Recruitment & Retention
How organizations can build great teams that last, and how we’ve done it for nearly a decade.
The Importance of Company Culture
What does it mean and how do you articulate and implement it in a way that feels meaningful?
Inside out: Why should a dishwasher have any less access to information than the CEO? Structuring organizations differently.
What’s the reasoning behind transparency, and why does it matter? How a simple change in the way we share information and knowledge can make employees feel empowered and engaged.
Why marketing is a four letter word: F-R-E-E.
Learn how the Chai Pani Restaurant Group redefined the art of engaging customers
Embracing the Change: How to create a work environment where people aren’t living in insecurity.
We all know that most people are naturally afraid of change. Why? Most change in real life is exciting and looked forward to, so why are people afraid when it happens in a company? How do we shift that perception and make change exciting?
Thinking Differently: Why best practices are the worst
If you keep doing what everyone wants you to do, you sound like everyone else. How do you break out of that cycle?
How to make it easy to be a customer
How to gain customer loyalty and make people instinctually return.
Making India cool, one restaurant at a time
Just like there’s no European food in Europe, theres no Indian food in India. The first time Meherwan had Indian food was when he came to America, he was shocked, and he vowed to change that. The story of Chai Pani.
How well are you telling your story? Using brand, culture and your background in an engaging way.
No matter what your business is, you have to tell you story. Hear it from Meherwan‘s perspective.
Meherwan in the Media
A three-time James Beard Award semi-finalist nominee, chef Meherwan Irani was born in London but moved to India’s Maharshtra state at age four. Meherwan came to the United States in 1990 to earn a Master of Business Administration (MBA) and spent 15 years in a successful sales and marketing career in the San Francisco Bay area.
In 2009, Irani quit his day job to open his first restaurant – Chai Pani, a unique Indian street food joint in downtown Asheville, NC. Whether it was a midlife crisis or a stroke of genius is debatable. In any case, the self-taught chef has now opened his fifth place, with more on the way. The award winning current line-up includes Chai Pani Asheville, Chai Pani Decatur, MG Road, Buxton Hall Barbecue, and Botiwalla. He is also the founder of Spicewalla, his own line of spice blends.
With three James Beard Award nominations for Best Chef in the Southeast under his belt, he’s finally confident this restaurant/chef thing might be working out. His restaurants and recipes have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Men’s Health, USA Today, Southern Living, Garden & Gun, Local Palate, and Bon Appétit, among others. Not bad for a former salesman. He accredits his business success to the amazing people he works with each day, including his business partner and wife, Molly.