Frank 'N' Stein?

Someone was asked what his favorite mall-restaurant was, mistakenly thought of as Manchu Wok. Here is the nostalgic reminiscence: "No, it was Frank & Stein. Not just because they were the first mall food court place that I saw serve beer, they had the same kind of red hots that that you could get at a Rochester Red Wings game. The “red” would come off on the bun a little, but still good. I think it’s a popeyes now though."

More like limps...

Any new place of business - and this is particularly evident in retail - takes time to get up running like a well-oiled machine.  This goes for big-name franchises in the fast food business in particular.  The new Duncan Dunkin' donuts on 14th & L in Washington, D.C. has earned the "distinction" of not being an exception to this rule.

How do I know?  I found out firsthand the other morning.

I thought it would be a good idea to get a ham, egg and cheese on an english muffin with hash browns.  Here's how it went:

Me:  Uh, yeah, may I have a ham, egg and cheese breakfast sandwich with...

Cashier:  I'm sorry, sir.  We're out of english muffins.  We have croissants, bagels, white toast...

Me:  White toast will be fine.  AND, may I also get the six-piece hash...

Cashier:  I'm sorry, sir.  We only have the nine-piece.

Me:  That'll be fine.  Wait...  You have enough of these to sell nine at a time, but you can't give me six of them?

Cashier:  Yeah, we only have the nine-piece

Me:  That'll work, then.
 -----------------------------
And the wait was a little too long.  There's ONE guy who handles the breakfast sandwich and hash brown orders, and let's just say he is not in anything resembling a hurry.  For a managerially-attired person creeping along, amid a sea of scrambling subordinate Duncan Dunkin' Donut-ites, this is a problem.  Especially if you care at all about the principle of Leading By Example.  Most of the other employees we're getting in each other's way right around the battery of coffee-making equipment on the other side.  I was waiting to see a coffee-scalding incident as massive as it would be unprecedented.  One employee was counting pennies where customers place their orders.  Pennies were scattered all over the place. Practically speaking, that isn't a real problem, other than it does contribute to an overall sense of chaos and disorganization.

Also, the place is really small, so everyone is all bunched up in the unofficial waiting area, which you have to share with the door swing arc on one side and the condiment, napkin and garbage station on the other.  The stairs leading back up to the street side is often lined with waiting patrons, some of whom are blocking the way in and out.  MAJOR FIRE CODE VIOLATION.

Anyway, I can't see that anything will improve on the architectural front, so that leaves adequate food supply and personnel.  Improvements in these areas will ensure that we turn that limp back into a run.

Retail Gyro Meat

A difficult find-- this is exactly what you get if you ask for a gyro. Add pita bread and the yogurt/cucumber/garlic sauce (whatever you want), it IS what you get if you ask for a gyro.

The problem is, most people never get to see it on its own, let alone make make use of it as THEY see fit. Pizza toppings, pasta, sandwich meat, burgers, grilled, etc...gyro meat is VERY difficult for people to get a hold of.

Here it is prepared. HAhahahahaha......:

Tabasco Sauce(s)

There was an article about a Tabasco sauce heir dying, which prompts this new entry. Tabasco doesn’t need to be reviewed. Everyone has known for years and years how good it is. But, there are like 20 different ones. However, "people know that the original is the flagship and IS THE BEST" (in the person's opinion who wrote that).