This week on EXPERTS we’re joined by Lyndi Cohen, Dietitian, TV Nutritionist, and Author.
In today’s episode, Lyndi and I are diving deep into the psychology of connecting with your ideal client – we’re exploring how to do that in an authentic way, in a way that builds trust with your audience, and in a way that enables you to grow an expert business that is exponentially scalable. We also talk about why it’s so important to charge for your expertise and how Lyndi overcame that block and went on to build an extremely successful global business. There are loads of practical tips, as always, so let’s dive straight in.
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Episode highlights & key takeaways:
- Creating and building a personal brand
- Generalists vs specialists – and the benefits of specialising
- The science behind charging for your expertise
- Growing your 1:1 model to 1:many!
Every week Lauren asks her guests 5 quick-fire questions…
What’s one thing you wish you’d known when you started this journey?
“This idea that you don’t need to be perfect to start. Not only do you not have to be perfect, you will be a bit crap. You will not write great copy. You will make mistakes. You will have typos. You will do the wrong thing. You will mess up. And without doing these things you will not be able to have a great business…. Failure is intrinsic to success.”
What’s one thing you wish you’d done sooner in your business?
“Hired people around me… I still have a hard time doing this, of letting go.”
Why do you do what you do?
“I truly believe in what I stand for and this idea that I think the health industry is not serving people when we have people who are trying diet after diet and they’re gaining weight as a result and they’re feeling awful in themselves and more unhealthy…. And that to me, shows that there is an issue. And what’s exciting to me is I can see what I want to try and create. A world where what you look like is not associated with how healthy you are, where people know they can be healthy but they don’t have to sacrifice 95% of their life to get to that point. And so I have got a very clear vision of where I want this to go.”
What’s the best part about your job?
“Eating the food that I get to make.”
What’s the best piece of advice you’ve ever received?
“Try and create some really clear boundaries around work.”