When we started planning for bread&cup, I knew we had a good idea in mind. I just wasn’t certain how good.
Judging from your comments over the last two months, it looks like we hit the mark.
Earlier this week, one of our staff asked me if what it felt like to see people coming into the restaurant and leaving with a smile on their face, saying something like, “We’ll be back soon!”
I told her that’s the point, that’s why we do what we do.
Despite the long hours, the aching feet, the details to keep up with, all the invoices to keep track of, your comments and repeat visits make it worth it.
It’s hard work owning a restaurant, but with great cost comes great reward. If hard work doesn’t intimidate you, and if you’ve always wanted to work with food, but feared you didn’t have the right experience, or if you just thought bread&cup seems like a neat place to work, we invite you to stop in and apply. We can’t promise the moon, but who knows, you might be the kind of person we are looking for.
You’ll never know until you take the risk to ask.