8 Great Years

Wow! Eight years. That's a long time in the restaurant business. It's even more astonishing, to me, since I never set out to be a restauranteur. I did not aspire to own a restaurant. I never dreamt of spending my days in a kitchen. This was never my plan.

Truthfully, this was actually a bit of a fallback plan... a quickly put together "plan B." I had a great government job that I loved and suited my educational background. But one day with cutbacks, the wheels fell off that bus. I picked myself up, dusted myself off and bought a fledgling ice cream shop. I threw a whole lot of love and effort and a solid marketing plan at it, and before long, I had a thriving 50's style retro diner.

Since then, I have employed more than 40 young adults and working moms. The diner has provided a first job for some, and a evening/second job for others  I have survived 7 high school graduations, witnessed 2 weddings, welcomed more than 7 babies and have seen my personal extended family grow.

My "weakness" as an employer is also my strength as a human. I care about people. Maybe even sometimes, too much. Their problems become my problems. I worry more than I should. I "hold the job" and give people more slack than I should. I carry a greater burden myself so that I may lighten the load of others. But, that's who I am. I might be a lousy business person to some in that regard, but I can look in the mirror and say I like the human I am. Just a human who works too much.

The greatest personal measure of  business success to me, is having former staff stay in touch. When they move away, but return to visit, I'm always on their list to see.  I get the best notes and texts and emails, and hugs. I care about them. I'm proud of their accomplishments and I consider many of them family. Heck, they know more, spend more time with and care more about me than my actual blood relatives do. That's a fact.

There is no overlooking our guests either. We have so many people in the neighbourhood that have included us in their lives. We keep up with their news, celebrate their occasions and watch their children grow. In some cases we've heard the birth announcements, been here for the first cones and have seen and heard the joys of kindergarten.

Some guests have been married, others have been lost. We've seen the tears, held the hands and offered the hugs that only a neighbourhood full of genuinely caring people can know.  Eight years is a long time. A lot of "life" happens in those days.

We've served NHL superstars, musicians and actors too. We've hosted school field trips and birthday parties. We've laughed with these folks and made some pretty great memories. Some of my best friends started on the other side of our counter. And some of the people I hold in the highest regard, I can count as our customers too.

Having my own kids grow up in a family business is a pretty cool thing. I like to think they are proud of me and the hard work I do. Seeing them thrive and see success in their own lives is something I treasure and want for them now, and into the future.

Restaurants come and go. Trends come and go. Even jobs come and go. What is priceless, is what you take with you, and what you make of your time here. These 8 years have certainly been action packed.  But really, in my opinion, 8 years in the restaurant biz should count like dog years. As in.... I've survived 56 years (a lifetime!) in this pressure cooker already.

So, ultimately, I guess what I'm saying is that I'm a sentimental fool. And I guess I'm also a restauranteur. After all, anyone who can work 7 days a week, feed thousands of people, survive Friday rushes and most importantly, pay the bills, deserves to call herself a restauranteur!

Hmmmm. 8 years??!!! Time for me to order a huge cake and celebrate a little!

Delicious in the Desert

Nestled between the Las Vegas Bellagio and Aria Casino/Hotels is the Vdara Hotel & Spa. It's a boutique hot spot that is a welcome break from the massive hotels and casinos that you get lost in.

I've had the privilege of staying at Vdara and while I chose Bellagio for my most recent Vegas vacation, I did make a point of stopping back at Vdara for breakfast. There is a little market and cafe at Vdara that is such a gem! You rarely have to wait for a table, the service and food is outstanding and I simply LOVE the relaxed but modern decor.

They serve a fabulous eggs benedict which is perfectly accompanied by a mimosa. It IS vegas after all!

So if you'd like a relaxed and fabulous breakfast before you tackle the chaos that is the Las Vegas Strip, consider Vdara. It will be great! You can bet on it!!

Are you Rrrrready?

You don't know what will walk through your door when you are here to serve the public. Some days will bring chaos, other days calm.

Some people have OCD. Others are anxious. Some are perfectionists. Some are depressed. Some have serious physical or mental medical conditions. Each is entitled to a positive experience and to be served with dignity and respect.

Are your staff ready to handle it? Can YOU muster the compassion amidst the chaos? I can say with certainty it is a challenge.

Then what about the days where the people are chemically enhanced? That IS me being polite for people being drunk or high or otherwise self-"medicated." Do you know what to do? Do your staff?

Sadly it's a necessary part of training your staff to deal with the public. Ice cream store, convenience store or even a bakery. Challenges are similar.

Things you learn from the tough times

No one ever said that owning a restaurant would be easy. I know that.

Sometimes the biggest or most valuable lessons come from what went wrong (and how you handled it) rather than what went right.

The retro diner had a tough week. But I'm not going to lose (any more) sleep over it. Once things are in the past, there's really no going back anyway.  But, here's what I learned this time around.

1) Equipment will break down. Be grateful when this happens on a rainy Tuesday rather than a busy Friday.

2) Always treat your service/repair people well. There may come a time when you NEED them on a Friday afternoon.

3) When you employ a dozen people or more, someone on staff will be having a personal crisis/health  issue/bad day at all times. A personal crisis at age 16 may not be the same as one at 40, but nonetheless it will consume them.  Be patient. Give people time. Time solves, or eases most things. Help each other. Laugh when you get the chance.

4) There will be some guests who feel entitled to insult you or make personal comments with the price of their sundae. It's ridiculous, really. If I counted the number of times a week I was insulted for my tired appearance, or my perceived work ethic I would cry. A thick skin is necessary to deal with the public, regardless of industry.

5) People make mistakes. We served you a caramel sundae, and not hot fudge? There's still no reason to raise your voice, swear or call the serving staff stupid. We'll remake it. No big deal. Are YOU sure you didn't say "hot caramel" but MEANT "hot fudge" anyway? It's ice cream, not major surgery. We didn't just accidentally remove your spleen. Relax! Have you tried hot caramel? It's really good!

6) Having a "job" is not the same as working. "Working" is an action activity. Until you learn this, it will hold you back from achieving your potential.

7) The vast majority of people are good and kind and honest. I took a dozen IOUs yesterday when our debit machine wasn't functioning. Not one person didn't come back to pay their bill and settle up. That's fantastic!  And I would have extended the same offer to the 4 others who didn't have any cash... but they were too quick to SWEAR at the staff and stomp out angry. Ugh. The lesson in this is... he who has a short fuse and a foul mouth will not get the ice cream.

8) We offered a coupon which gave the bearer 2 premium ice cream parfaits, for the price of 1. This was a great deal, literally 2-1. Well, the number of people who fussed and complained and made a stink about the price of 1 parfait ($5.99) have ruined it for all others. I can't see doing that coupon and opening up my staff to hostility at the counter, like that again. Now, I understand if normally you purchase a $3 cone, and normally wouldn't splurge on one of the fancy treats, that this would seems out of the ordinary for you. But for most people eating dessert at a restaurant, or getting "something fancy" they understand $6-8 is what is costs nowadays.  The lesson here, if you mind your wallet, also mind your tongue and don't ruin it for everyone.

9) We are renovating, repairing and replacing constantly. It's a fact of life. Things need painting, things need repair. Especially in a commercial setting where hundreds of people pass through your door daily. It is not a home where 5 people come & go. Budget for this expense. Try not to take the damage personally.

10) The best lesson of the week:  Sometimes exactly what you need will walk through the front door and give you a hug. And it will help you keep going. Have faith!

5 Ways to Learn the Ropes

If you are considering starting or buying a restaurant or food truck, you need to start with research.  Here are a few serious suggestions that will help you make this decision.

1) Start with your local Health Department/ Food Services Commission. Research regulations, and necessary government paperwork first. This is a terrible thing to leave to the last minute. Do you want to have a restaurant and staff "ready to go" and then sit and wait 3 weeks for permits? No.

2) Next time you go out to eat, evaluate the menu for ingredients, popularity, equipment etc. Can YOU cook what's on the menu?  Count the number of tables and staff etc. Start considering numbers, rather than your own personal meal decisions when you eat out. See things through a restauranteur's eye.

3) Take a marketing class. Read blogs. Learn how to use Facebook and Twitter for business.

4) Start going to the gym every single day.  Why? Because if you can not commit to a "chore" like exercise, then it will be near impossible to run a restaurant which is a "7 day a week, rain or shine, happy or sad", business.  This isn't a joke. There are days you will NOT want to get up, stock, prep, deal with staff and then cook for 12 hours. Commitment and stamina are the absolute keys to success.

5) Write a business plan and have people in the industry review it for authenticity and accuracy of projections.

5 Things I've Learned

This has been the longest and most harsh winter in our province's history. Such adverse conditions can affect your building, your traffic, your guests' attitude and your own mental health.

5 things I have learned:

1) There are some things you can't control. Weather is one of them!
2) Your warmth and positive attitude will be contagious. Share it!
3) People will travel and brave the elements when you have a quality product. Never compromise your quality.
4) Marketing is a good thing. Use the resources in your community. Partner with other businesses to bring unique and thoughtful offers to the table.
5) Invest time and energy into training your staff. They are your best asset.

One Banana = Two Happy Kids

If you had one over-ripe banana and a spare 30 minutes, you too could make these delicious banana muffins!

There's nothing like Google to put a recipe at your fingertips and that's exactly how I created a little breakfast magic this morning.  "One banana muffins" is what I typed into the search bar and a plethora of recipes were presented. Gosh that was easy!

When the kids awoke to the smell of fresh banana, chocolate chip muffins I felt like mother of the year! Of course that was a fleeting moment when they realized lunch kits were already packed with "lame" and school WASN'T cancelled on account of the 20cm of snow that fell overnight.  But, I'll take the applause when I can get it and today, was muffin magic.

No Fat Salmon

How are your New Year's resolutions coming along? Still sticking to your healthy eating prescription? It's a challenge isn't it? I'll confess...  I had some carrot cake tonight, from the downstairs freezer while I was doing laundry! But you have to forgive yourself the little "cheats" and keep on trying.

Here's one of my favourite recipes for moist, full of flavour fish:  I simply take 2 lemons and slice them thin. I use the slices to line the baking dish. In this example, pictured,  I've used 1 lemon and 1 lime for a more complex citrus flavour. I placed the filets meat side-down on the lemon slices. Then I used sea salt, cracked pepper, dill weed & onion flakes on top of the skin. When the skin is removed it takes the spices, but leaves a fair bit of flavour. That's great if you are also watching your sodium.

There are no additional liquids or any fat added. The broth you see in the photo (cooked) is simply the moisture from the lemons/limes and the fish as it breaks down during baking.

I cover the pan with foil and bake in the oven at 325 for about 40 minutes. Time will vary on your type of fish (my favourite is salmon), the thickness of the cut and whether you started with fresh or frozen filets.

This is a great main course to serve with veggies and brown rice. Use leftovers on a salad for the next day's healthy lunch.

Baked lemon/lime salmon filets

Simple Soup

When winter weather hits and you are tempted to hibernate, isn't it a wonderful and comforting thing to have homemade soup?

I made this soup as a hearty and salt-free gift for my father. He, like so many others, watches his sodium intake carefully. Have you ever read the label of an inexpensive can of soup? 35% or more of your daily sodium requirement in one serving! And when you become conscious of your sodium intake anything over-flavoured with salt leaves your mouth dry and gasping for alternatives. That's why homemade soup, started with love and quality ingredients is always far superior.

I chose to start this soup with a ribeye steak. Ribeye is very tender and fairly fatty. It is not a typical tough soup or stew cut of beef. I selected it so that every bite of steak was a reward, not just a chewy chunk. It was the star of the show, as it should be.

The broth was favoured with two types of onions, celery, garlic and carrots. I used a variety of coarse and fresh peppers to add a bit of spice. Later I added soaked organic barley.

This beef barley soup, served with fresh rolls or rye bread could be the perfect answer to the winter chill you are feeling.

What would happen if...

This January we each resolve to do two things?

1. Use our recycled bags at the grocery store and at the mall.

2. We tried to eat "cleaner"... you know, foods that are closer to the farm. Foods that are more natural and are less fabricated. Foods that have fewer additives and preservatives.

Will you try?

Take Time to Cook for Yourself

Skip the store-bought sushi tonight!
Truly treat yourself to home cooking!

When was the last time you had homemade soup? Or the casserole your mom used to make when you were a kid?

You see recipes posted by your friends every day on Facebook. You see recipes on Pinterest to drool over too. But when was the last time you actually did it... followed a recipe?

Maybe tonight's the night. Dig out the book that has the butter stains and your grandma's handwriting.

Time to taste a little nostalgia! You deserve it. Slow food... YOU food... is SOUL food.

Equipment

There's a pretty big difference between most commercial and household restaurant equipment. Once you use a commercial blender, it's pretty hard to go home and listen to your blender swish and gurgle and struggle to blend a smoothie. Your commercial blender will complete the task masterfully and within about 20 seconds. Your home blender will not.

The cost of an average commercial smoothie blender is about $400. Your home blender about $40.

Knives are the same, a good commercial knife is worth its weight in gold. You will use it all day, every day. A lousy knife will cost you time and efficiency and patience. All chefs have their favourite knife/knives and I personally, get all frustrated and distracted when I can't find mine.

There really isn't a huge gap in price or quality of commercial and household knives anymore. There are a lot of really great ones on the market and can be found at most any household retailer, though they will typically cost you a little less through a restaurant supply store.

My point is this... the tools of your trade are critical. If you are writing a business plan to open a restaurant/cafe/coffee shop etc, do the research and get in touch with both new and used equipment retailers. It's a significant start up cost and if you buy junk or get the wrong equipment it will end up costing you so much more. Lost efficiency, lost sales and potential injuries are not worth the few dollars you will "save" upfront buying inferior equipment.

It's the right thing to do.

When you live in a community, you need to contribute to a community. That's simply the bottom line for me.

I'm no Bill Gates, no Oprah Winfrey and sorrily not Ellen DeGeneres either, but in my own small way I do my best to contribute. I can't help millions of people. I don't have millions of dollars. But what I know I CAN do to help, I will. And none of it, NONE OF IT, is done for a spotlight.

At the Diner we have a charitable mission to serve and assist families and youth first. To that end we have sponsored sports teams, family fun days, school and club events. We have also organized and executed fundraisers for specific families stricken by cancer.

Our organizational support focuses on the registered charities that are active and relevant in our community. Those being the Cancer Society, MS Society, Heart and Stroke Foundation and United Way.

As a staff, we are also animal lovers and find ways to personally support numerous animal charities including Funds for Furry Friends.

We are also asked several times a week to "kick in prizes" for socials, sports teams, and other activities. We are unable to meet all requests, for that we would need 5 times our current donation budget.

This year, with the assistance of our guests and events that are "donation in purchase" we will contribute more than $3000 to our community. $3000 sounds like a small number unless you are selling $2 ice cream cones.... then it's a huge number!

I'm not the best business person in the City. I pay less attention to what the accountant says and more to my heart and personal beliefs dictate. And luckily, as a sole proprietor who does NOT answer to a franchise.... I can do what I want. And what I WANT to do is to make our community the kind of place people are proud of and the kind of community that people want to live in.

5 Qualities you need to have to own a restaurant/cafe/bakery/coffee shop etc

You're just going to have to trust me on this one. I know what I'm talking about.

1. Ability to read people:

You will use this skill to hire staff, work with staff, serve guests and deal with salespeople. You will absolutely need to use more than your intuition to know when people are genuine, when people are shady, when they are hurting and when they need your help. Every person you encounter through your business has baggage and something weighing on their shoulders and has walked a unique path. Are you ready to deal with 100 personalities, histories and issues every day? What do you do when tragedy, mental illness, disability, anger or a drug abuser walks through your door? 

2. Tolerance:

People will try to take advantage of your business, your good nature, your staff and your facilities. People will ALWAYS want something from you and offer very little in return. Staff will make mistakes. You need to know when to pick your battles and when to let things slide. You will need to remind yourself everyday that the world is not a perfect place and not everything will meet your needs or expectations. 

3. Foresight: 

You will need to have the right amount of stock, the right amount of staff and the right amount of guests to balance your business and keep the "train on the track". You will need to predict weather, market conditions, twists and turns of your local economy, trends and more.  Basically, you need to be able to see through the dark tunnel, around the curve and up the hill. Then, you need to plan accordingly. 

4. Marketing Savvy: 

You need to be well versed in social media. You need to know where, when and how to get the most bang for your advertising dollar. Who is your market? What will they buy and when? How can you most effectively talk to them? Are you prepared to talk to your guests through social media? What about when things go wrong? Or what if, you're a marketing genius and the town is a buzz for your new cookie store.... but then you can't provide or produce the cookies?  Then what? #fail

5. Stamina: 

I can not emphasize this one enough. Owning a service business of any kind is not 9-5pm or solely Monday through Friday anymore. Restaurants, coffee shops, bakeries etc have to be open when people need the product or service. In the case of a restaurant, it's day and night, 7 days-a-week and including holidays. As the owner/operator you will be on duty around the clock. Whether it's a 3AM security alarm,  forfeiting your days off to cover the absences of others, or sourcing equipment at 6AM on a Friday so you can function through a weekend.... it the kind of "normal" activities that go into operating a food service business.  A 60 hour work week... well, that's a slow, easy week. 

There are of course, several other qualities a successful restaurant owner should embody but these are my 5 non-negotiable traits. If you don't have these qualities in spades, find another dream job/career path. Seriously.

Sure, it's good if you know how to cook or read a recipe.... but trust me, owning a restaurant is not a glamourous 30 minute made-for-tv production of sipping wine and collecting herbs from the garden to stir into a pot of made-from-scratch spaghetti sauce using a recipe that your great-grandmother wrote in her diary during the Great Depression.  It's a serious business, requiring a serious, unwavering commitment to success. And in the year 2013... taxes, social media, employees, health regulations, telemarketers, salespeople and mopping the floor will all have more of your daily focus and energy than any recipe ever will. 

And if you don't know all of this (AND MORE) going into it, one day you will be sobbing on a couch telling your closest friends that you don't know what on earth happened.... all you ever wanted to do was bake your grandmother's cookies and serve tea and make people happy. 

And this is why you need a solid business plan. And a mirror. 

Seriously. 

Why Teens are Important

There are several reason why I appreciate teens at the Diner. And when I hear adults speak ill of them, I'm pretty quick to respond with my cheerful and articulate defence of them.

First off, they make ambitious employees, especially when they have a personal goal they are saving for. When a 16 year old sets his or her sights on a car, they will work hard to earn the money for the wheels. Then, when they get the car, they generally are more readily available to work. A vehicle can also bring a new level of pride and responsibility to their lives.

Teens are also eager and willing to learn. They don't mind the entry level jobs and can multitask easily. Every job is a stepping stone to the next job.

Secondly, unlike most adults, they have disposable income which they can spend at their choosing. Without mortgage, hydro, phone bills and the like, there's more more money for eating out and entertainment.  I really appreciate it when they choose the Diner. We offer great burgers and shakes. Our portion sizes range from small to family size. Boxes of fries and double burgers are great value and will fill up even Linebacker appetites.

I have always found the teens from our area schools to be polite, respectful and able to pay for their meals. We welcome them and enjoy their repeat visits.

To make sure we earn their business, we strive to treat them with respect, quick service, quality food and a positive attitude. There have been numerous occasions where we have encountered students who needed a smile and a welcoming place to eat, and perhaps even an ear to listen, much more than they needed the burger.

The teens that have some through our doors in the last 7 years, have gone on to earn university degrees, jobs in public service, athletic scholarships and so much more. Some have become outstanding parents and others still come in to visit and enjoy their favourite treats. Teens with roots and connections in a City tend to stay and serve and be proud of their City.

Every child and every teen grows up to be "somebody."  And it is my experience and intention to treat people with kindness and respect, in hopes that they will continue that circle of kindness and respect with people in their lives.

In our support of youth and family, we support charitable events and teams that focus on youth in our community. Whether it is a Mother-Daughter golf tournament, a youth football team, or The United Way we know our contributions help support programs that support youth and families in our City.  This honours and fulfills some of our core values as a business. We aim to build and support community spirit wherever possible.

We are proud to contribute to school events and honoured to be included in their special events like graduation lunches.

Being a teen isn't easy. Being a teen in 2013 is even harder. In our own little way, we at the Diner aim to help make some fond memories and help people of all ages feel connected to their community.

Relax, it's only ice cream.

We are, ALL, only people.

We have ups and downs in our lives and each individual carries a difference set of stresses and life experiences. To look at a person, you don't know what's on their mind or the type of week they have had. All we really know,  from this side of the serving counter, is that they are hoping to purchase some ice cream.

And that is all we NEED to know. We aim to politely and efficiently provide the treat the customer wants. Whether the guest is celebrating a personal victory, using the treat as comfort, rewarding a child, or meeting an old friend over milkshakes it shouldn't matter the reason for ice cream, as long as you get what you want and have paid for. Right?

What guests have, in my opinion, is no right or reason to yell at a clerk. For the most part, the staff behind the counter at the ice cream store, or the donut shop are youth. They are learning and trying to become part of the workforce and make their way into a work world where everything is "instant" and everyone wants a "discount." It's a challenging, and fast paced environment  and they have been bounced off the couch, or out of the classroom  and right into the line of fire. These cashiers and clerks are just trying to learn the ropes of their first job.

They were not hired because they are doctors! They are not required to file your income tax returns or fix your Cadillac's transmission! They are here to politely serve ice cream and coffee, and process a transaction. They are also doing a job that nobody else wants!  It's the bottom of the heap, the McJob....the only thing a person can get without experience on a resume.  But they enjoy the job, because their employer treats them well, pays them a fair wage, and tells them they are valued. They need experience for their resume, and this job is great experience.

But again, I feel I must point out that we are ALL people and have life stresses we carry. Do you know that the cashier's grandmother is ill, and the doctors are testing for Cancer? Or do you know that her classmate recently died in a car crash? Do you know whether or not he is going to make the basketball team in his senior year? Do you know that if she doesn't come up with the rest of the money for the choir trip by the end of this month she can't go? Or do you realize that she has given up the last 5 consecutive Friday nights to work and is afraid of losing friends because she "works all the time?" Do you really know that stresses he/she is carrying and yet has the commitment and strength to come to work and put on a smile anyway?

My point is only this.... If she handed you a blueberry sundae and you'd asked for butterscotch... let her apologize and make the right one rather than raise your voice. Why would you make a scene? It's only ice cream! :)

Even as a mature adult who has seen much of the world, it still deflates my enthusiasm and affects my day when someone is rude or particularly condescending to me. Did you know that just the other day, a senior told me I was the devil because I asked for $3.95 in exchange for a medium hot fudge sundae? No, he wasn't joking. Not a crack of a smile or a wink.  He asked how I sleep at night robbing people blind and declared a second time that I absolutely must be the devil. His voice was raised for all to hear and was indignant. And still the transaction politely continued and he walked away with his sundae, yet I had to endure an earful. Sadly, several days later it still bothers me. (And over and over I justify in my head the cost of the sundae, cost of the staffing,  the building taxes and government taxes that all contribute to that price.)

Today, our debit machine was out of service. It is dead, dead, dead. A technical failure and will need to be replaced. A courier service is bringing a new one, at fair expense, the next business day. But, we were out of luck on the long weekend. (Yes, stress!) We posted 5 signs to this effect "cash only" with sincere apologies. Signs were on the entrance doors and service counters. We told each phone order upfront and apologized literally, 150 times today. That in itself was exhausting to do over and over. I still feel terrible for my cashiers who got the brunt of that. 98% of people were understanding and empathetic. A few walked out disappointed but only 1 person (and thank goodness only 1) yelled at the 16 year old clerk. "Well this is just ridiculous!" she exclaimed. "Oh just forget it!" And other words of exasperation I didn't clearly hear.

I felt terrible that this guest would walk out in a huff over $4.80. I understand that not everyone has a lot of cash on them but most could find $5 at the bottom of the purse or in the car. But even that, being denied a small cone and a can of coke is NOT life or death. It's only ice cream!  Truly... the lousy part of this situation is that seeing this episode unfold, I, as the manager was mere SECONDS away from telling the guest "don't worry about the $4.80 (take the ice cream) and just catch me next time you're in!"  It actually happens several times a year, for various reasons, and I always find people to be honest and grateful and I really don't mind one bit!  But yelling at a clerk who has no control over a situation and your ability to complete the transaction... I find that offensive. And it still bothers me hours later.

It's just ice cream!  Enjoy it! Share it with friends.... treat your grandchildren.... treat yourself! Use ice cream when you've had a bad day! Just please don't yell at my cashiers. They are good kids. They have hopes and dreams and work ethic. They take out the garbage, mop the floors and all the other glamourous tasks that come part and parcel with running a business. We need them. You need them, so they can make the banana splits next time your kids/grandkids hit a home run!

It's only ice cream! It should be fun on both sides of the counter!

Success!

Meatballs in honey garlic sauce, fresh market salad with mandarin dressing & perogies.

We did it! We served 'Off the Menu" specials at a price of $10 a plate, the whole month of August!! It was a fun and fresh culinary challenge and I think I enjoyed it as much as our guests!

Ultimately, I did meatballs a little more often that I would have really liked, but they were our most popular dishes! We did them in marinara sauce, honey garlic sauce, mushroom gravy and as sweet and sour meatballs. Some we served with perogies, others with fries and twice with salads!  So it never really was the same dish repeated.

Meatballs with mushroom gravy, steamed snow peas, fries & coleslaw

Right now we are doing analysis as to sales, production costs and sustainability. I am also looking to our guests for feedback and to learn what their hopes are for the future on this project.

Overall, it met my personal goals of re-energizing the staff, myself included. It also generated interest from the community and we earned some new fans. It also served a purpose, to nourish seniors and singles who weren't otherwise cooking well-rounded, nutritional meals at home for themselves. That fact can't be overlooked.

The quality of meals were exceptional. I'm quite proud of that. The daily photos on our Facebook page were definitely a visual hit too.

I hope to have a direction for this project in the coming weeks. I don't see that it has reached its end!

$10 Diner Dinner Progress

I'm running a little low on creativity, but there's only a week left in August and our Diner Dinner Project so I know we'll make it to the end of the month!

We have had so many lovely compliments and visits with guests on this topic. I didn't realize what an human interest story it would turn into. I think what resonates most with people is that at one time or another, or for various reasons, we have all said "I'm not cooking anything fancy. It's only me."

The "only me" statement is what has really motivated me to try this. I know it's hard to cook for one person. I know after a long day, whether it has been emotionally or physically exhausting, you just want to rest. But you still have to eat. That's when most of us turn to the microwave, or a drive through and eat something we ourselves deem as "good enough" rather than something more nutritious or enjoyable to our own tastes. I've done this myself. Truthfully, I've eaten more frozen Stouffer's Lasagna than anyone should.

As ridiculous as it seems, even as a restaurant owner, I struggle to eat. In all the times you've been to the Diner, have you ever seen me sitting down and eating a meal? It's rare. Not because I don't love my own cooking, it's simply a matter of timing. Each day is a 12 hour race to get everything done. In the hour before we open, it's all prep. In the hour following doors closing, it's all clean up. And in between it's all cooking and serving to the public, whenever they might pop in.  So when I get home at 10:30pm and realize I really haven't eaten all day, that's when I turn to the lasagna.

So the Diner Dinners are solving my issues too! Most nights there have been enough leftovers of the main dish that I can take it home and enjoy it with my feet up and watch the news.  Win- Win.

I hope you're enjoying the project too!

Here's an update to the existing list of the dinners, to the best of my recollection.

Soft Tacos with Stuffed Anaheim Peppers
Sweet and Sour Meatballs & Perogies
Pork Chops with Apple Peach Sauce
Hot Butter Rum Peach Sundae
Teriyaki Steak Stirfry
Perogies and Kolbassa
Marinara Meatballs with Salad
Citrus Chicken Salad
Pulled Pork on a Bun
Philly Cheese Steak Sandwiches

Citrus Chicken Salad with a Mandarin Orange Sesame Dressing & Breadstick.

Creativity in High Gear

This last week we have served some pretty amazing $10 dinners!  I was very pleased that the Brandon Sun chose to feature our project. It's something we've enjoyed presenting to our regular customers and this wider audience gives us additional opportunities to be creative and make new friends.

The photo presented in the Brandon Sun showcased our Pesto Chicken. It's just too bad the photo wasn't in colour so you could see it as we did. The presentation makes your mouth water! I, of course, understand the limits of print newspaper. You can't blame me for wanting to show these ones in colour though!

The meals come as shown, and are only available on the feature day. Our regular menu is available to order from all day, every day.  These specialty meals are only available after 5pm and are as is, for $10.  So, it's a bit of a gamble, but we do promise they are delicious, fresh, well thought out and excellent value.

Greek-style lemon pepper chicken with veggie salad and feta cheese.

This was pesto chicken with farmer's market veggies.

Friday night was a simple Sweet & Sour meatball dish with perogies. Very popular!

Teriyaki Steak Stirfry. Very tender steak. A light flavour and no MSG

Weekend Menu

Our $10 Diner Dinner project contines this weekend. The veggies and fresh herbs from the farmers market are very inspiring! Our weekend features will be:

Saturday: teriyaki steak stirfry with mushrooms, beans, green peppers. Served with fries and garlic toast.

Sunday: Petite Pork Chop with a peach and apple sauce. Potato wedges & fresh veggies to accompany. We will also serve a warm peach & rum butter sundae for an additional $4. It can be purchased on its own as well.

Getting hungry yet?

Dinner is served after 5 pm and available while quantities last only.