sliding_billy
somebody shut me the fark up.
I am afraid to even open this thread now and see what nonsense you are dealing with.
Someone stole the christmas wreath I had hanging on the front door at the restaurant. WTF is wrong with people?
And I got my ass chewed out this morning by somebody at the county because I went over everybody's head and got higher ups involved and breathing down their necks. It must be working then. :mrgreen:
Someone stole the christmas wreath I had hanging on the front door at the restaurant. WTF is wrong with people?
And I got my ass chewed out this morning by somebody at the county because I went over everybody's head and got higher ups involved and breathing down their necks. It must be working then. :mrgreen:
I am afraid to even open this thread now and see what nonsense you are dealing with.
Someone stole the christmas wreath I had hanging on the front door at the restaurant. WTF is wrong with people?
And I got my ass chewed out this morning by somebody at the county because I went over everybody's head and got higher ups involved and breathing down their necks. It must be working then. :mrgreen:
That sir, is a great quote!I didn't see this thread until today, and I read all 45 pages (so far) from beginning to end. It was like reading a suspense novel. You sir, are certifiably INSANE and have my profound respect for it! I'm a good home chef, and get frequent comments that I should go into business, but I will not be flattered into that living hell.
From what I've read here, if any restaurant has hope of success, yours does. You went into this smart, with obvious business acumen, and without any delusions of grandeur. I'm on pins and needles to finally read that you are up and running. Good luck, and thank you for posting all of this. It is a very educational read.
Couldn't help but think of your situation when I read this.
"Alligator can greet Michigan restaurant patrons "
PORT HURON, Mich. (AP) -- A 4-foot long alligator named Wally will be allowed to greet patrons of a Michigan restaurant.
http://hosted.ap.org/dynamic/storie...ME&TEMPLATE=DEFAULT&CTIME=2013-12-17-14-39-49
This is exactly how I feel. Good people always seem to get the raw deal.
Your customers seem ready for some Prized Pig. They won't care about these struggles, and you will be too tired to care. Catering orders and a brand newly opened resto, don't spread yourself too thin, first impressions and all.
Just a thought, but what about opening as mail order or the like while you work this out. Good luck and hold tight for the ride is just beginning.
Just out of Curiosity are there any other BBQ Joints near by that have ties to the county?????
I didn't see this thread until today, and I read all 45 pages (so far) from beginning to end. It was like reading a suspense novel. You sir, are certifiably INSANE and have my profound respect for it! I'm a good home chef, and get frequent comments that I should go into business, but I will not be flattered into that living hell.
From what I've read here, if any restaurant has hope of success, yours does. You went into this smart, with obvious business acumen, and without any delusions of grandeur. I'm on pins and needles to finally read that you are up and running. Good luck, and thank you for posting all of this. It is a very educational read.
The highest hopes that this hump day gets you over the hump you're on..........
I hope to see you soon Brother
Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...Mike...
Do you know what today is?
It's the day you get to open! (fingers crossed, prayers raised)