One thing I like about the holiday season is the natural opportunity it provides for reflection and self-evaluation. I use the time to look back over the books I’ve read and the goals that I set for the year. Since I’m inclined to this kind of analysis, I find it enlightening, sometime discouraging, but mostly invigorating as I look toward the future and make sure I’m doing what I can to ensure that it’s better than the past.
We recently completed an online survey with over 300 people responding with extremely helpful feedback about our business. People can be more … more »
The following is a post from 2010. Occasionally I like to repost a story that now carries new meaning. It was a very dark time that made me ask if it was the last Christmas I might have with my bride. Thankfully the answer to that question was no.
I was talking with The Future the other day about Christmas music and our discussion led to bands that feel the need to make a Christmas CD and how often these kinds of albums don’t seem to measure up to anything else the band had recorded.I asked him if … more »
I can laugh about it now, but it wasn’t very funny at the time.
A couple of weeks ago, on a football Saturday, we were preparing for the day as usual; extra beer on ice, sufficient Bloody Mary mix, making sure everything was in place for the rush that lie ahead. About 8:15am, an employee handed me the phone, indicating it was a police officer.
“This is Officer Chamberlain. I’m calling to inform you that your liquor license has expired and if you sell alcohol today, you will be out of compliance.”
I replied, “Yes, I know. I renewed it … more »
Some of you know from previous writings the reason I titled my blog, The Sustained Chef. I wanted it to remind me that sustainability is an incomplete conversation without addressing the important choices and habits of the personal life. Am I just as concerned with the inward fruits that are borne from my lifestyle as I am with the outward fruits that I cook and serve my guests?
The essence of sustainability is asking the question, “Can we keep going this way?” It applies to how we grow our food and how we produce our energy, but it also serves … more »
Nick Goodwin is posting to the Instagram page With the locals this week. He asked me the question, “Why Lincoln?” Here’s my answer:
We came here 24 years ago because of an invitation. We stayed because we settled.
That sentence may sound less than inspiring, but like much of the appeal of the Midwest, its meaning is deep and its significance beyond first glance.
The word settle might connote giving up or giving in. It may bring to mind an idea of resigning and accepting second best. Why settle in Lincoln when there are more exciting places … more »
Its interesting how it takes one day like today to completely change one’s outlook. The overcast skies, damp air and cooler temperatures signal a distinct change of season. For me it brings a little twinge of grief, knowing I’ll be forced indoors for the next several months. I’ll be sad to lose my garden, and the yard full of flowers that I nurture. I’ll say goodbye to the birds that fill my trees and balmy evenings enjoying the chirp of crickets and buzzing noise of locusts.
But there is a time for everything, and the turning of the season brings new pleasures … more »
With the completion of our Market Meal season, it feels a little like summer camp is over, with all its rituals and traditions that my staff and I have come to enjoy. There were 17 Saturdays of sun up to sun down work, beginning with the pulling of the green wagon through the market, to setting the menu and prepping in the middle of a busy brunch service. It continued with the pre-service stress of trying to get all the last details of the menu that were overlooked, briefing the staff on the uniqueness of the items for that night … more »
You’ve obviously noticed the amount of new restaurants cropping up downtown and surrounding the arena. This is an exciting season in Lincoln’s culinary scene. It’s good to see people willing to put their chips on the table and get in on the action. Competition is good for everyone involved. It’s good for the consumer by providing more choices. But it’s also good for me as the business owner. It forces me to stay on my game, remind myself why I am in the business and constantly push me to ensure my guest is receiving the best food and hospitality they … more »
If you’re at the point in your journey where you find yourself sitting in front of a banker and you hear these words, “the restaurant business is the hardest for a startup…”, it’s likely a prelude to saying why they don’t want to lend you the money. At which point you will be faced with a choice; listen, agree and give up, or dig a little deeper to find your resolve and keep pressing toward your dream.
I’ve sat across from that desk.
When you set out to own your own business, there are certain things you stop … more »
We had the privilege of hosting and hearing my favorite band on the planet, The Elders, last Thursday. They played a show at Vega, just a block away from the restaurant, and man, was it ever a blast. Surrounded by family and friends, we danced and sang like crazy people should. If I seem overly enthusiastic and hyperbolic, here’s why.
Four years ago I was providing care for my wife who had undergone surgery to remove a tumor attached to her right ovary. It was malignant and yes it would require extensive treatment. It was hard to wrap my head … more »