What’s on the other side of a review?

At least a decade before B&H was established, ideas and dreams swirled of what my own restaurant/bar could be. Mock business plans and photo collages were hung on my walls. The time between the fantasy and reality fostered assumptions of hope and possibility.

As the launch became more tangible, questions circled like ‘What if people didn't get what we are trying to accomplish? What if guests didn't care for the food? What if we weren't successful?’  A new set of emotions were tugging at my sleeve.  I had been taught that fear can either motivate or hinder and I certainly was going to do my best at not letting the latter apply to us.

Owning a business is far more than what is mapped out on paper.  It is a living, breathing organism that requires constant accountability and care.  For the first time in my life, I am now responsible for the well being of others.  I am a part of something much bigger than I ever could have imagined. Our relations span from our crew to our guests, to the farmers, various suppliers, and beyond.

We are appreciative of the reviews and impressions by various publications like The Seattle Times, Seattle Weekly and a handful of consumer posts on sites like Yelp, Urbanspoon, TripAdvisor, etc. They have been weighing heavily on my mind given the responsibility to my team, family, and community.

Do they matter? Yes and I hope they always will as congruence is an important factor in our business. My head is well aware that we will make mistakes and some guests won't get us no matter what we do.  Negative reviews act as a barometer for trends and we can adjust as situations necessitate.  My heart tries not to take anything too personal.  I take comfort in our dedicated work in creating community through Mike’s innovative food, our quality beverage selections, and genuine service from an enthusiastic team.

Thank you for the opportunity to serve.  It is an honor.

Yours truly,