SundaySous

I'm pretty sure it would be less expensive to have them print your logo on the cups than use stickers. The parent company is Georgia Pacific. You can make an inquiry. If I understand small batches, like 8,000 cups are not a problem for them.

I can see his concern. If he lets people do it on off nights they will come back during "happy Hour" and want to know why they can't use it. To be honest he was probably showing the Bar Staff how to approach a customer and enforce his rule. Show him how to kick some one out without kicking them out. Then again he could of just met with his accountant who was showing him on his laptop how much money he was loosing and poor Chris was the first thing he saw coming out of the kitchen in need of a cocktail.

Magus you're nothing but trouble. They don't say paper in the description but on that site they are under the paper category. Somebody must sell them in Michigan.

I wonder if you could franchise the carts and trailers?

I believe it's been posted here and I have seen it elsewhere. At Charlie Trotters in Chicago the waitstaff turns all of their tips over to the house and receives a paycheck. From what I understand some of that tip money goes towards kitchen staff. If all this is true I wonder if that is the future. I get the feeling if I was knocking down $30 an hour (skeptical about that, if you include family restaurants) I would still show up for $25. Who am I kidding I would show up for $20.

Aldi's of all places has a $.25 1.5 ounce Dark Milk Chocolate bar from Austria called Choceux. I'm no expert on chocolate but I'm not getting a caramel or malt flavor. One of the ingredients is vanilla which I think is where the caramel flavor originates in chocolates but I can't taste it. Then again I've been drinking Scotch and smoking cigarettes for 25 years so that may effect taste. Pretty damn good quality for a quarter. Probably too good to be true. Who would think Aldi as a source for chocolate.

I'm guessing it's an anti camping policy. Sure if the place is empty but it would set a precedence. I have walked by a local Starbucks with wifi and 45 minutes later on way home noticed some of the same people hacking away. I think Starbucks doesn't mind. If I notice after 45 minutes who knows how long they have been there. How much coffee could they possibly be drinking? The same goes for people in there reading books. It's a really nice Starbucks, comfy couches and chairs as well as tables and chairs. Hmmn 20 after ten and I suddenly want a caramel machiato. I hope your happy chrisamirault, I'll be up till Friday. Where the hell is my extra battery?

Speaking to a chef instructor he said many graduates leave the program not understanding FOH. If the service is killing the business it is indirectly effecting your pay/bonus. He advocated getting involved.

Here is a discussion on a Disney related site. The first poster mentions that the server asked if they were on the dining plan. And then they got lousy service while others around them got attentative service. The dining plan gets you a 20% discount at many restaurants. Some one in the thread mentions they suspect Disney may not be passing that full 18% to the server. Seems like another reason they are doing this is because people on the dining plan were tipping at the discounted rate. This 18% will be on the retail rate. Looking at some other sites they mention a 10% mandatory gratituity at buffets. The few reviews I read were negative on that service. Service being drinks were about the only thing the servers were suppose to do. Overall as far as Disney is concerned from I see elsewhere is service has been suffering since shortly after Eisner stepped down. Sad I always loved Walt Disney World. I wouldn't mind a mandatory 18% I think what will be necessary to go along with that would be heads up management. I'd be willing to confront the management when necessary as a trade off.

What's up with the party asking you guys to leave?

Wonder if you could steam the meat? If you could afford that. In Chicago I understand if people have gotten their first order of meat free and a fridge to put it in. Wonder if a steam table deal is the same. Hmmn steaming with beer water mix. I'm hungry now. From memory a table top large capacity steamer is not too expensive. Gotta be many at restaurant liquidators, Ebay and the like. Coca Cola distributors here will supply a refrigerated case. And I see all the time those stocked 1/2 soda 1/2 "food" for lack of better term. Coca Cola does distribute bottled water wonder if they would make it look like a Dasani cooler ass opposed to Coke. Would be nice to have some diet coke on hand and the like.

I'm sure I have had deep fried bacon unfortunately that was many braincells ago. R&D costs there wouldn't be too costly though. When I was a kid and worked at a diner we par cooked bacon. Then through it back on the griddle and put a bacon press on it to get it flat and crisp. My only concern about thick cut bacon would be the baby boomer's who I think will make up a significant part of your business. I'm guessing the 50+ crowd may find it difficult to deal with. Curious, at the games are more than 1/2 the patrons 50+?

This is in Bismark ND? Tough one on the name without having a feel for the area. Keep in mind It's your money and future I'm playing with, worse that will happen to me is I won't be able eat there six months from now. My gut is the seller wants you to have it. His willingness to quasi finance you for a while says to me he has faith in the location and carry over revenue based on past experience. I can't imagine 3 months being a deal breaker. I wonder if you would consider incorporating one of those new diode signs I see more and more of. Really hard to ignore a sign like that says "Coned Beef, Side & Drink $5.50 Today" With these new signs you could even flash a picture in color. Every time I pass the one by me I have to look at the special. That guy starts advertising cheese cake slices I'm gaining weight. On the name change got nothing. If you keep the current name (actually I like that idea) I suggest registering these domain names right now, MRDELICIOUSCHEESECAKE.COM & .net One of the reasons I think the current name would work: "The Cheesecake Factory" this chain seems to be doing well. edited for trying to speill at almost 2:AM...DOH!

I've been thinking about your challenge. And firstly what I need to know is are you single? If not I hope your husband has read this thread. I can't help but think the organizers aren't doing everything they can to help you with the budget (are they seniors?). Are they looking for sponsors? Here these kinds of things have been known to get sponsorships from everybody from Hospitals to Funeral Homes. Both of which are done very tastefully. I'm not saying you should look into it. I'm suggesting you should suggest the organizers look into it. Seems to me something like $300 extra for some entity to get there name in front of 50 seniors would be very doable. Mmmn what could you do with a $9 per person budget? A few sources of info would be other senior organizations, churches, banquet halls, diner theater management. Again let them look, your the chef.

Have been meaning to make thisfor some time. I need to adapt that recipe to vegetarian. Need to get a hold of a few things namely literarinesses "beef and chicken flavored" stock base. When made with bacon KUGALIS (Lithuanian) are extreamly filling. I used to order them at a Lithuanian restaurant that made them in large bread loaf pans. So basically you something like a potato pancake that was shaped like meat loaf. I hope I have time to experiment. Wouldn't cost much to play with. I'm hoping once cooked and cooled I can deep fry in peanut oil.

Source Wish I knew about this like 3 months ago. Think it would of been worth the trip over the pond.

Might take you a while to find one but possibly a restaurant chef would be willing to part with some?

I wonder if this would impact the prices in Europe and Asia? You can double the price of oil but man you start messing with people's beer there could be trouble.

I cook with peanut oil a lot. I make sure everyone I don't know knows there are peanuts about. A pet peave of mine would be people that feel they need to lecture or enlighten me about why they don't eat say red meat. All I really need to know is they don't eat red meat. I'm becoming more and more aware of adverse effects related to people on various medications. It's almost laughable. People sometimes get offended if you ask. I don't want your medical history I just don't want you do drop dead before dessert.

Is Foie Gras a form of Sous Vide? *admits I know nothing about Foie Gras*

Google butterfly cupcake. If you can't find and buy them in time you can make your own with very thinly sliced apple slices. Glaze them unless you want brown ones. Guess that would be a moth.

If financing fails I wonder if the seller would be open to selling on contract? Maybe give you a monthly mortgage with agreement to get financing in 3 or 5 years.

Have you considered gingerbread houses for the holidays? Great way practice pastry skills and there is money in that stuff that no one ever eats.

I wonder if would worth while when you get a location to stock something like 50 different soft drinks? You've got the great burger. Having a soda that people can't get anywhere else might be another draw. Do you offer Blue Cheese? Mix some crumbled Blue with mayo to make it spreadable? Charge a buck extra people that like it will pay it.

I can't help but think of a chef I saw when I was young. He sampled the stocks et al with I think saucers. Taste throw the saucer into the bus pan and adjust. If it took five to do it he used five. Never used the same one twice. I asked about it and they told me the obvious, no double dipping. Latter on I got up enough courage to ask the guy while he was testing and he told me this is what the people will taste. He meant those saucers are the same things the plates are made of. I learned a lot from that guy.