Time Tracking: One Of The Best Strategies For Increased Productivity

Want to give yourself a raise?

I can’t think of a faster, simpler way to get more done and make more money than to do this:

Track your time.

Yeah, that’s it.

It’s one of those no-brainer so-simple-nobody-does-it strategies to get more done in the day. Every single day.

It works because, well, we tell ourselves lies about our productivity. We think we’re being productive but we’re rarely as productive as we think we are. (I’m not suggesting we need to run at 100% capacity, 100% of the time. Actually, I think that’s a recipe for burnout… that said, I think most of us have a lot more capacity than we realize because we convince ourselves that we’re maxed out when we’re really not.)

I love time tracking and I try to do it every week. It’s always valuable.

Let me show you how I do it…

(spoiler alert: I’m old school; I realize there is software or mobile apps for this stuff but I find it too easy to minimize them on my desktop or forget to run them (and some tracking software I’ve used in the past has been an absolute resource hog). I like pen and paper and a couple of highlighters. Keep it simple and it’s always in my face.)

On Sunday I draw out my week in 15 minute increments…

Aaron Hoos - Time Tracking

Whenever I recommend this practice to other people, I always recommend that they do it in 15 minute increments. Believe me, I’ve tried 30… and 60… but they suck. They just aren’t as good at giving you a very clear picture of how you spend your time. It’s far easier to look back at an hour-long segment of time and think “I was productive this hour” when in reality you were productive for just a few minutes. But 15 minutes? It’s a good balance between being laser-focused on a small segment of time while still keeping this system manageable. (Hey, I’m not suggesting that you assess every minute, right?)

You’ll notice that I track from 7:00 AM to 3:00 PM. You can track any time you want but that’s what I like to track.

I prefer to get up early and, ideally, finish all my work before noon. (I used to be a nightowl but you can check out this blog post about how I mastered my sleep to wake up early and become more productive and this series of posts when I challenged myself to wake up at 5:00 AM to get into the habit of waking up early).

My absolute best time for maximum productivity is 7:00 AM through about 10:30 AM. I get a lot of great work done then. I keep tracking past noon because I enjoy the process and the early afternoon is still good productive time to work on my biz.

I measure my time in terms of simple green for revenue-generating work and red for non-revenue-generating work. Yeah, it’s not a perfect system since prospect calls or marketing of my own business might be colored red but still be important to do. But you have to pick something and right now I’m focused on building a business that generates more revenue so that’s what I’ve chosen. In a different situation I may measure in some other way. (There was a time, for example, when I would have colored green only for when I was typing words but now that I also bill for other things like consulting, I needed to adjust what I measured.)

Time Tracking — April 16-20

Monday, April 16


So, on Monday I woke up and jumped into my work. It was a pretty good day! I’d give myself a grade of “A” for Monday’s level of focus and productivity. There were a couple of times when I paused for some fun/mental-break/social diversions but that’s okay because those little breaks were like breathers that could keep me focused the rest of the time. My goal isn’t to get rid of all stuff marked in red; it’s just to be aware of it and make sure it doesn’t take over.

Disclaimer: don’t bother trying to read my handwriting. It’s messy. I basically just jot down a quick note about what I do so I can look back and what I did during various blocks of time.

Tuesday, April 17

Aaron Hoos - Time Tracking
Tuesday was a completely different story than Monday. I’ll give it a grade of “C”. The day was a gong-show right from the very first moment. I was in reactive mode, dealing with challenges and trying to solve problems. There were some technical issues. And on top of that I had a few things I felt that I needed to work on that weren’t revenue-generating but still needed to be done.

Fortunately, I feel like I turned the ship around by 11:00 AM and was able to get in some revenue-generating writing for the last few measured hours of my day.

Wednesday, April 18

Aaron Hoos - Time Tracking
Wednesday was better than Tuesday but not as good as Monday. I’d give it a grade of “B”. I got some work done and although I did have a non-revenue-generating meeting (actually, it was a few short back-to-back calls that were all related) I still got some good work done overall.

Thursday, April 19

Forgot to take a picture after Thursday was done, so you’re seeing a bit of Friday in there too.
Aaron Hoos - Time Tracking
Thursday was decent too. I’d give it the grade of “B-” as it was close to Wednesday but not quite there. I did move a bunch of projects forward although I didn’t get to cross as many off as I would have liked.

Friday, April 20

Aaron Hoos - Time Tracking
Friday was another day I’d grade as “A”; a strong finish to the week. I was focused and productive and got a lot of good work done before a quick lunch, and that meant I could enjoy the afternoon at a local book sale. So, a good day, overall!

Assessment

Tracking tracking is a good practice to do but it’s even better when you pause at the end of the week to learn some lessons.

Here are some lessons I learned this week, along with a few reminders that you might find interesting if this is new to you…

1. There is value in the simplicity of the only-2-colors format. However, some of the red-colored spots are still critical to running my business (such as the meeting on Wednesday morning). So red doesn’t mean bad… I just want to be aware and control it.

2. Planning the night before (especially outlining the content I want to write) helps me stay focused and at a higher level of productivity.

3. It’s all in how I start: If I start strong, I can usually keep going and bounce back from interruptions easily. If I start from a reactive trouble-shooting mode, as was the case on Tuesday, it takes a ton of effort to get on track.

4. It’s hard to predict when things go off the rails. And since I can’t always anticipate when that will happen, I need to become better at deciding what is worth my attention when it does. In retrospect, I could have saved some of that problem-solving stuff for after 3pm (when I stop tracking my time for the day).

5. When my mornings are mostly green (what I’d grade as “A” or “B” days) I can usually finish everything I wanted to do by lunch… and then everything I do after that is extra income (if I choose to work) or free time (if I choose). Therefore, I have more freedom and choice after lunch if I can create stronger starts and maintain more consistent focus in the morning.

6. I try to do this tracking every week, which is a great practice but I’ve observed htat the level of accountability that comes from sharing this on Facebook was remarkably good at keeping me even more focused and productive! Not sure I want to share all these details of my life so publicly every week but I think there is value in sharing this a bit more regularly. Will think more on this!

Summary

If you bill for your time or based on a certain amount or type of productivity (such as word count), time tracking is the most effective way to become more productive (and give yourself a raise). It cuts through the lies that you tell yourself about productivity and reveals what you truly do at any given moment of your day.

There are always ways to become more productive and efficient, and a million books have been written about every method and strategy out there. But I haven’t found anything more effective than simply using time tracking to get a handle on what you do each day…

… and then taking a few moments at the end of the week to assess how you did, to learn some lessons, and to aim for something better next week.

Are Microshows The Next Trend In Entertainment?

I grew up before the internet. We had old-school TV.

On Thursday nights, my dad would come home from work with a bag of Doritos and a bottle of Coke, and at 7:00pm my family would sit down on the couch and watch whatever the TV line-up was. (The Cosby Show… and others that I don’t remember as clearly right now.)

TV shows in the US and Canada followed a pretty predictable schedule, not just of when they aired but in how long each was. A half hour show might be 25(ish) minutes plus time for commercials; an hour long show might be 50(ish) minutes plus time for commercials.

Of course, Netflix and similar Video On Demand services transformed how people consume video entertainment, allowing us to watch whatever shows we want whenever want without having to sit down altogether at a specific time.

I love it.

Yet, Netflix (and others) didn’t change everything: when I cut my cable a couple of years ago and switched to Netflix and similar services, I found myself watching shows that were still formatted to that length 25(ish) minutes or 50(ish) minutes.

(And, yes, I realize that Netflix buys some of its shows from television networks that once aired them with commercials, so that explains the time on those shows… but not all episodic shows were purchased from television, yet they still seem to be within the 25-30 minute range or 50-60 minute range; even “Netflix Original” shows that were not filmed for commercial-timing requirement of television.)

Coinciding with my transition to Netflix, my viewing habits have changed a lot: I don’t always have the time or patience to sit through an hour-long show (or a 1.5 to 2 hour movie) anymore. I’m busy. I run a few businesses and I have a social life. I look to Netflix as a quick escape for a few minutes in between my other commitments.

And I don’t think I’m alone. Most people’s viewing habits have changed: people are binging shows, for example; which is a relatively new phenomenon.

As people (in general) find themselves busier and busier, with less and less time to enjoy a full half hour or hour-long show, I think we need shorter alternatives.

There’s YouTube, of course, and how many of us with a few minutes here or there haven’t turned to YouTube for some entertainment? Little videos of 5 to 15 minutes in length are the perfect way to waste that sliver of time you have before going on to the next thing or while waiting for your meal to finish cooking.

But there’s a gap. Do you see it?

  • Netflix provides professionally produced stories of 30+ minutes.
  • YouTube provides a variety of videos in a variety of formats, including less than 30 minute videos; some are professionally produced but many are not.

What we don’t have is a well-produced story that takes only 10-15 minutes to consume. Sure, if I dig around on YouTube I might find something. CinemaSins, ThugNotes, and Last Week Tonight With John Oliver are three of my go-to choices when I have a few minutes. But most YouTube content is made up of shorter shows by amateurs—nothing professional;nothing episodic.

And that, I think, is a HUGE opportunity, and perhaps the next big trend in video consumption: what I call Microshows.

Imagine if Netflix produced a number of shorter shows, each just 10-15 minutes long. Some could be standalone, perhaps tied together in the way that Black Mirror is a series of standalone shows; others could be episodes in an ongoing story.

The challenge producers would have would be to tell a story faster, or break up the “chapters” into smaller parts (as if you were watching an old-school TV show but only from one commercial break to the next in a single sitting so that, over time, they’d finish one storyline).

I don’t think the costs would be that much higher since you’re still telling stories, just spread out into multiple episodes.

And of course it probably won’t do away with the longer-format content but with the way people consume content now (short, fast, mean and lean) I think Microshows are the way we’ll want to consume some of our entertainment in the years to come.

If we’re going to see this happen, it will ultimately come down to whether or not Netflix (or a competitor) sees new-subscriber attraction or existing subscriber stickiness in providing this. And if Netflix doesn’t do it then Microshows could be an angle that an upstart may want to take on to differentiate themselves.

6 Business Lessons I’ve Learned From Climbing

Aaron Hoos

Recently I’ve started learning how to Top Rope Climb! That’s a picture of me (above) at the local climbing center after a couple hours of climbing. That’s my exhausted face! haha

Climbing has always been an interest. Even as a kid I would climb whatever I could; heights never really bothered me.

When I moved to a different city in 2016, I found myself with a ton of free time and looking for an active hobby to pursue… and especially after I rappelled down a 22 storey building (using the same “belaying” method that climbers use to climb)… I decided that I wanted to take up Top Rope Climbing.

As luck would have it, a new climbing center opened in town so I went for a course and have returned to the center to climb now and then. I love it! I love the challenge and the workout.

Basically, you are tied to a rope to protect you from falling and then you climb a vertical surface that has holds for your hands and your feet. The size of holds, and their distance, as well as the angle of the wall, will all determine the difficulty of the climb.

As I climb, I’ve realized that there are a few business lessons to be learned. These are reinforced every time I climb…

Lesson #1

Before you climb, you make the best guess of what your route will be and how you’ll move from one hold to another. But once you’re on that vertical face, you discover what it’s really like and you make changes on the fly based on your up-close inspection of each hold.

The business lesson: Too many entrepreneurs never get off the ground. Many are overwhelmed by all the things you need to do to run a business, and A LOT of aspiring entrepreneurs think they need to have a perfect fool-proof plan before starting. That’s not true. Just like in climbing, you pick a path and make a best guess about how you’ll proceed, and then you get started… with the realization that it’s just a best guess before you start; you need the willingness to make changes as you go.

Lesson #2

When climbing, you’re tied off carefully and you climb with the confidence that if you fall there’s a system of ropes (and someone you’re tied to) to help you have a safe, controlled descent.

The business lesson: Very few businesses succeed right out of the gate. The mark of a successful entrepreneur is not always income and profit from day one. Rather, the mark of a successful entrepreneur is consistent progress in the face of failure. We live in a world where it is SO SIMPLE to start a business. So if one business fails, you just dust yourself off and start another. It’s not always easy but it is often simple. I love the idea that business growth is about getting to failure (and through failure) as rapidly as possible.

Lesson #3

Climbing is problem-solving. When you move from one hold to the next, you’re basically problem solving on the fly. I think that’s what I find so exhausting about it: you’re not just working out your body but you’re constantly working your mind, too: you reach a hold and have to decide “how do I hold it?” and “if I grab this one, what’s the move after that?” You’re trying to think a couple of moves ahead.

The business lesson: Every moment in business is problem solving. They aren’t always catastrophic problems but every moment presents a problem and/or an opportunity that you have to assess and decide and take action on. Do you pursue this client or that one? How do you spend your time? Where do you reinvest your money? How can you refine your brand? Is there a better way of doing something? There are a million moments like this in every business and your job as a business owner is to ask the question and problem-solve the best answer you can as you go.

Lesson #4

Successful climbing involves other people. Yes, you are tied to a belayer and that ensures your safety if you fall. But there’s another person who is invaluable when climbing (especially for a newcomer to the sport, like I am) and it’s easy to overlook these people—other people who climb a climb before you do. Watching them can help you know how to make the same climb.

The business lesson: Ironically, it seems that many aspiring entrepreneurs think they have to have it all figured out ahead of time before they even take the first step in their business; yet, so few will look to mentors and other people who are climbing the same climb ahead of them to learn from them. If you want to build a successful business, choose the type of business you want to build and then find other people who are doing it already and learn from them. Entrepreneurship is not about TOTAL reinvention of the wheel. Rather, it’s about finding other people who are doing it right and modeling their success with your own twist.

Lesson #5

When climbing, there are many different climbs you can do. There are really simple ones where all the holds are straightforward and easy to grip… but the climbs increase in difficulty to more challenging climbs where the holds are quite small and you have pinch them rather than grip, or perhaps the surface isn’t vertical but it’s tilted backwards. You don’t start climbing at the hardest climbs; you start at the simple ones and you perfect your skill on those before moving to the advanced ones.

The business lesson: It’s the same as in business. Even companies that started in someone’s garage and grew into big multi-national corporations didn’t go from one to the other overnight. They started with one customer and a simple product… then a dozen customers and a slightly more complex product… then a hundred customers and a slightly more complex product… etc. Start your business simply and grow organically, working from simple to complex and not trying to skip any steps along the way.

Lesson #6

I’m in pretty good shape but I find climbing to be exhausting. It’s a full body workout using muscles I don’t normally use, and brainpower too! I’ve learned from experience that you can climb for fun but as soon as it starts to hurt, you should stop. But, just like any other exercise, that “pain point” that you hit when climbing can take longer and longer to get to because your muscles develop for the workload. It may have taken an hour for my body to hurt from the exertion the first time, then an hour and a half, then two hours, and so on.

The business lesson: This is a lesson I’m relearning right now in my business! When you build your business you need to stretch yourself (and your business) until there’s pain (maybe until you stretch your budget too much or you push yourself too far or you end up breaking your system or even pissing off a customer) and then you stop, reassess, fix things, take a break, and start over. Each time you stretch to the pain point and then fix it, that pain point becomes farther and farther out.

I’m enjoying my new hobby… and I love seeing the connections between climbing and business! I hope you’ve found these lessons to be useful reminders for you, too!

How To Copy The Celebrity Chef Business Model In Any Industry

Celebrity chefs. Years ago it was a term no one had ever heard of. Today, it’s a phrase that has come to mean a very specific type of chef… and I would argue that, even though it’s an annoying and increasingly-overused term, it’s a business model that other businesses can steal and use to grow your business to a higher level.

What Most People Do (Versus What Celebrity Chefs Do)

Most people get paid to do a thing, whether a real estate investor, a stockbroker, copywriter, an accountant, a dentist, a mechanic, a photographer, etc.

You name it.

Likewise, chefs are known for doing a thing.

They’re known for… well… their “cheffing”. They plan menus and oversee the kitchen staff and they cook. They’re the hardworking staff who make sure that your food comes to your table delicious and just the way you want.

But celebrity chefs? That’s an entirely different animal.

They don’t do as much cheffing (in the strict sense) as they once did.

Compare Gordon Ramsey, Bobby Flay, Guy Fieri, or Anthony Bourdain to… the dude whose name you don’t know but he cooked your meal at Applebee’s yesterday evening.

What’s the difference between the first group mentioned and the poor loser running the Applebee’s grill at minimum wage?

Ultimately, it’s not about talent (the Applebee’s guy is just following company recipes; we don’t really know what he’s like when he cooks without those restrictions… he could be amazing)…

… Ultimately the celebrity chef has moved beyond being paid in dollars for what they do and instead they are being paid in attention for showing others how to do it or how to experience it.

Here’s What I Mean…

A “non-celebrity” chef gets paid to cook and do all the regular cheffery expected of them.

A celebrity chef doesn’t really need to cook anymore. Sure, we see Bobby Flay cooking on Iron Chef America (at least until he quit) but when was the last time you saw Gordon Ramsey, Guy Fieri, or Anthony Bourdain in a kitchen to cook something?

It’s rare.

What are they doing instead?

They’re building media empires that talk about the craft of cooking or even how to enjoy the experience of food.

  • They’re writing cookbooks… and other books
  • They’re starting chains of restaurants and multiple brands
  • They’re creating in and starring in their own shows
  • They’re driving around the country in muscle cars or even wandering around the world sampling food and raving about it

They’re still creating, they’re still presumably doing some cooking, but they’ve scaled beyond that to create a media empire that builds on them and their (often ridiculous) personalities doing something more.

For celebrity chefs, it’s no longer about presenting a plate of food to a customer like they once did when they worked at Applebee’s… rather, it’s about creating a “character” and building an experience for an audience to consume.

And frankly, food just happens to be the main point around which they build everything.

Food is something we all understand and enjoy. And everyone has opinions about what food they love and hate, so there’s a lot of room for people to create emotion around it and to be attracted to some celebrity chefs while being repulsed by others.

But Does It Have To Be About Food?

I don’t think so. I think this same concept can work in other areas and industries.

What if you could become the celebrity chef of your industry?

… of real estate investing?
… of HVAC services?
… of car sales?
… of accounting?
… of dentistry?
… of gym ownership?
… of photography?
… of copywriting?

What kind of personality would you have? What kind of experience would you create?

What would you talk about, to go from getting paid in money for what you DO to getting paid in attention for showing how to do something or how to experience it?

What kind of show(s) would you have? What kind of brands would you create? What kind of books would you write?

The Big Lessons

  1. Guy Fieri is a ridiculous caricature. But he’s a brilliant business person who has created a powerful brand. You don’t have to be yourself to create a brand; you can be a character. (Here’s an old-ish blog post I wrote about building a celebrity brand)
  2. At some point you’ll likely teach people something… either HOW to do what you do or HOW to enjoy or experience the central thing that you do.
  3. Celebrity chefs are not really about cooking; they’re about media empires What can you publish? What shows can you produce? We live in an age where this is so easy.
  4. If someone else is already doing this in your space, that’s okay. There isn’t just ONE celebrity chef. You just need to find your angle. Guy Fieri and Gordon Ramsay are both over-the-top… but in different ways.
  5. This higher level creates “scale” so you can grow bigger, charge more, and build an empire (not just a professional practice).
  6. Of course the benefits of this higher level of business growth brings its own challenges… you need a team; you’ll have haters; you’ll fail more often.
  7. There are also interesting opportunities out there that you might not see right now. Anthony Bourdain was a fry cook; now he basically travels the world and gets filmed eating. There was a point in his life when that was unthinkable.
  8. The secret is to build the “attention machine” and then to keep feeding that machine with new things that support what you talk about. You’re creating sub-brands and shows and content and public relations to elevate your brand.

Celebrity chefs. They give us a template to grow beyond the confines of getting paid for what we do, and they show us how to scale up to something bigger.