I’m the owner of a restaurant in the heart of San Francisco’s Bay Area.
I started out serving pizzas on a small budget in the late 1990s.
Now I serve everything from upscale pizza and salads to more affordable fare like baked beans, and even salads, sandwiches, and wraps.
I’ve always been a dedicated family-owned business.
But it’s only recently that I started to realize that the world of restaurants isn’t what it used to be.
When I opened my first restaurant, I thought that I could do what I wanted.
That was the beginning of the end.
It wasn’t until my wife and I moved into our second restaurant that I realized that I had to take a step back.
At first, it was hard to make a profit.
Our goal was to have $100,000 in revenue by 2020.
It was a tough time.
My family needed some money, and it was difficult to be a mom in a restaurant.
The first two years were really tough.
We did very well financially, but I struggled with the fact that my daughter was getting older and needed to be in the home.
It became harder and harder to do all the things that I wanted to do, like serve dinner at home.
I think my wife felt that she needed to step up to help.
I wanted the same for her.
I had my own little kitchen, but now I needed to take over for her in the kitchen.
My daughter needed to get into the kitchen, too.
At this point, we had just opened a third restaurant in our neighborhood.
So my wife had decided to step in to take on the lead.
We had this goal of opening our third restaurant, which was a very, very small place.
It had two bathrooms, and we had a kitchenette, a kitchen, and a full-size bar.
We also had a small parking lot.
We hired two new servers and brought in some new employees.
I was really proud of how quickly we were opening, and I thought, Wow, I’m going to get some serious love.
I remember driving down the street and seeing the faces of the customers.
I saw so many people with their faces on their phones or looking at their screens.
It’s kind of like, This is how much we love our customers.
It made me happy to know that they love us.
That’s the way it was in the beginning, but as we built this restaurant, we noticed that our customers weren’t happy.
They weren’t getting the quality of service that they expected.
And I knew that I needed some help.
We decided to hire a new cook, and our goal was $200,000 by the end of 2020.
We thought that if we were going to be successful, we needed to build a solid brand and a restaurant that people would come to and say, This place is really good.
This is what we expect from this place.
We knew that we needed a new owner, and that would require us to take some time off and focus on that goal.
We realized that the restaurant had to be more than just a one-stop-shop.
I’m not talking about just a great pizza, but the restaurant needed to offer a variety of different dishes and serve everything.
The goal was for this to be our home away from home.
That means, we would have the best pizza in the world, but also have an extensive wine list and a great beer list.
So, we started to look for a new name.
We were able to get a few names from the restaurant industry.
We even got a couple that were going through the process of merging with a big restaurant chain.
We ended up picking the name that was most successful in the restaurant world.
The name that we picked was Bluebird.
It sounds like a fancy restaurant name, but it was really simple.
Bluebird is an all-American dish.
It has a lot of elements that you could call it a classic American dish.
There’s a little bit of the Mediterranean flavor, and there’s a lot more that we take from the region.
We wanted to try to do something a little more modern, which is the combination of American and Italian.
And, of course, it’s a California style.
The word Bluebird, in Spanish, means “little blue bird.”
Bluebird Pizza came from the concept that people who love a pizza can enjoy it in their own home.
The pizza was handmade by hand, and the dough was sourced from Italy.
We started off by adding more traditional ingredients, like garlic, basil, and oregano.
We went with our own blend of fresh basil, dried oreganos, and dried parsley, plus some fresh basil flakes.
We brought in a few other elements that were really different from the others.
We didn’t want to get too fancy with it, so we didn’t go with a whole bunch of sauces. Instead