From a pop-up in London  to a 10-brand international group - how do you scale in F&B without losing soul? In this episode, hosted by Michelle Martin, Chef-Founder Dave Pynt of Burnt Ends Hospitality Group shares his journey from dishwashing to growing a culinary empire. Hard work, an attention to customer needs and smart pivots figure large, in his 13-year journey. We unpack the growth of the group from Michelin-starred Burnt Ends to Meatsmith and The Ledge in the Maldives and Bali. Dave reveals how new concepts are born while staying true to the group’s wood-fire ethos. We explore the operational realities of scaling talent, culture and consistency across borders. Finally, we ask what’s next - partnerships, new markets, or experiences diners haven’t imagined yet.See omnystudio.com/listener for privacy information.

From a pop-up in London&nbsp; to a 10-brand international group - how do you scale in F&amp;B without losing soul? In this episode, hosted by Michelle Martin, Chef-Founder Dave Pynt of Burnt Ends Hospitality Group shares his journey from dishwashing to growing a culinary empire. Hard work, an attention to customer needs and smart pivots figure large, in his 13-year journey. We unpack the growth of the group from Michelin-starred Burnt Ends to Meatsmith and The Ledge in the Maldives and Bali. Dave reveals how new concepts are born while staying true to the group&rsquo;s wood-fire ethos. We explore the operational realities of scaling talent, culture and consistency across borders. Finally, we ask what&rsquo;s next - partnerships, new markets, or experiences diners haven&rsquo;t imagined yet.See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

Influence: Burnt End's Dave Pynt on partnerships, scaling internationally and the secret to Jerk Chicken