Thursday night and Friday night, Theo returned to 'Old School Fish & Chips' after Maria's closed. With the worst of the water damage addressed and the initial layer of grime stripped away by the cleaners, Theo could finally focus on the real renovation, the one nobody else would ever see. He stood in the centre of the shop floor, the air still smelling faintly of bleach and old grease, surveying the core equipment that would define the success or failure of 'Old School Fish & Chips'. The inherited stainless steel deep fryers looked worn but structurally sound after a thorough cleaning. The walk-in freezer hummed slightly louder than it should, the repair tech Davies likely called before giving up had probably just patched the compressor Theo had subtly sabotaged, not replaced it properly. The display fridges looked functional but dated. The newly delivered commercial flat-top grill plate sat gleaming under the harsh work lights, waiting for installation.
Time to lay the foundation. He approached the bank of deep fryers first, the heart of any fish and chip operation. He placed a hand briefly on the cool metal flank, then stepped back, focusing his intent using line-of-sight. Consistency was everything here, oil temperature, recovery time between baskets, even minimizing oil degradation. Deep Fryers (Both Units). +1 Temperature Stability/Recovery/Oil Longevity. Ping. A solid resonance flowed into the machines. (Charge 1/10).
Next, the problematic walk-in freezer and the prep/display fridges. Food safety and minimizing spoilage were non-negotiable. He focused on the walk-in's compressor unit, then broadened his intent to the seals and thermostat. Walk-in Freezer System. +1 Temperature Stability/Efficiency. Ping. (Charge 2/10). Then the smaller fridges lining the prep area. Prep & Display Fridges (All). +1 Cooling Consistency/Efficiency. Ping. (Charge 3/10). No more 'partially frozen' fish surprises for his customers.
He turned to the brand-new grill plate, still smelling faintly of factory polish. Essential for the healthier grilled fish option he planned. Commercial Grill Plate. +1 Even Heat Distribution/Durability. Ping. (Charge 4/10). Ensure perfect searing, prevent hot spots.
The Point-of-Sale system Davies left behind was ancient. Theo had already ordered a simple, modern touchscreen terminal which now sat waiting in its box. He unboxed it quickly. New POS Terminal & Cash Drawer. +1 Reliability/Speed. Ping. (Charge 5/10). No sticky drawers or transaction errors crippling his checkout line.
The ventilation hood, now thankfully grease-free thanks to the professional cleaners, still relied on an old, noisy extractor fan. Ventilation Hood Fan Motor. +1 Airflow Efficiency/Durability. Ping. (Charge 6/10). Keep the air clear, reduce lingering smells.
Finally, the tools that directly touched the product. He spotted the industrial-grade potato chipper machine Davies had left – likely producing inconsistent cuts contributing to soggy chips. Potato Chipper. +1 Consistency/Blade Durability. Ping. (Charge 7/10). And the set of new, high-carbon steel fish filleting knives he'd ordered. Primary Fish Filleting Knives (Set). +1 Sharpness/Edge Retention. Ping. (Charge 8/10).
He paused, feeling the familiar drain of eight charges expended. That covered the absolute core infrastructure for producing consistently excellent fish and chips. The real renovation wasn't the new paint or patched floors. It was this invisible layer of perfect functionality, guaranteeing quality output regardless of minor variations in ingredients or operator skill (though he intended to hire for both attitude and skill this time). This was the foundation upon which 'Old School Fish & Chips' would be built.
Week 28 - Friday
By Friday, with the main repairs nearing completion, Theo finalized the opening target: Wednesday, Week 30. Just under two full weeks away. He spent Friday afternoon contacting potential high-quality fish suppliers, discussing options for fresh cod and haddock deliveries, setting up accounts under 'Plus One Investments'. He drafted the simple, classic menu for 'Old School Fish & Chips', ensuring the pricing offered good value while maintaining strong potential profit margins, especially considering the efficiency gains from the enhanced fryers and grill.
Week 28 – Saturday
On Saturday morning, Theo surveyed the scene inside 'Old School Fish & Chips'. The repairs of the place had been completed, but standing there and taking everything in, the look of the place felt oppressively drab and dated, even beyond the recent damage. Davies clearly hadn't spent a dime on aesthetics in years. Dark, possibly grease-stained paint from a decade ago, worn-out linoleum even in the undamaged sections. Cheap, flickering fluorescent lighting fixtures. It needed more than just repair. It needed a complete visual identity overhaul to match the 'Old School' name and the high-quality product he intended to serve.
He pulled out his phone, scrolling through his contacts until he found Sarah's name. He quickly typed out a message, maybe even attaching a quick, unflattering photo he snapped of a particularly grim corner of the shop.
Theo: Hey Sarah. Quick q while I'm standing in the disaster zone that will eventually be 'Old School F&C'... Got the essential repairs completed, but now thinking aesthetics. This place needs a serious facelift beyond just fixing water stains. Any immediate thoughts on decor that screams 'clean, classic, quality fish & chips' without being, you know, cheesy or actually looking old and dirty? Going for that 'Old School' vibe we talked about.
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He pocketed the phone, not expecting an immediate reply. But it buzzed almost instantly.
Sarah: Ooh facelift time! LOVE IT! ?? Okay, def lean into the 'Old School' vibe but keep it CLEAN & BRIGHT. Essential! Think maybe classic white subway tiles behind the counter/fryers? Easy to clean, timeless look. Simple wood accents maybe, like a nice butcher block counter or simple wooden stools? Keep furniture minimal but solid. Good lighting is CRUCIAL, no flickering fluorescents! Maybe some retro-style pendant lights? Avoid anything *actually* old and greasy looking lol. Aim for 'nostalgic but spotless'. Key is QUALITY feel matching the food vision.
Theo read her rapid-fire suggestions, nodding internally. Subway tiles, clean wood accents, better lighting… yes, that felt right. Simple, durable, conveying quality without unnecessary expense.
Before he could reply, another message popped up from her.
Sarah (cont.): HUGE marketing angle here btw! Document the renovation! Take 'before' pics NOW (like, really grim ones showing the water damage and general Something Fishy-ness ??). Then take amazing 'after' pics of the clean, bright new space. We can build a whole 'Transformation Story' social media campaign around the relaunch. 'From Dingy Dive to Diner Dream!' or something catchier lol. People LOVE that before/after stuff. Shows commitment, new beginning, builds buzz!
Theo stared at the message. Marketing the renovation itself. He hadn't even considered that angle. Using the transformation as part of the narrative, showcasing the investment in quality from the ground up… it was brilliant. Sarah wasn't just good at branding. She instinctively understood how to build a story around a business. He quickly took several deliberately unflattering 'before' photos of the worst parts of the shop with his phone, the water-stained wall, the cracked floor. He also found a greasy ventilation hood photo before the cleaners had fully tackled it which he used to send for quotes.
Theo: Before/After campaign... smart. Really smart. Hadn't thought of using the reno itself like that. Okay, 'clean classic diner' vibe with subway tile, wood accents, good lighting, that's the direction. Documenting the 'before' now! Thanks Sarah, seriously useful direction.
Sarah: Np! Send pics as it progresses! Can help find inspo pics or put together a quick mood board if you want! ?? This is gonna be great! Gotta run, still at Meta office despite it being a Saturday… meeting hell awaits lol.
Theo put his phone away, a renewed sense of purpose settling over him. The renovation wasn't just a cost sink. It was a marketing opportunity. And Sarah's quick, insightful input was proving invaluable. His thoughts about potentially bringing her into his ventures more formally felt less like a distant possibility and more like an eventual strategic necessity. For now, though, he had a clear aesthetic direction for 'Old School Fish & Chips'.
Week 28 - Sunday
Sunday night. Theo sat in his apartment, reviewing the week. Maria's had recovered quickly from the Wednesday shutdown, hitting strong numbers again over the weekend under Henry's solid management. The renovation at 'Old School' was on track for the Week 30 opening, though focus of Week 29 will be the aesthetics facelift.
Theo looked at his finances. Maria's steady profit easily covered his (now slightly higher) personal expenses and the ongoing renovation costs at 'Old School'. His cash balance was holding steady around $40k, even with the repair bills and new equipment purchases for SF. The dual-shop strategy felt increasingly viable.
He reflected on the rotisserie breakdown. A necessary wake-up call. His powers weren't magic wands that negated reality entirely. Wear and tear happened. Maintenance was crucial. Proactive upgrades, like potentially replacing Maria's rotisserie before it failed again catastrophically, were smart business decisions, not just expenses. It added another layer to his strategic thinking.
The pieces were moving. Maria's stabilizing under delegated management. 'Old School' prepped for launch. The climb felt steep, complex, demanding constant vigilance, but for the first time, the path towards serious, sustainable wealth felt not just possible, but actively under construction.
Theodore Sterling - Financial Ledger (End of Week 28)
- Starting Balance (Beginning Week 28): $44,540.00 (Carried over from End of Week 27)
- Income (Week 28):
- Maria's Charcoal Chicken (Avg Weekly Profit): +$9,072.00
- Less Estimated Lost Profit (1 day closure): -$1,800.00
- Adjusted Income: +$7,272.00
- Expenses (Week 28):
- Personal Rent Paid (Week 28): -$450.00
- Personal Living Expenses (Week 28 - New Rate): -$800.00
- 'Old School F&C' Renovation Costs (Plumbing, Electric, Drywall, Cleaning, etc. Est.): -$8,500.00
- 'Old School F&C' Lease Payment: -$700.00
- 'Old School F&C' Utilities and Misc Payments: -$500.00
- New Grill Plate Purchase & Install: -$1,200.00
- Maria's Rotisserie Emergency Repair: -$750.00
- Total Personal/Renovation Expenses: -$12,900.00
- Net Change (Week 28): +$7,272.00 (Adjusted Income) - $12,900.00 (Expenses) = -$5,628.00 (Net outflow due to heavy renovation/repair costs)
- Ending Balance (End of Sunday, Week 28): $38,912.00 ($44,540.00 - $5,628.00 = $38,912.00)
- Assets:
- Maria's Charcoal Chicken (Business Purchase Price): $38,000.00
- 'Old School Fish & Chips' (Acquisition Cost + Reno Investment): $30,000 + ~$9,700 = ~$39,700 (Asset value increased by repairs/new equip)
Status: Renovation Underway, Operations Tested. Successfully managed simultaneous activities: coordinating major repairs/renovations at 'Old School Fish & Chips' (SF), performing permanent +1 enhancements on core SF equipment, and dealing with unexpected mechanical failure at Maria's (rotisserie). Maria's closure resulted in lost profit (~$1.8k), reinforcing need for proactive maintenance despite enhancements. Team meeting held to discuss potential rotisserie upgrade and gauge interest in staffing SF. SF rebranding finalized ('Old School Fish & Chips'), menu/suppliers planned, Week 29 facelift, Week 30 opening target set. Significant capital outflow due to SF renovation and Maria's repair costs, but covered by reserves. Ending cash balance ~$38.9k + two improving business assets. Focus remains on completing SF renovations for Week 30 launch while maintaining stable operations at Maria's under Henry.