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Episode Notes [03:47] Seth's Early Understanding of Questions [04:33] The Power of Questions [05:25] Building Relationships Through Questions [06:41] This is Strategy: Focus on Questions [10:21] Gamifying Questions [11:34] Conversations as Infinite Games [15:32] Creating Tension with Questions [20:46] Effective Questioning Techniques [23:21] Empathy and Engagement [34:33] Strategy and Culture [35:22] Microsoft's Transformation [36:00] Global Perspectives on Questions [39:39] Caring in a Challenging World Resources Mentioned The Dip by Seth Godin Linchpin by Seth Godin Purple Cow by Seth Godin Tribes by Seth Godin This Is Marketing by Seth Godin The Carbon Almanac This is Strategy by Seth Godin Seth's Blog What Does it Sound Like When You Change Your Mind? by Seth Godin Value Creation Masterclass by Seth Godin on Udemy The Strategy Deck by Seth Godin Taylor Swift Jimmy Smith Jimmy Smith Curated Questions Episode Supercuts Priya Parker Techstars Satya Nadella Microsoft Steve Ballmer Acumen Jerry Colonna Unleashing the Idea Virus by Seth Godin Tim Ferriss podcast with Seth Godin Seth Godin website Beauty Pill Producer Ben Ford Questions Asked When did you first understand the power of questions? What do you do to get under the layer to really get down to those lower levels? Is it just follow-up questions, mindset, worldview, and how that works for you? How'd you get this job anyway? What are things like around here? What did your boss do before they were your boss? Wow did you end up with this job? Why are questions such a big part of This is Strategy? If you had to charge ten times as much as you charge now, what would you do differently? If it had to be free, what would you do differently? Who's it for, and what's it for? What is the change we seek to make? How did you choose the questions for The Strategy Deck? How big is our circle of us? How many people do I care about? Is the change we're making contagious? Are there other ways to gamify the use of questions? Any other thoughts on how questions might be gamified? How do we play games with other people where we're aware of what it would be for them to win and for us to win? What is it that you're challenged by? What is it that you want to share? What is it that you're afraid of? If there isn't a change, then why are we wasting our time? Can you define tension? What kind of haircut do you want? How long has it been since your last haircut? How might one think about intentionally creating that question? What factors should someone think about as they use questions to create tension? How was school today? What is the kind of interaction I'm hoping for over time? How do I ask a different sort of question that over time will be answered with how was school today? Were there any easy questions on your math homework? Did anything good happen at school today? What tension am I here to create? What wrong questions continue to be asked? What temperature is it outside? When the person you could have been meets the person you are becoming, is it going to be a cause for celebration or heartbreak? What are the questions we're going to ask each other? What was life like at the dinner table when you were growing up? What are we really trying to accomplish? How do you have this cogent two sentence explanation of what you do? How many clicks can we get per visit? What would happen if there was a webpage that was designed to get you to leave? What were the questions that were being asked by people in authority at Yahoo in 1999? How did the stock do today? Is anything broken? What can you do today that will make the stock go up tomorrow? What are risks worth taking? What are we doing that might not work but that supports our mission? What was the last thing you did that didn't work, and what did we learn from it? What have we done to so delight our core customers that they're telling other people? How has your international circle informed your life of questions? What do I believe that other people don't believe? What do I see that other people don't see? What do I take for granted that other people don't take for granted? What would blank do? What would Bob do? What would Jill do? What would Susan do? What happened to them? What system are they in that made them decide that that was the right thing to do? And then how do we change the system? How given the state of the world, do you manage to continue to care as much as you do? Do you walk to school or take your lunch? If you all can only care if things are going well, then what does that mean about caring? Should I have spent the last 50 years curled up in a ball? How do we go to the foundation and create community action?…
Innhold levert av papertrails. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av papertrails eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
Welcome to Paper Trails! We share the stories of those who create the food we crave and the restaurants we love. Join our journey as a regional paper products supplier sharing the tales of our trails through starting business and being an integral part of a booming North Carolina restaurant industry.
Innhold levert av papertrails. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av papertrails eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
Welcome to Paper Trails! We share the stories of those who create the food we crave and the restaurants we love. Join our journey as a regional paper products supplier sharing the tales of our trails through starting business and being an integral part of a booming North Carolina restaurant industry.
In the 18th episode of Season 3 of the Paper Trails podcast, Nick sits down with Frank Scibelli, the owner of Mama Ricotta's. Listen as Frank shares his start in the restaurant industry in the '90s in Charlotte, the lessons he has learned from opening various types of restaurants over the years, and the importance of building a company with good people.…
In the 17th episode of Season 3 of the Paper Trails podcast, Nick sits down with Karma Murillo, Executive Chef at Barcelona Wine Bar. Listen as Karma talks about his beginnings as a dishwasher, the growth process of being young in the restaurant industry, and the experience he wants people to have when they visit Barcelona Wine Bar.…
In the 16th episode of Season 3 of the Paper Trails podcast, Nick sits down with Courtney Evans, Chef at 3rd and Fernwood. Listen as Courtney talks about growing up between South Carolina and New York, becoming a Chef de Cuisine at a young age and the challenges and successes that came with it, and why she chose to take on a new Chef role at 3rd and Fernwood.…
In the 15th episode of Season 3 of the Paper Trails podcast, Nick sits down again with Frank Kaltsounis, the owner of Ilios Crafted Greek, following Frank's first appearance on the podcast in Season 1. Listen as Frank talks about his background growing up in Charlotte, his perspective on the restaurant scene, the importance of culture in business, and what the future holds for Ilios Crafted Greek, along with some of his other exciting concepts.…
In the 14th episode of Season 3 of the Paper Trails podcast, Nick sits down with Andres Kaifer, the owner of Custom Shop. Listen as Andres talks about attending the Culinary Institute of America, growing up in Miami and working in that food scene, and how Custom Shop was established.
In the 13th episode of Season 3 of the Paper Trails podcast, Nick sits down with Steven De Falco, co-owner of Pizza Baby. Listen as Steven talks about growing up in a family of food entrepreneurs, the influence of independent, chef-driven restaurants in his life, and how Pizza Baby came to be.
In the 12th episode of Season 3 of the Paper Trails podcast, Nick sits down with chef Rayana Radcliff. Listen as Reyana talks about how she got her culinary bug, what working in corporate catering taught her, and her dive into business ownership.
In the 11th episode of Season 3 of the Paper Trails podcast, Nick sits down with Samantha Ward, the owner of Wentworth and Fenn. Listen as Samantha talks about her early love for pastries, the importance of grinding and working hard, and how she started Wentworth & Fenn.
In the 10th episode of Season 3 of the Paper Trails podcast, Nick sits down with Michael Pruitt. Listen as Mike speaks on his early days playing collegiate baseball and moving to Monroe, NC, the success principles baseball taught him, and the life lessons he’s learned from business ownership.
In the 9th episode of Season 3 of the Paper Trails podcast, Nick sits down with Jasmine Macon, the owner of Beyond Amazing Donuts. Listen as Jasmine talks about how her grandmother introduced her to cooking, what pushed her more towards breads and cakes over meats, and her love of donuts and what made her start Beyond Amazing Donuts.…
In the 8th episode of Season 3 of the Paper Trails podcast, Nick sits down with Carlos Abrahams, the owner of Crav’n Caribbean. Listen as Carlos talks about how his mother influenced his passion for food, his transition from the car business to the food industry, and what Crav’n Caribbean is all about.…
In the 7th episode of Season 3 of the Paper Trails podcast, Nick sits down with James Yoder, the owner of Not Just Coffee. Listen as James speaks about his upbringing in Japan, moving to North Carolina, his beginnings in business ownership, and what it means to stay in your strengths.
In the sixth episode of Season 3 of the Paper Trails podcast, Nick sits down with the Executive Chef of Community Matters Cafe Chayil Johnson .Listen as Chayil speaks about his culinary influence from growing up in New Orleans and how Community Matters Cafe is impacting Charlotte.
After working for Procter and Gamble for 33 years, Bill Bigham decided he wanted to do something more with his time than hit the links. The new goal: Chef. He was accepted into the Inaugural Freshman Class of Johnson and Wales University in Charlotte, N.C., and at the young age of 56, he went back to school. But golf was not off the table. While at Johnson & Wales, he was lucky to land an internship at the exclusive Pinehurst Resort during the 2005 U.S. Open. Bigham, now Chef Bill Bigham, earned an Associates Degree in Culinary Arts, graduating Summa Cum Laude and has since become a personal chef working everything from small dinner parties to grand openings. In 2007, Bill was named “Best of the Best” Personal Chef by Charlotte Magazine.…
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