Mäni’s Blog Café

Restaurant Food Expo in Los Angeles

The Western Foodservice and Hospitality Expo at the Convention Center in downtown Los Angeles was an opportunity for Mäni's to bring our team leaders together and see what's new in the industry.  The Expo helps create a synergy for our 'foodies'  to come up with new ideas and gets our creative juices flowing.  This year we are excited about how our team has grown and the experience we have at Mäni's after 15 years.  And those new team leaders have bought a wealth of experience to our company. 

The picture above is Carl, the company's Vice President.  Our senior management team now includes, myself, Carl, Jose, our Chef and our newly formed retail team leaders, Sergio Garcia and Paul Duffy.

To most of us the most significant part of the Expo is the seminar classes offered.  This year it was really fantastic to see how many classes were available on a topic of our particular interest.

Here's the list of some of the seminars members of our management team attended:

• Using Technology for Competitive Advantage in a Tight Labor Market
• Now That’s Service That Sells
• Culinary Revolution – 7 Simple Steps to Energize Your Menu and Drive Profitability
• The Art of the Table – the Real Power Behind the Buzz

Larry

The importance of team member training

It seems as each day and week passes, we get more passionate and fascinated about the art and science of empowering our team and training them on a myriad of important items.  Most importantly, we're now developing and improving our communications with our guests and offer a warmer, more informed relationship. Of course this is and will remain a work in progress.  Please, please, if you have input, comments, even criticism, let us know so we can take action.

Together we're excited about new things we're planning to grow the bakery and restaurant.  The rest of this year and next year are looking better than ever for many areas of our company, including new and exciting products in the bakery, restaurant, beverage departments and new looks for gift oriented items this holiday season as well.  Stay tuned.

Larry

Our New Chef: Introducing Chef Jose

Mäni's on Fairfax is quite pleased to announce our new Chef Jose in the cafe.  Jose comes to Mäni's with many years of experience in the natural and vegetarian foods arena.  Jose himself is vegetarian and is an excellent kitchen manager in all areas of food preparation.

Many changes will happen behind the scenes.  Some will be noticeable and eventually you'll see a better run restaurant with more options.  As the team learns from the Pro, service will improve and the kitchen will become better organized.

Next month you'll see a new menu, with some new items.  Some of our slower items will be replaced with new creations in the Mäni's style of healthier foods made with premium quality, healthier ingredients.

If you have a request for a new item, now's the time to let us know.  Send me an email and we'll consider your suggestion.  As always we look to you, our customers, to help steer the company's future.  So thanks in advance for your input, loyalty and passions!

Oh, and by the way, if you're in the cafe and would like to meet Jose, just ask your server.  He values your ideas and would love to meet you too!

Larry

Being Adventuresome

I recently returned from a hiking trip in the Canadian Rockies.  Actually it was a helihiking trip.  That means a helicopter picked us up from our lodge/base camp at 5,000 feet and delivered us to alpine meadows with wild flowers, cascading waterfalls and 9,000 foot peaks in minutes.

I had never been in a helicopter before and was a bit nervous about it.  But since this was to be a fun family trip, I decided to widen my comfort zone and just do it.  I find it ironic that times in my life as I was hesitant to do something new, it actually turned out to be an amazing life experience.  My partner's family, (used to be my in-laws but that was before our marriage was invalidated, I guess that could be another story!) are the outdoor types, so this was touted as an must-do must-see trip.  Wow that sure was the case.

At this point you may be wondering how this figures into what's going on a Mäni's on Fairfax?  Well, two things...   One is how we become creative when we change our routine or environment.  This gives us a new perspective on things on sometimes on life in general.  The second thing is more specific to being adventuresome at Mäni's.  Sometimes customers may be shy about asking to try an item in our bakery cases that they've noticed.  We may think, Oh I can't ask them to waste or ruin or cut a piece of that beautiful cake or pie or eclair for me to taste, that would just be too forward, too out there!

But that's really not the case at all!  We want you to be adventuresome at Mäni's.  We want you to ask hummmm, I've never tried that, I wonder if I'd like it?  I would be our pleasure to have you taste anything in our bakery cases.

So the next time you're not sure about having a new experience/adventure at Mäni's, just go for it! 

Birthdays at Mäni's on Fairfax

Since we track our 45 team members' birthdays, we like to sing them a happy birthday and light a chocolate truffle cupcake to celebrate their special day.

Then I was thinking, since we're getting pretty good at singing staff birthday greetings, why not sing a bit to our guests as well?

So whether  you're meeting friends at Mäni's on Fairfax for a birthday treat, or just there on your birthday, let us know, privately, quietly or however and we'll be happy to be happy with you on your birthday.  And if you're lucky, you may hear one or even two of our professional opera singers belt out some notes on your special day.

If you'd like to pre-order a birthday cake for someone special or yourself, let us know.  Whether you like to celebrate anonymously, or if you'd like us to sing to you or your guest, we're into it!

Larry

Low Carb or Healthy

This week we heard that the Atkins diet company aka Atkins Nutritionals has filed for bankruptcy protection after losing popularity in the low carb diet category.  It seems like just yesterday everyone would pass on bread, desserts, pasta, etc in order to be on a low carb diet.  Some customers asked us if we would have low carb cookies, cakes and meals.

We respectfully declined to be involved in any regimented diet that didn't consist of a well balanced diet from all four food groups: protein, carbs, vegetables/fruit and fat.  Because that's what Mäni’s is all about.  Healthy food, whole grains when possible, less refined ingredients. Carb are important, especially complex carbohydrates.  They give us the energy and stimina we need for our active lifestyles.

In the mid 90s (yes, we've been doing what people like for 15 years!) there was a low fat craze.  It was very similar to the low carb fad, but that's exactly what it was, a fad.  Here at Mäni’s we've never been too interested in fads or diets, except for one.  That's a healthy well balanced diet.  Our foods need to be natural, wholesome and nutritious. 

Often we are asked for nutritional contents, which is understandable.  But since we're a small from scratch bakery/restaurant we don't have lab analysis budgets. Our ingredients are always available. And we don't claim them to be part of any special diet.

So when people want a healthier meal or bakery item, Mäni’s is often the place.  Soon there will be another 'in' diet, but we won't cater to that, but we'll be here doing what we do best:  Serving up food and baked goods that's good and good for you.

Larry

Sugar or Not? How do you like your bakery products?

I'm curious.  When I shop at Whole Foods or any quality market, I usually read the labels to see if a product is made/sweetened with or without sugar.  It's not that I never eat sugar, but I prefer products which are just not overly sweet.  Not only do I eliminate that sugar rush/sugar crash when I have foods sweetened with an alternative sweetner, but I actually prefer the more complex flavors.  Am I that unusual?  Or do others feel the same way? 

And what about whole wheat flour instead of white or bleached flours?   I find the consistency of whole grains more satisfying.  Maybe it's because I feel I'm getting real nutrition.  Just wondering what you think.  That's why I like to eat here, I love to hear what you think about:

• Alternative sweeteners
• Whole wheat flours and whole grains

I think some people prefer more traditional bakery items their flavors and textures.  So let us know your favorite things.... I'll give you a cookie, just ask for Larry.

Customers Blogging with Us

Here's my first request since starting our Mäni’s blog last week.

How do we get our valued customers to become part of our blogoshphere?

After all, our goal is a noble one:  "to build a better Mäni’s on Fairfax"

So a first question could be "What is a Better Mäni’s?"  Really only our customers, our Mäniacs can answer that question.  I'm not sure we even want to ask traditional marketing research questions.  We don't want to suggest anything.  We'd like it to come from you.

That brings me back to the original question of how do we involve YOU?  OK, we're listening...

Fifteen Years

We never know when we start something where it may end up. Fifteen years ago, Mani's was just an unknown little bakery on South Fairfax. For the first few months maybe we had a few dozen customers a day. Now we serve thousands per week. Our team of 45 work to give our customers the best food and service. But I personally find it disappointing when we fail to live up to what we want to be.

Sometimes it seems to be almost impossible to get everything right from 6:30AM to midnight. Every cookie, cake, sauce, cream, salad, sandwich, coffee. The music, the air conditioning, keeping every table ready at every moment for another guest. And I think we do it pretty well, maybe even a 99% on some days. Maybe less on others.

With staff from dozens of countries over the years and, open almost every day of the year, it has been a challenge from time to time.

But we are extremely fortunate to have been able to accommodate almost everyone for all these years. To those who've enjoyed our food, desserts, ambiance and staff I say thank you, thank you, truly for being there for us and allowing us to serve you and create wonderful creations for your