There are many reasons why Moshimo could be seen as a unique operator within the realms of hospitality. Whether it be the multiple kitchens present in the restaurant, all delivering unique Japanese favourites with a Moshimo twist, the world-famous, celebrity-backed Fishlove campaign, which has raised huge awareness of overfishing issues across the globe. Or, Karl Jones's unique willingness to continuously refine what and how Moshimo do what they do. This part one of our two-part conversation with Karl. We hope you enjoy!
#13: Staying True to Moshimo With Karl Jones - Part 1
Recent Episodes
- #331 Dr Michael Filosi Post-Exit Founder and Dentist - From Dentist to Hospitality-Driven Business Owner
- #330 Brandon Hussey VP Hospitality Management at Fathom Companies - How AI Can Strengthen Hospitality Culture
- #329 Pete Hurley Founder at Well Seasoned - Fractional Leadership in Hospitality
- #328 Ruth Jacobs CEO & Founder of Certified Minds - Mental Health, Burnout, and Resilience in Hospitality and Beyond
- #327 Yazz Abdulla CEO at Urban Hospitality - Discipline Over Emotion
- #326 Tom James Managing Director at Bill's - Putting Guest Happiness at the Center
- #325 Stephen Logue Consultant at Hospitality Blueprints - Why Cleanliness and Service Can Beat Food
- #324 Sam Jett Executive Chef at Audrey - Appalachian Cuisine, Local Sourcing, and Circular Restaurant Systems
- #323 Alexander Kjerulf Chief Happiness Officer at Woohoo Inc. - Stop Putting the Customer First
- See all →