Monday we launched a series of new additions and changes to our menu and operation. I’d like to outline a few of the reasons for these changes, because some of them include doing away with some items that have been around for a long time.
Gone are the baguettes that we’ve made since opening. Why take away such a staple? By baking new sandwich style loaves, it will allow us to make sandwiches that have a softer bite and a more consistent loaf. We are keeping and increasing production of the ciabatta loaf, as well as adding fresh … more »
I picked up a habit years ago based on advice given to me as a college student.
“Leaders are readers”
These words were permanently etched into my mind, and I’ve been trying to live by them ever since.
Here are a few books that have kept me company in the early winter hours in January when the house was cold and quiet and no one else is stirring.
Small Giants by Bo Burlingham
This book was a huge affirmation of the choices I made to do business my way and not to just follow the standard ideas that have … more »
It’s been a long winter this year. You know it’s been rough when it hits 40 degrees and you think it’s a good day to grill out. Thankfully seasons come and seasons go. The sun always comes up. Spring always arrives, with Hope tagging right along behind it.
Winter is always a tough season in our business. The wind and cold keep people away and there is nothing you can do about it. And when business is slow like this, it’s easy to fall into a slump of blame and complaint instead of thinking creatively about what you … more »
all good things must come to an end.
For the better part of two years, the process of creating Jack&June has been a labor of love for me, going from an idea and a few menu sketches to a beautiful Railyard restaurant with fantastic kitchen and service staff. There was no way of imagining what the dynamics of the new West Haymarket Expansion would be. They have been challenging to say the least, not to mention unpredictable at most.
It’s become clear that the concept of Jack&June as it was originally designed needs to change to adapt to the demanding … more »
Without a doubt, the Haymarket has recently gone through a sudden metamorphosis, seemingly almost overnight. The outer features like the Railyard and Pinnacle Bank Arena are obvious changes to the landscape, but there is another change that has simultaneously occurred. The increase in traffic means a lack of street side parking.
As a resident of the Haymarket for six and a half years, it’s been fascinating to watch the transformation of the area from our front door step. In those early days, our patrons could often park on the street right in front of our restaurant and walk right in. … more »
…or any other crisis for that matter.
2013 conditioned me in a Pavlovian way to dread the bleep of my smartphone, fearing that it might be yet another notification that something has broken down, hit the fan or gone wrong. I know it’s not a good way to live, and I put at the top of my New Year’s Resolution list to learn how to keep concern from turning into worry. When I got the text at 7:02am from my chef saying there was a fire in the restaurant and the fire department was on the scene, it was another … more »
If you’re like me, I bet you can write down a half a dozen bits of advice you’ve been given over your lifetime that you use as personal reminders over and over again. On the top of the list is from my dad, Jack, on how he described there being more than what meets the eye. Just when I started thinking that the other guy has it better than me, or the grass seems to be greener on the other side of the fence, he would bring me back to his hallowed statement, “Son, all that glitters is not gold; … more »
I keep writing to you because I want there to be at least one positive voice amid the negative ones you hear in your head. You know what they are. They are the voices of the detractors, the spies, those demons of self-doubt that create a dizzying cacophony echoing between your ears in your quieter moments. Everyone has them. Some are louder than others. Some people do a better job ignoring or silencing them, but they are present nonetheless.
You are an entrepreneur because you are the Keeper of an Idea. Keep forever in mind that ideas are … more »
You are only as successful as the people you hire.
As you assemble your team and grow your business, always keep in mind that the success of your business is directly related to the success of your personnel. As an employer, your staff is under your watch and care. Even if your business is struggling and can’t pay top notch wages, you can still help them grow professionally and personally and make them feel like a valuable part of the family.
Amanda has been an unsung hero of our Little Restaurant That Could. Starting out as a kitchen … more »
“How do you do it?” he asked.
I replied, “It requires being surrounded with a good team, a whole lot of trust, a deep respect and commitment to the idea….”
He interrupted, “No, not that. How do you do it? How do you work with your spouse? How do you keep together through all the stress and demands of owning a small business?”
I said yes, and repeated what I just said.
Karen and I are in the minority. Doing business with family is a difficult endeavor. Owning your own business is hard enough. Doing it with blood kin increases … more »