Some things worth thinking about before the birds arrive

It may still be a couple of months away for you but I’m already thinking about it and I cannot wait. Spring time is one of my favorite periods of the year. Apart from the weather being almost perfect it is for me a period of renewal and hope.

Spring allows me to shed what I could not lose during those cold winter months that kept me indoors for so long. Restaurant doors open a little wider this time of year, knowing well that many of their regulars, and a few new customers too, will be willingly making their way up one or two blocks just to get to dinner on time and mainly because it’s so great to be walking about in the evening again.

New bells and whistles for the kitchen

Thinking of new bells and whistles for my own kitchen, would you believe me if I told you that the Doorbel Base  reminded me of something rather important. My sprawling, renovated kitchen stretches out far over the patio with just the polished glass sliding door separating me from the fresh air and the birds when they arrive. Birds are alright, they just fly on down. But when my new spring time guests arrive, they still need to get through the front door.

So, my husband and I thought that this time around and for once and for all, we’d replace the giant brass bell we sourced from one of my food trips with a wireless doorbell fully-equipped with a transmitter and receiver. That way when the new guests arrive and I’m still clacking about in the kitchen, I’ll hear them loud and clear and won’t have to keep them waiting any longer than they need to.

Cooking the books and how much we made

It’s also a great safety feature for restaurant owners to have. Many of them are chefs and still have to manage their time equally among supervising their kitchen staff, preparing new menus and let’s just say, cooking the books. No matter what the trade is, but because their margins are always tight, perhaps this is more so for the small restaurant, the biggest talking point of any small business may be ‘well, how much did we make tonight’.

The consummate restaurateur might not be checking receipts until the next morning but, late at night, cash and receipt records still need to be stored away safely. And I don’t yet know of one reliable security company that is going to come out at two in the morning to help out. As I may have mentioned in an earlier post on starting up, it’s all about location. But the doorbell, front and back of the shop, will be a start.

Apart from cleaning out the bird house and buying new birdseed, there’s prime cuts and organic garden vegetable harvesting still to think about. Along with security and peace of mind and putting a smile on customers’ faces, these things also take up time. So, I guess I’ll be seeing you then.

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