Minute With Mallon: Microwave Thinking, Slow-Cooked Success!
Welcome to Minute with Mallon!
Something I Taught:
Years ago, I heard someone say that we live in a microwave society. We want everything done quickly and have become more and more frustrated with having to wait for things to happen.
I was working with a client last week who said that he was interested in starting a side hustle. He's a very sharp guy and gets excellent results for his company. But he also gets frustrated that career progression within the company takes such a long time.
I asked him to think about his boss, who is also a client of mine. "Do you think he ever started a side hustle while he was in your position?"
The obvious answer was no.
Then I asked him about another high-ranking person and whether he thought that person had ever had a side hustle
The answer again was no.
Then we took a few minutes and talked about how long it would take and the kind of effort it would require to start and then maintain the side hustle he was thinking about. He agreed that it would take a lot of time.
"Do you think that lack of focus on your current position could get in the way of your success?"
The answer was yes.
So, what's the real lesson here?
We live in a fast-paced, microwave world—but real success still comes slow-roasted. If you jump into something new too soon, especially before you’ve really nailed what’s in front of you, you risk stalling out. Promotions, trust, and progress come from showing up fully—not from chasing the next shiny thing. Before you pivot, ask yourself: have I finished what I started here?
🔥 Take a step back this week and ask: Am I still watering the seeds I’ve planted—or already scanning for the next field? Decide what matters most right now, then lean in with focus.
The best things in life take time… and your full attention. There's no way around it!
Something to Ponder:
“Adversity is a terrible thing to waste.”
Something I Learned:
I'm reading a really good book called Unreasonable Hospitality by Will Guidara. He's a restaurateur who took the restaurant Eleven Madison Park and turned it into a New York Times 4-star restaurant and, eventually, the #1 restaurant in the world!
It's an amazing story. At a certain point, he realized that food is food—in other words, there are lots of restaurants in the world that serve incredible food. So he decided to become known as the number one restaurant in the world for hospitality.
“Service is black and white; hospitality is color.
‘Black and white’ means you’re doing your job with competence and efficiency; ‘color’ means you make people feel great about the job you’re doing for them.
Getting the right plate to the right person at the right table is service. But genuinely engaging with the person you’re serving—so you can make an authentic connection—that’s hospitality."
The book is about how getting creative and going above and beyond with genuine, thoughtful service can transform ordinary experiences into unforgettable ones.
It will open your mind to new ways your business can take care of clients—ways that differentiate you from the competition, no matter what industry you're in.
Highly recommended for anyone who has customers!
Something I Saw:
Red Snapper Tacos in Belize
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Hope you have an incredible week!
Robert
