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:

1. HOW TO EFFECTIVELY GIVE FEEDBACK: LEAD WITH EMPATHY - EMPLOYEES WANT TO BE “HEARD” NOT “TOLD”
2. WHY “TRAIN HARD. FIGHT EASY” IS A MANTRA BRANDS SHOULD APPLY TO BUYER OR INVESTOR MEETINGS
3. THE PARALLELS OF GREAT RESTAURANTS AND BRANDS SERVICE. SETTING. FOOD >> TONE OF VOICE. BRAND. PRODUCT.
4. 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.

Have a banging weekend

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