Grand Opening

by T. F. Pruden

  “I’ll take mine medium!” Wayne said to the back of tall man.

  “Rare pour moi!” Rene called out as the swinging doors of the kitchen closed behind the tall chef.

  Wayne and Rene sat in silence after Maurice strode with purpose through the swinging doors to disappear into the restaurant kitchen. They said nothing for a moment as each considered his thoughts.

  All parties agreed to the surprising partnership, and what remained aside from paperwork was the hard work required to start a new business fraught with risk.

  “Wait until you tas’ dat’ steak,” Rene grunted to his young friend seated across the table with his accent once again thick, “I’m telling you ‘ees a facking’ great chef!”

  “I’m looking forward to it,” Wayne’s answer was cautious, “but I’ll let you know what I think after I’ve tried his cooking.”

  “Tabernac!” Rene replied in a playful voice, “Dat’s why you’re ‘ere ma friend, dat’s why you’re ‘ere! I trus’ you to tell me da’ truth.”

  “You know I will,” Wayne answered while a smile on his lips, “and no matter what it is I hope we’ll still be friends after I do, eh?”

  “Tabernac! You don’t ‘ave to worry about ‘dat my young friend,” Rene replied with the laughter gone from his voice, “business she’s business an’ I want da’ truth, nothing more, when it comes to dat.”

  “Good!” Wayne’s voice took an edge, “Because that’s what you’re going to get.”

  The next half hour passed in pleasant conversation between the two men. Rene had always been someone Wayne both respected and admired besides being a close friend of his older brother.

  Within minutes he was confident the new business partner was also his good friend. He soon felt the bond that hope demands grow inside him. A necessity when decided upon a new venture, its arrival relieved him.

  They discussed details of the new partnership and the contracts to be signed in the following days. Maurice worked to prepare their dinner in the kitchen only feet away from the table where they waited. It delighted Wayne when Rene assured him his lawyer would have the paperwork ready for signatures before he gave notice.

  He could pack in the construction job and get to work on their new restaurant almost at once.

  There would be service time limits applied to the stock transfers for the two junior partners. After six months they would each receive fifty percent of their individual holdings, and after the first year they would own their shares in full.

  The profit sharing would begin at once.

  Rene would provide capital for renovation and advertising and small salaries for the partners and payroll to cover the service staff until profits materialized. The swift and unexpected change to his circumstance threatened to overwhelm Wayne. He thrilled to discover his new partner had planned well before presenting the opportunity.

  It was pleasant, but also a little frightening to discover himself prepared to give his all to a new venture.

  The half-height swinging door leading to the kitchen opened with well-oiled smoothness.

  The sweating Maurice, a white apron around his waist and a dish towel hanging over his shoulder, emerged from behind it. In both hands he carried a large tray. Upon it were three plates and cutlery required to deal with the thick steaks and sides of asparagus tips, mushrooms, and whipped potatoes that steamed with enticement from them.

  He balanced the tray on the edge of the table. With professional ease he positioned plates in front of the seated men while leaving the third in front of the open space next to Rene.

  “Rare for ma’ frien’ Rene,” he said, pride clear in his voice despite the heaviness of his accent, “and medium for ma’ frien’ Wayne.”

  “Thank you Maurice!” Rene’s voice pronounced his delight as he viewed the plate in front of him, “it looks c’est la fantasteek!”

  “Thank you Maurice,” Wayne responded, “it does look excellent.”

  “H’enjoy ma’ friens’, h’enjoy!” Maurice answered as he turned to replace the serving tray in the kitchen, “I weel’ be right back to join you.”

  A moment later the tall chef rejoined them. Together the men ate in silence, absorbed in the flavors and sharing the ease of those accustomed to breaking bread with strangers. An occasional grunt of satisfaction and a nod to one another as they appreciated the food was the only sound heard in the restaurant for fifteen minutes.

  Wayne noted, silent and to himself alone, the plates would suit a work camp better than a fine dining establishment.

  He ate the steak, dry and tough as an old shoe, and said nothing.

  For better or worse, a partnership was born. The meal eaten together cemented the new made commitment more certain for each of them than the contracts they would sign.

  Part Two:

  Ante up

  CHAPTER FIVE

  Wayne sat where he had eaten his first meal in the closed restaurant.

  He reviewed the inventory of the kitchen completed the previous week. One hundred and twenty matched copies of place settings and cutlery equipped the kitchen. It relieved him to discover them whole.

  The quality of the flatware and the place settings was exceptional given the dining rooms’ status as a low-end hotel restaurant.

  Replacements would not be necessary for their new concept.

  The inventory also revealed plenty of good quality stainless cookware. The kitchen also featured a pizza oven, a salamander, and a thirty-six inch flat-top. These were augmented by an eight burner gas stove equipped with twin ovens and an eighteen-inch grill. A four-basket deep fryer stood next to the stove beneath a hood and exhaust fan big enough to ventilate all of it.

  Next to the sinks stood a walk-in cooler in spotless condition and a full sized stand-up freezer that was also clean and working. An automatic dishwasher, a separate washer for glassware, and a stainless steel topped island equipped with a small sink and garbage disposal stood across from the cooler. A pair of stainless steel sinks with drying racks for pots and larger cookware waited beside the dishwasher.

  The wide security door opening out to the parking lot would ease stocking the ample corner pantry. An inner screened door to allow additional air flow during the hot months hung from strong hinges. Designed with efficiency in mind, the small space had been well-equipped. Though not a new kitchen it was spotless with plenty of storage. There were separate entrances to both lounge and dining room.

  It would provide a good and cheerful workspace for a professional chef, of that Wayne was confident.

  The previous week passed in a blur. As promised Rene had contracts prepared for signing on the Wednesday evening before Wayne left his scaffold job. While the new salary was small, it would be paid in cash. As he would soon take most of his meals at the restaurant Wayne was sure it would be enough.

  He unveiled preliminary plans for renovations to Rene and Maurice on the morning after his last day on the construction site. Only two days later his excitement grew as he prepared to start work on them.

  He spoke with Ben Newberg the previous Sunday about the new restaurant. Though disappointed Wayne would leave the scaffold crew Ben supported his taking advantage of the opportunity. His landlord believed an early return to entrepreneurial business for Wayne would be a good idea.

  Ben pointed out the construction job was both seasonal and on call, making resignation unnecessary.

  This would leave a door open for him to return at an unnamed future date in the event he might need it.

  Wayne was born into a devout Jehovah’s Witness family. Several years passed since he either attended a sermon or practiced his faith. He spent the last week on the job keeping a sharp eye on his safety.

  This while thanking Jehovah for extricating him from the brutal working conditions without injury.

  The partners meanwhile agreed to consider plans for the restaurants’ concept individually before meeting to discuss and select what would be the genesis of their new business. Both Wayn
e and Maurice were first willing to accept whatever concept Rene proposed. When given the opportunity to input design ideas for the restaurant, they embraced it.

  The meeting was not productive as a result; though in time they arrived at a concept each of them claimed satisfactory.

  In spite of his vocal and strenuous objections they also settled on naming the new restaurant ‘Rene’s at the Marlene’ in honor of the senior partner. Rene wanted to name the business ‘Three Amigos’ to honor the partnership behind the business.

  Maurice suggested they use ‘Chevaliers’ though he claimed no reason for it beyond the fact he liked how it rolled off his tongue.

  The concept chosen was a quality steak and seafood house for the outlaw, biker, and blue collar crowd. It would be reconstructed in the style of a bistro while reflecting the substance of a fine dining establishment. The service staff would be required to dress in semi-formal black and white. They planned to use a hostess. There was to be no dress code for patrons.

  Though reservations would be accepted they were not to be required.

  “Tabernac!” Rene swore as they discussed the style of the business, “Our place will cater to friens’ from all walks of life, not to families!”

  “So we’ll price above casual and at the low end of fine dining?” Wayne asked.

  “For sure,” Rene replied, turning to Maurice before continuing, “we want our people to know ‘dey’re living high when ‘dey come ‘ere, oui?”

  “For sure, for sure!” Maurice agreed with a nod and a grin, “Fine food well prepared and presented with style. Tabernac!”

  “You’ll have to give me your sizing so I can order a supply of kitchen whites for you Maurice,” Wayne said, “and will you be wearing a toque?”

  “Indeed I will,” Maurice answered.

  The tall chef reached into the chest pocket of his shirt. He produced a folded piece of paper which he handed to Wayne.

  “Ma’ sizes are written ‘ere, s’il vous plait.”

  Wayne unfolded the paper and attached it to the brown clipboard he carried since agreeing to join the partnership. On sheets of paper held there and scribbled in a careless hand what seemed an endless series of thoughts and ideas appeared. At the end of each day he reviewed the short notes.

  He destroyed none of them, instead marking with a rough drawn asterisk those he wanted to either consider further or discuss with his partners.

  “Don’t forget we’ll ‘ave to provide pizza and wing service to ‘da bar a couple nights a week ma’ friens’,” Rene had said, “like it or not ‘dats’ part of ‘da lease term.”

  “And a good source of cash revenue too,” Wayne answered him with a smile before turning to Maurice, “though our chef may not like having to make pizza.”

  “No problems mon freres,” Maurice had replied, “we’ll serve ‘da bes’ pizza in town an’ wings ‘dat will drive ‘dem crazy over ‘dere for sure!”

  “Our service staff will like that too,” Wayne offered, “be excellent tips no doubt!”

  “An ‘appy landlord is a good landlord ma’ friens’, for sure!” Rene had spoken with a wide grin on his face, “Tabernac I can’t wait to get going!”

  As he sat alone in the quiet dining room Wayne realized he was as excited as Rene to get started. In spite of the work remaining he thrilled at their prospects. The partners agreed Maurice should remain at his day job until they were ready for their grand opening in a few weeks.

  Wayne would handle the limited renovations they planned for the space.

  As operations manager Wayne would also be tasked with hiring the service staff and setting up accounts with local food service vendors. He must be sure all aspects of the restaurant were ready for the doors to open at the appointed hour. He would work in tandem with Maurice to design the restaurant menu. With Rene he would prepare the marketing and advertising program.

  They hoped a campaign of low cost advertising would provide a supply of customers when they opened.

  Despite a mountain of meticulous and detail oriented work confronting him Wayne was happy for the first time since the failure of the night club. A plethora of fast approaching deadlines neared yet he felt the stress drain from him each day.

  His experience guided him with ease through the complicated process of opening the business.

  He closed the blue binder holding the inventory sheets and smiled. It was time to depart for the downtown restaurant to meet his partners. His smile widened, and the light mood reassured him.

  A rapid returning confidence by now convinced him he was in the right place and doing the right thing once again.

  CHAPTER SIX

  Rene stood at the second-floor window of the private office above his trucking company work shop.

  He watched as dispatcher and office administrator Rose Marshall drove her late model Chevrolet out of the company parking lot. The yard was ten minutes south of the Winnipeg city limits a quarter mile north of Dawson Road and Highway One.

  A five acre fenced lot, gravel surfaced and groomed level, surrounded the ten thousand square foot metal-clad building. Tall lighting standards surrounding it eased parking for operators and provided visibility for evening security patrols. The space provided ample room for trailers, tractors, office parking, and maintenance equipment.

  The shop meanwhile Rene equipped with four above ground lifts, a pair of truck wash bays, laundry and washroom facilities, and two offices on the second floor.

  Rene employed a diesel mechanic full-time who also managed the yard. An apprentice hired from the local vocational college assisted him during busy periods of the work season.

  With help from the two employees he completed a full review of the winter and spring works. It pleased him to discover repair bills for the twenty-three trucks and trailers used on the northern winter roads would be lower than expected.

  He deposited ten thousand dollars into a new business account for the restaurant. It would cause him less concern than planned because of the lower repair bills. Rene silently congratulated himself on the quality of his fall hires. The trucking business was subject to heavy turnover, and he replaced a dozen of his drivers when the season began.

  He spent the winter worried the volume of work combined with new operators would leave him hemorrhaging profit due to increased maintenance and repair bills. The news it wouldn’t was both surprising and a relief.

  With six trucks up for replacement due to leaseholds ending the just-completed review proved he was in good financial shape. Rene grunted to himself with satisfaction as he turned away from the window and the falling sun.

  His growing empire was prepared for expansion. He reminded himself it would stay that way so as long as he remained mindful of expenditures.

  The restaurant forced its’ way to the front of his thoughts again. It tugged at his mind relentlessly since he surprised himself by purchasing it less than two weeks earlier. In spite of himself he smiled. The appeal of owning the place was too strong to resist.

  He already thought of himself neither as a truck driver nor as a trucking company owner but as a restaurateur.

  The crazed notion delivered no small amount of pleasure.

  For as long as he toiled in the anonymity of his trucking business he dreamed of a life beyond the empty highways. That he was now on the cusp of his next great success filled him with pride.

  Rene wished to seen for what he was, an entrepreneur and a man of vision, not a mere working stiff who saved and scrimped to pay his bills. His family and heirs would thank him one day. They would praise their good fortune to be born to such a man.

  Of this last notion he was not yet sure.

  Though he hoped his ex-wife might favor him with something other than a look of distaste and mistrust after he succeeded with this latest business challenge.

  For need to be with his ex-wife remained strong in him. Many nights as he lay in darkness next to his latest nubile conquest he thought of her. The beautiful and once again una
ttainable Madeline he worshipped as a boy.

  The woman he loved who divorced him.

  It was from time to time a struggle to hold back his tears.

  She was his first love and his high school sweetheart. Their love affair had been his dream come to life. Losing her and his family remained the chief misery of an otherwise happy and successful man. The purchase of the restaurant like everything else he accomplished since the divorce was an attempt to impress her. He hoped one day his continued success would entice her to return to him.

  Though it failed to achieve the goal so far, he remained committed to his wish.

  As a younger man he fell on hard times when the economy turned. In secret he smuggled liquor and cigarettes to keep his family fed and avoid the loss of his first truck and trailer. His resulting arrest, conviction, and eighteen months spent behind bars twenty-three years earlier proved a catalyst for the end of his marriage.

  The exquisite Madeline with the thick dark curls and sparkling blue eyes had done her best to make their marriage work. When released from prison her faith in Rene proved damaged beyond repair by his duplicity. Despite wanting to maintain the family home for the good of her two boys they could not live together in harmony.

  A year after his release and despite his success in rebuilding the business and restoring their life she had deemed divorce a necessity.

  They would keep a peaceful environment for their sons to grow.

  Rene had been more devastated by the harsh treatment at the hands of his beloved than he was to break the laws of his church.

  While he never said, he blamed the years of alcohol abuse he struggled with after the divorce on his former wife. Only the realization that both the family home in Lorette and his business were in danger put an end to the self-destructive binges.

  When he presented himself at the twelve-step program meeting eighteen years earlier, he had already consumed his last drink.