Episode 31: Nick Papanicolaou from Pernod Ricard on why large companies struggle with innovation, relationship building with investors, and the importance of timing in growing your business

Episode 31: Nick Papanicolaou from Pernod Ricard on why large companies struggle with innovation, relationship building with investors, and the importance of timing in growing your business

Nick Papanicolaou is a former investment banker and MBA graduate turned entrepreneur, who launched his own spirits brand which eventually brought him to Pernod Ricard. He led the M&A and Strategy team for the USA and helped build the New Brand Ventures unit as Head of Business Development. He was also CFO of New Brand Ventures and CFO of Smooth Ambler Spirits. He currently sits on the Board of Directors of Del Maguey Mezcal, Smooth Ambler Spirits and Our Vodka as well as on the Investment Committee for a venture capital fund.

In the podcast today we discuss:

  • Why large companies struggle with innovation

  • Relationship building with investors

  • What Pernod is looking for in potential entrepreneur partners

  • The importance of timing in growing your business

  • And so much more.

Nick was such a generous and insightful guest, and I hope you get as much value from this conversation as I did. Without further ado, please enjoy this conversation with Nick Papanicolaou

Find Nick on Instagram and LinkedIn

Episode 32: Jeffrey Morgenthaler from Clyde Common and Pepe Le Moko on why craft cocktails are due for change, why everyone should strive to contribute, and why bartenders should stay behind the bar

Episode 32: Jeffrey Morgenthaler from Clyde Common and Pepe Le Moko on why craft cocktails are due for change, why everyone should strive to contribute, and why bartenders should stay behind the bar

Episode 30: Robert Simonson from the New York Times on the role of instinct in creative work, the evolution of the celebrity bartender, and the book someone should write on hospitality

Episode 30: Robert Simonson from the New York Times on the role of instinct in creative work, the evolution of the celebrity bartender, and the book someone should write on hospitality