Strong coffee is a myth
- Thread starter Rick
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Petrol & Powder
Well-Known Member
A few points about Chick-Fil-A (and I have no affiliation with Chick-Fil-A)
1. They generate over 11 billion dollars of revenue a year (one of the highest of the American fast-food chains) and they do that with less than 3000 stores (one of the lowest number of stores in that market). Plus, they generate that incredible profit with fewer stores on top of the fact that they only operate 6 days a week.
2. They are not a publicly traded company. Chick-Fil-A is owned by the Cathy family.
3. The parent company maintains ownership of every store. A person "buying" a franchise is really just buying the opportunity to operate a store and the parent company maintains strict control of that operation.
4. The company rejects over 99% of the applications of the people seeking to become operators. They are very selective of the people they allow to run their stores. The "buy in" for a franchise only requires $10,000 but they are very careful about who they allow in.
5. The average revenue of each store is over 4 million dollars a year. (and they do that while operating only 6 days a week)
They're doing it right.
Oh, and they employ over 37,000 people and make a great product delivered with excellent service.
1. They generate over 11 billion dollars of revenue a year (one of the highest of the American fast-food chains) and they do that with less than 3000 stores (one of the lowest number of stores in that market). Plus, they generate that incredible profit with fewer stores on top of the fact that they only operate 6 days a week.
2. They are not a publicly traded company. Chick-Fil-A is owned by the Cathy family.
3. The parent company maintains ownership of every store. A person "buying" a franchise is really just buying the opportunity to operate a store and the parent company maintains strict control of that operation.
4. The company rejects over 99% of the applications of the people seeking to become operators. They are very selective of the people they allow to run their stores. The "buy in" for a franchise only requires $10,000 but they are very careful about who they allow in.
5. The average revenue of each store is over 4 million dollars a year. (and they do that while operating only 6 days a week)
They're doing it right.
Oh, and they employ over 37,000 people and make a great product delivered with excellent service.
CWLONGSHOT
Well-Known Member
I also agree about Cracker Barrel. I have been in them all up and down east coast and all very consistent good service and better then passable food and fair costs. Plus the little consession area for old time snacks and clean restrooms.
Winelover
North Central Arkansas
Probably, why everyone I came across is crowded.
JonB
Halcyon member
I like Culver's.
yeah it's a chain, and I guess it fits the description of fast food...I mean they do have a drive through.
BUT...The food is nothing like McD or BK.
During Lent, they have Walleye. I try to go often during this season, as their deep fryed Walleye fillets are as good as any I've had anywhere anytime.
With that said, I am like Bret, I avoid most Fast food, because of the Carbs.
Ian
Notorious member
Culbers is OK, not great. Can read a newspaper through their boot-tough, gristly patties and the buns are the size of biscuits. Not bad taste though. Whataburger used to have a bun toaster machine on a conveyer that also basted them in melted butter, and the stuff between the buns was all good. Now a burger is $20 and not nearly as good.
CILANTRO! DISGUSTING! It tastes like stink bugs, trust me, I chomped down on one by accident as a kid while eating wild mulberries off of the tree. The mere thought of cilantro triggers ptsd! Weird thing is I still like parsley, fresh or dried.
CILANTRO! DISGUSTING! It tastes like stink bugs, trust me, I chomped down on one by accident as a kid while eating wild mulberries off of the tree. The mere thought of cilantro triggers ptsd! Weird thing is I still like parsley, fresh or dried.
What does a stink bug taste like? 
L Ross
Well-Known Member
Sittin' here trying to think of some food I really dislike. Okay okay, a "friend" had me try an anchovy. Not the greatest. That said, used in a recipe to add salt and that fishy umami that you get from fish sauce or Worcestershire, might be useful.
I did not like cilantro when I was first getting it on chicken burritos at a Mexican restaurant a little over 20 years ago. I grew to tolerate then actually like it. Now I use it quite a bit. Sadly, it does not keep well. Wrapped in a damp dish towel in the veggie crisper drawer is best. But then I think a lot of us can think of things we were not fans of initially. Coffee, beer, straight bourbon, tzatziki sauce, high spicy foods.
I did not like cilantro when I was first getting it on chicken burritos at a Mexican restaurant a little over 20 years ago. I grew to tolerate then actually like it. Now I use it quite a bit. Sadly, it does not keep well. Wrapped in a damp dish towel in the veggie crisper drawer is best. But then I think a lot of us can think of things we were not fans of initially. Coffee, beer, straight bourbon, tzatziki sauce, high spicy foods.
Rockydoc
Well-Known Member
I have found two. And I tried them twice with several years between attempts. LIMBERGER cheese and a French liquor named Chartreuse. YEUW and Yuk.
smokeywolf
Well-Known Member
Got me thinking about some of the restaurants I've been to.
There was a place in Ventura, CA called "The Big Green House". To the locals it was known as, "the chicken, steak and chocolate cake place". The entrees were either chicken or steak and chocolate cake and/or ice cream was the desert choice. Family style service; big bowls of veggies, rolls, mashed potatoes, gravy, etc. brought to the table.
Kids under I think 13yo were charged based on their weight. Scale was next to the cashier's station near the front door.
There was a place in Ventura, CA called "The Big Green House". To the locals it was known as, "the chicken, steak and chocolate cake place". The entrees were either chicken or steak and chocolate cake and/or ice cream was the desert choice. Family style service; big bowls of veggies, rolls, mashed potatoes, gravy, etc. brought to the table.
Kids under I think 13yo were charged based on their weight. Scale was next to the cashier's station near the front door.
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Missionary
Well-Known Member
I personally think weight is how airlines should charge passengers plus baggage.
fiver
Well-Known Member
when i was working in nortdakoota we would take a small plane up from Wyoming.
as we loaded the plane it was 'fat guys up front' and everyone else ducked and shimmied between them to get to their seats.
the 'plane' had two rows of seats smaller than a lawn chair.
oh,, the fat guys had to go up front or the plane would tip back and crumple the tail section.
anyway that poor plane would get tossed all over in the air and taking off or landing at the airport was always an adventure because you either dropped off of or barely cleared the 200' bluff at the end of the runway as the plane struggled to gain or lose the right amount of altitude in the thin air.
as we loaded the plane it was 'fat guys up front' and everyone else ducked and shimmied between them to get to their seats.
the 'plane' had two rows of seats smaller than a lawn chair.
oh,, the fat guys had to go up front or the plane would tip back and crumple the tail section.
anyway that poor plane would get tossed all over in the air and taking off or landing at the airport was always an adventure because you either dropped off of or barely cleared the 200' bluff at the end of the runway as the plane struggled to gain or lose the right amount of altitude in the thin air.
RicinYakima
High Steppes of Eastern Washington
FWIW, the new generation's idea of fast food burgers.
edition.thrillist.com
The Best Fast Food Cheeseburgers, Ranked
The humble cheeseburger remains the cornerstone of the American fast food experience.
edition.thrillist.com
L Ross
Well-Known Member
Dear God, the "new generation's" idea of written communication. When the page became unresponsive I quit, with gratitude.FWIW, the new generation's idea of fast food burgers.
The Best Fast Food Cheeseburgers, Ranked
The humble cheeseburger remains the cornerstone of the American fast food experience.
Bret4207
At the casting bench in the sky. RIP Bret.
There are many foods I want nothing to do with. As I said, green bean casserole = dog vomit. The sheer texture of many foods puts me off- wax beans, Lima beans, most squash, fried zuchinni, pretty much any breaded and fried veg, soggy canned string beans and about half of the buffet at your local Chinese place. Then there's the taste of the individual item- love raw carrot but cooked carrots trigger my gag and barf complex, unless they are in stew or soup. Weird. Most sea food I don't care for, that includes crab. I like good lobster, but that means fresh caught, spiny lobster cooked on a driftwood fire on a beach in Okinawa with tails big enough to slice like a steak! You don't get that at Red Lobster. OTOH, I love cold water freshwater fish, but not so much warm water stuff like catfish, bass or Crappie. Not a huge fan of chocolate, less is more IMO. Olives are for Martinis and I don't drink Martinis, so we're good there. Although I have a good deal of Irish in my lineage, just the smell of a boiled dinner makes me a bit queasy. I can choke it down and like the corned beef, but I have to wait until the olfactory senses get overwhelmed and sort of shut down. The list of prepared or semi-prepared "foods" I want no part of is immense- Steakums, Hot Pockets, White Castle frozen burgers, anything resembling an Egg McMuffin breakfast food, so called frozen "pancakes" or "french toast", Poptarts with any chocolate or icing- plain strawberry for me! I adore good breads, rolls and biscuits, a little bit of heaven right there. Not a big fan of oily foods, despise Italian dressing and vinegar in general, with a few exceptions like a good, crisp dill pickle.
None of this really matters at all. We all have likes and dislikes. I grew up in the heart of real maple syrup country, but it's just too darn sweet for me. Others adore it. To each their own and be happy I say!
None of this really matters at all. We all have likes and dislikes. I grew up in the heart of real maple syrup country, but it's just too darn sweet for me. Others adore it. To each their own and be happy I say!