Tonight, we had our second concierge night where a lot of hotel employees came down to sample the food, beverage, and service. We entertained a lot of concierge from hotels as far away as Kapalua and as close by as the Kea Lani Hotel. What made me happy the most was listening to our front of the house staff talk to the guests. They were talking about the food, the ingredients in the dishes, the different kitchens we have and the offerings, of the Blue Tomato cookbook, of Waialua Chocolate being served to them in New Hire Orientation alongside two others for a taste comparison, and of the spirit of the restaurant. They also introduced us to a new potential cook who visited in the kitchen. I was really proud of them.
The kitchen is also getting the hang of it and doing well. It's starting to come together. It's a good thing, as tomorrow is our Grand Opening, and then tuesday it's the first official day. That means no more soft opening mistakes. We move forward.