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re: What's your go-to Waffle House order?
Posted on 1/22/21 at 8:37 am to RD Dawg
Posted on 1/22/21 at 8:37 am to RD Dawg
quote:
Few and far between
I'm sure everyone appreciates your Debbie Downerness.
I don't disagree with your premise that the space is changing.
But if you truly believe there won't be corporate restaurant gigs in 10 years, you need help friend.
Will they look and be different? Maybe so. Will there be less than there are today? Sure, possibly. But they won't go extinct.
Edit: actually, in my opinion, I think a good case could be made for the fact that they'll be more corporate gigs and less Mom and pops in 10 years
This post was edited on 1/22/21 at 8:40 am
1
Posted on 1/22/21 at 3:33 pm to retooc
quote:
But if you truly believe there won't be corporate restaurant gigs in 10 years, you need help friend.
When was this said?
quote:
Will there be less than there are today? Sure, possibly. But they won't go extinct
Mid tier corporate will go the way of TGI Fridays,Olive Garden,Chili's but obviously there'll always be a market for fast food.
It'll be interesting to see how the high tier corporate places (Hillstone Group,Ruths Chris,Mortons,Palm) fare post covid with obviously a much smaller corporate structure.
Posted on 1/22/21 at 3:48 pm to RD Dawg
quote:
It'll be interesting to see how the high tier corporate places (Hillstone Group,Ruths Chris,Mortons,Palm) fare post covid with obviously a much smaller corporate structure.
Might have to deign to letting us peasants eat there. For an hour, between lunch and dinner, on Tuesdays. Can't let us think we're actually welcome or anything...
Posted on 1/22/21 at 3:55 pm to FaCubeItches
I briefly worked at the Palm 25+ years ago. Believe me,it's the last place you wanna eat especially their seafood.
ETA I would hope things have changed in 25 years but I have no reason to believe it has.
ETA I would hope things have changed in 25 years but I have no reason to believe it has.
This post was edited on 1/22/21 at 3:59 pm
Posted on 1/22/21 at 5:17 pm to deeprig9
Way too many people here choose hash browns. Waffle House grits are without equal.
Posted on 1/22/21 at 6:12 pm to deeprig9
Posted on 1/22/21 at 6:22 pm to baconwaffle
A lot of people have good grits, but who else has good hash browns?
This post was edited on 1/22/21 at 7:14 pm
Posted on 1/22/21 at 10:41 pm to deeprig9
Like, every single place in Morocco, dude. Oh...wait...that's brown hash.
Posted on 1/22/21 at 10:56 pm to RD Dawg
quote:
They'll be gone in 10 years along with Longhorn. Not a sustainable business model for either
Lol
Posted on 1/23/21 at 12:05 am to meansonny
quote:
Lol
Outback isn't replacing its older customers with younger customers just like Chili's,Carrabbas,Bonefish,Cheescake Factory,Fridays,Olive Garden etc.
Pretty simple to do the math there chief.
BTW,they were headed on a downward path pre Covid
Bloomin restaurant group on bankruptcy watch
Covid
[quote]Bloomin’ Brands, the parent company of Outback Steakhouse and several other restaurant chains, is given a 13.2% chance of defaulting in the next year.
BTW,here is a link from 2017 Bloomin Brands struggles in 2017
[quote]the parent company of the Outback Steakhouse, Carrabba's, Bonefish Grill, and Fleming's Steakhouse chains, has announced plans to close multiple restaurants.
Last week, the company said in a presentation to investors announcing a loss of $4.3 million in the fourth quarter that it would close 43 underperforming restaurants. Overall, profit in 2016 dropped to $41.7 million from $127.3 million in 2015.
If you think this is sustainable I don't know what to tell you.
I will say Longhorn seems to be doing better and we'll how they come out post
Covid.
This post was edited on 1/23/21 at 2:21 am
Posted on 1/23/21 at 7:41 am to RD Dawg
Went to WaHo this morning.
Got the two egg breakfast. They good people at WH gave me a 4 egg breakfast instead.
Sat at the counter and saw the biscuit habitat.
[/img]
Got the two egg breakfast. They good people at WH gave me a 4 egg breakfast instead.
Sat at the counter and saw the biscuit habitat.
[/img]Posted on 1/23/21 at 7:44 am to deeprig9
patty melt with hash browns all the way and sweet tea.
Posted on 1/23/21 at 8:13 am to RD Dawg
quote:
briefly worked at the Palm 25+ years ago. Believe me,it's the last place you wanna eat especially their seafood.
Places like that the food is usually garbage. They make up for it with excellent service and a feeling of elitism.
I've never eaten at the palm. So I can't say that about them specifically. But it's a country club kinda mentality in a lot of those type spots.
Posted on 1/23/21 at 8:18 am to RD Dawg
quote:
you think this is sustainable I don't know what to tell you.
I believe they will adjust their model to fit the changing times.
Less stores, less concepts, put all resources towards a new fresh idea that fits.
As you mention, this isn't really a covid problem. This has been the trend for years and I believe they'll figure it out.
But I have no crystal ball. And they may very well be doomed.
Posted on 1/23/21 at 9:09 am to RD Dawg
Great math, chief.
Revenue down in the 2nd quarter of 2020.
Restaurants struggling at the tail of Obamas economy.
Economies are cyclical. And contractions are normal reactions within the cycle.
You say outback and longhorns wont be around in 2031. I can agree to disagree. They fit a demand in the marketplace that isnt going anywhere. They will have ups and downs like all restaurants since forever. Even $15/hr can be absorbed over the next decade (painful but not a death sentence for chains).
Revenue down in the 2nd quarter of 2020.
Restaurants struggling at the tail of Obamas economy.
Economies are cyclical. And contractions are normal reactions within the cycle.
You say outback and longhorns wont be around in 2031. I can agree to disagree. They fit a demand in the marketplace that isnt going anywhere. They will have ups and downs like all restaurants since forever. Even $15/hr can be absorbed over the next decade (painful but not a death sentence for chains).
Posted on 1/23/21 at 9:48 am to meansonny
I agree chains will survive. Even if they look a little different.
There will be a tipped employee provision. So this will only be a kitchen side issue. Making the likelihood they survive it even stronger.
quote:
$15/hr can be absorbed
There will be a tipped employee provision. So this will only be a kitchen side issue. Making the likelihood they survive it even stronger.
Posted on 1/23/21 at 10:23 am to deeprig9
quote:
A lot of people have good grits, but who else has good hash browns?
I tried over and over to replicate WH hash browns at home. Never could do it. I don’t know what the secret is.
BTW, two eggs scrambled with sausage, no grits, double hash browns double covered - grape jelly for toast.
This post was edited on 1/23/21 at 10:24 am
Posted on 1/23/21 at 2:17 pm to SquatchDawg
quote:
tried over and over to replicate WH hash browns at home. Never could do it. I don’t know what the secret is.
The secret, I believe, is that stuff they ladle liberally on to the griddle before they slap the browns down. Some sort of melted lard concoction that actually we probably don't really even want to know what it is. But whatever it is it keeps the potatoes from being dry like the ones at home and also gives them that perfectly crispy crunchy layer
In addition to being dry, the crispy layer on home cooked hashbrowns tastes burnt. Unlike the crispy layer on WH hashbrowns which is near to flavor perfection. That's why those with level heads who are not communists always order their hashbrowns scattered. So that the perfect crispy crunchy layer is distributed throughout the whole entirety of the browns.
Posted on 1/23/21 at 2:41 pm to Jefferson Dawg
It's called "Lo Melt" per a friend in college who worked at WH.
quote:
Wesson Lo-Melt is a high-value semi-solid pan and grill shortening that delivers the flavor and aroma of butter. Using Lo-Melt instead of butter or margarine eliminates spattering, scorching, and sticking.
Posted on 1/23/21 at 2:52 pm to Jefferson Dawg
quote:
That's why those with level heads who are not communists always order their hashbrowns scattered
I have seen them cooked in a ring maybe once or twice. Is that the opposite of scattered? I always wondered what the difference was.
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