TURN UNCERTAINTY INTO OPPORTUNITY
Vaughn Tan serves as assistant professor of strategy and entrepreneurship at the University College London School of Management. He has been active on several food innovation-focused boards over the years and holds a Ph.D in organizational behavior, an M.A. in sociology, and a B.A. in social studies, all awarded by Harvard University. He is the author of "The Uncertainty Mindset: Innovation Insights from the Frontiers of Food."
In the wake of COVID-19, things have changed dramatically for restaurants. As the restaurant industry climate continues to change and evolve; restaurants need to adapt and evolve alongside this change. In this class, Vaughn offers expertise and insight for restaurant resiliency and adaptability, offering strategies for restaurants to turn uncertainty into opportunity throughout COVID-19 and beyond.
A free business model reimagination tool for corona-time
This is a completely free, 30-minute tool for thinking concretely about adapting your business to survive coronavirus disruption. To use the tool, click HERE
THE UNCERTAINTY MINDSET
INNOVATION INSIGHTS FROM THE FRONTIER OF FOOD
To get the book, click HERE
My first book, The Uncertainty Mindset, is about how uncertainty can be used to drive innovation and adaptability. It’s based on years of research with some of the world’s most innovative culinary R&D teams and will be published by Columbia University Press in June. You can pre-order here
“The Uncertainty Mindset takes a close look at the secret inner workings of some of the most innovative food R&D teams worldwide. It shows organizations in other industries how to redesign themselves to become more resilient, innovative, and adaptable—by simply changing how they think about the future.”
Amy C. Edmondson; Harvard Business School; author of The Fearless Organization.