So this is the very first blog post and I know that for at least a time I will primarily be talking to myself. And that’s ok. The book is finished and printed so now we shall see if someone has any interest in reading it. The thrill of holding it in my hands was mind-blowing to say the least as I’ve never attempted something of that magnitude but I’m also glad that it’s over. Maybe there are other first-time authors who share the feeling? Anyway, much to my dismay I discovered at least two errors post publishing: One where I talked about selling a car before my daughter was born which should have read “son” and there may be a labor calculation in the business plan that’s off by an hour. Irritating, but surely not the first or last time it has happened in the world of book publishing.
The idea for the book came about several years ago after getting many questions about the restaurant business from friends, family and guests as well as memorable thoughts and notes scribbled down here and there over the years. There have been dozens of books written on how to start and operate a foodservice enterprise and some are better than others but the theme is generally the same. Where we wanted to go with Restaurant Winners was cover the usual bases while being as straightforward as possible from all angles, giving the future operator as candid a view as possible before life-changing decisions are made. There is no other business in the world like foodservice and it’s forever, so there will always be opportunity for those who are seduced by the calling. It’s extremely challenging but how far you want to go is up to you. Our approach was for the person without tons of money wondering how to get from “A” to “B.” We also wanted to share with the casual reader the gritty realities of their neighborhood eatery.
The goal of the blog is to keep the conversations going. Also, please visit or subscribe to our YouTube channel Restaurant Winners for more as we move forward.
Fresh Pear Sauce
(for pancakes, waffles or French Toast)
- (4) Medium Ripe pears
- Juice of 1/2 Lemon
- 1/3 C Water or Apple Juice
- 2T Sugar or Honey
- 1/2t Allspice, Ginger or Coriander
- Fresh Mint Leaves (opt.)
Rinse pears with cold water. Halve and core pears; peel, if you like, then chop. In small sauce pan combine all ingredients except mint. Bring to boil over medium heat. Reduce heat to low; cover & simmer 5 – 8 minutes until pears are tender.