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!
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"Like water for chocolate" | 
