Posted: Oct 13, 2007 2:26 am
Jack--We've actually cut out the cheese section. When we were on Madison it sold like crazy...not so much in CY. It is amazing that what was super popular in OS isn't here. And what moved slowly in OS is popular here.
Col Bat Guano--45 minutes is a ridiculous amount of time to have to wait for a sandwich...or a steak for that matter. Only during the CY fest should anything like that happen, and even then I'm embarassed if it does.
dag--Since we don't have room for an ice machine we tried relying on using "homemade ice" from ice cube tray like you have in your home freezer. Bad move. The nice folks at the deli now let us fill our cooler with ice from their machine. Neighbors are great. We smoke our own portobellos and you're right. Our old smoker caused a lot of shrinkage in the cap. Luckily, our smoker was stolen and we smoke them a new way, leaving a larger, meatier shroom. And we slice them up so the pesto can better marinate into them. Come in and I'll buy you one so you can see how you like the new way.
Buck--Hi. When we first moved over, the head chef wanted to try for a new approach. Things were disjointed and there were too many inconsistencies with tried and true recipes that were being altered. Things have since changed back to the old school days. We still have the TNT, just without the second T. It's called the Toasted Sesame Stir Fry with Tofu. I will gladly reintroduce the second T (tempeh). We had discontinued it in OS because few ordered it. Perhaps in CY it will be the hit it once was.
I want to thank you all for giving me feedback. Being caught up in the fray of it all, I sometimes can't take the opportunity to see everything from the eyes of others. Over the course of the summer a few changes have been made. Shawn Y, my main man of 14 years from the old Squash days has taken over the kitchen and is bringing back the days of old. Everyone now has been trained in all aspects of SF. Everyone can cook, make sandwiches and smoothies, and run the register. That alone has helped with efficiency in getting orders ready for you.
From what you have said, portions are also a big area for improvement. That has been my fault entirely. Our ingredients cost a quite a bit more than other places use, being "organic" and "wild" and homegrown. Like a nimrod, I put out the mandate to only use so much of this and so much of that. It was only this summer, when I actually threw myself into the shifts of making the sandwiches and making the stir frys and making the specials, that I realized, hey, this isn't enough to fill someone up. 20 years in the business and I'm still learning.
Thanks again for the feedback. I love what I do and can't stand it when I'm not doing it well. Anymore comments and suggestions are not only wanted, but need.