Ahhhh.....spring time. In Southern Ontario. A little later than usual this year, but she is a welcome bird nonetheless. Time to put away the heavy coats and snow brushes, clean up the yard, and to take the winter tires off the car in favour of something a little more sporty.
And patio season at the Burlington Waterfront, and at restaurants around the world.
It's around this time of year that I begin ramping up and preparing for the busy season, which begins promptly at sunny-warm-day-o'clock. If you're unprepared, mayhem ensues. Good thing this is not my first rodeo. Believe me, you only get exposed once or twice before you have to make the necessary corrections, or else summer will become the most dreaded time of year. it doesn't necessarily have to be, at all. Staff need to be hired and trained, mentalities need to be adjusted, par levels need to be upped, menus need to be written, processes streamlined, and above all else, a gut needs to be checked. It's going to be a long 6 months until September (the soft ending), and alot of blood, sweat and tears will be spilled in that time. More sweat than tears or blood, hopefully.
I have fully bought into the notion that I improve every year: Techniques are perfected. Scheduling is honed. Methods and strategies are polished. All of these are quintessential to the success of the balancing act that is the busy patio season. Mistakes from past years must be learned from, else bear the inevitability of being repeated. I get to know all that goes on down here at the Waterfront....when and how things happen....when parking is mayhem...which events draw the most people...which festivals need preparing for, and those which do not. It's all a little crazy.
I will definitely try to post more, as it has gone forgotten over the past several months. I want to post more pictures of things I am working on, along with companion recipes.
So go pull on your hoodie, get out there, and enjoy the spring, while it lasts.
Cheers
D
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