5 Things™ is back from vacation. I had the best steak of my life (please pound your steaks thin and marinate them overnight before you ever consider cooking them), my very first experience with escargot, watched a Chicago-sized storm cloud travel over Chicago from a balcony at the epicenter of the cloudburst, and even got a wicked sunburn at a crowded beach, but didn’t manage to churn out a blog. Hopefully you just went about your lives and didn’t miss it too much.
Here’s a handful of things that I’ve learned about life at NWS since I’ve returned.
Andy has stepped into his role as Mail Order director.
I already knew about this one, but you may not have. Shipping our hand-crafted products around the nation is part of the foundation of our business, but the department has been without a leader for a couple months. In practice, perhaps you didn’t even notice, due to our staff’s ability to fill in the gaps.
We interviewed several candidates within our existing staff, and selected Andy to guide the future of this department. Training in as the director of this massive endeavor—December is one of our most profitable months, and that is in large part due to mail order—is no small, short, or easy task, so we wish Andy the best.
Tyler has evolved into his delivery/pickup assistant manager-form.
Tyler, who once told me he didn’t want any responsibility beyond being a good dishwasher—I’m paraphrasing—has now taken on more responsibility, seemingly of his own accord.
The delivery/pickup department, which has been going through its own evolution lately—simultaneously contracting its in-haus delivery hours and range, and expanding its hours and range through third-party delivery services Food Dudes and Bite Squad—welcomes Tyler’s affable leadership.
The Fish Schtick.
“Sandwich Lab” may be one of the most-oft repeated phrases in my blogging life. This month’s Sandwich Lab special (temporary addition to the sandwich menu) is a curious sandwich called the Fish Schtick.
Assembled on a haus ciabatta roll, it is composed of Traditional Smoked Atlantic Salmon, tomato, cornichon pickle, lettuce, mayo, and lemon pepper. It has a bright, complex, yet cohesive harmony of flavors tied together by the smoky goodness of our salmon.
The Fish Schtick accounts for about 2% of our sandwich sales during its time on the menu, which is nothing to shake a schtick at.
The months ahead will feature a Lake Superior Lake Trout-salad sandwich, and a smoked Andouille sausage, chevre, and green apple sandwich. Stay hungry, because all of these Sandwich Lab specials get you two stamps on your sandwich card. Now that’s value!
We have the hardest working production crew in town!
Okay, this may not be strictly true—I didn’t do any research—but hear me out: I checked in with our team of roughly five smokers about their life in the basement, and found out that they’ve been putting in hours—working double shifts, sometimes triples, and the occasional overnight—but that was only after some prying on my part.
Their first answer to my inquiry about life in the basement: “It’s pretty chill!”
How’s that for a winning attitude? This is the energy we need to take with us into the rest of 2019.
We had a span of 11 days that would have blown my mind when I started at NWS.
And I was on vacation the whole time.
When I began working at our humble deli, there was tangible excitement any time our daily sales were above $5,000. I’m pretty sure $9,000 in sales would have merited a pizza party, popping Champagne corks (or vigorously-shaken LaCroix cans), and maybe even some light screaming.
While I was out of town, our average daily sales were closing in on $10,000, even on days that we closed early, due to holidays and our Sunday hours. For eleven days.
We’re really glad you all like us so much.
We love you forever!
See you next time on 5 Things™.