So, I kinda cried, but no tears came out, so I can ascertain that my little man means a gazillion times more to me than some old building. Then, I did as I always do, I picked myself up, dusted myself off, and went and had a meeting about a building purchase for another restaurant idea I have.
In the Raw is evolving in its business model. Sure, I'd love to have 6 very different entree options available all the time, but the reality is, there is just not enough time (or space) to make that happen. And when something doesn't sell, it goes to waste. With that being said, I find the challenge of making sure food is never wasted and never goes bad within the walls of the Grubman to be the most motivating in many of my decisions.
As winter approaches, most fresh fruits and veggies go out of season, except greens, and the options get slim. For this, I'm very excited. There was nothing more awesome as a kid than eating my great-grandma's winter greens boiled down to tender little leaves. I think I once ate nearly a stockpot full of them one afternoon when I was about 7, barely tall enough to get it out of the pot.
I'm still procrastinating learning the vacuum sealer for the take and bakes, but our recipe is the bomb. Stay tuned...
Until next time, Eat Raw, Live Long!
P.S. If you want to check out my dream location, go here: www.thecityhotsprings.com