What is up with that? Stuff a beer can up a chicken and cook it. It tastes terrible in my opnion. I have seen it on high end restaurants for 35.00. Proud to sell a 3.00 bird on a 1.00 can of beer.
Whatever makes you money I suppose. Just not a fan.
Now Popeye’s Chicken is doing it. REALLY? REALLY?
Tag: menu
For some reason, folks that have no experience in the restaurant biz keep opening places and can’t seem to figure out why the customers don’t beat a path to the door.
There is a place that has a great location in a small town just outside the Austin, Texas area. It has had 6 owners in 5 years and many many menus.
The current one for the place that calls itself “homespun” and offering a full bar. They added a playground for the kids. I already smell bad idea.
The menu they have posted (they are not open yet) features Cajun, Creole, German, typical BBQ, Steaks, Chops, Italian (lasagna and ravioli), and French options as well as a separate menu with gluten free options.
The options are all over the map. This isn’t fusion, it is a mutt!
One has to question how good any of the choices? This is a place that can only seat 40 guests at any given time. The choice to have a massive (3 page) dinner menu is a hot mess. It screams throw every thing against the wall and see what sticks. Meanwhile, the food costs are going to kill them.
Hope I am wrong but I am thinking owner number 7 is on the horizon before 2014 is over.
Sigh
Mom and Pop, casual, or high end. It really doesn’t matter.
Telling the waitstaff you know the owner/manager to impress them is silly. The waitstaff know the owner/manager too!
If it isn’t on the menu, it isn’t on the menu. Menu’s are designed for maximum efficiency. If you want to substitute the sauce from one item with a sauce of another item, stay at home and cook it yourself.
Splitting checks, yes there is a charge because figuring who had what or how many takes more work for your server to figure out for you.
Don’t eat your entire meal then complain about it expecting some sort of comp. If you are having trouble with the meal, let your waitperson know asap. The exception is if you are a Whale in Vegas and still just shut up, your getting comped anyway.
The waitstaff are servers, NOT SERVANTS. Remember the Golden Rule.
Snapping your fingers to get the attention of a waitperson is just rude. Show a little class.
Lately, some Chef’s and Restaurant Owners have been tweeting to Critics, Blogger, etc about the negative reviews. I don’t know why some are getting so defensive. If a majority of the Critics, bloggers etc. are saying the same thing, perhaps there should be a change to what is happening.
Case in point. There is a restaurant that has been in business for 6 years and has been steadily been going down. The two chief complaints are the owner and the inconsistency of the product (portion sizes shrinking, using obviously pre-packaged and advertising it as fresh made) as well as it often being over cooked. This is supposed to be a upscale casual type place.
First, the owner. What a piece of work! She regularly chides customers when they point out errors. The owner has been known to tell the customer that the name on the door isn’t the customers name and hence makes the decisions of what is right. Great way to get repeat business. There is a very high staff turnover as she has been seen and heard by other staff and customers screaming and using the F-bomb on a regular basis.
Second, it is beyond me why any menu would state products were made in house when well, they are not. I suppose technically they are if you count ordering canned/pre-packaged food and then warming it up on site as house made.
Personally, if my name is on the door and menu, I want to be honest. My name is my reputation and I (have been asked to in the past) to “fudge” or make short cuts. Nope. Not gonna do it.
Stepping off my soap box.
Chef En Fuego 