To your right is a good way to relate the way it feels to
be a cook at Better Days when we get totally swamped.
We only get swamped (meaning every table arrives at
one time) once in a while but it happens more often in
the summer because of our outside cafe. It happened
in a big way on Saturday night when we came close to
melt down until Ma showed up and stabalized things.
Me and the girls were enjoying a pretty relaxing
Saturday evening when someone turned on a faucet of
people. We finally got everyone fed but some folks
waited longer than they expected. The Better Days
kitchen isn't equipped to efficiently handle high volume
periods. Our food service is efficient for our average
volume and hyper efficient during slow periods. Half of
that problem is our capacity, half of that problem is our
philosophy. It's a really small space for a food operation
which limits our potential. Our philospohy limits our
ability to handle volume because we know that our
quality will suffer. We cook/grill/fry everything to order
and use next to no prepared foods in our meals.
Whenever we are forced to choose between rushing a
meal out in time or waiting until we can do it right we
always wait. If the customers is upset with the wait then
we always buy the meal assuming they waited over thirty
minutes.
So if you have ever been a victim of our 'slow cooking'
approach we apologize and hope this little blog helps
you better understand why we seem like McDonald's
polar opposite.
be a cook at Better Days when we get totally swamped.
We only get swamped (meaning every table arrives at
one time) once in a while but it happens more often in
the summer because of our outside cafe. It happened
in a big way on Saturday night when we came close to
melt down until Ma showed up and stabalized things.
Me and the girls were enjoying a pretty relaxing
Saturday evening when someone turned on a faucet of
people. We finally got everyone fed but some folks
waited longer than they expected. The Better Days
kitchen isn't equipped to efficiently handle high volume
periods. Our food service is efficient for our average
volume and hyper efficient during slow periods. Half of
that problem is our capacity, half of that problem is our
philosophy. It's a really small space for a food operation
which limits our potential. Our philospohy limits our
ability to handle volume because we know that our
quality will suffer. We cook/grill/fry everything to order
and use next to no prepared foods in our meals.
Whenever we are forced to choose between rushing a
meal out in time or waiting until we can do it right we
always wait. If the customers is upset with the wait then
we always buy the meal assuming they waited over thirty
minutes.
So if you have ever been a victim of our 'slow cooking'
approach we apologize and hope this little blog helps
you better understand why we seem like McDonald's
polar opposite.