So I haven't posted for over a month now, with good reason!
Just before my holiday to Germany, the original deal I had fell through with the lady I was buying the business off, pulling out and as I had resigned from my post with my employer, this left me with no job, no business and no monthly income to pay the bills! Talk about a scary position to be in....
Anyway, after a brilliant time in Germany and some thinking time, I have found a new property, made an offer to the estate agent, which has been accepted and things seem to be moving along ok at the moment, however, as this whole "working for one's self" is teaching me, I will not be over confident until I have served my first customer!!! Still a journey to travel.
The good news is, I will be interviewing potential employees on Wednesday, which will be interesting, four candidates so far so I will see what this brings.
So, whilst money remains ever tight, I need to open the doors sooner rather than later, otherwise I could be looking for the corporate dollar again, which in all honesty I don't want to have to do, although I do have a speculative interview at the end of the month....just in case!
Anyway, this is up to date now, so fingers crossed that this will run as smoothly as it can, however, if there are no more hiccups, I will be very surprised indeed!!
Tuesday 16 August 2011
Friday 1 July 2011
The week that was....
So it seems there is no going back now.....
After a superb weekend in Yorkshire at the Harrogate Speciality Food Show and Monday morning with my accountant, it was back to Devizes to shake hands on the deal with Sandra - the sale is on.
Whilst that was nerve racking enough, committing to a commercial business deal, going to the bank and drawing down the business loan was even more scary, as once this is done, it has to be financed and re-payed and this wont happen if there is no revenue coming in. So the Black Pig Delicatessen and Coffee House now has a bank account and is fully floated!! I have my own company, wow, I have my own company!! Number of employees - 2 - The Black Pig Delicatessen and Coffee House, est 2011!
I have also this week, resigned from ARAMARK my employer for the last nine years, which I have to say has been an OK experience, as it has taught me an awful lot. I have been fortunate enough to be an Operations Director with them, however, now is the right time to step out and do my thing. Thank you and Good luck, ARAMARK.
Now to engage the solicitors, contracts and leases to be drawn up - this is where the expenses start to mount up - but it need to be done.
I have also been wine tasting this week - in the sunshine - at one of the vineyards I will be buying from, tough job, I know, but someone has to do it....I will also be meeting with my other suppliers and will be spending a day in Bath, with the Bath Cheese Company selecting the cheeses I will be stocking, around 40 different ones, until I identify what Devizes people are buying. Also next week I will be in York with the UK Charcuterie Guild for my diploma, to go with the one from the UK Cheese Guild.
Whilst York is on Wednesday, Monday sees meetings with two joiners to review the plans I have and see if they can do this cheaper and the sign writer who will be creating the look of TBP. I have a put an overlay on to show you just what it might look like.
This week is also Emma's 10th Birthday (double figures!!) and as neither Emma or Alice know about the Black Pig as yet, I certainly hope it will be a surprise when they find out!!! That will be a moment to remember, but not just yet!!
So I am off and running, what do I need to do??....well that would be everything then and by when??....oh yeah that's right, YESTERDAY!! Keys will be handed over on the 9th August and the doors open on August 15th.....
After a superb weekend in Yorkshire at the Harrogate Speciality Food Show and Monday morning with my accountant, it was back to Devizes to shake hands on the deal with Sandra - the sale is on.
Whilst that was nerve racking enough, committing to a commercial business deal, going to the bank and drawing down the business loan was even more scary, as once this is done, it has to be financed and re-payed and this wont happen if there is no revenue coming in. So the Black Pig Delicatessen and Coffee House now has a bank account and is fully floated!! I have my own company, wow, I have my own company!! Number of employees - 2 - The Black Pig Delicatessen and Coffee House, est 2011!
I have also this week, resigned from ARAMARK my employer for the last nine years, which I have to say has been an OK experience, as it has taught me an awful lot. I have been fortunate enough to be an Operations Director with them, however, now is the right time to step out and do my thing. Thank you and Good luck, ARAMARK.
Now to engage the solicitors, contracts and leases to be drawn up - this is where the expenses start to mount up - but it need to be done.
I have also been wine tasting this week - in the sunshine - at one of the vineyards I will be buying from, tough job, I know, but someone has to do it....I will also be meeting with my other suppliers and will be spending a day in Bath, with the Bath Cheese Company selecting the cheeses I will be stocking, around 40 different ones, until I identify what Devizes people are buying. Also next week I will be in York with the UK Charcuterie Guild for my diploma, to go with the one from the UK Cheese Guild.
Whilst York is on Wednesday, Monday sees meetings with two joiners to review the plans I have and see if they can do this cheaper and the sign writer who will be creating the look of TBP. I have a put an overlay on to show you just what it might look like.
This week is also Emma's 10th Birthday (double figures!!) and as neither Emma or Alice know about the Black Pig as yet, I certainly hope it will be a surprise when they find out!!! That will be a moment to remember, but not just yet!!
So I am off and running, what do I need to do??....well that would be everything then and by when??....oh yeah that's right, YESTERDAY!! Keys will be handed over on the 9th August and the doors open on August 15th.....
Thursday 23 June 2011
Progress Update
Well it seems all is well, and subject to a meeting with my accountant on Monday next, in Leeds, and as long as he doesn't rise any glaring concerns then the Black Pig will be a reality. I have told the present owner the same thing and if all goes well Monday morning, we will shake hands on the deal on Monday afternoon.
So when will I open the doors, well the plan would be to take the keys over on Monday August 8th and the commence with the changes that need to happen - decorating, cleaning, ripping out the old broken stuff and commencing with the re-configuration works, which will take a few days. The sign writers are now engaged with and they can complete the Black Pig logos and signage in a day. This will mean that, if all goes to plan the doors will open for trading on the following Monday, August 15th, but as I have negotiated 2 months free rent, I can afford to slip slightly, however, I would prefer this not to happen.
The plan would be to open on the Sunday 14th August for a dry run, so if you are about, please come along and experience what we will have to offer.....
All I can do now is continue to look at the finer detail and make sure that I've missed nothing, although I am sure that I will, but this dream is about to become reality, living by one's own decisions, learning from my mistakes and I'm sure there will be few.
I have also started to engage with my potential suppliers, Rowcliffe being the main cheese supplier, and have organised to meet with the rep early next week to ensure I have the right product, in the right place and at the right price. Others do need to be engaged with, however, as Devizes is a small town the gossip needs to be kept to a minimum, as there are already some rumours going round.
So Monday is the day....lets hope my accountant doesn't find any glaring issues. But before then, I'm back in Yorkshire this coming weekend for the Harrogate Speciality Food Show on Sunday, the tough part of the job, tasting more food and wine from UK suppilers.....well as a sole trader, someone's got to do it!!
So when will I open the doors, well the plan would be to take the keys over on Monday August 8th and the commence with the changes that need to happen - decorating, cleaning, ripping out the old broken stuff and commencing with the re-configuration works, which will take a few days. The sign writers are now engaged with and they can complete the Black Pig logos and signage in a day. This will mean that, if all goes to plan the doors will open for trading on the following Monday, August 15th, but as I have negotiated 2 months free rent, I can afford to slip slightly, however, I would prefer this not to happen.
The plan would be to open on the Sunday 14th August for a dry run, so if you are about, please come along and experience what we will have to offer.....
All I can do now is continue to look at the finer detail and make sure that I've missed nothing, although I am sure that I will, but this dream is about to become reality, living by one's own decisions, learning from my mistakes and I'm sure there will be few.
I have also started to engage with my potential suppliers, Rowcliffe being the main cheese supplier, and have organised to meet with the rep early next week to ensure I have the right product, in the right place and at the right price. Others do need to be engaged with, however, as Devizes is a small town the gossip needs to be kept to a minimum, as there are already some rumours going round.
So Monday is the day....lets hope my accountant doesn't find any glaring issues. But before then, I'm back in Yorkshire this coming weekend for the Harrogate Speciality Food Show on Sunday, the tough part of the job, tasting more food and wine from UK suppilers.....well as a sole trader, someone's got to do it!!
Monday 20 June 2011
Say Cheese!
Well what an absolutely fantastic day!!!!
Spent the day with the United Kingdom Cheese Guild in Wincanton on a Diploma Course, to enable me to begin to understand cheese, from the manufacture either Farm house (Artisan) or Creamery manufactured (factory) to product placement within a counter run. There is so much more to this than you could possibly imagine and it surprised and delighted me, that there are product differentials between your local deli and the multiples and boy can you both taste and make a difference!!
For example, Cheddar accounts for 60% of the UK cheese market and over 95% of the UK population will have this in their homes....but which one? what age is it? Artisan or Creamery? Deli or supermarket? mild, medium, mature or vintage? The questions are numerous and I need to have the "knowledge" when you buy from me, and this is the first step, however, no amount of courses can replace the 40 years our course tutor had - a proper font of all knowledge!! You might want to ask one of the above questions to the sales assistant the next time you're at the cheese counter in you supermarket of choice...do they have the knowledge?
So tasted 36 different cheeses from both styles of manufacture with distinctive taste differences, Cheddar, Cheshire, Wensleydale (hold the Wallace and Gromit jokes!!) Caerphilly, Ossau Iraty, Yarg, Grand Padano, Parmigiano Reggiano, Stilton, Le Gruyere 5 month and 14 month aged and a must stock line for the Black Pig, Pecorino al Tartufo - stunning, absolutely stunning.... So hard cheese, soft cheeses, Blue cheeses, Washed rind cheese and fresh cheese all tasted. My challenge now, is once the deal is completed is to stock the right cheeses for the customer base and not become self indulgent in what I like, albeit, just the one...call it the owners recommendation...
The Diploma covers the whole nine yards.... manufacture, types, date checking, storage, counter display, labelling, selling skills and customer care. And as there is an awful lot to take in, the continuing support is there supplied by both the UKCG and producers to ensure that The Black Pig has the right product for the customer base, a lot, as I have been advised, is trail and error, but the main thing is the comfort blanket that is provided, on all levels, which I have to note is a relief being a sole trader.
So now to complete the Diploma course book, all 78 pages of text, questions and essays, to ensure that I have the UK Cheese Guild Diploma, prior to opening, or as near as dam it to when the doors open....homework??? no mentioned this!!
And to cap it all, it seems that the Black Pigs strap line of "there is no enjoyment of food without quality" is so very, very true....which, of course, I knew it was, always has been, always will be!
Spent the day with the United Kingdom Cheese Guild in Wincanton on a Diploma Course, to enable me to begin to understand cheese, from the manufacture either Farm house (Artisan) or Creamery manufactured (factory) to product placement within a counter run. There is so much more to this than you could possibly imagine and it surprised and delighted me, that there are product differentials between your local deli and the multiples and boy can you both taste and make a difference!!
For example, Cheddar accounts for 60% of the UK cheese market and over 95% of the UK population will have this in their homes....but which one? what age is it? Artisan or Creamery? Deli or supermarket? mild, medium, mature or vintage? The questions are numerous and I need to have the "knowledge" when you buy from me, and this is the first step, however, no amount of courses can replace the 40 years our course tutor had - a proper font of all knowledge!! You might want to ask one of the above questions to the sales assistant the next time you're at the cheese counter in you supermarket of choice...do they have the knowledge?
So tasted 36 different cheeses from both styles of manufacture with distinctive taste differences, Cheddar, Cheshire, Wensleydale (hold the Wallace and Gromit jokes!!) Caerphilly, Ossau Iraty, Yarg, Grand Padano, Parmigiano Reggiano, Stilton, Le Gruyere 5 month and 14 month aged and a must stock line for the Black Pig, Pecorino al Tartufo - stunning, absolutely stunning.... So hard cheese, soft cheeses, Blue cheeses, Washed rind cheese and fresh cheese all tasted. My challenge now, is once the deal is completed is to stock the right cheeses for the customer base and not become self indulgent in what I like, albeit, just the one...call it the owners recommendation...
The Diploma covers the whole nine yards.... manufacture, types, date checking, storage, counter display, labelling, selling skills and customer care. And as there is an awful lot to take in, the continuing support is there supplied by both the UKCG and producers to ensure that The Black Pig has the right product for the customer base, a lot, as I have been advised, is trail and error, but the main thing is the comfort blanket that is provided, on all levels, which I have to note is a relief being a sole trader.
So now to complete the Diploma course book, all 78 pages of text, questions and essays, to ensure that I have the UK Cheese Guild Diploma, prior to opening, or as near as dam it to when the doors open....homework??? no mentioned this!!
And to cap it all, it seems that the Black Pigs strap line of "there is no enjoyment of food without quality" is so very, very true....which, of course, I knew it was, always has been, always will be!
Sunday 19 June 2011
nicely poised....
So after a rather hectic close to the week, counter bids placed I will have to see what the new week brings. I have, however, made it clear, that I don't want the bakery, as this does not fall into the plan for TBP and I need the dilapidations done at either the present owners or the landlords cost, which he, the landlord has agreed with.
With this done, I will into the future turn this into the wine bar/lounge area.
I have had the designs back from the the design company on Friday night and will hopefully have the ball park costs back either tomorrow or Tuesday. With this in hand I will be able to move forward with any counter bid that comes back.
Monday also brings the nice part of the Deli business - A cheese seminar with the UK Cheese Guild in Wincanton. So an early start tomorrow, as the seminar starts at 9.30, should be interesting and looking forward to another week getting the Black Pig up and running.
With this done, I will into the future turn this into the wine bar/lounge area.
I have had the designs back from the the design company on Friday night and will hopefully have the ball park costs back either tomorrow or Tuesday. With this in hand I will be able to move forward with any counter bid that comes back.
Monday also brings the nice part of the Deli business - A cheese seminar with the UK Cheese Guild in Wincanton. So an early start tomorrow, as the seminar starts at 9.30, should be interesting and looking forward to another week getting the Black Pig up and running.
Wednesday 15 June 2011
The start of the future....
Well an interesting day in the early days of the Black Pig (TBP). Negotiations started early this morning with coffee at Restaurante Isobella, with the present owners, of Dolicpania, the current name of the future location of The Black Pig Delicatessen and Coffee House....
The blood flowing and the nerves on edge, negotiating for what could be the start of something I've always wanted to do, I felt great, really alive and loving every minute of it....Then the question - "so what do you want for the business?" The response came as a slight surprise - I'm sure she didn't say that on Friday, maybe she did, yes she did and I didn't hear her correctly!! Lesson 1) Learn to listen, and ask to repeat if unsure!!
Okay, don't let your face give you away....is it still achievable..."where's that coffee?" Keep quiet and let them do the talking, give me chance to think.....Ok I'm back, not all is lost...
Composure recovered, "What about the bakery?" " I don't need it, I would prefer it to be returned to a state so I can put soft seating, low tables, cushions and maybe a wine bar upstairs, somewhere to relax after work with a glass of English wine or a real Ale with some olives, salami and cheese, prior to making the way home...quick drink after work...we've all been there!!" The cost of removal is the incumbents, but who is responsible for returning it to a usable space...question 1 for the Landlord....Thursday.
So, long and the short of it, the ball is firmly back in my court to make my bid, which if not tomorrow, all dependent on producing a set of audit able accounts, will be Monday after a chat with my accountant.
This will happen! But the price has to be right, I need as much working capital as possible, and they next exit money and being Italian, I guess we are going to be bartering, nothing personal, just business, just business....try and take the emotion out of it, but what if I lose the opportunity???? - Well if I do, it wasn't meant to be....
Anyway it was an interesting day and I was joined by www.sirfixalot.co for lunch - check him out for all those odd jobs that just don't get done - Berkshire area, UK - International work undertaken after consultation!! Cheers all!
Hopefully you can see the photos for the future - The Black Pig Delicatessen and Coffee House - "there is no enjoyment of food without quality..."
If I could ask all those who follow this, not to refer to The Black Pig on any other social networks, as there are a few personal and professional considerations to take into account - Thanks! Px
The blood flowing and the nerves on edge, negotiating for what could be the start of something I've always wanted to do, I felt great, really alive and loving every minute of it....Then the question - "so what do you want for the business?" The response came as a slight surprise - I'm sure she didn't say that on Friday, maybe she did, yes she did and I didn't hear her correctly!! Lesson 1) Learn to listen, and ask to repeat if unsure!!
Okay, don't let your face give you away....is it still achievable..."where's that coffee?" Keep quiet and let them do the talking, give me chance to think.....Ok I'm back, not all is lost...
Composure recovered, "What about the bakery?" " I don't need it, I would prefer it to be returned to a state so I can put soft seating, low tables, cushions and maybe a wine bar upstairs, somewhere to relax after work with a glass of English wine or a real Ale with some olives, salami and cheese, prior to making the way home...quick drink after work...we've all been there!!" The cost of removal is the incumbents, but who is responsible for returning it to a usable space...question 1 for the Landlord....Thursday.
So, long and the short of it, the ball is firmly back in my court to make my bid, which if not tomorrow, all dependent on producing a set of audit able accounts, will be Monday after a chat with my accountant.
This will happen! But the price has to be right, I need as much working capital as possible, and they next exit money and being Italian, I guess we are going to be bartering, nothing personal, just business, just business....try and take the emotion out of it, but what if I lose the opportunity???? - Well if I do, it wasn't meant to be....
Anyway it was an interesting day and I was joined by www.sirfixalot.co for lunch - check him out for all those odd jobs that just don't get done - Berkshire area, UK - International work undertaken after consultation!! Cheers all!
If I could ask all those who follow this, not to refer to The Black Pig on any other social networks, as there are a few personal and professional considerations to take into account - Thanks! Px
Tuesday 14 June 2011
Aaaarrrrggghhh!
So it seems another 24hrs until negotiations can commence!!!
I guess this is something I'm going to have to get used to - getting mentally ready for the meeting, the blood racing through the veins, anticipating the potential responses and the counter responses, shaking hands on the deal....I guess you will all know the feeling, it's not new....and then turning up and the other party is a no show!!! Aaarrrggghhh!!
Well, I guess she is ill, and on the upside the place was open and trading, so should I ever be ill, at least the current team can operate the place....not all bad news then. I guess another 24hrs is not going to hurt, as this will be a very exciting moment in the first chapter of the next book of my life.... but still, at least I get my coffee on the house!!
So, back to the numbers and making contacts...it also seems that there are some potential employees in Costa, who might be worth an approach....must get the cafe first, but always looking to the future....
Look out for the update tomorrow, hopefully I'll have some more exciting news....
I guess this is something I'm going to have to get used to - getting mentally ready for the meeting, the blood racing through the veins, anticipating the potential responses and the counter responses, shaking hands on the deal....I guess you will all know the feeling, it's not new....and then turning up and the other party is a no show!!! Aaarrrggghhh!!
Well, I guess she is ill, and on the upside the place was open and trading, so should I ever be ill, at least the current team can operate the place....not all bad news then. I guess another 24hrs is not going to hurt, as this will be a very exciting moment in the first chapter of the next book of my life.... but still, at least I get my coffee on the house!!
So, back to the numbers and making contacts...it also seems that there are some potential employees in Costa, who might be worth an approach....must get the cafe first, but always looking to the future....
Look out for the update tomorrow, hopefully I'll have some more exciting news....
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