A lecture about creating big and thinking short.
Claus Meyer started his career when he was seven, working in a local bakery in Sundby on the small Danish island of Lolland. When he turned 20 he had produced his first “mobile dinners” from his small apartment in Ingerslevsgade, which he brought out on bike. A year later, he was fired from the bakery Boulevardens Bager on Amager because he was too slow. When he was only 27 years old he took over the cafeteria at the Copenhagen Business School. Since then, he took off with Meyer’s food imperium and sister companies, which today is a multimillion-dollar business with hundreds of employees, with further growth potential in the recent merger with Løgismose and global projects.
The scope of the company has never been an end goal in itself, and Claus Meyer has never formulated long-term plans for his life, but he has always been open to the new challenges, people, and opportunities he met on his way. He followed his heart and cultivated his talent for food, interaction with others, business development and communication about quality.
Hear Claus Meyer’s lecture about the perspectives of aiming higher than a company’s bottom line, “management by taste” and the recent events in his professional life.