Our dear friend from the 911 Call center of San Jose are hosting a fundraiser tonight to help the research against Breast Cancer. Every year, before they qualify for a 39 mile in the city of San francisco, they are to collect $1800 to be part of it...how nice it is to be leaving in an environment where people have a genuine sense of helping their community...Morocco's Restaurant is happy to be part of it and will donate 30% of all its proceed tonight June the 1st to support a good cause...
It is 6:06PM and we have some pleasant people outside sipping on our newly reinvented Sangria with real vodka, it promises to be a good time...
It is pretty amazing how time flies by, i literally spend the entire day from 10AM to 5:50PM training future potential team members. I was pretty surprised by the memorization skills of the ones that i have asked to come back for a second interview...Mountain view team is being built...
The decision to open this second decision feels like a chance to restart again without the glitches and the mistakes...Should feel good right? The other side of it is everything that took 3 years to tweak, train and produce is to happen over the course of 1.5 months...my bank account is crying mercy and sometimes part of me said that there is a risk involved to lose everything...my other side says who risks nothing gets nothing...
The restaurant business is a mean machine where 100 Beef tagines are to taste, look, and smell exactly the same...every time...You can be good for years and all it will take is 2 weeks of bad performance to destroy years of hard work...
My new favorite guests, Moroccans!!! Pretty amazing how they expect Morocco's Restaurant food to taste like their mother's!!! Listen, no food will ever taste like your moms!! Still, it is with a gentle smile that i share this information with them...
Who are the guests of Morocco's Restaurant: educated, (Bachelor +), mostly well traveled, foodies, with age groups starting in the late 20's early 30's....super pleasant and a treat to serve...My guests is what keeps me going after 19 hour days...Feels like a few more people learned about Morocco as a cultural destination...
Interesting question raised by a good friend: She said: Why offering average tasting bite size dishes at exorbitant prices in a venue full of marble and a huge ratio of servers to guests gets the compliment of being fairly priced (which restaurant does not feature Mahi Mahi?) where a down to earth restaurant with impeccable service, delicious cuisine and hand decorated gets the note of being overpriced?
I say fancy decor and hard to understand menu presentations with jargon that is only to be understood by the kitchen experts should never intimidate the person that seeks goodness in a plate and sincere care for their guests. Ask the most refined diners, food critics and chefs...
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