electric burrito

I’m doing the Hell-apeno today.

If anyone sees Kristi Ritchie around town today, can they please help make sure she knows?

While supplies last…

In an effort to make your life easier (and at the request of a EB reader), I’ve set up an RSS feed for the Electric Burrito blog. You can see the orange RSS icon in the sidebar to the right. All you have to do is click it, and set it up to hand-deliver our updated blog posts to your reader.

The good thing about this is you don’t have to show up here only to find that there’s no news! You just wasted time you could have spent with your family! BUT, if you subscribe, any new posts simply show up all handy-dandy when you’re checking your email and whatnot. It’s a great way to keep track of any blogs that you follow. Like this one.

Cheers!

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!

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 I’m printing the Menu v1.3 today, so if you have already snagged a menu, I’m here to tell you it’s out-of-date.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!

To quote Little Orphan Annie in one word: “Tomorrow!”

That’s when it happens. The door is open. The grill is hot. And the salt is ready for the rim.

We open tomorrow! Please join us?

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.

We did our second preview lunch at The Fickle Frog yesterday. A big thanks to Donna for hosting, and to everyone who was able to come out and eat.

The delays in our building closing being what they were, I’d guess that we won’t be open before late April, so we’ve scheduled one last preview lunch for next month. The menu is yet to be determined, but we’ll be serving lunch from 11 am to 1:30 pm on Wednesday, March 26.

Do me two favors: spread the word to anyone you think might be interested and call the Frog for your reservations (322-3266) before noon on Tuesday, March 25.

Peace, Love and Salsa,

J.

Delay. Delay. Delay. Delay. Delay.

GO!

Tom Petty was right when he said that the waiting is the hardest part. The closing on the building was over in ten bloody minutes. I hitched up the trailer and began hauling equipment, and soon realized that while waiting’s a drag, it didn’t hurt my back like tearing out walls.

Over the weekend, we made great progress in our transformation plan. Here are a couple of quick pics, and then I need to get back to work.

Thanks to multiple requests (popular demand?), we’ve scheduled a second Mexican luncheon at the Fickle Frog.

Date: Tuesday, February 26, 2008 (serving from 11am to 1:30pm)

We’ll need to have your reservations by 5pm on February 22 . Seating is limited, and we actually had to turn some late reservation-makers away last time, so don’t procrastinate.

The menu will be a little more familiar than January’s lunch in that we’ll be serving refried beans and rice as a side to what else? Electric Burritos! These are nacho average burritos, I should mention. These are inspired by Granddad Dave’s elk machaca. Fear not–these will be beef, not elk, and they are mighty tasty.

We look forward to seeing you there!