Well... it's over already. Business was just gaining momentum; folks were really lovin' the food -- but the guests weren't coming fast enough. November 1st came before I knew it and I was without the monthly lease payment required to stay. After replenishing product, paying my waitstaff and purchasing the necessary commercial kitchen appliances, equipment and gadgetry, I was down to cash register fodder.
So sad. So many people had stopped by the place saying that they didn't realize we were open for business... would tell their friends and come back... now, they'll come back, and I am no longer there. I just wish the B&B could have carried me for 60 days. That would have been the right thing to do... guess they have bills to pay too. So sad.
Not giving up the dream. Gonna work -- hopefully, I'll find a gig to get me through the holidays, then I'll work on saving to start it again. I know I'll be able to find another kitchen. All good things in time. The lesson for me is actually restating the OBVIOUS. I should have saved at least the equalivent to 3 months+ cushion to carry me over the first 3 months which any fool knows is the hardest to get over when starting out. Unless an investor or two comes along.... yeah, that would be sweet!
It was a fun ride. A lot of work, but boy was it rewarding. Having my menu validated by people coming in telling how wonderful their meal was. That was priceless! I know I have a gift; a special gift. One day the world will bear witness.
Wednesday, November 9, 2011
Sunday, October 30, 2011
First Catering Event; Success or Not?
I had a great day, yesterday. It was emotionally trying but overall, a good day. It started out with doing breakfast at the New Moon River Inn. My helper - my Aunt Lena - called to tell me she was experiencing problems with her arm and would not be able to assist me this weekend. I freaked out because I believed this would be a very busy weekend and I really needed the help. I was also aware that I had a catering event Saturday evening which required I be there at 4:30pm for set up! I counted on Lena to prep for the evening while I had her in my kitchen.
The day went as expected - very, very busy. I had assistance for about an hour from "Reggie" the onsite groundsman (who, coincidentally is also a cook). Turns out he was a excellent sous chef! But the day ran long, with folks coming up until late afternoon, which meant I would be late for my catering gig.
Once home, I called the client and explained I would be late... 30 mins. But I actually arrived about 2 hours late!! Bad, bad - I know. With the help of my daughter, Princess, and Charles I was able to prep and set up by 6:30.
I jumped right in at the client's home. I set up, plated the food and began making the appetizers which needed to be prepared onsite. The evening went as it should, in my opinion. The key speaker was also late, as were most of the guests. But the evening flowed very smoothly. By the time the speaker was done, the food was too! All the guests, including the ney-sayers, were very pleased with the food and presentation. Everyone was delighted except the hostess. Wouldn't you know it?
At the end of the evening, I offered to reduce the cost of the event as compensation for being late. Mind you, I had already lowered the cost of the event from my original proposal to fit the client's budgetary needs. Not only did she agree to the lowered cost, but she did not give me a single penny in gratuity. CAN YOU BELIEVE IT??! I made up for being late -- was she punishing me? The food was excellent, the presentation was beautiful (ok, maybe the linen could have been pressed a bit); I set-up, broke-down, washed dishes, retrieved dirty plates from her guests; supplied the plates and forks and purchased only fresh and premium ingredients -- and that's how she thanked me?!
Just as I was preparing to leave, the speaker/author suggested that since this was my first event I should list all of the things that went right and all of things that went wrong. WRONG? I underestimated what actually goes into catering. The hours, the care and the food costs. I should have built in gratuity in my fees instead of relying on the "fairness" of human beings to do the right thing. Up until now, I've always felt that 18% imposed gratuity was excessive. Now I know that if you don't put a price on your worth, no one else will. Also, when I originally discounted my fees, it was based on approx. 25 guests. I prepared for this, changing from a full-bodied menu, to appetizers. Guests were under the impression they would be served dinner; not only for them, but apparently for the host's family. I will gain a clearer understanding of expectations for future events.
I want to leave with satisfied clients; Clients that will use me exclusively and repeatedly. Yes, I learned alot from this event. I will hold my chin up and pat myself on the back, because I know I did a good job, served good food and delivered as I said I would. I spent more than I earned, but the experience was priceless!
The day went as expected - very, very busy. I had assistance for about an hour from "Reggie" the onsite groundsman (who, coincidentally is also a cook). Turns out he was a excellent sous chef! But the day ran long, with folks coming up until late afternoon, which meant I would be late for my catering gig.
Once home, I called the client and explained I would be late... 30 mins. But I actually arrived about 2 hours late!! Bad, bad - I know. With the help of my daughter, Princess, and Charles I was able to prep and set up by 6:30.
I jumped right in at the client's home. I set up, plated the food and began making the appetizers which needed to be prepared onsite. The evening went as it should, in my opinion. The key speaker was also late, as were most of the guests. But the evening flowed very smoothly. By the time the speaker was done, the food was too! All the guests, including the ney-sayers, were very pleased with the food and presentation. Everyone was delighted except the hostess. Wouldn't you know it?
At the end of the evening, I offered to reduce the cost of the event as compensation for being late. Mind you, I had already lowered the cost of the event from my original proposal to fit the client's budgetary needs. Not only did she agree to the lowered cost, but she did not give me a single penny in gratuity. CAN YOU BELIEVE IT??! I made up for being late -- was she punishing me? The food was excellent, the presentation was beautiful (ok, maybe the linen could have been pressed a bit); I set-up, broke-down, washed dishes, retrieved dirty plates from her guests; supplied the plates and forks and purchased only fresh and premium ingredients -- and that's how she thanked me?!
Just as I was preparing to leave, the speaker/author suggested that since this was my first event I should list all of the things that went right and all of things that went wrong. WRONG? I underestimated what actually goes into catering. The hours, the care and the food costs. I should have built in gratuity in my fees instead of relying on the "fairness" of human beings to do the right thing. Up until now, I've always felt that 18% imposed gratuity was excessive. Now I know that if you don't put a price on your worth, no one else will. Also, when I originally discounted my fees, it was based on approx. 25 guests. I prepared for this, changing from a full-bodied menu, to appetizers. Guests were under the impression they would be served dinner; not only for them, but apparently for the host's family. I will gain a clearer understanding of expectations for future events.
I want to leave with satisfied clients; Clients that will use me exclusively and repeatedly. Yes, I learned alot from this event. I will hold my chin up and pat myself on the back, because I know I did a good job, served good food and delivered as I said I would. I spent more than I earned, but the experience was priceless!
Sunday, October 9, 2011
I'm Still Standing
Jeeze. Seems forever since I last spoke. So much has happened since… worked a bit a Po Boyz, in Folsom.. we talked about that. I enjoyed working there, but it was a lot of work. The owner, Brenda Taylor is a jewel, but the menu was much too extensive to be managed by one person… bar food, and homemade Cajun dishes.. salads… kind of like Cheesecake Factory, only they have a back house staff of many – Po Boyz handled by 1. The take away is that I learned how to hustle the various stations… everything I’ve done to-date has been a learning experience and I have no regrets. I do miss it.
I was invited to participate as a host Chef at the unveiling ceremony of Cuisine Noir [magazine], held in Jack London Square in Oakland. That was simply lovely. Had an opportunity to work with Chef Pannell (which I always enjoy) and his brother, Chef Pennell (Booker T).. great event!
Still in school and struggling with staying focused. Failed a few classes last semester, trying to work and be a wife and Mother.. it’s really too much. I’ve said it before. Please learn from my mistakes… do one or the other. Everyone needs someone, but not everyone is cut out to be the wind beneath your wings. Not even the bird that flies alongside you. It’s hard for most people. Working and going to school is full-time. Some people just want to clip your wings to satisfy their own selfish desires. Not happening.
My latest endeavor is breakfasts at River’s Edge at Moon River Inn. Yes, it finally came to fruition. With the help and support of my family I am the proud lessee of the kitchen at this beautiful 8-room Inn. I serve breakfasts daily and so far it’s been very humbling. The first few days I had absolutely no guests, save for the proprietors of the Inn. I had done little advertising or marketing to speak of. Then, the signs I’d ordered online finally arrived! Charles and I put them up, along Highway 160 (Freeport Blvd.) and within minutes, folks where trickling in! I Yelped, I Face-booked, but nothing brought the folks in like old-fashioned signage. Everyone who stopped in had nothing but good things to say.
My first guests where, of course, Kim & Travis. I love them. They support me in whatever I do. Those are friends. My friend Damica helps out too. She actually did the interviewing for wait staff and has made a commitment to come in and eat once a week. Love her, too! The most endearing experience came when a customer popped in and read the menu. She asked, “are these sweet potato waffles really good? I’ve never heard of that before.” I convinced her that they were probably the best thing she’s ever eaten. She left and came back with her husband; ordered the chicken and sweet potato waffles and absolutely loved them. She left a generous tip for my waitress and gave me $5. She said – “this is for you. The meal was excellent and this is meant to help keep you motivated!” That made my day and was exactly what I needed after having had 3 days with virtually no guests. Today was a good day.
I was invited to participate as a host Chef at the unveiling ceremony of Cuisine Noir [magazine], held in Jack London Square in Oakland. That was simply lovely. Had an opportunity to work with Chef Pannell (which I always enjoy) and his brother, Chef Pennell (Booker T).. great event!
Still in school and struggling with staying focused. Failed a few classes last semester, trying to work and be a wife and Mother.. it’s really too much. I’ve said it before. Please learn from my mistakes… do one or the other. Everyone needs someone, but not everyone is cut out to be the wind beneath your wings. Not even the bird that flies alongside you. It’s hard for most people. Working and going to school is full-time. Some people just want to clip your wings to satisfy their own selfish desires. Not happening.
My latest endeavor is breakfasts at River’s Edge at Moon River Inn. Yes, it finally came to fruition. With the help and support of my family I am the proud lessee of the kitchen at this beautiful 8-room Inn. I serve breakfasts daily and so far it’s been very humbling. The first few days I had absolutely no guests, save for the proprietors of the Inn. I had done little advertising or marketing to speak of. Then, the signs I’d ordered online finally arrived! Charles and I put them up, along Highway 160 (Freeport Blvd.) and within minutes, folks where trickling in! I Yelped, I Face-booked, but nothing brought the folks in like old-fashioned signage. Everyone who stopped in had nothing but good things to say.
My first guests where, of course, Kim & Travis. I love them. They support me in whatever I do. Those are friends. My friend Damica helps out too. She actually did the interviewing for wait staff and has made a commitment to come in and eat once a week. Love her, too! The most endearing experience came when a customer popped in and read the menu. She asked, “are these sweet potato waffles really good? I’ve never heard of that before.” I convinced her that they were probably the best thing she’s ever eaten. She left and came back with her husband; ordered the chicken and sweet potato waffles and absolutely loved them. She left a generous tip for my waitress and gave me $5. She said – “this is for you. The meal was excellent and this is meant to help keep you motivated!” That made my day and was exactly what I needed after having had 3 days with virtually no guests. Today was a good day.
Sunday, September 11, 2011
To Yelp or Not to Yelp
I had the best experience recently on Yelp. As you all know, I will be starting up breakfasts at Moon River Inn on September 25th. It occurred to me that if I want to be successful, I had better offer menu items that people actually want to eat. As Michael Franks once said (sang): "What good is your song, if it ain't in my key?"
So, I reached out on Yelp asking everyone what it is they want (or don't want) to see on a breakfast menu. The responses were overwhelming and very helpful. I went back to the drawing board and tweaked the menu a bit more. I wasn't so far off base, but I was headed in the "no pork" breakfast meats direction. 'No pork' offerings are good options, but there is a large part of the population who wouldn't hear of breakfast without bacon -- some even requested SPAM... Yes, SPAM. Bacon remains and will sit alongside Apple Chicken Sausage and Turkey Sausage (good, flavorful ones), not those bland, bad textured patties.
I'm excited; I hope you are too! Looking forward to seeing you Sunday, September 25th at Moon River Inn. If not then, make a point of checking me out in the near future. I could use your support.
Kiss! Chef Vira
Wednesday, September 7, 2011
MalikSpeaks "For Her"
Recently, I served as the in-house caterer for MalikSpeaks. The event, titled “For Her” was a day-long event of speakers, spa services, jewelry and clothing vendors, and wonderful music all meant to pamper and educate women from all walks of life. The event was held at the Moon River Inn, in Freeport, CA (Sacramento). The feedback I received for my service was overwhelmingly amazing. I was proud.
What’s to come? I will be doing breakfast at the Moon River Inn beginning late September. Please stay tuned! I will be offering discounts and incentives to get you to take that drive. It will be well worth it and hopefully will become a frequent breakfast destination location for you and your family.
Banana Fest Follow Up
So what I have I been doing? Well, since my last blog, I have had a showing at the Sacramento 2nd Annual Banana Festival. That went extremely well. Help came in the most unusual places.
I reached at to my fellow classmates at the Arts Institute [cricket..cricket...] – no help, not even a spark of support or interest. Here I thought we were all working as a team to help and promote each other reach our goals. Silly girl, huh? I discovered it is a dog-eat-dog, and every-man-for-himself world!
Help came from friends and family, although a few old friends showed me that my cross wasn’t theirs to bear, a few stepped up to the plate. It was a learning and growing experience to say the least. My husband and daughters, where with me every step of the way, and of course, my dear friends Travis and Kim who are actually more like family at this point, were right by my side. They were up with me til very, very late hours of the night, chopping, slicing, dicing, grating and packing; loading and unloading. There is absolutely no way I could have done it without them and I give them my everlasting love and devotion.
My Mom ran the fryer on the first day. It was a joy seeing her in my “kitchen” doing her thing. My cousins and sister surprised me from the San Francisco Peninsula and that made my day! Thank you Carol, Julie, Joey, Alonzo, Diane and Ron. You’re the best!
The turnout was nice and I obtained a few catering leads from the event. Didn’t make a lot of money, but the exposure was well worth it. I also got a little coverage from foodblog.com.
Tuesday, July 26, 2011
Communication Makes the World of Difference
I think I need to take yet another communications class. Seriously. I’ve taken classes, workshops, gone to seminars on the subject… learned to listen with my whole body, making sure the party on the receiving or giving end of the exchange is getting the information they need to make an informed rebuttal or acceptance… I ask all the appropriate questions, ones which are on subject and related to the matter at hand… I observe body language to gage if the conversation should continue or be paused for discussion at another time.. maybe a time when less emotion is infused. So, where am I going with this?
Well, these things said, I have to tell you that I have explained ‘ad nauseam’ to those close to me, that during this time in my life – with school, work and project|career goals, there is simply no “spare” time. I am not doing a very good job of getting them to take me serious. While I understand that everyone needs a little R&R, I am also aware that if you are serious about a thing, that you must be FOCUSED… not just focused, but laser focused. You can’t allow temptations like invitations for socializing or mini-vacations to become a detour or distraction. I have pleaded to be left alone for a time so that I can focus on my priorities, yet every other day or so, I am asked to attend one event or another… do this or that… and all from the same individual! PLEASE.
If I appear to be “idle” it’s because I am thinking of a menu, a recipe or trying to map out a homework project in my head… I am thinking about something I prepared at the restaurant, and wondering if I could have plated it better… I am thinking about the homework I haven’t finished, AND trying to figure out when I can carve out time to fold the mound of clean clothes which have been sitting of the upstairs sofa for weeks now…How can I get money to buy restaurant supplies or give my Mom the time and attention she needs during this transition in her life. You get the point, don’t you?
With the exception of handling my Mom’s needs, all of these things are ‘self-inflicted’. The operative being “self”. These are matters that I have personally chosen for myself; for my happiness and feeling of satisfaction. These are matters that I have thought long and hard about – I’ve thought about the sacrifices, the trade-offs and the downside. Believe me, I’ve taken it all into consideration.
If I am not happy with myself, you will NEVER be happy with me. I will begin to resent you, seeing you only as the person who worked against my having what I needed to be happy and will hate myself for allowing you to do this to me. I can not love you, until I can love me first. May I suggest a communications workshop for you?
Well, these things said, I have to tell you that I have explained ‘ad nauseam’ to those close to me, that during this time in my life – with school, work and project|career goals, there is simply no “spare” time. I am not doing a very good job of getting them to take me serious. While I understand that everyone needs a little R&R, I am also aware that if you are serious about a thing, that you must be FOCUSED… not just focused, but laser focused. You can’t allow temptations like invitations for socializing or mini-vacations to become a detour or distraction. I have pleaded to be left alone for a time so that I can focus on my priorities, yet every other day or so, I am asked to attend one event or another… do this or that… and all from the same individual! PLEASE.
If I appear to be “idle” it’s because I am thinking of a menu, a recipe or trying to map out a homework project in my head… I am thinking about something I prepared at the restaurant, and wondering if I could have plated it better… I am thinking about the homework I haven’t finished, AND trying to figure out when I can carve out time to fold the mound of clean clothes which have been sitting of the upstairs sofa for weeks now…How can I get money to buy restaurant supplies or give my Mom the time and attention she needs during this transition in her life. You get the point, don’t you?
With the exception of handling my Mom’s needs, all of these things are ‘self-inflicted’. The operative being “self”. These are matters that I have personally chosen for myself; for my happiness and feeling of satisfaction. These are matters that I have thought long and hard about – I’ve thought about the sacrifices, the trade-offs and the downside. Believe me, I’ve taken it all into consideration.
If I am not happy with myself, you will NEVER be happy with me. I will begin to resent you, seeing you only as the person who worked against my having what I needed to be happy and will hate myself for allowing you to do this to me. I can not love you, until I can love me first. May I suggest a communications workshop for you?
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