We’re about two and a half months in, and it’s about time I did something with all these photos I took along the way. The right thing to do would be to share them.
Some people know exactly what our starting point looked like, and can eyeball the finished product day in and day out. A few people had an inside look at the progress. But here you can find something of a play-by-play of my daily life from February 21, 2008 until our May 15 launch.
Enjoy the album. You can find it by clicking here.
Categories: Start-up perils · What's new
I’m nothing if not a diligent attempter at keeping my word.
To that end, I’m ready to get back to that to-go ordering that I said would be a couple of weeks away. Basically, I’ve put together a limited to-go menu that I’ll ask you to use. The portions and prices are in line with our entree menu, as some folks are seeking to-go orders not only at lunch, but also in the evening hours. I need it to be uniform for my own sanity. The entree menu choice of beans or rice is confined to beans on this to-go menu.
You can pick up 5.5″ X 8″ hard copy at the Burrito, or print the image below for use at home or in your office.
Thanks for supporting us!
Categories: Food · Start-up perils · What's new
We’re open, as many of you who came out for our opening weekend already know.
Big thanks to all of you. Big thanks also to friends, family and volunteers too numerous to mention for your help in getting this Burrito electrified. We could have done it without you, but it would have been lousy.
We’ve learned a lot with each shift and have made adjustments aplenty. I’m printing the Menu v1.3 today, so if you have already snagged a menu, I’m here to tell you it’s out-of-date. I’m going to set up our menu online (as soon as I can), so you always have access to the most recent copy.
HOWEVER, one tweak in our processes is this: for at least a couple of weeks, we are not going to be able to support call-in or to-go orders. We are simply swamped.
First and foremost, I consider us a nice little place to sit down and have a meal.
Despite this, I recognize that there’s a demand for calling in for take-out, based on people’s lunch schedules, etc. We’ll sort out a way to support this need as soon as possible. I know you’re tired of pizza. While I regret to throw a monkey wrench into the newly-made lunch plans for those that this effects, I want to do everything with excellence.
I want those dining in-house to have a wonderful experience. That can’t happen if their chow is slow to arrive at the table. I also want to-go orders to be processed quickly (in part because of your tight schedules). That can’t happen well-enough under present conditions (we’re new, we’re thrashed with sit-down customers, we’re working out scheduling, we’re adjusting the menu and we’re working to get ahead in the kitchen).
I’m really sorry, but thanks for being understanding. If you ate here or ordered to-go on Friday, you know what I mean, and probably even appreciate that I’m nixing to-go for a while. Friday was crazy. Our lunch was so busy that we couldn’t recover before dinner hit. Dinner was so busy that we couldn’t get the kitchen cleaned up until well into the wee hours of Saturday morning. A few evening orders took way too long to make me happy. Fortunately, our guests were understanding.
In short, we’re open! We’re busy! And thank you!
Categories: Start-up perils · What's new
(and 1.5, sorta)
Last night we carved out an opportunity to thank a second fire department–the Prescott Fire Department. They joined us for dinner so we could further test our procedures. There were a few menu adjustments and 24 hours’ more worth of prep, which made the kitchen quicker and the whole experience slicker for both staff and guest.
We’d extended the invitation to the Corning Firefighters unable to attend Soft Opening I, and their presence fortified a simulated rush, good for both the Front and the Back of House. Big thanks to both departments for coming out–and for volunteering in their specialized and dangerous way. We appreciate your efforts.
I was glad it worked out that Stacie Truman’s husband Chuck was a part of PFD. Stacie, whose name I may or may not have spelled correctly, used to work in this building when it was the home of the REC (where the E stands for Electric). It was cool to see her reaction to the changes we made. It sure enough doesn’t look like an office space any more.
1.5? What the heck are you talking about? That was lunch. I invited a few supportive townsfolk to slip in for lunch yesterday, as well. Thanks to them, as well, even if it was just for being encouraging.
Categories: Start-up perils
As you might imagine, I’m busy. Last night was our first soft opening, and the train is now rolling–with people on board.
We invited the Corning Fire Department last night to give us an opportunity to practice, and to say thanks to them for the good (volunteer) work they do. As if my life isn’t full enough with anecdotes, last night’s experience brought another:
Right about the time they were slated to arrive, there was a wreck, which called them away from chow at the Burrito and to an emergency–just the thing we were hoping to thank them for doing. So everything was delayed and the numbers were fewer than expected.
The folks that were able to make it in, however, gave us ample opportunity to identify bugs in the system. There are few tweaks that we hope to adjust tonight, and for opening. Nothing big, but it’s all the details that we hope you will not even notice that will make the experience better.
We received a lot of kind words from those that were able to come, and for that–and all the firefighting–we thank you.
Not sure who got the first margarita, or the first Electric Margarita for that matter, but they seemed to go over well. And the beer list–thanks to for being willing to try something new. Beer Revolution, that’s all I want. Thanks for participating.
Speaking of firsts, our first income came via Maria Fuller–a week or two ago. She came in and scored eight gift certificates. Thanks, Maria.
Cheers, all! I need to go stir the rice.
J.
Categories: Start-up perils
A lot of miscellaneous details I could throw your way today, but the one you really want to know is: When are you opening? Well, here’s when:
MAY 15
We’ll be open from 11am-9pm, Tuesday-Thursday, and 11am 10pm on Friday and Saturday.
As for other details:
My other blog will tell you what the final beer list looks like. You can find that here.
The menus have been printed.
Staff training starts tomorrow.
I attended the EntreBash last week, and found it to be a good resource. If you’re thinking of opening a business, give Beth or Stacie a call to find out more.
Categories: Beer and beverages · Start-up perils · What's new
You know Stacie Hull, right? She’s the rockstar that does Main Street and the Chamber of Commerce stuff.
She’s kind and helpful and makes you feel like you’re the only guy in town starting or owning a business when she speaks to you.
She knows where to scrounge up used restaurant equipment. She lets you know what events are coming up. She gets her picture in the paper a lot, but it doesn’t go to her head. She’s cordial on the phone, even if she’s got two people tapping their foot outside her office waiting to speak with her. Best of all, to me in the midst of my hassle du jour, she knows where to find an electrician when you’ve nearly given up.
Yes, Stacie is a super hero. I don’t know who’ll actually get the first margarita, but I’d consider her a deserving candidate.
If you’re thinking of starting a business in Corning, I’d encourage you to do it. If you’re going to do it, get to know Stacie. She probably knows other stuff, too.
Categories: Start-up perils
If you were floating around town last week (Tuesday and Wednesday), you might have noticed grander work being done at 626 Davis Avenue.
Our hood, fans and “stuff” arrived Tuesday morning. Much noise, welding, screwing and lifting later, a group of volunteers gathered in the late afternoon to help hoist it through the window. Wednesday saw more action with a rented crane placing the fans on the roof, and the final details managed before sunset.
Now, it’s a matter of scheduling the Ansul hookup, and an electrician to electrify the beast. The former is set for Thursday, and the latter, after some doing, should be scheduled later today.
Sorry, no pictures just yet. My camera hit the pavement last week and I have yet to upload photos from a borrowed picture-taker.
The end (or should I say beginning?) is nigh. Please be patient. I’m ordering product all this week and hope to be in the kitchen soon. If you think you (and the whole community, from what I hear) are eager, you ought to be in my shoes.
I’m ready. The building is almost ready…
Categories: Start-up perils · Uncategorized
….It’s an archaeological dig.
I’ve taken pictures all along the way, and here and there in our efforts to electrify this old building, we’ve seen blasts from the past.
Bad wall paper choices on top of bad wall paper choices. One tint of paneling covering another. Paint colors that were cool in some other era. And the names of past workers scrawled in hidden places, preserved nearly as well as a kid’s initials in concrete.
The only treasure we’ve found has been in the form of people.
Categories: Start-up perils
No need to worry. We won’t be ready on my hoped-for April 30, but it won’t be much later than that. Rick, from Allstate Restaurant Equipment will be in town for three days next week installing my hood.
If I can schedule a couple other pesky details shortly thereafter, the delay won’t get out of hand.
Categories: Start-up perils
Rotating salsas and other updates via Twitter
