That’s a long time coming. I would say 18 months of planning, dreaming, and building. Very exciting day. I will try not to cry. And, I might, because I weep easily.

There are two hiccups:

(1) The air conditioning for the main floor is not adequate. Both of the past two nights with a full customer load we have hit 80 f in the restaurant. It was MUCH too hot. I am going to address this as soon as I can but we will be staggering through the weekend without enough cooling in the main floor.

(2) We do not have our liquor license. As noted in yesterday’s blog, this is my fault. I got a little overwhelmed and let a document slide. I should not have but I did. It’s disappointing but it’s not the end of the world because we aren’t a bar. This is not why people are coming to us so we will be OK.

The good news is that I am very happy with the food. Even under the stress of a full on press, the food didn’t collapse. At one point I am in the kitchen and I see Chef Ryan pull a string of about six chits off the printer. He separates them and hands the over to the two lines (sandwich and pizza) and announces, “Merry Christmas” with a smile. A pretty awesome moment to see the kitchen completely stressed and LOVING IT.

Oh… and the ice machine is STILL not working (three service calls), the cheesecake cooler is a little wonky (it’s working but isn’t holding the temperature steady enough), and the light in the beverage cooler is not working.

Otherwise… we are still getting there.

Last night we served 120 meals. Mostly between 8 and 12 minutes. Some got as long as 25 minutes which is too long but considering it was just our second night in action I am very, very proud of what we have accomplished so far. The Little Banzinis are a hoppin’

Dave