HUNGRY. How Mindful Chef Scaled to + £75 Million Revenue and Maintained Culture at 130 Employees - Myles Hopper, Mindful Chef founder
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this a repost with the wonderful Myles Hopper. I am in Lisbon for my 30th - back to it next week xx
One of those INTENSE days.
Emails eviscerating Zen, to-do lists trampling Calm.
Instant Gratification masquerading as Instagram: scrolling your way to shameful oblivion.
Mindful Chef is more than a recipe box.
A panacea against the pummelling of putrid notifications.
Banging recipes and Build-Your-Own-Meditation-Retreat at home.
Slip into sliders and sarong (yeh, climbed MK 2013 - Milton Keynes Snow bowl)
Whack on a bit of MJ. Just Beat Ittttttt - the eggs and the work stress
Slice n’ dice your way into a Smooooth Criminal-Spring Well of Happiness.
Myles Hopper, founder of Mindful Chef is the latest guest on HUNGRY.
ON THE MENU:
1. WHY FOUNDERS MUST USE THE WORD “NO” AS PART OF A GROWTH MINDSET TO CONSTANTLY IMPROVEWHY FOOD AND DRINK FOUNDER’S MUST BALANCE
2. BIG AMBITION WITH DAILY BALANCE TO AVOID BURNOUT - “THINGS CAN ALWAYS WAIT
3. WHY FOOD AND DRINK BRANDS MUST ENCOURAGE COMMUNICATION AROUND FAILURE: MINDFUL’S FEAST OF FAILURE
4.TAKE THE PATH OF MOST RESISTANCE TO CREATE DIE HARE FANS: “GET UNDER THE SKIN OF YOUR CUSTOMERS”
5. HOW TO MAINTAIN CULTURE AND BRAND AS YOU SCALE TO 130 EMPLOYEES: VALUES + CELEBRATING SMALLS WINS + GREAT LEADERSHIP = KNOWING WHEN TO BE ON AND OFF THE DANCE FLOOR
🤝 Let's Connect!
►Let’s link-up here (https://www.linkedin.com/in/daniel-pope/)
►Stalk me here (https://www.instagram.com/_hungry.pod/)