Cover image of show What's Cooking? | A Podcast from Nory

What's Cooking? | A Podcast from Nory

Podcast by Nory

English

Culture & leisure

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About What's Cooking? | A Podcast from Nory

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.

All episodes

27 episodes

episode Hawksmoor bite-size: Eight weeks to open at peak trading artwork

Hawksmoor bite-size: Eight weeks to open at peak trading

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

Yesterday - 12 min
episode Eight Weeks to Open: Louisa Richards, Restaurant Director, Hawksmoor artwork

Eight Weeks to Open: Louisa Richards, Restaurant Director, Hawksmoor

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 * A compressed opening only works on the back of long-tenure leadership; the St Pancras GM and head chef were both internal hires * Make internal moves fair: tronc-matched pay during peak trading periods turns "yes" into a real choice * People over process becomes a liability at scale; Hawksmoor's next phase is systemising what's currently in 12 GMs' heads * The metric most operators ignore is repeat custom. CSI is the headline; segmenting by "new vs lifer" is what changes operating behaviour * Calm leadership beats chaotic charisma. Heroics don't scale; consistency does 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 * Louisa Richards on LinkedIn: https://www.linkedin.com/in/louisa-richards-1b498942/ [https://www.linkedin.com/in/louisa-richards-1b498942/] * Hawksmoor: https://thehawksmoor.com/ [https://thehawksmoor.com/] CONNECT WITH THE SHOW * All What's Cooking episodes: https://www.nory.ai/podcasts [https://www.nory.ai/podcasts] * Nory: https://www.nory.ai/ [https://www.nory.ai/] * Nory blog: https://www.nory.ai/blog [https://www.nory.ai/blog] * Nory on LinkedIn: https://www.linkedin.com/company/asknory/ [https://www.linkedin.com/company/asknory/] * Conor Sheridan on LinkedIn: https://www.linkedin.com/in/sheridanconor/ [https://www.linkedin.com/in/sheridanconor/]

20 May 2026 - 47 min
episode Burger King UK bite-size: Why cash margin beats margin % artwork

Burger King UK bite-size: Why cash margin beats margin %

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 [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 [https://open.spotify.com/episode/6LTWT7hAQyMko3sGhaHSaU?si=YaChoOUDQYCA2AEg1BfO6A]  YouTube: https://youtu.be/qwZLNjJRGCA [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/ [https://www.linkedin.com/in/sheridanconor/] Nory: https://www.nory.ai/ [https://www.nory.ai/] All What's Cooking episodes: https://www.nory.ai/podcasts [https://www.nory.ai/podcasts]

13 May 2026 - 13 min
episode Discipline at Scale: Alasdair Murdoch, CEO of Burger King UK artwork

Discipline at Scale: Alasdair Murdoch, CEO of Burger King UK

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 * Delivery isn't a threat for QSR. It's an accelerant; cash margin matters more than margin % * "Washing the estate" is portfolio hygiene; opening 30 a year only works if you're brave enough to close * Labour productivity is the moat. Burger King UK's labour % has barely moved through a 50% rise in the living wage * Two suppliers per key line: tension and food security beat the false economy of one * Innovation is a lever, not the engine. The Wagyu Whopper brings new people in who still order the Whopper 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 * Alasdair Murdoch on LinkedIn: https://www.linkedin.com/in/alasdair-murdoch-4105a611/ [https://www.linkedin.com/in/alasdair-murdoch-4105a611/]  * Burger King UK: https://www.burgerking.co.uk/ [https://www.burgerking.co.uk/] * Bridgepoint: https://www.bridgepoint.eu/ [https://www.bridgepoint.eu/] * SSP Group: https://www.foodtravelexperts.com/ [https://www.foodtravelexperts.com/] * Moto: https://www.moto-way.com/ [https://www.moto-way.com/] * Welcome Break: https://www.welcomebreak.co.uk/ [https://www.welcomebreak.co.uk/] * Motor Fuel Group: https://motorfuelgroup.com/ [https://motorfuelgroup.com/] * Kepak: https://www.kepak.com/ [https://www.kepak.com/] * Dovecote Park: https://www.dovecotepark.com/ [https://www.dovecotepark.com/] * Gordon Ramsay × Burger King Wagyu Whopper: https://www.burgerking.co.uk/wagyu [https://www.burgerking.co.uk/wagyu]  * Tax Out campaign on hospitality VAT: https://www.ukhospitality.org.uk/campaigns/taxedout-budget-2025/ [https://www.ukhospitality.org.uk/campaigns/taxedout-budget-2025/]  CONNECT WITH THE SHOW * All What's Cooking episodes: https://www.nory.ai/podcasts [https://www.nory.ai/podcasts] * Nory: https://www.nory.ai/ [https://www.nory.ai/] * Nory blog: https://www.nory.ai/blog [https://www.nory.ai/blog] * Nory on LinkedIn: https://www.linkedin.com/company/asknory/ [https://www.linkedin.com/company/asknory/] * Conor Sheridan on LinkedIn: https://www.linkedin.com/in/sheridanconor/ [https://www.linkedin.com/in/sheridanconor/]

6 May 2026 - 57 min
episode Wahaca bite-size: The gap between the food and the experience artwork

Wahaca bite-size: The gap between the food and the experience

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

30 Apr 2026 - 12 min
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