How did I get here...really.

I do wonder that sometimes...how did I get here.  No, not 'that' "How did I get here...Where did I come from...", but really - how did I get to where I'm at...today...at this point in time.  Sometimes I look at this project of mine and begin to realize that hey, this is a pretty big project...a pretty big undertaking here (you do know that I'm talking about my restaurant...right?).

You know, when I first thought about running my own restaurant, I can't remember if I really had any set plans on how big/small it would be...I just knew that I wanted to create and run my own place and that I would be successful at it.  I also seriously didn't think that I would be doing this right now, I mean, I didn't lay plans down years ago saying that I'll have my own place in the year 2011.  Don't get me wrong...this isn't something that I'm just trying to throw together hoping that it'll work - I've been working on plans and details for over a year now, but still...how did I get here.

When I was young and growing up, I can tell you that my dreams were not to grow up and be a cook.  I didn't want to be a Dr. or Lawyer either, maybe a cowboy...  Actually, what I really wanted to be was a baseball player.  I loved baseball...and was pretty good at it too.  Well, the baseball route obviously didn't work out...but good things happened along the way.

One of those good things was meeting my wife LuAnn!  Had I made the baseball team at Ricks (now BYU-Idaho), or had I decided to go to BYU (Provo) in the first place, I don't think I would have ever met LuAnn...that would have been a mistake.  I can't imagine my life without her...she's my friend, my biggest supporter, my example...my everything!  No, we haven't had the 'perfect' lives as we've had our share of ups and downs with layoffs, moving around a lot, different jobs and such, but through it all, it has been a GREAT life!!

Still, how does that get me to where I'm at today?? - simple - it's with the Love and Support that I receive from LuAnn and the rest of my family!!  Early last year, 2010, LuAnn really did not want me to get to serious about starting up my own restaurant...now, she's asking me how come it's taking so long to get open (I know..others of you are asking the same question).  So again, the answer is simple.  With the Love and Support that I have from LuAnn and the kids, and with the knowledge set that we have through our life's experiences, we're not looking at this venture as a 'challenge', instead, this is really just another day for us.  Yes, going through all the construction and building process is new to us, but the closer we get to opening our doors, that's when we are in our comfort zone...that's when we can role up our sleeves and dig into the work!

So with Faith, Knowledge, Love, and Support, I continue to move forward.  Everyday is a new experience in this process...how do I want my floor to look, what kind of lights should I have, what color booths do I want, what kind of kitchen equipment should I have, what kind of bacon do I want to serve...and the list goes on and on and on.  How did I get here? - actually, I'm still getting there but I'm enjoying not only the ride, but the company too!! - 143 Honey!!

As Time Goes On...and on...and on...

Well, it's been a bit since I've updated you on anything.  Not that I haven't had anything to say or show, but I've just been soooo busy.  I try to be at work early and am at work all day long.  Then, since March starts up High School Softball, I've been umping games in the afternoon/evening.  Once I get home, I'm working out various details for my restaurant...changes in floor plans, changes in my bathrooms to meet occupancy and ADA requirements, looking at various bids for my equipment, working on funding and financing...time has just marched right on by without my permission.

So, I signed my lease at the end of Feb (Feb 28) - THAT WAS A GREAT DAY!!!  I mean, I was really going to do this - no backing out now.  I wasn't thinking about backing out at all - I wanted to keep moving forward!!  I ordered a 'coming soon' sign - it took me a week or so to do that...I was initially thinking that I would go through my Coca Cola rep to get a banner (I could have gotten one for free through them) but decided that I wanted to use the banner just for me and not to take part of it up with a Coke logo.

So banner ordered...we were so excited and couldn't wait to put it up!!!  Well, it still isn't up...I know I know.  Actually, we do have a fairly good reason, and a strange one at that.  In order to put the banner up, we'll need to actually attach it to the building...screw it into the stucco on the front of the building.  Well, with the Zion's Bank Building being a Brand New multi-million dollar building, I don't want to be the one that just screwed up their building so I started the process of getting bids for my logo.  So here's the strange part of the issue - I put out three different bids and not one of them responded in over 1 1/2 weeks.  I would have thought that with the economy, any potential lead for a sale would be welcomed! - I had no responses.  Anyway, I finally contacted someone else and they had a bid back to me the next day - way to go!!  So now, I know where I will be putting my outdoor signage so I can finally put my banner up...pending all this crazy weather we are having.

I've also had to go through my plans again and again...and I think we finally have it nailed down:

Pretty exciting stuff - huh?...well, I think it is.  However, we still don't have everything needed to submit all the plans to the city.  We still need Mechanical (Heating and Air) plans, Electrical plans, Plumbing plans, and Hood plans.  So really, the phase that I've been in during this last month has been one of 'hurry up and wait'. 

So, not much has 'visibly' gone on over this past month, but plenty 'behind-the-scenes' work has been taking place.  To me, all of this stuff is new - I'm not a builder or planner.  My specialty is running the restaurant and cooking and meeting my customers and such.  That's the part I can really sink my teeth into.  I understand all this other stuff (to a point) and realize why it needs to be done - in fact, I had fun doing the actual floor plan as the plan above really is my design (with varying input and mandates like ADA requirements).  But in the end, let's just get my doors open so I can do what I wanted to for some time...let me get into that kitchen and start cooking!

The good news? - I think we'll see some good movement on a lot of things this month of April.  In fact, I'll go as far to say that by the end of this month, things will be looking good and I'll be well on my way to opening my doors...and I'm still hopeful for the end of May.  I have more pictures to post so I'll try and keep this more current from this point on.

Empty Space...needs filling!!

Well, it's been some time since I've written - my bad.  It seems that for the moment, I'm working three different jobs...and I thought working two was bad enough.  I'm still working my normal full-time job - I work for a software company and do, well, a little bit of everything and it keeps my busy throughout the day...and then some.  My second job - umping High School Fastpitch Softball.  It's fun and I enjoy it but it does take up some time.  My third job? - that's getting my restaurant going.

As I mentioned in an earlier post, there's a lot to do - more than what I had initially thought.  It's not anything too overwhelming, but there is a lot to be done.  In fact, I just met today with an interior designer about color scheme and such.  Floor plan, colors, decor, equipment, menu...the list goes on and on and on.  Right now, the most pressing item is finalizing the floor plans and getting them to the city for approval. 

Now, it would seem that finalizing plans wouldn't be too big of a problem...only it's more than 'just' a floor plan.  If that's all it was, I'd have had that turned into the city for approval and we'd have started building already.  However, since my square footage is over 3,000 SF, I have to have the floor plans done up by an architect along with mechanical plans, plumbing, electrical, and hoods.  I'm hoping that we'll get that completed sometime this week and turned into the city.

As for the space? - that's all it is at the moment - just empty space.

I'm hoping that we'll start filling this space as soon as possible - I'll take pictures along the way so you can see the progression.

This is the front of my location.  If you take the first set of windows directly in front of the parked van on the right, my space is from that set of windows and over four more sets (to the left) for a total of five sets of windows.  Though the doors are shown in the 2nd and 3rd set (going from right to left), we're moving the doors to the 4th and 5th set (with the 4th being the main entrance to the restaurant itself and the 5th being the entrance to the bakery).

Anyway, it's taking a bit to get all the plans ready to submit to the city, but as I've always told my kids..."patience is a virtue".

Try, Try, Try Again...

Ok...I'm a short-order cook that's opening a Diner style restaurant.  Cooking eggs on the grill, bacon, great hashbrowns, pancakes, french toast, hamburgers, club san, blt's and so on and so on, that's like second nature to me.  Bakery items...that's a weak point for me, which is why I've been working on a number of different recipes for breads and cinnamon rolls.  Actually, I do have a set of recipes that I like and am working with...now it's just trying to refine them to work with 1) elevation, 2) refrigeration, and 3) oven temp.

Now...I'm currently working with residential equipment.  That means a smaller mixer, working with whatever bowls and containers we might have, and a regular household oven along with a store bought pizza stone (you gotta cook artisan breads on a stone).  Given that, my breads and cinnamon rolls aren't turning out too bad.  Ok, they still need some work...I'll explain.

First - cinnamon rolls.  The dough was a bit stiff, not as wet as it should have been (I know, you're thinking that 'wet' is the wrong word...actually, the process and recipe that I'm using results in a 'wet' dough).  Regardless, I was able to roll out the dough (with some effort) and spread the butter/cinnamon mixture.  Rolling the dough kind of went ok too though again, I could tell that the dough was stiffer than what it should have been.  However, cutting the rolls went great - nice and rounded rolls.  As you can see in the picture though, the dough was a bit thick...I didn't get it rolled out thin enough (but I don't want it too thin).

The cinnamon rolls cooked up great - they grew as I expected them to...a good sized cinnamon roll!

The frosting is a cream-cheese frosting - I may be a little thin with the frosting...try, try, try again. 

This recipe is a great buttery dough with honey.  There actually isn't any sugar in the dough but the rolls still have a really great taste allowing for a great tasting cinnamon roll.  However, with the dough being too stiff (not wet enough), the completed cinnamon rolls were a bit dry.  Don't get me wrong - they still tasted great...and they have all been eaten, but still, there were a bit dry.  Also, I didn't have enough of the filling in them so that's another thing that I'll work on.  Looks like more testing and tasting and then testing again.

For the breads, I cooked a French Boule, Deli Rye, and Chocolate Bread.

I can't ever remember having 'Chocolate Bread', but I'll certainly cook it again!!  As with the cinnamon rolls, all of the doughs were a bit stiff.  I think it may have to do with, well, obviously too much flour, but also, it looks like the refrigeration does play a role in how the dough sets up.  The last time I made the boule and rye breads, I used our garage as our second refrigerator (we often do that during the winter time).  This time though, because the outside daytime temps were in the 40's, I used our refrigerator.  The doughs really set up...more so than what I had expected.

While the completed products weren't dry at all, the breads really didn't 'spring' like they should have in the oven.  The results were a bit odd shaped loaves but what the heck - they tasted GREAT!!

So, still more work to do but I can only do so much while working with residential equipment.  The ovens I'll have at the Diner are professional baking ovens with 1" stones for the deck.  The temps will be more consistent, the heat more even, and with all the other professional equipment, well, it'll be easier to make my doughs and bake my breads.  Still, it doesn't stop us from enjoying whatever it is that I cook here as you can tell by our family dinner:

Again, my strengths are as a short-order cook - I admit I'm weak on the bakery end of things, but I'm relentless in wanting to get things right.  So as I keep working out my recipes and menu items, I'll try, try, and try again till I get it right.  And when I do...I can smell the bread cooking now!!!

Nilsen

Restaurants from A to Z

Well, I've been pretty busy with varying aspects of getting my restaurant ready...there are so many things to do.  I mean, I know the restaurant industry pretty good and I know how to run a restaurant - a 'profitable' restaurant...but still, there are so many things to consider.

First, you've got to be crazy enough to come up with the idea to start up a restaurant...most people I know would agree that I'm a bit crazy so I've got that one covered.  Then you've got to really think about what kind of restaurant you want to have, and then once you've decided that, you think about it again and again and again.  Hmmm, seems to be a pattern here about "again and again and again" - you'll see as this goes on.

Once you decide on the kind of restaurant you want (and after thinking about it again and again and again), what's the menu like, what's the layout like, full-service?, quick-service?, what kind of atmosphere do you want to present...things like that you think about...again and again and again.  Then what about the menu...again and again and again.  I went through all of that, but for me, I knew right away that I wanted to do a 'Diner' style restaurant, Breakfast/Lunch only.  I am a short-order cook.  Now, I have nothing against Chefs and the more accomplished gourmet type cooks - I know several and they are good friends.  For me, I'm just a plain and simple kind of guy - just give me a desert without all the chocolate drizzle or dusting of...whatever it is that they use.  I'm serving down-home comfort food, and lot's of it!

Anyway, at some point, you've got to think about the location, your market, your design...again (because of location and market), the type of building you want, and then what are you going to have to do to get the building ready (the build-out).  At the same time, you're back to the menu and layout...again, as you start thinking about what your kitchen is going to look like...what equipment are you going to need, what smallwares you need, what kind of dishes, flatware, glasses, and such...and then you're back to design, layout, and menu...again and again and again.

Right now, I'm looking...again and again and again, at equipment.  More so, 'where' am I going to get my equipment from.  Since I already know what equipment I need, I'm now trying to decide where to get it from. The internet is a huge help, and a huge pain at the same time.  If I wanted to, I could spend the next few weeks doing research on where to get what equipment - there is that much information out there - which is a good thing.  However, at some point, you've got to say this is it...and I think I'm at that point...which is a good thing.

There are many many steps in getting a restaurant going - I've only named just a few.  Ahead of me? - well, I've got to finalize my menu, figure out my pricing, get my liability insurance, setup my bank account (for business), do this, do that, and then do more of this and that.

Another huge step is financing...something I am working hard on getting.  I'll post something later specifically on this topic.

All in all, I can say that this has been an exciting experience for me.  There is more to it than what I had even thought, but I can see the end of the tunnel, and the end involves turning on an OPEN sign and unlocking my doors!!!  Filling the air with smells of fresh baked bread and fresh ground coffee, hearing the sizzle of eggs and bacon on the grill, but mostly, seeing the smiles and satisfied looks on the faces of all those that come to eat at...Nellie's Diner!

Community Wall...

As I've been planning and figuring how to come up with the funds that I need to get my place open, I've come across some interesting ideas...ideas that would be almost impossible without the internet.  Now, don't get me wrong...if I could do this all on my own, I would...I really don't have the personallity to go asking for money.  However, I know that I can't do this all on my own...even when I'm open.  I mean, when I'm open, I'll have to rely on my staff to help me make Nellie's Diner the best thing that Provo ever had (and to do that, I'll be working right along side 'all' of my staff...from washing dishes to cooking to...everything - I'm a 'hands-on' type of person).

Anyway, I'm thinking of running a fundraising program that would allow you to 'donate' a few bucks...$5, $10, $25..., $100..., $1,000 - whatever you wanted to.  In return, 'some' of the ideas I've had is to have a "Community Wall" in my Diner with names of those individuals that were willing to contribute to the Diner to get it open and running.  I'd put the name and city/state of the donor on the wall - I'd like to fill the wall with names from all over - I think that would be kind of cool.  I'd also probably send a T-shirt with the 'Nellie's Diner' logo on it and such.  But my main thought was...what do you think about a 'Community Wall'.

Let me take this thought a little further.  The reason why I'm choosing to name my restaurant a "Diner", is because what a Diner represents...or what it is supposed to represent.  The Diner first came about to serve the working class...particularly those that worked late into the evening and night because everything else was usually closed.  The Diner was actually a horse-drawn cart which eventually evolved to a permanent location.  Diner's have always been there for the working class...for the community.  Diners ended up being a place where it didn't matter who you were...you could be the town Mayor, the Chief of Police, or the laborer who has been digging holes all day long.  The Diner was for everyone - where everyone seemed to have the same status when they walked in.

That is what I'm bringing to Provo.  I want that same community feel that Diners of old had brought to the town.  I know, we have the big chain restaurants that I used to be a part of.  There is nothing wrong with them - I go to them to eat too.  But there's just something special about a "Diner", and it's that "special feel" that I'm bringing to Provo.

So, a Diner is for the community...business community, local community, local high school community, and so forth - which brings me back to my 'Community Wall'.  If I'm going to make a go of this, it will be a community effort - I can't get it done on my own.  What do you think then.  You can comment here or on my Facebook page "Nellie's Diner" (sorry, I haven't made a link yet from my blog to my Facebook Page - I'm learning...I'll get it).

Thanks!!

Nellie's Diner Coming Soon

The site selected for my new restaurant, Nellie's Diner, is located in Downtown Provo in the brand new Zion's Bank Financial Center building.  We are currently going through lease negotiations, but the LOI has been accepted by both parties so things are looking good.  I'm currently working to complete my funding as the goal is to open by April 18, 2011.  I'll keep you posted!!