[Brandon Byrd]

Hey everyone,

I hope you are all having a great week. We are definitely putting up with some winter now, but its almost February, and it's definitely going to be early spring before we know it.  As we move further into the year, it's important that we utilize this slower season to focus on the little details that will make us the best that we can be. 

You guys may notice some PR staff working over at 264 occasionally; some 264 staff heading to the CK for a day, or maybe even me working a shift training on barista (I apologize in advance). This is all for one very specific reason: KNOWLEDGE IS POWER; the more we all know, the better we are as a team.

It's a great thing when we all feel confident in our roles, but we don't want to become comfortable in them. When we become too comfortable in our roles we start to slip. We can become robotic, operating on automatic without thinking about WHY we are doing something. Moving around, and standing in someone else's shoes, is a great way to get a set of fresh eyes on something, to possibly IMPROVE upon what we are doing, and to gain some perspective on why we operate the way that we do.

Parker Red:

-We've got our whole sale bakery list finalized, and we officially started passing out flyers as of yesterday. If you guys know of any coffee shops that are in need of baked goods let us know. 

-We have a tasting on Tuesday at Kings County Distillery. We will be presenting a variety of dishes to a group of event planners and venue representatives to entice them to reach out to us as preferred caterers. 

264:

-We now have a dinner take out menu in place. These will be available for people to take home for dinner any night of the week with 48 hours notice The menus are available to view in the cafe at any time.

-We will be hosting a nine course valentines day menu with shag,an adult shop in Williamsburg. This will be a couples dinner, with the courses revolving around aphrodisiac ingredients.

-We will be hosting our 2nd Ted&Honey Food Lab on 2/19. We will be celebrating the Chinese New Year with Chef Winston Chiu, and we will have the menus available for you guys this week.

Thanks for the time everyone; see you all soon.

Brandon