Yes, we have a new restaurant opening soon. Yes, it will be a lot of work. And yes, I still plan on having a life.
The latter I wasn’t so sure about 6 years ago. Only a month into opening bread&cup, I thought I had made the biggest mistake of my life. I had no idea what fatigue was up till then. I vividly remember sitting on the couch early one morning, unable to sleep, worried about all the details, and could count out my heart rate BPM by the pulsations in my feet. I was that exhausted.
So why do it again?
Hopefully the answer to that question is that I have a little better idea of what to expect and what is needed to open a restaurant. And what’s needed most are very good people.
Six years ago no one knew us, nor did we really know ourselves. We were learning as we went along. Answers to questions about certain details were made up on the spot. We didn’t know what we didn’t know. All we knew was we had a dream of creating a place that fostered conversation which led to a sense of community, and supported this vision by serving simple food and drink that we ourselves enjoyed. Earlier this month we celebrated our 6th anniversary. I think our dream came true.
So why do it all over again? The simple answer: very good people.
Over the last six years we have gathered some very good people on our staff; men and women we love and trust and enjoy working with. These folks care about our vision and each other, and especially you, our guests. They possess a drive and professionalism that is hard to find. And it is because of these hard working friends we are able to launch our second concept. Our new chef started out in our dish pit. Our beverage manager had never been a bartender before working with us. Our GM started with us from Day One and knows the in’s and out’s of our business like the back of his hand.
Very good people.
All organizations must grow to stay healthy. It’s a basic organic principle that exists in nature as well as in business. How it grows remains a question. Will it grow sustainably and naturally, or will it be artificially induced and hurried to harvest? It’s our desire to nurture our business the way we prefer our food;
Slowly, deliberately and on purpose.