Not-knowing is everywhere, but it's never been more visible—or tangible—than it has been the past few years. Although this can feel daunting, everything new—ideas, products, business models—begins from a place of not-knowing. Businesses that know how to stay productive in the uncomfortable space of not-knowing are the ones which are able to innovate and adapt. And in rapidly changing industries like specialty coffee, these are the businesses which survive and thrive. In this session, Vaughn will help you reframe not-knowing as a productive tool for innovation, the obstacles you might face when trying to stay in a place of not-knowing, and what you can do to surmount those obstacles.

Presenter: Dr Vaughn Tan

Vaughn Tan is a strategy consultant and assistant professor at University College London’s School of Management, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food—a behind-the-scenes travelogue of some of the best restaurants in the world that also explains how to build more innovative and adaptable businesses. He specializes in designing businesses that thrive in uncertainty and has spent over a decade working with the food and beverage industry. You can find Vaughn on Instagram (@vaughn.tan) and Twitter (@vaughn_tan).