How Tom Straker Built a 166K Die-Hard Foodie Following and Leadership Lessons from The Kitchen
My sleepy inner glutton woke in wild alarm with furious wet eyes.Mooching through carbohydrate cathedrals of pasta and sarnies and sourdough.Blistered rust-coloured chicken, chips with a glass-shattering crisp, swimming in a swamp of glistening gravy.Pumm
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Show Notes
My sleepy inner glutton woke in wild alarm with furious wet eyes.
Mooching through carbohydrate cathedrals of pasta and sarnies and sourdough.
Blistered rust-coloured chicken, chips with a glass-shattering crisp, swimming in a swamp of glistening gravy.
Pummelled with dish after dish of dee-lish.
Tom Straker’s food is other-worldly and soul-nourishing.
MANZZ GOT THA FOOOOOOD CUZZZZ.
Tom is the latest guest on HUNGRY.
My goal?
Unpack crucial lessons from running high-octane kitchens, apply them to challenger brands.
ON THE MENU:
- HOW TO EFFECTIVELY GIVE FEEDBACK: LEAD WITH EMPATHY - EMPLOYEES WANT TO BE “HEARD” NOT “TOLD”
- WHY “TRAIN HARD. FIGHT EASY” IS A MANTRA BRANDS SHOULD APPLY TO BUYER OR INVESTOR MEETINGS
- THE PARALLELS OF GREAT RESTAURANTS AND BRANDS SERVICE. SETTING. FOOD >> TONE OF VOICE. BRAND. PRODUCT.
- WHY SOCIAL MEDIA IS KILLING OUR CURIOSITY AND INQUISITIVENESS AND WHAT TO DO ABOUT IT
EPISODE GOES LIVE MONDAY 8 AM.
OTHER EPISODES IN THE COMMENTS BELOW.
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