After Service

All Day Brunch | Michiel Huisman

Michiel Huisman is the co-founder of Teds, an all day brunch restaurant chain in The Netherlands. We spoke with Michiel about the story behind Teds, what it's like running a business with your wife, how they realized Teds had the potential to expand to multiple locations, the mistakes they made along the way (and how they solved them), what they do to ensure consistency across all locations, and their plans to put Teds on the international map. This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io

Building Concepts | Michael Hu

Michael Hu is the owner of several hospitality businesses, including the Korean BBQ & Sushi restaurant Nomi. We spoke with Michael about the opening of his first restaurant Mister Wok (the first Chinese wok restaurant in the Netherlands), how it struggled to attract guests when it first opened, what he did to turn things around, and how he expanded the concept to seven locations before eventually selling it. He also tells us about the other concepts he launched, including the Korean BBQ restaurant Nomi, his approach for launching new concepts, and his focus on margins and cash flow to fund new ventures. This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io

Promoting Key Employees to Business Partners | Tijn Verstappen

Tijn Verstappen is a Dutch hospitality entrepreneur and the co-owner of 19 restaurants, including concepts like Pazzi and Blik. In this episode, we speak with Tijn about how he went from working in a restaurant for 10 years to opening his own restaurant, how he managed to expand to 19 restaurants, why he chooses to work with partners in his restaurants, and what those partnership structures look like. We also look at his approach to opening new venues, his process for finding the right locations, and how he determines which concept is most suitable. This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io⁠

Facing Challenges, Emerging Stronger | Piet, Restaurant Flammen

Piet Klein is the CEO of Flammen, a Danish restaurant chain with 19 locations across the country. In this episode, we speak with Piet about his transition to the hospitality industry after spending decades in retail, Flammen's focus on strategy and the advantages of running a restaurant chain like a retail business. We also looked back at the way they navigated through major challenges like Covid, how they came out stronger than ever, and their future plans for expansion (and their approach to enter this new market). This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠workfeed.io [http://workfeed.io/]

AI in Hospitality | Jonatan, All Gravy

Jonatan Marc Rasmussen is the founder and CEO of All Gravy. A tech company that helps hospitality businesses improve internal communication and training. In this episode, we dive deep into the world of AI and cover lots of practical examples. We talk about how you can use AI as a restaurateur, what it's good at (and what not), the rapid pace at which it is developing, and how it will play an increasingly important role in the future of hospitality. This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠workfeed.io⁠