Freshii

We took a little trip to Torrance this afternoon to check out this other viable spot. I liked it a lot. It's an end cap spot with a great visible signage facing Hawthorn Blvd. I am told it gets around 186,000 cars that drive around this intersection. It's currently a cafe so we will have to go through the change of use process. Kind of annoying seeing how its a 6 week process but I'm thinking we can cut it to 3 weeks if we hire and expediter.

End Cap 1400 Sqft

Interior

Well aside from some scouting, I've been busy calculating our cost margins and looking at vendor routes and who to use for certain services. An unbelievable amount of energy is spent building the ground floor of restaurants, it's crazy. I can't wait until we make a decision on a place.

On another note, I came across an article on Freshii. If you aren't familiar with this fast casual food chain, here's a link. They are 50 stores strong and they have system wide revenues of 50 million a year. The CEO is Matthew Corrin and he is 29 years old. Amazing right? They were founded in 2005 and they have a plan to reach 700 stores in 5 years.

Freshii

It's cool to dream big but for the meantime, I've got some work to do. Things are on track and I'm hoping we break ground in a months time.

Mac

Operations in Palos Verdes

Spent the afternoon watching food get prepared today. Seems like I'll need to know in detail of how each item on our menu is made. If there will be one person responsible for how our food tastes and is prepared, it will be me. I've been documenting the process all day today and making training videos for when I start to train our line cooks how to make our food. This will be quite the process. I never realized how much preparation goes into each in every pot of Pho broth. Chicken was a little bit easier than the beef pho but still, pretty lengthy process.

Look what I did!

I'm still working out the kinks of how our new kitchen will flow. Keep in mind we won't be able to mirror exactly what PV is currently doing because we won't be doing the same kind of volume. We are expanding into heavy traffic areas. The rent is considerably higher meaning we will need to be operating at almost 3-4 times capacity.

Dan and I are currently allocating different parts of the business to each other for efficiency. He's up in Westlake / Thousand Oaks area scoping out other suitable locations. I believe we are able to look as far down south as Orange County and as far north as the valley but our first two locations must have one in LA. I really hope the location on Beverly will fall through. I'm not happy with such high rent but hopefully we can negotiate down.

Alrighty well going to eat a bowl of Pho I made for myself. Yummm

Mac

Prepared by yours truly

Monday Dreads

Life is one big refining process. If you have the motivation and the mindset to constantly better yourself, then you're a natural business man. I'm running all over LA talking to people that will eventually assist me with my venture. The business is all about putting the correct pieces together, connecting with people and the ability to leverage people's money, time and energy. I love my job ... looks like I've finally found my calling. This is fun for me. I wake up everyday knowing that I'm building something; building a service to provide for people. I don't get the Monday dreads like I used to at my previous job. I don't even see this as working and it's the best feeling in the world. Anyways, I'm 50% in the office today and the 50% in the field doing more recon for a location I like. I can't wait to see this finally materialize.

The Office Today