The Devil is in the Details

Tom says:
I've long championed the idea that the difference you make when undertaking a task, providing a service or delivering product is found in the details. I still believe that, but what I'm learning as a first-time restaurant owner in the startup phase is that the devil is in those same details. At least with respect to material goods.

You'd think it would have been the big decisions that overwhelmed and exhausted me. Things like hiring a chef, renovating the dining room and choosing a point-of-service system that meets our opening needs but can accommodate growth. You'd think that, but you'd be wrong.

Big decisions often center on products or services that are time-sensitive and mission critical. You don't over-think them because you can't. The clock's ticking, so you go with your gut and 10 times out of 10, your gut doesn't let you down. With those decisions out of the way, you can focus on those little things that mean a lot.

We're in search of the perfect candle lamp for the tabletops; a menu cover that aligns with our concept and is sized for our menu sheets; a treatment for the front window that's functional and eye catching; bread baskets and salt-and-pepper shakers; staff uniforms. The list goes on, the possibilities seem endless, and if we're not careful the devil's going to catch us in a weak moment and bust the budget.

It's common for financial planners to have clients take a week and document every purchase they make so they can see what spending habits have a negative impact on their savings power. What that practice reveals has more to do with purchases made out of habit (daily latte), on impulse (the four-dollar magazine at the grocery check-out), or without thought (single-use bottles of water) than major living expenses. It's the details of your life where money seems to disappear most.

Similarly, multipy a menu cover that's reasonably-priced at $3.50ea by the 100 pieces you need, but oh--wait. A hundred pieces only takes care of dinner. What about lunch? Dessert? The wine list?

I was talking this over with my friends at CS Fishery and we all agreed that it's right about now that you finally start to compromise. It's right about now that you let go of a little bit of your vision and do the best you can with the (little) resources you have. It's right about now that your finite cash and your infinite details make friends. You can always go back and upgrade later once your revenue is coming in.

Not sweating the small stuff is counter to my personality, but you know what? It actually feels okay to say, "Once some revenue is coming in, we can go back and upgrade A, B or C." It feels okay because there are dozens of other details that comprise superior service that don't cost you a thing and those will be with us from the minute we open the doors. The question is, will YOU be with us that minute too?

If you'd like to be among the first to know Z 's opening date, send an email to newsletter@zfoodanddrink.com with the word subscribe in the body or subject line. We'll add you to the list for the opening announcement, the launch of Z's formal Web site, and our post-opening newsletter.

Me again.

Maureen says:
Tom's still under the weather, so it's me again, at the helm of the blog. And, given that it's Sunday night and it's back to work for me tomorrow, I'm going to keep it simple and see if I can't take some portion of the evening for myself.

Goals accomplished this weekend:

• Selection of table top wares, which was a far easier process than I imagined or maybe we just got lucky. My aesthetic preferences aligned easily with criteria that, not being a chef, weren't on my mind, but were definitely on Tom's. Things like whether the design cuts too deep into the surface area, thus leaving only enough room for a presentation that works for one menu item instead of four. And how adding 2oz to your Pilsner glass makes certain cocktails appear sleek instead of squat.
  
• Dismantling the existing shelving behind the bar; sorting inventory and identifying items we won't be using, but would like to donate rather than sell; and general out-with-the-old to make room for the new (note to the women who stood outside the doors today, lamenting the loss of their much-loved source for pho: change is good and we, we're going to be way better than good--promise).
  
• Laptop optimization, services donated by my brilliant, generous and impossibly kind sister, elaine, who also pitched in with less exciting tasks like emptying menu sleeves and removing window decals. Her two cents about flatware selection? When buying for herself she avoids designs that lend themselves to collecting food particles that require another cleaning. Why create the opportunity for extra work, she says. Or the opportunity for it to be missed and land in front of a customer, I thought.

elaine (yes, the lowercase 'e' is on purpose), also took some photos for us today as I'd forgotten my own camera at the house. Above is a shot of our Coming Soon sign--not an easy one to capture well owing to the glare--and below, a photo of what I'll call the Good Karma Buddha. Tom teased the former owners about removing their altar from the space after the sale, so they got this one for us. I like him, although the dragon, who's supposed to be good too, kind of scares me (edited to add: must be a fear of success I have as Tom's just said that the owners told him the dragon brings wealth and power).

Decisions, Decisions

Tom says:
The other day, my friend and fellow restaurateur, Pam, asked Maureen if we were sleeping at the space yet.

I wish. Because that would mean the floorplans were approved and we were into the demolition/renovation stage. We had Spiller's print five sets of plans; one for each of the four city offices that needs them (already delivered) and one for us, more to work on decor than for posterity. These guys also printed the Coming Soon signs that now hang in the windows.

I've scheduled preliminary walkthroughs with some departments while the plans are being reviewed as a proactive attempt to identify any immediate red flags. Plan approvals aside, there's more than enough and then some to keep us busy.

Goals achieved this week included meeting with Swanson Advertising to finalize the black-and-white version of the logo so they can move forward with color comps. Maureen and I were initially attracted to different logo possibilities and then to different iterations of each of the possibilities. Was this going to be our first, big creative difference?

In a word: no. Our discussions were swift and productive thanks to invaluable input from our Web designer who evaluated all possibilities and iterations across the ways the logo will be used (print, Web, signage, uniforms, promotional items). That, in turn, made it easy for Swanson to guide us to a final version that is versatile, represents our brand and that we both love.

I also met with the vendor who'll supply our china, glassware, flatware, etc. I couldn't have scheduled it for a better time either. I thought we had until early February to make our decisions and place our orders, but it turns out the lead time required for pricing and order fulfillment means we pretty much have to select our tabletop this weekend.