Jumped ship

[marmalady]

Gee, Panini and Phil,

Maybe we're on to something here! A real 'ChefTalk Cafe'!! Seriously, thanks so much for the words of support.

I don't want to sound like I'm owner bashing, and I do agree, it takes all kinds. I just wish they were all smart kinds. I really do feel for this guy; nice guy, honest intentions, life's dream, etc., etc. His major drawback was that, as he told me SO many times, 'I've been in business for 35 years'. Well, it was a florist business - NOT a food business!

He never got a good consultant, and that's why he got ripped off on the 6-basket fryer fiasco and the line setup; never had a menu consultant for development; and apparently never had a financial consultant to advise him on how much he had to sock away for startup labor, food, etc. costs. So now his **** are in a vise and he's panicking at the $$$$ flying out the door, with very little return.

I feel sorry for him - to some extent - if he had just listened to the food people he hired instead of making executive decisions based on his money panic, and his self-proclaimed knowledge of business, the opening would have run more smoothly, with systems already in place for the employees to follow. As it stands now, no one knows their responsibilities, there are no clearcut guidelines for such commonplace things such as where to put dirty aprons and towels. I'm sure y'all can see the chaos that has reigned supreme!

He learned the hard way with the 'toaster fiasco' the first week we were open for breakfast. Kept telling me we didn't need the conveyer toaster; he brought their little K-mart 2 slice toaster in from home, as well as the GM's 2 slicer. The toast and bagels didn't fit in the slots, the bagels didn't fit, the toast took 3-4 minutes to toast, and when we had to use both at once (plugged into the same 'surge protector/extension cord', they tripped the circuit. He got so many complaints that first week, he finally bought the *** conveyer, but by that time he lost some customers.

Ah, well, water over the dam now; not my problem anymore. I HAVE learned from this; my learning curve was SO steep, and I loved it! As I said, I'm so curious to see how it's going to do, once the customers get over their awe at the physical plant (it really is beautiful) and see the menu is nothing over the top, and continue getting bad service because he won't support the kitchen staff.

Off topic - Jeff, are you going to make it to the FFS? I'd love to meet you and give you a hug!

[panini]

Marm,
It's not looking good. I can't believe I forgot we will be away that Mon. thru Fri.before. Taking Nick to Disney. I checked and found a pretty good deal on flight and room but it gets me out of here Fri nite and back Sun, nite. If I go I'll be leaving getting the shop back open to Sophie and that's a pretty big chore. We're also shutting down the other kit. for the week. I will deside this week. I would really like to go when I have more time to visit old and new friends and do some dining.
Jeff

[marmalady]

Does sound rather tight, Jeff - sorry you can't make it. I so understand responsibilities coming first!

[cape chef]

Dear Marmalady,

Wonderful insights given here.

I just want to send you my best wishes for success in whatever you do....

I'm sure you'll rise to whatever occasion comes your way
CC

[marmalady]

Thanks for the thought, Brad,

Life is opening a lot of doors for me right now; I have a couple of small catering jobs to do for the Spinal Cord Project at Rutgers coming up, and just answered an ad for a part-time private chef in a nearby town; good pay, good hours, we'll see.

[chefboy2160]

Hey marm , congrats on your freedom . You should always look back on this as a hard learning experience . Everybody , especially owners know how to do our job because they have a kitchen at home and have watched Emeril on the TV. Dont take it personal , just hold your head high and know that you were right and you tried to do the right things for the restaurant . I see in your future that you are going to make some customers real happy very soon . Keep cookin , Doug