Blog

Feb 22 2017

Having a party in Melbourne at home and thinking of party supplies

We have helped people to organise events and parties at home since 1987 and one of the most asked questions is – Where is a good place we can grab party supplies?

We have found that most customers end up doing multiple shopping sprees and then ending up running out at the last minute to top up on napkins, plates and other supplies mostly due to the fear of not having enough.

Some even end up so disorganised that they end up at the mercy of the first 2 dollar shop that is open on party day.

I’m here to tell you that when organising a party at home, the planning of the table ware and party supplies is just as important as choosing the menu and entertainment.

Think about 10 pm and the cake comes out and there is no forks for the cake or cups to drink the coffee and tea out of. While it’s not the end of the world, it can become a stress that can stop you from enjoying the event

So we recommend planning out the party supplies early. Maybe you can ask yourself some of the following questions

At this stage I am assuming that you know how many people are attending the event.

Have you got enough tables and chairs?
How are you going to cover the tables and chairs?
How many food items are you planning on serving and have you counted up enough cutlery for each course ?
(Some people even look for small plates for finger food)
Keep at least 2 napkins per person in stand by
Have you got bins in multiple locations and the garbage bags that fit?
If you are serving drinks are you going to be needing straws or cocktails glasses?
Where are the ice buckets going to be?
Have you got enough bottle openers on stand by as well ?

To be honest, this is just the tip of the iceberg.

Open up an IPad or use a good old fashioned piece of paper and start the list.

There’s heaps of party suppliers around Melbourne. Our customers rave about the selection at Lombards.
A hidden gem that just moved premises is a company called G&F Wrapping. They have opened up a mega warehouse of party supplies in Reservoir.

Having a party at home should be a fun experience from planning the event right up to enjoying the food and music.

Please contact us if you need any advice or want to discuss any aspect of having an event.

What to do before you grow

 

 

We all strive to grow our businesses and most days it’s in the back of every action that we take at work. If I can land this client / If we end up in broadsheet / when we meet our target etc etc – you get the picture right?

 

What if I told you that growth doesn’t always equate to bigger profits.

 

The basics of this can be relating to the following –

 

More customers = more staff = more equipment = more stock on hand =  more admin = more resources and so on and so on.

 

Does this all equal more profit? This is the 10 million dollar question.

 

I know what some of you are thinking –

 

When I get my business to a 10 million dollar turnover, a big multinational is going to buy me out and then, once that happens I will finally have my pay day.

 

This isn’t always the case. Most of the time the big companies that buy into you company will offer money with huge strings attached. Not to mention they become your new employer if you choose to stick around and watch your business turn into an entity with a different vision.

 

I am assuming that you have explored different systems so that in different growth stages the business remains predictable. ( but who am I kidding here )

Is this what the trendy business coaches call business optimization?

 

 

So my point here is when planning for growth, you need to explore if you are ready for all possibilities. When you day dream of what your business may become in the future,  the avenues for growth can turn your business into either a dream come true or a monster that is an uncontrollable beast.

 

Happy new years !! everyone J

November 2016

How to make it through the silly season

 

We have made it to that time of the year where we are about to jump into credit card season , oh sorry my mistake , Christmas season.

Our phones have already exploded with people needing things done yesterday.

Have you organised stock and staff?

Have you checked that no one is double booked?

Will you have access to stock and help in January when half of Australia’s suppliers are out at their beach houses?

The truth is that most hospitality businesses have endless issues of management  complexities  in quiet times and  face just as many challenges when peak times come racing in the front door.

 

My strategy at the moment is to list every task that we do day to day and then check that nothing has been overlooked. Then this is the big secret, get someone to help cross check the whole process with you.

Having a colleague cross check the tasks ahead can highlight inefficiencies and lack in the system.

Every time  mistakes happen in the day to day operations , resources and profit are adversely effected. The recovery to rectify mistakes take time and money. Having this  happen during peak time adds further complexity to running the business to success.

 

Thank you for reading

September 16

This goes out to all the mother fukkarz that have just reflected on this year and thought – where has this year gone?

The subject I’d like to share involves my experience the week gone by. After all the skill and experience my team has and all the knowledge I posses and blah blah blah, I was disappointed by a few mistakes that we allowed to evolve over the weekends service.

While it was not detrimental to the success of the weekend, the mistakes were relating to basic food and beverage skills and there was simply no excuse of why these mistakes happened. Yes of course we were too busy and the demands of a massive weekend got out of hand, but the truth is that better planning and less complacency is the key to service running smooth.

Having time to cross check is not in the ‘need section’ – It is in the MUST DO section.

Proper planning ensures that there is time to cross check all systems and customer requests.

Better planning and abundant time ensures that the events evolve smooth and this then translates to happy customers and more profit.

This has been placed at top priority on the actions to take ASAP

Thank you for reading


23rd August 2016

This is about garlic abuse

As someone that cooks for a living, I can safely say that I have seen a lot of fads come in and out over the years. One thing however that is not going out of fashion ( unfortunately ) is the abuse of garlic.

You know what I am talking about. So you go out for a pizza and the pizza arrives and all you can taste is the sad abuse of garlic. You see, I don’t have an issue with garlic, or the clever use of garlic to make what you are eating more interesting and tasty. What I do have an issue with however is the use of that pre packed crushed shit that people in restaurants call garlic.
It comes in buckets and is super cheap and convenient compared to the real thing. Well the real thing that comes in the form where you need to peel it and then cut it up.

Some chefs even go to the effort of getting beautiful fresh garlic and then fucking it up and making it taste like the rancid preserved concoction that bottom of the pit food handlers like to use to fuck up their food with.

In fact I remember being at Chef classes in the 90’s and one of the classes was about chopping the garlic cloves up and then popping them in to a jar and salting them and then , well it would keep for days in great condition. Just like the one you can buy pre crushed.

Let’s then go to the fry pan during service. So many chefs in my opinion are just throwing garlic in the pan during service, just for the sake of putting garlic in a dish.

A few years ago, I was having some time off from full time employment and decided to do some agency emergency chef work for some extra cash on the side.

There were so many head chefs that would instruct me to put crushed garlic in dishes, just for the sake of giving food that pre eighties Italian flavour that the customers longed for.

I wonder if they had any real reason of why the dish needed garlic in the first place.
Most of the time, it was because they thought that Italian food needs garlic.
This is from a head chef from a popular western suburbs RSL.

So when making pasta with creamy prawns.
First you under cook the diced onion. Then you add the frozen Asian prawns, followed by too much cheap cask wine, then reduce it a little bit, then follow with a cup of cream and a table spoon of crushed bulk garlic. Add the over cooked pasta and then serve it for $15.

Don’t get me wrong, this is a super popular dish. However, in my books, life is too short to eat shit like this.

Let’s start back to basics and get fresh ingredients and treat them with some respect.

This is one way that I love using garlic
Get your veg supplier to give you some real mother fucking garlic.

Peel it. ( look it up on YouTube – really? Did I need to tell you how? There are so many ways. choose which ever suit you)

Get a super sharp knife or even a razor blade and then slice the garlic paper thin.

Heat up oil gently in a pan and when the oil is starting to gain heat, then place garlic in pan and keep the temperature on a low heat. Cook the garlic slow till they are golden and there is a beautiful nutty, garlic sweetish aroma.

This is now ready to go to the next step.

I love cooking the garlic, slow and golden as opposed to frying the shit out of it till the whole street smells like Lygon bad pasta trattoria from the excessive 80’s

Try this out and hopefully I have made you think about taking your skill to a better level

23rd August 2016

This is about garlic abuse

As someone that cooks for a living, I can safely say that I have seen a lot of fads come in and out over the years. One thing however that is not going out of fashion ( unfortunately ) is the abuse of garlic.

You know what I am talking about. So you go out for a pizza and the pizza arrives and all you can taste is the sad abuse of garlic. You see, I don’t have an issue with garlic, or the clever use of garlic to make what you are eating more interesting and tasty. What I do have an issue with however is the use of that pre packed crushed shit that people in restaurants call garlic.
It comes in buckets and is super cheap and convenient compared to the real thing. Well the real thing that comes in the form where you need to peel it and then cut it up.

Some chefs even go to the effort of getting beautiful fresh garlic and then fucking it up and making it taste like the rancid preserved concoction that bottom of the pit food handlers like to use to fuck up their food with.

In fact I remember being at Chef classes in the 90’s and one of the classes was about chopping the garlic cloves up and then popping them in to a jar and salting them and then , well it would keep for days in great condition. Just like the one you can buy pre crushed.

Let’s then go to the fry pan during service. So many chefs in my opinion are just throwing garlic in the pan during service, just for the sake of putting garlic in a dish.

A few years ago, I was having some time off from full time employment and decided to do some agency emergency chef work for some extra cash on the side.

There were so many head chefs that would instruct me to put crushed garlic in dishes, just for the sake of giving food that pre eighties Italian flavour that the customers longed for.

I wonder if they had any real reason of why the dish needed garlic in the first place.
Most of the time, it was because they thought that Italian food needs garlic.
This is from a head chef from a popular western suburbs RSL.

So when making pasta with creamy prawns.
First you under cook the diced onion. Then you add the frozen Asian prawns, followed by too much cheap cask wine, then reduce it a little bit, then follow with a cup of cream and a table spoon of crushed bulk garlic. Add the over cooked pasta and then serve it for $15.

Don’t get me wrong, this is a super popular dish. However, in my books, life is too short to eat shit like this.

Let’s start back to basics and get fresh ingredients and treat them with some respect.

This is one way that I love using garlic
Get your veg supplier to give you some real mother fucking garlic.

Peel it. ( look it up on YouTube – really? Did I need to tell you how? There are so many ways. choose which ever suit you)

Get a super sharp knife or even a razor blade and then slice the garlic paper thin.

Heat up oil gently in a pan and when the oil is starting to gain heat, then place garlic in pan and keep the temperature on a low heat. Cook the garlic slow till they are golden and there is a beautiful nutty, garlic sweetish aroma.

This is now ready to go to the next step.

I love cooking the garlic, slow and golden as opposed to frying the shit out of it till the whole street smells like Lygon bad pasta trattoria from the excessive 80’s

Try this out and hopefully I have made you think about taking your skill to a better level

Free Delivery on all Books at the Book Depository

25th July 2016 

 

I am going to throw a quick one to you. 

So every business has now got a social strategy. Most people are getting bombarded with adds on Facebook and believe me when I say that staff all over the world are glued to their screens looking for the next photo to like. 

So is it our job to post up photos and information to show, hey world, we are up to date and trendy and we are the business that you want to come and buy from? or is it a better strategy to give informative and entertaining information when we post? 

Or should we be doing both ? 

I am currently looking at different ideas and  have thrown buckets of cash to every marketing channel that exists to small business the size of the one I run.

The truth is that different approaches have worked at different times of the business year. I have measured results and am examining where to head next. 

I do think that over all, informative and entertaining posts get a way better engagement. This attention grabbing approach is effective with the focus in getting customers to stay loyal and not even think of your competition the next time they choose to buy.

Thank you for reading  

July 2016

Where are we heading now?

So the elections are over and the new financial year has kicked off. I was chatting today with a fellow business person today and we both came to the same conclusion that the last quarter was super lean. Mind you the bills have been very robust, but profits seem at borderline existence to heaps of small businesses at the moment.

Is the whole Uber style economy to blame? Some seem to think so. What I mean by Uber style economy, is that – it seems at face value that the business model is barely regulated and highly manipulative in the favour of the big company like Uber for example.

They hold minimal accountability as they do not need the service and they don’t actually provide the service. The mealy facilitate the meet and greet aspect and then enable the funds transfer.

Is this whole new economy good or bad I hear you ask? Well let me go another step deeper and say that for me It is irrelevant whether or not the whole new economy is good or bad. For me it actually indicates that the rules for business in the future are going to be completely different. For those of you that think the government are coming to the rescue here , I think you better snap out of it and start innovating and implementing some fresh approach in systems and in the way you market and conduct business.

I am using this period to do some stock taking of all the assets that I control, from my teams and all the aspects that make my business operate daily.

I think we need to go back to planning and strengthen all the important building blocks that make up our work place mechanics . ( did that come out right ?) Well you get what I’m saying right?

Thank you for reading.

June 2016

The secrets to growing your food business?
Part 4

Team
Who is your team ?
So pretend for a minute that instead of running a business, you have an army and are about to attack the enemy. Your current staff are your actual soldiers and you are preparing for battle. Take a look around and ask yourself if you are well prepared to fight. Are you actually confident with your team and do you trust that everyone has the skills to conquer the next stage of battle.
Now stop thinking about that scenario and come back to reality. Does your team actually have what it takes to take your business to success?
Ask yourself some questions
Have they all been trained?
Have you delegated decision making responsibility to the right people ?
Do your front of house know how to cross sell to maximise customer spend?
Is your cleaning team doing a meticulous job?
Do the chefs have all of the equipment and skills to maximise efficiency and make customers food as requested and expected.
This is the tip of the ice burg.
Systems and training are absolutely at the core of taking your business to the next level. Actually, I’ll go one step forward and say that training and systems are at the core of survival. Cash flow systems right up to how to fill up the salt and pepper shakers. Nothing must be left to chance or absence of accountability

I’ll be back next week with more.
Thank you for reading
Bruno

24th May

The year has now officially hit the busy middle period, and we are all in fix it mode at work. For example, how can we make our production process more efficient. How can we extract more hours from the shift and day and things like what steps can we take to fix us any issues from the not so great feed back that has presented itself both from customers and staff. Have an honest look at your feedback. For a moment, pretend that all of the feedback, including the ones that you don’t agree with are all valid. Use this as a genuine opportunity to improve your business.
The first thing I will say however is that unfortunately for everyone reading here today, the sad truth here for what I have experienced for 25 year in this industry is that there are no secrets to success. The biggest secret by far seems to be that beneath all of the success, cash and amazing skills out there the main ingredient in everything is that there is a fucking shit load of hard work all round and in every aspect of the business.
But just for the record, here goes my best effort to be just like those self development gurus and offer you some secrets to business success.
Number 1 secret – How to buy a Ferrari
Ok – to be honest here, in my experience, the only way to buy expensive toys as I said above is to have the right business , turning over the right amount of cash, the right level of profit and then a lot of luck, and perfect timing and then, as I said, a fuck load of work.
So yes, I don’t have anything new to tell you here in regards to buying a Ferrari, however, for now here is some strategies that you can explore till you find the right path that you are looking for.
Get your production systems in place. This is all about efficient staff. It keeps your costs down by training all your staff to lift one another to a higher level . What about something as simple as knowing that everyone can cover one another shift if there are absent workers.
Have you ever tried changing everyones rolls around. I agree that some people are better than others at certain tasks, however there is merit in ensuring that all staff can be interchanged in the event of an emergency, or in the situation that some of your team call in sick. Having staff know how to do multiple tasks can really save the day. It keeps the work place moving in the forward direction
In regards to feedback, when was the last time that you shared staff feed back to one another and then the last time that you seriously evaluated every bit of customer feed back. A good strategy is to write them up so everyone in the work place can see them and then ask everyone for suggestions.
Stock control
The never ending management of stock control I believe is a mixture of science, discipline, accounting and art. How can you maximise and extract the most life out of all your stock and throw virtually nothing out?
Have you thought about leveraging one item ? A very basic suggestion here for example is, imagine selling a special on the menu made from vegetable skins fried in beef fat left over from slow cooked meats, served with shredded outer salad leaves? The art here is making the item exciting and getting your front of house staff to cross sell the items to compliment the menu choice of the patron.
So I am not going to go into wastage and not because it’s not important. I am assuming that your wastage is already handled. If you haven’t got to that stage yet, stop what you are doing right now and start a process of recording everything that you waste in the business, from produce right up to staff hours that are not productive.
Have you set up a recording system that records everything in the business on a daily basis that gets thrown in the bin. Even a pen and paper will do here. Record everything that you throw away and get an estimated price of what that is costing you.

I’ll be back next week to continue on this topic.

Thank you

May 5th 2016 Cashflow

Have you got enough money in the cheque book?

Lets talk about the all important elephant in the room of every business

Cash flow

As obvious as it seems, you do realise that all else is second in the food chain to cash flow.

Ok , yes you serve the best steak and well your head chef use to work for Jamie O. And don’t think for a second that I have forgotten that the decor was designed by such and such.

Maybe you think I’m stating the obvious, but without healthy cashflow, your business and work place will virtually come to a halt.( This includes those of you that have snagged that amazing corporate catering contract that won’t be paying the invoice ever the next 30 days and yes, BAS is due before the middle of this month)

Are you good a juggling?

I do believe that you need to become an amazing juggler of everything when running and owning a business. Not only do you need to make sure that all the goods and services that you provide are absolute consistently excellent, but then after all that you need to ensure that the businesses life line is pumping so much cash through it , that you are ready for new purchasing and more bills and have enough on stand by for that inevitable emergency.

Just ask my staff what E13 means on a Rational combi steamer. Just when all is going well, the Combi steamers flash the dreaded code E13 on the display and you know you need to call an oven tech Tradie on a Saturday night at some ridiculous price. I does actually happen.

When times a going good it takes immense amounts of discipline to keep some of that money aside. We all get to the point where a new toy catches our heart and we then feel like splurging – it’s human nature, but my song these days is to expect the worst and be pleasantly happy when things and emergencies go in your favour.

Anyway, my moral to the story is to keep a tight watch on cash flow, whether the times are abundant or obviously when lean, It is a whole extra bag of skill sets that you need to master.

Get your accountant to assist you at first. The point is start somewhere or even just write it all up and examine the true cash flow situation. I actually do it on a daily basis. Knowing where my business stands financially every day is super important to me.

Thank you for reading .

Bruno

April 26th 2016

Should I buy that course? Should I hand my visa card over ? Is this the ticket to where I want to go?

After watching an interview today, I heard something that made me think for a while. The essence of what the guy being interviewed was saying was, when was the last time you were on a web page or read a book or saw a speaker and the person giving the talk or providing the information was not trying to sell you something. The only thing they were trying to do was give you every bit of information they had just so they could help their audience. No cross selling to their next book , no direction to their course. Just honest information to pass on authentic information.

I was thinking then about people that come into our lives and become our mentors. I believe that when you find the right mentor, that person is authentically showing you their skills and brain stores for the reason that they just want you to get to the next level.

Or in other words – they want to offer help, for no other reason other than it is what they want to do and they feel right doing it.

So what is the moral of the story here? Well I just wanted to say that in this day and age of fast paced courses and people that claim that they can make you a superstar after you hand over your credit card. Sometimes you need to just get more authentic with the way we search and find real information about our journey ahead and passions .

Did that even make any sense?

I hope so – I believe it is time to search for authenticity as a qualification when evaluating whether or not to jump into courses and web pages and all round advice from everyone

April 22nd 2016

Working 9 to 5

The Italians have a saying and it goes something like this –

Se tutto va bene – siamo fregatto

Yes , I know my Italian spelling sux ( so does my English )

It means to me that, If everything goes well, we are in for one hell of a ride. Or in chef lingo – If all goes good, we are fucked.

So what does this have to do with me and you right now?

Well, I’m here to tell you that when I have come up with an idea, or a system for my business to make more produce or to get more customers , on one side of the coin, there is the downside , which means that the idea hasn’t worked and it needs to be thrown in the rubbish bin, you count your losses and move on. But then, there is the flip side to this which can present a situation even more complex.

What if, this mother flaming idea works?

What if the idea works and the customers come in thousands and the idea actually converts into customers and cash?

Well then , insert my comment from above and hold on peeps because we are in for one hell of a ride.

I mean, so many things present themselves in this situation. What if you haven’t perfected every system connected to the new product and it just goes out of control ?

( Remember the Nutella doughnut sitcho that went on last year?? Let’s ask the ultimate question and ponder here, did anyone other than Nutella, actually make any real money with that one?)

Think about it, when an idea actually works, you need at minimum to ensure that the following resources are spot on ready to go

Staff are ready, prepped and happy

Stock is at maximum level

Plan B procedure are all ready ( believe me 100% here )

Some one is manning the phones and email to deal with customer feedback and help

This all has come about as I am sitting on the computer after having worked 17 hours straight after providing half of Melbourne with catering today. I sit and look at the now empty and clean kitchen and reflect – Was this the best that I could have done? Where can I improve.

So the moral to my story here is –

Yes go on and experiment and chase more customers and grab excellence and become more successful , but make sure you are ready for what presents itself, because when that ride takes off and gets faster , you need to hold on to that beast and make it do what you want

Thank you for reading my thoughts

Bruno
April 20th 2016

What the Fuck are you meant to do with that?

So , yes another massive week just went by and well let’s just say all is normal in the big world of my journey in hospo.

However, I wanted to share an experience that just happened over the weekend.

I love all my staff and I know that for the majority of the time, they are engaged and sincerely want to do a fantastic job. They have a sense of pride and actually do love being part of my team.

Along come customers that have had a bad week and hate their lives, They then throw their baggage at my staff and expect us to feel demoralised and take it on the chin.

How do you feel about customers that treat us like shit? Is it just bait and should we avoid the confrontation ? Have we all at some stage wanted to bite back to people like that? Is it the harsh reality of the situation actually being part of the job when serving customers? Should we just shut the fuck up and be happy that they are spending money with us , or should we be giving these abusive customers a lesson?

I’m not sure to tell the truth. My heart says – tell these fucks that they are just like us and that we want respect – after all , aren’t we human too? Then the reality of the realisation that I am in business and that I need customers and their amazing cash, sets in and I start sitting on the fence with this.

One thing that is for sure is that, every business needs a system for this situation. As managers, we need to provide a safe and happy working environment for all our staff. The team needs to feel love from all parts of the business. Whether it be a set of customer reaction rules, then a de brief, or just a set of guidelines for how we deal with quarrelsome customers, I believe that this is an important part of running an efficient and professional front of house. I just broke my rule of using the word professional. We will go into this another time.

Thank you for reading my thoughts

Bruno
April 2016

To outsource or not to outsource?

Am I working on or in my business?

April 2016

So this one goes out to all the chefs / cooks / restaurant owners and managers that know what it’s like – when they get to work and start the cook off process. It’s like the first thing you do when you get in is make or check if the batch of the days offering is ready, or maybe you are getting items ready that need to go to the next stage of the cook off process.

I am speaking to all the people that get to work and are some how involved in some kind of manufacturing process for their establishment.

Is this you?

It is common knowledge that customers like knowing that the place they visit, makes its own produce. Whether it be bread or wine or have a chef that dabbles in the art of pickle making and sauces (it is pure art, let’s face it)

My opinion, is that these activities all add to the customer experience. It makes your place just that little extra special and let’s face it, any thing that gives you the edge over your competition is just like a nugget of gold these days. (but fuck I’m serious here)

This in most cases is a great selling point for your business. However, what happens when you get really super busy (which is fantastic – but) to the point where you have issues with consistency or even worse, get to the point where turnover is higher and profit is down.

It’s now costing you more in staff, resources and produce and as I mentioned before, it feels nonsensical because your businesses turnover is up.

Many places, when they are at like a semi cottage industry stage can experience hard times when they get busier. It starts with the key people of the business compacting more work activities in the same hours, but before you know it, things get out of hand and consistency starts to drop.

A business advisor actually told me that once a business gets to the $2 million dollar turnover mark, it is where the business develops a new core and it often takes business owners to the make or break point.

So what can you do?

More staff?
Bigger premises?
Outsource produce?

Have you actually evaluated what would happen to your business if you actually evaluated each of the above points? Invested more time and not just money in each of the above points?

Have you gotten to the stage where you don’t even get the time or the inclination to stand back and look at ways you can improve your business?
We have all at some stage been caught out just working too damn hard in the business to find the time to work on the business.

Now, I’m no business expert (believe me, I have fucked up more times than not ) but seriously look at each one of the above points and take your business as serious as a big corporate. People say , but what if I get bigger, I won’t be able to keep the consistency going, and my comeback to this is, what if things stay the same and you become the main reason that your business falls flat on it’s arse.

Don’ t get me wrong, I’m not saying just to get more of everything. Maybe for now you can just re evaluate the tasks that your staff do. Is there enough cross selling to the customer.
Even the simple point of

Do you take customer feedback seriously?

Should you buy in better products than you make? Can you spend your time better by building up the business?

Think about it for a moment. Even a car company like Porsche, outsources some of it’s componentry. Does this mean that the cars are inferior, compared to when everything was done in house? Or has the core product improved from all of the added benefits of the businesses progress?

On another topic here, have you ever looked at who your support team actually is? Who are the people that support you when you are in and out of the business?

Anyway, If you have read this and now you are thinking –

Can I do anything better?

Then I feel that I have helped you open the door to possibilities. Start the exploration process today.

Did you just read all the above and ask- So is he going to sell me the answers to my problems?

Well , um – no.

I think I have done so many courses and master class workshops that I can truly be the person that tells you the same shit that Dorothy heard on the yellow brick road.

Every thing you seek is within. ( yer get it ? There is no place like home – actually depends where you live though)

Are you on my blog and asking – Where the fuck are all the recipes?

Well they are on the way – Stay tuned peeps

Thank you for reading

Bruno Condello