We've reached the point where almost everything is in the building but still constantly moving. An odd juggling act it is. The spiral mixer has to be in place to make sure the electrical connection is right, then all (600? 700?) lbs of it has to be moved because the ceiling above is going in. The bagel machine has to be taken apart for cleaning and new belts, put together temporarily to check placement and connections, then moved and taken apart again. It causes a certain level of brain damage. And it shows how this is such a business of details. The best part - seeing the plans become real, getting excited about baking/cooking in the space, seeing how the flow of equipment and raw materials will make the menu that's only been in mind and on paper til now.
Our Executive Baker, Jackie, and I had our first meeting with our food distributor today. The lineup of products they carry is mind boggling. Spent most of the time talking about food (as it should be) with a fair amount of packaging, cleaning supplies, and brand identity thrown in. Surprises - its 2009 and the options for unbleached/recycled paper products is pretty limited. They're out there. But it's cheaper, and often more acceptable, to have paper products bleached and virgin instead of brown and recycled. Buy brown. We're trying to source as many recycled paper and packaging options as possible. We'll recycle and compost too. If anyone reading this knows of a community garden or other group that would like waste for composting, contact Doug at info@hirisedenver.com.
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