app03 Sun, 13 Sep 2026 19:31:15 +0000 Fireside (https://fireside.fm) https://theownersboxpodcast.fireside.fm/tags/london Thu, 25 Apr 2024 04:00:00 -0500 Though a lot of our national attention goes to big publicly traded firms, 87% of companies that earn more than 100 million dollars a year in revenue are privately held—by their founders, families, partnership groups, or even their employees. Instead of answering to a range of distant shareholders, they’re setting their own course…for better or worse. We find that there are as many ways to run a business as there are people who decide to do it. What makes private ownership so interesting is that each choice an owner makes has a ripple effect on their family, employees, and community. Each owner’s story is simultaneously a snapshot of one individual and a piece of the giant mosaic that is our economy. Understanding them helps us understand the world we live in, no matter where we sit. en-us episodic Human stories and research insights that illuminate the business ownership journey Dr. Peter Boumgarden Though a lot of our national attention goes to big publicly traded firms, 87% of companies that earn more than 100 million dollars a year in revenue are privately held—by their founders, families, partnership groups, or even their employees. Instead of answering to a range of distant shareholders, they’re setting their own course…for better or worse. We find that there are as many ways to run a business as there are people who decide to do it. What makes private ownership so interesting is that each choice an owner makes has a ripple effect on their family, employees, and community. Each owner’s story is simultaneously a snapshot of one individual and a piece of the giant mosaic that is our economy. Understanding them helps us understand the world we live in, no matter where we sit. no ownership, business, work Dr. Peter Boumgarden boumgardenp@wustl.edu https://theownersboxpodcast.fireside.fm/2 fcdc0c03-c732-47cc-a0bb-f7764021561a Thu, 25 Apr 2024 04:00:00 -0500 Dr. Peter Boumgarden full 1 Dr. Peter Boumgarden Ownership dynamics in a creative industry with special guest Jeremy London. 36:39 no <p>Today, we explore the tension between commercial and creative objectives, and what we can learn from a culinary entrepreneur preparing for his third act. Does the owner's box need a creative tension between commerce and creativity? Without the constraints of commerce, the creative impulse can easily become unbounded from market potential. But lacking imagination, do we merely replicate previous successes, with all restaurants looking like carbon copies of surefire but vanilla hits, and all films becoming superhero replicas? Tune in to hear Jeremy King talk this through in his experience transforming the London restaurant scene. </p> Jeremy London, Creative Control, Restaurateur, Culinary Creative, Bluey Today, we explore the tension between commercial and creative objectives, and what we can learn from a culinary entrepreneur preparing for his third act. Does the owner's box need a creative tension between commerce and creativity? Without the constraints of commerce, the creative impulse can easily become unbounded from market potential. But lacking imagination, do we merely replicate previous successes, with all restaurants looking like carbon copies of surefire but vanilla hits, and all films becoming superhero replicas? Tune in to hear Jeremy King talk this through in his experience transforming the London restaurant scene.

]]> Today, we explore the tension between commercial and creative objectives, and what we can learn from a culinary entrepreneur preparing for his third act. Does the owner's box need a creative tension between commerce and creativity? Without the constraints of commerce, the creative impulse can easily become unbounded from market potential. But lacking imagination, do we merely replicate previous successes, with all restaurants looking like carbon copies of surefire but vanilla hits, and all films becoming superhero replicas? Tune in to hear Jeremy King talk this through in his experience transforming the London restaurant scene.

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