The Man Behind The Idea

Award-winning global food tech FMCG & food entrepreneur, brand & and product innovator, food start-up & and venture architect and part-time academic with over 25 years of management and leadership experience. Over the years have created over half a billion pounds of value by just “getting stuff done”

EXPERIENCE IN 60 SECONDS
Grew and sold my first restaurant venture at 26, spent 20 years at leading global Advertising, Brand, Digital, and food innovation firms in leadership roles, and managed over $100m in revenue> .unleashed a Brand Innovation process “Rapid Entrepreneurial Innovation” to help food companies rapidly create & test, on-trend, F2M ideas, with the quickest up and running in 8 days at the start of Covid 19 a total of 8 start-ups under my belt ventured 6 food brands and created over 50 food and hospitality products, brands and services. Am a professor of Entrepreneurship at the University of North Carolina, now a cookery book writer, and on my 3rd baking book!

It was the output from the time spent and the audit that ReLondon provided that helped me to refine the ideas and produce the delivery model, our overall technology roadmap and freshly baked grants, so I could create a truly sustainable business and revenue share model that will help build a future where nobody goes hungry.

COULD WE ALL HAVE OUR CAKE & EAT?

Of all the businesses I have worked on this one has proved to be the most challenging, it's not every day you sit there and think how "I can develop a business that’s addresses several huge social issues and be a catalyst for change". At the same time develop a fun way that enables kids to start making better food choices and gain new skills. Whist ensuring the business never deviates from its purpose and always puts people first, before profits and shareholders. Let’s be honest notions of “changing the world” might sound great but a seasoned VC is going to look right past “does good and want to know when and how much profit will you make? Hence, they are more concerned with whether the idea high revenue potential over redressing the issue of food inequality

CAKE SMOTHERED IN GOOD WITH A SPRINKLING OF PROFIT

The “doing good” bit needed to be visionary and have the commerciality needed make enough profit that would enable the business to raise funds grow and scale globally, well if you look below that chart shows you how much 5 nations gave their kids £24.04BN a year ( we decreased it by 10% & took off highest earning households) and on average kids spend 21% on hobbies, education activity &  games £5.04BN, but our margin is lower about 11% net add that the 5% equity in our incubated starts-up, more importantly all the good it would do around the world to ensure no one goes hungry including the VC's

Hospitality Industry

Greg has been a trailblazer in purpose-driven food ventures. He founded the Tastes Good Does Good Group, which not only creates innovative food experiences but also supports the industry by incubating new food businesses. His ventures, like Wonderland Experiences and Sugar Daddy London, have introduced immersive food experiences and creative concepts that push the boundaries of traditional hospitality. Additionally, his team of "imagineers" develops cutting-edge menus and street food concepts, setting new trends in the industry.

Charity

Greg's commitment to fighting food poverty is at the heart of his work. Through his businesses, he has donated over 12 tonnes of food and £48k worth of equipment to charities. He also launched initiatives like providing free mindful baking boxes to support mental health and gifting startups to disadvantaged chefs. His ventures dedicate 15% of their revenue to combating food insecurity, and he has been instrumental in creating opportunities for aspiring entrepreneurs from underprivileged backgrounds by gifting them ownership stakes in new businesses.

Education

Greg is passionate about empowering the next generation through education. He established the Tastes Good Does Good Cookery and Baking Academy, which aims to teach 4.4 million children living in poverty essential cooking and baking skills. By training teachers, youth workers, and community leaders, the academy ensures these skills are passed on to communities in need. Greg has also been a lecturer at the University of North Carolina, sharing his expertise in entrepreneurship and inspiring students to embrace purpose-driven business models.

Greg's holistic approach to business, charity, and education exemplifies how one individual can drive meaningful change across multiple sectors, He is currently writing a diploma course with AQA UAS which we will teach as a professional qualification alongside his passion for afternoon tea which is being finished so we can train the next generation of chef as his brothers are doing in Australia