Settling the Dust
In this post I am not going to address the viability of sustaining a business serving fine fare in 2025. I’m going to tackle that in the next Restaurant Reality Series. Here I am simply going to provide news and updates on the adjustments and initiatives we’ve recently undertaken to keep dancing in front of the morgue.
These last two weeks have been a bit of hell. It’s the hell one experiences when they decide to adopt a new technology. The salesperson tells you it’s going to be easy… and then you sacrifice days of your life on hold or talking to somebody in the Philippines that refuses to jump script and find somebody who can actually help you decipher why your modem is not issuing a static IP. As I write this I await my fifth visit in two weeks by a Ziply tech. [After note: He never showed.]
Bethany’s Table Delivers!
The point of this suffering has been to meld the kitchen communications between Radii Pi and Bethany’s Table into one synchronized organism. Now you can order a pepperoni pizza together with a chicken marsala from the same website and have your meal delivered. Adding convenience and delivery to ordering from Bethany’s Table is half the accomplishment.
The other half is that the full pizza menu is now available in the restaurant.
Yes! We are still serving lunch!
Instead of simultaneously staffing a lunch crews at both Radii Pi and BT, we have boosted the lunch business over to the Pi shop. It took a couple weeks of flipflopping, but where we have landed is a pretty good solution. Those with limited time can order at the counter, sit down and be in and out in a jiff. Those of you that have the time to linger over conversation and a glass of wine will have your order taken tableside and take all the time you want. View the lunch menu here.
No More Credit Card Surcharge
The negotiations to replace our point of sale vendor and our merchant processor resulted in substantial savings on the cost of accepting your credit cards. We can’t know how many folks voted with their feet over the 3.5% surcharge we implemented to pay the cost of payment processing, but we hope those folks will walk back in. We are in a special class of independent restaurants that provide an employee health insurance benefit. The 2% Health and Wellness fee we charge enables a fully funded benefit that is best in class and allows us to attract top-tier professionals. This is something we could not do without your help, so the 2% stays. The 3.5% surcharge is history.
Happy Hour Now Tuesday - Saturday
We are now open at 3 PM for happy hour on Saturday. Currently we have restored lunch Tuesday through Friday. Monday and Saturday lunch is a conversation for a different time. But if you can hold out until 3, you can now order from our new happy hour menu on Saturday. View the Happy Hour Menu by clicking here.
Not using all of the dining room during the day has created something of a vacuum that will draw new exciting adventures. Wine and cooking classes, game days, guest presentations, all-day meetings are all on the table. Feel free to share your ideas.
We want your love. Meaningful love. Make your next reservation here. Or, if you would rather stay home, have your meal delivered by ordering here.
Chits & Bits
As your reward for reading all the way to the bottom, all six of you can use the code GentleReader to get 20% off your next takeout or delivery order. (good until August 10th.)
We will be introducing a wine club next month. Michael (introductions soon) is putting together some great selections. We know the tricks to buying great wines at great prices and we will be passing those along to you.
Peaches are ripe. Prepare to be pleased.
While the Scallop and the Caprese salads are on the menu, Janet had a great hit with a salad including papaya, prosciutto, melon, feta, red onion and arugula with a zesty Thai dressing and will be offering this week. Tempted?
