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We do oven dried tomatoes on sandwiches, slice thin, salt and pepper, in a 250 oven for about 30 minutes on a sheet pan wire rack. sweet intense flavor and now they are cooked!

Whole center, they are responsible for the common area. The pest control guy tells me for sure whole center. Every pillar has feces around it.

We bake breasts and dice and portion

We are moving to a bigger and better location! You know how bad mine was!

Exactly, let’s hope. I’ve got movers, oven guys, etc lined up to move out when no mall representativewill be there. I’m done with these people.

I have an attorney and I’m sure the facts are on my side, but my main concern is the 25k deposit I have in lieu of a personal guarantee. I’m guessing we are going to have to fight that one. It sucks to work so hard to have something like this happen, a huge company doesn’t want to spend the...

For instance this is their bait box, actually a rats nest. Feces in the common areas, disgusting.

About a month ago I told the owner of our center that our pest control guy said there are rodents in the center in the ceiling. The owner is a trying to sell the center, they are a large mall company. They basically told me not their problem. I have an attorney and have been documenting...

You are part bbq right? Why not grill with smoked pork and make redneck tacos? Or just straight tacos pastor. Just an idea.

we par bake and then deep fry to order, people love them.

by that logic prime beef is generic because most if not all high end steak houses use it.

Many people use them because they are awesome. That makes them the gold standard, not generic. You should research the work they do into making their tomatoes awesome, it’s amazing.

Looks awesome!

I volunteered in high school with special Olympics, my uncle was in Vietnam and had agent orange, his first son was disabled and we’ve been close for a long time. I’ll look into it thanks and I’ll report back

Walter do you have any advice on hiring people with disabilities if someone wanted to do something on a smaller scale?

Not sure the difference but with Chicago style deep dish we mix dough for 90 seconds, let it ferment for at least 3 days, 5 days better and it pushes out like melted butter

Thanks, we are also considering moving to a better location. One of the prospective buyers of our center said I’ve been buying malls for 25 years. I’ve never seen a better restaurant in a worse location.

Anyone have a dip in sales after their first year? We opened in November of 2014 and Jan 31 of 2015 we had an awesome review in the local paper that basically doubled our business overnight. We were having good comparable sales until the end of January 2016 then things dropped by 25%.

How is it done? Is it a long process? How often?

They’ll usually give you the brewing equipment if you buy the iced tea and coffee from them, sysco etc