Mary Ladd

Breakity-Break

I have been told I need to slow down and rest because I have a son on the way, due in early October. Since this is our first (maybe only?) kiddo, I can't say for sure how long I'll be away. But I look forward to returning soon with more exciting food, drink, and related tidbits. Until then, cheers.

Big Changes: Will a Restaurant Ever Be Mine?

Over drinks, a friend recently asked if we had found a place yet. I was confused on what he meant, until I realized he was referring to a place for the potential restaurant venture I've mentioned here. The short answer? Not yet, and maybe not for awhile, or ever. My latest joke and explanation is that I need to be independently wealthy to open even a modest restaurant. But the more research I do, the more that seems almost true.

In early November, I was supposed to chat for a few minutes with a local business owner who has had a hand in many bars and restaurants in SF, since the early eighties. He knows a lot of prominent industry insiders, and shared tons of helpful info from his experiences. Our talk lasted over an hour and a half, and he alternated between trying to talk me out of opening a place while offering detailed help and contacts if I do. I'm still mulling it all over: do I really want to worry and work seven days a week, have a serious lack of a life, and scariest of all: potential financial worries if things go south? It's not that I am afraid of hard work or even risk, but I would like to be able to have time to enjoy my family and friends.

Also, like many women my age, I am thinking about the if and when of having a child. (NO! I'm not pregnant yet!) The Chronicle doesn't have childcare at this time, and I can't see myself plopping a baby down next to a deep fryer while Mommy takes care of business. And oh yes, if I have a restaurant, I so want a deep fryer! The restaurant idea wouldn't be some big playground for me. It still seems like an interesting and worthwhile goal but it's on hold for now. I don't even consider it in my 2 year plan. My research will continue, since the more folks I talk to, the more I learn.

Coffee(cake) Break

Today I am having coffee with someone who owns and runs a successful bar in San Francisco. He has also owned restaurants and comes from a family of local business owners. I asked to have coffee ("just a few minutes of your time") with him so I can pick his brain a little bit for our potential restaurant project. Since I've never owned a restaurant before, I figure it's best to find out what works and doesn't from the experts: people who have been there, done that.

(Restaurant) Baby, don't forget my number

I'm coveting the space at 1058 Valencia, at Hill for our potential restaurant venture. It's almost like the site, formerly home of a greasy KFC, is somehow taunting me. I first called the telephone number posted 2 months ago. The site had gone empty, and the number I was calling had a 916 area code. That's the Sacramento or "Suck a Tomato" area if you are in seventh grade or like dorky food jokes. Mr. 916 told me when I called that yes, he was based in Sacramento and was representing a client who would be taking over the space.

I guess things have changed and become even more mysterious because there is now a new sign and number: 415-585-2854. "This mailbox is full," is the message I have gotten every time I've called. If anyone is able to get through and find out if the space is available as well as how much square footage costs, shoot me an email. I may even be able to grant some sort of cooking or food related prize* for this information.

*Prize availability and delivery method are still under consideration.

Big Changes, an Update

We are still thinking about opening a restaurant. For now, we are waiting for our friend Vicente to get back from Mexico. He is a smart attorney whose family owns Los Jarritos which is easily one of my favorite Mission restaurants. We are hoping Vicente can use his legal-restaurant knowledge to help us better understand a sixty page document we have that spells out many terms for our possible venture.

Then there's the issue of raising money. Some kind and hungry people have offered up funds to help get us started, but we need to also apply for a small business loan (loans?). I've called the phone number for leasing one appealing location, but it was already snatched up. The search for money and real estate continues....

Big Changes?

I have a meeting next Monday. It may be the second step towards Oscar and me opening our own food joint. Step one was filling out a confidential application with bank account and social security numbers, and a personal statement. The personal statement was a breeze, but writing out financial information was a drain. I thought they'd laugh, and throw out the application after seeing my debt. But it is mostly student loan related and we both have good credit. Still, the only asset I could think of was our 97 Ford Thunderbird ("Godzooky" is the name), which is worth well under ten thousand dollars and was bought via craigslist.

I am willing to work long hours as a manager if it means I get to be boss and, in theory, make money. I imagine that adrenaline rush I have had at other restaurants/catering jobs may be better and perhaps more intense if the names on the papers are ours. A wee bit of vanity is at work here, because I love the physicality of restaurant work and of course how lean and trim my body gets. Also, it can be challenging and fun dealing with all kinds of people for work. Getting them good, satisfying food is the over-arching goal to it all.

The Valencia corridor in the Mission between 16th and 24th Street is my location of choice, but we'll see if anything's available and affordable in those blocks. Oscar said we can even live upstairs or next door if we find the right spot, which could make things easier but perhaps too close for me to relax on the rare day off. Ever since I came up with this idea a few weeks ago, I get excited and dreamy just thinking about it. I've told a few people about it: close friends and a fellow party goer at the beer can chicken potluck. It seems to stir enthusiasm. Part of the reason why I went to cooking school is to learn more about food while hopefully figuring out a way to make a living by being around it in some way. The negotiating and learning are on a roll, and we'll see if there are big changes in store.