Explore every episode of the podcast What's Cooking? | A Podcast from Nory
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Trailer | 07 Jul 2025 | 00:00:52 | |
What's Cooking? is the podcast for hospitality operators scaling smart. Hosted by Conor Sheridan – CEO and co-founder of Nory, and a former operator who built and ran multi-site restaurant brands himself – each episode goes behind the scenes of fast-growing restaurant groups to explore the operational challenges that actually matter - like disconnected systems, staffing chaos, and margin pressure. Through honest conversations with industry leaders you’ll get practical insight into what’s working on the ground right now - from automation and AI to culture, data, and waste reduction. No fluff. No forecasts. Just the blueprint for better hospitality operations at scale. New episodes every two weeks. | |||
| Change management lessons from Bill's Restaurants | 10 Jul 2025 | 00:44:58 | |
Tom James, Managing Director at Bill’s Restaurants, joins Conor Sheridan, CEO and founder of Nory, to share how he led the brand through record-breaking growth over the past 4 years by doubling down on guest experience, change management, and technology. With decades of experience and a deep operational background, Tom shares how he’s led Bill’s Restaurants through significant transformation, balancing heritage and innovation while maintaining a relentless focus on the guest experience. Listeners will gain insights into how Tom approaches change management, builds alignment across teams, and integrates new technologies without losing sight of what makes a hospitality brand thrive. From piloting initiatives at select sites to rethinking training and communication across 47 locations, this episode is a masterclass in the leadership strategies and operational tactics that helped a legacy brand adapt and thrive in a dynamic hospitality landscape. What You'll Learn in This Episode >> How to lead a successful change management programme in hospitality >> Why guest experience is the single most important operational metric >> The value of frontline team empowerment through tech and training >> What it takes to trial and scale innovation across multiple sites >> How data-driven decisions improve team engagement and profitability Meet Our Guest Tom James is Managing Director at Bill’s Restaurants, where he has led the brand to record sales and a 100% increase in EBITDA. With over 30 years in hospitality, Tom has held leadership roles at Jamie’s Italian, Coppa Club, and Harbour Hotels, known for his operational excellence and people-first approach. About the Host Conor Sheridan is the founder and CEO of Nory, an AI-powered restaurant management system alongside being the co-founder of Mad Egg. Conor blends hands-on restaurant experience with a passion for tech-driven efficiency and profitability in hospitality. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Tom James on LinkedIn Learn more about Nory on LinkedIn | |||
| How chaos helped Giggling Squid thrive | 24 Jul 2025 | 00:32:43 | |
In this episode of What’s Cooking? Conor Sheridan, CEO and founder of Nory, sits down with Darko Salaj, Operations Director at Giggling Squid, to uncover the unconventional strategies behind the brand's rapid expansion. From thriving amid Covid to rejecting corporate rigidity, Darko shares his unique approach to operations, leadership, and scaling sustainably. Tune in to discover how embracing individuality and structured chaos can be a winning formula for hospitality. What You'll Learn in This Episode >> Why "slow down to go fast" became Darko’s mantra for growth. >> The surprising benefits of structured chaos in hospitality operations. >> How Giggling Squid kept scaling through Covid while maintaining culture. >> Why personal connection beats metrics in spotting operational red flags. >> The role of resilience and individuality in building strong restaurant teams. Meet Our Guest Darko Salaj is Operations Director at Giggling Squid, where he brings over 25 years of hospitality experience across major brands like Prezzo and Chimichanga. Known for his hands-on leadership and candid insights, Darko has helped scale Giggling Squid to over 50 sites while preserving its founder-led spirit. About the Host Conor Sheridan is the founder and CEO of Nory, an AI-powered restaurant management system alongside being the co-founder of Mad Egg. Conor blends hands-on restaurant experience with a passion for tech-driven efficiency and profitability in hospitality. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Darko Salaj on LinkedIn Learn more about Nory on LinkedIn | |||
| Blacklock's people-first growth strategy | 07 Aug 2025 | 00:40:48 | |
In this episode of What’s Cooking? Conor Sheridan, CEO and founder of Nory, sits down with Maria McCann, Operations Director at Blacklock, to uncover how the brand has grown without compromising its people-first ethos. From retaining team culture across regions to transforming chef training, Maria shares tactical insights that have helped Blacklock scale smartly and sustainably. Discover the role of radical candour, local community integration, and leadership development in building hospitality teams that thrive. What You'll Learn in This Episode >> How Blacklock retains and exports its culture as it expands outside London >> Why succession planning across venues fosters internal growth >> The impact of bespoke training like Radical Candour on kitchen culture >> How Blacklock uses local engagement to ensure new venue success >> Why investing in people lowers turnover and improves profitability Meet Our Guest Maria McCann is Operations Director at Blacklock and a hospitality veteran with over 17 years of experience. From Shake Shack to Blacklock, she has built a reputation for creating people-first cultures that fuel operational excellence and sustainable growth. About the Host Conor Sheridan is the founder and CEO of Nory, an AI-powered restaurant management system alongside being the co-founder of Mad Egg. Conor blends hands-on restaurant experience with a passion for tech-driven efficiency and profitability in hospitality. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Maria McCann on LinkedIn Learn more about Nory on LinkedIn | |||
| Inside Rosa's Thai's playbook | 21 Aug 2025 | 00:37:08 | |
What does operational excellence really look like in the real world of hospitality? In this episode of What’s Cooking? Conor Sheridan, CEO and founder of Nory, sits down with Jonny Bramwell, Regional Head of Operations at Rosa’s Thai, to explore how the brand scaled a transformative internal programme—Rosa’s Done Right. Jonny shares leadership lessons, key challenges, and how to balance beautiful chaos with brand consistency across 46+ locations. Discover how aligning culture with systems drives results in team retention, guest sentiment, and commercial performance. What You'll Learn in This Episode >> How Rosa’s Thai used the "Rosa’s Done Right" framework to embed consistency across 46 locations >> Why bottom-up leadership and team empowerment are critical for successful operational transformation >> How focusing on guest sentiment and team turnover can unlock long-term profitability >> What “beautiful chaos” means and why it’s a strategic asset, not a liability >> Why new openings now require faster, more impactful rollouts—and how Rosa’s is leading the way Meet Our Guest Jonny Bramwell is the Regional Head of Operations at Rosa’s Thai and a hospitality leader known for blending operational rigour with creative energy. With a career spanning venue launches, content creation, and strategic leadership, Jonny is passionate about building engaged teams and delivering consistent, memorable guest experiences. About the Host Conor Sheridan is the founder and CEO of Nory, an AI-powered restaurant management system alongside being the co-founder of Mad Egg. Conor blends hands-on restaurant experience with a passion for tech-driven efficiency and profitability in hospitality. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Jonny Bramwell on LinkedIn Learn more about Nory on LinkedIn | |||
| Prezzo Italian: why brand is an operating system, not a campaign | 04 Sep 2025 | 00:52:09 | |
What does it take to align brand, culture, and operations in hospitality? Mark McCulloch, Founder of Hospitality Marketing Guru and CMO of Prezzo Italian, joins Conor Sheridan, CEO and founder of Nory, on the latest episode of What’s Cooking? to share how he led a successful brand repositioning at national scale. From Pret to Prezzo Italian, Mark dives into building brand DNA, strategic marketing leadership, and navigating the friction between vision and operational reality. What You'll Learn in This Episode >> Why a brand is more than just a logo—it’s your business operating system. >> The strategic process behind Prezzo’s rebrand to Prezzo Italian. >> How to align culture, product, and reputation for scalable growth. >> The role of AI in marketing planning and personalisation in hospitality. >> How to measure marketing success in a margin-conscious industry. Meet Our Guest Mark McCulloch is a veteran hospitality marketer and CMO of Prezzo Italian. He’s helped shape iconic brands like Pret A Manger and YO! Sushi, and now leads marketing strategy at Prezzo Italian while training the next generation through Hospitality Marketing Guru. About the Host Conor Sheridan is the founder and CEO of Nory, an AI-powered restaurant management system alongside being the co-founder of Mad Egg. Conor blends hands-on restaurant experience with a passion for tech-driven efficiency and profitability in hospitality. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Mark McCollough on LinkedIn Learn more about Nory on LinkedIn | |||
| Inside Nory’s Series B: disrupting hospitality with AI | 18 Sep 2025 | 00:50:02 | |
In this special episode of What’s Cooking?, host Conor Sheridan, CEO and founder of Nory, is joined by Jose Gaytan de Ayala, Investment Manager at Kinnevik, to unpack Nory’s recent $37 million Series B raise. They dive into what attracted Kinnevik to Nory, how AI is revolutionising restaurant operations, and what it takes for a hospitality tech company to win in a legacy industry. This is a candid conversation about capital, culture, and creating real-world impact. Nory is on a mission to put restaurants back in control of their own profitability. More sites opened, more jobs created, more money pocketed. What You'll Learn in This Episode >> How Nory plans to double profitability for restaurant partners >> The power of permanent capital in venture investing >> How AI is becoming a proactive force in hospitality operations >> Why legacy industries like hospitality are ripe for tech disruption Meet Our Guest Jose Gaytan de Ayala is an Investment Manager at Kinnevik, where he leads SaaS and AI investments. With a background spanning Credit Suisse, NFX, and Kibo Ventures, Jose brings a systematic and growth-oriented approach to venture investing in Europe and the U.S. About the Host Conor Sheridan is the founder and CEO of Nory, an AI-powered restaurant management system alongside being the co-founder of Mad Egg. Conor blends hands-on restaurant experience with a passion for tech-driven efficiency and profitability in hospitality. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Jose Gaytan de Ayala on LinkedIn Learn more about Nory on LinkedIn | |||
| How Blaze Pizza scales tech across 300 franchise locations | 02 Oct 2025 | 00:41:52 | |
In this episode of What’s Cooking? Chris Demery, CTO of Blaze Pizza, joins Conor Sheridan CEO and founder of Nory, to unpack the gritty realities of tech transformation in hospitality. From piloting new systems to navigating franchise complexity, Chris shares how Blaze Pizza balances innovation with profitability. Learn why the best restaurant tech isn’t flashy—it’s functional, scalable, and obsessively guest-centric. What You'll Learn in This Episode >> Why piloting tech in one, five, twenty, then 100 stores is critical to scale >> How Blaze Pizza manages tech across franchisees of varying sizes >> The role of AI in refining speed of service and off-premise convenience >> Why collaboration—not control—is key to successful tech rollouts >> Which restaurant metrics matter most to determine ROI Meet our Guest Chris Demery, CTO of Blaze Pizza, brings over 30 years of experience in tech leadership across Domino’s, P.F. Chang’s, and now Blaze. He champions practical, scalable solutions that align with guest needs and franchise goals—delivering real value, not just new features. About our Host Conor Sheridan is the founder and CEO of Nory, a pioneering AI platform helping hospitality brands run smarter, leaner, and more profitably. A former restaurateur himself, Conor blends operational grit with technological vision. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Chris Demery on LinkedIn Learn more about Nory on LinkedIn | |||
| From Boojum to Pizza Pilgrims and Farmer J: scaling hospitality icons | 13 Nov 2025 | 00:30:34 | |
In this episode of What’s Cooking? host Conor Sheridan, CEO and founder of Nory, chats with Andrew Maxwell, Operating Partner at Imbiba, about what it really takes to scale and invest in hospitality businesses. From growing Boojum into Ireland’s leading Mexican QSR to guiding high-growth brands like House of Gods, Andrew shares practical insights into the inflection points, red flags, and cultural foundations that drive sustainable growth - both on the floor and from the boardroom. What You'll Learn in This Episode >> The critical inflection points in scaling hospitality businesses >> Red flags that signal a company isn't ready for investment >> Why technology must enable - not complicate - operations >> How founder mindset and team culture impact long-term success >> What investors look for beyond the numbers Meet our Guest Andrew Maxwell is Operating Partner at Imbiba, with a track record of building and exiting businesses across leisure and hospitality. He previously scaled Boojum into Ireland’s largest Mexican QSR before moving into investment, where he now supports high-growth brands across Europe. About our Host Conor Sheridan is the founder and CEO of Nory, a pioneering AI platform helping hospitality brands run smarter, leaner, and more profitably. A former restaurateur himself, Conor blends operational grit with technological vision. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Andrew Maxwell on LinkedIn Learn more about Nory on LinkedIn | |||
| 5 brands & 250 locations: how Azzurri Group uses data | 30 Oct 2025 | 00:34:47 | |
In this episode of What’s Cooking? host Conor Sheridan, CEO and founder of Nory, chats with Jim Hingston, Digital & Technology Director at Azzurri Group, about what it really takes to make digital transformation stick in hospitality. From integrating across five brands to prioritising projects that actually move the needle, Jim shares practical insights into building tech that delivers operational impact - not just dashboards. What You'll Learn in This Episode >> Why “relentless prioritisation” is essential for digital success in hospitality >> How to manage tech integration across multiple brands with varied needs >> The pros and cons of building vs buying digital solutions at scale >> How Azzurri Group uses data to drive decisions across 250 locations >> Why team engagement is critical to rolling out new systems effectively Meet our Guest Jim Hingston is the Digital and Technology Director at Azzurri Group, leading digital strategy for brands like Zizzi, ASK Italian, Coco di Mama, and Boojum. With 20+ years’ experience in tech and e-commerce, Jim brings deep expertise in customer-first digital innovation. About our Host Conor Sheridan is the founder and CEO of Nory, a pioneering AI platform helping hospitality brands run smarter, leaner, and more profitably. A former restaurateur himself, Conor blends operational grit with technological vision. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Jim Hingston on LinkedIn Learn more about Nory on LinkedIn | |||
| The fast and furious arrival of Dave’s Hot Chicken to the UK | 16 Oct 2025 | 00:18:51 | |
In this episode of What’s Cooking? Neil Remedios, Operations Lead for Dave’s Hot Chicken UK and Ireland, joins Conor Sheridan, CEO and founder of Nory, live from the 2025 Hospitality Tech Expo to unpack the fast, furious journey of scaling one of the world’s hottest QSR brands, under the Azzurri Group umbrella. From why a copy-and-paste localisation isn’t always possible, to launching 7 sites in under 12 months, Neil shares how operational discipline, team culture, and strategic systems fuel sustainable growth. Learn why speed is nothing without structure - and why consistency is king in QSR expansion. What you'll learn in this episode >> How Dave’s Hot Chicken plans on opening 7 restaurants in under 12 months >> The localisation challenges of bringing a US brand to the UK market >> Operational tactics for delivering consistent guest experiences at scale >> Why investing in people and training is key to sustainable QSR growth >> The role of strategic partnerships and back-of-house systems in rapid expansion Meet our guest Neil Remedios is the UK & Ireland Operations Lead at Dave’s Hot Chicken. With a background in strategic leadership and hands-on hospitality experience, Neil has led the brand's explosive UK entry, blending operational excellence with local market insight. About our host Conor Sheridan is the founder and CEO of Nory, a pioneering AI platform helping hospitality brands run smarter, leaner, and more profitably. A former restaurateur himself, Conor blends operational grit with technological vision. Enjoyed the Episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Neil Remedios on LinkedIn Learn more about Nory on LinkedIn | |||
| Power of 1%: highlights from Maria McCann at Blacklock | 16 Dec 2025 | 00:09:53 | |
Culture isn’t top-down - it’s built from the ground up. In this episode’s highlights, Blacklock’s Ops Director Maria McCann shares how a people-first approach to training, onboarding and culture has driven real results across their growth. You’ll hear: >> Why off-the-shelf training can’t build brand culture >> How investing in people slashes turnover and boosts profitability >> The power of bottom-up values creation >> Why onboarding is about time, not checklists >> What the “Power of 1%” really means in hospitality Hosted by Conor Sheridan, CEO of Nory. Connect with Maria McCann on LinkedIn. Listen to the full episode on Apple, Spotify & YouTube. | |||
| Easy on people, tough on standards: A COO's leadership philosophy | 11 Dec 2025 | 00:41:14 | |
In this episode of What’s Cooking?, host Conor Sheridan talks with Amy Hom, Chief Operating Officer at Barcelona Wine Bar, about scaling leadership in hospitality. From humble beginnings to the C-suite, Amy shares powerful insights on developing frontline teams, creating real culture, and making operations more human. A must-listen for operators navigating complexity at scale. What you'll learn in this episode >> Why frontline development is a non-negotiable for restaurant success >> How to balance empathy with high standards in leadership >> Practical advice on implementing new tech in multi-site operations >> The importance of stay interviews and succession planning >> Why culture is built through action, not slogans Meet our guest Amy Hom is a veteran operator and board leader with over 20 years in hospitality. From sweetgreen to REEF and now Barcelona Wine Bar, Amy has held top roles and now channels her experience into mentoring future leaders through initiatives like LEAD and GLEAM Network. About our host Conor Sheridan is the founder and CEO of Nory, a pioneering AI platform helping hospitality brands run smarter, leaner, and more profitably. A former restaurateur himself, Conor blends operational grit with technological vision. Enjoyed the episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Amy Hom on LinkedIn Learn more about Nory on LinkedIn | |||
| Structured chaos: highlights from Giggling Squid’s scale-up journey | 09 Dec 2025 | 00:13:27 | |
Giggling Squid didn’t scale by playing it safe. In this episode’s highlights, Ops Director Darko Salaj shares what it really takes to grow a hospitality brand - through delays, chaos, and curveballs. You’ll hear: >> Why resilience, not perfection, is the key to successful openings >> The value of championing individuality (even at 50+ sites) >> How tech should support and never replace great operators >> Why hands-on leadership still wins Hosted by Conor Sheridan, CEO of Nory. Connect with Darko Salaj on LinkedIn. | |||
| Scaling smart: highlights from Tom James at Bill’s | 04 Dec 2025 | 00:12:52 | |
Missed the full conversation? Here’s your shortcut. In this episode’s highlights, Bill’s MD Tom James breaks down what it really takes to lead change in hospitality - from repositioning a legacy brand to launching delivery with precision. You’ll hear: >> Why brand clarity matters more than ever >> How Bill’s doubled down on breakfast, brunch and Gen Z appeal >> The role of systems in enabling fast, frictionless change >> What 66,000 pancakes tell us about product-market fit >> Why investing in people is the smartest move you can make Hosted by Conor Sheridan, CEO of Nory. Connect with Tom James on LinkedIn. | |||
| UK Budget deep dive with Kate Nicholls: Higher costs, zero relief | 01 Dec 2025 | 00:42:42 | |
In this special episode of What's Cooking, Nory CEO Conor Sheridan sits down with Kate Nicholls OBE, Chair of UKHospitality, to dissect the UK Budget 2025 and what it really means for operators on the ground. The Chancellor promised "root and branch" reform of business rates and a reset that would lower bills for hospitality whilst increasing them for online giants. Instead, operators got the exact opposite. With National Living Wage rising 4.1%, employer National Insurance contributions jumping from 13.8% to 15%, and the NI threshold dropping from £9,100 to £5,000, the sector is facing thousands in additional costs per venue from April 2026. Kate doesn't hold back on how the government has "badly let down" the industry, but she also provides practical, actionable advice for operators trying to navigate these changes. From challenging business rates valuations to the case for VAT cuts, this episode gives you the tools and context you need to protect your P&L and understand the political landscape ahead. Whether you're running a single-site independent or managing a multi-site operation, this is essential listening for anyone in UK hospitality right now. Meet Our Guest Kate Nicholls OBE is Chair of UK Hospitality and one of the industry's most influential voices, with decades of experience spanning Whitbread, the European Parliament, and 14+ years leading hospitality trade organisations - most notably becoming the sector's fiercest advocate during COVID when she fought to keep millions of jobs alive and get the industry reopened. About our Host Conor Sheridan is the founder and CEO of Nory, a pioneering AI platform helping hospitality brands run smarter, leaner, and more profitably. A former restaurateur himself, Conor blends operational grit with technological vision. >> How National Living Wage increases, NI contribution rises, and business rates changes will impact your P&L from April 2026, and why a typical 50-staff venue faces thousands in additional annual costs >> Actionable advice on challenging business rates valuations through the VOA, verifying relief has been correctly applied, and strategies for menu engineering and efficiency improvements >> Kate explains how the "root and branch" business rates reform delivered the opposite of what was promised, and what the harsh reality means for operators already struggling with no cash reserves >> Why a VAT reduction (even 5 percentage points) would provide the fastest return on investment for government and deliver immediate relief to hospitality, with evidence from COVID and post-financial crash examples >> The critical windows of opportunity including the Finance Bill, Scotland and Wales elections in May, and why making hospitality a political battleground issue is essential for survival Enjoyed the episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Want tips on how to challenge your business rates valuation? Check out the resources here. Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Kate Nicholls on LinkedIn Learn more about Nory on LinkedIn | |||
| Beautiful chaos, done right: Rosa’s Thai highlights | 18 Dec 2025 | 00:13:56 | |
Pressed for time? Here’s the condensed version. In this episode's highlights, Jonny Bramwell, Regional Head of Operations at Rosa’s Thai, breaks down what operational excellence really looks like when you’re scaling fast - without losing heart, culture, or energy. From rolling out Rosa’s Done Right across 46 locations to redefining success beyond the P&L, Jonny shares how clarity, language, and people-first leadership drive results. You’ll hear: >> Why giving GMs “the gift of time” changes everything >> How Rosa’s Done Right created shared language across the business >> Why peer-led coaching beats top-down audits >> How guest sentiment and team retention outperform traditional metrics >> What “beautiful chaos” means and why it’s core to the Rosa’s experience Hosted by Conor Sheridan, CEO of Nory. Connect with Jonny Bramwell on LinkedIn. | |||
| Inside Nory’s Series B: building the operating system for restaurants | 01 Jan 2026 | 00:12:15 | |
Missed the full episode? Here’s the highlight reel. In this episode's highlights, Conor Sheridan sits down with Jose Gaytan de Ayala, Investment Manager at Kinnevik, to unpack Nory’s $37m Series B raise - and what it takes to build a category-defining hospitality tech company. From why Kinnevik chose Nory in a competitive round to how AI is shifting from dashboards to decision-making, this is a candid look at capital, conviction, and real-world impact. You’ll hear: >> Why long-term vision and founder–investor alignment mattered most >> What made Nory stand out in a highly competitive Series B round >> How AI is moving from reactive reporting to proactive decision-making >> Why hospitality is one of the most exciting (and under-served) tech opportunities >> What’s next for Nory across product, AI agents, and global expansion Hosted by Conor Sheridan, CEO of Nory. Connect with Jose Gaytan de Ayala on LinkedIn. | |||
| Season one rewind: the strategies that actually move margins | 30 Dec 2025 | 00:39:32 | |
In this season one wrap-up of What’s Cooking?, Conor Sheridan reflects on the standout insights from 12 leading voices across hospitality. From tech to team culture, discover what really drives profitability at scale. Learn how operators are solving frontline challenges with AI, operational clarity, and people-first leadership. What you'll learn in this episode >> How operators at scale are using data to improve forecasting and guest experience. >> Why culture and people-first leadership are critical to consistent brand delivery. >> What role adaptability plays in menu innovation and site deployment. >> The real ROI behind digital tools and why tech must serve a clear commercial goal. >> How investors assess hospitality ventures and what makes standout founders succeed. Meet our guests This bonus episode features highlights from all season one guests, including Tom James, Darko Salaj, Maria McCann, Jonny Bramwell, Mark McCulloch, Chris Demery, Neil Remedios, Jim Hingston, Jose Gaytan de Ayala, Andrew Maxwell, Kate Nicholls, and Amy Hom. About our host Conor Sheridan is the founder and CEO of Nory, a pioneering AI platform helping hospitality brands run smarter, leaner, and more profitably. A former restaurateur himself, Conor blends operational grit with technological vision. Enjoyed the episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow: Tom James on LinkedIn Darko Salaj on LinkedIn Maria McCann on LinkedIn Jonny Bramwell on LinkedIn Mark McCollough on LinkedIn Chris Demery on LinkedIn Neil Remedios on LinkedIn Jim Hingston on LinkedIn Jose Gaytan de Ayala on LinkedIn Andrew Maxwell on LinkedIn Kate Nicholls on LinkedIn Amy Hom on LinkedIn Learn more about Nory on LinkedIn | |||
| Brand isn’t a campaign: Prezzo Italian highlights | 25 Dec 2025 | 00:11:56 | |
Short on time? Here’s the essence. In this episode's highlights, Mark McCulloch, CMO of Prezzo Italian and founder of Hospitality Marketing Guru, breaks down why brand is not a logo, a launch, or a one-off campaign - it’s an operating system for the entire business. Drawing on his experience across Pret, YO! Sushi and Prezzo Italian, Mark shares how to diagnose brand problems properly, align culture with product and reputation, and navigate marketing decisions in a margin-pressured industry. You’ll hear: >> Why rebrands should be the last lever you pull, not the first >> The difference between brand and branding and why it matters >> How misalignment between culture, product and reputation kills value >> Why consistency in food and service is non-negotiable at scale >> How to think about marketing investment beyond short-term attribution Hosted by Conor Sheridan, CEO of Nory. Connect with Mark McCulloch on LinkedIn. | |||
| How Alison Wong leads change from the CFO seat | 23 Dec 2025 | 00:38:07 | |
In this episode of What’s Cooking?, host Conor Sheridan talks with Alison Wong, Chief Financial Officer at House of Gods Hotel, about scaling financial leadership in hospitality. From consultancy to C-suite, Alison shares powerful insights on balancing operational rigour with guest experience, building scalable systems, and leading transformation with empathy. A must-listen for operators navigating complexity and growth. What you'll learn in this episode >> Why hospitality CFOs must balance cost control with creative flair >> How consistency across operations can unlock scalable success >> The importance of product discovery in transformation projects >> Why optimising alone won't solve rising cost pressures in hospitality >> How AI and automation can be introduced without losing the human touch Meet our guest Alison Wong is the CFO of House of Gods Hotel, bringing 15+ years of finance experience across hospitality, private equity, and consultancy. She specialises in financial transformation, fundraising, and building scalable structures that preserve guest experience. About our host Conor Sheridan is the founder and CEO of Nory, a pioneering AI platform helping hospitality brands run smarter, leaner, and more profitably. A former restaurateur himself, Conor blends operational grit with technological vision. Enjoyed the episode? Subscribe, leave a review, and share with others who are passionate about better hospitality operations at scale. Let’s push the boundaries of what’s possible! Visit nory.ai to discover how AI can drive smarter restaurant operations. Explore Nory’s AI-powered restaurant ops platform: nory.ai Connect with Conor Sheridan on LinkedIn Follow Alison Wong on LinkedIn Learn more about Nory on LinkedIn | |||
| Elevating Experience with Authenticity: Gemma Glasson on Wahaca Reimagined | 22 Apr 2026 | 01:06:08 | |
How Wahaca's new CEO rebuilt the guest experience to match the plate — and the partnership campaign that drove £120k of sales without a single discount. Four years ago, newly promoted Wahaca CEO Gemma Glasson launched Wahaca Reimagined: a line-by-line operational rebuild of the guest experience covering bespoke crockery, cutlery weight, chefs on the pass, new uniforms, rebuilt steps of service and even door handles. In this episode she walks Conor through the full playbook — diagnosing the experience gap, investing in hospitality rather than stripping it out, acquiring customers through brand alignment rather than discounting (including the Atis campaign that drove more than £120k of sales), using Mexico trips and five-year sabbaticals as retention tools, and defending scratch cooking as a moat in an era of UPF backlash. Plus her 2026 strategy distilled to a single line: every guest leaves a super fan. KEY TAKEAWAYS
CHAPTERS 0:00 Intro — the experience gap in casual dining 2:39 Welcome, Gemma 3:04 From EY corporate finance to CEO of Wahaca 6:31 Leadership: blue energy, yellow energy and clarity built on empathy 11:39 Launching Wahaca Reimagined — diagnosing the problem 17:47 The operational rebuild: crockery, cutlery, chefs on the pass 27:08 Measuring guest experience — the KPIs that actually matter 31:06 Reaching a younger, digital-native audience 33:49 The Atis partnership and the £120k margarita coaster campaign 36:14 The Mexico connection — pride as a retention strategy 45:33 Growth strategy: brand momentum over new sites 48:41 Reflections on Wahaca Reimagined 51:44 The Quick Turn — rapid-fire questions 57:27 Fixing VAT for UK hospitality 1:01:58 Shift Notes: Conor's closing reflections CONNECT WITH THE SHOW All What's Cooking episodes: https://www.nory.ai/podcasts Nory: https://www.nory.ai/ Nory blog: https://www.nory.ai/blog Nory on LinkedIn: https://www.linkedin.com/company/asknory/ Conor Sheridan on LinkedIn: https://www.linkedin.com/in/sheridanconor/ Gemma Glasson on LinkedIn: https://www.linkedin.com/in/gemma-glasson-452b7475/ | |||
| Discipline at Scale: Alasdair Murdoch, CEO of Burger King UK | 06 May 2026 | 00:57:26 | |
Burger King UK CEO Alasdair Murdoch on running 600 sites, washing the estate, and the discipline that holds labour flat through a 50% rise in the living wage. After 30 years across KFC, Pizza Hut International, Pizza Express International, Gourmet Burger Kitchen and now eight years at Burger King UK, Alasdair Murdoch sits down with Conor to walk through the operational mechanics of running a 600-site QSR network through delivery's structural shock, beef inflation and tightening regulation. He explains the £1m-per-site capex discipline behind ~30 openings a year, why "washing the estate" is essential portfolio hygiene, why cash margin matters more than margin % on delivery, how labour cost has only crept up under 1% through a 50% rise in the living wage, and what the Gordon Ramsay Wagyu Whopper says about innovation as a brand lever. Plus a frank view on UK VAT, the operating rhythm that holds it all together, and the lessons in handling pressure he carries from time spent in the army. KEY TAKEAWAYS
CHAPTERS 0:00 Intro: the structural impact of delivery 2:43 Welcome, Alasdair 3:04 30 years across QSR (KFC, Pizza Hut, GBK, Burger King) 4:04 Bridgepoint and the master franchise buyback 6:25 Franchising with corporate travel partners (SSP, Moto, Welcome Break) 9:15 Forecourts and the EG / Motor Fuel Group playbook 10:51 Site selection, Precisely and £1m per drive-thru 16:15 Washing the estate: closing what doesn't work 21:07 Delivery: cash margin and the three-aggregator strategy 26:14 Why QSR is having a moment vs casual dining 30:08 Beef +50% and pricing discipline 32:41 Labour productivity through minimum wage hikes 35:17 Two suppliers per key line: Kepak, Dovecote Park, food security 36:29 Innovation, big taste and the Gordon Ramsay Wagyu Whopper 42:43 VAT and the case for hospitality 44:44 Leadership: Mondays, asking the right question, ex-army calm 50:43 The Quick Turn: rapid-fire questions 55:04 Shift Notes: Conor's closing reflections USEFUL LINKS & RESOURCES
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| Wahaca bite-size: The gap between the food and the experience | 30 Apr 2026 | 00:12:39 | |
Missed the full episode with Gemma Glasson, CEO of Wahaca? Here's a bite-sized version. Keep an eye out for our next episode, featuring Alasdair Murdoch, CEO of Burger King UK. Hosted by Conor Sheridan, CEO of Nory, the AI operating system for hospitality. LISTEN TO THE FULL EPISODE Apple Podcasts: [https://podcasts.apple.com/us/podcast/elevating-experience-with-authenticity-gemma-glasson/id1825066598?i=1000763023446] Spotify: [https://open.spotify.com/episode/4O74zNpqpLjITPb9gAiB4M?si=c87f4fe5a46640ed] YouTube: [https://youtu.be/Z3wBouaBttc] CONNECT Gemma Glasson on LinkedIn: https://www.linkedin.com/in/gemma-glasson-452b7475/ Conor Sheridan on LinkedIn: https://www.linkedin.com/in/sheridanconor/ Nory: https://www.nory.ai/ All What's Cooking episodes: https://www.nory.ai/podcasts | |||
| Eight Weeks to Open: Louisa Richards, Restaurant Director, Hawksmoor | 20 May 2026 | 00:47:03 | |
Hawksmoor restaurant director Louisa Richards on opening St Pancras in eight weeks at peak Christmas trading, and what it took to do it without breaking the culture that 13 years has built. Louisa Richards has been at Hawksmoor for nearly 13 years, opening Manchester, opening Edinburgh, running Air Street through Covid, and now overseeing the eight-site London estate as Restaurant Director. In this episode she walks Conor through the eight-week opening of Hawksmoor St Pancras: contracts signed in September, doors open in December, peak Christmas trading, training compressed to seven days, internal-only GM and head chef, tronc-matched pay to make internal moves fair, and the Martini bar that took everyone by surprise (more sold in one night than across the other seven London restaurants combined). Plus the echo-chamber risk of a 20-year senior team that's worked together since day one, why "calm leadership beats chaotic charisma" is her hiring filter, and why she's pushing Hawksmoor away from people-over-process before scale forces the issue. KEY TAKEAWAYS
CHAPTERS 0:00 Intro: speed vs standards in multi-site openings 1:49 Welcome, Louisa 2:10 13 years at Hawksmoor: Spitalfields, Manchester, Edinburgh, Air Street, London director 4:33 Opening St Pancras in eight weeks at peak Christmas trading 8:49 Pulling senior leadership out of the highest-volume sites 9:50 Tronc-matched pay so internal moves don't punish people 10:54 What "all hands on deck" actually looks like in support functions 12:34 Hiring on personality when training is compressed to seven days 17:16 Controlling covers per quarter-hour: protecting CSI in the soft launch 19:11 Holding culture across geographies, the long-tenure advantage 20:43 The echo-chamber risk and why people-over-process is dangerous at scale 24:44 KPIs: CSI as North Star, repeat custom as the underlooked metric 26:06 Heat-mapping covers per hour to find the soft hours in mature sites 29:09 People systems: traffic-light reviews, four impact tiers, clarity at scale 33:48 The "messy middle" of an opening, and how to lead through it 34:11 What surprised them: the Martini bar that broke the fridges 38:03 Non-negotiables: a head chef + GM you trust, slow + steady covers 38:29 What scaling Hawksmoor needs next: framework, tech, systems 40:36 The Quick Turn: rapid-fire questions 44:42 Shift Notes: Conor's closing reflections USEFUL LINKS & RESOURCES
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| Burger King UK bite-size: Why cash margin beats margin % | 13 May 2026 | 00:13:09 | |
Missed the full episode with Alasdair Murdoch, CEO of Burger King UK? Here's the bite-size cut. Keep an eye out for our next episode, featuring Louisa Richards, London Restaurant Director, Hawksmoor. Hosted by Conor Sheridan, CEO of Nory, the AI operating system for hospitality. LISTEN TO THE FULL EPISODE Apple Podcasts: https://podcasts.apple.com/us/podcast/discipline-at-scale-alasdair-murdoch-ceo-of-burger-king-uk/id1825066598?i=1000766387278 Spotify: https://open.spotify.com/episode/6LTWT7hAQyMko3sGhaHSaU?si=YaChoOUDQYCA2AEg1BfO6A YouTube: https://youtu.be/qwZLNjJRGCA CONNECT Alasdair Murdoch on LinkedIn: https://www.linkedin.com/in/alasdair-murdoch-4105a611/ Conor Sheridan on LinkedIn: https://www.linkedin.com/in/sheridanconor/ Nory: https://www.nory.ai/ All What's Cooking episodes: https://www.nory.ai/podcasts | |||
| Rebuilding the Franchise with the COO of Creams Cafe | 03 Jun 2026 | 00:46:01 | |
Creams Cafe COO Oliver Rodbard on rebuilding a strained franchise system, vertical integration as franchisee protection, and why nobody needs a dessert. Three years into rebuilding a strained franchise system, Creams Cafe COO Oliver Rodbard sits down with Conor to walk through the operational reality of running a 98%-franchised, ~100-site business through UK family restaurant visits halving, aggregator commissions of 20 to 30%, and a tech transformation he insists is built to give margin back to franchisees, not extract it from them. 17 years across YUM! Brands, Pizza Hut Europe and Canada, Freshii, and Soul Foods Group give him a perspective rooted in both sides of the franchise table. He explains why vertical integration (Creams' own gelato and dry-mix plants) has held Creams inflation to ~19% while UK food service has run ~59.5%, why "trust governs the relationship, not the contract", and why every change Creams makes is consumer-tested then operationally tested before it lands. Plus a frank view on aggregators, the new Creams Direct delivery platform that's already done close to £1m in 10 weeks, and the philosophy that anchors all of it: nobody needs a dessert, so every visit has to be special. KEY TAKEAWAYS
CHAPTERS 0:00 Intro: the franchising model and rebuilding trust 2:13 Welcome, Oliver 2:30 17 years across YUM!, Freshii, Soul Foods to Creams 5:21 The service model transformation: theatre over function 7:00 "Maniacal" testing: consumer panels, then operational reality 8:30 Brand purpose: "bringing people together" as operational framework 10:47 Nobody needs a dessert: the experience-led shift 12:30 How younger customers and hyperlocal community have changed engagement 14:30 Franchise mix: 60 franchisees across nearly 100 cafes 16:08 Onboarding: capability, cultural fit, and the "divorce is painful" filter 17:50 Multi-site progression: nobody's born with the skill set 21:23 When franchisees go quiet: re-reading "no news is good news" 23:40 Vertical integration: gelato in East London, mix in Northamptonshire 24:50 The numbers: 19% Creams inflation vs ~59.5% UK food service 29:22 Creams 2.0: tech, growth, kiosks for travel hubs 31:55 Site selection at scale 33:55 The tech stack: new EPOS, new app, Creams Direct 37:21 The Quick Turn: rapid-fire questions 42:25 Shift Notes: Conor's closing reflections USEFUL LINKS & RESOURCES
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| Hawksmoor bite-size: Eight weeks to open at peak trading | 27 May 2026 | 00:12:57 | |
Missed the full episode with Louisa Richards, Restaurant Director, Hawksmoor? Here's the bite-size cut. Keep an eye out for our next episode, featuring Oliver Rodbard, Chief Operating Officer, Creams Cafe Hosted by Conor Sheridan, CEO of Nory, the AI operating system for hospitality. LISTEN TO THE FULL EPISODE Apple Podcasts: https://podcasts.apple.com/us/podcast/eight-weeks-to-open-louisa-richards-restaurant-director/id1825066598?i=1000768692257 Spotify: https://open.spotify.com/episode/4ay1zWTEixfw8z8UY43Dgk?si=1nYKu94xTP-WjM5x-zSvJQ YouTube: https://youtu.be/e6AlaT0MeKQ?si=TYHgtFjnifMqae9z CONNECT Louisa Richards on LinkedIn: https://www.linkedin.com/in/louisa-richards-1b498942/ Conor Sheridan on LinkedIn: https://www.linkedin.com/in/sheridanconor/ Nory: https://www.nory.ai/ All What's Cooking episodes: https://www.nory.ai/podcasts | |||