Doug Wood has redefined Tommy Bahama, transforming it from a men’s clothing brand into a lifestyle powerhouse that brings the essence of island life to every experience, from apparel to dining. With over 20 years at Tommy Bahama, Doug shares how the brand expanded beyond its roots in men’s fashion to become a destination for both men and women, offering more than just products, but a taste of the relaxed island spirit.
Joining Liz Galloway, Doug talks about the importance of quality, innovation, and customer connection. How has Tommy Bahama stayed true to its identity while expanding into food and beverage, and what role do restaurants and Marlin bars play in building that connection? Doug also shares the brand’s latest ventures, like a new denim line and the Tommy Bahama Miramonte resort, pushing the boundaries of what an island lifestyle can be.
Doug’s leadership approach is rooted in teamwork, communication, and a willingness to adapt. As Tommy Bahama looks to the future, how does Doug see the brand continuing to grow while staying grounded in the desires of its customers? Tune in for a refreshing look at how to build a brand that evolves with the times without losing its core identity.
Quotes
- “I’m not trying to sell our guests an item. I’m trying to sell you an experience.” (02:21 | Doug Wood)
- “What was the magic of the brand was we figured out that our guests wanted more.” (04:22 | Doug Wood)
- “Exceeding people’s expectations is, in this world, the greatest thing you can do—bringing something that people are thinking is going to be one way. And you actually know you’ve exceeded and made it better. And that’s what our restaurants really were able to do.” (17:32 | Doug Wood)
- “Some of the worst decisions that are made are the ones you choose that you didn’t make and you just let something happen.” (29:07 | Doug Wood)
- “When I would talk to guests and we have focus groups around the country, I’d always finish with the last question I always ask: What’s next? What should we do that you’d like us to do?” (34:42 | Doug Wood)
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