For a quiet opening we sure are making a splash.
All we did was unlock the front door and turn on the "open" sign.
And people are coming in and buying food and drinks.
The reviews are of shock and awe. People are ALL saying that they will definitely be back. On Google, yelp, and FB.
What is really confusing is that everyone is saying I'm an "old school" chef. When I came to middle TN 30 years ago in 1991 the local American Culinary Federation chairman claimed I was one of those "new breed of chefs" and then proceeded to tell me where I could find a job locally but that he had no use for me. I still feel that burn to this day.
The cookie my wife and I developed together are outselling chocolate chip. So I've named them after her.
The Savarin were slow out of the gate but catching on and gone and now demanded....I've got to make more. I'm completely Out of the backstock I had of them. Cheesecakes flying, cupcakes by the hundreds, cookies by the dozens. Eclairs too....of course the meat pies and breakfast sandwiches. Homemade sage sausage, smoked gouda, scrambled egg on a homemade English muffin.
And somehow I have failed too....
We are supposed to be a coffee house with great coffees and teas. And they are there being expertly brewed and extracted with the best espresso machine and tea pots available with the best specialty products. But I have blown out the drink sales with bakery sales. The drinks are moving but very slowly as an afterthought. They are so far in my shadow that they are not getting to see the light of day.
I've got some ideas as to how to fix this....hopefully they will work.
All we did was unlock the front door and turn on the "open" sign.
And people are coming in and buying food and drinks.
The reviews are of shock and awe. People are ALL saying that they will definitely be back. On Google, yelp, and FB.
What is really confusing is that everyone is saying I'm an "old school" chef. When I came to middle TN 30 years ago in 1991 the local American Culinary Federation chairman claimed I was one of those "new breed of chefs" and then proceeded to tell me where I could find a job locally but that he had no use for me. I still feel that burn to this day.
The cookie my wife and I developed together are outselling chocolate chip. So I've named them after her.
The Savarin were slow out of the gate but catching on and gone and now demanded....I've got to make more. I'm completely Out of the backstock I had of them. Cheesecakes flying, cupcakes by the hundreds, cookies by the dozens. Eclairs too....of course the meat pies and breakfast sandwiches. Homemade sage sausage, smoked gouda, scrambled egg on a homemade English muffin.
And somehow I have failed too....
We are supposed to be a coffee house with great coffees and teas. And they are there being expertly brewed and extracted with the best espresso machine and tea pots available with the best specialty products. But I have blown out the drink sales with bakery sales. The drinks are moving but very slowly as an afterthought. They are so far in my shadow that they are not getting to see the light of day.
I've got some ideas as to how to fix this....hopefully they will work.
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