Well, we've just about made it through another week...only about 7 hours to go. It's been a pretty average week, a little slower than we like during the week, only average last night but bustling at lunch today with some Wildlife Show goers filling out the dining room. That was nice. I was told that a version of our Pear Cosmo was served at the Prince Theatre Film Preview on Thursday night. Apparently it has been talked about enough that the organizers of the event featured their version of this delicious drink at the Fundraiser for the Delmarva Wildlife Curriculum Project. That was certainly flattering to hear. And since I "borrowed" our recipe from another restaurant, I certainly don't object if someone wants to "borrow" ours!! Especially if it means we're being talked about, eh? That's the good kind of Publicity you can't buy, in this business. Anyway, we are hopeful that the week will go out with a bang tonight - we've got almost a full crew on, the 7-hour lamb will be on the menu, and of course Pear Cosmopolitans will be available at the bar! Bring 'em on!
In Business News, we are certainly not as busy as we should be. Our regular customers are always interested in "how's business", which is flattering, in a sense, because I take their questions to mean that they want assurance that we are going to weather this insanity we are all witnessing these days. I tell them, when they ask, that yes, business is off from last year - about 20% for September - and costs have gone up - maybe 15% - but, and this is the important thing, we are still meeting the payroll, paying the rent, satisfying the purveyors, and, most of all, enjoying the work. We are getting enough support to keep things on an even keel, and that is all we ask for. Hopefully things will turn around eventually and we'll be able to look back and sigh with relief. Toughest times for restaurants in 17 years means that we've been through worse, right?
In other news, the oyster fritter has been welcomed back with open mouths, including mine. And while the arrival of oysters heralds the farewell to crab meat, it's a lot easier to take with a bite of that fritter.
Okay, enough chit chat - it's time to get ready for the stage that is the dining room. And hey, thanks for all of your support. We really do appreciate it. We know there are many choices for your dining dollar, including not spending them anywhere, so we are always grateful when you share them at Brooks Tavern. We will try to make your visit worthwhile every time. Thanks.
In Business News, we are certainly not as busy as we should be. Our regular customers are always interested in "how's business", which is flattering, in a sense, because I take their questions to mean that they want assurance that we are going to weather this insanity we are all witnessing these days. I tell them, when they ask, that yes, business is off from last year - about 20% for September - and costs have gone up - maybe 15% - but, and this is the important thing, we are still meeting the payroll, paying the rent, satisfying the purveyors, and, most of all, enjoying the work. We are getting enough support to keep things on an even keel, and that is all we ask for. Hopefully things will turn around eventually and we'll be able to look back and sigh with relief. Toughest times for restaurants in 17 years means that we've been through worse, right?
In other news, the oyster fritter has been welcomed back with open mouths, including mine. And while the arrival of oysters heralds the farewell to crab meat, it's a lot easier to take with a bite of that fritter.
Okay, enough chit chat - it's time to get ready for the stage that is the dining room. And hey, thanks for all of your support. We really do appreciate it. We know there are many choices for your dining dollar, including not spending them anywhere, so we are always grateful when you share them at Brooks Tavern. We will try to make your visit worthwhile every time. Thanks.
Nice blog post...We too can see the slow down. During te first year of BT operations the ground beef usage was ~2.2 lbs per day. Recently it has been ~ 1.2 lbs per day. Understandable...less traffic, less consumption. Regardless, we are VERY appreciative of the support you have given to St. Brigid's Farm beef.
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