We learn about the versatility of canned fish and the vision of Sea Sisters to offer sustainable options, using fish in our waters that are in season and abundance. And by building solid relationships with their fish suppliers, Sea Sisters can get the freshest catch to turn into tasty marinated fish and seafood, taking canned fish to another level and offering a premium product ready for you to enjoy any time.  

Angus also explains how Sea Sisters aims for zero waste by skillfully pairing fish cuts not often used with incredible marinade recipes made with local produce. 

Angus started his family business with his partner Charlotte, bang in the middle of the first lockdown. He talks about the challenges of perfecting his recipes in his home kitchen and testing new canning equipment that came with a Russian manual. Add two small kids running around the place to the mix, and it’ll paint the picture of how this fantastic family business started.

His story gives us a great insight into the journey of an entrepreneur in the food space. And the hard work required behind the scenes before you can even show a product to sell.

You can be selling the best product there is out there. But people need to see it to buy it. And in a crowded industry, getting people to notice you will make all the difference.

That’s exactly how Club Mexicana showcased their tasty vegan food, with bright colours and over-the-top decorations. So people could discover their awesome Mexican vegan food and enjoy it in a fun and relaxed atmosphere.  

This maximal style put Club Mexicana on the map and led Meriel to grow her business from street food to bricks-and-mortar, one step at a time. 

Like, comment and subscribe to hear more about all things food.

Service Please! is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Meriel Armitage is the owner of Club Mexicana in Kingly Court, Spitalfields and Seven Dials Market, where you can enjoy 100% Vegan Mexican-inspired street food in a fun atmosphere.

Meriel’s journey from running a pop-up to finally running a Vegan restaurant is an inspiration. Her story in the food space started with a Saturday night supper club in a Hackney café. Meriel wanted to build an aspirational brand. She wanted to showcase vegan street food in London to “create great vegan food and show people it’s exciting”.

After a successful time as a pop-up, Meriel took Club Mexicana into the UK’s leading street food organisation, KERB, doing as many street food events and festivals as possible. But Meriel always dreamt of opening a “proper” restaurant where she’d rebrand Veganism to be enticing and fun.

But it was not straightforward as her dream materialised when the pandemic hit. Although she had to navigate the unique challenges hospitality faced during the time, she feels they came out of it as a stronger team.

So after seven years of success in the food space, the brick-and-mortar version of Club Mexicana opened in August 2020 in Soho. You can also enjoy Club Mexicana’s experience in Seven Dials Market. And now, in a second restaurant opened in Shoreditch.

Meriel took a cue from her background in advertising. Ever since the beginning, she has set her Vegan restaurant apart with an 80s colourful tropical theme. She explains how she wanted to differentiate her brand in a sea of minimalist food stands.

Meriel tells us how she wants to create an aspirational brand and a fun atmosphere. Away from the stuffy, ethical seriousness of most Vegan places.

The success of her restaurant lies in the service, music and vibe. Meriel explains that “90% of why people are there is not for what’s on the plate”. People want to sit there, have a drink and have fun.

By breaking the preconceived ideas around veganism, Meriel wants her customers to have a fantastic time while enjoying excellent food.

Meriel tells us that an entrepreneurial mother raised her, so she never knew what patriarchy was before working in a male-dominated industry like the food industry.

However, the community within the food industry is incredibly supportive. And Meriel explains how she was always able to reach out to someone for advice and tips on running her business. One of her great mentors is Zan Kaufman, founder of Bleecker Burger, who advised her on how to run a restaurant, especially on the financial side of things.

A great sense of camaraderie showed up, especially during the pandemic when every business owner in the hospitality industry witnessed the erosion of their business. While at the same time trying to support and guide their team through the furlough scheme.

She talks about the community pulling together with the help of Sports Banger, putting money back into struggling food businesses and providing food for NHS staff and Food Banks across London.

It demonstrates how resilient and strong the food industry is. And as Veganism started to become mainstream and more people wanted in on it, Meriel explains that she’s happily welcoming more competition. Because her vision is for veganism to become an aspirational mindset.

Like, comment and subscribe to hear more about all things food.

Service Please! is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please 

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

A question that Sonder & Tell gets asked a lot is when a business should start thinking about brand positioning and tone of voice? Kate Hamilton explains that a business should start brand building as soon as possible. This is especially true if you are in a very competitive industry, such as the food space. 

Typically, the businesses that go the distance are those that focus on brand positioning and sell something more than just a product.

There’s real power in defining your brand positioning early and telling a story with it. Because your story can inspire your team, your customers, the people you want to hire and investors who want to see evidence of a brand.

Like, comment and subscribe to hear more about all things food.

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ 

TikTok https://www.tiktok.com/@service.please 

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/ 

When your business focuses on verbal identity, it’s essential to get your business name right. Kate Hamilton tells us how the name Sonder & Tell came to life, and its meaning, from the discovery of a word made up to describe an obscure human emotion. 

We discuss the importance of structure in a creative framework to prevent you from deviating from your goal. And Kate tells us that the best stories are indeed strategic ones.

Like, comment and subscribe to hear more about all things food.

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Kate Hamilton grew up with a passion for literature and storytelling. And a few years ago she co-founded Sonder & Tell, a marketing agency that helps brands find their voice and tell their story. Kate tells us about her love for the world-building element of storytelling. And she admires authors who paint a picture of a scene with short punchy sentences that let your imagination fill the gaps.

Like, comment and subscribe to hear more about all things food.

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Kate Hamilton co-founded Sonder & Tell, a marketing agency that helps brands find their voice and tell their story. Kate’s grown up with a passion for literature and storytelling. And her parents nurtured her love of words. This passion for words shows up in the name Sonder & Tell. And we find out about Kate's journey to find her brand's verbal identity and the meaning of Sonder. 

In this Service Please episode, we have a fascinating conversation with Kate about the importance of brand positioning at a very early stage so you can tell a story with it. 

We discuss the strategy involved in storytelling to help brands shape who they want to be, the role they want to play for their customers and the position they take in the market.

And by doing this as early as possible, brands can use their story to inspire their team, customers, the people they want to hire and investors. Especially when investors want to see evidence of a brand in the early stages. 

We talk about the similarities between food and storytelling. For example, you can tell a story with your choice of meal, how you set up the scene with lighting, music and the way you lay the table. 

Kate also tells us why building a brand positioning early is even more critical in the food space. Because it is saturated, only brands that stand out will be the ones to survive in the long run.

She gives examples of the big food brands Sonder & Tell helped to find their stance and voice. And how they start with the customer base's aspirational mindset and solve their problem.

Sonder & Tell’s area of expertise is creating the upfront brand strategy. But Kate also talks about filtering this expertise into content strategy. 

Because essentially, brand positioning is the root of a brand’s message and tone of voice that will then be used to speak to customers on any platform.

Natasha shares her favourite places to eat, which you’ll find, are pretty much the top ten on the onezone.app. But honestly, you couldn’t expect any less from an app’s founder who keeps a fresh eye on what’s hot right now. So while we don’t think Natasha can settle on one particular place to go (the plus side is that it just means more amazing places for you to discover), she could settle on three people she’d love to share that meal with. 

Zuckerberg, for that Tech guru thing, Bob Iger from Disney for that CEO guru thing. And as Natasha explains the correlation between amazing places to drink, eat and stay and the dating scene, Whitney Wolfe Herd, a very successful female founder.

⋗⋗ Perks

In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.

⋗⋗ Watch the full episode here : https://youtu.be/WfnYyow76YY

Like, comment and subscribe to hear more about all things food.

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Find out more about onezone.app and download the app here: https://www.onezone.app/

What it’s like for a female founder and CEO to navigate the business space, sitting in boardrooms surrounded by mostly male investors? Natasha explains the challenges of being a founder today, dealing with investors from older generations who don’t always get it—and trying to be the leader for that next generation who does get it.

⋗⋗ Perks

In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.

⋗⋗ Watch the full episode here : https://youtu.be/WfnYyow76YY

Like, comment and subscribe to hear more about all things food.

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Find out more about onezone and download the app here: https://www.onezone.app/

Onezone.app is scaling up for Londoners who want to go away, land in any city, and know exactly where to go. Onezone.app is currently available in Paris, Lisbon, Berlin and Barcelona, and more cities are coming soon. Onezone.app is operating their services abroad on a premium membership, making sure members get the most of it, with 24h access and perks that surpass their investment. 

Perks

In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.

Like, comment and subscribe to hear more about all things food.

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Find out more about onezone.app and download the app here: https://www.onezone.app/

Onezone’s polished editorial-type content that showcases stunning photography, emulates the likes of Instagram. And while this type of content really speaks to Gen Zs, they will need to mature in order to fully make use of the onezone app. Millennials are the generation with the disposable income and are currently the audience that can make the most of what onezone is offering. However, onezone is already one step ahead and is ready for when Gen Zs are. 

Perks

In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.

Like, comment and subscribe to hear more about all things food.

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Find out more about onezone.app and download the app here: https://www.onezone.app/

His mother is a chef, so Angus grew up surrounded by great food. But his introduction to the restaurant world happened ten years ago at the first Jamie’s Italian restaurant in Oxford. Learning all about producing delicious dishes, but also learning about the provenance of the ingredients, their heritage and cultural reference. 

This experience was the cornerstone of Angus’s career. From Jamie’s Italian, Angus worked for Sam Clark at Moro as a commis before starting at Trullo, where he flourished as a chef.

We chat about Natasha’s vision for onezone and her year-long road map. And how she has managed to raise an incredible £1.3 million in seed funds thanks to her dedication and resilience. And as well as raising funds from investors who believe in her ability, she managed to rally an amazing team of people who see the potential of onezone and fully support the project.

Perks

In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.

⋗⋗ View the full episode here : https://youtu.be/WfnYyow76YY

Like, comment and subscribe to hear more about all things food.

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Find out more about onezone and download the app here: https://www.onezone.app/

The vision of onezone is to empower everyone to be able to land in a city and know exactly where to go. Onezone is a curated discovery platform for a conscious, younger audience looking for trust, convenience and diversity. The core pillars onezone was built on. It highlights female-founded businesses, sustainable businesses, black-owned businesses and community heroes because these topics are essential to the next generation and cannot be ignored. 

Perks

In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.

Like, comment and subscribe to hear more about all things food.

Watch the full episode 'Meal' here: https://www.youtube.com/watch?v=WfnYyow76YY&t=3s

Listen to the full episode 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-curating-the-world-how-onezone-app-provides/id1622951958?i=1000582284542

Service Please! Is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Find out more about onezone and download the app here: https://www.onezone.app/

A Service Please Snack 

Natasha worked for a private concierge high-growth tech start-up, organising the best restaurants, members clubs and travel for high net-worth individuals, with a decade of hospitality experience behind her. She identified a gap in the market to offer concierge services on a broader scale and adapt it to the new generation’s expectations. 

>> Perks

What makes the best dining experience? For Natasha Zone, founder and CEO of onezone, it’s the combination of great food, great vibe and great service. And with onezone, she sets out to share the best places to eat, drink and stay in London and other cities around the world

The journey of a young female entrepreneur

This is the story of an inspiring journey for one female entrepreneur who saw an opportunity to be inclusive and offer concierge services on a broader scale and adapt it to the new generation’s expectations. 

In this episode, we talk about 30 years old Natasha’s experience in Conciergerie and how her vision started. Natasha worked for a private concierge high-growth tech start-up, organising the best restaurants, members clubs and travel for high net-worth individuals, with a decade of hospitality experience behind her.

Until one day, she decided to share her little black book of the best places to eat, drink and stay and bring a concierge service to a broader audience with an app that finds you a place to eat much quicker than a Google search. 

Onezone’s rapid success

Onezone is a curated discovery platform for a conscious, younger audience looking for trust, convenience and diversity. The core pillars onezone was built on. It highlights female-founded businesses, sustainable businesses, black-owned businesses and community heroes because these topics are essential to the next generation and cannot be ignored. 

We chat about Natasha’s vision for onezone and her year-long road map. And how she has managed to raise an incredible £1.3 million in seed funds thanks to her dedication and resilience. 

In the first two years of its success, the app has been downloaded over 100,000 times and boasts 30,000 monthly users.

A team that’s essential to scale a business that promises a great experience

Restaurants curated on onezone are regularly reviewed by the onezone team of curators to ensure they uphold standards that guarantee the promised experience.

This brings us to the onezone team that Natasha has put together. She hired highly skilled people who fit into the onezone’s culture that promotes loyalty and honesty. The team believes in the project and wants to be part of its success. 

The onezone.app truly is a feast for the eyes. Its editorial-type content showcases stunning photography and offers the user an experience that no other app does. 

You can choose the area you want to dine in, the best place for different occasions, save your favourite places and book a table directly on the app. And the best thing about it is that you don’t have to scroll through hundreds of reviews and recommendations. Because users can trust onezone to have curated the best places for the best experience. 

What it’s like to navigate a male-dominated business space as a female founder and CEO

We also talk about what it’s like for a female founder and CEO to navigate the business space, sitting in boardrooms surrounded by mostly male investors. Natasha explains the challenges of being a founder today, dealing with investors from older generations who don’t always get it—and trying to be the leader for that next generation who does get it.

There are significant changes to be made, but hopefully, “the next generation below us will have a better time because our generation is so aware”.

The Michelin guide of the next generation

So as founder & CEO Natasha Zone is revolutionising the hospitality space. Onezone might just be set to supersede the Michelin guide for the next generation.

Perks

In this episode, Natasha kindly offers our listeners a three months free premium membership. Simply email info@onezone.app with the subject Service Please podcast.

Sample this episode

We've selected some of the best bits from this full episode or we call it the 'meal' and created some podcast 'snack' & 'nibbles' if you're short on listening time.

Watch the full 'meal' here: https://www.youtube.com/watch?v=WfnYyow76YY

Peigh likes intimate, off-the-beaten-track places. 

In this Snack episode, you’ll find out who Peigh would take to one of his favourite places to eat. And he’ll probably bring a custard apple.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

A Service Please Snack 

Trap Fruits is reaching out to customers at markets and festivals, taking the opportunity to test new products such as juices and dehydrated fruit snacks. The aim is to take customers on a journey, one step at a time. And for Trap Fruits to keep moving forward with products in shops and online.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

Peigh learnt about the value of his network, which led him to bring an arm of catering within the company. And as Trap Fruits matures, it has to actively go out and find more business to continue the journey of growth and development. One way of doing this is to build online authority by delivering quality educational content through email marketing, newsletters and blogs.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

Peigh’s vision for Trap Fruits is to become part of people’s weekly shop. And to achieve this, we uncover the fundamentals of any online business. The importance of branding to make people feel they are part of something and keep customers coming back. It is essential to have conversations with customers by delivering quality and educational content through email marketing, newsletters and blogs.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

We find out how Trap Fruits' subscription business came to life and how the pandemic accelerated its success. Then, Peigh takes us on the journey from growing an online community to turning that community into repeat customers.

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

In this Snack episode, Peigh talks about what it was like to start his first project within the food space. We chat about the value of transferable skills in today’s working world. And how providing a product instead of a service was a real eye-opener as you can instantly get to see the joy on people’s faces when they try your food. 

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

Service Please! Is also on:

In this Service Please! episode, we talk to the owner of a freshly established family business that’s here to disrupt the canned fish market. Angus Cowan co-founded Sea Sisters, the only fish cannery in England. Sea Sisters is a family company that delivers quality British seafood, located in the hills of West Dorset, a few miles from the sea. 

Sea Sisters’ mission is to support and promote a sustainable British fishing industry. But they will also wow you with Angus’s creative, out-of-this-world recipes that turn canned fish and seafood into must-haves for your pantry. 

Bonus for our listeners - an exclusive recipe from Sea Sisters. Check at the end.

His mother is a chef, so Angus grew up surrounded by great food. But his introduction to the restaurant world happened ten years ago at the first Jamie’s Italian restaurant in Oxford. Learning all about producing delicious dishes, but also learning about the provenance of the ingredients, their heritage and cultural reference. 

This experience was the cornerstone of Angus’s career. From Jamie’s Italian, Angus worked for Sam Clark at Moro as a commis before starting at Trullo, where he flourished as a chef.  

Angus started his family business with his partner Charlotte, bang in the middle of the first lockdown. He talks about the challenges of perfecting his recipes in his home kitchen and testing new canning equipment that came with a Russian manual. Add two small kids running around the place to the mix, and it’ll paint the picture of how this fantastic family business started.

His story gives us a great insight into the journey of an entrepreneur in the food space. And the hard work required behind the scenes before you can even show a product to sell. 

We learn about the versatility of canned fish and the vision of Sea Sisters to offer sustainable options, using fish in our waters that are in season and abundance. And by building solid relationships with their fish suppliers, Sea Sisters can get the freshest catch to turn into tasty marinated fish and seafood, taking canned fish to another level and offering a premium product ready for you to enjoy at any time.  

Angus also explains how Sea Sisters aims for zero waste by skillfully pairing fish cuts not often used with incredible marinade recipes made with local produce. Once canned, they’re ready to eat on bread or crackers or used in cooking.

All this was inspired by Angus and Charlotte’s trips in a transit van across Europe, enjoying tinned fish and seafood on baguettes combined with fresh local produce. And a good marinade or infused oils that bring out the best of any fish cut is a winner. This is what Sea Sisters is all about.

Angus is proudly building a family legacy by turning the fish cannery on its head. Sea Sisters offer premium artisanal preserves that deliver in taste, packed in aesthetically pleasing tins with an authentic vibe.

By using high-quality British ingredients in its recipes, Sea Sisters’ unique range of tinned fish and seafood brings the opportunity to enjoy the resources our waters and land provide sustainably.

Be part of the change for the better. Check out the Sea Sisters range.

Angus can help you get creative with some recipe ideas. Here’s one he wanted to share with our listeners. Enjoy!

Ingredients:

Sea sisters cuttlefish in ink x 1

Spaghetti x 120g

Butter x 1 knob

Dried chilli flakes x 1/4 TSP (depending on spice level)

A handful of chopped parsley

This dish is so easy and so damn tasty, just don't overcook your pasta! (Tip: always take it out of the water 1 minute before being totally cooked and finish in the sauce) 

This can of cuttlefish in ink is rich and packed full of flavour. The aim is to carry the flavour from the can throughout the pasta dish and a little knob of butter at the end helps to do this.

1. Cook your pasta in heavily salted water
2. Whilst cooking your pasta gently warm up the contents of the can in a sauce pan. Add a splash of water so you don't lose out on sauce whilst it heats up
3. When the pasta is almost done, transfer it to the simmering sauce. Use a pair of tongs or wooden spoon to gently bring it all together. 
4. Add a knob of butter (and a splash of water if needed. You don't want claggy pasta!)
5. Add dried chilli flakes and chopped parsley and combine once more. 
6. Season to taste. Serve up and slurp!

Tell us how you did with that tasty recipe!

Even though starting a business with your best mate brings its challenges, who better to share the breakthrough moments with?

We discuss the importance of setting clear boundaries between your working and personal relationship. But also why being close enough to someone empowers you to speak freely and get things done.

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

In this Service Please Snack

Most business ideas come from unexpected places. For Peigh Asante, a trip to Jamaica and a custard apple started it all. What follows is the development of a food business into a dynamic business model.

Find out more about Trap Fruits here: https://trapfruitslondon.com/

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/how-to-hold-on-to-your-customers-start-a/id1622951958?i=1000579674776

Watch the full 'meal' here: https://www.youtube.com/watch?v=OdDO4NhIMEM&t=617s

Most business ideas come from unexpected places, often from a passion that translates into an opportunity. But what you do with this idea will set you apart. For Peigh Asante, a trip to Jamaica and a custard apple started it all. What follows is the development of a food business into a dynamic business model.

We find out how Trap Fruits' subscription business came to life and how the pandemic accelerated its success. Then, Peigh takes us on the journey from growing an online community to turning that community into repeat customers.  

We chat about what it’s really like to run a business with your best mate. And the emotional balancing act that it takes. However, feeling comfortable enough with someone to be direct can help to strive for innovation and get things done. 

As a newcomer to the food industry, Peigh relied on the skills he picked up from his experience working in commercial spaces but also from his athlete mindset. He also learnt about the value of his network, which led him to bring an arm of catering within the business.

Peigh’s vision for Trap Fruits is to become part of people’s weekly shop. And to achieve this, we uncover the fundamentals of any online business. The importance of branding to make people feel they are part of something and keep the customers coming back. It is essential to have conversations with customers by delivering quality and educational content through email marketing, newsletters and blogs.

In addition to a strong online presence, Trap Fruits is reaching out to customers at markets and festivals, taking the opportunity to test new products such as juices and dehydrated fruit snacks. The aim is to take customers on a journey, one step at a time. And for Trap Fruits to keep moving forward with products in shops as well as online.

At the end of this episode you will know:

-To look at the things you enjoy to find a business idea

-The importance of building a community

-What it’s like to work with people close to you

-That most skills are transferable

-Why you should embrace learning new things 

-That your network is your net worth

-The fundamentals of online businesses

-The importance of customers retention

Find out more about Trap Fruits here: https://trapfruitslondon.com/

Like, comment and subscribe to hear more about all things food.

Watch the full 'meal' here: https://www.youtube.com/watch?v=OdDO4NhIMEM&t=617s

Service Please! Is also on:

YouTube https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please?lang=en 

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/ 

In this Service Please! Snack, we share the importance of excellent communication and the constant need to reconnect with your team members to empower them. So they feel fully supported and able to address any issues head-on.

Emeka tells us what it was like to go from managing a pop-up restaurant and working with his sister. To launching a restaurant and managing a team of 14 employees of various ages, all with different personal circumstances.

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

Service Please Socials:

Service Please! Is also on:

YouTube https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please?lang=en

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Chukus website  https://www.chukuslondon.co.uk/

In this Service Please! Snack, Emeka reminisces on the gruelling and lengthy process of site hunting. From getting property agents to understand your concept when it’s your first restaurant to going through the legal process of drawing up the rental contract. 

Emeka shares the truth about how long it really takes to get a restaurant off the ground. He also shares his tip for choosing the perfect shoes for site hunting.

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

Service Please! Is also on:

YouTube https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please?lang=en

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Chukus website  https://www.chukuslondon.co.uk/

Emeka explains his vision behind launching a restaurant and how he wanted Chuku’s to be more than just food. By creating a physical and virtual space for the Nigerian community and others that want to be part of the journey to enjoy.

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

Service Please Socials:

Service Please! Is also on:

YouTube https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please?lang=en

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Chukus website  https://www.chukuslondon.co.uk/

In Service Please! Snack, Emeka talks about what it’s like to leave a career as an award-winning strategy consultant to launch a restaurant. 

He tells his story about how Chuku’s grew from his first attempt at a pop-up in 2016, which didn’t go to plan. From this, he realised the importance of committing his time to building his business.

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

Service Please Socials:

YouTube https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please?lang=en

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Chukus website  https://www.chukuslondon.co.uk/

For Emeka, Nigerian cuisine is a cultural bridge between two homes. And when launching Chuku’s, it was important that it would serve the Nigerian community's expectations and be accessible to people from different backgrounds, so they can discover the hidden gems that Nigerian cuisine and culture offer.

Food critic Grace Dent described Chuku’s as a delicious, life-changing crash course in Nigerian tapas. And Timeout also named Chuku’s the best of Nigerian London. 

So in this Snack episode, Emeka explains how he wanted to bring Nigerian culture to the UK in the way he and his sister see it. Beautiful, colourful, flavoursome and accessible.

With 300 different ethnic groups, Nigeria has a highly diverse culture with equally diverse cuisine. And the Nigerian tapas concept at Chuku’s allows patrons to sample many dishes in one sitting.

Throughout this snack episode, you can feel Emeka’s passion behind his concept. Bringing out the Nigerian culture through the dishes they have worked on so hard to make justice to Nigerian cuisine in a bite-sized way. 

I've selected some of the best bits from this full episode or as I call it, the 'meal' and created some podcast 'snacks' & 'nibbles' if you're short on listening time.

Like, comment and subscribe to hear more about all things food.

Listen to the full 'meal' here: https://podcasts.apple.com/us/podcast/full-meal-from-business-strategist-to-restaurant-owner/id1622951958?i=1000569012233

Watch the full 'meal' here: https://www.youtube.com/watch?v=IJetnpd0a7U&t=2s

Service Please Socials:

Service Please! Is also on:

YouTube https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please?lang=en

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Chukus website  https://www.chukuslondon.co.uk/

Most people who think of quitting their day job will tell you how they want to launch a restaurant or cafe. It sounds like an idyllic life, serving up great food to appreciative customers all while being your own boss. 

We all know that the reality of running a restaurant couldn’t be further from the truth. And to take the leap, as siblings Emeka and Ifeyinwa Frederick did in February 2020, is an epic story of triumph over adversity.  

Emeka’s journey is not so straightforward as walking out of work one day and launching into Chuku’s, a Nigerian Tapas restaurant in North London, the next. Emeka shares the truth about how long it really takes to get a restaurant off the ground. And to do so with rave reviews - including from The Guardian’s Grace Dent - to keep that momentum going through the hardest of times for our industry. 

We chat about the challenges you can face that no one warns you about when launching a restaurant, and why you have to work hard to be taken seriously. Emeka tells his story about how Chucku’s grew from his first attempt at a pop-up in 2016, which didn’t go to plan, through to multiple other business models and ideas that eventually bloomed into Chuku’s. 

Emeka and Ifeyinwa saw each step as a learning opportunity that would develop over the years, becoming more immersed in the industry and gaining more knowledge about what you really need to have a successful restaurant that stands the test of time. 

Emeka also explains why creating a community around your business is vital to its ongoing success. He touches on leveraging social media but also building those relationships with customers. And why this is vital to breathe life into a restaurant.

Plus, we’ll be chatting about Nigerian food, the flavours, presentation and heritage that is central to Chuku’s. This is one mouth-watering episode that will leave you hungry for more. 

At the end of this episode you will know: 

• Everything you need to know about launching a restaurant
• What happens when you work with family
• How to take a leap from employment to running your own business
• Why you need to immerse yourself in the industry before attempting your own thing
• Why you need a community around you
• How you can be inspired by your heritage to develop a solid concept
• What it’s really like to quit your job and launch a restaurant 

Find out more about Chuku’s here: https://www.chukuslondon.co.uk/

I've selected some of the best bits from this full episode or as I call it, the 'meal' and created some podcast 'snacks' & 'nibbles' if you're short on listening time.

Your professional life is sometimes so ingrained in the way you view the world,  sometimes  you have to remind yourself that not everyone is up to speed on the things you may consider elementary, so for me that's the London food scene. But something that has changed the way we all view the world is social media. When it comes to food that normally means that pizza you're eyeing up - Or that restaurant that looks perfect for a date night.

Kar-Shing or ‘Ks_ate_here’ is the person whose photos you would have been saving, sharing and commenting on over the last decade and his influence in shaping the London food scene is undeniable.  

His intention are still as pure as when he uploaded his first post -  “most people eat 3 meals a day, I just choose mine wisely and share them on instagram” he says with a smile. 

His knowledge of the food industry extends beyond just posting photos though, working in his parents restaurant most his formative years before moving to London to work in the financial sector.

In our conversation we talk about societal changes in the ways we can now enjoy food since the rise of social media and how it's been a major driving force in shaping the landscape of London. 

Instagram - https://www.instagram.com/ks_ate_here/?hl=en-gb

I've selected some of the best bits from this full episode or as I call it, the 'meal' and created some podcast 'snacks' & 'nibbles' if you're short on listening time.

Meriel lets us in on her favourite vegan restaurants in London. There are some amazing places for you to try, as well as Club Mexicana of course. So if you’re looking for places where you can enjoy fantastic vegan food in an equally fantastic atmosphere, listen to this Service Please! Snack episode. Please share your experience with us. 

And if you want to know more about Club Mexicana’s tasty vegan food and off-the-chart fun atmosphere, listen to the full episode where Meriel tells us all about rebranding veganism and making it something people want to be part of.

Like, comment and subscribe to hear more about all things food.

Service Please! is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

So, before we get into the depths of food through the lens of some of the most exciting food entrepreneurs, producers & industry pioneers I felt it necessary to understand a few things about the art of telling a good story - I also needed to get my head around digital camera and sound equipment to make this and the following podcast possible. So for all of that, I shared a burger with - cinematographer Rory Landon Down whose understanding of telling a story is clear to see through his work, this conversation seemed like a great first step on this journey of ‘Service Please!’ 

We talk about his clear ambitions to enter into the filmmaking industry and how he continues to refine the craft -  highlights from his professional career and how like the food industry, his world of filmmaking came to a standstill in March 2020. The unforeseen challenges during that time and how not being able to work catalysed him to start a project that entailed taking a different portrait of a stranger each day of 2021 and telling their story. ‘Portrait a day’ was born. 

Recently announced as a winner of ‘Portrait of Humanity’ 2022 and was shortlisted in 2020,  Rory explains how the next chapter of his career will be shaped even more with storytelling through still & motion photography at its heart. 

Stills - rorylangdondown.co.uk

Motion -  www.areldee.com

Instagram - instagram.com/rorylangdondown

I've selected some of the best bits from this full episode or as I call it, the 'meal' and created some podcast 'snacks' & 'nibbles' if you're short on listening time.

Service Please Trailer 

What does ‘Service Please’ make you think of?? 

Maybe its a chef calling for assistants or the sound of a bell ringing from a kitchen that brief moment when you wishfully hope that the food is destined for your table. It all seems so momentary and when you've devoured that delicious plate of food your adventure continues to the next restaurant to conquer that you have seen splashed on your instagram feed. 

However, for someone who has been within the industry my whole professional life, the  ringing of that bell symbolises the combination of a whole array of skills, challenging decisions and sometimes gruelling work for that dish you have to force yourself to share

Throughout this series of ‘Service Please’ we will be exploring some of the innovations that were catalysted in the hospitality industry as it displayed a level of resilience like few other in most recent times and how these breakthroughs can be transferred to other sectors. 

How food culture in the UK has been on a journey of discovery over the last 10 years but now to fully appreciate the complexity of it and what sustainability really means when it comes to food.  We need to start on a journey of education around sourcing, rearing and eating with the seasons but  making sure this is something not just for the few in society.  

This will take “service please’' to the spaces of most exciting food entrepreneurs, producers & industry pioneers to fully understand their grit and determination to continually evolve and adapt in a constantly changing landscape. 

In this series of ‘service please’ i’ll be having conversations with the likes of London's most known food influencer KS_ate_here 

Emeka Frederick , co-founder of Chukus the world first Nigerian tapas restaurant

Peigh Asante , co-founder of Trap fruits London 

Meriel Armitage - Founder of Club Mexicana 

&

Matthew Carver - Founder of the Cheese truck 

Service please’ aims to capture energy, ambition and drive of the industry and its leaders allowing YOU to help amplify the voices within hospitality and enable more people to understand the innovations and daily struggles of one of the most dynamic sectors and of course the tastiest

I also select some of the best bits from each full episode or as I call it the 'meal' and created some podcast 'snacks' & 'nibbles' if you're short on listening time.

The food space is a great example of what it’s like to work within an industry with values and purpose. 

Meriel talks about the community pulling together during the pandemic with Sports Banger's help, putting money back into struggling food businesses and providing food for NHS staff and Food Banks across London.

Like, comment and subscribe to hear more about all things food.

Service Please! is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

It’s been a harsh few years for the hospitality industry. And although places have been bustling with customers eager to get back to the fun of eating out, businesses within the food industry haven’t returned to their pre-pandemic performance just yet. 

And it will take another few years for business owners to recover completely, as they witnessed the massive erosion of their cash flow and savings.

Like, comment and subscribe to hear more about all things food.

Service Please! is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Meriel created a vegan brand that makes people stop, come in and try her awesome great-tasting food. 

And a place like Club Mexicana was needed to shake things up in the vegan food scene. A fun place with a great vibe that satisfies a variety of appetites with sustainable food that delivers in taste and creativity.  

The success of Club Mexicana lies in the service, music and vibe. Meriel explains that “90% of why people are there is not for what’s on the plate”. Instead, people want to sit there, have a drink and have fun.

Like, comment and subscribe to hear more about all things food.

Service Please! is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

Meriel tells us that an entrepreneurial mother raised her, so she never knew what patriarchy was before working in a male-dominated industry like the food industry. But there’s another aspect to the food space. It’s an incredibly supportive community. 

We learn how mentalities within the food space are changing. How even the movers and shakers of the industry recognise that things can’t continue the way they are and veganism is the food of the future.

Like, comment and subscribe to hear more about all things food.

Service Please! is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/

You probably don’t need someone to hold your hand when you go into business. And there will be many things you’ll learn by just doing the job and making your own mistakes. But being able to reach out to people for help is critical. Even if they are in a different industry, there will be tons of valuable advice that’s transferable.

The food industry is a community like no other. Meriel explains how she could always reach out to someone for advice and tips on running her business. For example, Zan Kaufman, founder of Bleecker Burger, was amazing at advising Meriel on running a restaurant, with insight on the financial aspect and how to manage a team.

Like, comment and subscribe to hear more about all things food.

Service Please! is also on:

YouTube: https://www.youtube.com/channel/UC88hWrBStdMvVDxZnrelRAQ

TikTok https://www.tiktok.com/@service.please

LinkedIn https://www.linkedin.com/in/joshua-paterson-603680210/