We have the entrepreneur gene in our family. My brother, my nephews and niece, my grandmother and my uncle, and Gord and I. We've all taken the path less traveled to forge our way in the business world.
Take my uncle for instance. That's him in the photo. He ran a candy and ice cream store. My memory of him is of the quiet man who slept in the tiny bedroom off my widowed grandmother's dining room. Smoking a cigarette, just like in the picture. He was no-nonsense. But also generous to my brothers and I.
I'm sure when people went into his store, they expected to find the products he advertised, tidiness and someone to wait on them in a timely manner. They wouldn't have returned if it was otherwise. We expect the same today, and comment on poorly stocked shelves, dirty floors and poor customer service.
And what do you expect from an on-line business? It should be just the same. You should be able to find your way around a website just like a store. Convenient display of products. Something new to bring you back. Friendly and timely customer service, and links that work, taking you to where ever it is they say you'll go. Yet, often in the world of online businesses, especially small businesses, the website is built and the story ends. The links are broken, the pictures of products are blurred images, and replies to messages are slow to come.
Here at Gord's Bacon, we make a commitment to you that your visit to the website will be enjoyable, that you'll find new material or new products when you make a visit, that the links will take you where you want to go, and that you'll get a speedy reply to your order or e-mail. That's how we take care of business here at Gord's.
National Bacon Lettuce and Tomato Month
That's right...it's National BLT month. Can't think of a better bacon for that sandwich than peameal! And while you're placing your next order for that sandwich, check out this website and vote on meat madness
What's cookin' in the kitchen
Although Gord is known in the neighborhood as " that crazy Canadian who grills all year", April is really the start of grilling season for us. Check out the recipe section of http://www.gordsbacon.com/ for grilling ideas. Gord likes to grill it with a brewski (both in Gord and on the peameal) while others use maple syrup or marmalade.
We were in Las Vegas, where we had some wonderful food this last month. How about beef bourguignon or a salmon benedict with real, buttery hollondaise sauce for breakfast. It was sOOOOO yummy! Here's a recipe for beef bourguignon from the food channel so you can fix it and eat it with your poached eggs! http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe/index.html
After eating at a great restaurant at the Paris casino, we were still in the mood for French food when we came back. Gord made this great cassoulet, with ham, sausage and bratwurst. OOO, la, la, more porky goodness. Meet up with Jacques Pepin at this website to make it http://www.kqed.org/w/jpfastfood/recipes4.html
Happy April! Comments are always welcome at Gord's!
See you next month...
Gordette
