Xavier's view on 28-50's first year

Pre Opening..the restaurant area

The bar and mezzanine

The kitchen prior to Paul getting in!!

A pre opening lunch with cheese and charcuterie with Mgt and friends

Very near to the opening. We were doing 'hard hat' (during construction) parties during this time..very challenging!!

It has been one year already and as we always say, time fly's! this is even more true when you are extremely busy!
Overall, I'm extremely happy and proud of what the team has achieved, I frankly couldn't have asked for more when it comes to the key members of the team at 28-50.

Whoever has opened his/ her own buisness will know the feeling and all the emotions that comes with it.........

STRESS: It's enormous! you are never sure if your idea and location will work (and if you are too confident, it's very likely not going to work).

FUSTRATION: Again enormous! you want everything to happen quickly and without difficulties, problems or delays....... now on my third opening (second for myself) I can tell you without any hesitation that this never happens......even with all the strategic planning, back up systems/plans and safety nets you prepare!....

RELIEF: when you see the first customers walk through the doors. I can tell you this is even more so when you open a restaurant in a basement in June!

Now lets get a bit controversial......(This is where Ed gets nervous and edits as much as possible and we argue for 10 minutes)...

One of the 'hard hat' parties  just prior to opening....could hardly taste the wine with the amount of dust everywhere!!!

There are a few things obviously that annoy me when we do an opening:

Now.... I'm the first person to listen to people...and I do, all the time. I appreciate the importance of listening to customers and their feedback, no matter how big or small. Whether their views are about the wines, the pictures, or the food it sometimes (during an opening it happens more) comes across as though people are doing me a favor.....even if their view is somewhat ?!?!....

Some views I will obviously consider, but not everyone's, otherwise the walls of the restaurant will be blue one day, yellow the next and red the one after!!

Social media has brought an interesting element to the experience. We see a lot of food and wine critics as well as novice bloggers at 28-50. It’s great that so many people want to communicate their experiences here, and it’s a reminder that everyone has an opinion......BUT.....(oh la la) I do feel that there are some bloggers who are trying to make a name for themselves and who are self declared knowledgeable and important (with no proper background on food or wine "I just (drink or) eat out a lot")
They are usually fairly passionate about the subject but not always accurate and fair which is what is so fustrating.

Night before official opening

Night before official opening

I love what I do (you can't not get by in this industry unless you do love it) and I wouldn't change it for the world. I hope that I haven't offended anyone in this blog.....besides......they're only my own personal 'blogging' views?!

Sante!

Xavier (edited heavily by Ed!)