gfron1
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The deal is done and here is our agreement. We agreed to keep this document friendly and non-legalese, and that we would continue to revise it as both businesses evolve. We recognize the risk inherent in this agreement, but its risk we're willing to take in our town that deals mostly in handshakes. I'm offering this in case its useful to anyone.
BUSINESS AGREEMENTThe following Business Agreement is made between <Details snipped>.
1. <Details snipped> will occupy space at the Curious Kumquat (111 E. College St., Silver City, NM 88061) as specified on site plan [see attached] to operate Mel’s Café at the Kumquat (dba Addi’s Food Supply, Inc). Meeting the following requirements:
A. Café at the Kumquat will carry her own liability insurance policy at $2 million coverage. Full policy will be made available to The Curious Kumquat;
B. Café at the Kumquat will be providing phone access via cell phone until this becomes cumbersome to the Curious Kumquat, and or their staff, due to phone traffic that may arise via the Café’s association to the store. Appropriate arrangements will be made if the need arises;
C. Any and all improvements to the kitchen of a cosmetic nature will be done by <Details snipped> and appropriate labor to enable opening, in alignment with current motif and by approval of owners;
D. Any equipment for the kitchen, dining, baked goods area, etc. that is not a permanent fixture or trade fixture will be provided by <Details snipped> with approval from owners;
E. Café at the Kumquat will carry its own NM Environmental Department permits and be responsible for fees associated therein;
D. Café at the Kumquat will pay the difference of all utilities based on usage from PNM 2007, but accounting for any rate increases in 2008. This will be the only cash entitlement to the Curious Kumquat for the initial 90 days of occupancy and will continue for the life of tenant contract. The installation of central AC and the correlation between installation and increase in utilities will be re-examined after the AC is operational;
E. After 90 days the Café at the Kumquat will provide a 10% net payment per month of all sales to include but not limited to menu sales, gourmet take away, and catering. This will not apply to fees for cooking instructions or professional consultation fees that may not involve use of the Curious Kumquat;
F. Café at the Kumquat will have access to Merchant services, POS reports, activity, sales staff limited to orders and monetary collection in exchange for:
1. A fee per transaction based on cost to the Curious Kumquat;
2. An extension of 20% staff discount to all purchases and 40% to owners, excluding arrangements that are offset by professional courtesy rates i.e. catering at cost of food and labor only will not be subject to discount.
3. Subject to review if the Curious Kumquat staff can not perform daily duties due to interference of Café business. The Café at the Kumquat will then provide adequate means of staffing and or POS assistance to enable business to occur with limited interruption to the Curious Kumquat.
G. Advertising and signage required for the Café will be at the expense of <Details snipped> with approval from owners;
H. Cleaning supplies necessary for the daily sanitation of the kitchen, an appropriate fraction of this cost may be shared with the Curious Kumquat;
I. Daily cleaning to be detailed in Standard Operating Procedure, to include empty and clean prep tables, debris-free floors, waste removed at the end of each shift.
2. In return for meeting the following requirements, the Café at the Kumquat will be entitled to the following:
A. Daily business operations Monday through Friday from 10:30 to 1:30 including prep time before and cleaning time after;
B. Access to refrigeration space, collectively deemed appropriate, for gourmet take away sales in the merchandise area of the Curious Kumquat;
C. Access to “tea” room / lunch counter when not in use Monday through Friday;
D. Keys to premises that will remain strictly in the possession of <Details snipped>. No unauthorized copies will be made, and the Café at the Kumquat will be responsible for re-keying expense in the event provided copies are lost, stolen, or damaged beyond use. No guests will be allowed in the premise at times other than when owners are present with the exception of paid employees of Café at the Kumquat. The actions of the employees are the sole responsibility of <Details snipped>;
E. Limited use of storage shed behind facility;
F. Shared use of walk-in. Renovation and maintenance of the walk-in will be at the Curious Kumquat’s expense;
G. Shared use of dry storage room for non-food items;
H. Installation of non-permanent trade fixtures that will facilitate daily operations of the café at the expense of <Details snipped> with approval by owners (i.e. Pot rack, shelving unit, additional stainless steel tables, dish washing station, floor mats etc);
I. Identified use of retail space for several tables and seating provided at the expense of the Café at the Kumquat with all approval by owners;
J. Access to the facility for monthly dinner with the international film society;
K. Access to the facility for special events planned in advance with agreement from owners that do not interfere with any other event previously planned. (ie private dinner parties, tasting menus, fundraiser dinner for scholarships etc…);
L. <Details snipped> will have preference for events before subleasing to a third party, subleasing not to conflict with café hours, scheduled classes or events.
3. Additional points of consideration to include:
A. Procurement of beer and wine license at shared expense to both entities;
B. Establishment of outdoor seating area(s) expense to be dispersed appropriately by type and permanence of improvement. Labor, expertise and enthusiasm free of charge to either party. This includes but is not limited to improvements to rear carport area, building partial enclosed wall at front of store, purchase of seating, lighting etc.;
C. Equipment usage to be on a friendly basis with mutual agreement on how to handle breakage, damage, and wear-and-tear prior or following the occurrence;
D. Establishment of procedure to lease kitchen to potential revenue producers that does not hinder prior planned events of either the Café at the Kumquat or the Curious Kumquat. This will include but is not limited to equipment usage of both entities. Usage of the kitchen or facilities by anyone or any group other than Café at the Kumquat is at the discretion and authorization of the Curious Kumquat;
E. A clear commitment to education is evident by both entities. The Café at the Kumquat has established a scholarship fund for individuals seeking to further themselves in the area of Culinary Arts. A mission statement of vision for the purpose of both entities should be established to ensure commitment;
F. All onsite educational workshops/classes, individual or group will be done through the Curious Kumquat. Café at the Kumquat will not advertise or solicit classes to be held at locations other than the Curious Kumquat on-site as to not compete. Additionally, all instructors will be responsible for cleaning of the facility and proper use of equipment in the kitchen.
4. Agreements for provisions:
A. Curious Kumquat will provide the hood for the stove, covers for the light fixtures, and a partition for the walk-in;
B. The Café at the Kumquat will provide labor for all cosmetic improvements to kitchen, bathroom, and rear delivery area as required. All sanitation equipment, black floor mats, tables, chairs and incidentals for café seating. Any additional shelving, labels, to go containers, order tickets, menus, etc for daily business operation.
C. The Curious Kumquat and The Café at the Kumquat will develop a written standard operating procedure, for daily cleaning expectations for all employees and instructors to adhere to; this will be posted in the kitchen. <Details snipped> will be responsible for the daily cleaning of the café including but no limited to sweeping, mopping, all dishes and sinks cleaned.
This is deemed a living document and therefore subject to revision. Document with the most current date will serve to identify the most current agreement of all parties. Signature must be present to ensure authenticity and validity.
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I just wanted to add that I've re-read the rabbit article in AoE because a customer of mine came in yesterday to sell me some of her rabbit meat. (Universes aligning)
Because of the article I now know that the Silver Fox breed was the favorite in a tasting by Tami Lax on behalf of Slow Food. I also know that older rabbits are better tasting and have better texture. Rabbit stock is apparently increcible and requires very little seasoning.
Now I'm armed with useful info to talk to my new supplier of rabbit!
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With regard to price, I agree that I would pay $200 if it worked and had a nice guarantee on it - say 3-5 years.
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And HERE'S how.
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All I want is accuracy!!!! Is it so damn hard to do! Wait, add consistent accuracy!
I have to have the .1, but it has to give me enough range to go up to say 5#. I haven't found a scale that gives me both which means I need to use 2 scales for many of my jobs. Why not a switch that allows a switch over from mega to micro.
Did I mention accuracy? There really aren't any other features that I need.
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Purple yams. I'll have to add some blue coloring to it next time
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What's not to love about this:
Ube Halaya. Jumanggy put me on to it, and it is good, but even he, from the Philippines said he was repulsed by it
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Just a note that this topic has been added the Pastry & Baking Index HERE.
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It is actually the traditional colors - just bad pic
I mean...I chose the Zulu colors to celebrate the diversity and tradition of the season
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I didn't say I would give, but at least my employees don't need to wonder what I'm thinking.
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"What is it that is not poison? All things are poison and nothing is without poison.
It is the dose only that makes a thing not a poison."
Paracelsus (1493-1541)
In other words, anything can be poisonous if consumed in sufficient quantity. This is the basis for the science of toxicology. The term "poison" is reserved for highly toxic compounds - typically those capable of causing 50% mortality at a dose of 50 milligrams per kilogram of body weight. This would translate to a lethal dose of 4 grams for a person weighing 80 kilograms (about 176 pounds). For comparison, 3 grams of sodium chloride (table salt) per kilogram of body weight is considered 50% lethal - equivalent to 240 grams of table salt for an 80 kilogram (176 pound) person. Most would consider a serving containing 240 grams of sodium chloride to be seriously overseasoned.
Quick googling did not turn up anything specific on the toxicity of uncured olives. Based on numerous reports of consumption by birds, farm animals, and dogs, we can confidently surmise that the toxicity of uncured olives does not qualify for the "poison" designation.
I love eGullet! That is the type of answer you won't find on any other foodie website. Thanks. I'm going to salt my eggs now...
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Here's my King Cake - from Chef Folse's recipe. I filled with with blueberry and almond.
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An early Happy Mardi Gras to y'all! A big honkin' King Cake with blueberry and almond filling.
I used to live in NO and love this time of year. In fact, Lundi Gras is where my screen name came from, but don't bother asking I will never divulge that secret (except under the right circumstances).
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I have noted some of Chef Mellisa Pearson's creations in a previous topic. Right now she is only doing private caters and special favors. She has previously been at The Orchid Cafe at Cienega Spa. Mel is a graduate of Johnston & Wales in RI, but is a hometown girl from Silver City. We asked her to cater our holiday staff party on Friday. Since we're a gourmet and international grocery, this is the only window we have all year to host a party like this (after the holidays, but before V-Day, Easter...).
Here's what we had:
Thai Lime Sauteed Shrimp
This is one of her standard hits. She keeps promising the recipe for me to share on eG. I always love the taste, but I hate having to deal with shell. She leaves the shell on to maintain the structure for presentation - I say screw structure - give me food!
I picked the wine with the assistance of KL Wines in San Fran. We started with this:
Outstanding choice - and soooo good.
Then we had a stacked salad: Crab, avocado, bacon and red pepper
Staff went crazy over this.
Soup was cauliflower with sweet basil and toasted pine nuts
I brought out the next round of bottles:
This was good and the more expensive of the two wines, but not my favorite. A bit too crisp for my taste.
The entree was sweet ginger glazed halibut with saffron corn porridge and wilted spinach.
The fish was super and the glaze was plate licking good. I loved the porridge, but those who don't have sweet tooths weren't as wild about it.
It was hard for me to let someone else do dessert, but I did - playing guest instead of host. Mel made Peach Phyllo Strudel with Goat Cheese Cream.
We all agreed that this was the best meal we've had in town in years. Now that's a way to thank our staff for a great year!
[Edited to add: I see that my pics became progressively blurry - must have been the wine.]
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Busy day!? Looks like all you did was sit around and take pictures. He deserves to get a mouthful of cinnamon roll.
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I knew that olives straight off the tree were disgusting, but tonight my spouse says they're poisonous. I say BS. Are they?
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So if I say - The loaf has good crumb, then all I'm saying is the loaf has good texture?
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Owner speaking here. First, I prefer when an employee asks for a raise versus getting upset and looking for other work because 'they're underpaid.' So, you already are going to ask, so just don't make any assumptions about what management thinks.
Second, those are dramatic increases in sales - don't assume that management attributes them all to you. They take credit for you being there, and they also take credit for any marketing efforts that have gone on.
That said, I don't think in percentages when it comes to raises. If you're making $25,000 then a $5,000 raise wouldn't be sticker shock for me. If you're making $40,000, then a $5K raise still is where my head would allow me to go. But at $40K, if you asked me for $10K - there's no way. Its too much of a jump at one time.
My preference (assuming consistent quality) is to pay for loyalty. Consider offering a creative package that doesn't bind there hands if the economy continues to sour. For example, ask for a $3,000 raise this year, with a commitment for an addition $2K each year, and gas allowance and increased time off. Ask for some non-taxable options. Ask for a $250 a month allowance at your favorite restaurant supply store for products that you get to keep. But also, make a commitment to them. "I am commited to staying with you and growing this business for 3 years if you agree to what I want."
Just realize that you're seeking the win-win, and if you are good, your boss knows it, and they'll want to keep you. Good luck!
[Obviously adjust all of my figures as appropriate, especially if you're making $7/hr]
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I'm embarassed to say this, but I don't know this either since I don't do bread very often (head hangs in shame).
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Kerry - I've not had Belcolade chocolate. Not that you want to say anything negative about your host, but how is it? What is best used for - confections, baking...?
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I'm hoping for some good technique discussion. These things aren't supposed to be so difficult, but I've never had one that I would say turned out exactly how I want. Bonus points if someone can help me make a perfect sphere (two halves) for my longest running project.
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Not sure on the pricing question, but be sure to check out THIS topic on carrot wedding cake. HERE'S another topic on the logic behind pricing per person.
Doesn't answer your question, but it gives you something to do while you wait for an answer
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The extra bison became meatballs that were cooked for later. I see a meatball sandwich in my future!
Santa Fe Restaurant recs
in Southwest & Western States: Dining
Posted
Rio Chama
I went on the recommendation of a friend who has impeccable tastes. I ordered the silver coin (cointreau and silver tequilla) which was very good. I didn't get the message to dine in the bar, but that must have been the plan since the other rec was nachos which weren't available in the dining room. We went ahead and had a meal since we were so tired and hungry by the time we got there. I'll be as nice as I can about this. The service, while very friendly, was painfully slow. My Venison Osso Busco was dry and so uninspired. We had a fondue appetizer which reminded us of a can of chile con carne. My spouse had a chicken dish which was just okay, but he raved about the polenta. I can tolerate any meal with enough wine, but my temprillo was totally undrinkable. I left 3/4 of a glass on the table which is not something I have ever done.
Okay, to be fair, we were sent for a bar experience and ate in the dining room. The Governor also happened to show up which put the staff in a tizzy. Either way, I won't be back for a dinner any time soon, but if my friend invites me for drinks, I'll be there in 5!