How Mindful Chef Scaled to + £75 Million Revenue and Maintained Culture at 130 Employees - Myles Hopper, Mindful Chef founder

Every top food and drink founder reads our Newsletter - why wouldn't you?

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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!

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►Stalk me here ​ (https://www.instagram.com/_hungry.pod/)

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