If you have’t tried this delicious Dutch inspired sammy yet (named after the equally popular Vondel Park in Amsterdam), get on it now!
The post cards are finally in!
We’ll be mailing out rewards to our awesome backers this week, so clear out your mailbox and get ready for some broodje collateral (hint: it’ll coincide with our hard launch which means some pretty sweet giveaways as well!).
I’ve been a neglectuful blogger, and for that I apologize.
With launch and the collecting of collateral (ie sitting on my front porch casually waiting for the UPS wo(man) to arrive), I’ve made lame excused not to post.
If I’ve learned anything over the course of the last two months (re broodjes & bier), it’s that you have to wig out over the little things.
We’ve hit a few milestones since Jan. 1 that seem small (they’re small), but are indicative of a growing operation.
Jan. 1, I made myself open to total embarrasment and shame by making this blog live. I emailed 20 of my closest friends to update them on what I’ve been working on (from my broodjes email account, no less) and invited them to share in our progress over the month to come. Feb 1 we launched our Kickstarter campaign, and by then I had talked (and fed) four others into the journey. March 1, our funds were disbursed and I opened a Broodjes & Bier Restaurant Group LLC (got to keep an eye on the future…) bank account…Okay, I’ll stop being sentimental, but you get the point.
We’re in full throttle trying to get things together for Broodje Co. The box vs. paper debate was settled via social media. Verdict: we’ll be going with butcher paper. They protected the sandwich equally after being refrigerated for 12 hrs and frankly, the paper is more economical on a few fronts.
We’re busy this week choosing between two sandwiches to add to our Broodje Co. roster (sneak peak: apple & bacon chicken salad vs. salted bacon nutella and fruit ie YOLO). I imagine it’s a lot like choosing which of your children you love most…
Factors to consider: 1) chicken salad will sell to a lunch and dinner crowd; 2) chicken salad is a fine balance to our veggie and pork options; 3) salted bacon nutella is salted bacon nutella; 4) see 3; 5) it’s a snack-ier, lighter option than the other sandwiches we’ll be doing.
Obviously, cost is another MAJOR deciding factor. A) can we even afford to do another sandwich at the spork without a month of data under our belts? B) nutella’s not cheap, people. nor is thick cut bacon. Leave the economics to me though. What do you want to eat?
Allow me to officially introduce the newly registered Broodjes & Bier LLC! It didn’t make sense to undertake an official legal activities until we were funded, but thanks to 100 very awesome people, last night I was able to pop a Yuengling and get down with the online office of the DC Department of Consumer and Regulatory Affairs. Woot!
Obviously the last 14 days have been all about funding. Money is the fuel that will drive this train (was that weird?). That said, with this week devoted to legal and partnership talks, and even more fundraising, I’m starting to wonder when we get back to cooking! Alas, that’s business
One of the biggest decisions we’ll make in the next two weeks is how we choose to package our broodjes. Initially, the consensus was butcher paper. There’s an authentic, nostalgic feel to it, plus it’s practical. BUT, I’ve always taken a bit of an issue with wrapped sandwiches. The ingredients tend to get squished in. Products on the shelf for more than one day are the worst offenders, but it’s nevertheless worth considering. So…I’m thinking boxes.
Specifically, small paper boxes just big enough to fit the sandwich. The logic is that the box will allow the sandwich to breathe. We won’t need to twist it around in paper which means the components will remain springy and fresh. I believe it’ll be much more of an enjoyable experience to open the box and see a fresh, bountiful Broodje staring back.
If you’re not really able to visualize it, no worries. I’ll take some pics tonight and upload ASAP! What do you guys think though?