Explore every episode of the podcast The Fearless Foodie Podcast
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Summer Rewind - Time Management | 29 Aug 2024 | 00:19:44 | |
This episode is packed with actionable tips and strategies designed to help food industry professionals streamline their workflow and enhance productivity. With the industry's fast-paced environment and ever-growing demands, effective time management becomes pivotal to sustaining a rewarding and fulfilling career. Drawing from our personal experiences and expertise, we discuss how to prioritise tasks, the concept of time blocking, and ways to overcome procrastination. We begin by discussing the overwhelming nature of extensive to-do lists and provide insights into how breaking these lists into smaller, prioritised tasks can create a more manageable workflow. We introduce the Pomodoro Technique, explaining how concentrated, timed work intervals can significantly boost focus and efficiency. We also touch on the importance of giving oneself mental breaks, the concept of "eating the frog" (tackling the most dreaded task first), and the reality of estimating task durations accurately. We also emphasise the need to balance creative headspace with day-to-day responsibilities, ensuring both creativity and productivity. Timestamps: - [00:00:00] Introduction to the summer rewind and the importance of time management. - [00:02:06] The challenge of working alone and managing time in a hybrid work environment. - [00:03:22] Basics of prioritizing tasks and organizing to-do lists. - [00:06:10] Overcoming overwhelming feelings with segmented to-do lists. - [00:07:39] The impact of procrastination and methods to combat it. - [00:09:00] Sponsor acknowledgments and appreciation for Dama Ingredients and Simply Lunch. - [00:10:45] Introduction to the Pomodoro Technique and its benefits. - [00:12:03] Importance of time blocking and focusing on creative headspace. - [00:15:27] Strategies for prioritizing and categorizing tasks. - [00:16:41] The do-delegate-ditch technique for effective task management. - [00:17:29] The concept of "Eating the Frog" and tackling most-dreaded tasks first. - [00:18:51] Closing remarks and reflections on time management strategies. procrastination, food business, work-life balance, project management. Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| Summer Rewind - Emotional Intelligence | 22 Aug 2024 | 00:18:48 | |
In this episode, we have an in-depth discussion about emotional intelligence and why it's becoming increasingly important in the food industry. The term Emotional Intelligence was first coined by Daniel Goleman in the 1990s and is defined as "the ability to understand, use, and manage your own emotions in positive ways to relieve stress, communicate effectively, empathise with others, overcome challenges and defuse conflict." We talk about how people with high emotional intelligence tend to be better at their jobs than those with just a high IQ, because EQ enables you to understand and work with your own emotions while also being empathetic to others' feelings. We also discuss using emotional intelligence to be aware of emotions and measure responses rather than just reacting and we cover the personal and professional benefits of being emotionally intelligent and why it's so relevant in the high-stress food industry. Timestamps: 00:00 - Episode introduction 02:09 - Definition of emotional intelligence 03:17 - High EQ vs. high IQ in the workplace 05:37 - Evolutionary reasons for emotions; using EQ to manage responses 08:32 - Benefits of emotional intelligence for individuals and teams 10:18 - Lack of EQ in food industry leadership 12:46 - Top tips for improving emotional intelligence 17:08 - Personalised nature of EQ and its broader impact 17:37 - Episode wrap-up Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| Streamlining Product Development with Stage Gate in the Food Industry | 20 Jun 2024 | 00:28:47 | |
We start by introducing the concept of the Stage Gate process and its relevance in the food industry. We explain it as a series of decision points (gates) where projects are evaluated before moving to the next stage. We then address common misconceptions, such as the belief that the Stage Gate process is a "sales prevention" structure, emphasising instead that it is a flexible framework adaptable to different business needs and projects. Our discussion moves on to the flexibility and implementation of the Stage Gate process, highlighting how it can be tailored to fit various project complexities. We stress the importance of upfront scoping and understanding project requirements to determine the appropriate process path. The significance of clear roles and responsibilities is also discussed, noting that the process involves the entire business, not just the New Product Development (NPD) team. We identify critical points in the process where structure is essential and provide examples of how different projects might require varying levels of rigour and flexibility. We also address common problems such as missing documentation, unnecessary meetings, and unclear processes that can give the Stage Gate a bad name, and propose solutions like using templates, clear sign-offs, and proper documentation to streamline the process. We emphasise the importance of communication and buy-in from all stakeholders, showing how a well-implemented Stage Gate process can lead to better teamwork and project success. We wrap up the episode with our closing thoughts on the benefits of a well-implemented Stage Gate process and encourage you, our listeners, to view it as a supportive framework rather than a rigid structure. To book onto our NPD Fundamentals course mentioned during this episode please click here https://fearlessfoodies.co.uk/npdfundamentals TIMESTAMPS: 00:00:00 - Introduction to the Stage Gate Process 00:01:25 - Common Misconceptions 00:02:47 - Flexibility and Implementation 00:06:03 - Role Clarity and Communication 00:10:20 - Critical Points and Timing 00:12:59 - Sponsor Message: Dama Ingredients 00:13:40 - Common Problems and Solutions 00:15:31 - Significance of Communication and Buy-In 00:17:08 - Closing Thoughts Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| How to see the Bigger Picture | 29 Sep 2022 | 00:26:27 | |
When you’re working in the food industry, it’s easy to get immersed into your role within your department and to not think about what other departments bring to the table. On this episode of the Oh For Food’s Sake Podcast, we tell you the advantages of taking your blinkers off and gaining a broader perspective on the wider food industry. We tell you how our lack of ability to see the bigger picture affected our careers, particularly as we were starting out in the food industry. Then you’ll hear us list some tips on how to see the bigger picture, including what having a mentor can do for your career and why LinkedIn isn’t just for job hunting. We also unpack some of the differences in working in own-branded or branded businesses, both of which offer a different perspective on product development and marketing. If you have a story to share about when you started to see the bigger picture in your workplace, please share it with us! You can head over to our Facebook page, or get in touch with us on LinkedIn. And if you’re enjoying the podcast, you can give us a boost by subscribing and leaving a review.
Timestamps [1:20] Today’s topic: How to see the bigger picture…and what the bigger picture actually is [4:10] Why should you care about the bigger picture? [7:58] How seeing the bigger picture helps you to gain influence and to start your own successful business [10:50] Mapping out your stakeholders to gain perspective on your role [12:30] A light bulb moment about what seeing the bigger picture means [15:54] Asking questions, seeking a mentor and other tips [20:30] Own-branded or branded businesses: What working in each can bring to your career [23:53] What you can to do access the bigger picture in your company Links and Resources Find out more about this month’s sponsor, The Seed Group, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Sampling Session Success | 22 Sep 2022 | 00:34:39 | |
On the surface, it seems easy to run an NPD food sample session. All you need is the food, served at the right temperature…at a good time of day….and a stockpile of the right utensils…and the right people in the room…giving feedback in the right way… Actually, it’s not so easy. So on this episode of the Oh For Food’s Sake Podcast, we’re giving you a list of handy tips to make your sample session a success. We share with you what you need to think about before, during and after your sample session to really nail it. We cover all elements of the sample session and share our best practices that we learnt through years of trial and error. The episode also includes our anti wooden spoon manifesto, which is a timely reminder that the tiny details really count! If you’d like to get in touch with us to share your sample session stories, head over to our LinkedIn page or Facebook group and please also let us know if you’d like us to do a future episode about sensory testing and tasting methods. And don’t forget to subscribe to the podcast so that you don’t miss an episode!
Timestamps [0:48] Today’s topic: How to nail your NPD sampling session [3:15] There are so many ways that a sampling session can run away from you! [4:35] Keeping personal opinions outside of the sampling session [6:50] Tackling a lack of resources [8:57] What information are you presenting to the panel? [10:15] A really simple tip to set yourself up for success [11:27] “How much do I hate wooden spoons?!!” A reminder to watch out for the utensils you use in the development process [16:45] Not everyone has the language to describe the flavours they can taste [17:58] Think about the environment around your sample tasting [21:12] What to record in your sample session notes [22:48] Combatting flavour overlap and sampling fatigue [24:40] Who’s in your panel? [28:21] Documenting outcomes [29:57] The kitchen vs. factory sample breakdown [31:13] Don’t bias your panel! [32:25] Our handy sample session summary Links and Resources Find out more about this month’s sponsor, The Seed Group, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| How NPD consultants can help you with Sarah Fielder and David Neville | 15 Sep 2022 | 00:42:12 | |
How can a food business navigate all of the hurdles on the long NPD road to get their new product to market? By calling in the Taste Creators! On this episode of the Oh For Food’s Sake Podcast, we dive into everything NPD with consultant experts Sarah Fielder and David Neville, who have over 40 years’ experience of helping new foods to hit the shelves. We begin by introducing our special guests and hearing the biggest challenges that they’ve faced in their food careers, with Sarah sharing a bonus lesson on how she says ‘no’ to food products that just won’t work. We then touch on transitions within the food industry as David explains how he went from being a chef to an NPD consultant and Sarah compares working in food to her 5-year stint in nutritional supplements. Towards the end of the episode, the Taste Creators tell us what kinds of brands they support now and how they help them to thrive in a competitive food market. This episode is an absolute must-listen for anyone who’s involved in NPD, whether you work with a large retailer or are part of a dynamic challenger brand. Please subscribe to the Oh For Food’s Sake Podcast to keep up with our latest episodes and head over to our Facebook or LinkedIn page to let us know what you think.
Timestamps [0:47] A big warm welcome to this episode’s special guests! [2:38] Sarah Fielder’s NPD background [6:27] How David Neville transitioned from being a chef to an NPD consultant [9:05] The steep learning curve of bringing a new food product to market [10:35] So, what is Taste Creators? [13:38] The rise of challenger brands and the roadblocks they encounter on the development journey [16:04] “It’s such an exciting time in the food industry” [19:38] Inventing a new stage-and-gate system, bringing in large-scale change: the biggest NPD challenges of Sarah’s career [20:30] How to say ‘no’ [24:20] Other challenges that Sarah has tackled in her food career [25:38] Moving from food to nutritional supplements - what are the differences? [28:48] What you can learn from switching into a different area of the food industry [32:15] “Developing the unknown”: Keeping your innovation tank full [34:02] What people love about working with Taste Creators and the different kinds of food they work on [37:10] The core customers that Taste Creators support [38:57] What a fresh pair of eyes can bring to your food production business [39:57] How to get in touch with the Taste Creators Links and Resources Find out more about this month’s sponsor, The Seed Group, here: You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| From Invisible to Valued at work | 08 Sep 2022 | 00:25:01 | |
So many people experience a form of feeling undervalued at work. It might be that your ideas aren’t listened to, or that you’ve been passed over for promotion again, or that you never get a chance to speak up in important meetings. However your feeling of being undervalued manifests itself, on this episode of the Oh For Food’s Sake Podcast, we’re sharing our advice on how to increase your influence at work to make your work life happier and more successful. We walk you through tackling imposter syndrome and starting to evaluate the voices in your head that tell you that you’re not good enough. You’ll then hear us touch on the importance of communication styles and energy levels, which are good things to gauge when interacting with colleagues and stakeholders. We also give a few tips on how to network to increase your influence in the industry, which in turn will help you to stand out in your own workplace. If you’re a fan of the Oh For Food’s Sake Podcast, you can show your support and help us out by leaving a rating and review of the podcast and by recommending us to a friend. Timestamps [0:45] Today’s topic: How to increase your influence at work to feel more valued in your career [4:20] Watch out for the upcoming course! [5:45] Welcome back to our old friend, imposter syndrome [8:06] Questioning the voices in your head [11:25] Communication styles count [14:38] Your voice does matter, but you need to believe it [16:55] Think about your energy levels [18:25] Translating your positive mindset to the outer world [19:30] Networking to increase your credibility [21:20] A snappy summary of what you need to work on [23:20] Where to go for more help and resources Links and Resources Our previous episode on emotional intelligence Sign up to Invisible to valued You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Socials First Strategy with Phia Folkes | 01 Sep 2022 | 00:36:33 | |
Today we talk creating a socials-first media strategy with Phia Folkes who’s the co-founder of Seed Group, a food specialist marketing agency and this month’s sponsor of the Oh For Food’s Sake Podcast! Grab a snack and a notepad and listen to us talk about why your food company really needs to rethink its social media strategy. Phia lays out the intersection between food companies and social media and tells us how being socials-first benefits all departments of a food company, not just marketing. She gives the Seed perspective on social media and explains what Seed does differently compared to more traditional marketing agencies. Towards the end of the episode, we dive into what being ‘authentic’ on social media actually looks like and Phia shares ideas on how companies can mitigate the risks of being too real or too curated in their social media content. We’d like to say a big ‘thank you’ to Seed for being our first ever podcast sponsors! If you want to support the Oh For Food’s Sake Podcast, please leave us a rating or review and subscribe to the podcast. Timestamps [1:22] We welcome Phia Folkes onto the show and she walks us through her journey to launch Seed [7:07] “The world of food and drink has shifted hugely”: What marketing has done to keep up with the developments in the sector [9:24] Can smaller food brands afford to hire a marketing agency? Phia weighs in [14:00] What sets Seed apart as a marketing agency? [17:07] Seed is a “safe pair of hands” for food brands [20:27] Why is social so essential for a food company’s success? [25:20] Crisis management takes place on social media [27:20] Balancing out authenticity, engagement and brand risk [31:22] Strategy comes first on socials [34:05] How you can get in touch with Seed Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Sustainability with Andy Wright | 25 Aug 2022 | 00:34:20 | |
Today’s episode tackles a giant of a problem for the food industry and for society as a whole: sustainability. We speak to special guest Andy Wright, head of sustainability at Greencore, about the big picture for sustainability in the food industry and where we need to do better. Andy kicks off the episode by talking about the complex issues of indicating carbon footprints on food packaging, a hot-button issue for the industry right now. He gives advice on what food start-ups can do to increase their sustainability and shares a shocking statistic about how polluting the food industry in the UK is compared to other major industries. He also outlines the solutions that he would like to see and talks about what individuals in the food industry can do to put sustainability at the heart of their company. This is a very interesting episode of the Oh For Food’s Sake Podcast that goes into the nuances of food sustainability. If you learnt something or started to think about food sustainability in a new way, please subscribe to the podcast and share it with your industry contacts.
Timestamps [0:48] Today, we’ve got a special guest! [3:00] Andy introduces himself and talks about his route into working in sustainability and the food industry [5:38] What sustainability used to look like in the food industry and the picture today [8:42] Andy’s expert opinion on carbon footprint information on food packaging [11:10] “How accurate do you want your data?”: The complex issues involved in calculating the carbon footprint of food items [14:26] Andy’s sustainability advice for food start-ups [16:10] In sustainability, there are no easy answers [17:35] Brand standards and sustainability labelling [19:50] How does the food industry in the UK compare to other industries on sustainability issues? [23:15] The National Food Strategy [25:05] The top 3 solutions that Andy would implement to make the food industry more sustainable [27:22] Logic and magic: How do you get different teams of food manufacturers to collaborate on sustainability? [29:35] We know the questions to ask but it’s not easy to find the answers [30:50] Andy’s message to people who work in the food industry [32:40] Where to go to connect with Andy Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| How to switch off from work | 18 Aug 2022 | 00:30:54 | |
Sometimes work spills into the rest of your life like a giant overflowing bucket and you have to attack it with a mop to push it back to where it belongs. On this episode of the Oh For Food’s Sake Podcast, we’re giving you tips on how to switch off from work at the end of the day so that you can have a healthier, happier home life. We tackle some of the common issues of overworking, from putting in the long hours to the effect that not switching off from work can have on your health. You’ll hear us share what we do to switch off from our jobs and learn how you can apply that to your career, even if you work in the fast-paced and demanding food industry. Stay tuned to the end of the episode to find out why being the person who sweeps out the rabbit hutch can be a blessing and how you can find the rabbit hutch in your life! If you enjoyed this episode, join us over on our Facebook page to share your experiences of switching off (or not switching off!) from work and subscribe to the podcast to stay up-to-date on our latest episodes. Timestamps [0:45] Today’s topic: How do you switch off from work? [1:48] What the stats say about our struggle to unwind from work [3:50] It’s ok to work outside of standard working hours, as long as you do find time to switch off [6:35] What you can gain from taking breaks during the work day [8:22] The difference between tiredness and fatigue [9:52] How we balance each other out [11:07] You can’t finish off your to-do list every day but you can acknowledge what you’ve achieved [14:08] Another way to create a break between your work life and home life [16:20] Laying the ground rules for work talk at home [20:04] “What works for you changes over time” [21:12] Reduce your screen time…. If you want to! [25:00] The magic of a reset place [27:55] In your control vs. out of your control: Why you need to recognise the difference Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| How to stay Motivated in tough times | 11 Aug 2022 | 00:31:20 | |
What with the pandemic, the war in Ukraine, rising inflation and every other bit of bad news that has come out over the last two years, it’s easy to feel overwhelmed and overworked all the time, especially if you work in the food industry. So on today’s episode of the Oh For Food’s Sake podcast, we’re giving you some top tips on how to stay afloat and motivated when you’re going through a tough time. We share our advice with you on how to build up your natural resilience by focusing on what you can control. Then we talk about reframing your mindset to give yourself agency instead of picturing yourself at the mercy of events around you. We also delve into the difference between resilience and toxic positivity and give you examples of how to make the most of the little moments of calm and joy in your day. If you’d like to find out more about building up resilience in your life or in your workplace, you can get in touch with Amy on LinkedIn. Don’t forget to subscribe to the podcast to catch more of our episodes and to show your support for the podcast. Timestamps [0:48] This week we’re talking about motivation! [1:10] If you don’t work in the food industry, you don’t know how tough the last few years have been [2:18] A lot of people are feeling really stuck right now [3:48] It’s the build-up! Dealing with overwhelm [7:20] Focus on what’s within your control [9:02] It’s not easy, but it’s helpful [10:30] How you frame your worries in your mind to give yourself agency [12:45] A great example of positive thinking [14:35] Toxic positivity vs. Resilience [16:03] So what actions can you take in tough times? Start by looking after yourself [19:10] An exercise to help you reflect on your previous successes [20:50]How we take advantage of the little moments of joy [23:38] Stepping off the parent hamster wheel [26:00] It’s ok to ask for help [27:24]And you can also help others [29:07] “Everything is temporary and I’ve done my best” [29:44] You’re more resilient than you think Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Atomic Habits - Book Review | 04 Aug 2022 | 00:29:48 | |
Why do we find it so difficult to stop doing things that we know are bad for us? Whether it’s mindlessly browsing social media instead of working, reaching for that next piece of chocolate even though you said that you’d had enough for today, or cancelling yoga again because something’s come up at work, we’re all guilty of doing things that aren’t in our best interest. But it doesn’t have to be that… This week’s episode of the Oh For Food’s Sake Podcast is a little different as we’re introducing our brand new book club! We’ve both read Atomic Habits by James Clear, who details his method of building good habits in a sustainable way whilst gradually removing bad habits. In a word, we loved it! Listen to us break down some of the secrets of the book and what we’ve done differently since we read it. At the end of the episode, we share the next book on our book club reading list. If you have thoughts on Atomic Habits that you’d like to share with us, hop on over to our Facebook page! And make sure to subscribe or follow the podcast wherever you find your podcasts so you catch our next episodes.
Timestamps [0:48] Join our book club! [1:51] Why should you read Atomic Habits? [3:28] The intriguing premise of Atomic Habits [5:05] How to reframe your goals to make them more achievable [6:45] Setting goals for your life outside of work [8:22] Why habits actually matters [10:10] The magical power of habit stacking [11:20] We love habits! Even if they’re bad for us… [12:15] The four laws to make good habits, and the four rules to break bad habits [14:26] How we’re using the rules of habits to control our social media usage and to make unpleasant experiences easier [16:33] “I GET to do this, not I HAVE to do this” [18:34] The habit loop: How to identify your bad habits and start to replace them [21:12] How our future book club episodes will work [22:27] Book club question: Which habit theme resonated the most for you? [25:40] Book club question: Have you ever fallen into the ‘perfect moment’ trap? [26:38] The next book club book on our list! [27:42] Tell us your thoughts on Atomic Habits! Links and Resources Atomic Habits by James Clear on Amazon UK The No Club: Putting a Stop to Women's Dead-End Work by Linda Babcock You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Menopause with Dr Angela Wright | 28 Jul 2022 | 00:48:42 | |
The menopause is something that all women go through and some can experience severe symptoms that last for seven or more years. Yet as a society, we don’t talk about it that much. That tide is just starting to turn, so we invited GP and clinical sexologist Dr Angela Wright onto this episode to explain the menopause and to walk us through what options are available for women before, during and after the menopause (and to tell us what a sexologist is!). Dr Angela gives the clinical definition of the menopause and lists some menopause symptoms. She talks about what treatment options are and give reassurance that it’s ok to ask for treatment, even though the menopause is ‘natural’. You’ll also hear the support you can ask for from your workplace if you’re experiencing menopause symptoms and learn about other resources that are available for menopausal women. This episode is a sympathetic guide for anyone who’s affected by the menopause, which also includes the partner, family and friends of menopausal women. If you learnt something, please subscribe to the Oh For Food’s Sake Podcast and share your thoughts with us on our Facebook page. Timestamps [0:51] We introduce Dr Angela onto the episode [2:01] Dr Angela talks about her career and explains what it means to become a clinical sexologist [4:35] Why are we talking more about the menopause now? [6:00] The effects of the menopause on women’s lives [7:20] What do the stats say about when women go through the menopause? [9:43] Definitions: Menopause, perimenopause, postmenopause [12:30] Dr Angela lists some of the symptoms of the menopause [13:35] It’s common to feel nervous about going to the doctor for menopause symptoms [14:40] Doctor training doesn’t include a lot of information about the menopause [16:10] We need to talk to each other more about the menopause! [17:19] “Those impacts are enormous:” How the menopause can affect us [18:48] A question from a listener about handling the menopause when you work in a high-pressure job such as a role in the food industry [22:30] What are the support options for women going through the menopause? [25:05] “There’s lots of diseases that are natural, but we still treat them:” You can treat menopause if you want to [26:45] Fighting to get treatment for the menopause from GPs [29:20] The work that Dr Angela does through her clinic with her corporate clients [32:45] So where should you go for more accredited information and support on the menopause? [35:02] What family and friends of menopausal women can do to support them [37:43] Some of the best advice that Dr Angela gives to corporations about the menopause [38:16] What the menopause can do to the brain [39:40] What is a ‘normal part of getting older’? [41:45] Choice and information: The key messages that Dr Angela wants you to take from this episode [43:34] Dr Angela talks about her private clinic, Spiced Pear Health [47:03] How to get in touch with Dr Angela Links and Resources European Menopause and Andropause Society Spiced Pear Health Clinic on Facebook Spiced Pear Health Clinic on Twitter Spiced Pear Health Clinic on LinkedIn Spiced Pear Health Clinic on Instagram You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Recipe Development and Career Transitions with Laoise Casey | 13 Jun 2024 | 00:32:41 | |
Laoise Casey's career story is a testament to the power of following one's gut and being persistent. Starting as an HR manager, she was spurred by her father's illness to reconsider her life's direction. After a year of reflection and budgeting, she enrolled at the Leiths School of Food and Wine in London to formalise her passion for cooking. Despite initial fears and uncertainty, she found immense joy and fulfilment in the culinary world. Laoise’s journey wasn't easy. She faced difficulties getting journalists to take her seriously, but her determination paid off when she landed a weekly recipe column with the Evening Standard. Her transition involved working part-time in gastropubs and honing her skills under influential chefs like Robin Gill. Laoise’s love for the restaurant environment and rapid adaptation to its high-pressure demands are genuinely inspiring. Laoise’s story is a powerful example of this principle in action, emphasising the importance of not overthinking and just seeking new opportunities. We also discuss the crisis of talent in the food industry and the importance of recognising and utilising transferable skills from non-food backgrounds. Laoise's work with Plate Up, a recipe food app, speaks to her passion for making food accessible and enjoyable for everyone. Throughout the episode, we offer practical advice for those looking to make a career change, stressing the value of listening, learning, and seeking help from others. We encourage you to embrace your passions and not shy away from the hard work that comes with any significant transition. Timestamps 00:01: Introduction 05:15: Laoise recounts her early career in HR and the personal crisis that changed her path 12:45: Pursuing formal culinary training at Leiths School of Food and Wine 18:20: Working part-time in restaurants and adapting to the kitchen environment 23:00: Securing a column at the Evening Standard and the importance of persistence 35:10: Discussing the crisis of talent in the food industry and recognising transferable skills 40:00: Practical advice for making a career change Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| How to Present with Confidence | 21 Jul 2022 | 00:23:01 | |
Wobbly knees, a shaky voice, butterflies in your stomach, sweaty palms…how many of these did you feel the last time you gave a presentation at work? On this episode of the Oh For Food’s Sake Podcast, we’re giving you top tips on how to carry yourself with confidence when you present. We begin by discussing the role of presentations in the food industry and what it’s like to give a presentation when there’s no tasty food samples in the room to provide a distraction. We then give you four great tips that will help you to prepare and present whilst staying grounded and delivering your message clearly. After that, you’ll hear us expand the conversation to how you can build your confidence levels, which will help you at work and also in your personal life. If this episode helped to reframe work presentations in your mind, please let us know! You can catch us on our Facebook group. And if you want to help others to find us, leave a rating or review of the Oh For Food’s Sake Podcast online.
Timestamps [0:48] Today, we’re talking about how to present yourself with confidence [2:14] The food industry doesn’t always attract the most confident speakers [3:08] Presenting with food vs. presenting without food [4:30] There’s nothing wrong with selling!! [5:38] It’s empowering to tell the story of a new food product [7:50] Why you need to control who’s in the presentation room [8:30] What studies say about the effect of self-confidence on your life [9:40] Tip #1: Think about your body language [12:34] Tip #2: Give out compliments (in a natural way!) [15:45] Tip #3: Don’t resist, rehearse! [17:25] Tip #4: Wear something that makes you feel good [18:45] How do you build confidence in yourself? Start by remembering why you’re here [20:10] The power of a strengths survey [20:50] Become a lifelong learner [21:27] It’s not bragging, it’s telling the facts [22:06] Come and tell us what you think! Links and Resources Our previous episode on confidence You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| 5 steps to manage stakeholders | 14 Jul 2022 | 00:23:53 | |
Stakeholders can make or break a food product launch and if they break it, it can very much feel like it’s your fault. On this episode of the Oh For Food’s Sake Podcast, we’re giving five key steps to manage stakeholders in your project so you can keep everyone in the loop, nip problems in the bud and get your product on the shelves. We list out the five steps of stakeholder management and how you can nail each step to make your launch a success. You’ll find out how to map out the ‘interest and influence’ quadrant and hear clear examples of what good communication sounds like (along with examples of bad communication habits that we used to have!). We also dive into the power of tapping into the personal motivations of your stakeholders, which is a stage that a lot of stakeholder management guidelines skip over. If you’d like advice on instilling good communication habits into your team, get in touch with Amy via Instagram or LinkedIn and subscribe to the Oh For Food’s Sake Podcast for more tips on new product development and more.
Timestamps [0:45] This week’s topic: Five simple steps to manage stakeholders in your food development project [1:54] Managing your stakeholders can help you to mitigate disaster [2:58] It’s all about making a plan [3:53] Stage #1: Map out who your key stakeholders are [5:42] Bring people along with you on the journey [6:45] Stage #2: Suss out the ‘interest and influence’ levels amongst your stakeholders [10:10] Stage #3: What makes your stakeholders tick? [12:12] Weighing up your best means of communication [14:25] Stage #4: What assertive, effective communication looks like [19:07] Stage #5: Keeping track of progress [21:38] Feel free to learn from our mistakes! [22:03] A handy recap of the five stages Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Taking the leap into Self Employment | 07 Jul 2022 | 00:31:52 | |
The Covid-19 pandemic started a wave of self-employment across the UK and more people than ever before are thinking of starting their own business. If you’ve ever been curious about what it's like to be your own boss and run a company your way, plug into this episode of Oh For Food’s Sake as we’re discussing the good, the bad and the ugly of self-employment. We start out by listing the kinds of self-employment available and what financial and legal obligations they have. Then, we give you the benefits of being self-employed and some of the potential pitfalls you might come across. This episode is also sprinkled with our top tips on how to survive (or even thrive) when you start your own business! If the idea of self-employment resonates with you, get in touch with us using the links below for more advice and support and you can also join the conversation on our Facebook page. You’ll also find more from us by subscribing to the Oh For Food’s Sake podcast.
Timestamps [0:47] Today we’re talking about our experiences of becoming self-employed [2:25] The different kinds of self-employment and what your legal obligations are [5:40] Sole trader or limited company? Why we chose to go limited [7:17] Some surprising statistics about self-employment [9:00] The double-edge sword of the new wave of self-employment [11:45] Flexibility: One of the biggest benefits of self-employment [14:09] Business owners can choose what to focus on [17:35] Following your own learning journey [19:52] It’s not just you and your computer! The importance of connecting with others [21:20] The financial rollercoaster of self-employment [24:20] How do you build momentum when you’re self-employed? [25:40] Your business is all about you, so please take care of yourself [27:30] How your network keeps you accountable and helps you fight back against imposter syndrome [28:50] Pay yourself!! [30:07] Self-employment doesn’t have to be right for you forever Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Resilience Mindset with Rachael Edmonson Clarke | 30 Jun 2022 | 00:44:50 | |
On this episode of the Oh For Food’s Sake podcast, we talk to Rachael Edmondson-Clarke who transitioned from a job in the food industry to setting up her own business as a consultant and a coach. Join us as we dive in deep on her experience of burnout and we talk about how her resilience mindset allowed her to overcome the challenges of an extremely high-pressure job. Rachael started out her career at Mars and although she really loved her job, she struggled to find her feet. She tells us how she worked through her performance issues and the questions that she asked to turn that difficult situation around. We then get onto the topic of wellbeing and Rachael outlines what she does know to take care of herself, which is a million miles away from her previous attitude! If you’re struggling to prioritise taking care of yourself, listen out for Rachael’s tips to boost your physical and emotional health. If you enjoyed this episode, you can join Rachael’s Facebook group for more insights about her and her coaching service, and don’t forget to subscribe to the Oh For Food’s sake Podcast so that you don’t miss an episode.
Timestamps [2:30] Rachael talks about her professional background and her experience working for Mars [4:48] Rachael’s redundancy and her move to Thorntons [6:11] A whisper on Rachael’s heart [8:44] Rachael’s transition to becoming a coach and the importance of looking within to find your next steps [12:20] The coaching side of Rachael’s business [13:35] How Rachael became a consultant [14:19] The interaction between coaching and consultancy [15:24] Coaches have coaches too! [17:45] What you can do to support your own wellbeing [20:10] How Rachael turned her early struggles in Mars around [24:53] What an optimistic mindset can do for you [26:18] “My belief is that a healthy mindset is something that you train” [28:26] Asserting your why [31:20] Rachael unpacks another time that her mindset helped to carry her through a difficult period [33:47] The little habits that make a big difference [34:57] How Rachael reorganised her work and her life to prioritise herself [36:15] We don’t talk about this enough! [37:15] Paying attention to the voices inside your head [39:37] “You wouldn’t treat a prisoner the way I treated myself” [40:40] Rachael’s experience of self-employment [41:40] Progress over perfection [42:40] Where to go to find out more about Rachael Links and Resources Rachael’s Inner Circle group on Facebook Rachael Edmondson-Clarke on LinkedIn Rachael Edmondson-Clarke on Instagram Rachael Edmonson-Clarke on Pinterest Rachael Edmondson-Clarke on TikTok You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Why People Pleasing Might Hold you Back | 23 Jun 2022 | 00:30:06 | |
How many times have you caught yourself agreeing to do something you don’t want to do? Whether it’s signing up for the PTA, reading over your needy colleague’s CV or hosting a family event, sometimes we all bow to the pressure of being a people pleaser instead of honouring ourselves and saying ‘no’. In this episode of the Oh For Food’s Sake podcast, we give you tips on how to stop people pleasing. We list the signs that you’re a people pleaser and explore why we feel obliged to people please, a trait especially common in women. We delve into the overlap between empaths, people pleasers and perfectionists and talk about how your people pleasing might come off to others, particularly those closest to you. Then we give our top tips to stop being a people pleaser and start living your life your way. If you want to become a reformed people pleaser, join us on our Facebook page and share your anti-people pleasing pledge! You can also subscribe or follow the Oh For Food’s Sake podcast to find more great episodes about self-care, finding your purpose and thriving in the food industry.
Timestamps [0:47] It’s time to properly talk about people pleasing! [2:52] Our definition of being a people pleaser [3:54] Other signs that you’re a people pleaser [5:35] The overlap between empaths and people pleasers [7:58] Oooh, sorry! Apologising and agreeing with others to smooth tricky situations over [10:15] People pleasing is really tiring, trust us! [12:21] Why do some people become people pleasers? [15:20] Perfectionism and people pleasing [16:40] How other people perceive your people pleasing tendencies [20:55] Why mothers are particularly affected by people pleasing [21:50] Don’t say yes, take a breath and say “I’ll get back to you” [26:02] Practise saying no [26:35] Think about your long-term goals [27:55] What kind of relationship do you have with the people you spend time with? [28:55] Reforming people pleasers of the world, unite! Links and Resources Our previous episode on perfectionism You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| How to Get your Voice Heard in Meetings | 16 Jun 2022 | 00:33:30 | |
We asked you what’s holding you back in your career and your response was loud and clear: You feel like you don't have enough impact. One of the most common stories you shared was feeling ignored in meetings, or not having the confidence to speak up and share their insights. So on this episode of the Oh For Food’s Sake podcast, we’re giving you a to-do list of actionable steps to get your voice heard in meetings. Grab a pen and piece of paper and get stuck in! We share our top tips to get you noticed in meetings in a good way, outlining what meeting prep actually looks like and whether you need to do it or not. We move on to explain a couple of simple techniques that can really boost your confidence and then tackle one of the most common traits that people, and particularly women, do that diminishes their authority, shrinking their words. You’ll hear our examples of ‘shrinking’ words and phrases which will help you to avoid them in future! This episode is a handy resource for anyone who only has to hear the word ‘meeting’ to get a dry mouth and clammy hands. If our advice has helped you to show up more confidently in your work meetings, please share this episode on one of your social media channels and subscribe or follow the Oh For Food’s Sake podcast wherever you get your podcasts. Timestamps [0:53] On this episode, we’re discussing how to get your voice heard [2:27] We’ve all had these feelings! [3:50] Confidence really is key [6:28] Prepare yourself beforehand and speak up early [10:25] What does meeting prep look like? [13:40] Do what makes you feel lucky [14:47] We explore the NLP anchoring technique [17:44] “It’s just talking”: Finding a useful mantra to carry yourself through a stressful situation [19:18] And we are talking about manifestation! [21:12] Stop shrinking your words! [23:48] You matter and your voice matters [26:30] Our examples of words that will shrink your impact [28:10] Pay attention to your pitch and tone [29:50] Recap time! Your impact to-do list [31:28] Let us know what you find helpful Links and Resources Our previous episode on building your confidence You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Managing your Boss | 09 Jun 2022 | 00:28:33 | |
It’s a trope that people leave bad bosses, not bad jobs, but just because your boss is terrible doesn’t mean that you have to quit. We’re coming to the rescue with this episode of the Oh For Food’s Sake podcast, where we teach you how to manage your boss! We break down the different types of bosses you might work with during your career and how you can start to work better with them by managing upwards. You’ll hear us define what ‘managing up’ is and our four tips on how to bring managing up techniques into your workplace. At the end of the episode, we give you the steps that you can take today to improve your relationship with your boss. If the topic of bad bosses or managing up has struck a chord with you, come over to our Facebook group or our LinkedIn page to talk to us about it! And subscribe to the Oh For Food’s Sake podcast to stay up-to-date on our latest episodes. Timestamps [0:50] Today’s topic: managing upwards! [2:40] Insecure, indecisive, rambling, micromanaging: What kinds of bad bosses might you meet in your career? [5:47] You have to maintain boundaries with your boss [7:15] What is managing upwards? We unpack how you can start to manage up [10:38] You have the right to ask your boss questions [14:09] If you can’t bring a solution, bring a problem-solving mindset [17:15] Don’t shy away from big-picture conversations about communication [19:18] Tip #1: Identify the underlying fear [20:45] Tip #2: Appreciate the strengths that your boss has [22:48] Tip #3: Flex your own style to suit your boss [23:23] Tip #4: Don’t hide your hard work [25:23] The concrete steps that you can take now to start managing up [27:27] If you need to manage up or be managed up - come talk to us! Links and Resources Our previous episode on emotional intelligence You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Career Happy Parenting with Rebecca Amin | 02 Jun 2022 | 00:43:20 | |
It’s a situation that far too many mums are familiar with: You take 6 to 12 months (or more) off to have and raise a baby, you walk into the office on your first day back, and even though it’s the same job with the same people, it feels like everything’s changed. You might struggle to readjust and feel sad, bored, frustrated or angry. And it’s not ok! But there’s hope, because it is possible to be a career happy mum. On this episode of the Oh For Food’s Sake podcast, we chat with career coach Rebecca Amin about how women can have successful, fulfilling careers and have the time and energy to be a mum. Rebecca leads mums through career transitions, which are common after maternity leave. She explains how she helps women to identify what kind of job they want and how they can get there. We cover some of the common career transition myths and Rebecca gives advice on how to tackle your post-maternity career slump head-on by resetting boundaries and communicating your needs. You’ll also hear what it’s like to work with a career coach and how they can support you through your journey. This episode is such a great resource for anyone who’s concerned about balancing their career path with their parental responsibilities. You can spread the word by sharing it with someone in your network who’s in this position and make sure to subscribe to the Oh For Food’s Sake podcast to catch future episodes. Timestamps [0:47] We welcome Rebecca on to the episode [1:55] Rebecca’s journey from recruitment into career coaching [5:02] Did your role change, or did you? [8:20] If you don’t care about your job any more, it’s not the right job for you [10:20] What Rebecca does for her clients and how she does it [13:00] Rebecca’s amazing advice to anyone just about to go off on parental leave [16:12] It’s ok if it takes you a while to readjust to work [17:30] And it’s also ok to ask for help! [18:27] Setting your boundaries with your partner [20:30] People do outgrow jobs [21:50] A common problem of trying to reintegrate into your job after maternity leave [22:53] “The worst feeling to have”: Rebecca outlines a typical scenario that women experience in their jobs after maternity leave [24:28] It’s too difficult and I’ll have to take a pay cut: The myths we tell ourselves about retraining or switching industries [29:25] The value that you can get from working with a coach [31:11] Working with a career coach won’t always mean that you change jobs [33:26] What steps you can take to pave the way to a career change [36:08] How Rebecca successfully reset the boundaries at her job [39:29] Don’t keep putting your needs last [41:12] Rebecca’s podcast and how to get in touch with her Links and Resources You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Why the Stage Gate Process Matters | 26 May 2022 | 00:50:57 | |
Some people are surprised to hear us say that we love the Stage-Gate Process, but we really do! The Stage-Gate Process has so many advantages, from building structure into your development process, to helping you to plan out your new development roadmap months ahead of time. So join us on this episode of the Oh For Food’s Sake Podcast as we unpack all the stages and gates and explain why each one matters. We begin by discussing our experience with the Stage-Gate Process and note how you can adapt the process while keeping in the main principles to make sure that it fits your business needs. We then cover the difference between a stage and a gate and walk you through the typical Stage-Gate Process you would find for a manufacturer bringing a new food product to market. We share the nightmares you can encounter in the early stage feasibility meetings, plus the creativity and fun that kicks in at the kitchen development stage. And once the product is complete, we touch on the post-launch review and how the insights from one project can be carried over to another. If you’d like us to cover one of these stages or gates in more detail in a future episode, hop on over to our Facebook Group to let us know! And make sure to subscribe to the Oh For Food’s Sake Podcast to hear more of our food industry insights. Timestamps [0:46] Today’s topic: Getting to grips with the Stage-Gate Process [2:54] What is the Stage-Gate Process? [4:41] It’s useful…but it’s stressful! Gate 3 dramas [7:17] Why the Stage-Gate Process? We lay out the advantages of gating project management [9:27] The Stage-Gate Process can help you focus on the right opportunities and places the right people at the right stages of the process [13:00] Does the Stage-Gate Process slow down product development? [14:52] Making a Stage-Gate Process that’s right for you [16:00] Stages vs. Gates: They’re not the same thing! [19:00] Stage 0: Identifying consumer need [22:21] Gate 1: It’s all about feasibility [26:00] Stage 2: Briefing, and some of the variations in the Stage-Gate Process [28:00] The point of the briefing process [29:30] Stage 3: Where the action happens! The kitchen stage of the Stage-Gate Process [32:08] The retailer-supplier back and forth [35:58] Gate 3 is a big gate! [36:45] Stage 4: Factory trials [39:30] You need to think about what changes when you scale up from a kitchen to a factory [41:35] Stage 5: Preparing to launch and getting the Marketing and PR teams back in the game [44:35] Gate 5: Signing off on the launch samples [45:23] Gate 6: The post-launch review meeting, and turning data into insights [46:43] The post-launch review is tough on developers [47:50] The Stage-Gate Process is a cycle [49:00] Getting your checks in place to help development Links Our previous episode on insight Our previous episode on creating compelling product stories You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| How to Drop Your Busy Badge of Honour | 19 May 2022 | 00:37:58 | |
How many times a week do you catch yourself saying “Oh no I can’t do that, I’m too busy”? In this episode of the Oh For Food’s Sake Podcast, we’re not going to tell you that you actually do have the time. Instead, we’re sharing the message that being busy isn’t a badge of honour and that you can survive (or even thrive) without being busy all the time. We explore the social and psychological forces that drive our chronic busyness and how the pressures of working in the food industry can exacerbate the busyness phenomenon. Then we share our top tips to tackle busyness, from delegating tasks at work and in the home, to taking time to rest and reflect on our internal values. If this episode makes you want to drop your busy badge of honour, head over to our Facebook page and tell us about your anti-busyness pledge! And make sure that you follow or subscribe to the Oh For Food’s Sake Podcast wherever you get your podcasts so that you don’t miss an episode. Timestamps [0:44] Today’s topic: Dropping your busy badge of honour! [1:37] What is your busy badge of honour? Our personal experience of the ‘busy badge’ phenomenon [4:04] The origins of the ‘busy badge’ and why it might affect women more than men [8:08] Using busyness to escape from your thoughts and the other psychological forces that drive busyness [12:15] An extreme example of the intense pressure of busyness [14:38] Taking time for yourself is modelling good behaviour for your children [16:28] “I can’t possibly take two nights out in a row”: Yes, you can! [17:45] Why the busy badge of honour is especially present in the food industry [20:20] How the pressures of busyness can negatively affect your behaviour [22:05] Learning lessons from the lockdown [23:11] Our techniques to drop the busy badge of honour in our personal lives [25:42] Getting rid of busyness at work to become a better manager [26:52] Reframe your rest! [29:45] Be honest with yourself: How much of your busyness comes from you? [32:04] Change the busy narrative in your mind [34:08] How we’re going to drop our busy badges going forward [36:45] Make yourself accountable by telling us how you’re going to drop your busy badge! Links and Resources Our previous episode on mindfulness Our previous episode on finding your purpose You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Clear is Kind: The Importance of Honest Feedback at Work | 06 Jun 2024 | 00:24:28 | |
In today's episode, we tackle the often daunting task of giving honest feedback. We stress the importance of coupling care and empathy with directness to ensure input is both clear and kind. Amy introduces the concept of "Radical Candor," a methodology from Kim Scott's book, which emphasises caring deeply about colleagues while challenging them directly. We also share our personal experiences and challenges with giving feedback, including the common tendency to avoid confrontation due to people-pleasing instincts. To address these issues, we discuss practical feedback models, such as the AID model (Action, Impact, Development) and SBI (Situation, Behavior, Impact), which offer structured approaches for delivering feedback in a professional setting. The conversation then shifts to the four quadrants of feedback described in "Radical Candor": Radical Candor, Obnoxious Aggression, Manipulative Insincerity, and Ruinous Empathy. Each quadrant is explored in depth, providing you with a clearer understanding of effective and ineffective feedback styles. Lucy highlights the importance of creating genuine connections with colleagues to foster a supportive environment, while Amy emphasises the need for clarity and specificity in feedback. We also touch on the utility of AI tools like ChatGPT to practise and refine feedback delivery. Throughout the episode, we underscore the necessity of celebrating team successes and maintaining open communication to build a positive workplace culture. Timestamps - [00:00:00] Radical Candor Introduction - [00:00:09] Episode Introduction by Lucy Wager and Amy Wilkinson - [00:00:25] Importance of Honest Feedback - [00:01:06] Common Challenges in Giving Feedback - [00:02:03] Lucy’s Personal Struggles with Feedback - [00:02:52] The Dread of Giving Feedback - [00:03:09] Clear, is Kind - Brene Brown Quote - [00:04:21] Clarity and Impact of Feedback - [00:05:25] Feedback Models: AID and SBI - [00:06:48] Explaining the AID Model - [00:08:08] Explaining the SBI Model - [00:09:27] Introduction to Radical Candor by Kim Scott - [00:10:16] Principles of Radical Candor: Caring Deeply and Challenging Directly - [00:13:23] Empathy Towards Colleagues - [00:14:41] Radical Candor Quadrants - [00:15:11] Sponsor Acknowledgment: Dama Ingredients - [00:16:10] Sponsor Acknowledgment: Nemis Technologies - [00:17:35] Quadrant Breakdown: Obnoxious Aggression - [00:18:08] Quadrant Breakdown: Manipulative Insincerity - [00:19:25] Quadrant Breakdown: Ruinous Empathy - [00:20:47] How to Implement Radical Candor - [00:21:39] Building Better Relationships at Work - [00:23:08] Celebrating Successes in the Workplace - [00:25:04] Practical Tips for Delivering Feedback Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| Creating Compelling Product Stories | 12 May 2022 | 00:36:01 | |
Creating a compelling product story is an essential step in new product development because that story is what sells your product to other teams in your company, to retailers and also to your end customer. Today on the Oh For Food’s Sake Podcast, we’re exploring the ingredients of a compelling product story and sharing our advice on how to get others on board with your new food product. We explain what a food product story should achieve and how to tell that story to others. We also throw in a few tips on overcoming presentation anxiety in those all-important feasibility meetings, which can leave some NPD teams shaking in their boots! At the end of the episode, we give our top tips on creating a food product story that’ll help to convince others to buy into your project. Please do get in touch with us if you’d like to hear more episodes on the topic of new product development, or if you want more of our tips on gaining confidence and overcoming nerves in the workplace. Timestamps [0:41] Today’s topic: Overcoming barriers to create compelling food stories! [2:20] If you don’t have a great story, you won’t get your project off the ground [4:05] Actually, we can all negotiate [5:43] Why is storytelling so important? [9:20] Using a story to engage your end customer [11:06] Your NPD team is your business superpower [14:15] Adapting yourself and your story to the audience in front of you [16:00] Plant-based products: A great example of the need to use stories and collaboration to get other teams on board with a new product [20:40] Collaboration is part of your toolkit [22:05] How to sell your product to a buyer [24:42] Finding a balance between price points and product needs [25:40] The new relationship between retailers and manufacturers [28:30] How to present yourself in internal and external meetings [29:38] Overcoming presentation anxiety [31:12] Our key tips on creating a compelling product story [34:00] Do you want more confidence tips? [34:35] Get in touch with us via LinkedIn for more advice and materials on creating product stories! You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Finding Purpose | 05 May 2022 | 00:40:24 | |
Today we’re taking a step back from the daily grind of working in the food industry to ask a broader question: What is the purpose of your life? This line of thinking used to be reserved for philosophers and hippies but more people are coming to expect a sense of fulfilment, both from their job and in their life, and the food industry is no exception to this trend. Join us as we explore the ins and outs of a life purpose, tackling big questions like ‘What is a purpose?’ and ‘How does having a purpose shape your life?’. We give you some brilliant exercises to help find your purpose and to get you to think about aligning your goals around your chosen purpose. Towards the end of the episode, we also touch on the Japanese theory of Ikigai and the sweet spot that springs up when your daily life is in harmony with your overall purpose. If you enjoyed this episode and would like to hear more episodes from us around mindfulness, self-care and other wellness topics, please let us know, and feel free to get in touch with us on the links below for further information about us and our services. Timestamps [1:00] Today we’re talking about finding your purpose! [3:40] Putting a positive spin on overwhelm [5:30] A really helpful mindfulness exercise from Dr Rangan Chatterjee [7:55] We’re all familiar with the firefighting mode [9:12] An exercise to find out what’s really important to you in your life [12:55] What actually is your life’s purpose? [15:08] What it means to live mindfully [16:03] Knowing your personal values and staying in touch with them [19:08] “Purpose pulls you into the future” [22:05] A few ways to get in touch with your purpose [24:03] The wider life benefits that having a purpose brings [25:55] Hitting the sweet spot: Ikigai and purpose [30:02] You have the power to shape your purpose [31:36] Living life with purpose is a lot better than a life with no purpose [33:19] Nothing in life is a failure, it’s just a change of direction [36:15] Our top tips on finding your purpose Links and Resources High Performance Podcast with special guest Dr. Rangan Chatterjee Feel Better, Live More with Dr. Rangan Chatterjee Ikigai: The Japanese Secret to a Long and Happy Life You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Mindfulness with Amy Polly | 28 Apr 2022 | 00:44:49 | |
This week’s episode of Oh For Food's Sake features a very special guest, the mindfulness rebel Amy Polly. Amy joins us for a discussion on mindfulness, meditation, and taking a moment for yourself. Amy walks us through her journey from working as an accountant to starting her own businesses as a mindfulness teacher and mental health advocate. She dives into her philosophy of demystifying mindfulness and why she believes in explaining the scientifically proven benefits of mindfulness to her clients. We then learn about the mindfulness services that she offers her clients, who include everyone from corporate executives to overwhelmed entrepreneurs. Our conversation with Amy touches on some really important topics related to mindfulness, such as some of the common misconceptions about mindfulness and Amy’s advice on how to include moments of mindfulness in your busy schedule. We also talk about chat mindfulness has done for us, both personally and professionally. This episode left us smiling from ear to ear and we can’t wait for you to hear it! Please share your thoughts on mindfulness and tackling the pressures of working in the food industry with us via our Facebook page and make sure that you’re subscribed to the podcast so that you catch our future episodes. Timestamps [3:05] Amy introduces herself and her mindfulness rebellion [4:04] “Let me tell you a story”: How Amy switched from being an accountant to being a mindfulness rebel [7:15] Amy’s experience of postnatal anxiety and her transition into working in mindfulness and mental health [9:45] What meditation and mindfulness have done for Amy’s life [12:35] The root of Amy’s motivation [14:10] Where the ‘rebellion’ part of Amy’s business comes from [15:35] There are still so many misconceptions about mindfulness! [17:42] What mindfulness means to Amy [21:20] Getting rid of the ‘woo’ factor: We sometimes need to hear the science of mindfulness to encourage us to practice it [23:30] The stigma around mindfulness [24:27] Amy’s advice on how to incorporate mini moments of mindfulness in our lives [27:20] The absolute game changer of daily mindfulness [29:38] You do have time, you just need to think about what serves your needs [31:20] The power that you have over your thoughts [33:15] Are we starting to see a culture shift towards living mindfully? [35:00] The mindfulness services that Amy offers to her corporate clients [37:04] Creating a space for senior leaders to be connected and vulnerable [39:00] …And Amy has a mindfulness mastermind for entrepreneurs! [40:41] Striving for the long-term change [42:10] Amy’s plea to listeners: Please keep an open mind about mindfulness! Links You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Stress Management | 21 Apr 2022 | 00:38:52 | |
Stress is a topic that comes up pretty often for people working in the food industry. If you work in food, you’re probably familiar with common stressors like high pressure jobs, tight deadlines and narrow profit margins. But how can we learn to cope with stress in a healthy, sustainable way? We discuss some common signs of stress and how stress can manifest itself in the body, leading to illness, bad tempers, digestive problems and trouble sleeping, amongst other symptoms. Then we tackle our unhealthy coping mechanisms to manage stress, including booze, food and social media scrolling. At the end of the episode, we turn to some healthier stress management techniques, from mindfulness to exercise to taking a few minutes to dance around the kitchen. You can also find our Stress Bucket download which will help you to identify sources of stress in your life and to build a plan of healthy stress management techniques. If you have thoughts on stress and working in the food industry, head on over to our Facebook page to continue the discussion with us and please subscribe to the Oh For Food’s sake Podcast and leave us a review to help the show to grow. Timestamps [0:48] Today’s topic: A deep dive on stress management [1:33] The food industry is a stressful business! [3:03] Measuring stress levels in the workplace [5:10] Pressure vs. stress: At what point does stress become unhealthy? [6:50] Some roles within the food industry aren’t suitable for people who can’t handle high levels of stress, but not handling stress doesn’t make you a bad person [9:25] Some people do thrive on pressure, but it might depend on what else is going on in their lives [11:25] What are the signs of stress? Ill health, short temper, bad dreams, tiredness…and the list goes on [15:14] Trying to cope with stress by turning to alcohol and food [17:30] Other stress-related illnesses that you might experience [18:53] Healthy and unhealthy coping mechanisms to tackle the stress bucket [20:47] Noticing patterns around stress [22:48] Learning to accept your negative thoughts and building up your resilience [23:50] We crave dopamine, but it’s not necessarily good for us [25:55] Taking a step back to look at the short-term and long-term techniques to cope with stress [27:00] The difference between the stressor and the stress and getting rid of stress from your body [28:43] What we do to manage stress [32:52] You need to make time for fun and time for yourself [35:04] Other resources you can use to combat stress Links and Resources Amy's 4 stress busting strategies download Burnout: Solve Your Stress Cycle book British Association for Counselling and Psychotherapy Happy Mind, Happy Life Podcast with Dr Rangan Chatterjee You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Why Quality Management matters | 14 Apr 2022 | 00:34:41 | |
Quality management is a really misunderstood area of the food industry and other departments can often be reluctant to engage with quality management procedures. We’re here to change your mind about quality management and to explain why quality management matters and what a solid quality management procedure can do for your food business. We explain the benefits of investing in establishing a quality management procedure. Although it’s a long process that can be really stressful for technical teams, quality assurance can bring structure to your business, especially if you’re a young start-up that’s looking to grow. We give examples of some of the different aspects that you’ll need to consider in your quality management procedure, such as the quality accreditations that your suppliers have and the quality requirements of your target market countries. Listen out for exciting details about our upcoming course on food quality management via Young Foodies ! If you enjoyed this episode, hop over to our Facebook page to leave us a message and make sure that you’re subscribed to the Oh For Food’s Sake Podcast so that you don’t miss an episode. Timestamps [0:47] Today we’re talking about quality management! Why does quality management matter? [1:55] Getting through a British Retail Consortium audit: Why you need to learn about quality management in the food industry [4:52] Our definition of a quality management system [5:17] The three core areas of quality management: Quality, safety, legality [8:35] Quality management isn’t super interesting…but it is really important [10:00] Some businesses push back on introducing quality management procedures, but they benefit the business in the long run [12:34] There’s a difference between a BRC certification and accreditation? Yes! [13:52] Quality management prevents mistakes before a product leaves the manufacturer's building [15:23] It’s tempting to cut corners, but skipping steps in quality management can have a serious impact on the whole business [16:48] The pressure of working in the technical department of a food manufacturing business [18:45] How quality management can lower business costs and improve your credibility [20:25] Why your food business should have a QAS: A Quality Attribute Sheet [22:53] You need to consider in which countries your product will be sold [24:13] Start-ups and quality assurance: How implementing quality right from the get-go can help your business to grow [26:31] Top tip: Always check for GFSI standards on imported products [27:47] An example of a quality management system that saved a brand’s reputation: Fig Gate! [30:50] What’s the difference between a product withdrawal and a product recall? [32:20] Please let us know what you think of these more technical podcast episodes! [33:15] Your career becomes richer if you start asking questions and getting involved with other departments Links Our Quality Management Course on Young Foodies You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Challenges for young people in Food with Kirsty Barden from MDS | 07 Apr 2022 | 00:40:42 | |
On this episode of Oh For Food’s Sake, we interview Kirsty Barden, a Business Development Manager at MDS, a scheme set up in 1986 to train the next generation of employees in the food industry. Kirsty starts out by explaining how she got into the MDS programme after graduating with a degree in Forensic Science. She then moves on to tell us about her current role at MDS and the experience that graduates have during their time on the programme, which includes support from the MDS organisation and the chance to make a real difference to the food industry as a whole. She also shares exciting news about a new government grant that will fund apprenticeships on the MDS programme for trainees that don’t have a degree. Later, we talk with Kirsty about some of the benefits of working in the food industry, from having a satisfying job with real career progression, to being part of an industry that’s highly resistant to fluctuations in the economy. We wrap by learning how to apply for the MDS programme and where to go for further information. If you enjoyed listening to this interview and want to raise awareness of the career opportunities available in the food industry, please share this episode on your social media profiles. Timestamps [0:47] We introduce special guest Kirsty Barden [1:25] Kirsty explains how she started working with MDS and her transition into a procurement and NPD [3:21] Kirsty’s switch into education and a freelance role back with MDS that clicked [5:10] How Kirsty’s story resonates with us [5:57] How closely does your education need to reflect your interests and relate to your career? [7:48] Kirsty dives in to explain the background and objectives of the MDS graduate programme [9:15] What does the MDS graduate programme look like today? [9:55] A fantastic statistic about the MDS programme and what graduates receive when they complete their two years at MDS [10:42] A £500,000 apprenticeship budget and how MDS plans to spend it [11:59] How former members of the Armed Forces can benefit from the MDS programme [13:56] What we love about the MDS programme [15:00] Why you no longer need a degree to participate in the MDS programme [16:58] “Part of MDS is finding out what you don’t want to do”. [17:57] MDS trainees have a chance to make a real difference in the food industry [19:58] How many businesses are involved in MDS and how do companies feel about working with their competitors to train graduates? [23:02] It’s about looking at the industry as a whole [23:57] Universities, online networking events, case studies and storytelling: Spreading the word about the MDS programme [26:04] The food industry is more resistant to economic downturn [26:42] Opening the doors of the food industry to people who don’t know about it [27:52] Younger workers are seeking career progression and satisfaction [29:01] Get rid of your five year plan! [31:12] What challenges are young people facing today when they think about entering the jobs market? [33:48] The food industry needs to develop an infrastructure to retain talent [35:53] Empowering, not handholding: The support that MDS gives to trainees throughout the programme [37:37] How to apply for the MDS schemes and where to go for further information Links For further information about the MDS scheme and to learn how to become a member of MDS, email Kirsty at info@mds-ltd.co.uk If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Special Episode - It's our 1st Anniversary! | 31 Mar 2022 | 00:38:40 | |
We can’t quite believe it, a whole year of the Oh For Food’s Sake Podcast! How quickly has that gone? In this special episode we select some of our favourite moments from our most popular episodes for you to enjoy again. Plus we share the unexpected successes the podcast has achieved just in case you have been hiding under a rock! We would also like to thank you so much for all of your support through this time whether you are new to the podcast or are a seasoned OHFFS listener. Your messages and engagement on the facebook group means the world to us both, to know that we are helping you to make positive changes to your career and working life in this frequently testing industry. We launch a giveaway in this episode - so head over to our instagram account for more details - or check out our posts on LinkedIn. If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Knowing when to Quit - Lucy's Story | 24 Mar 2022 | 00:36:39 | |
In this episode of Oh For Food’s Sake, we turn the mic over to host Lucy Wager to hear her story of burnout and career change in the food industry. Lucy’s career has spanned several different roles within the industry and at times she’s faced some tough decisions. If this is the position you’re in, pull up a chair and listen to this informative episode! Lucy’s food industry career began in new product development, where she quickly bagged a dream role working on a new range of Asian ready meals for M&S Food. She travelled extensively for the job and unfortunately contracted an illness and new food intolerances that wiped out her ability to taste food professionally. She decided she had to prioritise her own health and pivoted to a recruitment position, finding candidates for jobs within the food industry. She loved her new role but started to miss working with food and went on to launch Pudology, a range of indulgent dairy- and gluten-free desserts. However, this eventually led to another moment where she had to know when to quit, as the business faced multiple challenges. You’ll hear us discuss some of the themes raised in Lucy’s story, from the difficulties of being a food taster to working out how to balance your own well-being against the demands of working in the food industry. If you enjoyed the episode, please get in touch with us and feel free to ask questions to find out more about our story and our expertise. Timestamps [0:47] Today, we’re talking career burnout [1:50] Quitting or failing? [2:35] Back to the start: Lucy tells the story of beginning her career in the food industry [3:53] We don’t talk enough about how difficult food tasting is on your digestive system [5:49] A bout of pre-Christmas food poisoning which led to long-term health issues [7:07] The impact of Lucy’s new food intolerances on her career [9:32] Moving over to working in prepped fruit and leaving behind ready meals [11:17] A huge decision and a new start [14:38] Lucy’s new perspective on careers in the food industry [15:56] Moving into a gap in the market [17:30] Knowing when to quit: How can you tell when it’s the right time? [18:15] Being a start-up in the food industry [21:10] Lucy’s role as a problem solver for other food businesses [22:14] When are you ‘allowed’ to quit? [26:20] “No, done. Can’t do it any more”. [27:28] Why Lucy said no [28:56] Liquidating the business without a plan [30:00] A grieving period for the old business and starting up a new business [31:27] Putting yourself first and trusting your gut [34:07] It’s good to talk about it! [35:33] If you need food consulting services, get in touch with Lucy! If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Why we need to support NPD Teams | 17 Mar 2022 | 00:34:52 | |
Let’s face it NPD is misunderstood. You may be familiar with the term fluffy but where does this come from? Why is there a misunderstanding here of the part of the business which brings innovation and new development to the business? In this episode we explain why NPD needs more support and how this could be done with your help. We break down these struggles and actions that NPD face,
If you found this episode useful and would like to share your story or how this has helped you then pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Women in Leadership with Nicola Buckley | 10 Mar 2022 | 00:46:53 | |
In this episode, we’re talking with the incredible women’s leadership coach, Nicola Buckley. As she shares her journey from the corporate tech world to where she is today, you can’t help but feel inspiration and admiration for her resilience, hard grit and determination in finding her own way. There is a resounding correlation between varied life experiences leading you on different paths to where you are eventually meant to be. This has definitely been the case for Nicola as you will hear in the episode. Nicola shares some fantastic insights to neuroscience and how it works within the workplace having studied for 6 years to enable her better understanding of her clients. She also talks about the common challenges faced by women at the top, along with tips on how to manage those challenges If you would like to reach out to Nicola you can here on LinkedIn Or view her website - nicolaskorko.com The book’s Nicola mentioned are Maxwell Maltz - Psycho Cybernetics and Tara Swart - Neuroscience for Leadership If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Ultra processed Foods, a personal journey and what it means for the food industry | 30 May 2024 | 00:48:24 | |
Debbie Wallen shares her family’s transformative experience with an 80/20 diet emphasising whole foods. She highlights her detailed approach to meal planning and the positive changes, such as improved sleep and skin health. We have a healthy debate about and explore concerns around ‘ultra-processed foods' and the potential health impacts. Lucy talks about how feasible it is to completely avoid these foods in our modern, busy lives. We discuss tactical adjustments that can be made at home to improve dietary habits and influences within the food industry. The episode also features a discussion on the role of product developers, government policies, and educational efforts necessary to navigate and address the challenges posed by ultra-processed foods. This episode emphases the significance of informed food choices, empowering the audience to take control of their health, and advocating for gradual but impactful changes in food habits and policies. Timestamps: - 00:05:00 – Introduction of Debbie Wallen and her background in food industry innovation. - 00:12:34 – Discussion on Debbie’s implementation of the 80/20 diet and its effects. - 00:26:15 – Analysis of the Nova classification system and challenges in identifying ultra-processed foods. - 00:39:50 – Lucy’s commentary on the practical difficulties of avoiding ultra-processed foods. - 00:48:03 – Debate on the need for better education around food ingredients and healthier swaps. - 01:04:20 – Importance of government and industry intervention facilitating healthier food choices. Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| Emotional Intelligence | 03 Mar 2022 | 00:30:44 | |
What is emotional intelligence and how does it play a part in our working day? Can we improve it and how does it work best and in what situations? This episode breaks down,
We also share our top 3 tips and both explore how emotional intelligence has affected us in our personal lives, not just at work, where it seems to feed more vulnerability. If you would like a copy of the emotions wheel, come and join us in the Facebook group or send me an email amy@amywilkinsoncoaching.co.uk Here is the link to the star model I mentioned which was shared in our facebook group a few weeks back that you may find useful. If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Time Management | 24 Feb 2022 | 00:31:52 | |
How would you gauge your current time management at work? Would you say you have it sussed or do you want to hear a few more tricks and tips that could potentially help you be more effective? Today we dive into how to make the most of your time, avoid procrastination and up-level your output. We break down
Want to know more about the Pomodoro Technique? Click here to learn how. If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Building Supplier + Retailer Relationships | 17 Feb 2022 | 00:23:42 | |
The roles have been reversed this week as Lucy does her first solo show because Covid has scuppered us recording together. This week is a discussion around the fragilities between relationships with suppliers and retailers. What makes for a better relationship and how can we learn from our mistakes? Lucy talks about why certain systems and specific instructions may appear to be over cautious but are key to getting things like samples over to buyers in one piece. Plus she shares some of her own experiences from the product development side where things didn’t quite go to plan but what she learnt from this, which could in turn help you. Together we all share a common goal in these relationships so what are the most important parts to nourish when it comes to this? If you enjoyed this episode you may also like this one and you can listen here to EP22 Flourishing in the Food Industry with Jo Elsdon If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Burnout in the Food Industry | 10 Feb 2022 | 00:45:09 | |
This week's episode marks the 10 year anniversary since I burnt out and ended up signed off from work from my senior commercial role in the food industry with chronic fatigue syndrome and fibromyalgia. Reunited with Lucy, we break down my story to highlight how this can easily happen if you throw yourself into work with a passion that becomes unhealthy. We hope that discussing this first hand could prevent you or someone you know from getting to the point in which I did back then and mitigate the damage that being burnout can cause. My story covers how to not ignore the warning signs which our bodies shout out to us and that just ignoring them and carrying on could potentially lead you to the same fate that landed me. Prepare for a heartfelt story of vulnerability as I take off the day mask of coaching clients and running workshops to share how being your authentic and honest self when you reach difficult parts in your life, such as this, is the best way to sustain a healthy career either in your job or business. If you are struggling or would like to ask a question about this episode then you can do this in the facebook community HERE Or if you would like to ask me directly then you can send me a message on LinkedIn and I will try my best to help you find some clarity, give you support or point you in the right direction of where you can get help. Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Performance Review Tips | 03 Feb 2022 | 00:29:10 | |
This week I am flying solo as sadly Lucy can’t join us today as she is poorly, so let me dive in as we need to talk about performance reviews because it is that time of year again and the question is how can you be best prepared for yours? I break down the steps involved to having the best performance review by being prepared, being present, reflecting on your progress from last year and where you want to take things this year. Are you happy in your current role? Is it still filling you with joy? All of these questions I explore to give you the best information for your upcoming review. If you would like to try the STAR model and the AID model you can download my worksheets HERE Adam Creek’s CLEAR objective video can be watched HERE If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Workplace Bullying with Employment Lawyer Lynne Ingram | 27 Jan 2022 | 00:47:49 | |
Today’s episode focuses on a really important subject and it is our pleasure to welcome our guest this week, expert and employment law specialist, Lynne Ingram to talk a little bit about her story and how she is now helping people in the workplace. Growing up on a farm Lynne led a very active lifestyle and after college successfully joined the fire service to become one the very first female firefighters to serve in Staffordshire Fire & Rescue Service. During her tenure here, which eventually led her to a career change 11 years later to employment law, she spent many of those advocating diversity in the workplace whilst also encountering personal challenges as first female. We hear from Lynne about the legalities in the difference between bullying and harassment, looking at behaviours that might fall into each and when the time to act is necessary. From something as serious as discrimination to something seemingly harmless as “banter” in the workplace, when are individuals crossing the line and how can we decipher between a balance of having a laugh and causing physical or emotional harm. Lynne also shares her tips on how to empower you to take action if this happens to you and the best way to go around this before it can become a much bigger issue like having to leave your job. You can get in touch with Lynne via her Linkedin profile If you would like to learn more about the free workshops run by Freeths solicitors:
you can find out HERE all about this. If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Raise your profile to raise your horizons | 20 Jan 2022 | 00:29:08 | |
What kind of person are you at work? A Steady Eddie that gets the job done but stays quiet or are you one to push for that promotion or project and work through all the steps to get there? This episode is all about “raising your profile”. Do you dread the suggestion from your manager at your annual review and struggle as to how you can come out of your shell and do all the things required without being overbearing? We break down these key areas and give you the tools to reach those goals with,
If you need some help with goal setting for this year we did an episode HERE all about this. If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE Did you enjoy this episode? We would love for you to leave us a kind review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Social Media Marketing with Sascha Dutta | 13 Jan 2022 | 00:38:05 | |
Today we are joined by Marketing Consultant, Sasha Dutta who has over 15 years of experience working for several top brands in the corporate food and drink industry. After having a break from her career when she had her children she decided to return to work by setting up on her own and is now a Consultant specialising in social media for food industry entrepreneurs and budding startups. Sasha explains how she uses her corporate and traditional marketing experience to create strategy for her clients and couples this together with creating engaging, insightful and interesting social media posts all whilst educating her clients in how to use social media to their advantage and create the best results. She shares tips on how to show up consistently, building your network when you first start out to strategy with running a facebook group. We also discuss again one of our main themes to the podcast of juggling parenthood with running your own business and this week Sasha shares some great tips on what works well for her, her business and family. Sasha is an ambassador for Food Hack London joining when she started her business, click HERE to view more details. Join the Food Hack UK facebook group to connect with food and drink entrepreneurs. Check out her facebook group The Foodpreneurs Social Media Collective if you are looking to build your brand through social media in the early stages of your business. And the Food Hack UK facebook group which is also for food & drink entrepreneurs. To connect with her you can find her here on Linkedin or Instagram If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE If you enjoyed this episode then we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Set your Goals & intentions | 06 Jan 2022 | 00:30:02 | |
Kicking the start of 2022 off with this planning episode on our best advice in how to set goals for yourself in the year ahead. What are the most effective tools and techniques to achieve them and how can you be kinder to yourself so that these goals seem more easily achievable and easy to commit to? Can you look at your goals in the perspective of what season your life is currently in and what values are circling around that? Are your business or personal goals aligned to these values in order for you to create enough drive and momentum to sustain yourself to the finish line and see success? We also treat you to a mini coaching session as Lucy asks what do you do when your goals conflict with one another and what do you prioritise in particular when it comes to balancing your business or career with your family. It’s not too late to get planning so here are some recommendations as we mentioned for 2022 planners and diaries. If you want to learn more about setting smart goals you can find out more in this Mind Tools article We mention a fantastic book by James Clear called Atomic Habits which is a comprehensive and practical guide on how to create good habits. If you have not already joined then don’t forget to pop over to our facebook community, come and join us HERE If you enjoyed this episode then we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Foodie Christmas without the Frazzle | 16 Dec 2021 | 00:38:05 | |
In our last episode of the year we break down ways in which to look after your wellbeing during the Christmas season. Whether you are working or not working, entertaining for your family or just having a quiet affair, this time of year can add unwanted pressures which can send us very quickly into that all familiar festive frazzle. From our experiences working over Christmas we share insight on how to embrace a healthier mindset and make the most out of being at work. Or if you are lucky to be at home how these three things are your best friend when it comes to your wellbeing toolkit.
We would love to hear your stories about how you are planning to approach this Christmas in our facebook community, come and say hello HERE Wishing you the most wonderful Merry Christmas and Happy New Year, see you in 2022! If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| From Idea to Launch: Mastering Project Management in Product Development | 23 May 2024 | 00:21:32 | |
In today’s informative episode, we tackle the topic of project management for product developers. We explore how project management can often be daunting for many entering the field, emphasising that while core development skills are crucial, effective project management is also essential for successful product launches. We also discuss the benefits of using modern tools over traditional methods like Excel to improve efficiency and distribute workload among teams more effectively. Lucy shares her natural affinity for project management and suggests that while not everyone will share this inclination, understanding and handling the complexities of project management are vital. Amy adds that organisational awareness and proper system support can alleviate the perceived burden from product developers. We mention specific tools like Monday.com, and ClickUp that can assist product developers in managing projects more effectively. Project management is not just a role but also an opportunity to oversee a product’s journey from concept to launch, which can be highly rewarding. Timestamps - [00:01:00] Introduction to project management challenges in product development. - [00:02:11] Discussing the core skills needed beyond 'foodiness'. - [00:04:15] The importance of communication and soft skills in project management. - [00:10:12] How using specific tools and software can aid project management. - [00:14:55] Educational discussion on the implementation of project management in businesses. - [00:18:53] Highlighting the privilege of managing a project from start to finish. - [00:20:27] Introduction to the NPD Fundamentals course. Links and Resources: Website Link: https://ohforfoodssake.co.uk/ FB Link: https://www.facebook.com/groups/ohforfoodsake LinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/ You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/ For industry consulting from Lucy, connect with her on Instagram or LinkedIn. Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy. See you next time! | |||
| Handling Difficult Conversations | 02 Dec 2021 | 00:31:20 | |
From feasibility to strategy meetings, we all have to emerge from our cosy work persona to deliver that bad news of “I’m sorry we need to put the launch date back”. Working with suppliers and colleagues can be extremely challenging at this time so how can you prepare to be your most confident self and get the most from others in these meetings? We break down the three key tools to handling them in the best way
Amy shares her coaching perspective of how to prepare through these three pillars and how important it is to listen to others to earn their respect to achieve that constructive outcome. Lucy also shares a fascinating podcast of an American ICU Physician who now trains people in how to manage and deliver difficult conversations that could be of use to you, listen HERE As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following us HERE If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Hybrid working in the Food Industry | 25 Nov 2021 | 00:39:50 | |
Hybrid working has blossomed since the pandemic and many of us are now faced with new challenges across the industry. We discuss how this is affecting us from things like recruitment to things as simple as meetings, weighing up the good against the not so helpful on both sides from employee to employer. How does hybrid working from an office situ to working remotely fair up with productivity? Are we still working as effectively and what seems like endless Zoom meetings forcing us to become over managed or worse invisible at times? We look at
As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn For food industry Consulting from Lucy you can find her here on instagram or LinkedIn See you next time! | |||
| Insight Matters | 18 Nov 2021 | 00:32:24 | |
Amy takes the expert point of view on today’s conversation having been an insight manager in chilled foods and we break down how the understanding of insight can be overlooked through either fear or misrepresentation. For example, could the reason for a drop in sales of ready meals during lockdown be because people were to fearful of going shopping or can we unravel it further to the true human emotional reason of us just wanting to cook for ourselves because we had more time at home than our once busy and hectic lives that suited a ready meal so aptly. We discuss how everyone is accountable for making sure that consumer insight is at the heart of all decisions taken, especially with NPD and new propositions; and how it is the responsibility of both Insight and NPD leaders to make sure these two work in harmony. We both admit how we really struggled to understand the difference between data and insight earlier in our careers and what we wish we had known sooner If you found this episode then we recommend you take a listen back to Episode 8 all about filling your innovation tank up as this links very closely with insight, listen to it HERE As ever, we invite more depth to this conversation in our facebook community. Come over and join us by following this link: https://www.facebook.com/groups/ohforfoodsake If you enjoyed this episode please follow this podcast, if you’re listening on Apple Podcasts we’d love for you to leave us a review and a ⭐ ⭐ ⭐ ⭐ ⭐ rating. You can follow us here on instagram If you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedIn | |||