King's Corner After Dark - Update
What a whirlwind! The list of things to do seems endless, but we are making great progress. We met with the State Liquor Commission last week and have to gather a bunch of paperwork before our next meeting on 26 March. From there it's pretty much a formality for approval, but it means driving to Concord with the paperwork. Steve has met with one of the beer reps (Sam Adams, of course) and has contacted another that deals in some local microbrews. He also signed a contract with Pepsi that will result in us getting a small cooler to store the soda (freeing up room in the current soda cooler for beer). We haven't decided on which wines to offer yet, but we did pick out the wine rack and glasses which will have our logo on them.
Of course the really important piece of all of this is the actual dinner menu. Steve has it pretty much all worked out. It's grown a little bit from the original plan, but not so much that it's unmanageable. There will be a few "regulars" and then a few items will change from week to week. There's enough variety to satisfy the vegetarians as well as the meat lovers and everyone in between. He's working with our new food supplier to fine-tune the menu and cost everything out.
Our customers are all pretty excited about coming for dinner. We'll be starting to work on our marketing package this week - cover letter, menus, comps, and guest discounts - and will distribute them to all of the hotels and resort condos in town. Heather will be writing an article and submitting it to the newspapers, and an announcement will go out in the next Chamber of Commerce mailing.
There's a million little things - like we need special stemware racks for the dishwasher and something to put them when they're dirty (can't just throw them in the bus bucket with the dishes and mugs!) so they don't get broken. A new outlet for the soda cooler. Vases for the tables - we originally had vases on the tables when we first opened, but the staff complained about the mess they made on the table. Too bad - flowers will be back. If only I can find the vases! Liquor affidavits from staff and training classes to attend.
I'm sure we'll forget something, but I'm also sure that it won't be something major and we'll be able to improvise. Would you like an espresso with your tiramisu?
Of course the really important piece of all of this is the actual dinner menu. Steve has it pretty much all worked out. It's grown a little bit from the original plan, but not so much that it's unmanageable. There will be a few "regulars" and then a few items will change from week to week. There's enough variety to satisfy the vegetarians as well as the meat lovers and everyone in between. He's working with our new food supplier to fine-tune the menu and cost everything out.
Our customers are all pretty excited about coming for dinner. We'll be starting to work on our marketing package this week - cover letter, menus, comps, and guest discounts - and will distribute them to all of the hotels and resort condos in town. Heather will be writing an article and submitting it to the newspapers, and an announcement will go out in the next Chamber of Commerce mailing.
There's a million little things - like we need special stemware racks for the dishwasher and something to put them when they're dirty (can't just throw them in the bus bucket with the dishes and mugs!) so they don't get broken. A new outlet for the soda cooler. Vases for the tables - we originally had vases on the tables when we first opened, but the staff complained about the mess they made on the table. Too bad - flowers will be back. If only I can find the vases! Liquor affidavits from staff and training classes to attend.
I'm sure we'll forget something, but I'm also sure that it won't be something major and we'll be able to improvise. Would you like an espresso with your tiramisu?
posted by Mary at 9:28 PM
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