HUNGRY.

Gaz-Booth,  co-founder of Holy Moly is the latest guest on HUNGRY. He's avocado royalty and the infamous Avoca-Don.Gaz is a hero who oozes Yorkshire charm and work ethic, in equal measure.Our conversation resembles a green, ripe and creamy avocado. Wholesome, fun, good for the soul. ON TODAY’S MENU 1. Why naivety is your greatest strength when starting out. Always ask naive questions.2. How to create a successful NPD Strategy that *ACTUALLY WORKS* and doesn’t leave you scrambling around like a madman = The Holy Moly Commandments.3. Why the Corporate vs. Entrepreneur debate is a vacantly redundant and what to do about it (BIG EYE OPENER FOR ME HERE) 4. Why most Food and Drink businesses fail to scale. Slow down and build the foundations. Foundations are EVERYTHING.  5. Gaz’s Gerald Ratner moment: Diary vs Dairy – How to turn a cataclysmic clanger into a gracious moment of joy for your customers. 6.  Why you’ve got to STEP OUT the businesses and give yourself THINKING time. Cut everything that doesn’t move the needle. Want more Content?  Follow  on LinkedIn and Instagram 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Last week, I sat down the utter legend is Perry Hayden TaylorPerry is the founder of bigfish a marketing and design agency who's built a bevy of juggernaut brands. Gu Puds Charlie Bighams SipSmith Freddies FlowersOur conversation is a smorgasbord of tidbits, each containing scrumptious gems of knowledge to propel your business forward. ON TODAY’S MENU 1. Charlie Bigham's success story and crucial lessons for challenger brands 2.  How to build a company culture where everybody LOVES to work (ambition wheels) 3. The 5 Step Brand strategy framework that bigfish have used for over 20 years to build household brands4. Why the best marketing is the marketing we don’t notice. 5. THINK BIG. DIVE DEEP. SWIM FAST. 6. Launching a start-up is like having a baby. Be there for tantrums and laughs. Want more Content?  Follow  on LinkedIn and Instagram 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

This week’s episode of HUNGRY.  is with the Food and Drink Marketing Master, Mark Palmer. Mark has a glittering and illustrious career: Ex-Marketing Director: Green & Blacks, Pret A Manger. Co-founder: Cawston Press, L.A. Kombucha.  Chairman: UNION Hand-Roasted Coffee. Marketing Manager: Burger King and United Biscuits.  His experience provides a deep well of knowledge. I took as many buckets (and lessons) as possible.  ON THE MENU: 1. How Green & Blacks Scaled From a £4m “Niche Organic” Brand to a £40m “Everyday Premium Brand". 2. Why Challenger F&B Brands Actually Don’t Need Huge Distribution to Build a Huge Brand. 3. How Pret A Manger took on Starbucks, Costa and EAT by Doing The "Brilliant Basics”.4. The 3 Biggest Mistakes Food and Drink Brands Make That Stunts Their Growth. 5. How Brands Can Stand Out in Crowded Categories: The Do’s and Don’ts from Green & Blacks 6. Why Mark Believes "Worrying About Everything” Great Food and Drink Marketing? Want more Content?  Follow  on LinkedIn and Instagram 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

"Covid changed consumer habits. Speciality is BOOMING. How do we enter the market?"“My brand isn’t a B-Corp yet, but how can we do better as a brand today?”“How do we make our brand REALLY work in speciality?”Asking yourself these questions?I’ve just THE podcast episode for you. Feast your ears on this week's Ep of ManiLife Conversations (soon to be called something else) with Paul Hargreaves, founder of Cotswold Fayre. Paul has over 20 years experience in speciality and is one of the early adopters of the B-Corp movement in the UK. ON THE MENU:1. Why brands/distributors MUST have a higher purpose (other than selling just food and drink) for a more invigorated and creative team. 2. You don’t HAVE to be a B-Corp to do GOOD. You can start TODAY. Always Progress. Never Perfection. 3. The BIG MISTAKES brands make when they launch into the speciality sector (and how to avoid them) 4. Paul’s new venture Flourish, “a farm shop that isn’t a farm shop" - this is super interesting5. Why we need more compassion, empathy and humility in leadershipWant more? Follow me on LinkedIn for extra content: https://www.linkedin.com/in/daniel-pope/🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

“But I don’t have a big marketing budget to drive a listing?” “How can I compete with the big corporate brands” “How are we ever going to hit RoS targets”  Having this conversation with yourself or team, right now? Keep reading.  Last week, got very saucy on the podcast, with my broski Liam White co-founder of Dr. Wills In Lockdown 1, Dr Wills, like so many brands, were ransacked by Covid with food service and hospitality forced shut.  2020 was trudging through treacle.  BUT fast forward a year - they’ve won listings at Tesco and Waitrose, become a certified B-Corp and a gorgeous rebrand. THE KEY LEARNING?  YOU DON’T NEED A BRASH BOARD ROOM BUDGET TO DRIVE A MULT LISTING.  ON THE MENU: 1.  Why Liam believes stopping work, is work. Working from Home is draining, you’ve got to preserve your energy.  2.  How to “hack” the system and get customer data if you don’t have the budget for Kantar etc. 3.  Why the 1% makes all the difference when you’re a brand with 2 facings vs. a big incumbent brand with 40 facings.  4.  How Liam's perception of what makes a great challenger brand has changed from 2018 to 2021 5.  How to narrow down the laundry list of key messages/USPs to one. clear. point of difference.   6.  Unpolished Emotional Content Through Friends and Family - will drive 10,000 jar sales7. What Liam would do differently he were to start again tomorrow - the common pitfalls brands make.  Want more Content?  Follow  on LinkedIn and Instagram 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Before Christmas, I interviewed Chris Dee ex- CEO of Booths and Director of Food at Harrods.At Harrods, Chris launched The Perrier Jouet Champagne Terrace, Harrods Brasserie, Tiffany Blue Box Cafe.But recently he's crossed the chasm to follow his passion: Whisky and is co-founder of MALTDAQ, a secondary buyers/seller’s market for Whisky. This episode was so much fun, I learnt a SHED load - 1. Your Ego stops you leaving your safe job. Be comfortable moving from Secure Master to Insecure Novice. 2. Embrace fierce competition. It stops you from becoming stale. 3. Staying calm amidst chaos. There’s no silver bullet to problem solving at large scale. It’s 1000 lead bullets every day... The trick? Ruthless prioritisation. 4. The Tea Spoon list. Look for the 1% edge, every day. This 1% compounds = increase brand love = increase sales. 5. The biggest mistake Food and Drink founder’s make is falling in love with their idea. Without Product-Market-Fit, you have don’t have a great business. Want more? Follow me on LinkedIn for extra content: https://www.linkedin.com/in/daniel-pope/🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

"But I’m not a big brand with a big budget, where do I start?" “WTF?! - what brand am I even trying to create?"“Ye but, How do I stand out in crowded categories?"Need answers to these questions??Keep reading — Last week, I interviewed Lottie Unwin, Founder of The Copy Club and Ex-PROPER Head of Marketing. Lottie has the ability to cut through the “marketing jargon" and KEEP. IT. SIMPLE.We talk lots about my good friends over at Dr. Wills who’ve embraced the old school grit and hustle to drive ROS at their Tesco listing. ON THE MENU: 1. HOW EARLY STAGE FOUNDERS CAN GO ABOUT FINDING THEIR UNIQUE VOICE TO STAND OUT IN CROWDED CATEGORIES 2. HOW BRANDS CAN TURN THEIR FIRST 10 CUSTOMERS INTO DIE HARD RAVING FANS TO FIND ANOTHER 10,000 CUSTOMERS3. WHERE LOTTIE WOULD SPEND HER FIRST £500 TO GET OUT THE BLOCKS IF SHE WERE AN EARLY STAGE FOUNDER 4. WHY VULNERABILITY IS YOUR GREATEST STRENGTH AS A HUMAN BEING AND A BRAND 5. THE LOST ART OF HUSTLE - WHY YOU DON’T NEED BRASH BOARD ROOM BUDGETSWant more? Follow me on LinkedIn for extra content: https://www.linkedin.com/in/daniel-pope/🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Shutting restaurants and pubs shut off peoples's happiness.Eating out is irrevocably life’s greatest pleasure. Walking through a restaurants doors abruptly melts away stiff-edges of stressful day. Swift service lays the table for an evening of delicious conversation with loyal friends. In a world overcooked with data and technology, a plate of food is the umbilical cord back to the bosom of intuition and creativity. Food never judges, only cuddles. Fold in some Malbec and neighbouring chitter-hatter and delicate - soothing caramel for the synapses.HEAVEN.This week, I’m excited to have my great friend Amelia Christie Miller, Head of Sales and Marketing at Food Chain on the Podcast.ON THE MENU:1. WHAT ARE THE MOST UNDERRATED D.I.Y KITS FROM SMALLER NEIGHBOURHOOD RESTAURANTS2. HOW TO GET RESTAURANT QUALITY INGREDIENTS DELIVERED TO YOUR DOOR DURING LOCKDOWN 2.0 3. WHAT CHARACTERISTICS WE CAN LEARN FROM LONDON’S TOP CHEFS 4. WHY THE PANDEMIC WILL ACTUALLY BENEFIT THE LONDON FOOD SCENCE LONG TERM5. LONDON’S BEST PUDDING6. LONDON’S THE BEST CHEAP EAT 7. LONDON’S BEST SOURDOUGH AND BUTTER8. BEST FOODIE INSTA ACCOUNTS TO FOLLOWWant more Content?  Follow  on LinkedIn and Instagram 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

I had the joy of interviewing Guy Hacking founder of TRIBE .Guy is an absolute MACHINE -  he ran 39 Marathons in 39 days in aid of fighting child trafficking and has built a big brand in an unconventional way.  I learnt BUCKET LOADS from this interview!!  ON THE MENU: 1. Be Authentic + Consistently show up + Lots of time (and failures) = SUCCESS  2. No food and drink startup journey is ever linear - it’s squiggly, left-right, side-to-side, up-down journey. 3. In Running/Business/Life always remember, The Good will pass and Bad will pass. 4. Building a die-hard following is crucial to success. But always seek objective feedback from “outsiders” who won’t blow smoke up your arse. Have your blind spots covered. 5. Your packaging/brand can have all the "Bells and Whistles” in the world. But in Food and Drink, your product must taste BANGING to drive Rate of Sale. Want more Content?  Follow  on LinkedIn and Instagram 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

Last week, I interviewed the fantastic and knowledgeable Zoe Howorth for Episode 4 of ManiLife Conversations. Zoe has 23 years of experience working for World-leading brands at Proctor & Gamble and Coca-Cola. Recently, Zoe's moved to a Non-Ex role at SME brands in different industries: Water Babies, Houston PR and Play Finder. Giving Zoe a very unique and holistic view of what makes Great Brands and successful businesses.My goal with the episode was to unpack Big Brand Lessons that small Challenger brands could implement immediately to accelerate their growth. The episode DID NOT disappoint, it was tremendously insightful and super fun. ON THE MENU: 1.  WHAT ARE THREE 3 DO’S AND DON’TS WHEN  BUILDING A REALLY SUCCESSFUL, EVERGREEN CHALLENGER BRAND2. HOW TO FIND A "GAP IN THE MARKET” AND A “MARKET IN THE GAP” WHEN DEVELOPING YOUR NEW IDEA3. WHY GREAT PACKAGING IS ESSENTIAL FOR SUCCESS AND THE DO'S AND DON'TS OF DEVELOPING GREAT PACKAGING4. WHAT ARE THE 1-3 POINTS THAT DEVELOP GREAT PITCHES FOR RETAIL BUYERS, THAT MOST CHALLENGER FOOD AND DRINK BRANDS FORGET TO INCLUDE 5. IF ZOE HAD ONLY A £1000 MARKETING BUDGET TO DRIVE TRIAL AT A BIG FOUR LISTING, WHERE WOULD SHE SPEND IT AND WHY?6. IF ZOE WERE TO GO BACK TO COCA-COLA WITH EVERYTHING SHE KNOWS NOW WHAT SHE’D DO DIFFERENTLY AND WHY?Want more Content?  Follow  on LinkedIn and Instagram 🤝 Let's Connect! ►Let’s link-up here ​ (https://www.linkedin.com/in/daniel-pope/) ►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)