Just open a restaurant and work 17-hour days for the first week. My first 3 days, I lived on seven bites of pizza, two glasses of water, and four diet Cokes. On the 4th day, Whitey gave me a vitamin and I about passed-out from my lack of food + my body trying to digest the nutrition.
Our opening night was a blazing success, and without any form of advertising, we’ve been doing a pretty steady business. I’ve realized that we are not perfect, though, with a few lost tickets (esp. because of the fact that our POS is STILL not working and we’re hand-writing and running tickets to the kitchen), a couple of burnt slices, and a few “Oops, the kitchen didn’t notice that last item” problems. We’re dialing it in, though, and I know that we’ll be a much more efficient team in the next week or so.
The computers are still not functioning properly, and we’re limping along until they’re fixed. Our friend Mike tried in vain to help network our printers, and instead paid for the first hour of a local computer tech to check it out. The tech showed up this morning and was able to figure out a few critical elements, and hopefully will be able to fix the problems later this week. If we can get the printers working in the kitchen, we’re going to save valuable time and avoid the communication errors that occur with hand-written tickets.
I miss my husband. We’re together 24-hours a day, but we’re in different worlds. He’s such a trooper. He’s the only one in that kitchen that knows how to toss a 33oz. pizza dough into a 23″ pizza, and that means that he’s never allowed to leave the restaurant during business hours. The only other person that seemed as if he’d be able to pull it off (eventually) announced to us yesterday that he’s enlisting in the Marine Corps, and that he couldn’t come in to work today due to his enlistment in Portland. Great. Coulda shoulda told us that three weeks ago, bro.
That being said — nothing I write about in this blog is a secret (obviously), and this employee was told how much we love him and don’t want him to leave. I have nothing to hide, and if I did, I wouldn’t be posting it online.
Anyhoo – bottom line: We’re pretty stoked with our restaurant and Whitey just said that he’s “stoked” with his wife. We’re pretty thankful to have our place open, and to have the positive comments we’ve received so far. We’re both very proud of our place and our food. Every day gets easier, and I’ll have photos of the place soon.