I am loving life and I can't remember when I've had more fun!
Saturday I started in the ProShop - it was a busy day, every golf cart was out and the weather was beautiful. About the time I was off in the ProShop we realized that the dinner cook wasn't coming in - that left Tonya and I. We were there til almost 8.
We're changing things up - shortening up the menu and adding more "bar food". Friday, Saturday, and Sunday we're offering "special menus". Saturday was Pizza meatloaf & mac & cheese and fried chicken (or fish n chips - can't remember). Last night we did a pizza night with different flavors (cheeseburger, veggie, BBQ chicken, meat lovers and black truffle with crimini mushrooms and 3 cheeses).
These "special menus" (including the white lasagna) have gone over big so we figure we're going to keep it up.
Yesterday we went down at about 8:30 and other than a quick trip to the store we were there until 7:30 last night. It wasn't a "busy day" in the front of the house, but we were having a ball in the kitchen.
We're still not sure if we'll be able to keep the restaurant open all winter - we've cut 2 days a week and cut out breakfast except for large groups.
We've got some more ideas for specials and we're keeping a notebook with dates, specials, and prices.
I should go down today for a little while and get some tomatoes roasting to freeze. More later.
Saturday I started in the ProShop - it was a busy day, every golf cart was out and the weather was beautiful. About the time I was off in the ProShop we realized that the dinner cook wasn't coming in - that left Tonya and I. We were there til almost 8.
We're changing things up - shortening up the menu and adding more "bar food". Friday, Saturday, and Sunday we're offering "special menus". Saturday was Pizza meatloaf & mac & cheese and fried chicken (or fish n chips - can't remember). Last night we did a pizza night with different flavors (cheeseburger, veggie, BBQ chicken, meat lovers and black truffle with crimini mushrooms and 3 cheeses).
These "special menus" (including the white lasagna) have gone over big so we figure we're going to keep it up.
Yesterday we went down at about 8:30 and other than a quick trip to the store we were there until 7:30 last night. It wasn't a "busy day" in the front of the house, but we were having a ball in the kitchen.
We're still not sure if we'll be able to keep the restaurant open all winter - we've cut 2 days a week and cut out breakfast except for large groups.
We've got some more ideas for specials and we're keeping a notebook with dates, specials, and prices.
I should go down today for a little while and get some tomatoes roasting to freeze. More later.
You only live once . . . but if you do it right once should be enough! 
