The Flying Banzini

I wrote earlier about trying to figure out a way to help my staff earn tips. And, how the tips should be split. CLICK HERE for that post. I have been doing more research on this point. Nothing has been decided but here are some things to consider. First, I will tip my staff… sort […]

Here is THE current debate. Well… one of them. But, the one that has occupied the most time over the past day between Heather and me. We will roast two meats. One will be porchetta. This is for sure. I am in love with and obsessed with porchetta. So, the question is, “What is the […]

Had my first extended consultation with a web designer today. I ran over the things that I would like The Flying Banzini website to do and I am waiting for his quote. What do you like to see restaurant website pages include? Influenced by THIS ARTICLE from Michael Klein I see my site as having […]

I have always imagined The Flying Banzini in Westboro or Hintonburg. But, I have spent a lot of time the last couple of days along Preston at the south end of Little Italy. Seems like it could work there, too. There was lots of office lunch crowd over lunch. I don’t know enough about the […]

Having decided to open a restaurant I feel really good about the decision about 90% of the time and really scared 10% of the time. I am generally a pretyt confident person. Probably too confident at times. But, this… this whole open a restaurant idea causes some serious self-doubts from time to time. In no […]

As detailed in THIS POST, when your order you will get a name card. When you order is ready we will either call your fictional name or we deliver to your table. The point of the cards is to be fun. And, to give you something to take away and give to friends as advertising […]

What kind of uniform do you prefer? I tentatively plan for the front end staff to wear aprons – over the neck, but short enough that you could wear shorts or a skirt with it.The apron will be in the team colors, not yet determined. At the end of your shift, leave your apron and […]

Well, it’s coming into focus in my mind. I am waiting for word from my chef consultant but I am starting to get a clearer picture of how I see the Flying Banzini. I remain focused on doing only a few things but doing them well. We make our own sausage. Essentially, we never run […]