Running a restaurant in current conditions presents new daily challenges. Yesterday, we had no internet or telephone service for most of the day. No access to reservation system, no text messaging capabilities, etc. On the heels of that, we had a substitute delivery driver that was sort of thrown to the wolves as far as what to do. The poor guy showed up 6 hours late with all the produce we needed for the day’s prep; and at that point we had let the cooks go home.
Last week, I had some folks that were late, told me they would arrive in 15 minutes and when I called back 30 minutes later said “we are almost there.” In all, they were an hour late and somewhat annoyed that I asked to see proof of vaccination upon arrival. But…we made it work.
Communication is key. We do our best to get you the information you need and so appreciate when you do the same. Since re-opening in July our base costs for product have increased 20%. This is the reality for most restaurants right now. We are so grateful to be here and we truly have the most supportive guests. Know that we remain dedicated to creating a great experience for you, no matter what the day brings.