Twitter!?!?

30 people have signed up to receive txt messages from the BRBC.

Not much of a critical mass, when you consider we have over 700 on our email distribution list.

So, I'm seriously considering starting to use twitter more actively to alert folks to snippets of what's happening @ the BR -- any comments or experiences in this (ese) arenas would be most appreciated.

The Pastry Case

Happy news -- our new pastry chef started today.  It will be a couple of weeks getting caught up and filled up, then the case will be back in business -- fully lit and full of dynamite treats.  We will be featuring our personal size cheesecakes, tarts, special chocolate dishes, and we are likely to be starting with small cakes -- and creating dessert samplers too. 

Watch this space....

Springtime brings out walkers and lunchers

Monday, slow restaurant day, some folks don't open on Mondays.  Since we are a bakery & cafe, we decided that 7 days open would be important, so we do Mondays.  This was not the first week where we had a good Monday in the cafe.  And I guess I need to do a relational analysis of the weather to understand a bit more about how important the weather is to our bis.

Day before yesterday, the weather was good and we did a strong lunch.  The issue we had was lack of staff --- hostess didn't show, and we had 1 waitress + me -- so a table or two left rather than wait (hard to wait, I know if you see empty tables!).

My view is that while you are waiting for a table, you know what's up, you are waiting.  I believe and we try our best to execute on this 100% of the time -- once you are seated, you will get the level of service on which we pride ourselves.

So, sorry to those of you who left, if you by chance catch this blog.

Today, Tuesday, another lovely day and another strong lunch -- we were better staffed although still no hostess -- where are you ?!?! --- 

Several waiting parties took up our offer to txt them when their table was ready.  2 parties returned and were seated, one made other arrangements, I guess.  This seems a good way for us to let people enjoy a bit of pre-lunch shopping or a walk to the lake & it keeps the crowds down on the porch!  so, win-win.

What exactly is the Blue Rooster?

Bread Bakery absolutely -- we sold over 100 Irish soda breads during St Patrick's Day week & the baguette move daily along with pain de campagne & many of the specialty breads.

Sweets Bakery -- a bit -- cookies, cupcakes, & breakfast pastries rolling out --- our case is not full & we need to get a new pastry chef started asap -- it is of course in the works...

Coffee House -- feels like it some times of the day.  We have a great group of people who stop in regularly to sip & read, chat & visit.  What a great part of our day!

Breakfast stopping place -- for some, mostly on weekends right now -- food is same great food all days of the week - try us Mon Tues Wed Thurs Fri -- too!

Lunch -- definitely we are a choice stopping spot for lunch  & we now take reservations for parties of 6 or more, so waiting is not much of a bother for most!

Retail gourmet -- a bit -- jams, sauces, bread dips, coffees & teas -- well liked by many & easy to see folks "shopping" on their way in or out of the cafe

Art gallery ?!?! -- this is a newer addition to our repertoire -- Allison Singer got us started -- she stopped in with a few beautiful pieces & asked if we would be interested in hanging them.  We were and we did.  Many people commented on the art & although only one piece sold, it was a good experience.

This week we hung art by 3 artists.  The library has 4 lovely pieces by a Cranbury local.  Not much detail will be offered tonight, in the hope that your interest will be piqued & we'll see you in for an art browse before long.

The bakery has 11 small works by one of my favorite Irish artists & the abstractions are powerful - color & image.

The cafe is graced by 7 pieces done by a well known and well regarded NJ artist who, we are pleased to have as a good customer in the shop as well.  

Children's story hour / play date spot -- it's coming along -- 7 little ones will be in tomorrow morning for stories & play!  And we have a reallly great reader -- my Mom!

Business meeting spot -- again, a little bit happening, more would be great since the conference room is there & not really well used at this point.

Tea hot spot -- we are very up & down in the business of Afternoon Tea -- some weeks it seems to be catching on and others we barely break out the good china & 3 tier servers! Those who come are very complimentary about the food, service, ambience and authenticity of our tea -- give us a try if you have an interest in a simple way to enjoy conversation with a few friends in a very civilized setting.

Catering - we seem to be getting a good rep in this area, slowly coming along - we'll do breakfast or lunch for your group or business.

Private parties -- bridal shower, baby shower, birthday, and other special events -- we have hosted all of these and hope to do more, again this area seems to be one where people like our ambience, the food and overall sense of the BR -- however since we are small'ish we can only do a private party after closing & due to all our open hours, we have Sunday afternoons as the spot for private parties -- so, it works some & we hope to become more known for this as the years go along.

what else do you see in the BR? 

btw -- we are now providing baguette to the lovely restaurant in Jamesburg -- Fiddleheads.  

 

First weekend of Spring

And lots of new visitors to the BR - many came with old friends of the rooster, some came having "been meaning to stop in", some heard our sponsorship message on NJN, and some were just in town, saw us & came to give us a try.

We continue to have strong positive reviews from visitors -- food, service & ambiance are mentioned favorably in most of our feedback / comment cards.  

One request made by a visitor today was for larger portions for teenage boys.  

Many requests for us to serve an evening meal.  Many complexities to our considering this seriously, and we are giving it a bit of "mind share", so -- it is not totally out of the question.

A visit from a former staffer who left to restart her life as a potter made my day yesterday.  She created samples of pottery to supplement what we are currently using.  A number of absolutely beautiful shapes, styles, colors are among what she created.  Her talents are great and we are thrilled to have her continuing to work with us!

1st Day of Spring

And my intention was to ask people to write a bit about a favorite spring siting / event / memory. Maybe we'll do it tomorrow. Today we had a strong breakfast crowd (yeah!) and quite a crush at the early side of the lunch hour -- by 2 pm almost everyone had come and gone.

What's new at the BR? We have an alumnae of the waitstaff ranks returning tomorrow with samples of what she & her mentor have devised as potential additions to our pottery. This is truly exciting for us because at the 7 month mark, we have had a serious diminution of our lovely coffee mugs and a bit of breakage in the cups & plates too. To be able to continue using handmade pottery and in this case, to have a strong environmental focus to the firing of same (more on the specifics of this if all goes along well) -- this will be great for us!

We met today with the folks who may be involved in our herb garden project. Unfortunately, our yard does not have the full sun required for vegies, so we will take this year and make a strong effort to provide all our own herbs. Container gardening is in the plans.

This means we will have a big need for vegies for the local farmers, so more work needs to be done in that area. I have made some outreach, and I know to bring this to fruition, much detailed work is in my future!

Staff update -- we have added 3 amazing women to our team -- all have extensive barista experience (and it shows with each drink put out!) & one will do cross-over barista / waitstaff. They each seem to be embracing the concepts of the BR in their individual way and we could not be happier!

And we are moving closer to a decision on how to get back on "our game" with pastries.

All for now.

$200 raised for Anne-Lise & her ride for low income house building.

Thanks to each of you who participated in Sunday's fund-raising music event.  We had over 20 folks attend and it seemed that they all enjoyed the music.  We thank Jennifer Johnson for her fabulous music -- both fiddle and voice were in tune and we loved having her at the rooster.  The soda bread and scones flew off the shelves along with pots of Barry's Gold tea.  

A good time was had by all.

We have a jar in the shop if you missed Sunday and yet would like to support Anne-Lise.  We will send a check off after the weekend.

 

What about the darkened bakery case?

Our pastry chef, Advah, was offered a great position within blocks of her home -- and so we wished her well.

We are interviewing potential candidates - had a great guy work with Bob and we really thought he'd be "the one", however  he lived out of the area and at the last minute, the move to NJ was not to be.

We are currently working with 2 possibles -- more detail will follow.  

We do not want to make this decision lightly since the quality of our pastries is key to much that we do.  

In the cafe, we'd like to have more desserts on offer each day -- perhaps an actual dessert menu is in the offing.  

In the bakery, we'd like to expand the offerings and would like to have a pastry chef who will help guide that process.  So, we'll see what's next for the BR in this area!

For now -- cookies, cupcakes, scones, all our breakfast pastries are being made by Bob and Cory ( the bread guys)

Look for Shamrock cookies this week...

 

How's business?

This is quite a common question, posed to me by a wide range of BR customers.  

Now, thinking it through, I have a range of possible answers.  And I imagine those who ask may have a rather more narrow expectation of what they want to hear.

Is it like - "How are you?" where most folks really want a "fine thanks." 

Are there those who want to compare my answer to that of other business owners to see if the economy is truly on the ?? down ??? up???

My answer to date has been way too much information & yet I am not willing to leave it with, "fine thanks."  

I like to give a snapshot view -- "we are pleased with the customer response - lots of people making return visits & bringing new friends." - that's one that I like.  

"we have no year to year comparisons, so we are justing doing the best we can day by day" - true too.  

" no one could have written a biz plan to account for this economic situation, so we are doing the best we can day by day." - also true.

"we need to have more people come through the doors each day" - also true.

So -- what is the way to answer when the question is posed in a casual and just a bit of interest way?  -- your comments would be appreciated.

At this point I think I'll move to saying:  "all's going well, thanks.  We, like most everyone, are looking forward to seeing the economy turn and start moving in an upward direction."  

Or, most likely - having given this topic a bit more thought, I will continue to evolve the answer as we learn more about how we really are doing.  

Judging the value of spending

Not labor, not product or ingredients, not what is required to open the doors on any given day -the spending to let people know you are in existence and know what you do / how you do it / and present them with a compelling reason to visit -- this spending is under consideration by the Sr mgmt at the BR.

Happily we have a huge advantage with all the people who know us, tell others about us and provide us with valid opportunities to participate in area "events" (like the Cranbury Craft Fair, placemat for Habitat for Humanity Pancake Breakfast, Princeton HS Jazz Festival brochure, and on and on).

Sponsorship on NJN (NPR) is the one paid expenditure we've made so far --perhaps you heard us in December?  

I have been an active participant in NPR stations wherever I've lived over the last 30 years.  So, it was a logical step to talk with the New Jersey station about participating as The Blue Rooster.  

You will hear us again over the next couple of weeks (both am & pm drive time --Morning Edition & All Things Considered as well as one Sat night shot -- during Prairie Home Companion.  

How do we measure the value of this participation?  Since the funds support NJN,  I feel the money is doing work important to all of us who listen as a start.  Hearing from new visitors and established customers that they heard our spot on the radio is also an informal measurement.  The formal way of measuring advert success costs tons more than we have to spend, so we go with the informal -- and we value the facts that the funds are being used to support NJN.

Now, what about the on air fundraising that the station does 2-3 times a year?  We are offering a challenge grant to other small businesses - this gets us airtime / exposure / and also helps the radio station raise funds.  So, another win / win from our perspective.

And a really amazing bonus came our way yesterday from NJN -- we were offered the opportunity to give tickets to a Sesame Street show to our customers.

Within 12 hours of sending the email to our distribution list -- all the tixes were given away.  The total # of tixes was over 40, so we feel good about that kind of gift to our customers and we hope this win win way of working with our partners continues.

What's happening now?

This blog is about the Blue Rooster & what it's like to be in the first year of a new food oriented business -- the newest twist being --- in this newly difficult economy.

That statement is as much for me as you, I am hoping to be as focused on how it's going as a business as I am on how it is in the shop with the customers.

All for now, let's hope I re-read this when I have a bit more energy ....

a sick cook who has stayed home to get back in shape makes a big difference to the entire dynamic of a day, we have had two days in that environment & I think we've made it through OK, yet the extra stress is showing in a more tired me!

I'm off to sleep...

roller coaster still in full swing

Yesterday I felt we had a full staff, all scheduled over the shifts and hours of operation. 

Today -- no barista at 6:30, a sick cook and a waitress running late.

All but 2 customers were served the meals they came in for today, so we got up and running in a way I was quite proud to see - I view it as real teamwork in action.

Tomorrow - best to be prepared for all possibilities and to take what comes in stride.  What's the option? 

We are a small business, there are not layers of management, backups for all positions, extra folks to call in when sickness strikes, so we make do.

Right now we are also without a full time pastry chef and our display case is empty.   A big lesson learned in the arena of hiring professionals in the pastry field and we are now interviewing a few strong potential candidates. So, until we are big in action, Bob & Cory are handling breads, savory pastry shells, scones, prairie muffins, cupcakes, cookies and as many pastries as possible each day.

The nature of this business is so volatile that I imagine we will have ups and downs all thru the years -- and I imagine we will learn how to better handle them as the years go by.

Customers were great today -- thanks to each of you!

What do the cheeses taste like??

A lovely woman asked me about the Toma Primavera cheese yesterday and I fumbled through a bit about it...however... there is so much more... as I learn the ins and outs along with the waitstaff please continue to ask.. here is a write up from Cherry Grove FArms about 3 of our favorites from them:

Gouda - a yellow cheese made from cows milk named after the city Gouda in the Netherlands. The name is not protected so it is made all over the world. When the whey is drained, some water is added. This is called “washing the curd”. This reduces the level of lactic acid giving the cheese a sweeter flavor. The curd is pressed into circular molds for several hours. These molds are the essential reason behind its traditional, characteristic shape. The cheese is then placed into a brining bath and then dried for a few days before being coated. Our Gouda is aged between 60-100 days and has a color similar to the color of our milk. The Gouda is mild and creamy and is best served at room temperature giving it a light and fluffy taste.

Toma Primavera - an alpine style cheese made in the Piedmont section of the Italian Alps. In the fall when the cows are brought from higher altitude grasses to lower altitude pastures, Toma Primavera is made. The cheese is aged 3-5 months in smaller wheels. The cheese is ready during the winter and the farmers and their families usually end up consuming it to sustain them through the cold winter. What’s left, if any, is usually sold locally. That’s why few Americans have heard of Toma. The French version Tomme’ is made in the French Alps and is more abundant. We make Toma Primavera year round due to the higher cream content of our milk. It is very creamy, has a ”tangy” strength and is fantastic to cook with. It melts at a very low temperature, releases a great smell when melted and does no separate like cheddar.

Asiago – a Northern Italian Alpine Formaggio, this cheese is made in the tradition of Asiago Pressato with our Jersey Cow’s milk. Rubbed with mineral salt from the ancient salt beds of Utah during aging, the rind on this cheese is as hard headed as our sheep in spring. The cheese is milder than most Asiagos and has a hint of sharpness and nuttiness.

So much going on with so many

Another "wow" day -- we served a record number of meals in the cafe, espressos were taken on the porch, and so many came for lemonade & iced tea "to go".  

We ran the air conditioner today and kept the cafe comfortable during the peak hours of the day.  It is brilliant to see an early spring day.

And amazing to know that day light savings starts tonight!  .. We will love to have the extra hours on the porch and look forward to visiting with you there often.

I was asked today what we had planned @ the BR for St Patrick's Day.....I was flying in so many directions that I was totally unable to put into words what we are doing on the day.

So, I will write about it here before too long..

leading up to the day we are putting a few more Irish dishes on the menu -- Guinness beef stew, colcannon and a lamb stew will be featured... 

an Irish Fiddler on the 15th @ 2:30 --

and of course the traditional Irish breakfast will be available all day everyday during the month of March.

All for now, as simple as it is

Where did the week go?

I logged on and really thought, until I saw the date of my last post, that it was just a day or two since I blogged last.

Snow on Monday, Bob, Peter & I were the staff for the day - it was fun, as many snowy days can be when you don't have a lot of driving to do.  Hot Cocoa was probably the biggest seller!

Since Monday, we have seen a few staff changes.  Barista moving on, barista unable to keep commitment to us (as a new supplemental job), training a new waiter, bringing a kitchen assistant on board as we look at prospects of doing more of what you all ask for.  

The week has had a strong focus on our younger customers.  Our story hour is taking hold (thanks to great readers!), visits by really young (new to this world, just a few weeks old in some cases) and the true pleasure of watching families enjoy  being together.

Older family groups joined us this week too, many being sure to let me know that a visiting child, cousin, nephew, aunt was visiting and a trip to BR was planned into their time together.  

Not a strong business week so far -- we are providing scones to the Craft Fair tomorrow morning and we hope that that may send some of the vendors & visitors our way over the weekend...

All for now

Except -- a great piece of news.  One of our waitstaff, Kristen, who left to rejoin her craft (she is a potter) has agreed to make us pottery to match / complement / add to the pattern and pieces we have from our potter in Ireland.  This may mean that we will have mugs and cups /saucers to sell in the retail area as well.  time will tell.  we expect to see samples in the next few weeks.

Corn Chowder every day

Another of those requests from customers that finally got through to me -- Finally !!  We will do the Corn Chowder like we do the 10 veg & black bean -- 6 days a week.

Snowy Monday

Today Peter, Bob & I held the "fort" -- and had some fun doing it!  Not many visitors, however those who came really had a "taste" for something BR - one came for brioche & parfait; one had been craving our pancakes, and then there were the hot Chocolate fiends -- many, many of them all day long.

Peter started making the bread crumbs which are our answer to what can we do with our old bread that will be of value to those in need.  Mercer St Food Bank is looking forward to getting our bread crumbs and we are looking forward to putting them in their hands!  So that was a good special project for the day.

Bob perfected our newest bread addition (some of us think of it more as a central piece to a meal) -- roasted vegetable focaccio.  

I had the espresso machine and the dining room.  It worked and so it goes.  A few decisions / ideas were confirmed while I polished silver, folded napkins, cleaned up and restocked.

3 new moves in the BR world:

1) We will take reservations for parties of 6 or more -- many people seem to think this is a good idea, and so we will give it a try.

2) We will serve our Afternoon Tea on the weekends, too.  Details to be fleshed out this week.  -- Again, many who want to have our tea are only available on the weekend, so we will accommodate.

3) We are thinking of expanding the soup take-away to be a more balanced and complete meal for those who take it home for supper.  What about 32 oz for 2 people --- with 1/2 a baguette, field greens & rooster feed to top it off?  We'd also do a 1 person and 4 person version... details to be fleshed out this week..