In this episode, Michiel Huysmans, co-founder of Teds All Day Brunch, shares how a simple idea, serve brunch without time limits, scaled to 16 locations. We unpack menu engineering, guest journey design, staffing challenges, and volume-driven profitability. A must-listen for operators building concepts that actually scale.

TV chef Jeroen de Pauw reveals how an apero-led vision grew into a hospitality business and creative life on the road. He shares touring with artists, building Canape Abero, zero-waste cooking and local sourcing lessons. Practical insights on menu design, guest experience and keeping hospitality human under pressure.

From Hong Kong kitchens to a hotel on Vlieland, Harold Pekel shares his journey—and how he now leads three restaurants, in one hotel, with one vision. He opens up about team dynamics, building loyalty, and why trust is more important than ever in leadership, especially in F&B.

What happens when a hotel manager at a top brand decides to pivot to independent restaurants? From focusing on local communities to crafting innovative concepts, learn why the modern traveler demands more and how hotels can adapt to deliver exceptional F&B experiences.