Marla's Restaurant Blog

Julia Child Week update

I came in at 8:30 on Monday, a day when we're closed, to prep for Julia week.

I came in at 9:00 on Tuesday to finish prep and pull everything together.  Went home for a hour to shower, eat a slice of frozen pizza and go back to work the floor on the "opening night".

In 4 hours, we sold just about all of the food I worked two days prepping.

Couldn't wind down last night so found myself cleaning the bathrooms at home at 10:30pm.

It's now Wednesday, 8:22 in the morning and I'm back at it, coffee is brewing, ovens are heating.  This is going to be a very long week.

They survived.

Checked in at the restaurant tonight even though I wasn't due back until tomorrow.  All is well.  Only slight problem was that my saute cook and my manager got together and thought the freezer was broken because the fan wasn't working and ice was dripping.  They started  to pull all the food out and stash it in our ice cream freezer before calling me.....I suggested that it was just in it's regular defrost cycle....Which it was.  Came back on in 20 minutes.....they put everything back.  Live and learn.

Taking a Vacation.

I just returned from a wonderful week at St. Simon's Island with friends and family.  We rented a house.  Had a pool, walked to the beach.  Ate great shrimp and crab.  We had cocktails on the porch and played lots of cards. 

In the back of my mind was a dull worry about the restaurant.  Usually I don't think about it, but this time I was curious and a little nervous.  It has been a slower July.  Tax Free days hit on the second weekend sending customers to the malls.  Downtown Atlanta restaurants are running special priced menus this week.  Did I get all the bills paid that I was supposed to?  Were there any equipment problems?  Was anyone out sick?  Did anyone make a stupid mistake at a table?  Was the kitchen watching the purchasing carefully?

It's a tough time.  I hate July.

Summer blues....

Ok, I'll admit it, business is slow.  Part of it is summer.  July is slow.  People are at the beach.  People are visiting family.  Happens every year.  The economy has dropped our business about 15 percent for most of this year, though both May and June were busier than last year.  Amazing.  But we're back in a slump.  Week night business is fine.  And Sunday brunches are crazy, but Friday and Saturday nights are off.  So we are careful about our food and liquor purchases.  We cut back on linen orders.  And we let the busser have some extra nights off, since he works two jobs. 

We adjust the menu so we offer more small plates for smaller appetites and budgets.  We watch how many loads of dishes are being run through the dishwasher half empty.  (We are charged by the load).  We clean.  We really clean.  We strip the coolers and scrub the walls, racks and compressor coils.  We reorganize our storage areas.  We polish the copper.  We pressure wash the deck. (that's me of course).  We update recipe costing.  We send people home. (Volunteers are usually ready.)  We retrain.

I've been through ups and downs over the years and I think we're doing a lot better than many restaurants.  Our overhead is low.  We're a small shop with a small crew.  We can adjust.  And thank goodness for our many regulars.  They may not be coming in as often, but they are coming in and supporting us and encouraging us.  We're still here.

The week improved....

Ok,  I'm feeling better.  We had two private parties this week and I nailed them.  I went home Friday evening, bragging to my husband about what a good job I had done (because when you're the boss, no one else does this) and he reminded me of what I had said on Wednesday...see previous post.  Yes, yes...but I'm beginning to realize that I just really hate Wednesdays because my sous chef is off.  Oh and the never ending list of crap that needs to be fixed and attended to?...  I just wrote it all down and handed it to Greg, my repair guy.  I just can't do it myself anymore.

Bad Reviews.....

  You know what they say about opinions.  Opinions are like %@#)%, everybody's got one.  I recently received a not too flattering review on Yelp. Guy came in for brunch and said the server got everything mixed up at the table and the food was uninspired.  This is right after another not so glowing review also on Yelp.  Who are these people?

   Just so you know, most of the chefs I know take this thing very very personally, at least for an hour or so, I know I do.  I want to pull the covers over my head and never go back to work.  I kick myself in the ass for not being everything to everyone at all times.  It doesn't matter that my back was breaking or that I had just called an ambulance for a customer having seizures in the dining room while trying to keep the driveway from being blocked by the fire truck so the 100 people or so in the dining room at the time could leave for the Va Highlands Festival on time and the party of 25 on the back deck could get in.

  Just how inspired does someone want a Sausage and Pepper Omelette to be for $8.75?

  But I don't take light of the restaurant saying that you're only as good as your last meal.  I liked Saturday night's crowd better.  The guys who said it's the best meal they have ever had and the couple who said I have the "perfect" restaurant.  Too bad the Sunday guy ruined my weekend.

Back to Reality

Ok,  THAT seven days blew by me.  Returned home safe and sound and went right to work the next day. Came back to very good business, the kitchen in tact, the ordering done very well.  This was the first trip I had made since my old sous and I parted ways at the beginning of the summer and the cooks stepped up to the plate and did a great job. 

Right now I am working on new lighting for the restaurant.  Half the installation was done on Monday, the remaining lights to be installed will go in after Thanksgiving week.  I am very excited.  The dining room looks great.

I have my web guys working on updating my website with a major overhaul.  This project was started in August and due to miscommunication was not picked up again until last week.  Now they want me to overnight some photographs.  Well, I'm too cheap to overnight the disk, so good old priority mail will have to do.

I have ordered new plastic drapes for the outside deck.  Our old ones are worn out, they shrink after time and no longer seal out the cold.  Those have been ordered.  Install is after Thanksgiving.

Oh, and I happen to be slipping out for a family vacation Thanksgiving week.  Yes, two breaks in one month.  I have never done that before.  My family does not want anything to do with this trip, and are complaining that I am dragging them and that they will be miserable.  Can't wait.

I am no longer a young woman!

Tuesday:  Came in and set up the specials for the supper menu.  Did some paperwork.  Worked 5 hours.  Helped my sous get set for the day since I cut back hours.  Will not do so next week.

Wednesday:  Cooler down, See previous entry.  Cooked,  but business was slow.

Thursday:  I worked on getting our deck "winterized".  Cleaned the gutters with my husband and the top of the heater.  While I was up on the ladder, I couldn't help but notice some dirt and mold had accumulated on the underside of our large awning out back.  So I cleaned that too, from the top step of a very tall ladder, reaching over my head.  I must have moved the ladder 20 times.  But nice and tidy.  Deck was closed that evening so I had my dishwasher clean the floors really well. Of course I had to show him EXACTLY how to clean it and how much chemical to use without taking the stain and sealer off.  Busy evening, cooking, prepping, running food.  Helping floor staff.   By the end of the day, every part of my body below my neck hurt, even my elbows.  I wobbled home with my hurt foot.  After  three Motrin, a piece of toast, a vodka soda and I shower, I went to bed.

Friday:  Implemented a new entree after fighting with my fish purveyor all day about a missing delivery.  Not the most smoothest transition. Rained all day, so no work on the deck.  Prepped a little then Hosted.

Saturday, staff brought up the carpet we use on deck and laid it down.  I was on my hands and knees with my butt in the air smoothing it out.  Had a fund raiser, again packing up and hauling food to the event.  Worked it with my event buddy and a waiter.  Very successful.  Wanted to get drunk, but I was driving. 

Sunday was very busy.  I am going out of town in a couple of weeks, so worked with my staff on the food ordering.  I've been doing it all since June. Brought additional heaters up for the deck.  Had trouble hooking them up, but a kitchen guy got them going.  Deck is warm, clean and comfortable. Used it for a private party on Sunday night.  Busy brunch, busy dinner.  I am so tired I could cry.

Refrigerators

Our weekend business is still a little off, but weeknights and Sunday brunches have been very strong, so we're plugging along in this crazy economy. 

Our main refrigerated walk-in was blowing hot air when I came in on Wednesday. Called my repair man who sighed and said he would be there by mid afternoon. Started pulling the still cold food upstairs to the kitchen in this order:  Fish, meat, dairy, herbs, mushrooms, lettuces.  Had to get me husband in to help since this involves moving cases of stuff up 1 1/2 flights of stairs.  Ugh.  My adrenaline was pumping so hard, I was sure I would have a stroke.  Luckily my Linen delivery man came in during all this and with his young, football player body, was able to run a lot of stuff up the stairs and stack it on the kitchen table for me.  I am so glad I have another small walk-in upstairs in the kitchen.  I have lots of refrigeration on the line to so I was able to load up every cold spot with food.

Repair man showed up 2 hours early.  Have you ever heard of such a thing?.....Still took a couple of hours and an ice bag on top of the compressor to diagnose how far the damage went.  All the way of course.  $1500.00.  Cooler was up by Pm.  My staff got everything put away downstairs.

"A Perfect Storm"

Kind of a stressful week.  We had a lot of no-shows for the wine tasting, and this from regulars.  Even though we kept their money because the spots are presold, it's a disappointment that I have to do it.  Very frustrating.

Saturday night our early reservations came late.  Our late reservations came early.  I should have held the early tables at the bar and did not.  Very rough.

Sunday Brunch.  One employee out sick, another had a family member go to the emergency room and had to leave.  Very smooth.

Nothing a few glasses of wine and some regrouping can't cure.