In our quest to get everything in the coffee shop just perfect, we did a lot of moving things around. In the beginning, I would move all of the tables and chairs into the art gallery in order to wash the floors. Later we switched out the tables, so that was no longer necessary. We moved around all of the cups, glasses, and bottles on our back wall, until we decided that we could take half of them out. In the interest of ergonomics and efficiency, we moved the coffee grinder to the other side of the espresso machine and moved the machine itself a few inches to the right and elevated it a few inches.
In the back of the house, we have moved our giant freezers around like puzzle pieces. Once we got our walk-in fridge working, we had to find suitable storage space for all of the random things that had been kept in there. Our motto has been, don't stop working until you get crabby. And even then, we usually only take a break.
Our menu has been the most stable with variations in daily specials and adjustments in prices. We have settled on several key winners - vegetable quiche, a pasta salad with roasted vegetables and feta, a smoked salmon plate. Initially we struggled with bread, but then we discovered that it was well worth the money to buy fresh bread from the stone oven bakery, open only during the summer, at Raulandsakademiet. Now we make sandwiches with that bread, too!
Now, I'm on vacation. My wonderful employees are taking excellent care of the coffee shop while I'm away. I don't think we're done with changing things at Kaffibaren Rauland, but at least I'm getting time to recharge!
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