What's Cooking? | A Podcast from Nory
What's Cooking? | A Podcast from Nory

What's Cooking? | A Podcast from Nory

Nory

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Episodes

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What's Cooking? is the podcast for hospitality operators scaling smart. Hosted by Conor Sheridan – CEO and co-founder of Nory, and a former operator who built and ran multi-site restaurant brands himself – each episode goes behind the scenes of fast-growing restaurant groups to explore the operational challenges that actually matter - like disconnected systems, staffing chaos, and margin pressure. Through honest conversations with industry leaders you’ll get practical insight into what’s working on the ground right now - from automation and AI to culture, data, and waste reduction. No fluff. No forecasts. Just the blueprint for better hospitality operations at scale. New episodes every two weeks.

Recent Episodes

Eight Weeks to Open: Louisa Richards, Restaurant Director, Hawksmoor
MAY 20, 2026
Eight Weeks to Open: Louisa Richards, Restaurant Director, Hawksmoor
<p>Hawksmoor restaurant director Louisa Richards on opening St Pancras in eight weeks at peak Christmas trading, and what it took to do it without breaking the culture that 13 years has built.</p> <p>Louisa Richards has been at Hawksmoor for nearly 13 years, opening Manchester, opening Edinburgh, running Air Street through Covid, and now overseeing the eight-site London estate as Restaurant Director. In this episode she walks Conor through the eight-week opening of Hawksmoor St Pancras: contracts signed in September, doors open in December, peak Christmas trading, training compressed to seven days, internal-only GM and head chef, tronc-matched pay to make internal moves fair, and the Martini bar that took everyone by surprise (more sold in one night than across the other seven London restaurants combined). Plus the echo-chamber risk of a 20-year senior team that's worked together since day one, why "calm leadership beats chaotic charisma" is her hiring filter, and why she's pushing Hawksmoor away from people-over-process before scale forces the issue.</p> <p><b>KEY TAKEAWAYS</b></p> <ul><li>A compressed opening only works on the back of long-tenure leadership; the St Pancras GM and head chef were both internal hires</li><li>Make internal moves fair: tronc-matched pay during peak trading periods turns "yes" into a real choice</li><li>People over process becomes a liability at scale; Hawksmoor's next phase is systemising what's currently in 12 GMs' heads</li><li>The metric most operators ignore is repeat custom. CSI is the headline; segmenting by "new vs lifer" is what changes operating behaviour</li><li>Calm leadership beats chaotic charisma. Heroics don't scale; consistency does</li></ul> <p><b>CHAPTERS</b></p> <p>0:00 Intro: speed vs standards in multi-site openings</p> <p>1:49 Welcome, Louisa</p> <p>2:10 13 years at Hawksmoor: Spitalfields, Manchester, Edinburgh, Air Street, London director</p> <p>4:33 Opening St Pancras in eight weeks at peak Christmas trading</p> <p>8:49 Pulling senior leadership out of the highest-volume sites</p> <p>9:50 Tronc-matched pay so internal moves don't punish people</p> <p>10:54 What "all hands on deck" actually looks like in support functions</p> <p>12:34 Hiring on personality when training is compressed to seven days</p> <p>17:16 Controlling covers per quarter-hour: protecting CSI in the soft launch</p> <p>19:11 Holding culture across geographies, the long-tenure advantage</p> <p>20:43 The echo-chamber risk and why people-over-process is dangerous at scale</p> <p>24:44 KPIs: CSI as North Star, repeat custom as the underlooked metric</p> <p>26:06 Heat-mapping covers per hour to find the soft hours in mature sites</p> <p>29:09 People systems: traffic-light reviews, four impact tiers, clarity at scale</p> <p>33:48 The "messy middle" of an opening, and how to lead through it</p> <p>34:11 What surprised them: the Martini bar that broke the fridges</p> <p>38:03 Non-negotiables: a head chef + GM you trust, slow + steady covers</p> <p>38:29 What scaling Hawksmoor needs next: framework, tech, systems</p> <p>40:36 The Quick Turn: rapid-fire questions</p> <p>44:42 Shift Notes: Conor's closing reflections</p> <p><br /></p> <p><b>USEFUL LINKS &amp; RESOURCES</b></p> <ul><li>Louisa Richards on LinkedIn:<a href="https://www.linkedin.com/in/louisa-richards-1b498942/" target="_blank"> https://www.linkedin.com/in/louisa-richards-1b498942/</a></li><li>Hawksmoor:<a href="https://thehawksmoor.com/" target="_blank"> https://thehawksmoor.com/</a></li></ul> <p><b>CONNECT WITH THE SHOW</b></p> <ul><li>All What's Cooking episodes:<a href="https://www.nory.ai/podcasts" target="_blank"> https://www.nory.ai/podcasts</a></li><li>Nory:<a href="https://www.nory.ai/" target="_blank"> https://www.nory.ai/</a></li><li>Nory blog:<a href="https://www.nory.ai/blog" target="_blank"> https://www.nory.ai/blog</a></li><li>Nory on LinkedIn:<a href="https://www.linkedin.com/company/asknory/" target="_blank"> https://www.linkedin.com/company/asknory/</a></li><li>Conor Sheridan on LinkedIn:<a href="https://www.linkedin.com/in/sheridanconor/" target="_blank"> https://www.linkedin.com/in/sheridanconor/</a></li></ul> <p><br /></p>
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47 MIN
Burger King UK bite-size: Why cash margin beats margin %
MAY 13, 2026
Burger King UK bite-size: Why cash margin beats margin %
<p>Missed the full episode with Alasdair Murdoch, CEO of Burger King UK? Here's the bite-size cut.</p> <p>Keep an eye out for our next episode, featuring Louisa Richards, London Restaurant Director, Hawksmoor.</p> <p>Hosted by Conor Sheridan, CEO of Nory, the AI operating system for hospitality.</p> <p><b>LISTEN TO THE FULL EPISODE</b></p> <p>Apple Podcasts: <a href="https://podcasts.apple.com/us/podcast/discipline-at-scale-alasdair-murdoch-ceo-of-burger-king-uk/id1825066598?i=1000766387278" target="_blank">https://podcasts.apple.com/us/podcast/discipline-at-scale-alasdair-murdoch-ceo-of-burger-king-uk/id1825066598?i=1000766387278</a> </p> <p>Spotify: <a href="https://open.spotify.com/episode/6LTWT7hAQyMko3sGhaHSaU?si=YaChoOUDQYCA2AEg1BfO6A" target="_blank">https://open.spotify.com/episode/6LTWT7hAQyMko3sGhaHSaU?si=YaChoOUDQYCA2AEg1BfO6A</a> </p> <p>YouTube: <a href="https://youtu.be/qwZLNjJRGCA" target="_blank">https://youtu.be/qwZLNjJRGCA</a></p> <p><b>CONNECT</b></p> <p>Alasdair Murdoch on LinkedIn: https://www.linkedin.com/in/alasdair-murdoch-4105a611/</p> <p>Conor Sheridan on LinkedIn:<a href="https://www.linkedin.com/in/sheridanconor/" target="_blank"> https://www.linkedin.com/in/sheridanconor/</a></p> <p>Nory:<a href="https://www.nory.ai/" target="_blank"> https://www.nory.ai/</a></p> <p>All What's Cooking episodes:<a href="https://www.nory.ai/podcasts" target="_blank"> https://www.nory.ai/podcasts</a></p> <p><br /></p>
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13 MIN
Discipline at Scale: Alasdair Murdoch, CEO of Burger King UK
MAY 6, 2026
Discipline at Scale: Alasdair Murdoch, CEO of Burger King UK
<p>Burger King UK CEO Alasdair Murdoch on running 600 sites, washing the estate, and the discipline that holds labour flat through a 50% rise in the living wage.</p> <p>After 30 years across KFC, Pizza Hut International, Pizza Express International, Gourmet Burger Kitchen and now eight years at Burger King UK, Alasdair Murdoch sits down with Conor to walk through the operational mechanics of running a 600-site QSR network through delivery's structural shock, beef inflation and tightening regulation. He explains the £1m-per-site capex discipline behind ~30 openings a year, why "washing the estate" is essential portfolio hygiene, why cash margin matters more than margin % on delivery, how labour cost has only crept up under 1% through a 50% rise in the living wage, and what the Gordon Ramsay Wagyu Whopper says about innovation as a brand lever. Plus a frank view on UK VAT, the operating rhythm that holds it all together, and the lessons in handling pressure he carries from time spent in the army.</p> <p><b>KEY TAKEAWAYS</b></p> <ul><li>Delivery isn't a threat for QSR. It's an accelerant; cash margin matters more than margin %</li><li>"Washing the estate" is portfolio hygiene; opening 30 a year only works if you're brave enough to close</li><li>Labour productivity is the moat. Burger King UK's labour % has barely moved through a 50% rise in the living wage</li><li>Two suppliers per key line: tension and food security beat the false economy of one</li><li>Innovation is a lever, not the engine. The Wagyu Whopper brings new people in who still order the Whopper</li></ul> <p><b>CHAPTERS</b></p> <p>0:00 Intro: the structural impact of delivery</p> <p>2:43 Welcome, Alasdair</p> <p>3:04 30 years across QSR (KFC, Pizza Hut, GBK, Burger King)</p> <p>4:04 Bridgepoint and the master franchise buyback</p> <p>6:25 Franchising with corporate travel partners (SSP, Moto, Welcome Break)</p> <p>9:15 Forecourts and the EG / Motor Fuel Group playbook</p> <p>10:51 Site selection, Precisely and £1m per drive-thru</p> <p>16:15 Washing the estate: closing what doesn't work</p> <p>21:07 Delivery: cash margin and the three-aggregator strategy</p> <p>26:14 Why QSR is having a moment vs casual dining</p> <p>30:08 Beef +50% and pricing discipline</p> <p>32:41 Labour productivity through minimum wage hikes</p> <p>35:17 Two suppliers per key line: Kepak, Dovecote Park, food security</p> <p>36:29 Innovation, big taste and the Gordon Ramsay Wagyu Whopper</p> <p>42:43 VAT and the case for hospitality</p> <p>44:44 Leadership: Mondays, asking the right question, ex-army calm</p> <p>50:43 The Quick Turn: rapid-fire questions</p> <p>55:04 Shift Notes: Conor's closing reflections</p> <p><br /></p> <p><b>USEFUL LINKS &amp; RESOURCES</b></p> <ul><li>Alasdair Murdoch on LinkedIn: <a href="https://www.linkedin.com/in/alasdair-murdoch-4105a611/" target="_blank"><i>https://www.linkedin.com/in/alasdair-murdoch-4105a611/</i></a><i> </i></li><li>Burger King UK:<a href="https://www.burgerking.co.uk/" target="_blank"> https://www.burgerking.co.uk/</a></li><li>Bridgepoint:<a href="https://www.bridgepoint.eu/" target="_blank"> https://www.bridgepoint.eu/</a></li><li>SSP Group:<a href="https://www.foodtravelexperts.com/" target="_blank"> https://www.foodtravelexperts.com/</a></li><li>Moto:<a href="https://www.moto-way.com/" target="_blank"> https://www.moto-way.com/</a></li><li>Welcome Break:<a href="https://www.welcomebreak.co.uk/" target="_blank"> https://www.welcomebreak.co.uk/</a></li><li>Motor Fuel Group:<a href="https://motorfuelgroup.com/" target="_blank"> https://motorfuelgroup.com/</a></li><li>Kepak:<a href="https://www.kepak.com/" target="_blank"> https://www.kepak.com/</a></li><li>Dovecote Park:<a href="https://www.dovecotepark.com/" target="_blank"> https://www.dovecotepark.com/</a></li><li>Gordon Ramsay × Burger King Wagyu Whopper: <a href="https://www.burgerking.co.uk/wagyu" target="_blank"><i>https://www.burgerking.co.uk/wagyu</i></a><i> </i></li><li>Tax Out campaign on hospitality VAT: <a href="https://www.ukhospitality.org.uk/campaigns/taxedout-budget-2025/" target="_blank"><i>https://www.ukhospitality.org.uk/campaigns/taxedout-budget-2025/</i></a><i> </i></li></ul> <p><b>CONNECT WITH THE SHOW</b></p> <ul><li>All What's Cooking episodes:<a href="https://www.nory.ai/podcasts" target="_blank"> https://www.nory.ai/podcasts</a></li><li>Nory:<a href="https://www.nory.ai/" target="_blank"> https://www.nory.ai/</a></li><li>Nory blog:<a href="https://www.nory.ai/blog" target="_blank"> https://www.nory.ai/blog</a></li><li>Nory on LinkedIn:<a href="https://www.linkedin.com/company/asknory/" target="_blank"> https://www.linkedin.com/company/asknory/</a></li><li>Conor Sheridan on LinkedIn:<a href="https://www.linkedin.com/in/sheridanconor/" target="_blank"> https://www.linkedin.com/in/sheridanconor/</a></li></ul> <p><br /></p>
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57 MIN
Elevating Experience with Authenticity: Gemma Glasson on Wahaca Reimagined
APR 22, 2026
Elevating Experience with Authenticity: Gemma Glasson on Wahaca Reimagined
<p>How Wahaca's new CEO rebuilt the guest experience to match the plate — and the partnership campaign that drove £120k of sales without a single discount.</p> <p>Four years ago, newly promoted Wahaca CEO Gemma Glasson launched Wahaca Reimagined: a line-by-line operational rebuild of the guest experience covering bespoke crockery, cutlery weight, chefs on the pass, new uniforms, rebuilt steps of service and even door handles. In this episode she walks Conor through the full playbook — diagnosing the experience gap, investing in hospitality rather than stripping it out, acquiring customers through brand alignment rather than discounting (including the Atis campaign that drove more than £120k of sales), using Mexico trips and five-year sabbaticals as retention tools, and defending scratch cooking as a moat in an era of UPF backlash. Plus her 2026 strategy distilled to a single line: every guest leaves a super fan.</p> <p><b>KEY TAKEAWAYS</b></p> <ul><li>Close the gap between product and experience — in casual dining, every detail is a proxy for quality</li><li>Acquire customers through brand alignment, not margin erosion: the Atis partnership drove £120k+ of sales with zero discounting</li><li>Invest in the fourth and fifth visit, not just the first — loyalty and CRM compound in ways discounts never will</li><li>Pride is a retention strategy: Mexico trips, five-year sabbaticals and a culture people build careers inside</li><li>Scratch cooking is a burden — and an increasingly rare moat as consumers wake up to ultra-processed food</li></ul> <p><b>CHAPTERS</b></p> <p>0:00 Intro — the experience gap in casual dining</p> <p>2:39 Welcome, Gemma</p> <p>3:04 From EY corporate finance to CEO of Wahaca</p> <p>6:31 Leadership: blue energy, yellow energy and clarity built on empathy</p> <p>11:39 Launching Wahaca Reimagined — diagnosing the problem</p> <p>17:47 The operational rebuild: crockery, cutlery, chefs on the pass</p> <p>27:08 Measuring guest experience — the KPIs that actually matter</p> <p>31:06 Reaching a younger, digital-native audience</p> <p>33:49 The Atis partnership and the £120k margarita coaster campaign</p> <p>36:14 The Mexico connection — pride as a retention strategy</p> <p>45:33 Growth strategy: brand momentum over new sites</p> <p>48:41 Reflections on Wahaca Reimagined</p> <p>51:44 The Quick Turn — rapid-fire questions</p> <p>57:27 Fixing VAT for UK hospitality</p> <p>1:01:58 Shift Notes: Conor's closing reflections</p> <p><b>CONNECT WITH THE SHOW</b></p> <p>All What's Cooking episodes: https://www.nory.ai/podcasts</p> <p>Nory: https://www.nory.ai/</p> <p>Nory blog: https://www.nory.ai/blog</p> <p>Nory on LinkedIn: https://www.linkedin.com/company/asknory/</p> <p>Conor Sheridan on LinkedIn: <a href="https://www.linkedin.com/in/sheridanconor/" target="_blank">https://www.linkedin.com/in/sheridanconor/</a></p> <p>Gemma Glasson on LinkedIn: https://www.linkedin.com/in/gemma-glasson-452b7475/</p>
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66 MIN