The Beyond The Counter Podcast

Welcome to Beyond the Counter - the UK’s first podcast and content series dedicated to Food Halls & Markets. Sign up for free to our monthly articles and annual Food Hall data report: https://www.meandu.com/gb/resources/beyond-the-counter#wf-form-BTC-NewsletterIn this episode, we sit down with Jack De Wet, VP of Development at Time Out Market, on how a city guide first published in 1968 turned its editorial authority into a global food hall business with 13 markets trading worldwide.Jack takes us through 15 years of growing hospitality brands internationally, including six years expanding Jamie Oliver’s international portfolio and his time with Big Mama Group, plus an architecture degree and a spell as a chef. He explains how Time Out’s media teams on the ground give the markets a running start, and why that reach is one of the biggest drivers in landlord negotiations.He also gets into why Lisbon is still the north star, the shift from “build it and they will come” to a data-led approach to site selection, and the full story behind Time Out Market London, three years in the making on the corner of Piccadilly and Regent Street.In this episode, we cover:The Lisbon blueprint: how a partnership with the council on an underused building became one of Portugal’s most visited tourist destinations, regularly welcoming more than 10,000 people a dayCuration beyond Michelin stars: why burgers and pizzas feature strongly in the sales mix, and how every market is re-curated each yearWhat landlords are really buying: why public and private sector partners both want an anchor, and how one repositioned market saw five times the footfall and double the spendLong lead times: why Porto took nine years from first discussion to first plate, and how the central team picks vendors who will still be the right fit years laterTime Out Market London: three floors and circa 26,000 sq ft on Piccadilly, a basement on the station concourse, 14 to 16 kitchens and a loose summer 2028 targetMore than a food hall: run clubs in Barcelona, live music in Dubai and at least 25 events and activations a month across the marketsWho are me&u and why do you care about Food Halls & markets?  We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.

Welcome to Beyond the Counter - the UK's first podcast and content series dedicated to Food Halls & Markets. Sign up for free to our monthly articles and annual Food Hall data report: https://www.meandu.com/gb/resources/beyond-the-counter#wf-form-BTC-NewsletterIn this episode, we sit down with Matt Snell, CEO of Boxpark, on running one of the UK's most recognisable hospitality brands through six sites and a business model built on being impossible to put in a box.Matt takes us from glass collecting in his dad's Sheffield pub through gastro pubs, casual dining and nearly every operational role in the industry, to CEO of Boxpark. He explains how the business now has 15 revenue streams, a growing events and out-of-home advertising business, and a mindset shift from chasing weekly like-for-likes to thinking like a marketing agency.He also gets into the numbers behind the recent England games, why Boxpark walked away from planned sites in Birmingham and Bristol, the joint venture with Quintain that turned Wembley into a blueprint, and what he's learned from a harder-than-expected launch in Liverpool.In this episode, we cover:The rebuild: how fixing the fundamentals led to a full rethink of the revenue model15 revenue streams: how Boxpark went from a drinks-led business to part food hall, part sports venue, part marketing agencyMatch day economics: why every England game was worth around £500k in EBITDA, and how big events get planned months in advanceWalking away: why sites in Birmingham and Bristol got pulled, and what "busy high street, transport hub, stadia" means as a non-negotiable checklistThe Quintain joint venture: how Wembley became a joint venture and the model Boxpark is now taking to other landlords, including in the USLiverpool lessons: what the first site outside London taught the business about population mass, local partnerships and pre-book salesWho are me&u and why do you care about Food Halls & markets?  We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.

Welcome to Beyond the Counter - the UK's first podcast and content series dedicated to Food Halls & Markets. Sign up for free to our monthly articles and annual Food Hall data report: https://forms.contacta.io/68e54cbaf8643266cccaf0aa.htmlIn this episode, we sit down with Ben MacMillan, co-founder of Edinburgh Street Food - one of the UK's standout food hall openings, with 700,000 customers through the door in its first year and a 90% repeat customer rate in a city that doubles in size during festival season.Ben takes us through the founding story: the Oslo Street Food model that sparked the idea, the £1.8m build in a Unesco World Heritage site, and the hard work of convincing a sceptical first vendor line-up to sign. He shares what's driven the venue's loyal local following and why staying 100% local, from vendors to draught lines, was one of their best calls. And he sets out what comes next: a 15,000 sq ft converted warehouse in Manchester, the funding realities of a tough UK investment environment, and what operators planning a second site should expect.In this episode, we cover:The Oslo connection: how a Scandinavian street food hall sparked the idea for Edinburgh Street Food and what made the model worth replicating.Building from scratch: a £1.8m fit-out, a Unesco World Heritage site and the story of getting a sceptical first vendor line-up across the line.Staying local: why turning down the big brewers and committing 100% to local vendors and suppliers was one of their best decisions.The Manchester move: inside the Warehouse site - 15,000 sq ft, 450 internal covers, a south-facing terrace and a 194-room hotel above it.Funding realities: a candid take on the current UK investment environment and why operators should plan ahead for full site acquisition and funding process.Table service as a differentiator: why 85% QR ordering combined with full table service is central to their offer, and why Ben thinks the competitors skipping it are making a mistake.Who are me&u and why do you care about Food Halls & markets?  We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.

Welcome to Beyond the Counter - the UK's first podcast and content series dedicated to the Food Halls & Markets. Sign up for free to our monthly articles and annual Food Hall data report: https://forms.contacta.io/68e54cbaf8643266cccaf0aa.htmlIn this episode, we sit down with Simon Mitchell, the CEO of KERB - a brand that has played a large part in influencing the street food market and food hall  industry as we know it today.Simon takes us through the evolution of KERB, from its origins as a collective of indie traders to its massive current scale, including iconic sites like Seven Dials Market and international ventures in Berlin. He shares the "golden rule" of supporting independent talent and explains why maintaining the "heartbeat" of the street is essential, even when partnering with the world’s biggest catering giants.In this episode, we cover:The Power of the Collective: Why KERB treats its vendors as members and partners, not just tenants, to build a sustainable ecosystem.The Leap to Bricks & Mortar: Behind the scenes of Seven Dials Market and the story behind signing a central London lease just months before a global pandemic.Scaling without Selling Out: How Simon maintains KERB’s authenticity and independent ethos The Multi-Kitchen Model: Testing new formats like KERB Social Club and Corner Corner, experimenting with shared kitchen stations and diverse service models.Beyond the Hall: The huge growth of the KERB events business and why street food is now the "preferred supplier" for everyone from corporate HQs to Premier League stadiums---Who are me&u and why do you care about Food Halls & markets?  We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.

Welcome to Beyond the Counter - the UK's first podcast and content series dedicated to the Food Halls & Markets. Sign up for free to our monthly articles and annual Food Hall data report: https://forms.contacta.io/68e54cbaf8643266cccaf0aa.htmlIn this episode, we go underneath the skin of what it takes to design and build a food hall with two of the industry’s most experienced consultants: Mike Sinclair (Macaulay Sinclair) and Fred Carr (MorganCarr). They join Simon to share the practical realities of turning massive, complex sites into social hubs and why flexibility is the most important tool in an operator's kit.In this episode, we cover:The Scale of the Beast: Why food halls can be more complex than traditional restaurants and the "nuances" of large-scale sites.The Hidden Costs: A deep dive into the 30% of your budget that goes into mechanical services and the "engine room" infrastructure guests never see.Controlling the Flow: How to design for hundreds of people navigating multiple kitchens all at once.The Design Dilemma: Balancing character and constraints, from managing the logistical hurdles of architecturally interesting or historic buildings to finding ways to inject personality into more functional, "blank canvas" spaces.The Future of the Third Space: How food halls are evolving into social hubs that blend dining with co-working and "competitive socialising".Give it a listen and a review and if you like it let us know what you think!------Who are me&u and why do you care about Food Halls & markets?We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.Who are me&u and why do you care about Food Halls & markets?  We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.

Welcome to Beyond the Counter - the UK's first podcast and content series dedicated to the Food Halls & Markets. Sign up for free to our monthly articles and annual Food Hall data report: https://forms.contacta.io/68e54cbaf8643266cccaf0aa.htmlIn this episode we chat with Meriel Armitage, the founder of the cult vegan Mexican brand, Club Mexicana.Meriel takes us through her incredible 10-year journey, offering a unique Trader’s perspective on what makes a food hall and its traders inside truly work.In this episode, we cover:The Evolution: From humble supper clubs in Hackney to festival fields and major food halls and the realities of that journeyBrand Identity: How to maintain a strong and fun brand vibe when you don't own the whole building.Bricks & Mortar: Why having your own spot might not be everyone's end goal.The Drinks & Delivery Debate: should food traders should be able to serve drinks? Is doing delivery a good idea?Give it a listen and a review and if you like it let us know what you think!------Who are me&u and why do you care about Food Halls & markets?We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.Who are me&u and why do you care about Food Halls & markets?  We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.

Welcome to Beyond the Counter - the UK's first podcast and content series dedicated to the Food Halls & Markets. Sign up for free to our monthly articles and annual Food Hall data report: https://forms.contacta.io/68e54cbaf8643266cccaf0aa.html Joining us for Episode 2 is Matt Bigland, Founder & CEO of Blend Family - the folks behind Cutlery Works and Cambridge Street Collective (voted UK's Best Food Hall in 2024) in Sheffield and the recently opened Tower Bridge Collective in London.Here's a sneak peek of what we cover in the chat:Culture Over Classics: moving beyond the "safer options" to build a diverse and authentic food scene that showcases their traders' genuine culture and family recipes.The Transformational Play: why they believe food halls need to be transformational, not transactional. They focus on curating a unique schedule of events and family-focused fun (ever heard of a kids' rave?).Doing Good is Good Business: the story behind the Blend Culinary Foundation and how simple concepts like their 'Cocktail for Good' are having a tangible impact on local charities and food banks.Growth on Their Own Terms: Discover the hands-on, entrepreneurial approach that Blend Family says has allowed them to grow without taking VC investment, keeping control and the soul of their business.Give it a listen and a review and if you like it let us know what you think! ------Who are me&u and why do you care about Food Halls & markets?We're me&u - the leading provider of mobile ordering in hospitality venues across the UK, Australia and the US. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.Who are me&u and why do you care about Food Halls & markets?  We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.

Welcome to Beyond the Counter - the UK's first podcast and content series dedicated to the Food Halls & Markets. Click here to sign up for free to our monthly articles and annual Food Hall data report.Kicking off our first episode, is a true industry legend, Nick Johnson, MBE, founder of Market Operations (the folks behind Altrincham Market, Mackie Mayor and Picturedrome).Nick's story of transforming Altrincham Market and kick-starting a chain of transformational change across the town, is an incredible insight into what's possible when you prioritise independence.Alongside host Simon Anderson, they cover some serious ground: growing up in 80s Manchester, his rules on never attending a meeting with more than 3 people, who writes the iconic blackboards at their venues, and the true intention behind building some of Greater Manchester's staple food destinations. Central to it all is his passion for highlighting the importance of supporting independent businesses in UK towns and cities. If you want to know what it really takes to disrupt and build a thriving independent hospitality hub, then listen in!------Who are me&u and why do you care about Food Halls & markets?We're me&u - the leading provider of mobile ordering in hospitality venues across the UK, Australia and the US. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.Who are me&u and why do you care about Food Halls & markets?  We're me&u - the leading provider of mobile ordering in hospitality venues, including Food Halls and Markets, across the UK, US and Australia. We believe the future of food is being shaped right now, in food halls and markets worldwide. But in this rapidly evolving industry, operators are often building the playbook as they go. That's why we're creating a space where the industry can share experiences and collectively accelerate it’s growth. By bringing together the brightest minds in the space, we're turning individual insights into shared success by going Beyond the Counter.