another australia day / chinese new year day is behind us. again, the customer traffic was completely unpredictable. thursday and friday were ridiculously quiet, and saturday was steady from breakfast onwards. sunday began slow, the low clouds and mist failing to bring in the morning crowd as it usually does.
from 2pm, we saw two and four tops begin to arrive, then a twelve top, then for the next two hours, all I saw were yellow order tickets on the rail, the grill top, the salamander and not much else. again, we started to run out of core items, which prompted an early morning scurry to try to find stock, which wasn't easy as most places were closed for the public holiday.
then the much-hyped australia day rush, er, wasn't as we did less than half the amount of covers as the day before. as I'm typing, I'm eating some leftover chicken and mushroom pie.
the demand for burgers continues unabated. we're looking to expland that section of the menu accordingly. I'm still trying to find a decent veggie burger recipe that I'm happy with. I've been playing with a few chickpea and eggplant variations, but I'm not getting the result I'd like. and the pre-made frozen patties from the caterer suppliers are abysmal.
this week's big seller: the aforementioned aussie burger, premium lamb, cheese, tomato, lettuce, beetroot and pineapple:
personally, I hate the idea of pineapple on a burger (same goes for an egg). somehow, I'd not once, but twice sent out a burger without the pineapple. I must have a deep-seated loathing for the stuff.
other news: we're ramping back our opening hours to fridays - sundays, 9am to 4pm. that'll stay til the easter long weekend, where we'll expand hours again.
we're canvassing interest in putting on a valentine's day dinner, which falls on a saturday this year. anyone keen, let us know.
waitress extraordinaire karin (she doesn't like me calling her a 'waitbot') dropped in this morning, her masterchef audition is tomorrow and she still has yet to decide what she's going to present. she's been getting advice from everybody from her chef brother to her chef employer.
and I'm going to spend the day tomorrow cleaning the kitchen from top to bottom and rearranging / restructuring the service areas. I'd rather be anywhere else, but it's got to be done.