Time Management - Doing the impossible in 24 hours When I met with Chef Robert Irvine in New York this summer, he was prepared to talk about my business and ways to adjust my model to increase revenue. Instead, I redirected our conversation to center on HIS time management techniques. Most people know Robert Irvine as the TV celebrity chef and business expert who turns around failing restaurants all over the country in the show Restaurant: Impossible. I was given the opportunity to spend some one to one time with him as part of winning the Comcast Business Innovations For Entrepreneurs grant. Irvine runs six businesses and is a partner in another three. He also volunteers as many as 600 hours per year on projects to help military veterans. Besides starring in the TV show, one of his companies is a major food supplier to the American military. While involved in that, he invented a food process that reconstitutes food to nearly its original form and a salt whose crystal design makes it taste saltier so less is necessary. He had just flown in from the west coast where he met with colleagues and had just arrived at the 30 Rockefeller Plaza office when I met him. Because I had done some research on him, I was more curious to tap in on his time management techniques than I was on any other topic. Here are a few things I learned... 1. He gets up early. I mean WAY early. Like 4 a.m. early. Hes done a half days work before most people are rolling in to their offices. 2. Hes organized. He makes a to do and daily schedule for himself and for his team. 3. He holds his team accountable everyday. He also knows they understand priorities and what needs to be done and what can be thrown over the raft. 4. He delegates. Even though he knows he can execute on some tasks far faster and more effectively, he delegates what can be performed by others to give him time to concentrate on the high priority tasks that no one else can do. 5. He works out daily. He plans an hour everyday to get exercise. That hour may not happen at the same time everyday but it happens everyday. These are main points I took away from the meeting and the ones I am personally working on now. Each one of these points can apply to every business owner. To show you this wasnt just show, after our time together, we went to the Food Network kitchen farther downtown where the chef already had a team working on dinner. There Irvine donned chef whites and prepared the main courses. Including grilled rack of lamb with farro and artichoke condiment. Ive included his recipe for the seared scallops with corn & mushroom risotto. By the way, back at the hotel after dinner as we were relaxing at the bar, Irvine showed up to share more experiences with us until well after midnight but had to leave early because he was on a plane at 6 a.m. the next day.
Posted on: Wed, 12 Nov 2014 23:14:56 +0000
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