We continue to hope that business will increase as weather improves but brunch has been a money loser and that needs to change. We're going to add a couple "non-eggy" options on a regular basis, including Pulled Pork Sandwiches and Chili, as well as Steak & Eggs, with Thundering Hooves Top Sirloin. We're also adding Banana Pudding as well. Prices are going up moderately because the past few weeks our labor cost at brunch has been 2X or 3X the percentage necessary to turn a profit, however, if you ask for a brunch coupon anytime this weekend (before 1/21) we'll present you with a 2 for 1 discount (You get the second highest priced item on your check at no-charge).
Business has been very slow lately. Last week it looked like an up-turn (weekly sales were the highest they'd been since the first week of December), but we're slumping back down. I'm expecting Superbowl Sunday to be a fairly substantial loss, and we have reached a point where we can not continue to lose money as we did in our first few months. Of course now our expenses don't include many of the set-up costs, but in order to be able to provide staff with a living wage they need to work enough hours, and to be able to pay for those hours we need customers to come in and spend money.
Fridays and Saturdays are fine, but we're consistently seeing fewer than 25 people all night on Tuesdays and only about 30 guests a night on Wednesdays. Our Sunday evenings have been pretty quiet as well. Please come in and eat on "off nights", our staff really needs the work and our restaurant needs the business on those nights.