05/27/2026
Today is May 27th. Sorry for the much needed long post.
I just wanted to do a quick post for everyone to say Thank you to those who have left us awesome comments, awesome reviews, and awesome feedback. It truly means a lot, and we hope to continue getting better every day. This post is also to say sorry to everyone who didn’t have a perfect experience so far.
For the mistakes that have been made along the way - We are still in soft open status as we have found several kinks in things and are still working on fixing issues we have found, Soft open is the most scary point in every business As we had stated on Facebook on May 5th. https://www.facebook.com/share/p/1EgYZBRydy/ (Please understand this is our soft open so please be patient with the new staff, we have all brand new staff and we are not sure who will be or won't be a good fit for Stampedes yet. Please understand we will not have a full grand opening until we work out any and all kinks in our soft opens. This is an all-new business so we do expect to have some kinks, some hiccups, staffing issues, pricing changes, and possible menu changes in the beginning. You never truly know issues unless your open and trying. The beginning is always the hardest because all staff is brand new and you don't truly know what the crew will be, or if the recipe was right, or a price is right, or if even a dish is the right size or not, as time grows it gets easier. It may take a few months to work out any kinks in our system, and we plan to do the best we can as fast as we can, thank you for understanding.)
Soft opens are usually the hardest and scariest thing for any owner. Every new business’s biggest fear is the soft open stage and the first several months because we want to set a huge 1st impression but in reality, a soft open is meant to be a struggle. It is also the hardest because some customers might judge a whole business in the beginning and it is a big fear of every business in the beginning because, we know in the beginning, it won’t be perfect, but we still try anyways. Many businesses from opening, in the 1st 120 days have already lost and rehired over 40 people. A soft open is meant to fail and find mistakes, and the only way to find ways to be better is by our customers coming in trying it out and giving honest input. This is when you struggle the most because everything is in the unknown, you don’t know if each cook is truly skilled to the business expectations, if each server can handle stress or large crowds, is your bartender able to consistently make drinks if its fast paced or is the drink recipe correct, does your manager know how to handle constructive criticism or stressful situations, is your host able to multi task, is the radio to loud or to low, are the lights to bright or to dim, do we have enough decorations, is the recipe good or was there not enough salt or to much butter? A million things run through your head and for the 1st few months you realize the kinks, the things you messed up on, the staff who were a bad idea, the POS has missing things or has things you didn’t realize were wrong. For example, toast had a house fee on the bill. That was their wording of a credit card fee. We have recently got that deleted and corrected. We have also reprinted our menus now 9 different times after correcting prices or wording or sides etc. Some products from the vendor wasn’t what we expected so things have changed.
So, the point of this post is to say thank you and to say sorry at the same time. Thank you for supporting us and understanding the beginning is a hard process, and to say sorry that the beginning is a hard process for all of the employees at Stampedes. Please continue to come in support us and help us grow and learn from any mistakes you may see or just help us to be better in general. The staff and business can’t get better without experience, and customer input.
Thank you for coming in and please leave us your opinions.
The website is now up and running. It is still not perfect yet, but we will be adding and changing as much as possible. On the website is a contact me section. That will leave a message on the site that only the owner can read. So please any issues, comments, ideas, input, concerns feel free to reach out to me.
Stampedes2535.com
Hey Everyone we are officially opening the restaurant from 7am to 8pm starting tomorrow.
Please understand this is our soft open so please be patient with the new staff, we have all brand new staff and we are not sure who will be or won't be a good fit for Stampedes yet. Please understand we will not have a full grand opening until we work out any and all kinks in our soft opens. This is an all new business so we do expect to have some kinks, some hiccups, staffing issues, pricing changes, and possible menu changes in the beginning. You never truly know issues unless your open and trying. The beginning is always the hardest because all staff is brand new and you don't truly know what the crew will be, or if a recipe was right, or a price is right, or if even a dish is the right size or not, as time grows it gets easier. It may take a few months to work out any kinks in our system and we plan to do the best we can as fast as we can, thank you for understanding.
Come out and see all the awesome new things we have to offer including Bar service, Great food for breakfast lunch and dinner, a massive game room and so much more.
