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Washington Goes to Work | In the Kitchen

They Make the Fuel That Keeps Washington Working

Robin Smith and Gillian Clark serve up hot breakfast food to customers who have lined up outside Colordado Kitchen for Sunday brunch.
Monday, May 12, 2008

Many Washington businesses follow the familiar assembly-line production method invented thousands of years ago and perfected during the past century: Raw material + process = finished good for sale. It still applies to most work.

At the Colorado Kitchen restaurant in Northwest Washington, for instance, raw meat comes in cardboard boxes from a commercial supplier. Surrounded by leaping flames in a hot kitchen, Robin Smith and Gillian Clark cook up the cold meat into delicious hot sausage links for customers who have lined up outside for Sunday brunch, eager to exchange their currency for a consumable good. At day's end, the restaurateurs tally the take, write some of it out in checks to vendors and then head home, ready to be at it again the next day.

This is the fuel that keeps Washington working, day after day. Whether you are a day laborer riding a truck from one job to the next or part of a family with two working parents and activity-laden kids, there is one word for Washington's restaurants, takeouts and pupuserias: indispensable.

--Frank Ahrens

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