What It Really Takes to Run a Hospitality Business

What is it really like to run a hospitality business in the UK today?In this episode of North of Ordinary, Anna Lamb, founder of Nibble, Next Door, and The Makery, shares an honest, unfiltered look at the realities of operating in the hospitality industry. From launching a café with limited resources to building a recognised food brand, this conversation explores the true highs and lows of owning a hospitality business.Anna breaks down the real challenges facing the UK hospitality sector, including rising food costs, energy bills, staffing pressures and the long-term impact of COVID on customer behaviour. She explains why being busy doesn’t always mean being profitable, and why many hospitality businesses are under more pressure than ever before.This episode goes beyond the surface to explore leadership in hospitality, team culture, customer experience and what it takes to build loyalty in a competitive food and drink market. It also highlights the resilience required to survive in an industry where margins are tight and expectations are constantly evolving.Whether you run a restaurant, café or food business, or you are thinking about entering the hospitality industry, this episode offers real insight into what it takes to succeed and sustain a business in today’s climate.#HospitalityBusiness #UKHospitality #RestaurantIndustry #CafeOwner #FoodBusinessUKNorth of Ordinary wants to hear from you. Tell us about your business journey, ask us a question, or share your stories of living and working in Hull and East Yorkshire.Send all enquiries about the podcast to: [email protected] Centre for Digital Innovation (C4DI) is a thriving community of tech innovators, entrepreneurs, andforward-thinking businesses. For more information, visit: https://www.c4di.co.uk/This podcast was produced by Audite Podcast Production: https://www.audite.uk/ Hosted on Acast. See acast.com/privacy for more information.