5am the alarm disturbs me from whatever strange dream I was having. It has only been a few hours following a late night of working but there is no chance to snooze. 5,4,3,2,1 … up. This is what needs to be done, this is what I’m fighting for, this is a chance at something.
From where we left off last weeks blog was being SOLD OUT. Having produced 34 sunday roasts dinners, ready to eat and delivered I was feeling buoyant. That was a spark of opportunity that maybe something could develop out of this. As the Mrs text to say one of my sons friends parents had a spare fridge for us I was firstly amazed that any body actually read the blog but secondly I could see the potential to increase the numbers. After the Mrs had kindly got some of her family to help with deliveries if required we were set to double capability to 65.
There will always be a reason not to do something, that reason will be the reason so many dont try, or limit themselves to reaching their true potential. Have I reached my potential? not yet, but I want to grow (mentally, not just in height) each and every day. So instead of a reason to limit myself I saw it as a hurdle to overcome. That hurdle in question was starting a job in crowd control at a supermarket that was 8 hours a day for 5 days a week.
Rather than bitch or moan about this temporary job, I have decided to try and find the positives. I have been paid to stand in the sun (in a high vis vest with a walkie talkie of power) telling people to stay 2 metres apart whilst my mind is thinking menus, possibilities, drivers and as many aspects of this potential spark. Except telling the odd chav that one Easter egg is NOT essential shopping or stopping some bitch fight over a bag of pasta it is fairly uneventful, although I must say I am very grateful for the work as “every little helps”. I have also get given 3 !! count them 3 !! breaks. I have gone a year without the breaks I got in my first day!.
The prospect of balancing work with the Sunday dinner operation was going to require some planning. The fact it was Easter meant lamb was a good bet, at the right price of course, and something similar to last week in order to not rock the boat with last weeks punters. After a phone call to the butcher during my break, I knew my menu, prep list per day, what jobs the mrs and I needed to do and the possibility of drivers. Monday night, after my first shift and a quick delivery I typed up the menu. As well as adding the lamb on, I also added a pound per main dish due to my lack of foresight when it comes to the amount in quantity and price of takeaway containers. 7 o’clock came and we posted it to the world, hoping for at least a similar response from the week previous. Then for the next hour my social media became lit!!, messages, WhatsApp, facebook, Instagram, every platform was alight with orders. By 8 o’clock we were SOLD OUT. I do not know if it is due to being Easter, I guess next week we find out but to sell out in a hour in week two was truly humbling.
This seemed like something, that spark last week from 34 covers seems as if a few firelighters have been thrown on that spark becoming a flame ready to ignite. The pain of the current climate causing me into action, has led to a concept that has a strong interest, and one that brings great comfort to people as well as families together for a small time each week.
Certain times will cause you to be grateful of those in your life, I am blessed with the Mrs. A woman who can cook, and who has organised every bag for todays deliveries, whilst I cooked and got ready to deliver. The moments like when walking in from work I was greeted with a coffee and a colour coded rework of my orders that had previously been scribbled down in my order book. I am also blessed with her family who all offer to help without a moments hesitation, and today that made the flow of deliveries a lot smoother.
After a lot of shopping, ordering, admin of orders and cooking we got there. Over 65 covers were served and delivered and the feedback has been great. The lessons learnt this week would be to put someone who enjoys colour coding and organisation on streamlining orders and payments, and if you work a full time job whilst doing a hustle then you will be working late and starting early. BUT this is what its about, its about grinding and hustling your business to become something. Its about not calling it an early night and getting the job done. BECAUSE once its done, with no shortcuts and your best effort it feels amazing. As the compliments come in these are the moments that let you know maybe, just maybe you have something. A something that two weeks ago was a nothing.
happy eating
FOOD ANARCHY 