Recent content by HannahBananas

Hey All, OK, lol thanks for all the comments and I see we are all sharing as usaull which is awsome. Let me update you all. I took some great advise from a couple of new friends who actually called me directly from this forum. I’m standing strong on my prices and keeping my quality and service...

Hi Everyone, I’m really at a loss here about this economy and my business. There is absolutely not 1 negative thing out there about our food and service, people love us and our return rate is really amazing to me that I actually did it on my own. The website is up and running ok, revention and...

Awsome thanks , I too am probably gonna use Stockpot frozen soups and just add stuff to them like meat and such to get my sauces. They have a ton of choices, then I can just use them for both soups and pasta night. Thanks again,nice website.

Hi Pizza, I’m starting an all you can eat pasta night to help us with midweek economy slump. I’m interested in your storage techniques after cooking, for our fett we just put it in a plastic storage box with a little evoo and then toss it ini the fridge till we need it. I’m starting to portion...

Happy Birthday!

We use 5 21/25 tail on but shelled frozen shrimp, toss them in a skillet with pomace oil and house seasoning. Just as they start to turn white, we add 1 oz of our garlic harb butter sauce ( Real butter, basil, oregeno, fresh minced garlic ) some white wine and continue cooking. Then we add...

Thank you everyone, I think I got it now. I will start my all you cen eat next week and let you know how it goes.

I hope some of you have Pizza and pasta, I’m starting an all you can eat pasta night and was wondering how you hold p[asta and cook it to order. We have a hot table for the sauces, I do have shrimp and chicken scampi now but we finish the pre cooked pasta right in the scampi pan. I’m looking for...

This is my first full year open and we are seeing a very modest bump. I am introducing “special” nights and that really boosts sales. we have a larger kitchen and a fuller menu than most, but my friend is doing a rib night in his pizza shop out west and its a crazy hit. I gave him my recipes and...

Yes, fresh chicken really needs to be on your menu, I pay 1.10 1.29 a pound. As we all know bone in chicken wings are very expensive, .27 to .33 cents each, so what I did was offer “boneless” wings along side them on my menu (you can see my menu online at www.HannahBananasOnline.com) and my...

Hi All, Since the slow September season has come upon me I was clammering to find a cure to the ho hum days of Fall. My kitchen is small and my menu is already very large and I wanted to sell ribs from the beggining, but it just wasn’t possible to run them 7 days. So I came up with rib night on...

Anyone else using Hunger Rush, what the hell we supposed to do! 50% of my business is ordered online any suggestions what are you all doing? :? PS sorry I was a little selfish, God bless you guys down there, we hope you get back up and running, just freaked out a bit, we’re all pullin for ya

We use the good ole 50% salt 25% pepper and 25% garlic powder shake it on as soon as they come out YUM!

Really nice look! Good luck with it, it’s awsome. Are you by a beach or is it a touristy area? Have a great day. Willi

The cost for mixed fresh breasts this week is 1.49 a pound, sauce .03, take out .12 (45% of my orders are take out), flour .04 I sell an order for 6.95 which brings me in at about 24%. As for the salt item, I’m “assuming” that by adding the garlic salt rather than straight salt there may be (...