BonfireCuisine

Yes, I've even got two of them but I need a few more. There is another restaurant in town that has them but the bartender doesn't know where they got them. So I'll keep looking.... Again thanks for looking, Jason

For sandwiches - I'd add "Dexters Deli" (on Dexter) although limited amount of tables but good service and good prices for the sandwiches. Jason Hi Jason, <p>A number of your pet peeves resonate with me. The biggest would have to be the lack of simple sandwiches in an affordable restaurant setting. I lived in Manhattan and Boston and every few blocks there was either a Greek coffee shop or a boulangerie that had tables and served simple, made-to-order sandwiches with high quality ingredients: Roasted turkey, tuna salad, ham and cheese, BLT, etc.</p> <p>There are a few places in Seattle that make good, fresh sandwiches, but most of them are delis with no table service, and no comfortable tables to sit at (a couple of rickety two-person tables near a drafty doorway -- if anything). If I try to get a normal sandwich at a sit-down restaurant, it arrives on a plate heaped with fries or salad, has some kind of tough artisanal bread sliced 1 inch thick, is slathered with chilipotle mayonnaise, and costs $12.</p> <p>The only places downtown I've ever been able to get a fresh, affordable sandwich in an enjoyable lunch environment are Bakeman's on Cherry and a couple of the taverns near Pioneer Square. Has anyone found anything good in the shopping district? Maybe Von's?</p> ←

Failure ridden…. That’s an interesting issue… I own a bistro in Seattle, WA and I can attest that yes there are some mistakes that can cost you the restaurant and there are some mistakes that can be covered up. For example I had a manager that I “trusted” to run the front of the house and make the right decisions. After reviewing the situation; misc.. detail related to this issues left out, the right decision was to let my manager go. In short “Performance is a continual improvement”… If I would have continued with his employment it might have cost me my bistro. So what does this mean in this thread? 1. Funding… Personally I believe in using your own funds. Why? I pay the money and when I get paid by the customers it comes to me. I don’t have a large “payment” to a bank or investor to pay at the end of the month. No I didn’t put my house on the line but I did put my money up. For me – it means more. The more hands you have in the pocket the more “voices” you have in the day to day decisions (read direction of the restaurant). 2. Investors verses Bankers… Personally I don’t like either but “my experience has been” investors want more money back (interest) and are more flexible while bankers have lower interest but aren’t as flexible. Which is best? Well if your ideal restaurant is really successful then a bank is the way to go. But if you have “mistakes”, “off seasons” or something just doesn’t go right and the money isn’t where it should be – then an investor is the way. 3. The grand ol’lease… What is fair? A lower payment with no triple net or a higher payment triple net (NNN)? In case you don’t know, triple net is considered your portion of the utilities, insurance and maintenance of the building added to the lease payment. My lease is lower but I pay all of the utilities, trash, etc…. Yes it’s ok to talk to your neighbors. I image a conversation going like this …”Hi there (talking to the owner), how is the business around here? Pretty good? Like the landlord? I’m thinking of opening/taking over that restaurant/spot over there and was curious of what your lease is like. The landlord has started the negotiations at [insert value here] a foot/a month and I’m wondering how it compares to yours” Now of course you can modify it to your personality but I feel there is nothing wrong with asking respectfully. For me I say I’ve spent more then I originally budgeted for. But it wasn’t all in one payment, it was a little at a time. It was that case of leeks that went bad even though the supplier said it would last. It was that extra inventory of wine that your manager ordered that you really didn’t need. It was that labor overtime because your lead cook decided that it was a good idea to stay late to do prep because the next day he was going to be late – but failed to realize that he was staying late at the end of the pay period. And lastly – There is nothing wrong to say that you will be the next biggest success next to Gordon Ramsey. The only thing I’d add is to at least be realistic. Jason

Hey there, I'm looking for some of those "Pernod/Ricard" water bottles; not the old ones, but newer ones that I can use in my bistro. I've been looking and asking and not getting very far. True, eBay has a few but I'm not looking for those authentic 1930 ones from France. I'm looking for some that I can have at the bar and (yes unfortunately) my staff, customers or dust bunnies) can break or take. I'm in the Northwest - Seattle specifically. If anyone can offer some suggestions or perhaps point me in a direction I'd greatly apprieciate it. Jason

Kind of like 7-Eleven's new Bistro Griller you know their version of pigs in blanket

If I may interject – Catering is a skill that I think really compliments the skill of a restaurant owner (among other things). I owned (still do) a catering company before buying my restaurant. True there are completely different aspects to both but at the same time there are aspects of both that make one better at each one. For example, when you do a catering job and you leave the kitchen. You drive 40 mins to the job site, unpack your things, setup your tables, set up your stations, etc… If you forgot to bring ladles – you’re screwed. There is no running back for that “one” item. Now of course this forces you to be come creative and hope that “insert grocery store name” has some kind of replacement item. I think it kind of breaks down like this… Catering gives you the skill of absolution – meaning Mise en place means more here then anywhere else. At the restaurant, if you run low on filet, you can quickly cut it to order. On a catering job, if something happens and you don’t have it – SOL. Restaurant gives you speed – there is nothing like the feeling you get after you just plated 400 covers on a Friday night in a hot, stuffy kitchen next to other cooks who smell worse then you do. Catering gives you cost control – waste not want not – do you take a filet of salmon and cut 5 perfect 6oz pieces to leave one 3oz portion or do you make 6 perfect 5.5oz portions? Catering gives you labor control – want to serve a dinner party on 3 people ask me how. Restaurant allows you test out your menu idea before you serve it as a entrée selection. Given that small list – I’d even say (my experience has hotel and country experience) working in hotels, country clubs, etc.. and working in the kitchens or even as a banquet server and putting out banquets that total of 1000 for the evening. That teaches you organization, preparation, patience and urgency. But in reality – the restaurant business is a hard business. Not so much the cooking part; it’s a walk in the park, it’s the other part of business that’s a pain in the arse. I digress what other people have said in this thread. Regarding dating strippers and driving Ferraris – strippers only stay as long as the money is flowing and it’s not the Ferrari that costs a lot of money (once you get past the purchase price) it’s the monthly insurance payment. Love your post Ruth – except here in Seattle I’d change (paraphrase) “staff of students quit because you won’t let them do spring break” to “staff of burners quit because you won’t let them go to burning man”. Jason

Ah the labor of love... I have my own labor of love - a 59 seat bistro in Seattle. Here are my rules for staying alive (so far so good - ask in me again in one year) 1. Gather more money then you think you need. No really have it in cash in your bank. Do have access to your bank at all times via internet banking. Know who has been paid and who hasn't. Know when money comes in and when to expect it in. 2. Don't get a second mortage to fund your restaurant. Don't think about it, don't put up your home. 3. If at all possible, stay away from investors who have never been in the restaurant business. They wouldn't understand the business flow. 4. Inventory everything - know what you have on hand, where it is, what it costs. This is where you determine "are we making money" 5. Don't expect to get rich but do hope you can pay the core bills. 6. Determine where you can get your supplies. Not just sysco, FSA but the farmers market, the bread guy, fish guys. This allows you to; if you need to, run your produce to the edge (to save money) and yet have a place to get more. 7. Accept the fact that Credit Card processors and the actual process sucks. When a guest dines and pays for food on Friday, you won't see the funds in your bank till Tuesday. So for me, On MOnday I have lots of money - then I write checks for bills and by Friday I'm almost broke. Then on MOnday it starts all over again. 8. Question everything - no really even your (depending on your experience) bartender, wine director, chef, supplier - hell even your wine rep. Unless you are a rockafeller, you need to understand your business from the bottom up. 9. Accept the fact that your landlord, as nice as they may be when you sign the lease. Is only concerned that your monthly check clears. They really (95% of the time) don't give a rats ass if you had your checks stolen and the bank freezed your account because they thought fraud was going on and you'll be late in the payment. The landlord really doesn't care, sad to say but true. 10. Resist the urge when in business to get extra money from those "restaurant funding" companies. All it is - is a way to pay more interest to someone else for the money you don't have. 11. Learn to say "No thanks not interested at this time" and hang up. You will get multiple phone calls each day asking you to buy this, order that, advertise in this book/mag/newspaper/website. 12. Lastly but not my complete list - realize that if you pay attention, keep good books, maintain consistency, watch the labor hours, pay your bills mostly on time, keep your food costs low and try not to drink your all of your good wine. Maybe just maybe you'll survive - so far it's working for me abet slowly but working. Running a restaurant is a pain in the arse but at the same time fun and exciting. Boy do I have some stories to tell but thats a different email. Well in anycase - anyone that tries to open a restaurant best of luck and if I'm in town, I will come by and give you some business. Maybe I'll get that nice bottle of wine that will turn your nine hundred dollar night to a thousand dollar night. What can make a good night a great night is that one four top that comes in 15 mins before you close and they happen to be foodies. Jason

Quick question - "I had heard"... 1. That lobster mushrooms can be poisonous when grown next to or grown on top of a poisonous mushroom. AND 2. That lobster mushrooms can cause "alergies" or "reactions" on people who would not normally have an issue. I searched the good old internet but didn't really come across anything that I could say "ah ha" (while pointing finger) "there it is"... Again, it's just a "I had heard"... from other chefs over the course of my life while having a drink after work. Apart from the normal answer "...anyone can have some kind of reaction to mushrooms..." is there any truth to this issue? Thanks in advance, Jason in Washington State

If I might add more salt to this issue – its not so much a decline in “bistros” or “small cafes” but a shaking out of places that just made it by. True you can buy that boiled egg in a bag but if given a chance which would you rather chose? At least here in Washington there are clearly a few different core selections to be had. As in “Fast Food”, “Diner (aka Denny’s)”, “chain restaurants”, “upscale restaurants” and “fine dining”. Each one finds their own niche – no really look around you. Those that were able to stay had something to offer (location, profit, staff, food, etc…). I think if a company has their books in order then they will make it*. First off I’m not talking about trend restaurants but places that the owner operates it and is the one charge of the bottom line. Personally you need to be able to be flexible and adjust to the business climate. If you don’t you’re done – look at the recent places that have closed. Why did they close? Money flow? Food quality? Consistently? Service? What was behind it? Right now restaurants can’t just be “we open and they will come”, today restaurants need to be not only good chefs and good servers but good business people. Negotiate good leases, get good produce, determine trends, hire good staff and of course put it all together. Sorry for the length but I frankly don’t believe that all bistros will become “boil in bag” or “ready made” establishments. True there will be some that will do this and “fake it” but I also believe that there are those that have the skill, knowledge and management to do it right. Its every where, remember that old guy that just polished the silverware at the hotel? He’s gone and automation is in and doing his job for 3rd of the price. I’ve been in restaurants since I was 14 (now 37) and I’m not ready to say that we will all be eating out of “boil and bag” dinners or playing with “mushroom foam”. But what I do believe is that in order to make it, if you don’t have some kind of business/marketing/accounting experience/knowledge then the odds are stacked up against you. Jason

Yes unfortunately they are officially closed since February so I'm told. It was a nice place. Hard to have places on islands when everyone knows your name. You almost have to be on your game more then in the bigger city where they are more forgiving. Their website is still up but their phone number still rings but now goes to the FishBowl. I haven't been there yet - yet being the key word. Old Star Bistro Website: http://www.whidbey.com/starbistro/ FishBowl Restaurant Website: http://www.fishbowlrestaurant.com

To add to this mixture of advice. To follow up with “Char’s” number 6 of think lazy – I’d also think in sections. You should be able to come in and know what you need to do for the day at any given point. Try to organize your day in steps that can be done at the same time or speed. Look at what you need to do and how you best fit it all together. What I mean by speed is there are tasks you can just slam together and do quickly and there are those tasks that you can’t do quickly, you have to baby-sit it. To help with timing – I followed some advice from a pastry chef that I worked with when I worked at a hotel. Get a timer/watch and put it on 10 mins. Why 10 mins, well it seems that everything surrounds that time frame. Then have it go off for the entire day ever ten mins. I thought it was the stupidest idea but I did it. I found that it helped with my “inside clock” of timing. This helps you by kind of telling you how much time it takes to do something. Say for example it takes you an hour to do task A. When you are working time kind of stands still but if you have your timer go off every 10 mins, you’re not thinking of it as time but as that darn timer went off 6 times when I did this task. Then when you are done with task A you can reflect on what you were doing each time the timer went off. As you keep doing this, your sense of timing when baking helps reduce the amount of hockey pucks you make or vanilla scrambled eggs you make. Jason

Following what Pastrymama said – I kind of did the same thing she did but without the oven and in a hurry. I was doing some desserts for a wine auction. The space was small with no real area to prepare. I wanted something that would work without wasting a lot of time doing it. I wanted to make crème brulees but didn’t want to have to torch 200 of them at the event. Toasting a head of time was out of the question so out of frustration (ok late at night and tired), I threw some sugar on a silpat and took out the torch to see if what I thought would happen would. I had made one large caramelized hard shell sugar pane. Picked it up and broke it into pieces. This worked perfect, I was able to set up the dessert tray with the brulees and place a piece of caramelized sugar on each one. It had the soft texture of the crème and the hard crunch of the sugar. I guess what someone once said “Out of desperation comes inspiration” which for me holds so true. Then of course after the event was over and talking to other chefs I know, so many other people have also done this but at the time I thought it was something new. Sleep deprivation can ...zzZZzzzZZz Jason

Vinegar, I tried making vinegar from mother of vinegar that I bought at a wine store and followed the instructions on the label (hey it must be right – right? ). It says fill a jar half way with wine, add the vinegar and leave the top off covered with cheese cloth. After 6 months close it up and it’s ready to go. Well it smells like vinegar, sort of tastes like vinegar but kind of “weak”. So I thought let it rest for 6 more months but this time the top was closed. That was 4 years ago and it’s still there, every once ina while I open the lid and smell, add some fresh wine and taste it. Still tastes like vinegar, smells like vinegar but not as strong as vinegar. So my questions are: 1. How can I raise the acidity in it? 2. Can it die and how do I know if its dead? 3. On a related note - once you’ve made a flavored vinegar – does it ever go bad? Thanks, Jason

If I recall they did a test pilot here is Seattle (I think) and it didn’t really take off. The issue I see that some people will bring up is: 1. If you keep it on the chip, eventually you’ll run out of space or it can be tampered with (my $5 credit is now $500 credit) 2. I too like the centralized database point because then if the card gets damaged your information isn’t gone. Of course both kinds have privacy, security, tracking, concerns, even the frequent shopper cards that the grocery store; some fast food places too (Qdoba) use are under fire. I do like the idea of having a card with “my sandwich” info on it though. Take a look at their menu, it has a fresh look to it - I hope they make a key chainn version it, so that I can add it to my "Track the shopper" key chain. (I have so many shopper cards that it takes up one key chain ring) Jason

I was always taught that you're done with your plate if you turn your fork over as in you're not able to eat another bite. I've also heard of putting both the knife and fork in the shape of an X - as in done. Who knows these days? Jay