We continue to talk about our Roast Beef Sandwich. Some days good, some days not as good. It’s never bad but it has very little “wow factor.” Unlike our porchetta sandwich and our roast chicken sandwich, both which will cause our customers to say…

With my consultants, I have just completed a careful review of our operations. Specifically, I am trying to figure out two things: (1) What amount do we need to hit for weekly sales such that I no longer see bank accounts going down? I…

Help me pass the word From the birth of my business plan, takeout business was seen as a big part of our revenue. Since opening we have done little to promote his part of The Flying Banzini. The time to grow our takeout business…

Yesterday and today it has been very cold in the restaurant. Why? Because one of our furnaces is out. We have a rooftop unit that is heat and cooling for the main floor (at this moment of writing, it is 66 f on the…

Yesterday during the Friday Tunney’s Pasture lunch invasion (why don’t Tunney’s all go for lunch on Tuesday?) there was a birthday. Table of six. Madeline’s colleagues have made her wear a plastic tiara. When they are all done I take out one petite cheesecakes…

Sometime in the next week or two we will be making our first significant change to the menu. First, we are making a slight change to “You Sexy Thing” which is the beet based panini – dropping the tofu. And we will be dropping…

Three nights in Vegas (planned months ago, long before the restaurant opened). I think that Vegas is dead to me. I have been a lot. In a past life I was the founding editor of Canadian Poker Player Magazine as well as Canadian Poker…

I have had some personal ups and downs since opening The Flying Banzini and I am now trying to focus a lot more of my time on the restaurant. I will be forever grateful to my business partner Raelene and to my General Manager…

Chef Nico has the Porchetta consistent and delicious. He is also responsible for our roast chicken sandwich which is the menu item that we are most likely to run out of. It used to be beets. We used to run out of beets. In…

(Nate, Mackenzie, Tony, and Syhare) I knew going into the restaurant business that controlling costs – labour and food in particular – was a crucial part of the puzzle. In fact, I am told by people much smarter than me, that no restaurant can…