T-Minus Three Days (Monday Liftoff)

Well, for all those of you (all of one person, if I remember correctly) who voted that we'd open after Spring Break, congratulations. We just missed being able to open this weekend, but on two fronts. The Health Inspector came back today (Friday) and said we're basically a day away, so they'll be back Monday morning and will allow us to bring food in immediately thereafter. They expressed profound confidence in our ability to pass on the re-visit, given how close we already are to being prepared to open. A funny moment: when the inspector asked me what I was looking for from them, my one word response was "Mercy". Thus, this compromise was reached, where we agree to have everything they've required taken care of by Monday morning and they, in return, gave us the tentative green light to order food for Monday delivery.

Then, of course, there is also the matter of the building inspection. All of the related inspectors have been through the store, with the exception of the plumbing inspector; unfortunately, all plumbing inspectors state-wide were beckoned to a conference in Chicago today, and were thus unavailable to visit the store. Hopefully their Monday return will be mostly a formality, and we can get a 30-day temporary occupancy permit to take care of any concerns they may have.

The toughest thing right now for me is getting a handle on all the smaller details of opening the business, from buying staplers to making sure that we get cash on hand for the register. I also have to write my first schedule, which has been brought to my attention on multiple occasions, usually by the curiously employed.

I have a ton of ideas for marketing the product and concept, but of course must get the doors open first. The spring does afford quite a few opportunities, though - and opening on St. Patrick's Day makes for the interesting possibility of selling green 'zones on the first day of business...it's under consideration. We're already thinking forward to holidays like 4/20 - some D.P. Doughs have created what's known as the "Hydra" Zone, where we throw cheese and every green ingredient into the 'zone. I'm not sure we could sell it for $4.20, but if we did a half-zone variety...

Anyways, I'm off on tangents again. Enjoy the countdown, and I'll try to post another update or two before the big day.