Out with the old and in with the new. Another year in the books and 2017 looks bright. I know a lot of people make resolutions for the new year. I never do, but I still always feel so refreshed when we make it through the holidays and the daylight starts to stick around a bit longer each evening.
People always ask me how I got started in the restaurant business. I first started at Hunt’s on Farmington road when I was 16. I worked there for a couple of years, then tried my hand at administrative work in the insurance business. When I realized insurance wasn’t for me, I managed the Taco John’s on Western road for a year or so. By that time I was still only 19 years old. After Taco John’s it was onward to Jim’s Steakhouse and the Fish House. On top of this, my husband and I also had a food truck for six years (before they were cool).
So here I am – 30 years later. I’ve seen so many changes. Some good and some that have made life just a little more complicated. There are many more rules, regulations, and much more paperwork. On the upside, with the dawn of computers it’s much easier to stay organized and keep track of things. I remember when we first started, all guest tickets were handwritten. Imagine having to write out a ticket to the bar for appetizers, another ticket for chicken, and one for anything that needed to be cooked on the grill. That was time consuming in itself. Back then, payroll was all added up on a calculator. Now I just transfer the hours onto a sheet that is emailed to my accountant and it’s done in about an hour.
One thing that has not changed is our need for real, live human beings to take care of our customers – I currently employ around 45 people. While the front of the house gets the most attention, there are many people who work behind the scenes too. Karla makes the desserts, salad dressings, and our famous fritters. Dan and Rosie keep the place clean. My kitchen crew has eight people along with several dishwashers. The restaurant business may be ever changing, but one thing we always strive for is to continue to provide the best service around with the best people.