Ted's thoughts

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Latest episode

May 2026

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About the show

Hi, I’m Ted Schama, founder of One Voice Hospitality. I’ve been in the game for over three decades. I love public speaking and in fact, I love the people and the characters in my industry. Its in the nature of hospitality to talk and engage and likewise for property people to network. So loving the chat and the sector meant only one thing… a podcast to bring them all together There are plenty of successes and at the same time, plenty of struggles I think its important to share our worlds with you. Over the series, I’m going to talk to some of the industry’s leading figures, hear their stories, and really make this the conversation starter for our industry. Subscribe for the ongoing series and I hope you enjoy it.

Listen to episodes

39 recent

May 13, 2026Episode 348 min

Teds thoughts with Benjy Leibowitz .From New York Apprenticeship To Shoreditch Success At One Club Row

Send us Fan MailWe sit down with Benji Liebewitz to unpack how a London-born New Yorker ends up building One Club Row and The Knave of Clubs, and why the best restaurants win on relationships not hype. We dig into what makes guests return, how pricing and dining habits are shifting, and why hospitality is an emotional craft beyond perfect service. • falling into hospitality in New York then choosing it as a long-term career • why customer service experience builds empathy and better client behaviour everywhere • the range of hospitality careers beyond waiting tables, from tech and design to finance and events • meeting James through family links and forming High Note Hospitality with complementary skill sets • restoring a historic Shoreditch pub and creating a distinct upstairs destination • designing experience-led dining through bar seats, lighting, music, and room energy • keeping the menu classic and legible while still feeling special • how London and New York differ on dining as social life versus dining as food pursuit • earlier dining patterns after Covid and why London stays more time-inflexible • price versus value and the importance of staying under key spending thresholds • year two focus on stability, foundations, and staying power beyond the “new opening” spotlight • guest relations tactics that turn first-timers into regulars without making the place feel exclusive • defining hospitality versus service and why connection creates real loyalty If you care about the sector, the people in it, and where it's heading, subscribe and join the conversation.

April 29, 2026Episode 340 min

Teds thoughts with David Roberts of CMS

Send us Fan MailWe sit down with CMS partner David Roberts to trace his accidental route into hospitality and the deal-making that shaped modern UK restaurant growth. We dig into how founders raise capital without losing control, why some private equity structures now punish management teams, and what trends are actually worth watching. • moving from Sydney law into London hotel M&A and restaurant work • why hospitality careers often start by accident and then become addictive • building a hospitality-led legal practice through relationships and trust • the founder boot camp model and what early-stage groups need to learn • backing Blacklock and copying great culture from Hawksmoor • growing restaurant groups from cashflow and avoiding early dilution • how long holding periods and loan notes wipe out management equity • why the UK needs real consolidation vehicles for mature groups • UK margin pressure pushing brands towards licensing, franchising, and overseas growth • categories getting attention now including coffee, bakeries, food-led pubs, and live music If you care about the sector, the people in it, and where it's heading, subscribe and join the conversation.

April 21, 2026Episode 239 min

Teds thoughts with Luke Johnson

Send us Fan MailWe sit down with Luke Johnson to trace the real path from student nightlife hustles to building some of the best known names in UK hospitality. We talk honestly about why the 1990s felt like a golden age, why the market is harsher now, and what still makes a food and drink business worth backing. • getting into hospitality by accident through student parties and a nightclub deal • scaling from clubs and pubs into the Pizza Express listing and rapid growth years • what made the 1990s work: demand, costs, rents, regulation, available capital • building love for a brand through product quality, simplicity, and staff culture • why Gail’s benefits from vertical integration and in-house innovation • consumer polarisation and why the middle of the market is dangerous • common failure points: over rented sites, wrong locations, expensive fit outs • leases as liabilities under IFRS 16 and the risk of stacking debt on debt • the post-lockdown challenge: discretionary spending and rebuilding habits • creative destruction, comebacks, and why resilience is non-negotiable • trends to watch: weekday lunch concepts, grazing, small plates, brunch culture Subscribe and join the conversation

February 10, 2026Episode 11 hr 4 min

Teds thoughts with Dylan Murray - the evolution of hospitality.

Send us Fan MailWhat makes a space feel like home before you’ve even set down your bag? We sit with Dylan Murray to chart a rare career that connects five-star rigour, high-growth innovation, and the human heartbeat of hospitality—from running dishes at The Landmark to shaping openings at One Aldwych and Carlisle Bay, from the rocket fuel years at Soho House to reimagining flexible workspace with The Office Group, and now building Mason & Fifth’s thoughtful approach to flexible living.Dylan pulls back the curtain on the details that guests rarely notice but always feel. He explains how invisible design turns a journey into flow, why the right coffee partner can anchor a building’s culture, and how small rituals—recognising a midweek commuter, a favourite fruit bowl, a familiar studio category—create loyalty without points. We explore the hard-won lessons of entrepreneurship through a neighbourhood restaurant and pubs, facing the 2008 crash, and learning to protect quality when scale and spreadsheets tempt shortcuts.We then dive into Mason & Fifth’s one-minute city: studios that flex from a single night to a year, wellness spaces that invite daily use, a considered restaurant partnership, and work lounges that earn their keep as social commons. Dylan shares the guardrails for growth—keep a small-core mentality, hire for character, and ask everyone to bring the best version of themselves. The result is a home-away-from-home that cares as much about lighting and acoustics as it does about names and needs.If you’re curious about how hospitality evolves—co-living, amenity-rich buildings, community without a membership fee—this conversation offers a playbook grounded in craft and culture. Subscribe, share with a friend who loves great spaces, and leave a review with the one detail that makes you feel instantly at home.

June 10, 2025Episode 246 min

Teds thoughts with Robbie Bargh of Gorgeous Group. From Beefeater to Waldorf Astoria: A Journey Through Hospitality.

Send us Fan MailRobbie Barr, founder of Gorgeous Group, shares his journey from humble beginnings in Manchester to becoming a leading hospitality consultant who transforms hotel dining and drinking experiences worldwide. His philosophy of creating "emotion per square foot" has shaped iconic venues from Dishoom to Waldorf Astoria.• Growing up watching classic Hollywood musicals with his deaf grandmother inspired Robbie's view of hospitality as theatre• First restaurant experience at age 16 sparked his fascination with the transformative power of hospitality• Creating "perfectly imperfect" spaces helps guests feel comfortable enough to lower their guards and have authentic experiences• Getting clients "comfortable with being uncomfortable" is key to pushing beyond conventional hospitality formulas• Notable projects include Kimpton Clock Tower in Manchester, Waldorf Astoria in Osaka, and The Wigmore at The Langham London• True hospitality means guests leave happier than when they arrived• Great hospitality combines exceptional product with storytelling, design, music, and a team that loves showing up

March 12, 2025Episode 116 min

Teds thoughts with Tony page

Send us Fan MailTony is the gold standard and Royal Warrant equivalent of both kosher catering and now kosher restaurants.This is one of my shortest episodes ever but definitely not short on qualityHear Tony’s story and journey mastering both skill sets always moving the game on.

January 29, 2025Episode 1030 min

Teds thoughts with david page

Send us Fan MailDavid is one of the masters of corporate hospitality.From CEO of Pizza Express to founder of Clapham House Group with restaurants including The Real Greek, Franco Manca and many many others.David shares both pearls of wisdom of finance and growth together with some amusing stories along the way.

December 11, 2024Episode 943 min

Tedsthoughts with Nick kleiner of sandwich sandwich

Send us Fan MailSandwich sandwich is a real family affair starting in Bristol as a better sandwich shop. With Nick’s farthers approval, Richard his brother followed suit.Crucially, Josh , 17 at the time also joined giving the brand some gen Z punch.From Bristol to London, the brand continues to redefine the sandwich shop experience.

November 13, 2024Episode 833 min

Tedsthoughts with Glen Leeson of Tamila

Send us Fan MailGlen gave up his training to be a lawyer as he knew he wanted to be in hospitality.Working as a kitchen porter to bigger roles at Patty&Bun, Bao, Market Halls until post covid, decided to launch the Tamil Crown with his partner, Prince.The pubs are following a trend of high quality restaurant food allied to an old school pub with great drinks and service.Now, only two years later they launch both The Tamil Prince and Tamila with more to come.Hospitality has given Glen the opportunity to be happy and fulfilled giving the best chances for success.

October 22, 2024Episode 737 min

Tedsthoughts with Marcel Khan CEO of Fulham Shore

Send us Fan MailMarcel, CEO of Fulham Shore, has an extraordinary career in many exceptional brands including Nandos, Five Guys and now Fulham Shore’s Franco Manca and The Real Greek. What sets Marcel apart is his non conformism and ability to implement colourful strategies keeping the brands relevant and alive.Hot off the press, the Roma pizza spin off, Super Club Roma will deliver a crispy pizza in a very retro playful Italian environment picking up on the trend for a more crispy pizza base.