How does a new pub go from launch to being one of the biggest sellers of Guinness in the UK with dinner slots selling out faster than Taylor Swift tickets?
The Devonshire, a new pub and restaurant in London, is one of the hottest spots in the world at the moment.
This is a great story of how owner and Irishman Oisín Rogers has carefully crafted a world class hospitality business in one of the best served cities in the world.
It's one of the most insightful business podcasts I've heard in a long time and a great interview by Dan Pope too.
Key insights for me:
➡️ Oisin's deep respect for his customer base 'from the binman to the chairman'.
➡️ The idea of 'giving people stories they can take away and share' from the pub, seeding a breadcrumb trail of interesting things throughout that become little bits of word of mouth.
➡️ The importance of focusing on 'timelessness not trends' and getting the big things right (great Guinness and world class ingredients).
➡️ The deep research and insight he has done into what makes a pub great, including a sense of 'managed chaos' and realising that people actually don't want space, they want lots of nooks and snugs so that they can't be seen.
➡️ The insane level of focus and detail it takes to build something brilliant. Oisin refers to the sound levels in the pub, the type of Victorian wallpaper they've chosen, the old sign writer they got to create the look of a 100 year old exterior and the knives they meticulously sourced.
Loads of juicy business, marketing and advertising lessons hidden in here.
https://lnkd.in/eJ-PXtMr
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7moWell done Asheesh Chacko 👏