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The Flying Banzini

Most long term residents of Saskatoon woke up listening to Rambling Dave Scharf on C95.  A lot of people came and went but there was always Rambling Dave.  Well one day he announced he was leaving to move with his wife Heather to Ottawa.  My mornings have never been the same.

For those of us who have followed Dave on Twitter, we were intrigued to see that he was opening a restaurant and he was going to document how it all went.  There has been some good times and some bad times and I have been struck by how honest he has been.  

This is from one of his recent posts.

With my consultants, I have just completed a careful review of our operations. Specifically, I am trying to figure out two things:

(1) What amount do we need to hit for weekly sales such that I no longer see bank accounts going down? I pay myself a modest salary so at this point I will be happy to see break even. We had very strong sales in September. October was OK. November has been weak. This is probably an annual reality. We will do very well in the spring summer and fall and not as well in the cold and dark. Presently, we are between $2K and $4K below where we need to be breaking even. We are still well financed so there is no worry but, of course, it’s not fun to be losing money. We planned to lose money for three months. And… well… three months is up next week. The biggest area of growth for us in takeout. I should have been working on the takeout part of the business a long time ago but some rather remarkable life circumstances had me out of the game for a couple of months. I am back. And, I am focused on growing the take out business. Online takeout ordering is now available (link at the top of the page). Please help me out and pass the word. Place your order and it’s ready for you at the time you choose.

(2) Food costs. We have been aggressively working on getting more efficient with labour. We have made remarkable progress in this area and our labour cost is WAY down from where it was with no noticeable change in customer service. In fact, I think our service is better than it was because we are each getting better at what we do. But, we do not have a good handle on food cost. We need to know what everything on our menu costs so that we can ensure that it is properly priced for our customers. We started out with a pretty clear picture, lost our focus, and now must get it back.

I have great confidence in The Flying Banzini. Every day I delight is seeing customers in my restaurant enjoying the vibe and the food. I great almost every customer at the door and I ask, “Have you been in before?” I think at least 50% have someone in their party who has been. In the long term, we are going to be just fine. Word will continue to spread and I am confident that my little restaurant will continue to grow. In the short term, though, we need to stop the slow bleed.

The food looks so good that I want to head to Ottawa to check it out but it is posts like this that are so cool and add to the story of the restaurant.  It’s a big risk opening any business and I am glad that Dave is letting us in on the ups and downs of the experiment.

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