05/18/2026
We're always looking for ways to improve, so a few days ago our team packed up and headed down to Boston to check out Prima, a restaurant that's been on our radar for a while. We make a point of doing this, getting out of our own space to see how other restaurants operate, pick up new ideas, and honestly, learn just as much from what doesn't work as what does. Every single time we do this, we come back with something.
One of the first things we noticed were the carts they use to deliver food instead of trays. Immediately we were like, why aren't we doing this? Our plates are big, our trays don't hold much, and on a busy night our staff is making endless trips. A cart system could genuinely increase the speed of our service.
The atmosphere was really warm and inviting, just like us, but the candles on every table gave the whole place an even calmer, more intimate feeling. We loved it, though since we use linens, we can't just copy it directly. We're now experimenting with ways to get that same candlelight effect without the fire hazard.
There were moments where the wait was a little longer between courses, but that's just the reality of a packed, in-demand restaurant. Prima actually gave us a heads-up beforehand about large parties coming in that night, and it made total sense. A full house means the kitchen is working at full speed, and sometimes that means a few extra minutes at the table. Truthfully, we think those moments are part of the experience, a chance to slow down, enjoy the company you're with, and soak in the atmosphere around you.
The open kitchen was a highlight. No yelling, no chaos, just people who clearly knew their roles and trusted each other. You could feel the rhythm of it. Really something to aspire to.
The place was also just flat-out beautiful. Everyone around us was taking photos, and yeah, so were we. That's the kind of restaurant we want to be, somewhere people come back to not just for the food, but for how it makes them feel. And one thing that really struck us was how alive the whole place felt, every table full, energy in the air, conversations buzzing all around. It made us wonder, if our restaurant gets that same kind of crowd, will it give off that same electric feeling too?
