As many of our customers know, Tria's take home dinner line at the Butcher's Block has exploded over the last 3 months. This growth has been amazing, but of course it has brought with it some problems with space!
We have outgrown our space at the Butcher's Block and our production kitchen space at Nature's Way Farm, which means .... we're moving! Many of you know that we've been scouring the valley for the past 3 months looking for a larger space and we're so close to finalizing the details of our new location. We'll let all of our valuable and loyal customers know as soon as the paperwork is signed!
Next week is Tria's last operating week at the Butcher's Block, we'll close the lunch counter on January 6. Tria typically shuts down for January and February each year and this year will be no different, we'll be doing a few catering jobs in January and February and then we'll start back in earnest in March from our new location.
In addition to the growth of our take home line, we have seen tremendous growth in our catering division. In 2012, in addition to continuing with the very successful Take Home Dinner Line, the Farmer's Market and the Full Moon Feasts and other events, Tria will focus on growing their Fine Catering Services. We are so looking forward to working and hosting in such venues as Coastal Trek Resort, Filberg Lodge and the beautiful Deep Bay Marine Field Station in 2012.
We would like to take this time to thank our amazing customers, you've been the catalyst for this change and we can't thank you enough for your support. We look forward to serving you in 2012! And finally, to Greg Wilson and the amazing staff at the Butcher's Block and to George and Marla of Blue Moon Winery/Nature's Way Farm for their support and understanding during this amazing growth period.
For anyone who has any questions, please don't hesitate to contact me at kathy@triaculinarystudio.ca or at 871-8716, I am happy to answer any questions.
http://www.viu.ca/deepbay/
http://www.coastaltrekresort.com/
http://www.filberg.com/
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