Posts by grandciel

We "re-opened" a restaurant and bar (after significant remodeling) in a rural community 8 months ago and while our initial few months went great - things went south with the economy. We realized that we couldn't survive with...

I just wanted to thank everyone for their help. We did let our EC go and hired a new one (with ties to the community and great ideas and attitude). It has been a great win for everyone. The staff is flourishing under new leadership and...

I'm pretty familiar with the labor laws here as I have another business that employs a fairly significant number of people and had a labor lawyer review the state laws prior to moving here. SD is also an "at will state" which...

Thanks to all who answered. I appreciate the responses and honesty. It was hard to put everything we are dealing with into the post but it appears that you all "got it." In reference to the two culinary trained chefs, the...

We just opened a new restaurant in a town of about 700 in South Dakota and hired two new culinary school trained chefs, both of who also had experience. The first is an older chef who had left the retaurant business but wanted to...

I just wanted to introduce myself. I am self-taught and love to spend time in the kitchen. Five years ago my husband and I started a hunting lodge/bed and breakfast where I plan and mostly prepare all of the food for up to 20 guests. ...