We were minding our own business one Saturday morning at Golden Hill when some guy ordered a Bat Outta Hell, our meatloaf & mashed potato grilled cheese. What started out as the monthly special for October 2013 became so popular that we added it to the regular lineup & it stayed there until March.
This particular Bat Outta Hell would turn out to be one of the most important Cheezers to date.
A few days later we caught wind that Mad Munch had been featured in the weekly San Diego Reader magazine's segment: "Feast! Restaurant Reviews."
Here is the complete article: https://www.sandiegoreader.com/news/2014/feb/04/feast-trying-find-niche-farmers-market/#fastcomments-widget
Author Ian Anderson admired both our concept & entrepreneurial grit, calling us, "one of the lowest cost businesses I've ever seen."
"Everything they need to know about business came from running a lemonade stand," read a caption for a photo of our booth setup in February 2014, where it appeared Kate & I were arguing over some element of business.
It's still one of my favorite early photos of Mad Munch.
Even though Ian wasn't too thrilled with his Bat Outta Hell, saying, "Honestly it just tasted like filler," I thought he did an excellent job of summing up how our business got started without actually interviewing us.
I guess Kate's paper plate sign & our menu board that I wired with a clothes hanger to the tent every week, gave him all the info that he needed. Things are pretty transparent at the markets after all.
It made us feel like an underdog you wanted to root for & we saw a small spike in sales afterwards at both OB & Golden Hill.
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