How did Violette’s prepare for the opening?
Peter explained at length:
“In preparation for our grand opening, we decided to host a ‘Friends and Family’ day. The purpose of the day is to get feedback from friends and family on food, service, etc. This is common in the industry.
“We took it a few steps further, although we are certainly interested in feedback about the food and service, from my experience I’ve found that the staff ‘movement’ is also incredibly important. Server stations, prep areas, the cooking line layout are all imperative to a successful operation. However, unless the staff is under pressure the problems won’t rear their ugly heads. We purposely over booked our Friends and Family Day to create chaos and strain. Our very own stress test!
“After 300 guests and every inch of the venue crawling with people, we certainly saw lots of problems. Some menu items were too difficult when the restaurant was busy, some server stations needed revamping and we needed to do a better job explain the small plates concept to our guests. After diagnosing the problems, we were able to make changes to prime the restaurant for success.”
He says the first night of business, Monday, Nov. 6 went off without a hitch.