There’s a show that comes on the Food Network that has captured my attention and, strangely enough, motivated me to a point where my production overall has increased in the two weeks since I discovered it.

The show is called Restaurant Impossible, and what happens is this guy named Robert Irvine, a master chef, goes into a restaurant with a $10,000 budget and 36 hours and transforms restaurants so that they look good, the food tastes better, and hopefully the restaurant will start to turn a profit. He has help in re-designing the restaurant but everything else is on him, including changing the perceptions of the people who work in the restaurant, including the owners, which sometimes means bringing family members together to get things done and move forward in a positive direction.

As I said, it all has to be done in 36 hours, which includes teaching the cooks how to prepare both new meals and improve on what they’re already creating, training the waitstaff on new menus and proper customer service, teaching owners how to assess their expenses and revenue, and many other things. It’s never easy but always amazing, and Irvine has such great energy that it makes you feel like you’ve been slacking your entire life.

Something I come across often is hearing people tell me they don’t have any time to blog, or to write, or to market, or to do… well, you name it. True, all of us have to give something up every once in awhile because we only have so many hours in the day and we need to eat and sleep. But what do we do with our time when we’re awake and ready to go?

I’ve been pretty productive over the last couple of weeks. I’ve written tons of articles, and I’ve been working on editing my second book and moving along nicely, though part of me thinks I should be moving faster. The thing is that I have produced more in the time I have, and that’s important to me. I’m not someone that believes necessarily in having a blogging schedule, but I do believe that having a schedule helps us all get things done, and that I’ve also been doing. It’s my bet that Irvine follows a set schedule for how he turns around these restaurants.

How productive can you be in the next 36 hours? How about the next 100 hours? What does the little clip below do for you?


 

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