The best of Cheshire business event raises money for Children Today Charity
- Credit: Tony Trasmundi Photography (www.
Some of Cheshire’s best of top business forces came together for a fantastic and inspiring charity event with all proceeds being donated to Children Today Charity.
“Life doesn’t go as expected” reflected John Timpson. A statement born through years of business experience and a relationship with the Fine Dining Company created from a simple dish of sausage and mash. It fits the maverick, yet common sense approach of a man who knows how to captivate a room with simple storytelling making bigger, salient points. It was fitting for a day that was all about charity and ‘’Meeting the best of Cheshire Business’’ and their success.
How do you define business success? Is it through turnover? Staff retention? Your corporate responsibility? Is it a bit of everything of the above plus something extra? It could be that, and we had the chance to speak about this at our recent event held close to Tattenhall with some exceptional guest speakers.
With John Timpson (Timpson’s), Graham Wilson (Successfactory) and input from Rupert Worden (The Fine Dining Company), the event was held at the Successfactory Venue in Burwardsley with the best of Cheshire businesses to discuss what tangible success could look like.
Raising money for Children Today Charity, it was an occasion to sit, network, discuss and present ideas about business success and how to achieve it. With over 60 guests, three guest speakers and the opportunity to network whilst raise money for a fantastic charity, together we delivered a day that showcased not only what the best of Cheshire business is, but also providing insights and ideas into how to achieve results.
It’s not hard to look at events over the last year to see where businesses can do with some sort of guidance. From Brexit to the recent elections in America, corporations look to understand the short term and long term and how these events will impact them. Through networking and being in an environment which promotes cooperation and idea sharing, network events like the one held the other day can make the difference for businesses of all sizes to understand how something simple, or a new way of thinking can make the difference for their own ventures.
“I have two rules for my business; the first, look the part, secondly, put the money in the till.” John Timpson is as pragmatic as he is nonconformist. “Too many rules and procedures slow things down” a theme that ran through his talk in very different scenarios for his life in business. Whether it was recruitment to organising business strategy or how customers should be treated, the rules are easy to understand, even easier to follow; simplicity is key.
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In his five decades within business there was a lot that John brought to the event in terms of experience, anecdotes and observations that were appreciated by all. From his family life, to business, being that little bit more maverick, a little more brave plays into the ethos at the start of his talk, “life doesn’t go as expected.”
It was something that was mirrored in Graham Wilson’s talk both about his own enterprise, The Successfactory, and that of his clients. “Where do great leaders come from? Why have businesses siloed their staff and their capabilities?”
Two questions that, in Graham’s view, stop good businesses being great ones. Graham’s own experience in the army and then within private enterprise proved to him that there are different ways to do things. Not everything is top down, but change can be initiated from the ground upwards; a trait that many successful businesses incorporate into their day to day when looking for that change of direction, and fortune.
Maybe it was the stunning views of the Cheshire countryside or maybe it was the amazing canapés that we crafted for the day’s events, but Graham’s point about being able to “take the time, slow things down” seemed appropriate for both the event and the setting for a business that inspires change from all directions within global and local organisations.
And Rupert combined his own Chef’s skills with a talk that drove to the heart of what business success meant for him. Masterfully slicing an array of fruit (later to be processed into beautiful fruit smoothie shots) whilst delivering a talk about his own training, experience and setting up The Fine Dining Company, Rupert struck at the heart of what he thinks made his business succeed.
Mise en place; the French term for “putting in place” is not only essential in the kitchen but also in business. From “preparing your workload to being able to deal with any eventual curve balls in the day and running your enterprise in the best possible way, having a plan that you can execute is what a chef goes through on a day to day basis, and what a business owner has to deal with as well.” The key to success, be more like a Chef!