Overcoming Impossible
Learn to Lead, Build a Team, and Catapult Your Business to Success
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- $11.99
Publisher Description
Make achieving your goals and finding success possible with this one-of-a-kind guide by Robert Irvine, popular host of Food Network’s Restaurant: Impossible.
Robert Irvine knows a thing or two about business. For over 200 episodes of Food Network’s hit show Restaurant: Impossible, he’s helped failing entrepreneurs make the necessary changes to reverse course and transform their businesses from the brink of collapse to sustainable enterprises. And he doesn’t just talk a good game; Irvine is a successful entrepreneur himself with a family of companies to his credit, from frozen foods and liquor to protein bars, restaurants, a traveling live show, and a namesake foundation that gives back to America’s veterans and first responders.
Now Irvine is sharing the success secrets he has learned along the way so he can help others thrive. As he says in the book: “I’ve always wanted to write this book, and now I finally have enough hindsight to analyze the moves that transformed me from an aspiring entrepreneur to a successful one.” In this book, you will:
Learn how to stop micromanaging.Understand what really motivates you, how to be accountable, and how to manage ego.Foster the traits of authenticity and trust into your culture.Change your mindset around technology and social media.
PUBLISHERS WEEKLY
What does it take to be successful? asks Irvine (Fit Fuel), restaurateur and host of Food Network's Restaurant: Impossible, in this self-involved business manual. Drawing on stories from his career, Irvine dispenses familiar advice on how to run a business: "invest in your people," "lead by example," and adjust one's business model when scaling up. His enthusiasm is evident, but the takeaways from his stories sometimes conflict—as when he exhorts, "Don't delegate. Don't manage. Just do." despite earlier recounting chastising a restaurant owner who "refused to delegate"—and it's not clear how advice about cleaning grease traps and taking a sullen maître d' to task apply to other work environments. Irvine's rambling presentation shows more enthusiasm for telling his own story than imparting guidance, as when he oddly suggests that the implosion of his first marriage, torpedoed by his 18-hour days "in the kitchen and pitching TV shows," was a "trade-off" business owners might expect to make, because "sacrifices are worth it." Irvine's zeal for his work may inspire some, but the hazy recommendations and self-congratulations are a letdown ("I have always been possessed by big ambitions, and so I am eternally grateful that I was also blessed with a work ethic to match"). This lands with a thud.
