January has meant frigid temperatures and lots of snow to Bostonians. (Was it really 6 degrees yesterday?? Are we really getting 8 more inches tomorrow??)
For the Saus team it's meant a few more delays. For instance, we spent one whole day waiting for a package to be delivered that was supposed to get to us first thing in the morning but took longer because of several inches of snow. That was a minor delay.
January has also meant some last minute, unexpected revelations. Like we need a solenoid valve installed before we have our inspections. A what? We still don't know exactly what it is, but I think it's installed.
However, we can't totally knock January. It's been a good month for us. We got some press from the Improper and from the Feast. So we are smiling (underneath our scarves).
Anyway, thanks Boston for continuing to wait for us while we navigate the last few hurtles before we can open.
One last very important thought- when we can finally open, we are doing so IMMEDIATELY, no matter what the weather! So in case it's 6 degrees and/or snowing, what will get you to leave the warmth of your apartments and come visit us? What treats can we bribe you with to brave the cold?! Tell us! We want you in our doors when they open!!!
LONG LIVE FRITES AND WAFFLES! (Sorry got carried away)...
Tuesday, January 25, 2011
Monday, January 17, 2011
Pick up your own copy today
Thanks for writing about us again, Improper! We won't let you down this time!
http://www.improper.com/going-out/we-are-golden/
http://www.improper.com/going-out/we-are-golden/
Tuesday, January 11, 2011
The Pros and Cons of Building Your Own Restaurant
When we found our space at 33 Union, we knew the location was perfect for us. The downside was that it wasn't an existing restaurant space. It was retail. Which meant we had to build out.
There are definite pros and cons of building a restaurant space, rather than using an existing restaurant.
Pro- Designing the restaurant to your specific needs. Our kitchen is designed for our menu and cooking needs. Our food has a definitive flow through the restaurant and our kitchen and prep kitchen were designed to make that food process as efficient and safe as possible. Saus has a truly made-to-order kitchen for our frites and waffles.
Con- Building a restaurant. That may sound silly and obvious, but more goes into a kitchen than we ever imagined. We had to hire a contractor, electrician, plumber, etc for building and installations. Then there are separate systems that have to be installed for safety and regulation purposes- specific systems that come with their own installers. Some systems overlap. The fire prevention system and the ventilation system for our fryers are connected, for instance. And of course where overlap happens, gray areas occur where each party says they are not responsible for XY and Z. Which leads to things missing. (This is difficult to write about without getting too specific.. haha. Bear with me.)
This is what we are dealing with at the moment. We are trying to get things ready before all our inspections and learned (through pestering people- us-"Is this all set? Meaning- if this is inspected as it is right now, will it pass? No? Why- what's missing?" them-"We put this in for you, but these people need to hook it up to their system. You need to buy XYZ to connect it. They do that work for you, not us.") that we were missing some vital parts.
Lesson? Don't feel bad about pestering people. They will tell you you are all set to go. This doesn't mean what it sounds like. It means, they have finished what they will do for you. Ask ask ask if it needs to have ANYTHING else done to it before inspections. Chances are- it will.
Pros VS Cons. If you are a pro at opening a restaurant, it's still a lot of balls to juggle turning a retail space into a restaurant. But you get exactly the right restaurant for you. We learned a lot doing this and are still learning a lot. Mistakes are made. Mainly because we don't know all the right questions to ask. But I think when we finally open, we will feel that much more proud of what we accomplished.
Home-stretch hopefully! (As long we don't discover more that's missing...)
There are definite pros and cons of building a restaurant space, rather than using an existing restaurant.
Pro- Designing the restaurant to your specific needs. Our kitchen is designed for our menu and cooking needs. Our food has a definitive flow through the restaurant and our kitchen and prep kitchen were designed to make that food process as efficient and safe as possible. Saus has a truly made-to-order kitchen for our frites and waffles.
Con- Building a restaurant. That may sound silly and obvious, but more goes into a kitchen than we ever imagined. We had to hire a contractor, electrician, plumber, etc for building and installations. Then there are separate systems that have to be installed for safety and regulation purposes- specific systems that come with their own installers. Some systems overlap. The fire prevention system and the ventilation system for our fryers are connected, for instance. And of course where overlap happens, gray areas occur where each party says they are not responsible for XY and Z. Which leads to things missing. (This is difficult to write about without getting too specific.. haha. Bear with me.)
This is what we are dealing with at the moment. We are trying to get things ready before all our inspections and learned (through pestering people- us-"Is this all set? Meaning- if this is inspected as it is right now, will it pass? No? Why- what's missing?" them-"We put this in for you, but these people need to hook it up to their system. You need to buy XYZ to connect it. They do that work for you, not us.") that we were missing some vital parts.
Lesson? Don't feel bad about pestering people. They will tell you you are all set to go. This doesn't mean what it sounds like. It means, they have finished what they will do for you. Ask ask ask if it needs to have ANYTHING else done to it before inspections. Chances are- it will.
Pros VS Cons. If you are a pro at opening a restaurant, it's still a lot of balls to juggle turning a retail space into a restaurant. But you get exactly the right restaurant for you. We learned a lot doing this and are still learning a lot. Mistakes are made. Mainly because we don't know all the right questions to ask. But I think when we finally open, we will feel that much more proud of what we accomplished.
Home-stretch hopefully! (As long we don't discover more that's missing...)
Friday, January 7, 2011
We mightta took the long way, We knew we'd get there someday
Our brand-spankin' new ventilation!
These photos are of our new vents for the fryers going up outside 33 Union.
Look how shiny!
And our handsome police detail making sure the work is done safely.
Sadly, the manufacturers didn't send all the parts. We are currently waiting on one last part, which ships out today. So hopefully Monday the work can be completed and we can start practicing on our fryers.
ps. 10 points to anyone who knows what song I'm referencing in the title. I can't believe I remember this song. It just popped into my head.
These photos are of our new vents for the fryers going up outside 33 Union.
Look how shiny!
And our handsome police detail making sure the work is done safely.
Sadly, the manufacturers didn't send all the parts. We are currently waiting on one last part, which ships out today. So hopefully Monday the work can be completed and we can start practicing on our fryers.
ps. 10 points to anyone who knows what song I'm referencing in the title. I can't believe I remember this song. It just popped into my head.
Tuesday, January 4, 2011
Crickets
I know, it's been silence on our end. However, good news is on the horizon. 2011 apparently likes us a lot more then 2010 did. We got some important issues resolved and can now take care of the last of our outstanding permits.
What this means is that WE CAN SEE THE END. It's in sight!!
It's still too soon to name days as of yet. We need to get our ventilation system up before we can cook anything and have our permits in hand before we start shouting from the rooftops an opening day. No more false alarms with opening days is Saus's resolution for 2011.
As soon as we have more substantial information, you all will know. But for now, take our vague enthusiasm and insubstantial information and be excited like we are.
Did all manage to hold on to that craving for frites and waffles? If not, we should post some more pictures of our food to get you all in the mood again!
What this means is that WE CAN SEE THE END. It's in sight!!
It's still too soon to name days as of yet. We need to get our ventilation system up before we can cook anything and have our permits in hand before we start shouting from the rooftops an opening day. No more false alarms with opening days is Saus's resolution for 2011.
As soon as we have more substantial information, you all will know. But for now, take our vague enthusiasm and insubstantial information and be excited like we are.
Did all manage to hold on to that craving for frites and waffles? If not, we should post some more pictures of our food to get you all in the mood again!
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