Mindful Chef: How Mindful ChefScaled to + £75 Million Revenue and Maintained Culture at 130 Employees - Myles Hopper, Mindful Chef founder
At the door step, everything eased.Mind churning like miffed butter, flecked with F*ck-me-there’s-just-too-much-on!One of those INTENSE days.Emails eviscerating Zen, to-do lists trampling Calm.Instant Gratification masquerading as Instagram: scrolling you
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Show Notes
At the door step, everything eased.
Mind churning like miffed butter, flecked with F*ck-me-there’s-just-too-much-on!
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:
- WHY FOUNDERS MUST USE THE WORD “NO” AS PART OF A GROWTH MINDSET TO CONSTANTLY IMPROVE
- WHY FOOD AND DRINK FOUNDER’S MUST BALANCE BIG AMBITION WITH DAILY BALANCE TO AVOID BURNOUT - “THINGS CAN ALWAYS WAIT
- WHY FOOD AND DRINK BRANDS MUST ENCOURAGE COMMUNICATION AROUND FAILURE: MINDFUL’S FEAST OF FAILURE
- TAKE THE PATH OF MOST RESISTANCE TO CREATE DIE HARE FANS: “GET UNDER THE SKIN OF YOUR CUSTOMERS”
- 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
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