After Service

Michael Hu is the owner of several hospitality businesses, including the Korean BBQ & Sushi restaurant Nomi.We spoke with Michael about the opening of his first restaurant Mister Wok (the first Chinese wok restaurant in the Netherlands), how it struggled to attract guests when it first opened, what he did to turn things around, and how he expanded the concept to seven locations before eventually selling it.He also tells us about the other concepts he launched, including the Korean BBQ restaurant Nomi, his approach for launching new concepts, and his focus on margins and cash flow to fund new ventures.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io

Tijn Verstappen is a Dutch hospitality entrepreneur and the co-owner of 19 restaurants, including concepts like Pazzi and Blik.In this episode, we speak with Tijn about how he went from working in a restaurant for 10 years to opening his own restaurant, how he managed to expand to 19 restaurants, why he chooses to work with partners in his restaurants, and what those partnership structures look like. We also look at his approach to opening new venues, his process for finding the right locations, and how he determines which concept is most suitable.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠⁠workfeed.io⁠

Piet Klein is the CEO of Flammen, a Danish restaurant chain with 19 locations across the country.In this episode, we speak with Piet about his transition to the hospitality industry after spending decades in retail, Flammen's focus on strategy and the advantages of running a restaurant chain like a retail business. We also looked back at the way they navigated through major challenges like Covid, how they came out stronger than ever, and their future plans for expansion (and their approach to enter this new market).This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠workfeed.io

Jonatan Marc Rasmussen is the founder and CEO of All Gravy. A tech company that helps hospitality businesses improve internal communication and training.In this episode, we dive deep into the world of AI and cover lots of practical examples. We talk about how you can use AI as a restaurateur, what it's good at (and what not), the rapid pace at which it is developing, and how it will play an increasingly important role in the future of hospitality.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠workfeed.io⁠

Ann Cathrine Lebech Hoe is the co-owner of restaurant Skovmøllen.We spoke about what it was like to run a restaurant in the Dominican Republic, what she learned there about culture, how she became part of Skovmøllen, and why they are fully committed to their “people first” strategy.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠⁠workfeed.io⁠

Oliver Kaae Mogensen is the COO of BUZZ Copenhagen, the group behind the popular concepts JAGGER, OTTO, and RITTA.We spoke about his rapid ascent from restaurant manager to COO, the effort to change the perception of being a "fast food" chain, and the one thing they refuse to compromise on: organic ingredients. We also discussed the challenges of expanding to 34 locations across Denmark and Norway, and how they use training programs to combat high staff turnover.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠⁠workfeed.io

Jacob Jørgsholm is a chef, serial entrepreneur, and one of Denmark's biggest food influencers. He is the founder behind Feed Bistro, WagyuPusher, and Jørgsholm.We spoke about the five-year struggle to turn Feed Bistro into a sustainable business, the inspiration behind his iconic menu, and what it’s like to launch and run new ventures alongside his brothers.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠workfeed.io⁠

Emma Nørbygaard is the co-founder of Restaurant Aure, a Michelin-starred restaurant she runs alongside her partner, Nicky.We spoke about the reality of pouring your life savings into a dream, the intense pressure of struggling to make ends meet while being documented by Gordon Ramsay's Knife's Edge, and how they managed to turn their restaurant in to a profitable business that achieved a Michelin star in just three months.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at ⁠https://workfeed.io⁠.

Nicklas Selmer Rathje is the COO of Eater, FreeTable and leads strategy and expansion at Norrlyst Koncernen - one of the fastest growing restaurant groups in DenmarkIn this episode, we discuss with Nicklas how Norrlyst is able to fill their 15+ restaurants every single day, why they create guest profiles to thoroughly understand their guests, the way they use marketing, and how they put data at the heart of their organization.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at workfeed.io

Sandra Marquardsen is the CEO of DiningSix, a Danish restaurant group with 6 different concepts and 15+ locations in Denmark, Norway, and the UK.We spoke about what it's like to open a restaurant with your best friends, how a 'student job' turned into opening many new locations and concepts across Denmark, and what it takes to expand your restaurant to other countries like Norway and the UK.This episode is brought to you by Workfeed, the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at https://workfeed.io.

Anders 'BigCheff' Kuk Kristensen is a Danish chef, restaurateur, entrepreneuer, and social media creator.We talk about the unorthodox hustle that pulled him into hospitality (yes, organised fight clubs), the moment the kitchen felt like home, and how that energy carried him into running restaurants and opening his own spot, Ghrelin. Moreover, why Ghrelin failed, what it cost, and what he actually learned when the lights went out.Today BigCheff oversees restaurants at Food Family Group, making sure service is dialed in where it matters – on the floor, in the kitchen, and in the tiny moments guests notice. We get into being on TV, losing a lot of weight, and why that discipline is the same muscle you need to coach teams and yourself. It’s equal parts honesty and elbow grease: the real story of building, breaking, and building again.This episode is brought to you by Workfeed — the all-in-one workforce management platform trusted by thousands of hospitality businesses. Get started for free at https://workfeed.io.

Kalle Jensen is the founder of Syv Ni 13 and Elle Belle.In this episode, we dive into Kalle’s remarkable journey, from starting out as a part-time dishwasher to becoming a manager and eventually a successful restaurant owner.We explore the importance of taking care of your team, building systems that eliminate unnecessary admin work, and what it really takes to open new restaurants. Kalle also shares how he transitioned into restaurant investing — and how he keeps boredom at bay by constantly challenging himself.This episode is brought to you by Workfeed — the all-in-one workforce management platform trusted by thousands of hospitality businesses, including Kalle’s own restaurants.Get started for free at https://workfeed.io.

Samuel Kanu is a YouTuber, videographer, photographer, and content creator who specializes in helping hospitality businesses elevate their online presence. In this episode, we dive into the power of content creation and how you can use it to build a strong online identity, attracting more guests to your restaurant.We explore what makes a great restaurant experience from a guest’s perspective, and how the Japanese food scene offers valuable lessons for improving your own dining experience. We also discuss the crucial role your restaurant’s website plays in securing more bookings, and how people are discovering restaurants today.If you’re looking to enhance your restaurant’s visibility and bookings, Samuel Kanu is the expert to guide you — find out more on his website: samuelkanu.com.As always, this episode is brought to you by Workfeed. The all-in-one workforce management platform for hospitality businesses. Get started for free at workfeed.io

Ramez Ramzy is a prominent Dutch hospitality entrepreneur and CEO of Ramzy Group, a family-owned business based in Amsterdam. Under his leadership, the company operates over 25 restaurants, including the high-end rooftop restaurant VENTUNO. Ramez also co-founded NVKO (Dutch Association of Coptic Entrepreneurs) and serves on the board of KHN (Royal Dutch Hospitality Association).In this episode, we talk about taking over the family business, innovating concepts, dealing with crises such as the pandemic, rapid growth, branding, and leadership.This episode is brought to you by Workfeed – the all-in-one workforce management platform for the food and beverage industry. Workfeed simplifies scheduling, time tracking, and team communication helping you spend less time on admin and more time growing your business. Learn more at workfeed.io

Anne Menéndez is the co-owner of Restaurant Nam, Restaurant Menéndez, and Restaurant Smaek. In this episode, we talk about building a restaurant concept that feels personal, how to lead Gen-Z employees, and finding a healthy balance in and outside of work.This episode is brought to you by Workfeed – the all-in-one workforce management platform for the food and beverage industry. Workfeed simplifies scheduling, time tracking, and team communication helping you spend less time on admin and more time growing your business. Learn more at https://⁠⁠workfeed.io⁠

Victor Brok is a bar manager and cocktail developer at Madklubben – one of Denmark’s biggest restaurant groups.His journey into hospitality started while studying, working shifts as a waiter. But it didn’t take long before the bar stole his attention. When his manager asked him to help shape the cocktail menu for a new venue, Victor made a bold move: he left university behind to chase his passion full-time.Today, Victor oversees the cocktail menus across all of Madklubben’s restaurants in Aarhus. In this episode, we'll talk about developing cocktail menu's for different restaurants and concepts, how collaboration with chefs sparks creativity, the business side of making drinks profitable, and why training staff is key to bringing those cocktails to life.This episode is brought to you by Workfeed – the all-in-one workforce management platform for the food and beverage industry. Workfeed simplifies scheduling, time tracking, and team communication — helping you spend less time on admin and more time growing your business. Learn more at ⁠workfeed.io⁠

Bjarke Just Nielsen is the founder and CEO of Norrlyst Koncernen — one of the fastest growing restaurant groups in Denmark. Not long after securing a 'dream job' in the corporate world, Bjarke decided to follow his passion and returned to the service industry. What began with a single venue has since evolved into a thriving group of more than 16 restaurants and bakeries in Copenhagen — including the newly opened Udtryk, which earned a Michelin star just five weeks after launch. Through it all, Bjarke has stayed committed to building not just restaurants, but workplaces that put people and personal growth first.This episode is brought to you by Workfeed – the all-in-one workforce management platform for the food and beverage industry. Workfeed simplifies scheduling, time tracking, and team communication — helping you spend less time on admin and more time growing your business.Learn more at ⁠workfeed.io⁠

Emil Thaarup is a chef and entrepreneur from Strandby, Denmark. He honed his culinary skills at Restaurant Applaus in Aalborg before starting his own venture, Restaurant Emil. The restaurant emphasizes seafood and local products - aiming to introduce fish in innovative and delectable ways, with a strong focus on sustainability. His peers describe him as a passionate professional who values his staff above all and enables people around him to grow through his leadership.This episode is brought to you by Workfeed – the all-in-one workforce management platform for the food and beverage industry. Workfeed simplifies scheduling, time tracking, and team communication—helping you spend less time on admin and more time growing your business.Learn more at workfeed.io

After Service is the podcast for restaurant owners, managers, and enthusiasts. Hear from chefs, managers, and owners about how they run their business, lead their teams, and keep things profitable.From Michelin star restaurants and fancy cocktail bars to large restaurant groups and the local bakery down the street — they share their stories in the After Service podcast.

Bastian Leander is the founder and creative force behind Gedulgt, the acclaimed speakeasy-style cocktail bar tucked away in the heart of Aarhus, Denmark. After years of honing his craft in the local cocktail scene, he opened Gedulgt in 2017 with a vision to raise the bar experience to a whole new level. Since then, Gedulgt has expanded to Aalborg and earned national acclaim, recently being named Denmark’s best bar by popular vote at the Bartenders’ Choice Awards. This episode is brought to you by Workfeed.Workfeed simplifies scheduling, time tracking, and team communication—helping you spend less time on admin and more time growing your business.

Nanna Panduro is the CEO of Gastromé, a Michelin-star restaurant in Aarhus, Denmark. She began her career in hospitality as a teenager, working as a waitress while obtaining her degree in psychology. Unexpectedly appointed as CEO, she now leads Gastromé with the ambition of transforming it from a single restaurant into a multifaceted business — including pop-ups, company networks, and a variety of other activities.This episode is brought to you by Workfeed – the all-in-one workforce management platform for the food and beverage industry. Workfeed simplifies scheduling, time tracking, and team communication—helping you spend less time on admin and more time growing your business.Learn more at https://workfeed.io

David Milberg, known as DavidBreadHead, is a young food entrepreneur based in Aarhus, Denmark. His journey began during the COVID-19 lockdown in 2020, when he created an Instagram profile dedicated to sourdough baking.What started as a personal passion quickly turned into a business. In September 2020, David opened DavidBreadHead Baking Studio, a micro-bakery where he sold a limited number of freshly baked loaves and buns each day.From there, things moved fast. In less than a year, David expanded with new locations, including a larger bakery and café in Aarhus city center and a restaurant called Osteria 98.This episode is brought to you by Workfeed – the all-in-one workforce management platform for the food and beverage industry. Workfeed simplifies scheduling, time tracking, and team communication—helping you spend less time on admin and more time growing your business.Learn more at https://workfeed.io