Exiting Impos and Developing Doshii with Sean O’Meara

Twenty minutes before recording, Sean O’Meara’s first company, Impos, was acquired by Jonas Software –  but his attention remained resolute.

In true tech founder form, Sean started his journey in a garage but his recent company, Doshii, as been backed by Reinventure (Westpac) and Coca-Cola Amatil and aims to change how Point of Sale (POS) systems connect venues to the apps around them.

Sean is a big believer in conceptual design, testing and failing to learn as quickly as possible to solve problems.


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Barista Hustle with Matt Perger

Barista, Roaster, Green Coffee Buyer and Researcher, Matt Perger is a true purveyor of coffee. He’s won multiple competitions, including the World Brewers Cup in 2012, World Coffee in Good Spirits Competition in 2014 and placed twice in the World Barista Championship – third in 2011 and second in 2013.

Matt is often recognised in the coffee industry for his publication, Barista Hustle. He’s a partner at Sensory Lab Coffee Roasters and also works with St Ali in Melbourne, Australia. 

In Matt’s words, he loves ‘details, science and taste’.


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Vegan Welcome At Christmas

Thanks! Oh wait, is it vegan?


Amongst the tinsel and baubles, chocolate is also a regular guest at annual Christmas festivities. But an ever-growing list of dietary requirements can make this familiar member more like an awkward relative.

With this movement in mind, we took the opportunity to interview Juliet Sampson, Founder of London’s first vegan-only chocolate cafe, Copperhouse Chocolates about her new retail business.


Firstly, can you please clarity for readers, what part of the supply chain you operate within? Are you farming, sourcing, producing, distributing etc? There’s an important distinction between chocolate producers and chocolatiers.

We are a chocolatier. However we do pay more attention to sourcing than many chocolatiers – we like to be in contact with the producers as much as we can and have visited some of the farms.

This is in contrast to, for example, Belgian chocolate, where you generally have no idea where the cocoa was grown.

Vegan chocolate isn’t a new idea but exclusive vegan chocolate retail is – and you’re the only store in London – so why is now the time to have a retail presence?

It’s mainly a personal reason – I am vegan, and have been for about twenty years. I wanted to open a chocolate shop and wasn’t comfortable profiting from dairy. With the timing, I feel that attitudes towards veganism have changed enough in the last few years that I can try to make a success of the thing that I want to do.

What adjacent industries are you looking to and learning from in the growing chocolate retail market?

We are always learning from other food businesses. In particular, I think speciality coffee has cleared a path for artisan hot chocolate to follow in.

Why aren’t there more vegan chocolate shops in London? Why haven’t other brands taken action in this space?

Some chocolate brands may be starting to add more vegan products, however if they have an existing customer base for their milk-chocolate products and don’t have the motivation to drop this then it’s probably a big leap. It’s a combination of a couple of niche markets, I’m happy to be (hopefully) leading the way.

Do you see this set to change over 2020? If so, how?

Maybe some will be watching how I do! I wouldn’t be surprised to see an increase in vegan counters or designated areas within existing shops, although I’m not sure about more dedicated fully vegan chocolate shops.


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Steeping Leaves with Kym Cooper

Qualified Tea Master and Founder of tea retail and wholesale company, The Steepery, Kym Cooper joins us today for an interview on her journey to acquire and share knowledge of tea. 

She’s also been attributed to educating 2018 World Tea Brewers Championship Winner, Danny Andrade – a name you may recognise from Episode 55, alongside Will Sharpe at Di Bella. 

Kym has travelled extensively around the world – to tea houses, stores and estates – to understand global tea culture and since recording, has also released a nitrogen-infused sparkling tea line called East Forged.


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