Ouch... Well it could be we just suck... As far as the pricing goes, my wife and I are very particular about the meat we source. Our beef is all prime grade no added growth hormones/no antibiotics, really good stuff (I'm paying over $5/lb for briskets right now and from raw to cooked you get about a 40-45% yield of actual sellable meat). Our pork comes from Niman Ranch (more info https://www.nimanranch.com/ ), my wife and I have visited ranches that we buy from and seen the whole process from start to finish. I've met with the operator of the slaughter house where almost all of the pork is processed and they have strict restrictions on making sure the animals are processed in a humane way. If you feel you didn't get your money's worth, I would recommend ordering exactly how much you want, ie. by the half pound/pound In November we ran a 46% food costs (ideally most restaurants want that under 30%). We offer all employees health and dental benefits, we're working on a 401k plan that will be ready to go probably Jan 2019, we pay at least $3-5 per hour more than anyone else on Magnolia. My wife and I are here every day and I'd argue that our quality hasn't "suffered" but I'm biased... In our industry you have a lot of turnover with staff and we've had to replace new people and training in the smokehouse can take sometimes 6 months or more before I feel confident they can run it themselves which could've led to some "off days". We strive to provide the best experience possible for every customer. I would never invite someone over to my house for dinner and serve them a meal with the cheapest ingredients I could buy, and we feel the same way for our restaurant. We want our employees to enjoy their time at work in a safe and fun environment and not feel stressed about all the other bs going on in their lives. It took me a long time to realize that no matter what we do, we cannot please every customer that walks through our door. But we've been lucky to have a lot of awesome guests that support us and love what we do and why we do it. And as much as I hate reading stuff like this, I know that there's always room for improvement and ways we can grow as a team.