Posts tagged Operations

From the archives

Thanks for your patience

5 November, 2008: Wow. We were blown away by the interest today. I’m just hoping everybody had a good experience. There are only two of us back there, and we’re making everything fresh. Needless to say this size line pressure tested us. Thanks everybody for coming by, hope you liked your food. Please come back and tell us what you… Read More

From the archives

Blue apron

29 October, 2008: The other day Rolando asked me what I would think of us wearing blue aprons. So here’s the deal: in the brigade system, the french system of cooking, each color apron has a meaning. Blue is reserved for the apprentices, those learning. For this reason Rolando prefers the blue apron as a symbol of humility, and the… Read More

From the archives

Clover rainbow

28 October, 2008: It’s been a crazy last few days, well few weeks really. Everything is coming together perfectly, but sometimes it’s overwhelming how many parts there are to get together. We’re going to get a soft start tomorrow, and today we’re getting everything prepared for that. So here I am driving to JP (for the second time because I… Read More

From the archives

Gooseberry’s at lunchtime

17 September, 2008: I think Gooseberry’s, the Asian food truck at MIT, rocks. Obviously I’m not the only one. This is the line at lunchtime. Nothing special, this is an everyday event. These people are ALL waiting for that white truck up ahead. And it’s not a very long wait, they process folks at a rate of close to 10… Read More

From the archives

Henny Penny fryer

10 September, 2008: A friend turned me on to Henny Penny fryers. They make normal fryers, but specialize in “pressure fryers.” These were developed primarily for fried chicken, and supposedly they do wonders for that. But they have other qualities that caught my interest: 30% lower fuel consumption 10-20% less grease on food More moisture and flavor retained in the… Read More