In this episode of the say86 Podcast, we're joined by internationally recognised architect Kevin Kennon, whose career has taken him around the world, from major commercial developments and retail destinations to becoming one of five finalists in the competition to redesign New York’s World Trade Center. Kevin shares some fascinating stories from his career, including his involvement in creating a public viewing platform at Ground Zero following 9/11.

We also get into the relationship between architecture and hospitality, exploring how the design of restaurants, hotels and retail spaces influences the way people feel, behave and experience a venue. From his work with Bloomingdale’s to the importance of understanding your customer, Kevin has some interesting views on why so many modern spaces are starting to look the same, and whether AI is helping or making things worse.

Finally, we explore Kevin’s latest venture, Beyond Zero, an ambitious concept bringing together luxury wilderness resorts, sustainability and extraordinary natural environments. It's a really interesting conversation about creativity, changing cities, the future of hospitality and why great design should be about much more than simply how something looks.

In this episode of the say86 Podcast, Tim is joined by Jay Bandy, President of Goliath Consulting Group, whose career spans almost four decades in the US restaurant industry. From helping Blimpie grow from around 100 locations to approximately 2,000, to working with McDonald’s and advising independent restaurants, chains and franchise businesses, Jay has seen what separates a successful restaurant from one that is genuinely scalable. Pasted text

Jay shares why systems, people and culture matter more than simply having a great concept, why the jump from one restaurant to two can be so difficult, and what operators often misunderstand about franchising. We also get into staff retention, developing great GMs, Gen Z, AI, robotics and how changing consumer behaviour is reshaping restaurants. Pasted text Pasted text

The conversation also looks at some of the biggest pressures facing hospitality today, from rising food and labour costs to climate change, changing drinking habits and increasingly difficult margins. Jay explains why flexible menus, better systems and the ability to adapt will become even more important, while sharing a refreshingly optimistic view of where the restaurant industry goes next.

In this episode of the say86 Podcast, Tim's joined by Brandon Robinson, Founder and CEO of Tipsy Putt, the California born hospitality and entertainment concept bringing together mini golf, food, drink and social competition. What began as a 74 page MBA business plan written by Brandon’s wife has grown into a multi location business, with ambitious plans to reach around 50 locations by 2031. Brandon talks about entering hospitality with no restaurant background, investing his own money into the idea and then facing the unimaginable when COVID arrived just months after opening the first location.

We get into the economics behind experiential hospitality and why Brandon believes the model can offer advantages that traditional food and beverage businesses simply do not have. Tipsy Putt combines gaming, memberships, merchandise, private events, food and beverage, while its mini golf operation carries very little ongoing cost once the initial investment has been made. We also discuss the importance of becoming part of the neighbourhood rather than simply being a novelty destination, supporting local breweries and businesses, building genuine customer loyalty and listening closely to regular guests when deciding how the experience should evolve.

Brandon is equally open about the mistakes along the way, including expensive property decisions made during the pandemic, the realities of raising capital and the challenge of scaling without losing what made the business successful in the first place. We talk crowdfunding, leadership, delegation, family life and the future of technology in hospitality, including why, despite opening in the heart of San Francisco’s technology ecosystem, Brandon actually sees Tipsy Putt remaining proudly analogue. With Denver next, San Francisco and Arizona in development and longer term ambitions for national and potentially international growth, it’s a fascinating conversation about entrepreneurship, resilience and building an experience people genuinely want to come back to.

In this episode of the say86 Hospitality Podcast, Tim's joined by award winning interior designer and Emotional Architecture™ founder Klara Goldy, whose career spans more than 30 years across interiors, property, hospitality and project delivery. We explore why great hospitality design needs to go far beyond how a space looks, considering how customers and teams actually experience it, how people move through it and whether the original design works when a venue is busy and operational.

Klara explains the thinking behind Emotional Architecture™ and why successful design starts with understanding the intended outcome before a project begins. We discuss everything from lighting, acoustics, colour and customer flow to staff facilities, storage, infrastructure and budgets, as well as the expensive mistakes that can occur when these practical elements are considered too late. For hospitality operators, the conversation highlights how thoughtful design can influence dwell time, guest experience, working conditions and ultimately commercial performance.

We also explore Klara’s fascination with colour and its relationship with light, mood and human behaviour, including how subtle choices in materials, textures and colour palettes can completely change the way a restaurant, hotel or other hospitality space feels. It’s a fascinating conversation about the relationship between people, place and design, and why the best hospitality spaces are not simply those that look impressive, but those that genuinely work for the guests and teams using them every day.

In this episode of the say86 Hospitality Podcast, Tim's joined by Vincent Van den Broeck, a hospitality entrepreneur whose life changed dramatically following a devastating e-scooter accident in October 2024. After suffering a severe brain injury and spending weeks in a coma, Vincent faced extraordinary odds, with doctors estimating just a 1% chance of the level of recovery he ultimately achieved.

We explore Vincent’s life before the accident, from building and losing hospitality businesses to navigating COVID, financial pressures and the relentless culture of entrepreneurship. Vincent shares why he believes resilience is something we build over time, why hospitality leaders need to learn to step away from their businesses, and how his experience completely changed his attitude towards work, family, happiness and success.

We also discuss his book, Everything Feels Impossible Until It’s Done, and the philosophy behind it. This is a powerful conversation about hospitality, entrepreneurship, failure, recovery and perspective, but above all it is about making the most of life, taking the next step when something feels impossible, and remembering that success means very little if we forget to actually live.

Here is the book pre-order link plus all his other links in one place.

https://www.theuidclub.com/the-book

In this episode of the say86 Podcast, Tim takes a closer look at how restaurants really make money and why a busy dining room does not always mean a profitable business. Using a £100 restaurant bill as the starting point, he follows where the money actually goes, from VAT and ingredients to wages, rent, utilities, technology and the countless smaller costs that quietly shape the success of a restaurant.

The episode also explores why empty seats matter, how menus are designed, the difference between genuine hospitality and simply selling more, and the common mistakes that can undermine an otherwise popular business. Drawing on more than thirty years in the industry, Tim explains what the strongest operators do differently and why understanding the numbers is just as important as delivering great food and service.

Ultimately, this is not only an episode about restaurant profit. It is about the people, planning, leadership and attention to detail behind every meal. Whether you work in hospitality, dream of opening your own restaurant or simply enjoy eating out, this episode will change the way you look at the bill, the menu and everything happening behind the scenes.

How did one small bean become one of the most influential products on Earth? In this episode of the say86 Podcast, Tim explores the extraordinary story of coffee, from its legendary beginnings in the forests of Ethiopia to the London coffee houses that helped shape modern business, journalism and global trade.

The episode follows coffee’s journey from mountainside farms to the cups we drink every day, uncovering the people, craftsmanship and complex global supply chain behind every brew. Tim also looks at how brands such as Starbucks, Costa and Caffè Nero transformed coffee into a lifestyle, before independent roasters introduced a new generation to speciality coffee, provenance and flavour.

This is much more than the history of a drink. It is a story about hospitality, innovation, culture, economics and human connection, while also exploring the challenges facing coffee today, including climate change, rising prices and changing consumer expectations. Pour yourself a cup and discover why coffee has never really been about coffee alone.

In this episode of the say86 podcast, Tim speaks with actor, coach, speaker and Metaforyou founder Terence Leclere about his journey through acting, immersive theatre and human experience design. Terence explains how acting gave him a deeper understanding of presence, confidence, doubt and the human need to feel seen, while also sharing some brilliant stories from his work across film, television, theatre and major immersive events.

A large part of our conversation explores the striking similarities between actors and hospitality professionals. Both have to read the room, adapt in the moment, communicate through body language and create an experience that feels natural, even when a huge amount of preparation has taken place behind the scenes. Terence talks about the methodologies behind truthful performance, including improvisation, imaginary circumstances and the importance of being present rather than simply trying to appear perfect.

We also discuss authenticity, service, artificial intelligence and why genuine human connection may become even more valuable as technology advances. From working with hotel teams and bartenders to helping create experiences for major entertainment brands, Terence shares some fascinating lessons about making people feel welcome, understood and part of something. It is a conversation that will resonate with anyone who has ever worked on the floor, led a hospitality team or understood that great service is not simply about what you do, but how you make people feel.

www.terenceleclere.com