I had the inspection done yesterday. We moved the date up a little bit because we thought we were running out of time to get the inspection done. I actually have 15 not 10 days but I'm glad we did it early. There is some minor stuff with the roof. I have a roof expert coming out tomorrow to see how much it would cost to put the flashing in correctly.
We found fire damage above the ceiling tiles in the kitchen. New supports were added but they were tied to some damaged wood. The inspector suggested I get a professional engineer out to see if the fix was done correctly. I took him up on that idea and have an engineer coming out on Friday to check into that. If it is OK I will take the building. If it is not, well we will have to see if they're going to fix it because I'm not taking the building if it's damaged structurally.
Other than that it is a very sound old building. We'll see what happens Friday and so we wait. I hate waiting.
Meanwhile I have been studying equipment needs and food vendors. During Phase 1 I will open the shop as a deli where I will cater boxed lunches, salads, and homemade desserts. I won't be open for public hours in Phase 1 but will deliver to Johnson and Pettis County. I have a lead already lined up who wants my sandwiches for his coffee shop so I'm very excited about that possibility.
Phase 2 may come about 4-6 weeks later depending upon how busy I am with classes. During Phase 2 I will open to the public on Monday, Wednesday, and Friday from lunch through an early dinner.
Phase 3 may happen but I'm thinking that I like the deli concept and may stick with that. Phase 3 was the farm to table suppers on Friday and Saturday nights. We'll see. I'm not rushing into Phase 3 because I would need more equipment and more staff. Jeremy has also warned me to not rush past Phase 1 because he knows my personality. When I get overwhelmed I shut down. He totally backs me doing Phase 1 and starting this adventure and that feels wonderful.
In my deli I plan to use local meats. Well as local as I can get them. I think I'll use the local butcher but some of the meat he brings in comes from as far away as Arkansas. Local is relative I guess. The first piece of equipment I need is a meat slicer so I can freshly cut all my meats. I don't know that I can keep up yet by baking my own bread so I plan to talk with a vendor at the farmer's market to see about buying their bread. I'll make all the desserts myself.
Well I just thought I'd let you know what was going on. This could go well or bad. I have no idea until Friday.
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