Personally, there’ve been only two real situations I’ve been involved in where there was an imminent threat of death by violence. In one, a gun was in my face. The other, a gun was in my hand. The first incident was at a job and the individual was actually after a guy I carpooled with. He was dating a young lady whose ex didn’t get, or was confused by, … More Violence, Safety & Your Relationship With Police
Of course there are. Maybe. Well it depends.. … More Are there too many ______?
Let me say this upfront: If you see your restaurant or a restaurant you like being used here for illustrative purposes I am not picking on them. Together we’re in one of the toughest businesses out there so first and foremost, Restaurant Winners’ aim is to present itself as a friend fellow operators. I don’t care how fancy or pedestrian your concept is … More Please Avoid This
For a change of atmosphere I switch up locations where I write and it’s often all over the city, including downtown at The Indianapolis City Market. The usual routine is to arrive around 2pm and after ordering a beer from the Tomlinson Tap Room, grab a seat on the mezzanine near an outlet. It has to be after 2 o’clock because that’s when the bar … More Locations Revisited
Demographics 1mi 3mi 5mi Avg HH income $54,909 $77,013 $92,685 Daytime population 26,706 95,394 163,753 Households 4,823 25,417 58,913 Population 9,012 58,317 138,862 Daily traffic counts – 37,856 on Michigan Road and 40,638 on 86th Street 23,525 sf (with contiguous 6,000 sf) available at the primary retail intersection of NW Indianapolis, also drawing Carmel, Zionsville, and … More The Ones That Get Away
We give second chances because we ask for second chances ourselves.. … More Challenges & The Business of Second Chances
I drink about a quart of coffee every morning. It starts with a fill-up at home with whatever travel cup is on hand be it a leftover from a gas station, coffee shop or one from my wife’s fancy collection. The day then begins with a stop at our restaurant and maybe … More Customer service is in the toilet.
Let’s say a single unit quick-service restaurant is open 12 hours per day, seven days a week. Minimum staffing consists of: (2) prep cooks for five hours in the morning, then (3) line cooks and (3) cashiers in the building from open to close. The pain is distributed thusly: (2)Prep cooks @ $15/hr. for five hours = $150 (3)FOH (3)BOH @ … More Dangers of $15/hr and the 2 things we really want.
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 … More Welcome to the blog.