In this episode of the Go Radio Business Show, hosts Sir Tom Hunter and Willie Haughey discuss a range of topics from economic policies to personal success stories.

Special guest Ross Anderson, founder and CEO of Beyond Baseline, shares his incredible journey from a troubled past to becoming a successful entrepreneur.

On the Board You Can't Afford, Scottish chef Craig Grozier has a question and discusses building a unique culinary brand.

[00:00:33]

Economic Discussion

ECB rate cuts and their implications

Comparison of Singapore and Australian economies

Lessons Scotland can learn from these countries

[00:05:00]

Public Services and Taxation

Discussion on public services in the UK

Critique of current tax policies and their impact on growth

[00:10:00]

Airport Developments

Record numbers at Edinburgh and Glasgow airports

New cargo routes at Prestwick Airport

[00:15:00]

Bold Leadership

Analysis of leadership styles of Elon Musk and Donald Trump

The importance of bold decisions in business

[00:20:00] Interview with Ross Anderson

Ross's background and personal struggles

Turning points and mentors that influenced his journey

Founding Beyond Pay and its mission

Insights on mental training and personal development

[00:35:00]

Beyond Baseline

Ross's new venture and its focus on mental and physical wellbeing

Strategies for improving workplace engagement and performance

[00:45:00]

Board You Can't Afford: Craig Grozier

Craig's culinary journey and the founding of Fallachan

Challenges and opportunities in the hospitality industry

Advice on maintaining brand integrity while growing a business

If you were effected by any of the subjects mentioned please contact Know the Score on 0800 587 5879 for free, confidential information and advice, or Drink-line Scotland on 0800 731 4314.

ECB rate cuts, Singapore economy, Australian economy, Public services in the UK, Tax policies, Airport developments, Prestwick Airport cargo routes, Bold leadership, Elon Musk leadership, Donald Trump leadership, Mental training, Personal development, Workplace engagement, Workplace performance, Culinary brand, Scottish cuisine, Hospitality industry