Behind the Counter Podcast: Episode Five Listen Here

In this episode, featuring Simon Mitchell, CEO of KERB, one of the most influential operators to shape UK street food and the modern food hall scene. If you only know KERB from a couple of high-profile sites, this conversation opens up the real story, how the business has evolved, what the model looks like behind the scenes, and what it takes to keep quality and culture as you scale.

We talk about the shift from pop-ups to permanent destinations, what operators get wrong when they try to copy the format, and how KERB thinks about curation, standards, and trader success. Simon is direct on the hard bits too, costs, risk, the realities of expansion, and why “more sites” is not always the answer. It’s a practical listen for anyone building, running, or investing in food halls, markets, and street food-led venues.

Expect plenty of real-world detail, not theory. You’ll come away with a clearer view of what makes the best operators win, and what you need to get right if you want a food hall to last beyond the launch hype.