What's Cooking? | A Podcast from Nory

Nory
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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.

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

    5 DAYS AGO

    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 closeLabour productivity is the moat. Burger King UK's labour % has barely moved through a 50% rise in the living wageTwo suppliers per key line: tension and food security beat the false economy of oneInnovation 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/ Burger King UK: https://www.burgerking.co.uk/Bridgepoint: https://www.bridgepoint.eu/SSP Group: https://www.foodtravelexperts.com/Moto: https://www.moto-way.com/Welcome Break: https://www.welcomebreak.co.uk/Motor Fuel Group: https://motorfuelgroup.com/Kepak: https://www.kepak.com/Dovecote Park: https://www.dovecotepark.com/Gordon Ramsay × Burger King Wagyu Whopper: https://www.burgerking.co.uk/wagyu Tax Out campaign on hospitality VAT: https://www.ukhospitality.org.uk/campaigns/taxedout-budget-2025/  CONNECT WITH THE SHOW All What's Cooking episodes: https://www.nory.ai/podcastsNory: https://www.nory.ai/Nory blog: https://www.nory.ai/blogNory on LinkedIn: https://www.linkedin.com/company/asknory/Conor Sheridan on LinkedIn: https://www.linkedin.com/in/sheridanconor/

    57 min
  2. Wahaca bite-size: The gap between the food and the experience

    30 APR ·  BONUS

    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

    13 min
  3. Elevating Experience with Authenticity: Gemma Glasson on Wahaca Reimagined

    22 APR

    Elevating Experience with Authenticity: Gemma Glasson on Wahaca Reimagined

    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 Close the gap between product and experience — in casual dining, every detail is a proxy for qualityAcquire customers through brand alignment, not margin erosion: the Atis partnership drove £120k+ of sales with zero discountingInvest in the fourth and fifth visit, not just the first — loyalty and CRM compound in ways discounts never willPride is a retention strategy: Mexico trips, five-year sabbaticals and a culture people build careers insideScratch cooking is a burden — and an increasingly rare moat as consumers wake up to ultra-processed food 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/

    1hr 6min
  4. Inside Nory’s Series B: building the operating system for restaurants

    1 JAN

    Inside Nory’s Series B: building the operating system for restaurants

    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.  Listen to the full episode on Apple, Spotify & YouTube.

    12 min
  5. Season one rewind: the strategies that actually move margins

    30/12/2025

    Season one rewind: the strategies that actually move margins

    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

    40 min
  6. Brand isn’t a campaign: Prezzo Italian highlights

    25/12/2025

    Brand isn’t a campaign: Prezzo Italian highlights

    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.  Listen to the full episode on Apple, Spotify & YouTube.

    12 min
  7. How Alison Wong leads change from the CFO seat

    23/12/2025

    How Alison Wong leads change from the CFO seat

    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

    38 min
  8. Beautiful chaos, done right: Rosa’s Thai highlights

    18/12/2025

    Beautiful chaos, done right: Rosa’s Thai highlights

    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.  Listen to the full episode on Apple, Spotify & YouTube.

    14 min
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4.4
out of 5
7 Ratings

About

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.

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