“What I love about the business is people, and I love their predictability and unpredictability. No two services are the same.” – Rupert Power
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On this week’s Toast to the Host episode, Jamie Poulton, from Randall & Aubin and Broadwick Soho, serves up an engaging conversation with the seasoned restaurateur behind one of London’s most beloved steakhouse brands Sophie’s Steakhouse, Rupert Power. Sponsored by Bizimply, the people management solution for hospitality.
Key Takeaways
- Investing in staff development and embracing entrepreneurial team members builds stronger businesses.
- Hospitality Business with strong company values attracts good staff, helping cut costs on recruitment.
- External challenges can be opportunities rather than obstacles, creating a very strong competitive advantage.
Welcome to the fifth episode of Toast to the Host Podcast!
This week, Jamie Poulton chats with Rupert Power, Co-Owner & Managing Director at Sophie’s Steakhouse (Chelsea & Soho) & Jack Solomons Club. From learning business fundamentals whilst timing table turnover in 1980s American restaurants to creating female-friendly steakhouses inspired by Brooklyn’s Peter Luger’s, Rupert’s journey reveals how personal experiences shape hospitality vision.
Sophie’s Steakhouse stands out for revolutionising the traditionally male-dominated steakhouse concept, making it welcoming and accessible whilst maintaining premium quality.
In this episode, Rupert reveals how hospitality naturally attracts entrepreneurial spirits and why he celebrates when team members leave to start their own ventures. He shares remarkable stories about staff development, and reflects on the emotional intelligence that hospitality uniquely develops in people.
Resources mentioned in this episode Learn more about Rupert’s work at Sophie’s Steakhouse and Jack Solomons Club.
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They talk about the journey from launching Sophie’s in Chelsea to expanding into the heart of Soho, the revival of supper club culture, and the art of creating venues that feel both timeless and fresh. Rupert opens up about the challenges of longevity in the restaurant world, building loyal teams, and why atmosphere matters just as much as what’s on the plate.
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