{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"HUNGRY.","title":"Tom Kerridge - 9 Unusual Ways Restaurants Can Survive ","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/2b4a136f\"></iframe>","width":"100%","height":180,"duration":5253,"description":"In this brutally honest conversation, Tom Kerridge joins Dan Pope to unpack what it really takes to survive—and thrive—in modern hospitality. From building The Hand and Flowers into a two-Michelin-star pub, to closing businesses post-Covid, navigating razor-thin margins, and separating ego from decision-making, Kerridge offers a masterclass in resilience, leadership, and realism.\nPlus they explore why restaurants are “pirate ships” full of misfits and intensity, why front of house matters as much as food, and why most chefs overestimate their own importance. Kerridge opens up about addiction, ADHD, chaos versus control, and replacing alcohol with obsessive focus—first swimming, then lifting, then business... what an unbelievably candid conversation with one of England's hospitality legends. But, this isn’t a romanticised chef story. It’s a clear-eyed look at pressure, responsibility, fear, and why hospitality only works when passion is matched with brutal commercial discipline.\n📺Check out the video on Youtube :yt: for an even Hungrier experience\n=============== 🍽️ ON THE MENU ===============\n🔥 Why hospitality is one of the hardest businesses on earth\n💸 The brutal economics behind why restaurants barely make money\n🚪 Why opening a restaurant “makes no sense” on paper\n🧭 Tom Kerridge’s non-negotiable business principles\n🦠 Why Covid sharpened—not softened—decision-making\n🧠 The difference between thinking like a chef vs a restaurateur\n🔄 When to kill ideas, pivot concepts, and move on fast\n🤝 Lessons learned from working with Gary Neville\n🏋️ Talent vs relentless work ethic in elite kitchens\n⭐ What Michelin stars really change (and what they don’t)\n🏴‍☠️ Why kitchens are “pirate ships” by design\n🛎️ How front of house quietly makes or breaks restaurants\n💥 The tiny irritants that destroy great hospitality\n👫 Building businesses with partners—and surviving it\n⚡ ADHD, chaos, control, and creative intensity\n🍺 Replacing addiction with obsession\n👨‍👦 What success actually means as...","thumbnail_url":"https://img.transistorcdn.com/gxmV4UzMdxQXxd72h-fgEanMz6IG37j1u683zTmU0ac/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS85ZGI4/Y2FkNjcwNmEwMDNm/YWUwOTcyZTM0YzYw/YWU3My5qcGVn.webp","thumbnail_width":300,"thumbnail_height":300}