Hours and Labor
Q: You said you were going to open for lunch during the week. What happened?
A: Sorry about that. Late night delivery business (Doordash/Uber) has built up enough that it’s taking up a lot of time — taking delivery orders to 11pm most days. We’re also still doing delivery orders (delivered by owner, not Doordash/Uber) in the early morning to customers to our old neighborhood. And the owner is enjoying this schedule — eg. going on morning hikes, eating out for lunch, and taking a nap before opening at 4pm. He’s going to wait until January 2023 to open for lunch, and only if he can find labor.
Q: Hey, can owner deliver to my place. I’m in Shoreline/Edmonds/Lynnwood.
A: Yes! Message him on Facebook or Instagram.
Q: Is he having trouble finding employees?
A: Yes, he’s going to wait until there are more international students and immigrants available. Again, he’s not in a rush to hire.
Q: Did the owner really fire an eight year old.
A: He couldn’t figure out what to do within the training time-window.
Q: Wait, did he really hire an eight year old?
A: Yes, he was younger brother of 11 year old who worked here.
Q: Are you worried about recession?
A: No, looking forward to it.
Q: Why? Aren’t you afraid it’ll hurt you?
A: The economy and culture needs a correction. Supply chain problems (due to inflated demand?) should go away during this recession and it’ll give businesses time (finally!) to update and automate processes. Recessions tend to hurt high end businesses (though I don’t think that’ll happen this time around), while bolstering fast casual establishments that have been around for over 10 years.
Q: Who will the recession hurt?
A: Those who spent much of the pandemic sitting on their asses and wantonly spending their stimulus checks.
Thanksgiving Dinner and Autumn Break
Q: Are you offering Thanksgiving Dinner Meals this year?
A: Yes! It’ll include a 20 lb. turkey, coconut mashed potatoes, garlic green beans, yams, homemade cranberry sauce, gravy from scratch, and stuffing. Most likely $120.
Q: What about dessert and bread?
A: We don’t offer that. Customers have found that making dessert and bread gives them just enough work to keep them busy but not overwhelmed.
Q: When are you closing for vacation?
A: From Thanksgiving to New Year’s Eve
Q: Where are you going?
A: Quebec City for a white Christmas, French-Canadian cuisine, an ice hotel, and a stay at the Frontenac hotel, which I’ve always wanted to see.
Then back to Everett to deep clean the store. Then off to Santiago, Chile. From there, a road trip to Bariloche, Argentina (Patagonia region). Then fly to Mexico City and bus it to Guanajuato and Leon.
Then we’ll open on New Year’s Day!