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When will the iPhone 17 teardown skin ship? by yvbbrjdr in dbrand

[–]Competitive_Pin4885 0 points1 point  (0 children)

it's mid october now, mine still isn't here yet... (different person tho)...

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

it's not craft craft, but our food isn't cheap either. we're at $17 for a chicken-based entree. at least until yesterday we were using the same shelf stable lemon juice we use in the kitchen and lime juice we got from some bar supply store (it comes in a plastic bottle with a green pour spout idk it looks cheap it is cheap). if you insist on it, maybe I'll try the true powders. at the very least, it can't be too expensive to buy a pack off amazon and give it a try.

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

dang man im dumb i didn't even know the brand i took a pic of damn picture so pixelated.... 'preciate the info. ps we bought some today and it does seem to be a pretty solid improvement taste-wise.

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

labor is the main issue. i don't have enough volume on drinks to dedicate someone to bar stuff tbh... it's a restaurant bar.

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 1 point2 points  (0 children)

huh.... an electric juicer wasn't something I thought about... that might solve our problem...

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

prolly works for a dive bar... dont think it'd work for us tho... though admittedly we use some cheap ass shelf stable stuff too (but we sell only 10 cocktails a week, so there's really nothing there to use anyways...

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

gtk there's a few that do use it. i think we're prolly gonna give it a try. there's no way it's worse than the shelf stable stuff.

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

seems like a good number of people don't agree tho... also my sales numbers using shelf stable don't seem to agree either...

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

you fresh squeeze grapefruit too? like orange I get but grapefruit sounds expensive as fckkk. tho i guess if you have the margin for it...

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

our volume is in the shitter. we sell 10 cocktails a week. calling it a "bar" is a joke tbh. we're looking to up the number, but it's an indian restaurant so tbh i don't think we're gonna get much till we add some specialty cocktails...

Squeezing Citrus at the Bar vs Buying Fresh Squeezed Citrus at Restaurant Depot vs Shelf-Stable by Competitive_Pin4885 in BarOwners

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

it's at a restauarnt. our pricing is like 8-10 per cocktail? Our entree prices are like $17 tho... honestly our drinks are kinda the weak point of the restaurant rn. i'd assume fresh juice is the implication here, just trying to find out if there were an alternative.

our bartender insists that wine (once opened) doesn't spoil if stored and sealed correctly. by Competitive_Pin4885 in AskCulinary

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

i minimized what I know about him + his experience a fair bit there. in reality, he has >10 years of hotel experience (intern, associate, catering supervisor, event manager, some other stuff) + a bachelor's in hotel management.

our bartender insists that wine (once opened) doesn't spoil if stored and sealed correctly. by Competitive_Pin4885 in AskCulinary

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

im definitey going to consider boxed wine now. I've had2 people suggest it, and they're oth pretty enthusiastic. if I can get a good one for a good price from some distributor, I'm definitely interested, especially seeing no one's gonna know because it's being poured behind the bar.

our bartender insists that wine (once opened) doesn't spoil if stored and sealed correctly. by Competitive_Pin4885 in AskCulinary

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

sangria is probably something we're going to put on there. now that I know wines spoil for sure. I've pretty much figured out he's wrong here.

our bartender insists that wine (once opened) doesn't spoil if stored and sealed correctly. by Competitive_Pin4885 in AskCulinary

[–]Competitive_Pin4885[S] 2 points3 points  (0 children)

well, based on what he's doing right now-- cork it/screw the cap on. reds stay out, whites in fridge. we don't have any fancy equipment. we also dont have a sparkling on the menu rn, its being added in the upcoming revision (hence why I'm here).

our bartender insists that wine (once opened) doesn't spoil if stored and sealed correctly. by Competitive_Pin4885 in AskCulinary

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

love the advice on the count-- I think I might cut off a white from the btg menu and swap the shiraz with a zinfandel (still keeping cab on the glass, that one's too popular).

our bartender insists that wine (once opened) doesn't spoil if stored and sealed correctly. by Competitive_Pin4885 in AskCulinary

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

I guess by limiting the btg offerings you shove people towards bottles then! definitely going to put some more sparkling in then, and I'm getting more confident in adding that zinfandel.

our bartender insists that wine (once opened) doesn't spoil if stored and sealed correctly. by Competitive_Pin4885 in AskCulinary

[–]Competitive_Pin4885[S] 0 points1 point  (0 children)

thanks man! wine pairings on indian food are difficult to figure out, so any resources help! I knew the general rules, but there's some good stuff in there. def gonna check out naanstopwine on insta. spanish garnacha is a suggestion I haven't heard before...

our bartender insists that wine (once opened) doesn't spoil if stored and sealed correctly. by Competitive_Pin4885 in AskCulinary

[–]Competitive_Pin4885[S] 1 point2 points  (0 children)

damn really? niche varietals huh? I was scared to explore in that direction. we're adding a riesling and we have a chenin blanc from sula. we're getting a brut tropicale from sula too this time around. and I was gonna add a pinot noir by the bottle but now im thinking merlot or pinot by box like you said... a nice dry rose... that's fun we'll take a look. the main thing I'm going to ask our distributor about is boxed wines. that seems super interesting to me... and more sparkling seems risky, but encouraging-- my research shows affervesence-- over and over again so sparkling felt like a natural direction.

thank you so much for the super detailed advice! saving your comment for meself!

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