Well today I had a moment to reflect on one of the many decisions I’ve made to improve Sea Greens’ product and its delivery and to digest the lesson(s) learned. This past weekend was the Fourth of July. And after a June with 3 days without sun, 16 days with only partial sun, and one day (last Monday) of full sun, it was clear by Friday the 3rd that everyone was itching to get out into the sun.

Here was my challenge for the weekend: How much high quality product could I move from this small sea container when I actually had foot traffic in the sun? No better time to test this question than last weekend. I focused my menu on avocados, a cold gazpacho, light and spicy crab soup and we eliminated turkey burgers since they take too long to cook. I wanted to keep it simple because when people are hungry, even if the food is good, they do NOT want to wait. Well my son, the slave driver took control of the cash register and the management of the orders. We had our heads down for about 4.5 hours and as a result, we were able to measurably improve our sales and encourage our souls. But this would not have been possible without the repeat business of new friends who have made several trips to buy from us and who have talked us up to their friends. And I want to say thank you. My lavender lemonade friends from last year have begun reappearing and we had breakfast clients both days last week serving turkey bacon, organic scrambled eggs, fruit cups, organic granola, juice and whole grain bread. Word is that Sea Greens has the best coffee on the boardwalk. Doesn't seem possible given my equipment but we did it.

I now understand in no uncertain terms how important my menu is. What sells on the weekend is not what sells during the week. But this I learned the hard way. A week ago we had quinoa waldorf salad on the menu. I am thinking this is a magnificent choice. Good for you, tastes absolutely great, good shelf life and good for the bottom line. But absolutely no one inquired about it and it was ultimately tossed. I may have made the same mistake again today in that I now have vegetable samosas on the menu. Yummy! And although today was the first day it was posted, no one asked about it. My radar is up and I will make a change poste haste if it turns out that samosas are a weekend item and not a good choice during work week.

I have a "neat" ( carryover from high school) new item that is soon to be introduced --- a high quality line of organic teas. You can track this from the tea farms high in the Himalayas to Chicago where the owners of the farms live. Check them out at www.ineeka.com . What a phenomenal product and a story. Soon you can stop by Sea Greens to taste and buy it. It's really good.