All (minor) hitches aside, we've been open for 12 days and we're on the right track. Thank goodness for our crew of bright, friendly, and interesting people. Their many hands make light the work and I am thankful for them. In off moments the conversations run from food to family to food to who has tickets to the upcoming Phish shows and back to food. Always food. It's the one interest we all have in common and so many experiences and so many stories are always interesting.
Rule #1 - pay attention to your customers
We've gotten feedback on topics from coffee cups to wifi to wall coverings. There is no universal theme, no cosmic path revealed, which is both comforting and frustrating. Comforting that we don't have blinders on to a glaring omission. Frustrating that, as with most businesses, we need to continue forward step by step, finding our way amid the landmines. Feedback is the key here, both in what is said and what is not said by our customers. It's fairly obvious when a menu item is popular. But why is it? And what is it that makes another menu item unpopular? Ah, the mystery continues...
Couldn't post without adding some photos. Fancy interior shots coming next time.