Thank you, Tom!
Tom is our much appreciated website manager, a Hobson native. He updated a large portion of our website for us, and we have our current restaurant menu showcased! Stay tuned for an updated catering menu!
You can check Tom out here! https://www.facebook.com/eightdesign.co/?pnref=lhc
The past year and a half has been a lot of trial and error, and I fell off the blog bandwagon! (Not unlike the last time I put the blog by the wayside)
A little food for thought... Food service is a lot harder than you'd think (especially if you've never worked in the field before - and if you haven't, I highly recommend it). Every week looks a little something like this...
Tuesdays, we spent ample amount of time organizing our beer cooler, walk-in refrigerator, and walk-in freezer...Three very efficient ways to burn calories, since our bodies are working extra hard to keep us warm, not to mention lifting 20-30lb boxes up and over our heads. This also gives us the opportunity to assess our inventory and plan orders. Tuesdays are also spent coming up with game-plans for the week, especially if there is a big event the coming weekend. Sometimes we are tweaking our ever-changing rental and catering contracts, as each job is a learning experience (and with every job we are thinking of innovative ways to avoid future problems).
Wednesdays are order days. Three, sometimes four different vendors either call or come to the Tavern to ask us what all STUFF we need. Generally beer, beer, beer, beef, beef, beef, vegetable, vegetable, coffee, mayonnaise, a new product? Oooo, tell us about the new product! How much is it? It's HOW much? People drink that/eat that? Are you sure? I'll take two. No thanks. How much are ribeyes this week? Dang it. There is generally a lot of prep on Wednesdays as well: slicing 50lb bags of onions, shaving prime rib for sandwiches, making sauces and dressings, baking flour-less chocolate torte, etc.
Thursdays are receiving days, which is code for a lot of moving stuff really early in the morning. The grocery truck usually arrives around 7am, and from then it's a lot of re-organizing and pouring more coffee. Don't forget, "First in, first out!"
Fridays are one of our busiest days of the week. If we don't have a catering event, then we are here at the restaurant, and it is usually PACKED in the evening. (Don't forget to make your reservations, folks!) This means everyone gets their monthly suggested allotment of cardio in about four hours. If we DO have a catering event, then it means we get our monthly suggested allotment of aerobic AND anaerobic exercise in about four hours.
Saturdays are generally a mirror image of Fridays, with an occasional twist to keep us on our toes.
Sunday means oven-roasted prime rib ALL DAY! So a roast goes in first thing, and usually another one goes in later in the afternoon!
Somewhere in all of this, we are planning catering events, planning events for the bar, adjusting the menu, working on policies, delegating, filing, paying bills, sending out bills, writing paychecks, advertising, marketing, and being mom/grandma/wives.
We are so fortunate to do what we do, even if it seems like organized (or disorganized) chaos. Both Val and I are super passionate about food, and enjoy getting people excited about food as well.
So thanks for getting excited with us! Come and see us sometime!
-Liz (& Val)