Marla's Restaurant Blog

Adaptation

Some time ago I added a early "Supper Menu" to the mix by offering an $18 dinner consisting of an appetizer and entree out of a choice of three each if guests were seated by 6:15. It became popular and for business I was happy about that.

But it reminded me of what my original vision was (oh so) many years ago. I had always wanted to create a place that had good food for a good price (for good people). Simple as that.

What the "Supper Menu" did for me was remind me to offer a wider variety of portions and prices on the menu. What it allows me to do is "get back to basics" and flex the creative part of my brain. If I'm honest, the creative part of this chef's brain gets lost in the bread orders, payroll, staff management and toilet paper refilling. So it's been good for me to get back to creating weekly items - 3 apps and 3 entrees. Sometimes it's a "kitchen whim" or a small portion of a long time Babette's fav.

Because it's popular I decided to offer it Tuesday-Friday until the kitchen closes, so I guess it's not technically an "early" supper anymore. Sometimes a whim (the early supper idea) turns out to be a reminder (good food for a good price) to get back to who you are.

They survived.

Checked in at the restaurant tonight even though I wasn't due back until tomorrow.  All is well.  Only slight problem was that my saute cook and my manager got together and thought the freezer was broken because the fan wasn't working and ice was dripping.  They started  to pull all the food out and stash it in our ice cream freezer before calling me.....I suggested that it was just in it's regular defrost cycle....Which it was.  Came back on in 20 minutes.....they put everything back.  Live and learn.

Taking a Vacation.

I just returned from a wonderful week at St. Simon's Island with friends and family.  We rented a house.  Had a pool, walked to the beach.  Ate great shrimp and crab.  We had cocktails on the porch and played lots of cards. 

In the back of my mind was a dull worry about the restaurant.  Usually I don't think about it, but this time I was curious and a little nervous.  It has been a slower July.  Tax Free days hit on the second weekend sending customers to the malls.  Downtown Atlanta restaurants are running special priced menus this week.  Did I get all the bills paid that I was supposed to?  Were there any equipment problems?  Was anyone out sick?  Did anyone make a stupid mistake at a table?  Was the kitchen watching the purchasing carefully?

It's a tough time.  I hate July.

Summer blues....

Ok, I'll admit it, business is slow.  Part of it is summer.  July is slow.  People are at the beach.  People are visiting family.  Happens every year.  The economy has dropped our business about 15 percent for most of this year, though both May and June were busier than last year.  Amazing.  But we're back in a slump.  Week night business is fine.  And Sunday brunches are crazy, but Friday and Saturday nights are off.  So we are careful about our food and liquor purchases.  We cut back on linen orders.  And we let the busser have some extra nights off, since he works two jobs. 

We adjust the menu so we offer more small plates for smaller appetites and budgets.  We watch how many loads of dishes are being run through the dishwasher half empty.  (We are charged by the load).  We clean.  We really clean.  We strip the coolers and scrub the walls, racks and compressor coils.  We reorganize our storage areas.  We polish the copper.  We pressure wash the deck. (that's me of course).  We update recipe costing.  We send people home. (Volunteers are usually ready.)  We retrain.

I've been through ups and downs over the years and I think we're doing a lot better than many restaurants.  Our overhead is low.  We're a small shop with a small crew.  We can adjust.  And thank goodness for our many regulars.  They may not be coming in as often, but they are coming in and supporting us and encouraging us.  We're still here.

Blogging....

A good friend told me he thought my blog was courageous.  I didn't know what he was talking about.

Most customers have told me they love reading my blog.  Great. 

Recently a customer commented that they thought it was not appropriate.  Not great.

So I'm a more than a little nervous now about what I write.  No, I'm not telling you about every little detail because I'm afraid it will hurt me. 

Can I tell you that three weeks after we opened in 1992 at my old location down the street, a server was shot during a robbery?   Can I tell you that I grabbed two napkins off a side board (or was it a table) and pressed them to the entrance and exit holes in his neck to stop the blood flow?  Can I tell you that a well known restaurant critic was dining there that night and was in fact being waited on by the same server but they never made mention of it in a review?  Can I tell you what it's like to hear gun shots ring out through your own dining room and then try to hide behind a cooler with your head buried between your knees?   Can I tell you that he died a week later?  No, probably not.

Or can I? 

I met my husband who came on board as a police officer working an extra job for all the restaurants on the block after the robbery.  We have a lovely daughter.  He continues to stand by me.  I know I can tell you that. 

So this blog is not for the faint of heart.  This is not for the Top Chef fans (I'm one too) who want to see liquid nitrogen make pancakes into sculptures.  This is my blog.  Be warned.

Removing the proverbial foot / feet.

Sometimes I think I am funnier than I am. 

It's showtime.  I get pumped up on a restaurant high cruising through my dining room, seating guests, running food and drinks, answering the phone and directing my staff like a seasoned director.  And then I open my mouth and say something witty or make what I think is a humorous gesture to a guest and it falls like a crummy souffle.  The guest doesn't think I'm funny, only rude.  I'm crest fallen.  I want to blink and have a do-over.

From time to time a staff member has said the wrong thing at the wrong time with the wrong look in their eye and I have become involved in smoothing things over.  We mean well, we care.  We like our customers or we wouldn't be in this business.  We pride ourselves on our ability to provide top notch service without any pretentiousness.  We want to take care of our customers.

We just screw up.  We blame in on the moon.

Ready for a few days off.

We're closed tomorrow, the fourth of July and as a bonus to my staff, I'm closing the Restaurant on Sunday as well.  This will let my staff rest up and get a fresh perspective on each other and spend time with their families.  It's the longest break we've had in over a year and we're all looking forward to it.

This is the slowest week of the year and I've been warning my staff to save up their money, I know I did.

Right now I'm putting finishing touches on a new menu for next week and getting my orders together so I don't have to come in on Monday and do them.....but I'm chomping at the bit....

Success at the Georgia Dept of Revenue

Seems they stamped my Sales Tax check as arriving on the 29 instead of the 19th of January.  This caused me to lose the vendor's compensation I am allowed to take each month and so then I was short.  Check cleared my bank on the 23rd, so it's their error.  My account will be cleaned up shortly. (probably in a month).  I guess the new electronic filing is a good idea after all.

If you happen upon a business that is closed with a notice on the door from the Department of Revenue it is because the merchant did not pay their Sales Tax.  The department is ruthless, as it should be and applies hugh penalities and a little interest if this is not done.  And if you get behind, forget about it. 

Just so you know; the merchants collect the Sales Tax when you dine or shop and then pay it to the state by the 20th of the next month in a lump sum.  We do get to keep a little of it as "Vendor's Compensation".  3% of the first $3000.00 and 1/2 a percent of anything over $3000.00.  The City of Atlanta tacks on another 3% in Sales Tax on liquor Sales, in case you hadn't noticed, and this is submitted to the city my the 20th of each month too.

Back to the Georgia Department of Revenue

The Ga Dept of Revenue has a new way of submitting sales tax forms and payments.  The system took me an hour to wade through last week but I made it.  Then I looked and saw an error was showing up for my December Sales Tax and of course penalties and interest had accrued.  I had not received any notice by mail of this problem.    I pulled my paperwork this morning and found that indeed I had made an error, but had overpaid my sales tax by $24.00.  So I am packing up my paperwork and heading there on Monday.  I don't think this can be handled by phone....and so it goes.

Is is possible that since I overpaid my sales tax by $24.00 (an error), I do not receive my vendors compensation that was $104.00 which puts my account short?  Very possible.  We'll find out.

The week improved....

Ok,  I'm feeling better.  We had two private parties this week and I nailed them.  I went home Friday evening, bragging to my husband about what a good job I had done (because when you're the boss, no one else does this) and he reminded me of what I had said on Wednesday...see previous post.  Yes, yes...but I'm beginning to realize that I just really hate Wednesdays because my sous chef is off.  Oh and the never ending list of crap that needs to be fixed and attended to?...  I just wrote it all down and handed it to Greg, my repair guy.  I just can't do it myself anymore.