Coming out of a "restaurateur's block"

Thoughts, ideas, concepts, plans, and plenty of into-the-night talks have come and gone for a few years; everything was in the air. But we decided to make it happen and began taking steps towards it. It started with me coming to Seattle over three months ago. But after this time, things hadn’t really rolled; we were in an unwanted hiatus —a restaurateur’s block if you will.
The unblocking finally arrived yesterday —coincidentally with the new moon— after finding out we’re having a catering in 2 weeks. Even though our main aspiration is to open a restaurant, we’ll be starting with a catering business, which will be a side thing we do for the restaurant.
So we’re starting with the immediate stuff we need —name, logo, and business cards to pass around at the catering. We already have much written down for our business plan, but now it needs to be put together and specific duties to be accomplsihed. I’m already into the hype; this is such a good start :o)

See more progress on: open a restaurant