9th and Main menu

[pearlstone]

'floribbean' .... I've not heard that before and love it!!!

It sounds catchy.

[Prometheus]

sorry for culinary shorthand... florida food and carribean....floribbean.

[Tory@9th&main]

Wow --- Where to start????

[Tory@9th&main]

First I guess I must Introduce myself.... My name is Tory Aunspach and I have been the General Manager of 9th & Main since late last November. Not that anyone really cares but I feel I must give a little of my background. I first started in the hospitality industry when I was thirteen years old working as a dishwasher and busboy at White's Fish Camp. I then worked for a year or so at an infamous Jacksonville restaurant called NINO'S PASTA HOUSE as a cook and busboy.From NINO'S I went to Longhorn Steakhouse at sixteen years old and quickly moved up the corporate ladder to being the youngest corporate trainer that company ever had( I opened my first store on my 18th birthday). After opening 11-13 stores with this chain I made the move to Tennessee at 20 to work at B.B. King's Blues Club on Beale street in Memphis. While in Memphis I was promoted from Bartender to working with our corporate office called Lifestyle Ventures. With LV I opened and trained staff for a coffeeshop (Java Blues), an executive lunch buffett ( Worlds Fare), a grocery store ( City Grocery), a fine dining italian restaurant ( Rialto's), a family style italian restaurant ( The Italian Fisherman), a family style steakhouse ( Saddle's),and a fine dining steakhouse(Equestria) to name a few. I spent about 3 1/2 years in Memphis and learned a great deal about managment and the hospitality business as well. Upon moving back to Jacksonville I accepted a managment job with Specialty Restaurants (Crawdaddy's on the Southbank) where I worked until the building about fell in the river a year and a half later. Wine knowlege and gourmet foods where in my mind a recognizable weakness, so I accepted a job with enthusiasm as a bartender for Bistro Aix in San Marco. I stayed at Bistro for over six years with one year in the middle at Ruths' Chris Steakhouse as a bartender. After leaving Bistro this last time I was feeling burnt out on the industry and took a job travelling the US selling hospitality ads for hotels. Not being home for three months straight and gas prices killing me I decided it wasn't for me and came home to Jacksonville. I was living in Avondale a block from the strip when I first walked in 9th and main. I had never been there and was coaxed by a friend to talk to Barry Owens, a minority partner. As soon as I stepped foot in the door I loved the place. They wanted to hire me to sell corporate and private parties in the back room, I told them I would have to see the staff in action and how they did things before I would agree. I spent maybe two hours in the bar and one hour in the restaurant that day, I was APALLED at what I saw in the bar. The restaurant was functioning well under the direction of Grace and Suzanne Justice at the time, albiet totally seperate from the bar( Actual chains on the interior doors ). The next day I promptly told Barry and Craig that there was no way I would send any group of people to 9th & Main with what I had witnessed. I then read off a quick list of 25 things that comprised the main reasons why I could not work in that capacity for them. Then the offer of G.M was made with total control and a hefty profit based bonus. Thats when my life changed and I came to 9th & Main. I'll get to the menu later.........

[Tory@9th&main]

[As far as the menu I have put in place less than 3 weeks ago. 1st off Everything is under $9.00. Even with the growing prices of goods WITHOUT any corporate volume discounts, I still maintain a solid,consistant, diverse menu that is simple food at a quality price.All of my bread comes from a local bakery( Village bakery on phillips ) 3 times a week. It is made fresh the morning of my delivery. NO I do not any longer order the miniscule case of baby greens from from the local grower becuase it is $26.00 a case as compared to under $33.00 for pre cut Iceburg & romaine from sysco that lasts longer becuase it is in plastic cryovac. My entire menu costed out is a 35% average. By the way 5% higher cost on my end than ANY menu I have ever implemented only to appease the local market. I realized about 3 1/2 months ago that I HAD to live in this neighborhood to really get what Springfield was all about. I love this neighborhood. It is reminicent of a neighborhood I lived in in midtown Memphis. I knew NOBODY in this neighborhood would really pay attention to ANYTHING I had to say unless I was living it. Well if the 70-85 hours a week I was putting in to my job before I moved here granted no attention, then maybe the 80-100 hours I am putting in now trying to make 9th & Main work will grant some. Sorry for the tyrade, it's just that I actually do care and do believe that with my skills AND work ethic that I can make this place work. Not ony for the neighborhood, but for Jacksonville in whole. Their is no place in town that you can see a live improve show (Mad Cowford) walk into another room and have a live DJ ( Dave Brock or guest) and then step into a live rock or hip-hop show. NO one in town has what I have right here in the HEART of Springfield!!! You can see all these events for a maximum of $10.00 cover. BTW that does not even typically cover the costs of the dj, sound guy, and bands(even on a good night). The menu I am recieving comments on as overpriced is a BASIC but extensive menu with albiet a few exeptions HIGH QUALITY. Yes I do Charge $5.49 for a plate of fried pickles, but the low food cost on that item makes up for the exorbantly high food cost on other items that I have priced VERY reasonably. I know this is no gourmet menu----thats the point--- I looked at Henriettas menu which btw is over 4 years old and we have NOTHING that is $1.00 more than thier menu, after 4 years of rising gas prices and food costs, and we serve a fresh quality product. As for canned pub grub I know I went totally americanna with our menu---to attract the common folk, ie. Springfielders and downtown workers. I have gone to a serve yourself style lunch(similar to Henrietta's) just so you don't feel like you have to tip and also to increase efficiency and speed. One o my favorite bar/restaurants is Harpoon Louie's and wish I had been part of 9th & Main at that time becuase I could of handled the bar side and coincidently,Craig Van Horn. On That not since I seem to be rattling on, CRAIG VAN HORN HAS NO I REPEAT NO PART OF THE DAY TO DAY OPERATIONS OF 9TH &MAIN. He is the person that when I ned cash helps me( which is more often than you might imagine). I am no major supporter of him from all the stories I have heard and from personal experiences, but at the same time it would be cheaper for him to board the place up than to keep it running which he IS facilitating. Maybe it is only personal ( Cash ) interest that keep him putting up the dough but nonetheless he keeps doing it. Craig Van Horn I belive, has no interest in making 9th & Main a cash cow for himself, only to make it a cash cow for the residents ie; increased property values, a place to showcase the neighborhood, a community meeting place. With the price of Jack and coke at $5.50 for a 1.5 oz. shot a full 1/4 to 1/2 oz more than your average bar we ARE REASONABLE. thier is noplacce else in town where you can order a Tempeh burger( From Archie's Tempeh in Gainsville hand delivered) on a fresh local baked bun with fresh,fat,juicy,red FARMERS MARKET TOMATOES ( I shop on Beaver thier MYSELF) and shaved red onion( once again farmers market) with a choice of 6 sides for under $9.00. I apologize for the rant it's just that I care,I live here now, my dog came off these streets, I play throwback ball every sunday and I want to build a LIFE in this neighborhood. I will post more later .... stay tuned ....

[jbm32206]

Thanks for the update and information....one thing right off the bat, I like when someone does their own shopping, that in of itself shows self pride!

[Diane Melendez]

Thanks for giving us the background Tory. It is clear you are interested in making the restaurant a successful enterprise and I applaud what you are doing and the continued effort that you are applying to making it work. It looks to me like you are suffering from a case of "guilt by association". What I mean is that many of the negatives attached to the restaurant have to do with Craig and not you. Rightly or wrongly, alot of people have less than good feelings about him. However, for those like yourself who are in it for the right reasons, I wish you success. You have clearly worked very hard in your life and worked your way up the ladder to manage this restaurant. I congratulate you on your personal successes. I also agree that the entertainment venues are a great thing for the area. Dan posts them here when you all have them and I think that is a great way to bring life and fun to the community.

[Jimmy]

I'm going to break my self-imposed rule and post in this thread again...

But only to thank you, Tory, for that thorough explanation. I'll be back to 9th and Main soon to check out the changes you've made! It really sounds like a boon for Springfield.

[Diane Melendez]

I am glad your are fair with your rules Jimmy, especially when they involve yourself. LOL

[Prometheus]

welcome tory. I told you peeps are talking about you. I knew your pride would shine through. Make it great.

FYI shrimp po boy need remoulade sauce.....LOL

Thanks,

me, the food geek