Oh yeah, the website is happening ASAP. But these 16-18 hour days lately haven't provided any time. But I've got Monday and Tuesday to do the back-end stuff and get the site up.
And yes, many more photos are coming. Given I'm also a photographer, I'm planning a restaurant photo shoot sometime this week to get good pics of the restaurant itself, plates of food, individual items, etc.
This was the conversation I had with my head cook yesterday. We are changing her schedule a bit and going to go big on the prep. She will be coming in early and prepping enough of the stuff that can hold for a few days that we hopefully won't need to prep every single thing every day.
But the one thing I won't compromise on is the meat. I refuse to smoke things ahead of time and then reheat for service. The time I feel I need to resort to that, I'll just close the place down.
So, to help manage the capacity issue, I'm going to move to running the pit 24 hours. At close, we'll load that thing up with briskets and butts, which will be done by morning. Then we can pull all of that and put it in the cvap and the smoker will be empty and ready to stock up on all the quick cooking meats and more briskets and butts that will finish for dinner. And the good thing about the cvap is that any of the large cuts of meat that don't sell out by lunch will hold just fine until dinner.
Other things that will help this week will be slimming down the menu a bit so that there's more room on the smoker, and should also help everyone on the line by having fewer different types of orders to fill.
Plus, the weather is suppose to be brutal again this week, with snow, closings, and -45 wind chills, so I'm actually hoping that slows things down a bit.
) What is the possibility that the steady state level could be affected by supply shortages early on?
