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October 1, 2018

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Mondays with Mama

October 1, 2018

 

It has been a while since I have blogged. Two things influence the frequency of my blogs: One, of course, is how busy we get at the restaurant. You know, when you own your business, days run into weeks and days off become non-existent. Secondly, not being in-tune with social media etiquette, I am ashamed to say that - I know that consistency is a must in business - in blogging I need to step up my game. It is good for self-growth and hopefully for growth in business as well.

 

So here we go. Headed into an upward climb toward the holidays, busier days and nights and longer weekends and endless weeks. Many things make this business unpredictable, but the one thing that never slows around here is to-goes. We have a lot of to-goes on any given night and sometimes they are huge. We have even debated and probably will continue to weigh the thought of doing a limited to-go menu, unless it is something scheduled days in advance. I know this may sound silly but it puts stress on our kitchen staff and ties up our ovens if we have a lot of large to-goes and that causes the wait at the table to be longer. We truly want the dining experience here at Mom and Dad’s to be the best it can be. We are going to do one thing now and that is inform our customers on the idea that larger caterings or to-goes need to be scheduled at least 24 hours in advance, if not longer. The same time frame for preparing whole cheesecakes is needed as well, especially if the request is for a specific kind since I make a variety of cheesecakes. We prep daily for in house service so that we can provide our customers with the freshest food and not run out. Naturally, as it gets busier, we will have to prepare for that, but it is hard to know how much when a large to-go is put in at night and it takes a lot of our daily inventory.

 

So the point of my blog is to serve our customers better. One way is by educating to the ins and outs of the restaurant and how difficult it can be to serve if we are not prepared for large orders. The other is to ask for advanced notice, then everyone will be happy and we don’t feel bad about not being able to give you our best. 

 

We look forward to serving you. Ci vediamo presto!

Anna

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