12/06/2024
A word from our chef:
As a small business owner and chef, I often find myself reflecting on the challenges of our profession, especially as we approach the holiday season. The dedication we pour into our food is immense, and it's a standard I learned from my mentor Chef Eric at Georgia Baptist that I strive to uphold every day. My team shares this commitment, and we genuinely want every guest to have an exceptional dining experience, whether it’s a banquet or a simple to-go order.
However, over the past four years, I’ve noticed a troubling trend: the hard work and effort of our small team often go underappreciated. Just this week, we served over 500 people in three days, yet only about 5% of guests took the time to say thank you or compliment the food. The amount of planning, scheduling, and resources that go into preparing such meals is significant, and I wish more people understood the realities of food and labor costs today.
I have clients I consider friends, yet I often feel pressured to lower my prices, even though I’ve already done my best to keep them affordable. The truth is, dining out anywhere else will likely cost you at least $20 per person. Why should I compromise my business and the quality of our service for less? We offer a unique experience by bringing the restaurant to you, complete with setup, yet many seem hesitant to pay a delivery fee for local businesses, while they’ll pay more for larger chains. And don’t get me started on gratuity!
After 25 years in this industry, I’ve been fortunate to learn from many talented individuals. But I find myself at a crossroads, contemplating whether it’s time to hang up my apron and take a final bow.
I encourage everyone to appreciate the hard work that goes into the meals you enjoy, especially from small businesses like ours, especially during this busy season.- Chef Jay