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 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 IMPROVE
2. WHY FOOD AND DRINK FOUNDER’S MUST BALANCE 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 +
6. GREAT LEADERSHIP = KNOWING WHEN TO BE ON AND OFF THE DANCE FLOOR