I thought I would officially post how things are going, just to keep you all informed as to our progress.
I don't know how other states operate, but in PA, alcohol sales are governed by the PA Liquor Control Board which, I swear, requires pledging your first born child along with documentation as to how that child was acquired! We had our interview yesterday, and supplied this gentleman with 1-1/2" of paperwork - everything from background checks to employment information for the last five years, to exactly where every cent of the money to purchase this property was coming from. And one of the things he wants is another affidavit with Bruce's signature on it that states that he knows that the money we have borrowed against the house is being used to purchase the golf course. I just don't get that one!!!
I don't know whether I mentioned, but I have formed a partnership with a girlfriend to operate the course, but the husbands were involved in the purchase of the property - two separate LLCs. My intent is to go for women-owned funding down the road. So it basically is the Patty and Linda show!
Anyway, after the meeting we had to go back to the course for him to confirm my measurements of all the rooms, building, etc. And out of the blue somebody says something about food - well the resto isn't open, no food on the premises except a couple of boxes of scalloped potatoes from last year. I had to stop at the grocery on the way back from the meeting and purchase 60 hotdogs and buns and show him that I could serve 30 people hot dogs. Does that make any sense?
Of course the store only had 4 packs of hot dog buns, I supplemented with hamburger buns. I showed the inspector my packages of dogs and buns and with a straight face explained to him that some of my customers preferred their dogs on hamburger buns. He asks about condiments. I just continued on and replied that they all preferred them naked. Fortunately he had a sense of humor and as long as he saw these stupid things sitting there he was satisfied.
So my kitchen is being inspected Friday. I think we are reasonably ready, I just haven't taken the ice machines apart to sanitize them, and one of the upright coolers seems to be not functioning, but that may be taken out of service. Everything else seems to be coming to temp, we will fire it all up today and let sit.
And on top of everything else, today is Bruce's last day of work. He decided in Feb that he wanted to retire. This whole golf thing has come about in the last 4 weeks, and when the opportunity presented itself, my concern was that he felt it would interfere with his plans for retiring. But he was enthusiastic about it, so we proceeded on. He is having surgery on his foot tomorrow, will be on sick leave for 6-8 weeks and then will roll into using his vacation time which will go until September sometime.
So here I am - he's going in for surgery tomorrow morning, my course is offially opening at 8:30 am and I should be there, the kitchen is being inspected at 1:00 and Chels should be there. So I think she is taking him in, and then coming back out, I am going in after I get things rolling at the course.
The hair is going grayer by the day!
For those interested, we are starting out pretty basic on the menu. I have to get these golfers staying at the course and eating, then I figure I can gradually introduce a few more exotic things as features. However, I would be interested in any celiac or gluten free suggestions that you all may have. We seem to be seeing that more and more, and it has been suggested that we have several dishes, maybe not specifically on the menu, but kind of in our back pocket that we could whip up. Any ideas???
I don't know how other states operate, but in PA, alcohol sales are governed by the PA Liquor Control Board which, I swear, requires pledging your first born child along with documentation as to how that child was acquired! We had our interview yesterday, and supplied this gentleman with 1-1/2" of paperwork - everything from background checks to employment information for the last five years, to exactly where every cent of the money to purchase this property was coming from. And one of the things he wants is another affidavit with Bruce's signature on it that states that he knows that the money we have borrowed against the house is being used to purchase the golf course. I just don't get that one!!!
I don't know whether I mentioned, but I have formed a partnership with a girlfriend to operate the course, but the husbands were involved in the purchase of the property - two separate LLCs. My intent is to go for women-owned funding down the road. So it basically is the Patty and Linda show!
Anyway, after the meeting we had to go back to the course for him to confirm my measurements of all the rooms, building, etc. And out of the blue somebody says something about food - well the resto isn't open, no food on the premises except a couple of boxes of scalloped potatoes from last year. I had to stop at the grocery on the way back from the meeting and purchase 60 hotdogs and buns and show him that I could serve 30 people hot dogs. Does that make any sense?
Of course the store only had 4 packs of hot dog buns, I supplemented with hamburger buns. I showed the inspector my packages of dogs and buns and with a straight face explained to him that some of my customers preferred their dogs on hamburger buns. He asks about condiments. I just continued on and replied that they all preferred them naked. Fortunately he had a sense of humor and as long as he saw these stupid things sitting there he was satisfied.
So my kitchen is being inspected Friday. I think we are reasonably ready, I just haven't taken the ice machines apart to sanitize them, and one of the upright coolers seems to be not functioning, but that may be taken out of service. Everything else seems to be coming to temp, we will fire it all up today and let sit.
And on top of everything else, today is Bruce's last day of work. He decided in Feb that he wanted to retire. This whole golf thing has come about in the last 4 weeks, and when the opportunity presented itself, my concern was that he felt it would interfere with his plans for retiring. But he was enthusiastic about it, so we proceeded on. He is having surgery on his foot tomorrow, will be on sick leave for 6-8 weeks and then will roll into using his vacation time which will go until September sometime.
So here I am - he's going in for surgery tomorrow morning, my course is offially opening at 8:30 am and I should be there, the kitchen is being inspected at 1:00 and Chels should be there. So I think she is taking him in, and then coming back out, I am going in after I get things rolling at the course.
The hair is going grayer by the day!
For those interested, we are starting out pretty basic on the menu. I have to get these golfers staying at the course and eating, then I figure I can gradually introduce a few more exotic things as features. However, I would be interested in any celiac or gluten free suggestions that you all may have. We seem to be seeing that more and more, and it has been suggested that we have several dishes, maybe not specifically on the menu, but kind of in our back pocket that we could whip up. Any ideas???