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?https://hungryfeast.beehiiv.com/SPOTIFY: https://open.spotify.com/show/23Q2M51LBXwGsxszG6iU6vAPPLE: https://podcasts.apple.com/us/podcast/hungry/id1537239469this 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 stressSlice 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 BALANCE2. 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/)