Family retail heritage, fresh food innovation and a growing obsession with AI might not seem like an obvious combination. For David Sands, they are all part of the same story about how independent convenience retail is evolving.
In this episode, David speaks to Eimear Andersen about growing up in a fifth-generation retail family, launching David’s Kitchen in 2014 and reshaping the traditional convenience model around food-to-go, in-store production and constant experimentation. With more than a third of sales now coming from products made within the business, he explains the commercial opportunities, and the operational challenges, of scaling fresh food profitably.
David also reflects on leadership and longevity in retail. He talks candidly about lessons learned managing people, the importance of community and local suppliers and why independent retailers still have an edge when they adapt quickly and stay close to their customers.
Technology is an increasingly central part of that evolution. From analysing sales data to shaping new product ideas, David describes how AI is now influencing decisions across his business.
A conversation about building profitable fresh food, backing your instincts and why there are still huge opportunities ahead for independents willing to rethink what convenience retail can be.
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