Episode 101: Insights from Paul Newbegin on Branding and the Restaurant Industry
Posted by Emma on 30th Jul 2021 Reading Time:
In the latest episode of The Ceres Podcast (Episode 101), host Stelios Theocharous sits down with Paul Newbegin, a renowned figure in the food and hospitality sector, for an insightful conversation that dives deep into the intricacies of the restaurant business. Paul shares his unique experiences, from managing a food podcast to his thoughts on Michelin stars and the broader challenges chefs and restaurant owners face.
From the outset, the conversation brings listeners into the world of food and branding, offering a refreshing look behind the scenes. Paul, known for his candid discussions, reveals his personal take on the pressure of creating a successful food podcast and the balance of being a content creator. “I always thought it should just be a conversation,” Paul states, highlighting his approach to unfiltered discussions rather than rigid interviews. His humility and authenticity make for an engaging and relatable listen, appealing to anyone navigating the food industry or managing a business.
One of the standout moments of the podcast is Paul’s commentary on the Michelin star system, a topic that stirs up strong emotions in the restaurant world. He discusses the seeming bias toward southern England and questions the fairness of the Michelin awards. This thought-provoking discussion delves into the challenges chefs face outside London and the unspoken rules governing the prestigious award system. “Why are the best restaurants often overlooked simply because of their location?” Paul asks. This theme of perceived inequality resonates deeply with anyone in the food business.
The episode also touches on the pressure of maintaining a brand and staying true to one’s vision. Paul recounts the story of a chef who nearly ruined his business chasing awards, only to find success when he focused on delivering quality food instead. This anecdote serves as a reminder that consistency, passion, and authenticity are what truly build a long-term business in the food industry, as in many other sectors.
Listeners also get a glimpse into Paul’s own experiences, including his reflections on Michelin-starred restaurants and the unpredictability of success in the food industry. His personal stories of navigating the highs and lows of his career provide valuable insights for aspiring restaurateurs and food lovers alike.
If you’re a business owner in the food and hospitality sector or simply someone interested in the dynamics of the restaurant industry, this episode offers a rich perspective. Whether learning about the impact of branding or gaining insight into the challenges of running a Michelin-starred restaurant, this conversation with Paul Newbegin will leave you with plenty to think about.
Don’t miss out on this fascinating discussion—listen to The Ceres Podcast Episode 101 now. Subscribe to the podcast to stay updated on future episodes filled with expert insights into the world of food, business, and beyond.