It’s now been more than three months since we opened Piguet’s Prime Time restaurant and our founder, Carolyn, wanted to share her thoughts on that accomplishment! Read what she had to say in this month’s blog:
If I were to say two words to describe how I’m feeling right now, it would be overwhelmed and pleased. We’ve had this vision for a long time, and it’s amazing to me that after all that hard work, time, and patience, we have this amazing restaurant that people love to visit and are bringing their families, friends, co-workers, and groups. And after only a few months!
Those who have been part of my journey know that my family has a long history of farm-to-table food. It’s how we live, its how we work, it’s how we serve our community. It’s how we create community. But we can’t do it alone. Our community has worked with us and rejoiced with us. And I see that already in this restaurant.
We first opened our doors on June 4, and like any restaurant, we had to learn to get our groove but years of catering experience gave me and my staff the ability to adapt quickly. At first, it was mostly couples who tried us out; friends or friends of friends who had heard about our delicious steak or seasonal food selection. Those people came back and brought their friends, their neighbors, and others!
We now have regular visitors and many groups who find their way through our doors. Our Friday and Saturday nights are usually pretty full and we have many groups who reserve the restaurant during the week. No matter how big the size of the party, we want it to be an enjoyable dining experience for everyone. So we prefer reservations but we also give you plenty of time to enjoy yourselves. There will be no “herding” at Piguet’s Prime Time!
We have learned as a staff how to better manage our made-to-order style of serving. In catering, everyone eats pretty much the same food or they choose from the same limited options. When you make each dish from scratch, it naturally takes more time.
We’ve learned to reduce that time while maintaining quality while educating people that it will take longer than they might be accustomed to at other restaurants. We offer things to nibble on and they are able to enjoy a time together before, during, and after their meal. It’s not just a meal, it’s an experience. People come here for quality, and that’s what we give them.
Looking into the future, we want to continue to grow. I look forward to having the patio open more this fall, which will expand our capacity noticeably. People are already understanding that we are booked out quickly and so they are booking their reservations a little earlier. I love to be able to say that reservations at our restaurant have already become competitive.
This fall, you will see us move into a different seasonal cuisine with items like apple dumplings, many things pumpkin, and fall soups are coming this October! We’ve hired even more staff to accommodate the growth and demand.
I’m just so appreciative and taken aback at the number of people we’ve met and how they’ve come to check us out. Then they come back!