D-Day

Okay...so it's not like were undertaking anything when compared to the invasion of Normandy, but it does feel like a day of days.  We are getting ready to leave for our closing, and my stomach feels like I am floating along in a rolling sea even though my feet are on dry ground.  It will be a relief to have this over with, so our longer, more arduous task can begin.

Finding time...

I knew at the beginning of this that Tammy and I were going to be busy getting everything ready.  Seriously though, I way (and I mean way) underestimated how frantic and hectic the pace would be.  We feel we are being pulled in a lot of directions all at once.  We have all of our licenses and permits done, and we are adding employees as we speak.  Our closing was pushed back due to a snafu with the bill of sale, but we are now on track for closing on Saturday, July 2.  I don't have much time for this update, so I am ending it here for now.  I will post more details when I have time to think coherent thoughts, but for now I am off to see a lady about her milkshake machine....

Gone Fishin'...

You can't have a restaurant in Wisconsin without a Friday fish fry.  I believe it is a law, or something.  The deli is no different, and it is the busiest night of the week by far.   Tammy had the fish last week, and she claimed it was really good.  Since I don't eat fish, I will have to take her word for it.  We are looking forward to going in tonight to learn how to make the batter and to see how crazy busy it can get there.

A few other items have been crossed off our checklist.  We have begun to receive a steady stream of product catalogues from the various distributors.  We intend to use locally grown and produced items wherever we can, as sustainability and economic development are important issues to both of us. 

2 Days in the Valley...

I spent last night helping out with the dinner rush at the Deli.  It was pretty busy for a Tuesday night which was really encouraging, and I enjoyed meeting some of the deli's regular customers.  I am completely astounded by the variety of food that was sold.  The special was oven roasted chicken with dumplings and gravy, mashed potatoes, corn on the cob, and a slice of carrot cake.  We had sold out of chicken by closing.  But, we also had orders for fried chicken, grilled sandwiches, meatloaf dinners, Chicago Style hot dogs, hot beef and gravy over mashed potatoes, pasta salads, and more.  Although it was hectic, it still seemed to flow pretty well.

After spending some time there trying to cook and serve the customers, one of our bigger challenges is going to be space.

I survived...

Well... I am back from Day 1 of the transitional period.  I learned quite a bit about how everything there comes together.  It was a slow lunch period, but I did watch several of the menu items being made.  I even stepped in and did a bit of short order cooking, including making one of my favorite foods of all time...cheeseburgers.  No one complained or hurled scalding french fries at me, so I did a passable job of it.  I realized that I should have totally brought my camera with me.  Maybe I will remember to do that tomorrow.

Today was also the day that I filed my paperwork with the State of Wisconsin to start our LLC.  I thought that this would be a confusing and expensive process, and indeed it can be.  There are people and websites out there that will complete the paperwork and submit it on your behalf for a fee that starts at about $100 through Leagalzoom.com and can get up in the neighborhood of $500.  This doesn't include the $130 fee Wisconsin charges once you file.  If you are filing in Wisconsin, I would recommend doing some research and then filing out the online form at the Wisconsin.gov website.  The online form is quick, totally painless, and it only costs you the $130 fee and not a penny more.

The first day...

Well...it's sort of the first day.  I will heading out the door after this post to spend a day with the current owner of the deli.  We will finally have a chance to start looking at the actual recipes and distributors, learn how to cook some of the menu items we will be keeping, etc...  It is really exciting, but then I haven't cooked for anyone in a restaurant setting since my college days.  I am really hoping all of the time I spent at at Pancho Steinberg's Mexican Deli finally pays off.


I will post more on the experience once it has been had.

now the real work begins...

I know some of you have been wondering about the restaurant we bought.  I haven't shared a lot of details before this because...well, because I am superstitious.  Now, I feel a little more comfortable that talking about it won't make bring a load of bad juju down on us.