As many of you know, this hasn't been an easy journey for our little company. Money has been an issue many times, because let's face it: in the restaurant industry, if you don't have your doors open, you can't bring in revenue. So today, we are still under light construction and still unpacking boxes of wares and still learning our Point-of-Sale system and still trying to figure out a million trivial little things and still training and still stocking up on food inventory. It doesn't matter. We now know through the food truck days what sells and what our beloved clients enjoy and need, so we're getting set up this morning and offering what we can. Again, it's still a mess and I don't know of any restaurants here who have operated in this way, but we've always done things a little differently and we'll continue on in this fly-by-the-seat-of-our-pants fashion.
If you had told me in June that it would be January before we were going to get our doors open, I might have thrown in the towel. For that, I'm glad I can't see into the future for once.
So today, if you are so inclined, come visit us this morning. We are opening at 9 a.m., and will stay open until we run out of fruits and veggies. We'll continue all week in this manner. We're trying to add in some food by Thursday, as well, when our inventory starts arriving. If you signed up for the soft opening, that is still happening, and we'll be sending out an email to let you know as soon as we know. Hope to see you soon.
Until Next Time, Eat Raw, Live Long!