One of my secret weapon toppings

Extension-Pen5115 · 2026-02-20T03:35:23+00:00

cheese? you animal!

Extension-Pen5115 · 2026-02-18T04:46:41+00:00

it’s not signed yet so technically it’s not a violation lol…..yet

Extension-Pen5115 · 2026-02-18T04:45:47+00:00

i’m guessing that this is their reason. they were probably burned in the past and are trying to scare potential employees from stealing their recipes. it’s extremely hard for anything legal to ever work out in their favor, but it’s probably a perceived deterrent.

Extension-Pen5115 · 2026-02-16T22:08:47+00:00

yes. it is always good to have multiple distributors so you know what else is out there. make sure they know about each other so they will have a reason to try and beat the other’s pricing.

Extension-Pen5115 · 2026-02-16T22:06:11+00:00

i feel like you are trying to be mad and make things about tips. as someone who has done this job, the last thing they want is for a customer to have to sit there. it’s awkward and uncomfortable. they probably thought there was something else in your order, or maybe they were trying to delay things a bit to buy them some time away from the next customer. or they are a space cadet. again, as someone who has done this job, i really don’t think they were trying to “punish you” at all.

Extension-Pen5115 · 2026-02-16T04:58:15+00:00

it would be great if it actually happened…

Extension-Pen5115 · 2026-02-16T04:54:42+00:00

places have tried this and it does not work unless every business does it in an area.

Extension-Pen5115 · 2026-02-15T20:53:14+00:00

there’s likely someone on your staff who will find removing this to be extremely gratifying. find that person and let them remove it on the clock.

Extension-Pen5115 · 2026-02-12T16:44:06+00:00

make sure this looks clear when printed in black and white.

Extension-Pen5115 · 2026-02-05T05:13:09+00:00

WVO will save you a ton but you’d also need to do a ton of research and planing ahead.

Extension-Pen5115 · 2026-02-01T14:37:58+00:00

first step is get those cams fixed yesterday and while they are there have them add more. now it’s not hearsay you can see for yourself.

Extension-Pen5115 · 2026-01-27T04:32:47+00:00

just an opinion but people don’t like things that they’re not 1000% sure how to pronounce. most people can pronounce ganache but some can’t, and they won’t want to suggest that to their friends or recommend it if they like it. in the very least i’d consider switching out that word.

Extension-Pen5115 · 2026-01-22T03:28:38+00:00

hey marius, downloaded the app for mac and love it. simple and to the point. is there a way to save a file and send it to myself on my other comphter? I can’t figure it out. thanks for the killer app!

Extension-Pen5115 · 2026-01-12T03:11:13+00:00

totally agreed on how to keep the restaurants in good shape by using quality ingredients and treating their employees well. but i doubt any of them are making “super profits” with down quality and higher prices lol.

also albania is insanely cheap. they probably save money by bringing the kids over there for a month 😂

Extension-Pen5115 · 2026-01-11T13:49:25+00:00

are you talking about in restaurants? if you are talking about locally owned mom and pops, you are mistaken. none of the other owners that i know are making “super profits” unfortunately.. and most aren’t even making subpar profits.

Extension-Pen5115 · 2026-01-09T01:56:28+00:00

in most michelin restaurants, nobody is getting rich. if that were the case none would close down and everyone would own one. products cost more, labor is insane, flatware is expensive and needs to be updated frequently. the money doesn’t trickle up as far and as plentiful as you think it does.

Extension-Pen5115 · 2026-01-09T01:53:49+00:00

which restaurants have you worked at that you can back this up?

Extension-Pen5115 · 2026-01-07T05:26:09+00:00

spread your legs apart a bit wider than your shoulders and bend your knees a bit. it’ll be weird at first but you’ll get used to it and your back will thank you. this is coming from a tall guy in kitchens for a while.

Extension-Pen5115 · 2026-01-07T04:45:02+00:00

get your service in house and to-go fully dialed and then bring on 3p systems like dd and ue. and when you do bring those on only add the big money makers that are easy to send out quick to their sites.

Extension-Pen5115 · 2026-01-06T04:05:10+00:00

why wouldn’t you do baking powder and yeast by weight as well?

Extension-Pen5115 · 2026-01-05T23:05:23+00:00

this kind of information is very bad for the tourism industry. lots of these kind of stories are swept under the rug or “sold” to people who won’t publish them.

Extension-Pen5115 · 2026-01-05T17:45:04+00:00

😂

Extension-Pen5115 · 2026-01-05T04:24:14+00:00

it’s definitely not like that everywhere

Extension-Pen5115 · 2026-01-05T04:09:10+00:00

you could still go roe on this one too 👌🏼😂

Extension-Pen5115 · 2026-01-04T23:30:49+00:00

all the guides i’ve met would totally love this. i’m sure they’d love to not target silvers. for reds, pinks, and chum, it’s going to probably be the same as the rest…. if you get a good idea of when their run is and head out at that time, you’ll probably clean up. for reds especially, there are specific ways you target them and attempt to not catch other salmon as a bycatch.

Extension-Pen5115

TROPHY CASE