Coming into Spring

[Brandon Byrd]

Hey Everyone,

Good to see winter fading away. The cafe is slowly picking up again, and Parker Red is winding down from a very busy March, finishing with a huge lunch party on the 31st. As we are transitioning into our busy season, I want everyone to make sure you are thinking about being 3 steps ahead of your needs, whatever your role is.

Here's a thought: if Nazario waits until he is out of cheddar completely before he calls Dairyland, we are going to be running at least 1 1/2 days without. Because he is 3 steps ahead, he is ordering cheddar for Monday that he won't slice until Wed/Thurs. Though this is a basic part of his job, it's the way that everyone needs to think about their role.

Running into daily challenges in this or any professional setting is a normal part of the day, but if we are encountering the same road blocks on a daily basis, and not making adjustments, that is where we see long term problems. I guarantee each one of you reading this has a consistent problem they encounter daily, and I want all of you to take the initiative to make it no longer a problem. Spend half an hour of your day making something more efficient, and it will pay dividends in all the days ahead. 

Also, I know some of you may have seen this in Eli's report, but make sure everyone is welcoming Manny, who is joining the kitchen over at 264, and Kris, who is going to be driving for the company. 

You will all be seeing some new menu items for the spring rolling out at 264 in the next 2 weeks. We will have a full description of these items for everyone, and make sure that you guys TASTE EVERYTHING.

Looking forward to seeing the cafe packed again soon. See you guys around.

Brandon