Hat Tricks

One of the screwed up / fun things about owning a restaurant is that you get to wear many different hats. Yesterday lunch time I donned that of delivery person. A large order had come in and I decided I was not going to chase down some lazy student to fill in for the one who had not showed up, just so they could make a little drinking $$. Hey, I'm due a visit to the day spa about now and with all this talk of austerity one has to be a little pro active to make it happen. I mean austerity to me is no jaguar not no hot stone massage.

So there I was, lost in the woods of southern New York. In spite of, or perhaps because of my GPS. Maybe if I had just listened to it and really followed its counterintuitive instructions….but I had the feeling was trying to lead me astray and I seconded guessed it. Therefore, by the time the call came in from base asking where I was I knew it was time for me to call the company and get directions. Melissa was super sweet in spite of being starving and she set me straight. Check it out, though I was a half hour late, miraculously no one had ordered fries so everything held up perfectly.

At evenings end, after a busy happy hour, as thirsty thursday was winding down I took off my bar tenders hat and poured myself glass of Shiraz, content in the knowledge that I had earned my day at the spa.

Another day in paradise

Snow is a restauranteur’s nemesis. Pretty though it is, pretty does not pay the bills....at all. It does discourage people from leaving the safety & comfort of their homes and offices to negotiate an expensively plowed and salted restaurant parking lot and still possibly slip and fall on a perceived patch of ice resulting in a mammoth law suite against the restaurant owner. Other seasons have their perils but winter here in the north east…..sometimes it seems to be all about high heating bills and weather related cancellations. How does one survive? Extreme cash flow management and a whole lot of luck….and comfort food. Today I had our soup of the day, tomato bisque with black beans & bacon. Its smokey aroma wrapped around me like a warm wooly blanket. With some crusty french bread & a glass of red zinfandel I felt as though I would survive this season even if nothing else would :)

Wanna own a restaurant?

Have you ever fantasized about owning and operating a restaurant? or better yet a tavern? Well I own a historic little pub so i guess I'm living your dream :)