Dim Sum Bars & Why Artpreneurs Shouldn’t Act on Every Great Idea

I enjoyed my very first dim sum experience with my uncle early this month.  He took me to Dynasty, a Chinese restaurant in Stockton that has won rave reviews from other chefs and California foodies.

It was yummy- I'm always up for a food adventure.

I watched the people around me, the servers whisk by with their platters of food, stopping long enough- and only long enough (literally for seconds)to ask us if we were interested in the contents.

Then,  whisk! Away to the next table they flew!

Around and around they came with different mysterious food on the hot plates.

And I thought- how fun would it be to have a little coffee/pastry/chocolate dim sum bar.  I guess it would be like a pastry/coffee bar.

Pots of seeping hot tea and coffee by the carafate would sit on the table.  Or, special flavored coffees and seasonal beverages would whisk through.

Pumpkin caramel latte?  Double dark mocha? Featured Christmas blend with the scone?

Featured chocolate.  Mini cookies.  Little croissants. Baby  brownies.  Exotic truffles.

Whisk. Whoosh. Would you like to try? Zip on by. We offer full size to take home with you.  Perfect for your holiday gathering. Don't forget a pound of coffee.   

I can already see the wallpaper, the decor, the tables decorated int he theme of the year- spring, autumn, Christmas.  It's all in my mind...I hear the music I would play.....see the outfits we would wear.

And everyone would have a French accent.  Or not.  (I was never very good at accents).   Accents seem appropriate at a dim sum patisserie coffee shop.

Later this week, another idea came on a morning walk.  I'd been wrestling with some Christmas art ideas, talking with friends, researching online and in books and working through stuff on my sketchbooks. It was coming but not in the fullness of what I knew was in my heart to do. Something was missing.

Then, BLAM, this morning it hit me like my first wonderful sip of coffee in the morning!

It was in my head-what I needed to do, the missing element I have been searching for!

We know when an idea is still in the baking process and when it is in full-idea formation, ready to be acted on.

It's important to know what actions to work on and which ones to let go.

I like what Alan, the group leader of a 48Days.net forum I am on said over the weekend, "Just because you can, doesn't mean you should."

Artists and artpreneurs suffer from over-idea-itis.  A plethora of intriguing business ideas, art projects, menu options and a ton of other stuff comes our way.

How many times have I started down an idea trail that ended up being tossed to the side.

I believe 100% in acting on ideas to figure out if something will work.  But as I get older I wantNEED to get some more discretion.  Time is limited.  Resources are finite. Following too many rabbit trails is too costly in more ways than my finances. I want to grow to know which ideas are a fit for me and which ideas are not.

That being said, I'm probably not opening a Dessert Dim Sum Bar.

But if this idea resonates with someone as a "That's for me!", please do tell me.  I'll come by and blog about it.  And buy some pastries!

Happy Monday!

As we wind down 2013, may you stay focused on the best ideas that will add value to you, your art, your finances, your business and the people you serve.