Tramshed Tech’s Post

Shooting day at Third Culture last week, can't wait to share with you the little documentary we've been featured on! 👀 With The London Coffee Festival just around the corner, and after a very insightful day yesterday at Bread & Jam Food Service Summit, it is time for me to reflect and share some thoughts on the industry, with a focus on hospitality this time. I’ve been in the food business for the past 6 years, started totally random, as both myself and partner Angela Chou, are designers, but we LOVE food so much, and saw a huge gap back in 2017 when we started I AM NUT OK. Being able to combine our love for design and food became an amazing opportunity to start a business. Not just that, but in 2022, in one of the most crowded and hip pedestrian streets of Hackney, London, we saw an even bigger gap for plant-based (and gluten-free) food. So we had this crazy idea to get into hospitality, and completely self-funded, opened a plant-based deli, Third Culture Deli. We were now able to elevate even more our love for food and branding by building a place where we can showcase all of it and share it with new and old customers. Being now both a producer (vegan cheese) and buyer (deli) I can see the two sides of this multifaceted industry and how much power I have when deciding how we make our products and where we also choose to source them. Working with local businesses, meeting the owners, supporting each other, educating our customers, and talking to them about how and why we do what we do, it’s definitely one of the aspects that I LOVE about this journey. It’s an amazing tool and I feel proud that we can have such an impact on our community, both for our customers and suppliers. We’ve been stocking some of the most amazing food and drinks brands, and I say this aware of the challenges that we face every day, especially as we are just in front of Planet Organic, so we need to make sure that our offering and listing, and prices (!), are exciting and competitive. If you haven’t been yet, pop by and you’ll see how much care we put into everything we make and buy. If you can’t physically come, take a look at our Instagram page. Thanks for taking the time to read all of this, it comes from a place of love and devotion towards what we do, as nothing excites me more than having a great impact on the market and helping shape a better and healthier community. Ditch average food and drinks, demand quality and healthy products, say hi to your local grocery store and barista and really ask them how they are doing, it’ll make a difference, trust me.  

Wise words no matter what your industry

I remember my parents watching 'Cheers' and wondered what the allure was? After all, it was "just a bar". Little did I know, karma would one day have me involved in the restaurant, bar and now brewery industry. It's a tough industry with micro thin margins but we do it for the love of it. We do it for the community it creates. Dare I say, we do it because raising a pint and say "Cheers" is one of those comforting moments where we aren't alone. The Bull and Bush has stood the test of time. Evolving as we've grown-up from English pub to an award winning brewery. We haven't lost our roots, rather we've doubled down on them. I fondly remember when we were looking to expand, we all wrote on a piece a paper what we wanted. While the words were slightly different, the sentiment was the same: Leave a Legacy for Next Generation. That has guided everything we've done. From the scratch made kitchen where everything is made fresh including sauces and dressings, to the ingredients we use in the beer, to the marketing/promotions we run, to even how we navigated the pandemic, everything is about the next generation. Why do I share this story? In every business you MUST find your North Star. Strategies are yes grounded in data (anyone who knows me knows I'm a data geek). But, they are executed through people. As we say at the Bull and Bush: "Service is a financial transaction. Hospitality is an emotional transaction" As you think about your business strategy, what is guiding you? How do you set up a strategy that can transcend the generations and leave a legacy? #Manbeer, #BullandBush, #strategy, David Peterson https://lnkd.in/gud9YtWr

It’s hard to believe it’s already been over three months since I joined the amazing team at Steeped Coffee. Time really does fly when you’re passionate about what you’re doing (and highly caffeinated). From day one, I’ve been inspired by the vision and the people behind Steeped Coffee. The innovation, the commitment to quality, and the drive to make the coffee experience easier and more sustainable has made every day a rewarding one. It’s not just about a product; it’s about building something bigger: 💡 Innovation at the heart of everything we do 🌱 A commitment to quality and sustainability ♻️ Making the coffee experience more eco-friendly 🌍 Creating a brand that’s shaping the future of coffee 🚀 Building something bigger than just a product 🔗 Working with amazing partners and brands to make their own branded Steeped Brew Bags What I’m most excited about is seeing how much we’ve grown in just a few months. The energy here is contagious, and the dedication to our mission is unwavering. Whether it’s through creating more accessible, eco-friendly options for coffee lovers or expanding our reach to new markets, I’m incredibly proud to be part of a company with such a clear and impactful purpose. Coffee really does bring everyone together ☕ #SteepedCoffee #CoffeeInnovation #CompanyGrowth #Grateful #3MonthMilestone #4thwavecoffee

A couple of weeks ago, I hosted a unique hot sauce tasting experience for friends and members of our community—a concept that combined bold flavors, high energy, and meaningful connections. Over the past 12 months, I’ve hosted over 15 events, from wine tastings to supper clubs, private dinners, networking opportunities, picnics, product launches, and more. Each one has had a simple goal: to bring like-minded individuals together to foster connections, exchange ideas, and build relationships. As a proud Nigerian, I come from a culture that loves spice and thrives on pushing the boundaries of heat and flavor. After hosting one of my wine tastings, it hit me—why not create a tasting experience centered around sauces? Hot Sauces, like wine, are diverse, varying in flavor, heat levels, production processes, and regional influence. So, I developed this concept, something I’d never seen before. Partnering with HotBoss Brands Limited #bumburum , and #trapkitchen, I curated a spicy, high-energy dining experience that went beyond just tasting food. Guests tried sauces ranging from mild to fiery, shared laughs, demoed their products, shared advice, and answered spicy questions that kept the energy alive. We even rewarded those with the highest tolerance levels—those who avoided milk and water—with Gymshark gift bags. Every attendee went home with HotBoss’ flagship sauce, a small token to continue the heat at home. The event wasn’t just about the spice; it was about stepping out of comfort zones, building camaraderie, and sparking meaningful connections. It was incredible to watch creatives, founders, and entrepreneurs bond over a shared experience while celebrating the art and culture of food. Why did I host this event? - To explore new ways of fostering connections and create an environment where people could engage authentically. What were the goals? - To showcase the parallels between food, creativity, and community-building, and to offer something fun and memorable. What did we achieve? - A room full of laughter, meaningful conversations, and new bonds forged over the love of spice. Now, the big question: Should I host another one of these activations? Would you like to join the next round of heat and creativity? Let me know your thoughts! #CommunityBuilding #Events #FoodAndCulture #Networking #Creativity

Do tech companies who want to serve the wine industry have things backwards? I was driving to Barossa yesterday, listening to Seth Godin. I had to go back and ask my friend to record this next quote, as I believe it is so relevant to what I’m seeing with technology companies in the wine industry. “It doesn’t make any sense to make a key, and then run around looking for a lock to open. The only productive solution, is to find a lock, and THEN fashion a key. It’s easier to make products and services for the customers you seek to serve, than it is to find customers for your products and services” – Seth Godin In my experience, I have seen many technology companies produce some great solutions for the wine industry. It’s just that the wine industry is not LOOKING for these solutions. If you produce a great product, but your prospective customers don’t even realise they have the problem that you’re solving, then it’s going to be difficult to convince them they need your product. If your product solves a problem, but not the one the wine industry needs solved, then they won’t buy it. To me, it seems like many technology companies are producing keys. They know they will open a lock, but they do not realise that this is not THE lock that needs to be opened. There is a wide disconnect between the tech world and the wine industry. Maybe it’s time for technology companies to take a step back, and start asking the wine industry what problems they need to be solved. There are many very smart people leading technology companies, and many problems that need to be solved. If we get this right, then both industries, and consumers, all stand to benefit greatly. What do you think? Is your experience similar? If you’re in the wine industry, what problems do YOU want solutions for? #tech #wineindustry #winelife #winecommunity #innovation #winebusiness

One of the greatest issues we have in the wine marketing world is that many of us are looking for ‘quick fixes’, instant ROI, easy ‘push the button’ answers for next to nothing in time and $$ investment. We try something for a few months (maybe) and, if we don’t see fast results, we move on to the next shiny bumper.🚘 When we move from one platform to the next, without settling into good or even great solutions (like attached here), we simply encourage more and more “solutions”….but we never get past the fact that everything worthy of investing in takes time. Technology companies do the same thing. They may have a great solution but if clients are not buying into it fast enough, they start offering something “more sexy”, improved, or whatever to ‘get a sale’. This is a disservice. Here’s a Fortune grade contact to settle into and go down the path of ‘success to success’, whether #dtc #b2b #onpremise or #offpremise. Carl Schroeder at Geostrategies, Inc. https//epiphanyanalytics.com Annette Solomon, MBA, CS, DipWSET (candidate) Alex Boyd Alliance Beverage Group

🌟 National Cheeseburger Day 🌟 Today, we're grilling up more than just burgers; we're sparking connections and sizzling conversations over at [Your Company Name]! 🍔 🔧 Networking Opportunity: Just like crafting the perfect burger, building the right business relationships requires the right ingredients: communication, trust, and a dash of creativity. Why not invite a colleague or a client out for a cheeseburger lunch today? 🧀 Team Building: In honor of #NationalCheeseburgerDay, we're hosting a 'Burger Bar' at lunch for our team. It's not just about indulging in delicious food, but also about team bonding, sharing ideas, and fostering a culture of collaboration. 💡 Learning Moment: Did you know the invention of the cheeseburger is attributed to Lionel Sternberger in the 1920s? Innovation often comes from adding a new layer to an existing idea. What's your 'cheese' going to be in your next project? 🔍 Call to Action: Share a photo of your favorite cheeseburger spot or your team enjoying today's burger festivities. Tag us at [Your Company's LinkedIn Page] and use #BurgerBonding. Let’s make today about more than just great food. Let's make it about great conversations and even greater professional relationships. Happy National Cheeseburger Day, everyone! Let's chew on some ideas together. 🍔💼 Image created with FLUX.1 by Black Forest Labs, through @xAI's Grok 2. #ProfessionalDevelopment #TeamCulture #Innovation #Networking

A new star is born: drynkspilot. Following kiukiu - The Latin cocktail element, and opening COLLAB Bar in St. Pauli in 2023, drynkspilot is the latest addition to my Chloé Merz Mixing Collection. The launch of drynkspilot will take place at OMR 2024, where my team and I will be serving you delicious non-alcoholic drynks at our bar in the Food Hall B6 | E07. As a bartender, drinks innovator, and entrepreneur, I've established three guiding principles for my work: 1. Simplexity 2. Equal Drinking 3. Collaboration With #Simplexity, I aim to create complex taste experiences through simple and clean recipes, focusing on the subtle nuances of each ingredient. This often involves using unusual or uncommon components, like the cocoa fruit in kiukiu. #EqualDrinking means everyone should have an equal opportunity to enjoy a bar experience, regardless of their preference for alcohol. Whether someone chooses to consume alcohol or not, non-alcoholic cocktails should be just as accessible and crafted with the same level of care and creativity as their alcoholic counterparts. At COLLAB Cocktail Bar, we offer this experience to every guest who walks through our doors. #Collaboration plays a significant role in building our community. By encouraging open communication, sharing ideas, and working together, we cultivate the best concepts. Many of my projects have originated from partnerships with outstanding collaborators who share and complement my vision. With drynkspilot, I want to offer guidance in choosing the perfect non-alcoholic ingredients, thus creating the perfect complimenting drynk. We're launching drynkspilot with a non-alcoholic bar at the OMR in Hamburg next week, followed by a tasting tour across Germany, which will take us to Hamburg, Berlin, Cologne, and Munich. I would be delighted if you would join me! #nonalcoholic #drynksinnovation #FemaleEntrepreneurship

🍸 As part of our quick founder questions series – or #QFQ – we spoke to Xavier Craine, cofounder of Mixtons about building a #business during a #pandemic, #innovating with #flavours and delivering new #products. “Part of what makes #cocktails special is that special moment when you #discover a #new flavour and want to share it with your #friends. Currently that isn’t reflected in Ready-to-Drink options and we want to give people that “Mixtons “ moment.” “#Start earlier. Don’t be #afraid to f*ck up. No-one gives a sh*t about you or your product.” https://lnkd.in/eXETegRY