Help me pass the word

From the birth of my business plan, takeout business was seen as a big part of our revenue. Since opening we have done little to promote his part of The Flying Banzini. The time to grow our takeout business has arrived in part because we are now ready and in part because we need to increase our revenue.

This restaurant business is a fascinating puzzle. We have happy customers, many many repeat customers but we are still slowly bleedings. Obviously, this needs to change. It’s not a secret, reduce costs and/or increase revenue. As far as costs go we are currently looking at every part of the business and trying to find further efficiencies. I am sure we will find some further savings that will not affect The Flying Banzini experience. As far as revenue goes, I feel that takeout is our most likely area for growth. So… help me. Pass the word. You can now order online. You specify your time and your order will be ready. It’s an amazing system, actually. You place your order. The computer holds it until 15 minutes prior to your arrival at which point your order prints in the kitchen for the cooks to make it and pops up on the cashier window so that it’s there for you when you arrive. Very simple system. The ordering interface is very simply too. There will, no doubt, be some glitches but I am very happy with the system and I am very hopeful that it will increase our take out business.

For Tunney’s Pasture – order your lunch, it will be ready for you.

For local residents – order your supper, pick it up on your way home.

Click the tab at the top of the page and start ordering.

Customer improved The Joker

I am sorry, I did not get your name. Two days ago one of my customers made a very simple suggestions – on The Joker, move the prosciutto from under the cheese to on top of the cheese. It will look better, give a little texture to the cured ham, and it will pop the flavor. For two days in a row I have had The Joker with half above and half below. And, the customer is right. Very right. Much better with the prosciutto on top of the cheese. Done. That change had been made and all thanks to helpful and critical comments from you – my customers – my restaurant is a little bit better. This is a really fun part of this business.

Skinny jeans and odd socks

Yesterday at work I was wearing my new skinny jeans. I usually wear my jeans for two days before washing. I am sitting with Sweet Banzini Rae when I realize that there is something caught in my pant leg. I can’t be sure but it’s either a sock or underwear pinned between my knee and the denim. No problem, it’s been there all day, what the worst that can happen? Sadly, on my next lap of the restaurant this interloper makes its way past my knee and makes a bid for freedom. I am walking as fast as I can towards the back of the restaurant to get out of site before whatever it is slips out the bottom of my pant leg. I have visions of trailing yesterday’s underpants through the seating area. VERY embarrassing.

I made the corner and headed downstairs just in time. Pop. Out came a Smartwool Argylle sock. Phew. Not underwear. And, nobody saw it anyway. I endorse Smartwool by the way. LOVE Smartwool. Wore them for five of my six marathons.