Meyers retning

Et foredrag om at skabe noget stort og tænke kort

Claus Meyers karriere startede med et job hos den lokale bager i Sundby på Lolland, da han var 7. Som 20-årig lavede han sit første officielle måltid ”ud af huset” fra sin toværelses lejlighed i Ingerslevsgade og bragte efterfølgende maden ud på sin cykel. Som 21-årig blev han fyret fra Boulevardens Bager på Amager, fordi han var for langsom. Som 27-årig overtog han kantinen på Handelshøjskolen i København. Siden er det gået slag i slag, og Meyers madimperium, samt søstervirksomhederne, er i dag en millionforretning med flere hundrede ansatte, med yderligere vækstpotentialer i den nylige fusion med Løgismose og globale projekter. 
Omfanget af virksomheden har aldrig været et mål i sig selv, og Claus Meyer har aldrig formuleret langsigtede planer for sit liv, men han har altid været åben over for nye udfordringer, de mennesker og muligheder han møder på sin vej. Han har fulgt sit hjerte og dyrket sit talent for mad, omgang med andre mennesker, virksomhedsudvikling og kommunikation af kvalitet. Hør Claus Meyer fortælle om perspektiverne ved at slås for mål, der er større end virksomhedens bundlinje, om ”management by taste” og om de seneste begivenheder i hans professionelle liv.

Meyer’s direction

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.

   

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