I can't tell you how much I miss having the opportunity to read, muse, post; like I used to. Now, when I do have computer time, I'm checking reviews on Urbanspoon, Yelp, Trip advisor. I check Chowhound to see if anyone metioned the restaurant. I'm constantly updating advertising, posting menu specials on facebook. When I do have time to come here, I feel like I'm a stranger with nothing new to add other than we're busy busy busy.
Business was phenomonal since the holidays. Mardi Gras was a huge success. The festivals just keep coming. We've gotten so many great reviews that we have become a bit of a destination. What we did in a year and half has lots of people amazed, including me.
I am constantly suffering staffing problems. I don't know if it's the work ethic here, or some other thing I just don't get. In the 18 months we've been open I've had close to 30 people on the payroll...and I never have more than a staff of 6! People come and go down here like it's a revolving door. The training is exhausting when you have to do it over and over again. Every time I think we've got a good staff, someone just stops showing up. Don't know what to make of it.
We changed from counter service to table service about 8 weeks ago. All my cashiers had been servers in previous positions, so the transition was easy for them. It was scary as shit for me. I was very comfortable with the way things were running but believed for good growth, we had to be a real restaurant, with waitstaff. It's been a huge success. They're making great tips, too.
The lines have been growing, too. We have a line almost every weekend, and this past week, we even had a line a lunch time. It's because of the lines that we took some of our ill gotten Mardi Gras money and ordered 4 more tables and 14 chairs for additional seating. We moved some of the dining room equipment into the kitchen to make room. These changes made sense once we stopped the counter service.
We've got Essence Festival the weekend after the 4th of July. After that, there should be a bit of a slow down. I'm doing a cooking demo for the Southern Museum of Food and Beverage this sunday for the Creole Tomato Festival (see, another festival!) I'm making my summer pasta. If I can remember, I'll post the recipe.
Then, with more ill gotten mardi gras money, Lou and I are going to California in August. Three days in San Francisco, 2 days in Napa and 2 days in Sonoma. I'm closing for 10 days so Lou and I can take a vacation. We haven't done that in almost three years.
I love you, NCT....you were with me when I moved, when I got this space, when I built out the restaurant....and I feel like I left you in the dust. Buzz, John...I loved when you came here. Don't forget me, friends. I think of you all the time.
xoxoxo
Business was phenomonal since the holidays. Mardi Gras was a huge success. The festivals just keep coming. We've gotten so many great reviews that we have become a bit of a destination. What we did in a year and half has lots of people amazed, including me.
I am constantly suffering staffing problems. I don't know if it's the work ethic here, or some other thing I just don't get. In the 18 months we've been open I've had close to 30 people on the payroll...and I never have more than a staff of 6! People come and go down here like it's a revolving door. The training is exhausting when you have to do it over and over again. Every time I think we've got a good staff, someone just stops showing up. Don't know what to make of it.
We changed from counter service to table service about 8 weeks ago. All my cashiers had been servers in previous positions, so the transition was easy for them. It was scary as shit for me. I was very comfortable with the way things were running but believed for good growth, we had to be a real restaurant, with waitstaff. It's been a huge success. They're making great tips, too.
The lines have been growing, too. We have a line almost every weekend, and this past week, we even had a line a lunch time. It's because of the lines that we took some of our ill gotten Mardi Gras money and ordered 4 more tables and 14 chairs for additional seating. We moved some of the dining room equipment into the kitchen to make room. These changes made sense once we stopped the counter service.
We've got Essence Festival the weekend after the 4th of July. After that, there should be a bit of a slow down. I'm doing a cooking demo for the Southern Museum of Food and Beverage this sunday for the Creole Tomato Festival (see, another festival!) I'm making my summer pasta. If I can remember, I'll post the recipe.
Then, with more ill gotten mardi gras money, Lou and I are going to California in August. Three days in San Francisco, 2 days in Napa and 2 days in Sonoma. I'm closing for 10 days so Lou and I can take a vacation. We haven't done that in almost three years.
I love you, NCT....you were with me when I moved, when I got this space, when I built out the restaurant....and I feel like I left you in the dust. Buzz, John...I loved when you came here. Don't forget me, friends. I think of you all the time.
xoxoxo
