I’ve had time to hone family recipes, like my grandmother cheesy potato casserole which I plan to serve at the restaurant when we open. The other day she came by and tasted it. She didn’t say, “This is great.” She didn’t say it was bad. She just looked at me, smiled, and told me she was proud of me. I’ll take that.
When I am opening up the restaurants it’s going to take time away from my family. I understand that too. But I’m trying to implement systems where neither me nor my employees are working all the time We’re not going to be open seven days a week. We’re going to be open three to four days. And once we sell out, that’s it- we go home -Matt Horn