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..