East Greets West

Maureen says:
Life doesn't stop because you're opening a restaurant. Not exactly a newsflash, I know, but a reality nonetheless that I sometimes find completely and utterly annoying. Like last week, when five minutes before we had to leave for a Very Important Meeting, we heard the ominous sound of running water that could only be a burst pipe.

Other life stuff of as late includes a tenant giving notice that he was breaking his lease for personal reasons. Having a vacancy at this time of year is less than ideal. I mean, come on: how many people are looking for a place to live in the middle of winter? And where, exactly, were Tom and I going to find the time to show the unit to anyone who was?

Situations like this, I am learning, tend to sort themselves, but only if you don't lose your head. This is when being overly busy becomes your ally. With so much to do and only so many hours in a day, even my predilection toward worry and overthinking have to take a number. And when the number came up for this particular worry, it proved moot. We had a new tenant in the form of Tom's cousin, Nate, who's embarking on his own adventure by trading the West Coast for the East for a while.

Nate worked for Tom when we lived in California and now he'll work for Tom (and me) again at Z. We're happy to have him, lucky to have him and we have the added bonus of a visit from Tom's Aunt Jackie who made the cross-country trek with him. They arrived yesterday afternoon and already things seem easier. Family's good that way. Great that way, actually.

Me, I'm hoping that this trend of things sorting themselves, retaining my head and not ever having to truly panic continues. Cause the calendar? I'm tired of it mocking us, taunting us and generally behaving as if it were the almighty and sole ruler of the universe.

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Lead Time

Tom says:
Managing any project start-to-finish requires that you prioritize. Ideally, you want to complete the project on time and under budget; if you complete it on time and on budget, well, that's good too (definitely better than being late or over budget or both). The project plan needs to be flexible and by extension, so do you. Whatever challenges arise, whether known possibilities or complete surprises, you need not only to meet them head on, but meet them with fair, reasonable and unemotional solutions.

There is a possibility that we may have to push the opening back one week, which doesn't sound like a lot until you consider the revenue projections. Interestingly enough, the factors contributing to a possible one-week delay are things I could only learn by doing. In two words: lead time.

More interesting to me is that the areas where lead time might hurt us don't, per se, lie in the dining room. From demo to decor, the dining room will be ready. What we'll be waiting on are the small wares (2-4 weeks lead time), the point-of-service system (4-6 weeks lead time) and exterior signage (4-6 weeks lead time).

So why, with all of this taking up space in my head, was I experiencing a mild panic about staffing? The short answer is, I have no idea.

And then today turned out to be one of those days where Maureen says the universe was listening.

Even before we moved to California I hadn't really lived in Manchester for about five years. Add to that the time we spent in Carmel and I was essentially gone for seven. But the friendships and business relationships I established when I did live here full time? Still going strong.

I've already mentioned, though it will always be worth mentioning again, the counsel and support I've received from Tim, Ed and Pam. But this morning, an old friend from my days at Cafe Pavone and Villa Banca stopped by the restaurant to have a look-see. Joan and her husband also recently returned to Manchester, having lived the last three years in Colorado. We reminisced some, caught up on where we are in our lives now and then she offered up her help in every which way I might need it. Have I mentioned just how very good Joan is? To have the help of yet another person I trust completely goes a long way to keeping me sane. If this were a Ma$tercard commercial, Joan would be the priceless part.

Then, shortly after Joan left, Joe, who's the Assistant GM at Villa Banca dropped in for the 25-cent tour. With a lead for a server/bartender. And when Mike arrived with his tools in the afternoon, he brought a friend with him who's looking to add another part-time position to the one she's already got. Lastly, the ads we've got out there started getting quality responses.

Lead taketh away (small wares, POS, signage) and lead time giveth (thanks Joan, Joe and Mike!).

Maybe the universe was listening. So how about we generate profits by the end of the year? Shut up. It could happen.

Hocus Focus

Tom says:
Even though we finalized the lease today and I met with our interior designer, Ariel Duffy, and had another meeting with a payroll vendor, it feels like I accomplished little today.

That's far from the truth--I discussed bar build plans with the contractor, cleaned up areas of the kitchen, and started my small wares needs list--but productivity, for me, has always had its basis in product. An order comes into the kitchen, I fire it up, plate it and scrutinize the presentation before approving it for the table. Clear start, clear finish. Clearly, I need to adjust my definition of productivity and, while I'm at it, stop judging myself.

What can I say? This part of a restaurant opening--the true startup phase--is completely new to me. I've been on the opening staffs of four restaurants in my day, in both back-of-the-house and front-of-the-house positions. In all cases, I came on board in the final weeks before we unlocked the doors. Vendor contracts were signed. Suppliers in place. Decisions around design and decor, smalls wares and table settings, and menu design and service protocol were already made.

At that stage, there's an easily definable rhythm to the day as, believe it or not, the pressure of the impending grand opening focuses the mind. Where I'm at isn't exactly soft planning, but without firm dates to structure a timeline around, it's not hard planning either. Right now, the challenge for me, is to focus.

But I'm fortunate that I have a sizable support group to call on for counsel, support and advice. I risk sentimentality here, but I'd like to acknowledge the members of that group. I'll shout out to Jack, too, the finance broker without whom I wouldn't be thanking anyone on this blog. In no particular order, then:

Bill Lee, owner of Bahama Billy's, who instilled the confidence that led me to the knowledge that I'm read for this challenge.

Noel Young, who was a gale force in helping me to realize my potential.

Tim Poplar, whose leadership and friendship heavily shaped my career.

Ed Aloise, who showed me, during the years we worked together, the blueprint for operating a successful restaurant.

And the passionate, energetic Pam Kelley whose encouragement and resources have been invaluable since we returned to Manchester.

Thank you to each and everyone one of you. The more frantic things get, the more and more I hope you keep taking my calls.