lukpac wrote:Anyway...I plan on going back, but maybe in a few weeks or something. I'm hoping they get clued in on how to effectively run a restaurant.
It sounds like this hasn't happened yet. I didn't go, but a few coworkers went for lunch today. The food was apparently fine/good, but I'm told they had to wait for around an hour. One guy said his number was something like 56, and they were just calling 28.
Memo to the FOB guys, if you want to stay in business:
- If you're expecting a crowd (lunch time!) or there *is* a crowd, just keep making fries, rather than waiting until an order is placed. They will get eaten. This would also apply to anything else that will likely get a lot of orders.
- Your signature sandwich is some roast beef, some sauce and a slice of cheese, all on a bun. It shouldn't take more than a few seconds to prepare one of these. Again, if it's lunch time, have a big pile of roast beef sliced and ready to go, along with a bunch of buns and slices of cheese. And keep the beef warm. Despite all of the waiting when I went (or maybe because of it), my sandwich was barely lukewarm.
- Manager/owner guy, if it gets busy, do something besides stand around. Fill drinks. Help prep in the kitchen. Whatever. Don't just stand around looking kind of confused. Have a sense of urgency.
- Manager/owner guy, again, if it's busy and lots of people are waiting, do something to show that you care that they have to wait. Refill their drinks. Punch their cards a second time. Give them a free mini custard. *Something*.
- Make sure everybody working knows all of the menu items, and if there's a special. Telling people on Twitter's there are free custard samples is great, but you should probably communicate that fact when people actually show up in your restaurant.
I'd like to see these guys survive, but I don't expect that will happen unless they can get their heads out of their behinds.
Also, Madison.com has a writeup:http://host.madison.com/entertainment/d ... 03286.html