Posts in Restaurant Startup
Bienvenidos a Miami

Winter seemed to hit late and hard this year.  It halted school, I think we had 14 snow days, and it slowed construction. It was a perfect opportunity to sneak away for a little research and a lot of sun...

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Marley's Blog Takeover

With a planned trip to the test kitchen met with yet another snow day we decided to make it a family affair and the team at GFS was up to the challenge and welcomed our mini culinary team with open arms and personalized name tags. Marley brought her camera and took notes so we’ve decided to let her do a blog takeover, so here it is friends, from the eyes of a 9 year old restaurateur!

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Finding Balance... Glass Balls

When I shared this blog with Jeff his first reaction was that it was pretty personal.  I struggled with it as well.  It’s not about the construction, menu or design but it is about one of the biggest challenges I’ve faced in this adventure...

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Be the Willow

If you know me personally, you know that planning is not my forte.  I don’t have a need to have a plan, and I have always found a way to get things accomplished despite that trait...

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Partners in Hospitality

I’ve always felt that the restaurant business is rooted in hospitality and a passion to serve others.  As we look for vendors, farms, shops to partner with these two things have been prevalent throughout West Michigan...

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Happily Broken-hearted

Jeff and I had the chance to be part of an amazing local event last month.  Community enCompass puts on the Taste and See each year which is a progressive dinner tour in the core City of Muskegon...

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Cooks in the Kitchen

Have you ever noticed that during a party people tend to congregate in the kitchen?  It’s like there’s a magnet that pulls us there, into the space where everything happens.

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Signed, Sealed, Delivered

Our lead designer says that the bigger the drawings get the closer we are to breaking ground, so we must be getting close!

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Making our Mark at the National Restaurant Association Show

As we begin to look at interiors and plateware, I’ve been pouring through pictures of our trip to Chicago in May so I thought I’d share our experience with you.

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More than Dirt...

So you may have wondered what in the heck we’ve been doing since we shared the first renderings.  Is that crazy container building really coming to downtown?

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The Rush

Opening a restaurant is exciting, it’s scary and like a restaurant itself it’s filled with rushes and lulls.  The last couple of weeks we have had lots of momentum, some celebrations and even a little pasta.

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We Can’t Contain It!

When we realized we had to tear down the building and start from scratch we knew we had an opportunity to do something incredibly unique and exciting.  We wanted to do something that not only stood out but also had a small footprint.

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Downtown-the heart of the city

I love downtown, there’s a reason when we looked for a brick and mortar we chose to be downtown, to invest in and to be a part of its resurgence...

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