And to finish off March ... We took another massive leap into the unknown (directly related to the first massive leap of restaurant ownership) and started attempting to learn how to actually run a restaurant--something of which NEITHER one of us had any spec of experience. Just a day or two after getting back from the Utah trip, Kevin and I rushed off to Kamloops, British Columbia for a couple of weeks of restaurant training. We had a fantastic trainer with lots of experience in the brand and in the industry as a whole. We also had a wonderful team of assistant trainers (her amazing team;). I think it's safe to say, though, that all the training made our heads spin, and partly just showed us the insane amount of information we still had no clue about. Not only were we training on the technical aspects of working in the restaurant: how to make all the menu items, how to prep the actual food, how to handle and store everything according to food handling best practi...