Last week was probably the most charcuterie I’ve ever curated in a calendar week. Approximately 120 boxes and 16 customs. I’ve gotten better at delegating boxes to my two guys that assist me during the high volume days. I’ve got one who walks in the door and makes nothing but the large 18×18 boxes until he has to leave for his other job. My other assistant Barry makes nothing but the medium boxes. Muscle memory is key with this style of work. It took me three years to stop looking over their shoulders. I do all the in between boxes and then some. Could I do that entire week on my own? Probably but I wouldn’t be much use to anyone if it tried it. I don’t know what my max box total for one week is. I’ve done 30 plus boxes solo one day after a call in and it was a good time.. Last week was a good one. I don’t share financials on here it’s just tacky. I rarely keep my eyes on my P&Ls to be completely honest. I don’t forecast because this deli can be ridiculously inconsistent. Market stock has no cadence I can sell 3 items in one week or 20 in one day. Try maintaining that type of inventory on a consistent basis. You can’t. You won’t come close. I don’t crunch numbers anymore, I’ve never done monthly inventory nor have I checked my food cost. I have the capacity. I’ve trained dozens of people and places how to do it. It’s not that I don’t care or hold myself accountable I’ve just checked out on some old business practices. I’m not dumb yall it doesn’t take much to see if your line is read or black. I run a very tight business with a simple practice. Buy low when it’s slow, bust ass and build capital when it’s busy. Plus during this time of year I deplete my inventory twice a week. I get that anxiousness when I’m writing big purveyor checks for purchases but it fizzles out when my shelves are emptied at the end of the week. I pay my bills on time and play when I can. Work allows it. Works affords it. It’s easier to control with one or two employees instead of 110. Graze has a 4.9 rating on yelp and Google for a reason. We keep it manageable, fresh and consistent. I don’t micro manage anymore. I flow and keep it moving forward. I don’t give my assistant a schedule he comes in according to our daily schedule.

I’ve always said if my charcuterie could bloom every week like it does this time of year I could buy a good home in cash in three years. It’s the annual reminders that my body may not be able to handle that much stress for 52 weeks. Sure I could hire more help and then the consistency slides. Boxes become rushed, orders are missed and call-ins would wreck a whole week of work.

Money is good. It’s just not feasible to keep that pace up daily. Both of my employees were dragging by Saturday. Shoulders slumped, attitudes were sliding. The old Chad used to crack the whip when this happened. Now I slow things down so all can rest. It’s difficult to describe how this type of work affects your body. Maybe I’m more sensitive to it now.

Sunday I worked because I had two large customs along with prep for 45 mini boxes this morning. I’m not a fan of making little boxes. I’m already attuned to disliking anything that’s an assembly line and that’s all these boxes are. Today I have to tie those up and have 4 other boxes on my schedule. No resets this week. None next week until Christmas Day and let’s be honest Christmas Day isn’t a very relaxing one.

I’m not complaining I’m journaling my thoughts. There’s an energetic difference. I am missing my campfires though. Not so much this morning it’s 19° outside.

I’m only working three hours this morning so my perspective is a little bit better. I’ve learned over the last few years to do all my Christmas shopping in November before the rush. Before I did all my shopping the week before. I’m completely done. Stocking stuffers and all.

Yeah that’s a humble brag. Go me.

I’m officially in the middle of my lease. I’ve got a lot of things to discuss with myself in the new year. This deli hasn’t made up its mind what it wants to do with me yet. I’ve got some fun ideas for the next year. It’s not my fickleness showing through I like to keep things fresh. Ok a little fickle but this deli is my project. It’ll change with the flow until the day I close it or move it. The latter being the biggest possibility. Parking has always been a concern for me.

Once my work is done for the morning it’ll be a rest day. I’ve got a good book that needs reading and my brain will relax for the rest of the afternoon. I do get a little of that old vodka presence this time of year. The stress, cadence and wear and tear of my body calls out for it.

It’s an old mental phone call I won’t answer. A loop I’ve closed over time. I’m two weeks short of 4 years. 1444 days. It’s a good feeling when you have to use a calculator to figure it out. I’ve used every single one of those days to create the best version of myself.

Devotion

I still have a ways to go.