09/12/2020
I like to look at this picture from time to time. It reminds me of this stage of the process.....of any process. The fu***ng hard part, the scary part. The part when you're covered in dust and dirt and sweat and blood and the work days are 18 hours long and the days off never come. The part that no one wants to do, with a million miles of hard work in front of you and the only way through it is more hard work and more dirt. I fu***ng LOVE this part.
I've now built 2 restaurants with the same couple people. Every screw, every nail, every light fixture and sink. Nail gun in one hand, phone in the other with either the SBA, city or state trying to navigate the ridiculous maze of opening a restaurant.
We built Savage in about 4 and a half months with 3 people. We opened with 3 employees. We did a lot of great things I didn't expect, made a lot of mistakes, and learned more than you could imagine.
I learned that all a restaurant is, is a bunch of plywood, glue, and nails. Its tiles and cement board, polyurethane and paint. All things you can head down to Lowe's or Homedepot and buy off the shelf right now.
But the lifeblood of any restaurant is the people, the staff, the guests and the delivery drivers. It's a family.
We are bringing our family right down the street to 2501 s. Jefferson, and we hope you will join us in our next house, The Lucky Accomplice.
For the time being Shift is going into hibernation, we are going to wait until the time is right to open again.
I want to thank everyone who has supported us, everyone who didn't, and all of the team mates past and present. Thank you for being there when it was time to get dirty, and thank you to the guy who told me the food is elementary.
Be safe out there , be nice to each other, and support your local chefs, artisans, musicians and neighbors in this crazy time.
See you all at The Lucky Accomplice
-Logan