The Rollercoaster

I've debated internally about how much to share through the blog. I don't want it to be a totally narcissistic exploration, but at the same time, I find the process and the challenges fascinating and there might be others out there who see it that way as well. It's not often that you would know much about a restaurant's opening and then be able to track its progress online up until the day the doors open and see what happens along the way, warts and all.

And that is a major factor about what I share here - the warts and all. If we were a chain or a franchise or had to answer to a corporate board, we probably wouldn't show you things like the nasty grease covered exhaust fans that have come out of the hoods for cleaning. But that's part of the process and part of the ups and downs.

It's been a roller coaster ride so far, especially the last couple of weeks. With every celebratory achievement we're immediately brought down to the ground again.  But we want to share that process because we can and we want to share that process because we want you to feel like you're part of it.  

Greasy hoods are just part of the game. You're lucky I chose not to share some of the more graphic images of the previous kitchen while it was still in operation. 

Grease covered exhaust fans. Lovely.