In this episode of Simply Hospitality, we speak to Mike Anderson about the Source Trade Show in Exeter and the brand new Source Roadshow launching in Somerset. Mike shares what visitors can expect, why in-person trade shows remain so valuable, and how exhibitors and buyers alike can get the most out of attending.

What We Cover:

The history of the Source Trade Show and its role in bringing together producers, suppliers and hospitality buyers from across the South West.

Why face-to-face events still matter in a digital world and how they help operators cut through the noise.

What makes the show unique: 200 exhibitors, artisan producers, service providers and opportunities to taste, trial and test new products.

The launch of the Source Roadshow at the Bath & West Showground and what it offers to Somerset’s food and drink businesses.

Practical advice on visiting a trade show: how to plan your visit, how to network naturally, and why it’s worth going with an open mind rather than a hard sales agenda.

How one good connection or new supplier can make an entire visit worthwhile.

Join us as we explore what these shows offer the hospitality community, why they have become essential fixtures in the calendar, and how you can make the most of them when you attend. Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast

In the first episode of Season 3, Ruth and Lucy return to reflect on how the hospitality landscape has shifted since the last season and what operators need to focus on now. This candid conversation explores the challenges facing the sector, the resilience teams continue to show, and the realities businesses are navigating behind the scenes.

What We Cover:

-The current mood in hospitality: resilience, vulnerability and a dose of realism.

-How customer expectations have changed. Traceability, value for money and the demand for ethical sourcing.

-The increasing pressure on teams: communication breakdowns, stress and the impact on service.

-Why operators feel they must train their staff, yet struggle to find the time and why this becomes a false economy.

-What no longer works in 2026: long hours, outdated expectations and ignoring employee wellbeing.

-A preview of Season 3, including conversations on food fraud, sustainable menu design, new dining concepts, industry trends and the fight against no-shows.

-Join us as we kick off a new season with honest reflections, practical insights and a look ahead at the topics shaping hospitality today.

Enjoy and follow us on social media if you like what you hear! Instagram: @simply_hospitality_the_podcast.

How to make a PROFIT

Make your menu work for you.

Key points covered:

• What percentage should you be spending on food and labour to ensure your dishes are turning a profit.
• Menu design psychology – where to position you highest profit items to encourage your customers to order them over anything else.
• Upsell, upsell, upsell! Training your team to see the upsell opportunities with every order.

If you found this episode helpful, don’t forget to follow us on Linked In and Instagram:

Insta: @simply_hospitality_the_podcast

Linked In: linkedin.com/company/simply-hospitality

In this episode we unpack the powerful idea that anticipating your guests’ needs is the ultimate luxury. Great hospitality isn’t reactive — it’s proactive. From noticing empty glasses to preparing for dietary needs before they're raised, anticipation transforms service into something exceptional.

We share real-life examples and practical tips for training your team to anticipate guest needs, create seamless experiences, and boost both customer satisfaction and spend.

Key Takeaways:

• Why anticipation = luxury in the customer’s mind

• How to create a “Table Watch” culture on the floor

• Specific things to look for that signal guest needs

• Quick wins: body language, glass levels, plate positioning

• Empowering your team to act before being asked

• Training ideas to sharpen awareness

If you found this episode useful, don’t forget to subscribe to our socials so that you never miss an episode!

Insta: @simply_hospitality_the_podcast

Linked In: linkedin.com/company/simply-hospitality

In this episode of Simply Hospitality, hosts Lucy and Ruth sit down with Daniel Leite from FareShare, the UK’s leading charity fighting hunger and food waste. Together, they dive into the staggering reality of food waste in the UK and how FareShare is redistributing surplus food to frontline charities and community groups.

• Inspiring stories from the field that highlight the impact of FareShare’s work

• Insights into how FareShare collaborates with food businesses to rescue surplus food

• Practical tips on what we can all do in our daily lives to reduce food waste

Whether you're passionate about sustainability, curious about the food system, or just want to be part of the solution, this episode is a must-listen.

If you enjoyed this episode don’t forget to like and subscribe on our socials:

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In this engaging podcast episode, Lucy & Ruth interview Ashley from Clear Brew, a company specializing in beer line hygiene and cellar management. They discuss the importance of maintaining clean beer lines to enhance the quality of your pint, the common mistakes made in cellar management, and the unique services offered by Clear Brew. Ashley shares insights from his experience in the hospitality industry, emphasizing the financial benefits of outsourcing beer line cleaning and the challenges faced in the current market. The conversation also touches on hygiene horror stories and the importance of proper training.

Chapters

00:00 Introduction and Trade Show Insights

02:59 The Birth and Growth of Clear Brew

06:02 Understanding Beer Line Hygiene

09:03 Common Mistakes in Cellar Management

12:01 The Importance of Beer Quality

15:13 Market Challenges and Customer Education

17:58 Hygiene Horror Stories and Lessons Learned

20:59 Clear Brew's Unique Selling Proposition

23:51 Conclusion and How to Get in Touch

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Simply Hospitality Podcast

If you’re a chef who’s ever considered becoming a Food Inspector, this episode is packed with the information you need. We’re joined by three fantastic guests to explore what the career path looks like and how you can take the first steps.

First, we speak with Iain Ferris, Lecturer in Food Safety, Food Standards, and Food Law at the University of Birmingham. Iain shares insights about the course he offers for those wanting to become Food Inspectors, including entry requirements, course content, and costs.

Next, we’re joined by Chloe Goodship, a Food Regulatory Officer and former chef. Chloe completed the Birmingham course and talks to us about her experience both studying and transitioning into her role as a Food Inspector, a career she has now been in for nearly two years.

Finally, Jon Buttolph, Executive Director at the Chartered Institute of Environmental Health (CIEH), joins us to explain the wider opportunities available in Environmental Health careers.

If you're interested in learning more about courses and careers in Environmental Health, visit the Chartered Institute of Environmental Health website: www.cieh.org.

In this episode of Simply Hospitality, we sit down with Hannah Youell to discuss the importance of employee wellbeing and inclusivity in the hospitality industry.

What We Cover:

🔹 Hannah’s Journey – What led her to focus on wellbeing and inclusivity in the workplace.
🔹 Defining Wellbeing & Inclusivity – How these concepts apply in hospitality and why they matter.
🔹 Common Barriers – The challenges small businesses face when trying to implement effective wellbeing initiatives.
🔹 Practical Tips – Actionable steps for restaurants and food businesses to create a supportive and inclusive work environment.
🔹 Measuring Success – How to track and assess the impact of wellbeing efforts.

Tune in for valuable insights and practical advice to help make hospitality a better place to work! 🎙️✨