In this episode, we get a bit geeky about admin and prep — the work that keeps your business running, from opening the site and stock takes to food prep and line cleaning.
The key point? These tasks add up to a lot of hours, and the more efficient you can make them, the more your business performance will improve.
We break down the difference between service tasks vs admin/prep tasks, and explore how some tasks (like pot wash) can be either depending on the day and the volume of trade. We also dig into the idea of fixed tasks vs slack tasks, and the opportunity to shift work into quieter periods without compromising standards.
In tough trading conditions, this episode is all about finding ways to work smarter — because we can’t afford to waste time.
Reviving the Village Pub: A Third Space with Hamish Stoddart
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In our newest podcast episode, we shine a light on something close to the heart of our industry: the village pub and its role as the last remaining “third space” in many communities.
Hamish Stoddart shares stories from his own villages, the challenges facing rural operators, and the creative ways pubs can reconnect with locals, attract new visitors – even in tough trading conditions.
The Art of Balancing Teams in Hospitality with Hamish Stoddart
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To kick-start the new year, we’re talking about the real art of balancing teams — the brilliant administrators, the big‑energy people‑people, and why you almost never find both in one human being. We talk joyful work, recruiting people “just like me”, and the magic that happens when a team actually recognises each other’s strengths instead of pretending they don’t exist. If you’ve ever run a pub, or pretended to run a pub, this one’s for you.
Passion to Profit: Sustainability in Hospitality with Hamish Stoddard
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In this episode, Hamish shares his journey from farming in Kenya to leading sustainability efforts in UK hospitality. Discover why going green isn’t just good for the planet – it’s good for business. From cutting costs and reducing waste to engaging your team and winning customer loyalty, Hamish explains practical steps operators can take today. “The best things you can do to save power or reduce waste actually save a lot of money too.”
Listen now and learn how to future-proof your pub or restaurant without sacrificing the guest experience.
How Service and Culture Built a Pub Empire with Hamish Stoddart
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What makes hospitality truly world-class? In this episode, we sit down with Hamish Stoddart, co-founder of Peach Pubs, to uncover the secrets behind creating unforgettable guest experiences. From building a culture rooted in shared ownership and values to sustaining exceptional service, Hamish shares insights that every hospitality leader needs to hear. Whether you run a pub, a restaurant, or any service-driven business, this conversation will inspire you to rethink how culture and purpose drive success.
