Friday, May 28, 2004
How are you all?
Yes, I have been quite busy these past few weeks. Sorry I didn't get to sent you guys regards or a few words. The restaurant has been going well actually. We opened last Tuesday and the first week was very busy. We were a bit disorganised, especially in the kitchen but this week, we're a whole lot better.
Our restaurant is called Mamak Corner as you know and our logo is a mortar and pestle. We've got a neon sign up on the roof so it's bright and clear especially at night. Got our own coffee making machine. It costs us about 3000 bucks just for one with one outlet. Most cafes use machines with two or more outlets. Chairs and Tables are basically the same, until we have made some profit to make more changes. The kitchen's all good. New paints, scrap off most of the grease and stains accummulated all those years, cleaned the carpets... It's all good!
Used to be that I work at the dining area serving customers and taking care of the cash register, but because I'm fast and more experienced, I have to work in the kitchen preparing the meat or vegetables in small plastic bowls for the chef to cook and packing the take-away meals. No one currently is more 'qualified' than me right now, unless we can afford to pay someone to do that. Chinese chefs and kitchen hands are very rare and expensive these days in Canberra. I guess no one wants to be in this profession due to the hardwork and long hours spent in the kitchen. I do a bit of microwaving of beef rendang, curry chicken, nasi lemak, etc. Some of the malaysian dishes are pre-made and kept in the fridge. We can't have beef rendang or the curries prepared on order, you know.
Into our second week of business and maybe the euphoria has quieted down. This has given us the chance to train and get used to the arrangements. Business is still good and we hope that things will pick up as we become faster and more experienced. Haven't even putting brochures or distributing them all around the suburbs yet 'cause we don't want a huge influx of customers if we can't handle them. That would be bad for business if it takes a long time to get a take-away ready or our customer service is unsatisfactory. We've only put our take-away menus at our restaurant and looking at things, this business will be going well.
Of course I still need to study. I only work at night at the restaurant so I have the day for my PhD. Don't worry about me, I will take care of myself. Will keep you guys updated as things go.
Yes, I have been quite busy these past few weeks. Sorry I didn't get to sent you guys regards or a few words. The restaurant has been going well actually. We opened last Tuesday and the first week was very busy. We were a bit disorganised, especially in the kitchen but this week, we're a whole lot better.
Our restaurant is called Mamak Corner as you know and our logo is a mortar and pestle. We've got a neon sign up on the roof so it's bright and clear especially at night. Got our own coffee making machine. It costs us about 3000 bucks just for one with one outlet. Most cafes use machines with two or more outlets. Chairs and Tables are basically the same, until we have made some profit to make more changes. The kitchen's all good. New paints, scrap off most of the grease and stains accummulated all those years, cleaned the carpets... It's all good!
Used to be that I work at the dining area serving customers and taking care of the cash register, but because I'm fast and more experienced, I have to work in the kitchen preparing the meat or vegetables in small plastic bowls for the chef to cook and packing the take-away meals. No one currently is more 'qualified' than me right now, unless we can afford to pay someone to do that. Chinese chefs and kitchen hands are very rare and expensive these days in Canberra. I guess no one wants to be in this profession due to the hardwork and long hours spent in the kitchen. I do a bit of microwaving of beef rendang, curry chicken, nasi lemak, etc. Some of the malaysian dishes are pre-made and kept in the fridge. We can't have beef rendang or the curries prepared on order, you know.
Into our second week of business and maybe the euphoria has quieted down. This has given us the chance to train and get used to the arrangements. Business is still good and we hope that things will pick up as we become faster and more experienced. Haven't even putting brochures or distributing them all around the suburbs yet 'cause we don't want a huge influx of customers if we can't handle them. That would be bad for business if it takes a long time to get a take-away ready or our customer service is unsatisfactory. We've only put our take-away menus at our restaurant and looking at things, this business will be going well.
Of course I still need to study. I only work at night at the restaurant so I have the day for my PhD. Don't worry about me, I will take care of myself. Will keep you guys updated as things go.
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