Bal Mahey discuss their recent trip to Dresden, Germany, and what it taught them about market research, data validation, and walking with purpose. They explore how real insights onlycome when you get out of spreadsheets and into the streets — talking to people, observing day parts, and seeing how locals and tourists actually behave.
Expect insights on:
- Why strategy needs both data and context
- How walking the city can validate or disprove the numbers
- Dresden’s F&B landscape: local vs tourist trade
- How to spot gaps in hotel positioning through observation
- Why teams must “walk with purpose” to see opportunity clearly
Chapters:
00:00 – Welcome to Hospitality Huddles at Vobos Studios
01:27 – How strategy and market research link together
02:00 – Why going on-site matters more than data alone
03:32 – Validating data in Dresden and finding real context
05:14 – First impressions vs. reality: what surprised us most
07:19 – Understanding the hotel and its F&B operations
08:55 – Walking the streets: outlet density and patterns
09:56 – What counts as “fine dining” in Dresden
11:18 – The difference between tourist and local areas
13:30 – Identifying opportunity in local neighbourhoods
14:35 – Exploring local operators and residential districts
15:48 – Why many hotels believe their own narrative
16:42 – Data without context: the danger of assumption
17:47 – Walking with purpose and learning to look up
18:28 – Closing reflections: take the time to see it for yourself

Toolkits aren’t paperwork. They’re performance.

In this episode of Hospitality Huddles, Scot Turner and Bal Mahey break down one of the most requested, yet most misunderstood, parts of hospitality operations: toolkits, SOPs, operational manuals, and digitised frameworks.
Chapters:
00:00 – Welcome from Vorboss Studios in East London
00:56 – “Toolkits vs SOPs”: why language matters
02:01 – Why operators struggle to build toolkits
02:36 – Toolkit structure: imagery, brand sheets, videos
03:25 – Development: analysing, visiting, filming, documenting
04:48 – Capturing day parts and service elements
05:25 – Sequence of service, rituals and tone of voice
06:31 – Making toolkits accessible: videos, planograms, formats
07:03 – Delivering toolkits digitally and physically
07:56 – Why PDFs become worthless after 3 months
08:23 – Amend: updating and correcting existing documentation
09:06 – Standardisation across multi-site or multi-country ops
10:14 – “Company standards vs brand specifics” explained
11:23 – Takeaway example: universal standards vs brand execution
12:12 – Why objectivity matters when amending SOPs
12:45 – Writing for operators, not HR
13:20 – Recommendations: workflow, equipment, digitisation
14:16 – Digitisation tools: scanning, barcoding, mobile-first ops
14:50 – Market research and operational insight
15:21 – Scoops, portion bottles and consistency tools
15:51 – Documentation + value-added recommendations
16:30 – Identifying roadblocks and workflow friction
17:17 – Equipment, people, digital: the three ops pillars
18:22 – Why toolkits matter for scaling hotel groups
18:53 – The McDonald’s systems lesson
19:10 – Final reflections

Luxury is undergoing a profound transformation — and the old rules no longer apply.

In this episode of Hospitality Huddles, Scot Turner is joined by Professor Zi Wang, luxury branding academic, consultant, writer and coach, to explore how a new generation of consumers is reshaping the meaning of luxury.
Zi reveals why today’s luxury is defined less by status and more by quietconfidence, emotional value, identity expression and cultural consciousness. They discuss Gen Z’s rejection of traditional luxury cues, the importance of authenticity, and why emotional intelligence is now one of the most essential skills in hospitality and brand-building.
Chapters:
00:00 – Introduction to Professor Zi Wang
01:05 – Zi’s journey: academia, luxury branding and coaching
03:10 – How luxury has evolved beyond status
05:45 – The rise of emotional value in luxury
08:20 – Gen Z and the rejection of traditional luxury codes
11:02 – Symbolism, social media and identity construction
13:40 – Post-pandemic shifts: meaning, intention and consciousness
16:12 – Why “personalisation” is misunderstood in hospitality
18:55 – Emotional intelligence as a luxury differentiator
21:10 – Why luxury brands lose relevance
23:44 – “Quiet confidence” as the new luxury aesthetic
26:11 – Time, space and attention as elite commodities
28:55 – Sustainability and conscious consumption
31:40 – Zi’s work as a consultant, writer and coach
33:20 – Final reflectionsTo learn more about Professor Zi, find her on LinkedIn here:

https://www.linkedin.com/in/zi-wang-59a90b248/

This podcast is brought to you by Auden Hospitality, creating hotel F&B that rewrites the rules. Learn more by visiting our website www.audenhospitality.com

From Blackpool to Istanbul, via Kenya, Australia, Hong Kong, Vegas, Budapest, Kuwait and Dresden — this episode of Hospitality Huddles is our full 2025 Wrapped.
Recorded in early December, Scot Turner and Bal Mahey reflect on a year of global travel, concept development, hotel openings, operational toolkits, market research and big learnings. It’s a relaxed, honest recap of where the year took us, what stood out, and why 2026 will be the year the hard work of 2025 really comes to life.

Chapters:
00:00 – Welcome & setting the scene01:10 – January: Blackpool market research02:48 – Kenya and Nairobi market insights03:40 – Toolkits, SOPs and early-year groundwork04:04 – Asia trip: Bali, Australia and Hong Kong04:18 – Windsor and the Castle Hotel concept04:41 – Vegas and Bar & Restaurant Expo06:27 – Spring concepts and Foxhills development07:58 – Budapest: To The Table08:50 – Noreen opening and summer momentum09:59 – Mayfair flagship hotel concept11:27 – Kuwait reconnaissance and toolkit deep-dive15:23 – Dresden market research and strategy15:56 – Kensington Hideaway opening prep16:18 – Istanbul Hilton opening17:39 – Reflections on 2025 and looking ahead
To learn more about our work at Auden Hospitality, visit our website www.audenhospitality.com

AI can transform hospitality, but not in the way most people think. It’s not about shortcuts or replacing humans — it’s about efficiency, validation, and support.
In this episode of Hospitality Huddles, Scot Turner and Bal Mahey share how they use ChatGPT and other AI tools to deliver projects faster and more accurately. From validating financial narratives to analysing competitor sets, they explain how AI can reduce workload while keeping human experience at the centre.
Expect insights on:
- Why AI should support, not replace, human expertise
- How transcripts and project files can build efficiency
- The role of AI in financial validation and tone of voice alignment
- Real-world case studies: competitor analysis, sales mix reviews, andfeasibility studies
- Why guest-facing language still requires human oversight

Chapters:
00:00 – Using ChatGPT for efficiency, not shortcuts
01:45 – Travel case study: testing ChatGPT in Bulgaria
04:41 – Building client transcripts into project workflows
05:40 – Efficiency vs. validation: why speed matters
08:25 – Human vs AI: the back-and-forth process
10:44 – Teaching AI brand tone of voice
13:00 – Market study for a London five-star hotel
15:02 – Using sentiment search and AI to validate data
17:21 – Cutting 2–3 days’ work down to 3 hours
20:44 – Risks of AI “ghosting” and false assumptions
22:30 – The restaurant analogy: AI as the AGM, humans as the GM
22:52 – Closing reflections: AI as support, not replacement

Hotels have a common problem, food & beverage profitability.

So if we could give you a solution that provides you with market intelligence, people-less automation and takes care of the operation, it would sound too good to be true.  

Wrong, you just haven't heard about Wundermart.  In this week's episode of Hospitality Huddles, Scot Turner sits with Wundermart Co-Founder, Laurens de Kleine to chat about hotel F&B and also the future of breakfast dissecting work Auden Hospitality and Wundermart have carried out together on a forward-thinking breakfast solution. 

This is a truly great episode if you are wanting to think differently about what hotel F&B looks like.

To learn more about Wundermart - visit their website https://wundermart.com/

Chapters:

00:00 Intro

01:57 What are you seeing in Hotels

05:08 Why hotels keep looking back

08:08 How data helps make a difference 

10:35 How AI can optimise performance

14:22 How Wundermart helps hoteliers

15:30 Why it works for Guests and Hoteliers

20:00 Why convenience trumps price

25:00 Frictionless Breakfast

33:40 40% Opportunity 

37:20 Quality over Quantity

43:00 People are Predictable

Why are hoteliers so afraid of failure? And what does risk really mean in hospitality today?

In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey explore why risk aversion can hold hospitality back — and why measured risks, experimentation, and even failure are essential for progress.

Expect insights on:
- Why psychological fear stops leaders from trying new ideas
- How to define “measured risk” in hotel F&B and operations
- The danger of holding onto failing concepts for too long
- Why investing properly at the start matters for success
- The balance between giving projects enough time and knowing when to walk away
Chapters:
00:00 – Why are we scared of failure?
01:48 – Measured risks in hotels and F&B
02:39 – The psychology of fear and trying new things
03:33 – Taking risks at Auden: lessons learned
04:41 – Defining failure upfront and setting cut-off points
06:39 – Why you still need to invest properly to give ideas a chance
09:15 – The Mark Hotel hot dog stand: a case study in doing it right
10:04 – Trinity Outside: patience and persistence in risk-taking
11:35 – Key takeaways on risk and failure
13:20 – Balancing time, instinct, and experience
13:58 – Final reflections: don’t be scared, just try

This is a very special episode as we are joined by our Strategic Brand Expert, Richard Liverman, who has worked with our Founder, Scot Turner to shape the Auden brand to share some of the insights he has brought to our conversations over the last 18 months.

This is a fantastic insight into how Richard helps brands be amazing including lessons learnt working with Nike, Godiva and Jack Daniels as well as how you can apply some basic business foundations into your business.This is an episode full of business advice for any leader.

00:00 Episode Teaser

01:22 How Richard Helps

03:29 Clarity is King

05:36 You're not the Hero

09:21 Creating Ambassadors

13:00 Why No Budget Sparks Creativity

16:00 Don't be Boring

19:15 The Nike World Cup Lesson

25:48 The Shopping Centre Theory

32:00 Why Every Business Needs Scaffolding

36:52 Be Uncomfortable

39:00 The Secret To Keeping Your Brand Fresh

40:00 Stop, Start, Continue

Richards Resources:

To learn more about Richard and how he helps businesses - visit his website Richer Solutionshttps://richersolutions.com/

📚 Book recommendations in the episode to help your business:

Building a Brand Story by Donald Millar

https://amzn.to/4qFmVRI

Remarkable by David Salyers

https://amzn.to/49IZ11z

Atomic Habit by James Clear

https://amzn.to/4ov4oX1

What do McDonald’s, Shake Shack, and Subway have to teach hoteliers about F&B?

A lot more than you might think.
In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey break down the key lessons hotels can take from the world of Quick Service Restaurants (QSR). From process design and automation to training and consistency, they explore how QSR thinking can transform hotel F&B operations.
Expect insights on:
- Why QSRs succeed through process, repetition, and scalability
- The difference between “quality” and “consistency” in food delivery
- How prescriptive training can make teams more confident
- Why hotels should simplify rather than overcomplicate operations
- Real examples of applying QSR thinking in hotel outlets

Chapters:
00:00 – What hotels can learn from QSRs
03:30 – Don’t make it complicated: efficiency at scale
07:17 – Why quality = consistency in QSR
10:13 – McDonald’s burger process explained
15:07 – Development designed for operators, not chefs
16:19 – Scoops, measures, and standardisation in hotels
20:12 – Process, repetition, and prescriptive training
21:24 – Final reflections: lessons for hoteliers

What does it take to go from employee to founder — and create a boutique hotel brandin Dubai?

In this episode of Hospitality Huddles, Scot Turner sits down with Judit Toth, Founder of Inhabit Hotel, to explore her remarkable journey from wellness and sales to building her own hotel company. From the chaos of pre-opening tosustainability practices and financial discipline, Judit shares the entrepreneurial mindset that turned her vision into reality.

Expect insights on:

- How to make the leap from employee to entrepreneur in hospitality
- Lessons from launching a hotel brand during Covid
- Why “young at heart” is a better target audience than demographics
- How to build culture through empowerment, trust, and ownership
- Balancing sustainability with profitability in boutique hotels
- Why human connection remains more valuable than technology
Chapters:
00:00 – Introduction to Judit Toth and her journey
01:40 – From Hungary to Dubai: career beginnings
05:28 – Why Dubai is a hub for entrepreneurship and growth
09:51 – Making the leap from employee to founder
16:28 – Creating a boutique hotel for the “young at heart”
20:23 – Empowerment and culture in hotel operations
24:16 – Doing things differently: entrepreneurial mindset vs tradition
28:13 – F&B challenges and profitability lessons
30:04 – Biggest learnings from pre-opening
34:16 – How guest expectations are changing
36:07 – Future trends and the next generation of travellers
38:25 – AI vs human connection in guest experience
41:11 – Closing reflections and where to find Judit

Hotel food and beverage is never just a restaurant and a bar. It’s weddings, conferences, VIP dining, in-room service, and even that couple who want dinner in the middle of a meadow.
In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey unpack why hotel F&B is uniquely complex — and what leaders must do to design, plan, and operate spaces that can adapt to constant demands.
Expect insights on:
- Why hotel F&B is far more demanding than standalone restaurants
- The importance of designing for operational ease, not just aesthetics
- Real examples of how one space must serve multiple functions in a single day
- Why adaptability, strategy, and team collaboration are critical
- How to avoid compromising on the non-negotiables
Chapters:
00:00 – Hotel F&B has to be everything at once
01:55 – From meadows to weddings: why hotel service is complex
04:52 – Guest-centric experiences beyond the restaurant and bar
08:40 – Operational realities vs. design ideals
10:15 – Learning from the craziest guest requests
13:48 – The “swan effect” of luxury hotel service
15:09 – Spaces that flip from conference to dining to events
17:22 – Don’t compromise on the non-negotiables

How do you design hospitality spaces that truly stand out? And why is sameness the enemy of great experiences?

In this episode of Hospitality Huddles, Scot Turner is joined by Jake Rynar, Co-Founder of No Wall Studio, to explore how brand, design, and community building intersect to create spaces people love. From experiential master planning to micro-niche concepts and residency programmes, Jake shares how to make sameness extinct in hospitality and beyond.

Expect insights on:
- Why most spaces feel generic — and how to break the pattern- Designing hospitality like a consumer product, not just an asset- The convergence of F&B, retail, and community in urban planning- Low-barrier entry points that connect locals with hotels- How residency models and brand collaborations are reshaping F&B- Why guest journeys should be designed before and after the stay

Chapters:
00:00 – Introducing Jake Rynar & No Wall Studio
02:27 – What it means to “make sameness extinct”
05:42 – Urban planning and the shift toward experiential communities
07:39 – Post-Covid convergence: work, social, and lifestyle spaces
11:01 – Designing ground-floor F&B with positioning in mind
14:31 – Immersive brand storytelling and wayfinding
19:33 – Why planning must start early in development
20:08 – Building community through permeable design
23:17 – Case studies: Shoreditch, Mayfair & Austin
26:01 – Low-barrier entry points: coffee as a gateway
27:50 – Projects that became cultural entryways
31:28 – Emerging trends: brand mash-ups, residencies & F&B+
35:28 – The rise of micro-niche concepts
38:04 – Why guest loyalty depends on differentiated experiences
41:15 – Designing for the full user journey
43:06 – Final reflections

In this special launch edition of Hospitality Huddles, we take a deep dive into the brand-new Food & Beverage Report 2025. Moderated by Thomas Finn, Founder of Edwards & Finn, the conversation brings together Michael Grove (CEO, HotStats) and Scot Turner (Founder, Auden Hospitality) to dissect the numbers shaping hotel food and beverage performance.👉 What you’ll learn in this episode:Why hotel F&B profitability remains under pressure despite steady revenuesHow UK vs US hotel F&B performance compares across revenue, cost, and marginsWhy labour costs continue to erode profit and what operators can do to adaptThe hidden opportunity in hotel breakfast profitability and guest preferencesWhat today’s hotel guests really want from food and beverage in 2025How data and benchmarking can guide F&B strategy, revenue growth, and cost controlThis conversation explores the realities of running profitable hotel restaurants, bars, and breakfast operations — and where the biggest opportunities for hoteliers, asset managers, and F&B leaders lie today.📊 Download the full Food & Beverage Report 2025 here: https://www.audenhospitality.com/fb-report-2025?utm_source=youtube&utm_medium=social&utm_campaign=fb_report_2025_launch&utm_content=youtube_description_cta 🎧 Subscribe for more insights on hotel F&B, hospitality strategy, and guest experience innovation.

What does luxury really mean in 2025? And how can hotels and restaurants design experiences that guests will never forget?

In this episode of Hospitality Huddles, Scot Turner sits down with Oliver Corrin, Creative Director at EDG, to unpack how luxury hospitality is evolving.

From autonomy and storytelling to the power of small moments, Oliver shares why guest-centric design, immersive experiences, and family travel are redefining what five-star service looks like today.

Expect thought-provoking insights on:

• Why designing for freedom is the new definition of luxury
• How small details create lasting emotional connections
• Why families are undervalued in the luxury sector (and the big ROI opportunity)
• The role of storytelling and service rituals in building world-class brands
• The rising trends of dinner parties and brand collaborations

Chapters:
00:00 – Introduction and Oliver’s journey into branding
03:28 – Data and gut instinct in defining hospitality concepts
05:44 – Why guest-centric design beats stakeholder-centric decisions
06:25 – How definitions of luxury are changing
09:50 – Designing for freedom and autonomy in guest experience
14:11 – The debate: technology vs. touch in luxury service
20:59 – Why hotels undervalue families (and why that’s a mistake)
28:10 – Small moments and details that matter most
34:44 – Training teams to deliver authenticity and storytelling
43:42 – Storytelling as the foundation of hospitality
48:09 – Future luxury trends: dinner parties & brand collaborations
53:48 – Closing reflections

#HospitalityHuddles#LuxuryHospitality #FBStrategy #HotelConsultants #GuestExperience#StorytellingInHospitality

What really makes or breaks a restaurant opening? It’s not just the food, the marketing, or even the buzz on launch day — it’s how you manage recruitment, training, and reputation from day one.
In this bite-size episode of Hospitality Huddles, Scot Turner and Bal Mahey reflect on their recent opening of Noreen in London’s St. Christopher’s Place.

They share the lessons learned from a busy launch, from why they deliberately limited covers in the first few weeks, to how overstaffing and focusing on the basics can protect long-term success.
If you’re preparing to open a restaurant or hotel F&B venue, these insights are essential.
Chapters:
00:00 – The biggest challenge of openings: recruitment
00:57 – Opening at Noreen, London – the reality
02:13 – Why limiting covers can protect reputation
04:18 – Overstaffing and recruitment challenges in London
07:57 – Market competition and the realities of labour force
09:28 – The power of Google reviews for reputation
13:03 – Training and reinforcing the basics
14:55 – The three key lessons from Noreen’s opening
16:08 – Final reflections

How do you build a lasting network for F&B leaders in one of the toughest hospitality cities in the world?
In this episode of Hospitality Huddles, Scot Turner is joined by Desiree Dills and Roy Sommer, Co-Founders of the Food & Beverage Managers Association (FBMA) London. Together, they share the story of how FBMA was born, why it matters, and what’s next for the association that’s been supporting F&B leaders for over a decade.
Expect insights on:
- Why F&B needed its own dedicated peer-to-peer network
- How FBMA has grown from 10 members to a thriving London community
- The power of mentoring, peer learning, and shared best practice
- How networking events and sponsors keep the association strong
- The international partnerships shaping the future of FBMA

Chapters:
00:00 – Introduction and welcome at Great Northern Hotel
01:00 – Desiree & Roy’s journeys in F&B and leadership
03:00 – Why FBMA was created and the first London gathering
05:00 – Building structure: committees, sponsors, and growth
07:00 – Longevity, passion, and keeping the association relevant
08:00 – Networking events, sponsors, and community building
10:00 – The importance of peer-to-peer mentoring in F&B
12:00 – FBMA today: development, training, and future plans
16:00 – Challenges for F&B leaders: staffing, creativity, and relevance
20:00 – Why hotels must look beyond “functional” F&B
23:00 – Advice for aspiring F&B managers
27:00 – FBMA international partnerships and global connections
33:00 – Technology, automation, and the future of hospitality
35:00 – What’s next for FBMA London

Hospitality Huddles is back! In this bite-size relaunch episode, Scot Turner and Bal Mahey share why we pressed pause, what’s changed behind the scenes, and why the future of hotel F&B strategy, thought leadership, and authentic contentmatters more than ever.

From rethinking the role of boutique hoteliers to learning from content creators like Stephen Bartlett, this episode sets the tone for the next chapter of Hospitality Huddles — where we’ll feature industry leaders, creative thinkers, and voices beyond hospitality who inspire us to think differently.

Whether you’re a hotelier, F&B consultant, or hospitality brand, this conversation will spark ideas about strategy, content, and the power of authenticity in today’s fast-changing world.

Chapters:
00:00 – Why we paused Hospitality Huddles
01:05 – The value of stopping, rethinking, and rebranding
02:24 – Going bigger with guests: hoteliers, leaders & fresh voices
03:40 – The importance of boutique hoteliers and new perspectives
04:23 – What bite-size episodes will deliver
05:13 – Making it relevant beyond hospitality
06:25 – Personal journeys and lessons learnt
08:24 – Shifting from operators to creators
10:15 – Why raw, authentic content resonates
12:38 – Bal’s first vlog in Paris
14:17 – What to expect on YouTube and what’s coming next

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Jason E Brooks of HospIvation as they talk about leadership in hospitality and why say someone is a Manager isn’t a dirty word.

Listen to the episiode as Jason shares his favourite five chapters of his book, Every Leader Needs Followers.

Timestamp:

0:00 - Challenges in Professional Coaching and Management

2:22 - The Role of Data and Comfort in Leadership 

5:44 - The Importance of Clear and Concise Communication

9:48 - The Difference Between Consulting and Coaching

15:52 - Creating Space for Effective Coaching

22:41 - The Role of Delegation in Leadership

30:00 - Challenges Faced by Hospitality Leaders

32:41 - Effective Communication in Leadership

37:52 - How to Work with Jason E Brooks

To learn more about Jason follow her on LinkedIn

https://www.linkedin.com/in/jason-e-brooks/

Visit his website here https://www.jasonebrooks.com/ 

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Hospitality Huddles is brought to you by Auden Hospitality. 

Rewriting the rules of hotel F&B. 

If you would like to embrace a different mindset, check out our website www.audenhospitality.com 

For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel

https://www.youtube.com/@audenhospitality?sub_confirmation

Join Scot Turner as he sits with Chef Smokey & Sandra of the Homies on Donkeys to reflect on their first two years of running their own brick and mortar restaurant. This is a candid account of a founders journey to being on Time Out, Hardens and Infatuations places to visit let alone a great review from Grace Dent on opening night. To learn more about the Homies visit their website https://www.homiesondonkeys.com/ Follow them on Instagram https://www.instagram.com/homiesondonkeys

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with global award-winning chef, Jodi-Ann Palmer of The Food Design Agency about how she uses data mining and science to create fun and innovative food menus that make a difference.

This episode is packed full of knowledge for F&B leaders and Executive Chefs globally.

To learn more about Jodi-Ann follow her on socials 

https://www.linkedin.com/in/jodi-ann-palmer-841aa617/

To work with The Food Design Agency or learn more

https://www.thefooddesignagency.com/ 

A link to the book Scot and Jodi discussed in the episode, The Flavour Thesaurus

https://www.amazon.co.uk/Flavour-Thesaurus-Niki-Segnit/dp/0747599777 

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Hospitality Huddles is brought to you by Auden Hospitality. 

Rewriting the rules of hotel F&B. 

If you would like to embrace a different mindset, check out our website www.audenhospitality.com 

For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel

https://www.youtube.com/@audenhospitality?sub_confirmation

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Crissy Saint of Kidsmenus.com about why restaurants are missing out if they don’t take kids seriously and how their platform is making operators lives so much more easier.

To learn more about Crissy follow her on LinkedIn

https://www.linkedin.com/in/csaint/

To learn more about Kidsmenus.com visit their website.

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Hospitality Huddles is brought to you by Auden Hospitality. 

Rewriting the rules of hotel F&B. 

If you would like to embrace a different mindset, check out our website www.audenhospitality.com 

For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel

https://www.youtube.com/@audenhospitality?sub_confirmation

Would you want to get brand visibility to 5.7 Billion people - to put that in perspective that's 10X the amount of people that watched this years Super Bowl! Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Elizabeth Doss of Izzy Ink Studio who has 5.7 Billion views on social media and now helping brands like Auden to do the same. Learn her secret and how you can amplify your brand to get more market penetration in this weeks episode. To learn more about Elizabeth follow her on socials  https://www.linkedin.com/in/izzyink?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app https://www.instagram.com/izzyink?igsh=OGluamVrd3FzY3ls To work with Elizabeth visit her website https://www.izzyinkstudios.com To find the Auden Hospitality GIFs search @audenhospitality on GIPHY where we now have 4.1 million views in just seven months. ------------------------------------------------  Hospitality Huddles is brought to you by Auden Hospitality.  Rewriting the rules of hotel F&B.  If you would like to embrace a different mindset, check out our website www.audenhospitality.com For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel https://www.youtube.com/@audenhospitality?sub_confirmation

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Michael French from Room Runners about the use of robots in food & beverage and how it can support and not replace humans.

A chat sure to get you curious over how you could help your teams.

To learn more about Michael follow him on LinkedIn 

https://www.linkedin.com/in/michaeldfrench/

If you are interested in Room Runner and the launch

https://www.roomrunner.io/

The robot company Michael recommended in the episode was Keenon

https://www.keenon.com/en/

------------------------------------------------ 

Hospitality Huddles is brought to you by Auden Hospitality. 

Rewriting the rules of hotel F&B. 

If you would like to embrace a different mindset, check out our website www.audenhospitality.com

For the video of this episode and other tips and tricks to think differently in food & beverage, follow our YouTube channel

https://www.youtube.com/@audenhospitality?sub_confirmation

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Peter Heath of Venue Performance about some of the data in the recent Auden Whitepaper on the current F&B landscape in H1 2024. The episode confronts the data and discusses the future of M&E. To learn more about Peter follow him on LinkedIn  https://www.linkedin.com/in/peter-s-heath/ Venue Performance https://www.venueperformance.com/

What we cover in today's episode:

Introduction and Defining Hospitality (0:00 - 2:37)

Overview of Venue Performance (2:38 - 4:31)

Trends in Meetings and Events (4:32 - 8:00)

Impact of COVID-19 on Events (8:01 - 11:30)

Challenges and Opportunities in the Events Industry (11:31 - 15:30)

Adapting to Modern Customer Expectations (15:31 - 19:00)

The Role of Data in Venue Performance (19:01 - 22:43)

Adapting to Change and Using Data (22:44 - 28:07)

Personalisation and Flexibility in Events (28:08 - 34:15)

Venue Performance's Approach to Data (34:16 - 42:24)

Conclusion and Call to Action (42:25 - 47:21) ------------------------------------------------  Hospitality Huddles is brought to you by Auden Hospitality.  Rewriting the rules of hotel F&B.  If you would like to embrace a different mindset, check out our website www.audenhospitality.com Uncover the latest trends and in-depth data driving the F&B industry in the UK and US for the first half of 2024.  Download the full Auden Food & Beverage Report H1 2024 today. https://www.audenhospitality.com/fb-report-h1-2024

Join Scot Turner for this week's Hospitality Huddles episode as Michelle Moreno joins him in RedFarm in Covent Garden, London during a day of filming to recap their favourite things from 2024 and finish on their wish for 2025.A fun episode with lots of laughs and giggles.

To learn more about Michelle follow her on LinkedIn

⁠https://www.linkedin.com/in/michelle-moreno-1b843620/

------------------------------------------------ 

Hospitality Huddles is brought to you by Auden Hospitality. 

Rewriting the rules of hotel F&B. If you would like to embrace a different mindset, check out our website www.audenhospitality.com

Uncover the latest trends and in-depth data driving the F&B industry in the UK and US for the first half of 2024. 

Download the full Auden Food & Beverage Report H1 2024 today.

https://www.audenhospitality.com/fb-report-h1-2024

Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.
This week Scot & Bal share the equipment that should be on your capex and opex shopping list.

If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.

To follow Bal on LinkedIn click here:

https://www.linkedin.com/in/balmahey/ 

To Follow Scot on LinkedIn click here:

https://www.linkedin.com/in/scot-turner/ 

To learn more about Auden Hospitality, visit our website www.audenhospitality.com 

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Adam Forman, Founder of Support Wizard, Captive Wi-Fi and soon to be released, Table Ready.  This is a great episode that talks all about why first-party data is so important and why restauranteurs should look to retail to enhance their guest experience both physical and digital.

To learn more about Adam follow him on LinkedIn 

https://www.linkedin.com/in/adamforman/ 

To Listen to Adam’s Podcast Captive Conversations

https://open.spotify.com/show/4aKgkOBWwDtTbdCCrZblZt?si=BATizCFJSJusHW6X4nxPiA

https://www.youtube.com/@captivewifi

------------------------------------------------ 

Hospitality Huddles is brought to you by Auden Hospitality. 

Rewriting the rules of hotel F&B. 

If you would like to embrace a different mindset, check out our website www.audenhospitality.com

Uncover the latest trends and in-depth data driving the F&B industry in the UK and US for the first half of 2024. 

Download the full Auden Food & Beverage Report H1 2024 today.

https://www.audenhospitality.com/fb-report-h1-2024

Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.
This week Scot & Bal lay out the simple three-step process that Auden use with their guests to build food & beverage strategies. 

If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.

To follow Bal on LinkedIn click here:

https://www.linkedin.com/in/balmahey/ 

To Follow Scot on LinkedIn click here:

https://www.linkedin.com/in/scot-turner/ 

To learn more about Auden Hospitality, visit our website www.audenhospitality.com 

Join Auden Hospitality's Founder, Scot Turner, as he presents his second powerful keynote at the Bar & Restaurant Expo in San Antonio, Texas. This must-watch session, titled 'Why You Should Know Your Guests Better Than Ever Before', is packed with valuable insights for hotel owners, F&B directors, and hospitality professionals looking to enhance guest experiences in their hotel restaurants, bars, and lounges. In this keynote, Scot explores why understanding your guests deeply is more crucial than ever, how the next generation of travelers and diners is reshaping the industry, and actionable solutions to help you stay competitive and innovative in the evolving hospitality landscape. Don't miss out on strategies that can elevate your guest experience and set your F&B venues apart. Like, subscribe, and share for more top hospitality tips and business insights!

Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.
This week Scot & Bal debate whether you should be buying products in or producing in-house given the current economic challenges.  Bal brings his QSR background to the conversation sharing why the large chains are successful and what hotels can learn from this process and Scot shares some calculations to help decide the topic.

If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.

To follow Bal on LinkedIn click here:

https://www.linkedin.com/in/balmahey/ 

To Follow Scot on LinkedIn click here:

https://www.linkedin.com/in/scot-turner/ 

To learn more about Auden Hospitality, visit our website www.audenhospitality.com 

Discover expert insights from Auden Hospitality's Founder, Scot Turner, as he delivers his impactful keynote at the Bar & Restaurant Expo in San Antonio, Texas. In this video, Scot tackles the crucial topic of 'Changing Your Food & Beverage Mindset', essential for hotel owners, F&B managers, and hospitality leaders aiming to elevate their hotel restaurants, bars, and lounges.

Learn why adopting a new approach is vital, how the next generation of guests influences trends, and practical solutions to stay ahead in the competitive hospitality industry. Watch now to uncover strategies to transform your hotel venues and keep them thriving in today’s evolving market.

Don't forget to like, subscribe, and share for more hospitality insights and tips to boost your F&B business!

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with Mark McCulloch of Supersonic Marketing about all things Podcasts, Hospitality Rising and why we need to unlock the untapped potential in the industry.

To learn more about Mark follow him on LinkedIn

https://www.linkedin.com/in/markmcculloch/

To Listen to Mark's Podcast

https://www.theburntchefproject.com/

https://open.spotify.com/show/2OAD6zjazpJZYlM7miSnuW?si=ItQpw9yeTzOu7PPYXReIBQ

------------------------------------------------

Hospitality Huddles is brought to you by Auden Hospitality. Rewriting the rules of hotel F&B.

If you would like to embrace a different mindset, check out our website www.audenhospitality.com

Uncover the latest trends and in-depth data driving the F&B industry in the UK and US for the first half of 2024. 

Download the full Auden Food & Beverage Report H1 2024 today.

https://www.audenhospitality.com/fb-report-h1-2024 

Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.
This week Scot & Bal discuss why it’s important to make planet conscious decisions but that doesn’t mean you have to impact guest experience or increase cost lines.  They also talk about why QR codes aren’t the easy way out when it comes to planet focussed decisions.

If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.

To follow Bal on LinkedIn click here:

https://www.linkedin.com/in/balmahey/ 

To Follow Scot on LinkedIn click here:

https://www.linkedin.com/in/scot-turner/ 

To learn more about Auden Hospitality, visit our website www.audenhospitality.com 

Join Scot Turner for this week's Hospitality Huddles episode as he speaks with his good friend Kris Hall from The Burnt Chef Project about well-being in the hospitality industry and why the new workforce are driving change.

To learn more about Kris follow him on LinkedIn

https://www.linkedin.com/in/krishall1/

To learn about The Burnt Chef Project - check out the website, which includes the free resources discussed during the show...

https://www.theburntchefproject.com/

Follow The Burnt Chef Project on Instagram

https://www.instagram.com/theburntchefproject?igsh=MWdxNm1mYjNraTh1MQ==

------------------------------------------------

Hospitality Huddles is brought to you by Auden Hospitality. Rewriting the rules of hotel F&B.

If you would like to embrace a different mindset, check out our website www.audenhospitality.com

Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.
This week Scot & Bal discuss how you can plan your next project to appeal to a different audience by not just reverting to restaurant, bar & lounge zoning.  This is a great episode that will get you thinking about what is possible in hotel F&B in the future.

If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.

To follow Bal on LinkedIn click here:

https://www.linkedin.com/in/balmahey/ 

To Follow Scot on LinkedIn click here:

https://www.linkedin.com/in/scot-turner/ 

To learn more about Auden Hospitality, visit our website www.audenhospitality.com 

Join Auden Hospitality Founder Scot Turner as he shares an overview into our first Food & Beverage Report covering the first half results of 2024 for the UK and US.

Scot takes you through some of the highlights of the data taken from over 2,000 hotels on HotStats and then shares some of the solutions the Auden team feel can help to seize the opportunity presented by the numbers.

If you enjoy the episode or want to read more then download the report below by visiting the Auden website

https://www.audenhospitality.com/fb-report-h1-2024

Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.
This week Bal asks Scot why he wrote a recent post about whether the traditional all-day dining lounge is a thing of the past and the modern consumer wants a different experience.

If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.

To follow Bal on LinkedIn click here:

https://www.linkedin.com/in/balmahey/ 

To Follow Scot on LinkedIn click here:

https://www.linkedin.com/in/scot-turner/ 

To learn more about Auden Hospitality, visit our website www.audenhospitality.com 

Join Scot Turner for this weeks Hospitality Huddles episode as he speaks to Christin Marvin about her new book, The Hospitality Leader's Roadmap: Move from Ordinary to Extraordinary.

To learn more about Christin follow her on social media; LinkedIn- @christin-marvin

Instagram- @solutionsbychristin

Youtube- @ChristinMarvin

TikTok- @solutionsbychristin

Threads- @solutionsbychristin

To buy a copy of Christins book - see the link here

https://www.amazon.com/review/create-review/?ie=UTF8&channel=glance-detail&asin=B0DG2VG8L8

------------------------------------------------

Hospitality Huddles is brought to you by Auden Hospitality. Rewriting the rules of hotel F&B.

If you would like to embrace a different mindset, check out our website www.audenhospitality.com

Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.
This week Scot & Bal discuss why it’s important to create frameworks in your business and develop SOP manuals that your team actually use!

If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.

To follow Bal on LinkedIn click here:

https://www.linkedin.com/in/balmahey/ 

To Follow Scot on LinkedIn click here:

https://www.linkedin.com/in/scot-turner/ 

To learn more about Auden Hospitality, visit our website www.audenhospitality.com 

Join Scot Turner on stage at the Annual Hospitality Conference in Manchester as he talks with Tej Walia of Foxhills Country Club & Resort in Surrey about F&B, how they look at things a little differently and why reinvesting in your business can reap the rewards.

To learn more about Tej, find him on LinkedIn

https://www.linkedin.com/in/tejsinghwalia/

Foxhills Country Club & Resort

https://www.foxhills.co.uk/

Hospitality Huddles is brought to you by Auden Hospitality, rewriting the rules of hotel F&B. To learn more, visit our website www.audenhospitality.com

Auden Bitesize is our weekly episode where the Auden team tackle a niche topic that can help you think differently about your operation.

This week Scot & Bal discuss “Whats the scoop” - an alternative way to build your recipes and methods to ensure quality and consistency no matter who makes the dish.

If you have a topic you would like us to tackle then send us an email at podcast@audenhospitality.com and we will add them to the roster.

To follow Bal on LinkedIn click here:

https://www.linkedin.com/in/balmahey/ 

To Follow Scot on LinkedIn click here:

https://www.linkedin.com/in/scot-turner/ 

To learn more about Auden Hospitality, visit our website www.audenhospitality.com 

Join Scot Turner for this weeks Hospitality Huddles episode as he learns why Vojtech Vegh believes there is no such thing as a 'no waste' restaurant. Its a great chat that covers how hoteliers can really innovate with the items that might go in the bin.

To learn more about Vojtech follow him on linkedin https://www.linkedin.com/in/vojtechvegh/

To buy a copy of Vojtechs book - see the link here

https://amzn.eu/d/j0VrJbD

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Hospitality Huddles is brought to you by Auden Hospitality. Rewriting the rules of hotel F&B.

If you would like to embrace a different mindset, check out our website www.audenhospitality.com

Join Scot Turner for this weeks Hospitality Huddles episode as he turns the tables on Monte Silva on his Restaurant Success Club LinkedIn Live event to talk abotu Monte's new book, ‘SHIFT Happens’ - 7 Proven Strategies to Help Your Restaurant Crush the NEW Economy. To learn more about Monte Silva follow him on linkedin https://www.linkedin.com/in/montesilva/    To buy a copy of the book https://amzn.eu/d/4qrQ8zV   ------------------------------------------------ Hospitality Huddles is brought to you by Auden Hospitality. Helping hoteliers to think differently about their F&B to create outlets their guests will love. If you would like to embrace a different mindset, check out our website www.audenhospitality.com

Join Scot Turner for this weeks Hospitality Huddles episode focussing on Meetings & Events. He is joined by Mandi Graziano who is a best selling author of Sales Tales, Sales coach, Expert conference consultant and podcast host. Mandi share invaluable insights into the trends she is seeing on the client side and how hotels can really leave an impression on their M&E guests. If you operate conference hotels, this is one episode you can't afford to miss. To learn more about  @mandigraziano  visit her YouTube page or follow her on linkedin https://www.linkedin.com/in/mandigraziano/  To buy a copy of her book 'Sales Tales' visit her website https://www.mandigraziano.com/  or Amazon https://www.amazon.com/Sales-Tales-Hustle-Humor-Lessons/dp/1949635945  ------------------------------------------------ Hospitality Huddles is brought to you by Auden Hospitality. Helping hoteliers to think differently about their F&B to create outlets their guests will love. If you would like to embrace a different mindset, check out our website www.audenhospitality.com

Join Scot Turner for this weeks Hospitality Huddles when he is joined by Garin Dart, General Manager of Le Pommier hotel who takes us on an amazing journey of how he is delivering strong F&B revenues in his hotel and his amazing background of travelling around the world in the hotel and events space.   To follow Garin's journey at Le Pommier, follow him on LinkedIn https://www.linkedin.com/in/garin-dart-122a9119a/ To see the great things he is doing at Le Pommier hotel https://www.lepommier.co.uk/   ------------------------------------ Hospitality Huddles is brought to you by Auden Hospitality, helping hoteliers to think differently about their F&B to create outlets their guests will love! To learn more, visit the website, www.audenhospitality.com