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Dear Readers:
I literally held my breath up to the last minute of 2016 thinking "what next?" I'd say we're all grateful that 2017 is on its way. ¡Por favor!
Time to turn the page and please don't judge me for my perpetual "unrealistic" optimism. Ha! It's what's kept me in business.
Small business owners are experts at battling it out as we balance staff mediation, financial demands, and operations challenges--while offering you, our customers, the best possible products. This year I introduced a small size empanada that sells for $4.95 ea.
I'm happy to say that I've upgraded Chile Lindo's operations so that the empanadas are baked on premises and served hot out of the oven! Previously, I was renting a commercial kitchen, but now the action is centered at Chile Lindo, on 16th & Capp.
Finally, I bought a display case that helps customers see what we actually sell at this charming SF Magazine Best of 2016 "Hole in the Wall."
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