How did we get to this point (you might ask, as many have -- why can't I find your phone number with directory assistance? - that's non-web-based assistance.)
Before we opened, indeed before we had a brick & mortar presence at all, before we committed to Cranbury as a location --- we needed to communicate as the Blue Rooster. So, a cellular phone was the answer.
As the biz planning & development moved along, we built all our paper & web collateral using the cellular phone number. -- No phone company that we found would provide a landline when no land existed -- and so it started.
During development of architects plans, builders' bids, kitchen design & all that went with Blue Rooster start up - the cell phone was great.
During purveyor engagement, product trial tasting, delivery of goods - the cell phone was great.
Inside the BR building, the cell reception is not great.
During the first months of operation, we lost calls, we missed calls, we had no battery & customers started to let us know that they could not find our number in the directory.
Our website, all items one might take away from BR (labels, coffee cards, receipt envelope, frig magnet & more) ALL had our phone number -- so changing the cell phone as main phone was not a top priority.
Head up from the first run of the roller coaster - what should we do about the phone? We had a land line, used for fax only. Let's link the cell # directly to that land line by forwarding. This was a huge improvement in that we no longer lost calls, had dead battery, or missed as many calls (still an issue, however).
Finally - heads up from current roller coaster run & today is the day when the actual land line will be re-assigned with the cell phone number. Now the folks we need to find us via 411 or other non-web-based directory assistance tools will find our phone number! For many, this will be a FINALLY - what took you so long? It took what it took, sorry to those who missed us due to this problem.
Now the fun for the day: we are building our spring menu! With Chef Rich in charge, we will be refreshing our menu more vigorously season by season.
Some of the offerings I will pose to him include:
- goat cheese souffle - & other souffles (?)
- pressed, crispy chicken
- white bean & rosemary - a vegetarian of offering
- bouille - for our fish lovers
- shirred eggs perhaps
- dessert crepes made with buckwheat flour - delicate & light
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