No real crazy problems. Just working on consistency of food – trying to get all the cooks to do everything the same way. Our chefs, Shane and Mike, have been working incredibly hard. There are a lot of details in making sure that the kitchen runs smoothly. Mostly fast ticket times but we’ve had a few drag. Nothing unexpected for a place that’s only a week old. Word is slowing getting out. We tried to put “Now Open for Lunch, Dinner, Bar” on our reader board but we found out that we don’t have any “H”s! We are discovering that we have some favorite menu items among the staff too. So far they seem to be the cubano sandwich, calamari, tater tots, all of the pizzas, and the spinach and chevre salad – yum!
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