[BrianD]

Without writing a book I wanted to dispel some myths, respond to some of the comments I've read here, and generally on social media, and explain a few things in general so you can understand things from my point of view.

1. We are open. Even if we are only open to the public 2 days a week, and we were to get no other orders, that's at least 20-24 hours put in those days, not including prep work, ordering, shopping, etc that occurs other days. So even if we are only open two days, we have a minimum of 30 hours a week dedicated to these 2 days, not to mention the days we work 7 days because of private events, etc. We would of course prefer to be open 7 days, but that leads to the other points...

2. Early on we would get calls for doing a certain number of pizzas for a camp order, or wedding reception, etc. the amount of pizzas and food was often equal or more than an entire day's worth of food that we would sell anyway, and you can't make 50 pizzas for an event and be open to the general public if there's only one pizza cook. So the choice was made to focus on those orders. Obviously if we're working for 4 hours to do a big event, and going to make the same money or more that we would make it for open 10 hours that day, we are going to choose 4 hours (it's capitalism). Who would choose to work more hours and make less money? There are days we do this 7 days a week even though we are only open to the public Fridays and Saturdays. We have easily put in 80 hours on weeks we were only open 2 days.

3. This is NOT a hobby for us, we purchased this 3 years ago with the intent of opening a year or two later, but due to insurance rules we had to open up within 90 days of taking occupancy of the restaurant so we weren't charged a rate for it being abandoned. We weren't ready, so we had to hurry and open up a minimum number of hours in order to be considered occupied. Then of course we've had issues with staffing, which leads to what is going on now...

Someone made a great point which I've understood the whole time, if we're not open regular hours who's going to want to work here? If I was a worker looking for a job, I wouldn't feel confident and working for someone I had no idea if they were going to continue being open. Anyway, we did open up spring of 2022, and my wife and I did this 6 days per week, working well over 70 hours per week and we did not find good staff, we opened up again spring of 2023, doing the same thing, and had the same issues with staff.... People coming in high, people not doing their job, people refusing to wear gloves, people flooding our bathroom and ruining our floors after spending thousands to remodel, leaving refrigerators open so we had to replace a few commercial refrigerators which are thousands of dollars... we just have not found the right people.

Ultimately, me and my wife ended up working full time 6 days a week at the restaurant, a few months the past few years, and sorry, unhappy wife does mean unhappy life. So we do it we can handle, which is two full days with the public, and the rest of the week open for various events and private orders. So, again, this was never a hobby, it was the expectation we would work lunches and dinners and hire staff to be here other times. We preferred working lunches to meet locals, when we were doing lunches on weekdays we had the best times with regular locals, rather than the rush of weekend evenings. Unfortunately, no staff, we have to focus on the days that makes us the most money, which is Friday and Saturday, and focus the rest of the week doing the things that make us the most money, which is private events and deliveries. Again, it's capitalism and good business to focus on what makes the most money.

4. Whenever I see someone commenting about food freshness, honestly it just seems like a joke. We literally have a big truck pulling in front of our restaurant every Friday and by Saturday evening we are usually out of most things, unless we place a bigger order for camp or event orders during the week. Also, Pizza is literally refrigerated cheese, dough, and sauce, so I don't understand the mention of freshness, all the toppings come frozen, and we buy fresh basil every week. So I really do not get the question about freshness at all. We don't sell sushi or arugula, or whatever some new residents might be used to in their home state... Though I do like the idea of adding arugula to one of our pizzas. The point is, food never lasts longer than a week for us, we do extremely well when open, and it's always difficult for us to keep up and by Saturday evening we are exhausted and have to start over and place an order again for the following week... Either way, it's literally Frozen or refrigerated, so the freshness comments or without both merit, and any sort of logical reasoning.

Try our restaurant or not, but don't not try it because of assumptions.