This transcript has been lightly edited by AI
Sean: And you're right in the same way that a tennis player is deciding as they pull their hand down, whether they're to put backspin on it or not put backspin on it or whatever. The same thing applies in social. It's like, how am going to do this? I know this fits better for this platform over here, because that's a different audience. So again, that's where it's getting more and more complex. How do you go about training, either training staff or instructing staff or conversely learning from staff that are deep on those platforms to keep evolving that pace.
Reshina: Yeah. So my motto is let them cook. So I let people operate in their strengths and just seeing how they're going to approach different situations. Yes, there's an overarching strategy, but I want you to cook within that strategy.
I want you to perform and do what you do best within the strategy that we've set forth. Going into say like the US Open, it's not like the NBA season or NFL season where you can try something else next week. There's another match that starts in like 30 minutes. So you either act now or you don't act at all. And so we really have to be quick.
So I take a look at the pieces that I have and then let people operate in that. With both the USTA and WTA, I've come into already established teams. So I take a couple of months to step back, look from a leadership perspective and figure out what pieces we have, where we have strengths and weaknesses, and I'm asking my team what they feel their strengths and weaknesses are, where they want to grow, and where they see themselves going. Then I let them operate in those areas until we need to have a conversation about adjustments. You can't micromanage, especially during major tournaments.
The team, I think our first year we hit 1 billion, our second year we hit 1.65 billion engagements. That's not happening with a micromanager. That's not happening with someone who's not letting people cook. And I love food, so I'm going to relate it to food. You don't mess with the chef, right? You don't tell the chef that they need to put a little added salt or pepper or something in there. You let them do what they do. And if they need to go from posting on TikTok instead of posting on Twitter, then let's do that. Let's operate in you being excellent.
Reshina: I described it as a Super Bowl every day for 21 straight days about 17 times a day.
