87 episodes

Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You’ll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks… and the owners of the bars, cafés and restaurants who create memorable settings, so you recall your mouth-watering meals years later. They are the people who bring vibrancy to their corner of hospitality and, who, as a group, make all our lives richer and more interesting.

Each week brings a new inspiring story. We are exploring hospitality in its broadest sense. Farming, politics, culture, cooking, nutrition, welfare, family, business, love and more. Wether you’re a famous figure or total unknown, if you love hospitality and have something important to say, chances are we’ll end up having a conversation. We want to explore the fair production of food, protecting the planet and humanity, whilst tasting awesome. It’s going to be quite the adventurous conversation.

If you want a world of formulaic and dull corporate sameness this is not the podcast for you. If you’d like to learn about amazing human beings who dedicate their lives to making the world of food, drink and hospitality more diverse for our daily enjoyment, please listen.

In showcasing these stories, founder and presenter Mark Cribb, wants to tip the balance back in favour of independent businesses: “Where we spend our money genuinely makes a difference to the kind of world we live in. So let’s at least make our world interesting.”

Humans of Hospitality Mark Cribb

    • Food

Humans of Hospitality is a weekly podcast, showcasing stories and insights from the world of hospitality – the human beings rather than the big brands behind our food and drink. You’ll hear from the producers of ingredients and the people who combine those ingredients to bring you new dishes and drinks… and the owners of the bars, cafés and restaurants who create memorable settings, so you recall your mouth-watering meals years later. They are the people who bring vibrancy to their corner of hospitality and, who, as a group, make all our lives richer and more interesting.

Each week brings a new inspiring story. We are exploring hospitality in its broadest sense. Farming, politics, culture, cooking, nutrition, welfare, family, business, love and more. Wether you’re a famous figure or total unknown, if you love hospitality and have something important to say, chances are we’ll end up having a conversation. We want to explore the fair production of food, protecting the planet and humanity, whilst tasting awesome. It’s going to be quite the adventurous conversation.

If you want a world of formulaic and dull corporate sameness this is not the podcast for you. If you’d like to learn about amazing human beings who dedicate their lives to making the world of food, drink and hospitality more diverse for our daily enjoyment, please listen.

In showcasing these stories, founder and presenter Mark Cribb, wants to tip the balance back in favour of independent businesses: “Where we spend our money genuinely makes a difference to the kind of world we live in. So let’s at least make our world interesting.”

    #085 Peter Ducker - Institute of Hospitality

    #085 Peter Ducker - Institute of Hospitality

    I have to confess to not knowing a huge amount about the IOH but I thoroughly enjoyed this chat.  Peter knows what he's talking about and has a very rounded and objective perspective on a diverse range of topics.

    We touch on OTA's, graduate training, VAT, the opportunity for independent hospitality, the impact of the pandemic and how we can find a way to trade through.  As Peter points out, we've been through wars and many other challenges as a sector and we will bounce back, in time.

    • 59 min
    #084 Philip Eeles - Co-Founder Honest Burgers

    #084 Philip Eeles - Co-Founder Honest Burgers

    We touch about Phillip's role of late, looking after the out of London venues and his 180 degree turn on how those venues should be managed.

    We then get into the impact of the pandemic from charity and longterm integrity to the #NationalTimeOut campaign and Phillip has an eloquent way of explaining the need for an open and symbiotic conversation with landlords.

    Honest are out of the pits pretty early with the shift to takeaway, and we look at the financial viability and future trade.

    • 58 min
    #083 Jonathan Downey (JD) - Hospitality Union

    #083 Jonathan Downey (JD) - Hospitality Union

    Lots has changed since I last caught up with JD.  Hospitality Union has become more grown up from its early WhatsApp group days and now has a website, brand and a more disciplined and structured voice representing over 3000 independent hospitality owners and senior operators.

    We chat the latest on #NationalTimeOut, what happens with terraces and outdoor spaces and the debate on 2 metres to 0 metres and how sometimes less regulation and common sense is better than over-regulation.

    • 52 min
    #083 Logan Brouse - Tacoliscious Shanghai - China

    #083 Logan Brouse - Tacoliscious Shanghai - China

    As a prior F & B consultant from San Francisco, Logan has been living in China for ten years and has had a ring side view of the pandemic roll out across the globe.

    The strict shutdown has meant they have been able to re-open faster than Europe. How about a 14,000 dollar fine for breaking the seal on your door!  

    The population is feeling safer and bars and restaurants are returning to some level of business.

    Who has decided 1 metre in china, 1.5 mitres in Belgium and 2 metres in England?

    • 39 min
    #082 Simon Mitchell - CEO Kerb Food

    #082 Simon Mitchell - CEO Kerb Food

    This is the first post pandemic chat I’ve had representing such a vibrant, energised, important and all too neglected part of the hospitality sector - the street food traders.  So many of them are small, independent operators with no premises and no staff, so generally don’t qualify for grants or furloughing cash.

    Despite the chaos there was plenty of positivity to chat about too, such as the opportunities for street food to be one of the first sectors to rebound with its natural al fresco credentia

    • 53 min
    #081 CVIRUS SPECIAL - Rupert Holloway - Conker Spirit

    #081 CVIRUS SPECIAL - Rupert Holloway - Conker Spirit

    I’ve seen a number of distilleries moving into the sanitiser market and I really wanted to find out more about how and why. Rupert and I chat about some of the technicalities of shifting from booze to sanitiser, such as how to get the HMRC onboard how this supports the public sector, as well as PPE and feeding our key workers.

    We touch on the crowded space of craft distillers and who will and will not survive this crisis and what trade may look like on the other side, along with sleepy packs for nurs

    • 45 min

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