Dining • Culinary Shop
EVOO Cooking School

new beginnings

Lenore used to teach high school. She told me how each year meant a new beginning because the student were new, of course, and her curriculum could be rewritten for a fresh start. She’d keep what worked and dreaming up new stuff. She would tell me that she enjoyed thinking up ways to motivate students when Sept rolled around. Her classes were called “culinary arts” and they were for students aspiring to be chefs.  Her inspiration for lesson plans often came from current events and movies. This was all before the food network, though, and I have a feeling it might be pretty different for her today. In any event, it occurs to me that she was doing then what she does now for our business. She didn’t call it marketing then, but it was similar–trying to inspire the students and to attract more of them at the same time. As we are in a slow season right now, we too are planning marketing strategies to bring our customers back again and to inspire new ones to come for the first time. I can now relate to what she was talking about back in those years, because doing business here in CB is really like starting over each year, and dreaming up a new beginning of sorts as we get closer to another busy summer is very motivating for me.

As of yet, our plans are to focus on getting done what we’ve already dreamed up–like getting some of our products to market and maybe having them ready by farmers market.  We are bringing back FAMILY MEAL for the summer. This is the one that we invite customers to come on a first come first serve basis and they eat what we make for the staff meal. Only once we start inviting guests, we don’t depend so much on the leftovers, but rather actually plan the menus. The criteria for a family meal is that it be like the old diner blue plate special or what my mom calls comfort food.  It  is fun for us to do it, but more importantly our guests seemed to enjoy it too.

We are happily looking forward to the new summer season  approaching.

It’s busy but slow here

Just realized it has been long since I wrote in this blog. I promised Lenore I would write at least once a week. Then she got me signed up for Facebook and while she was there we did a page for EVOO. So that makes three places to post and I am not yet routinely doing any of them.

But for today there is a sense that time is speeding by and keeping in touch socially is supposedly ensures people’s mental healthiness! So to testify that I am mentally sound, I am making contact to those who care to read this and admittedly it gives me pleasure knowing that someone might care to read this.

Lenore and I are busy because it is slow here!  That is, it is a “shoulder season” in Cannon Beach. Visitors come weekends only and only about a tenth the number we see during season. We are used to such a feast and famine existence because that is the way it is in the restaurant world. We are busy or slow–it’s just the way it is! It doesn’t mean we like it–because as the owner of a business being slow directly impacts the bank account. We know how to deal with the manic times of the dinner rush in a restaurant and then the decompression in the down time, but when you are the owner there isn’t down time. That is when we dream up ways to drum up business! This is when we must do the jobs that in the summer we have employees doing. Things like filing, recycle, dusting, laundry, yard work, sweeping and washing windows. And on the home front, we do our own housework instead of farming it out. And while all this is going on we still exist under the delusion that we have extra time now to get together with friends and take a few days away now and then. So that is why we are busy during the slow time.