Well Greg Callaghan and the folks from Shaffer have been at it for a bit more than a week. They have a very tight schedule to keep in order to deliver on time. You can begin to see to outlines of the bar and the kitchen. Framing has been done on our restaurant sized office. Closet might be a touch more fair, but in a restaurant you don't make money sitting in an office.
Once you get a desk, copier, two computers and all the files in there I am not sure Doug or I are going to fit and for sure not the both of us. We will have to have meetings on the patio.
One of the challenges for the project is that the floor was a foot thick concrete in the kitchen. The drains for all the sinks, dish machine, steam kettle and additional conduit had to be cut into the floor.
This will give you an idea on how thick the floor is. I am going to see if I can use it as a door stop.
There was some concern that they might hit some conduit when they cut this. It looks like the cuts came out clean. I wonder if that means I can get more smallwares. A cryovac and immersion circulator would fit nicely.
Well once the door that is cut into that wall this is not going to be a place to sit and hang out. I am also promising that the kitchen floor will never be that dirty again.
So buried in all that construction is the outline of the bar, pizza oven and salad station. The metal studs with be sheet rocked and painted, the bar is off to the right and the pizza oven is a little circle on the left. It is going to covered in Copper "Shingles".
There is a slightly better view of the future pizza oven, which we ordered today.
It is a Dough Pro 5 Ft gas oven. I know what you are thinking "No wood?" , well let me tell you the wood does not really impart much flavor to the pizza. Think about it all the smoke goes right up the chimney. And burning all that wood is not so good for folks with Asthma.
Well there is the door to the kitchen. It is hard to see now but there will be meat and cheese and cream and vegetables flowing right through that door. We will have lots of young cooks learning their trade and I can imagine a frustrated Chef bounding right outside to cool off after running the line with Red, White and Boom happening on the patio. The outlines are starting to take shape. Some of the players are on the stage. Pretty soon it will be showtime.