I spent the holiday season with my lovely one developing and producing this little recipe book for you.
It’s a small book that include five easy recipes that people have asked me to show them how to prepare. But I’m most excited about this next little thing!
5 Easy Chef Luna Recipes also includes…
I’m very excited about the beautiful photographs my wife has taken over the years. This booklet is attractive and can be viewed on your smartphone, tablet, or it can be printed out. But I’m most excited about this:
Each recipe has an accompanying video. So, you can watch the video to “see” how I implement the recipes. There are links throughout the book, which will take you directly to the YouTube video I produced just for you.
So, if you click the graphic above, or click this link, just type in your email address. You will immediately be directed to a page where you can download the recipe book.
My goal is that you have fun with these, and that, maybe, you find your joy and creativity in your own cooking!
Let me know how it goes for you!
I had a thought while shooting these videos. How about you let me know about your favorite recipe? Or a recipe that’s been giving you a hard time. After my decades on the line, I have learned a few tricks and techniques that might help you get past your hurdles. I would love to shoot a video for you — dedicated to you! So, let me know!
It has been a great couple of weeks so far. New customers have come by to check out the lunchtime grab-n-go, and some known customers have swung by to say hi. Thank you for your support!
Not only have these first two weeks been about opening the doors, seeing who will stop by, and sales — but they have also been about aligning the operations. Some main areas of focus have been:
1) Establishing a menu and ensuring consistency in execution — and, more importantly, FLAVOR. My goal is that your dish is tasty and delicious every time!
2) Ensuring little to NO food waste every day. Believe it or not, this is a consideration that happens at the front end of the operational planning. I am hatching up some marketing ideas to make sure I never end a day with surplus.
3) Keeping the pricing crazy low. People ask me all the time whether I can make a living at these prices. Sure, I can — as long as I have the support from buying customers. 🙂 At the same time, I don’t cook because I have to, or because it’s my job — this is what I love doing. I love handling the challenges of food waste and maximizing flavor, delivering the most lunch at the lowest price that I can.
I get excited every day when I walk to the little restaurant at Schützenstrasse 10, Winterthur. I am loving the signs, the new decor, and it makes me happy to start a day not knowing who will walk through my door next!