Developing diverse revenue streams: what has and hasn’t worked

Online at the Better Hospitality Conference 9-10am 21st April 2021

The pandemic has seen incredible creativity and resilience from the hospitality industry with businesses exploring new revenue streams such as takeaway, meal kits, grocery sales, online cooking classes, novel architecture, and developing food products. Not everything has worked, but many have been such a success that businesses are planning to continue with them post-pandemic as additional revenue streams that should also make them more resilient should we experience more pandemics in the future. This session asks business owners that have tried some of these what has worked and what hasn’t.

About the speakers

Andrei Lussmann

In 2002, Andrei founded Lussmanns with the aim of bringing sustainable dining to the high street.

Now with four independent, multi-award-winning restaurants in Hertfordshire and now in 2021 working on no5  beyond the Hertfordshire border. Lussmanns continues to champion all things ethical, accessible, and affordable. He works closely with the Environmental Justice Foundation, is a founding member of The Sustainable Restaurant Association and is a member of the Fish2Fork Chefs’ Club and  and was been named UK Chef of the Year 2016 by the Marine Stewardship Council.

Lussmanns achievements have been recognised through a visit to Downing Street, included in the Times top 100 restaurant in the UK in 2018, voted ‘People’s Favourite’ in the national Independent on Sunday / Food Made Good Awards 2016 and lately being awarded the MSC menu of the year in 2019 and2020.

Catrin Jones

Catrin is 28 years old and Co-Owner of Crwst, a café, deli and bakery based in Cardigan, Ceredigion. Catrin and partner, Osian, opened Crwst to create a special space for an unforgettable customer experience; from the food and service to the interior and atmosphere. Their main focus is the production of high-quality food and drink using the best of local produce and served to the highest level of friendly service. They are proud to bring a fresh and modern feel to their traditional home-town. Osian, being a chef, is the driving force behind Crwst’s food and produce. Catrin manages the business side of things which includes team development, strategy, and finance.

3 years after opening their doors, Crwst is proud to have an array of awards under their belt. These include; UK’s Best Rural Start Up 2019; Most Welcoming Café South West Wales and most recently 3 Great Taste Awards for Osian’s sauces which includes their famous Pembrokeshire Sea Salted Caramel. Catrin has also been recognised for her skills, winning IOD’s Start Up Director of the Year 2019.

Michael Tingsager – chair

Founder and CEO of Hospitality Mavericks. We help Maverick Founders/CEO’s to unleash their team potential so they can build a business that makes profit and impact. I have been living and breathing the hospitality and restaurant industry from the day I was born, and I started working in my mum and dad’s small restaurant group in rural Denmark from an early age. I spent six years building a 20+ unit cafe chain in Denmark; +11 years working for McDonald’s Denmark and UK, and more than 8 years as a consultant working with brands across Europe. Once a week I host The Hospitality Maverick Podcast, which all about inspiring leaders that build businesses from the inside out – businesses that makes positive impact on their people, their community and the planet.