The Next Generation & the "Teach" leading them in the Right Direction!!

I had the pleasure of talking to this class at our local High school this past Monday!!

Go West Bend West!! Sorry East students, but West is my alma mater almost 20 years ago! 

Yeek, so many moons ago.

So, I never took any of the "foods" classes, that's what they were called back then, when I graced the halls of WBW. Maybe I should have, would have been an easy A since I had been working in restaurants since I was 14. That just shows I wasn't the sharpest tool in the shed back then! Well I didn't really care about much in high school like most teenagers then, and today. Well, I thought, until this crew on Monday. My thoughts were a bit renewed after I spent all but an hour with these 14 students and their teacher. I went in to this "culinary class" to speak to them about sustainability. I always digress when speaking. My dad told me to make sure I had an outline before I went. I didn't. That's like telling me to use a recipe for something other than baking, Ha, doesn't happen. I don't follow directions well!

 

These kids on the other hand listened to what I had to say. Asked great questions. Interacted with each other with mutual respect for everyone in the room. I have to say it couldn't have been a better group of kids!! (sorry guys I call anyone younger than me kids. Some of my employees that have grown up at the café and are now in their 20's are still called "my Kids")

 

The teacher for this class I have grown a friendship with over the last 8 years. She taught some of the "kids" that still work for me today, and my nephew. She does an amazing job. It surely shined through on Monday to me!

 

During the Q&A of the hour she asked me what was the hardest thing I had to overcome in running the restaurant. It was crazy I didn't even have to think about it. Years ago I would have said dealing with horrible landlords and my restaurant flooding every time it rained, or the electricity being shut off cause the landlords didn't pay the bill. (I got that on my own meter after that) Or I could have said hoping enough people came in the door everyday just to pay the bills. But I didn't say any of that. I said, "myself".  I have spent the last 2 years retraining my brain to think totally different. I will make this place profitable and successful. I hope that message carried over to these 14 students. I never thought that this hour long chat would end with me hoping I got the message across that, 

You create what you believe you can do & Think Bigger than you think is possible!

(See dad I did pretty well without an outline!)

Thanks to Sally Heuer and the students of 5th period Culinary Arts.

P.S. I scored a new employee from the class too!! Bonus!! 

 

Do you Have a Mug yet??

Do you have one of these fab mugs??
Did you drink yourself to needing a sober ride home cause you thought you could do it in one night? (which we do not promote here at the café) Did you causally meander your way through our handpicked brews to obtain your prestigue? Did you finally get to the finish line after misplacing your card 2 or 3 times? Did you try and talk your way out of not drinking the brews you thought you didn't like?  Did you drink your way through the list twice just to get yourself 2 mugs so one could always be chilled for you? If you did any of the above you are a part of our Society!
Our Mug Club/Microbrew Society was born, if I remember correctly about a year after the Café opened. Our bartender, Mikey suggested the idea. Others in the area had done similar things. I said sure lets try it out, and so it began.
I have so many fond memories of the characters that match to these mugs. People finishing and trying to figure out what name to embellish there trophy with. Some down right ridiculous I think to make the barkeeps embarrassed when having to retrieve the mug. Only the joke was well played on these bold guests as they have to ask for their mug by what they enscripted it with! Like "Meat Sweats", "Stu Pidaso", & "The Fuzz"!!
Want to join the wall of fame?
 A few simple guidelines, drink your way through 22 of our brews (we have more than 22 brews on our list folks), Dub your mug, and then all your brews anytime are half off!!! (some restrictions apply on limited or specialty brews)
So its easy folks to secure your spot in our society!
Honestly Folks where can you get a better deal on tasting an ever changing list of microbrews?
We used to stick to only the Midwest suds as it fit with our local theme, but after a bit of arm twisting from Mikey once again, we have branched out further to have a larger brew portfolio to span our great brewers all over the country!
We try to keep some of the house favorites on our list and rotate the rest! Tappers are changing almost weekly. Bottled selection every few weeks.
We try to feature limited releases when we can get them. Café/Underground is keeping it fun and interesting! Isnt that what drinking is about?
We have over 150 members now!
Are you one??
Share this on facebook in the next 48hours with your Mug Club Name if you read this post and receive 1 brew on me the next time you are in!
Cheers All!

This is the Year, 2016!!!

Well 2016 is already off at a galloping pace for us here at the café!!
This is it this is my year!!! I feel it, all good and great things coming our way! I read a recent post from a friend that went, "To be happy , it's important to be excited about the future!!" This came from the mouth of a dear friend, mentor, and successful business owner! This man has taught me so much about how to change my train of thought in the last few years, and thank god our paths crossed. I often wonder if he really knows the impact he has had on me??
Well I'm excited about mine and the cafe's future.
I think a lot of restaurateurs/chefs think in the moment. That was totally me for years. I have learned I have to plan out further in advance to make what I want to happen, happen. I also have to believe I'm gonna make it happen. This shit isn't just gonna fall in my lap, and of course I have to be excited about it!!
Well I want to stay in this game and be a success and that's what we are doing.
Never before in 8 years of running this joint have I had my year planned out in the second week of the year. Events planned, details done, and working on game plans for future marketing and gaining revenue!!
I'm excited about the food we are gonna put out! I have hunger right now for breaking animals down and getting creative. I just came up with a killer, and I mean Killer Chorizo recipe!! Holy balls it is spot on, sorry I'm tooting my own horn but I have to on this one!! Myself and a fellow farmer have been having deep conversations on butchery, charcuteire, sausage making, and more. This is something 2 years ago I wanted to get elbows deep in, well having a child put my creativity on a small hiatus. But I'm back and ready to get funky!!
I will always have a sweet love for my veggies and fruits, those will always be well played in menu planning.
We have some cool publicity things coming up, we filmed with Around the Corner this summer and will be featured on pbs this coming February!! That filming was so super fun! The host, John is hilarious and made it so easy to be on camera. So Tune in February 11th, we will also have an airing party if you want to come down and watch with us.
 Lori, from OnMilwaukee.com did a beautiful article on the café at the close of 2015, and just included the cafe in another small article coming out this weekend I believe. Even the smallest mention in an article written by someone like her is such an honor and helps to boost business and get the word out.
We are going to start bringing some live music back occasionally as well. Stay tuned in for details on that. First live music night coming your way January 29th.
We will of course have all of our favorite Café events like always, and are planning a canning class in July this year. So many people have been saying they are so scared to can. Not Scary at all.
Well that's all for now folks. More blog posts should be on a regular basis again. Just didn't have time as the Holidays were crazy around here.
Much love to you all and see you soon

Teasers!!

Trends change all the time in this industry as in most businesses. The key is staying one step ahead of the trend I guess. But I also feel like getting too roped up into a trend can be a bit treacherous as well. As a Trend is a trend. That's it plain and simple. They come and they go. As quick as they came, it's yesterdays news. I am thinking constantly about what is gonna keep my business going strong? How can I continue to stay in the game? What do I have to offer the public to please their palate and their wallet? How do I get my guests to become regulars? How do I get them to come weekly? We do the small plate/large plate concept so people can eat big or on the lighter side. We have done nightly specials, but for us the menu changes so often every night is special!! lol 

What about a Teaser of sorts??!!

 Giving our guests that full fun of flavors, but in a smaller portion and less cash out of your stash!!   

Maybe you are just coming to have a cocktail with friends and want to try a little something while gabbing with the girls or you are heading home but stop for a beer after work with the guys and need a little something to nosh on! Above is our blackened shrimp (hints of curry & cumin) served with jasmine rice, and brandy jalapeno apricot butter, and buttermilk dressing. Priced at $6 for 2 large shrimp can you beat that!! Still made with many local ingredients!! We still will always hold true to our farm to table concept. We have another small plate teaser which is a house made honey biscuit with Dominion Valley seared ham, and local honey. Simple right?? But so good to eat, and nice on the wallet again at only $6!! 

I love this idea. I'm one that when I go out I want to order like half the menu. My husband is always like really Jodi. Yup!! I want to try lots of different things, I love Food!! It's a perfect trend for those that can't decide. I could care less about the cost, but I know I'm not the norm on that end of things. So come on out and try out our Teasers this weekend and let us know what you think!! Feedback is great! Let us know if you want us to keep Teasing You!!

A look back.... Celebrating 8 great years!!

Wow this is opening night 8 years ago 11/21/07!! Man my kitchen looks pretty much the same. I still occasionally sport the braids. Have ditched the white chef coat(per request of my staff) & the hat (per request of my husband) and have moved on to a more suiting bandana and vintage apron!! A bit more me!

 A big thanks to my mother for scrapbooking this night cause back then I never took pictures, heck I didn't even text. (my kitchen kids had to teach me how to do that! lol)

As I look back this week as we are on the cusp of our celebration party (really it should be next weekend for the actual date but I hate competing with hunting) I think about all the wonderful people that have been here over the years, staff and customers, all the changes we have made, all the awesome food and service we have put out, and all the goodtimes. It has been a crazy 8 years!! The stories I have to tell.....

But really I thank each and every person that has ever worked at the café and been part of its success!! Each person was a piece of the puzzle to the success of this restaurant! Whether big or small and good or bad. It all made it what it is today.

I have a crew now that I think is gonna help make 2016 be an amazing year!! Some are new, some have been here for years and some have come back and made a second run. Some just patronize and enjoy!! (like a few of the faces here below)

HaHa this picture brings back memories that I can laugh at now. Moments after this picture was taken the coat rack filled with coats broke free from the wall and a restaurant full of guest coats were laying in a heap on the floor. I was mortified. I walked out of the bar and into the kitchen, I had no clue how to deal with this on opening night. I believe my brothers and staff started hanging all the guests coats on the iron gate at the bottom of the stairs. My brothers came the next day and rehung the coat rack with anchors. Mind you the coat rack was existing I never did anything with it when we came into the space. My husbands response was apparently no other restaurant was ever that busy to have that many coats hanging on it!! This was an amazing response from my husband who is a glass half empty kinda guy. He surprises me sometimes. After 8 years of this old building and just the restaurant business in general I can handle just about anything I get thrown at me.
Customers you have made this journey happen. I don't know what else to say other than Thank You!
On the eve of this night I just hoped people would come through the door and continue to. I really was scared I wouldn't make it a year. It was a giant gamble. This business isn't easy. I was the new kid in town and now Im the oldest exsisting restaurant downtown. Sure don't want my time to be up. I fought kicking and screaming to keep this going and I'm gonna continue to bring you all creative fun food! I want to keep you all guessing what's up my sleeve and wanting you salivating for more!!Come Celebrate and Share Memories and Make More this Saturday Night!!!!!
Thank you to you all!!

Wow Factor!!

So I have been recently reading a book about customer service. It is actually about the Ritz Carlton. After Reading this book, it so much helped me to realize I needed to change some of the ways I handle and think about things with my customer service. Another restaurateur gave me the book. I'm so glad he gave me the book. I felt that even my employees could benefit from this. So I bought a bunch of copies and have asked them all to read it. I think there is only a small handful of them that have actually started to read it. But those that have are already having a new mindset!!
So last night I sit down and have a glass of wine with one of my servers. We are chatting about the evening. The goods and the bads. She didn't want to tell me the bad but we talked and tried to learn from it and she handled the situation as best she could. Then she told me she also had a "Wow" moment!! I said "Really"??!!
A "Wow" moment is a reference in the book. First off I was elated that she is reading the book, and then that she is really doing things from the book.
Ok so I'm sure you are wondering what is a "Wow" moment??
Well basically it is doing even the smallest thing to make a difference in a customers experience. Going that extra inch or mile, doesn't really matter how big or small. Just that little something extra to make a guests experience that much more special or memorable.
So I guess we had a couple in our bar for cocktails, people that have been here before. Last night they just had cocktails and had told the bartender that the wife wanted Mexican so they were heading down the street for dinner. Well they finished up and left. A little later while the bartender realized they forgot their credit card. The bartender told this server they forgot there card and said where they were headed. This server took it upon herself to grab the card tell the other servers to watch her tables and literally ran down the street to the other restaurant, find them and return there card. She didn't want them to have a nice evening out and then go to pay for their meal and not have their card to pay for dinner. They were so appreciative.
She truly did have a Wow Moment!
Funny thing I knew nothing of this as I was out talking to guests in the dining room and never even knew she was sprinting Main St!!!

A night out on the town!!

Last night was the husband and I's first evening out without our little guy since he arrived!!
I got a recommendation from a few people of a place to go checkout in Milwaukee. So we did! We went down to Walker's Point to Morel!! It was a gonna be a great evening regardless because it was our first date night! On facebook today I posted that we went out, someone commented where does a chef go eat??? Well this chef does have her favorite places to dine, but I wanted something new because last night was a big deal for us! I asked some people I trusted with an upper hand in the Milwaukee scene! Both responded with Morel was a great place and it was!!
We had a reservation, but upon arrival I asked if we could sit and have a cocktail first. After sitting there a bit I said to the hubby, "lets eat here". When is the last time we got to sit at the bar together!!
So our evening began, we sampled small plates, had entrees, and finished with desserts and craft cocktails, microwbrews, and great wine throughout! Everything was top notch! I couldn't have been more pleased with our whole evening. Funny thing happened at the end of the evening, I payed the bill, tipped my bartender and also gave him a cash tip to divide between the kitchen staff. Yes the kitchen staff. Please don't think I'm asking you to frequent my café and tip me. I'm not at all. Even when I bartend behind my bar I give all the tips to whoever I'm working with. I'm the owner you choosing to dine/drink with us is all I need! Back to tipping the kitchen, so this place has an open kitchen. I have worked in these types of kitchens before I hated it. It is not easy for me to keep my mouth shut, not swear, and not be able to listen to my own music preference while cooking. Oh and hoping I don't do anything to make myself look stupid. These 4 guys last night had to cook for a dining room full of people, execute everything perfectly (no where to hide from the public), and entertain. Not my cup of tea. But like I have said in previous posts that Hollywood has changed this industry. These 4 chefs did a great job, so yes I threw them a tip too. It was great the bartender walks over gives the sous the tip I over hear him tell him they got tipped the sous says, "whatever?" bartender says "i'm serious" Sous says "you're f#@$%&* Serious?" they talk a bit more I over hear again "nobody has ever tipped us" he then comes over thanks us, shakes our hand, tells us that was awesome asks if we want to do a shot together! We declined explained we had a 45 min drive and tell him everything was great and buy himself something other than a Miller high life (we saw them grab out of the cooler a bit earlier for the kitchen staff). All in all we had a great evening and everyone there was part of it! We in the industry work nights, weekends, holidays, long shifts, don't eat dinner till midnight or later cause we are helping strangers have enjoyable evenings and making memorable meals. I just wanted these guys to know I appreciated it! Sometimes the smallest gesture makes the biggest impression!