10 days and counting

We have been open for 10 days. We have a little excel sheeet where we write down what we sell and when we do it. As of now the pastry counter is doing well...specially considering how empty the mall is. We sold out today and we have worked out a system so that we can keep some of our cakes stay fresher longer which basically means they have a shelf life of two days. In any case like I said cakes are doing well...there are two other cake shops in the building and we are actually about 2 times as expensive as our competition but the quality in our products is very visible so alot of people invest the extra money and we make sure they get their money's worth.
The restaurant is moving slower...but we keep getting really good reviews from the people that take the time to come in. We have pictures of our family and friends on the wall and its always a pleasure when people ask about them. We haven't updated in a while because we have been so busy. We are both very optimistic about the future. On Sunday we go talk in front of 300 members of the church upstairs and invite them for brunch...we all know we can only fit about 25 people in the restaurant , but hopefully we will have a nice big line in front of our place. We are just happy to get people in the door and give our food a shot. We knew our food would have to face an uphill battle in a place where the locals think a TV dinner is fine dining, but we will not...I refuse will not lower our standards. We just switched to a tapas menu to make or pprices a little more approachable and also set a deal on record for food distribution at the wine bar downstairs...they basically get a 10% discount through a special catering account that we settle once a week. In the meantime...Im starting to ramp up the cake decorating part of the bakery...so I'm a little busier than usual for the next week...In any case things are going well...slowly but surely uphill in my opinion...we are already thinking of a place to build another cake outlet...a much busier mall would be great. My friend Justus is having a ball living neck deep in bratwurst and kraut...and envy the opportunitty to learn something new instead of teach something I already know...it ddoesn't matter though...I guess the more you teach the better you get at doing what you are teaching... Im pretty giddy about brunch right now...I gotta go sleep now...lots of triple dots... just realized I do that alot...