Hello everyone. Hope you are all doing well. I’m a bit frustrated today. Jake says I shouldn’t write if I’ve had a bad day. But, at the beginning of these blogs, I did say it was the trials as well as the tribulations of building a restaurant. So let’s get started. This past week was a little slow. Jacques finished up on Tues and I got started on the floors. It took a few coats but I finally got there. The Bar was not done last week, supposed to be completed tomorrow. I took the weekend off to do a function and let me tell ya it was amazing. One of the best I’ve ever done. They were very happy and so was I for a change (ha ha ha).
Yesterday I started painting the kitchen with the help of my good friend Eric. It is completely empty so to put the first two coats on is easy. I’ll wait till the hood is up and running and then I’ll put the final coat on.
This brings me to the hood. I royally got kicked in the teeth today but in true George Chuvalo style, I was NOT knocked off my feet! But man, did it leave me in a daze. It is going to cost me 2.16 times more than I had originally planned on and budgeted for. So why am I telling you all this? Three reasons. 1) This Blog is like a personal diary and it is good to keep records for next time. 2) There maybe someone reading this that may want to know what it takes to open a restaurant and need to know the surprises. 3) and the most controversial of them all. People need to know that building a Resto is hugely expensive. So when someone asks for a three course meal for $15 inclusive and I say no they need to understand why we can’t do that.
So on the bright side, all my furniture came in today. And if the bar gets completed tomorrow, the front of the house will be all done by Fri. I have the Hood in the building. But not the fan (it’s coming the 20th). I need the fan before the HVAC guy can install. So that gives me a couple of weeks to figure out how I’m going to pay for this thing.
This is not a discouraged blog. Again, I feel the need to tell you all the good and the bad things. I will figure this out and work on getting LBM up and running. Although, it won’t be till January. It will open and when it does, it will blow your socks off.
Have a good couple of days. We’ll blog at you soon.
Le Commis Glenn
Thank you for keeping us updated - not only on the good but also on the bad (and the ugly if you want). It is almost like being there and that makes it very interesting.
ReplyDeleteCan't wait to see the resto .... I am sure it will be a gem in North Bay's eating culture
Hang in there, Commis