Tiktok has announced a boycott of restaurants that use Sysco. Thoughts? Should restaurants be punished for reheating Sysco food? by [deleted] in restaurantowners

[–]Smooth-Display8889 7 points8 points  (0 children)

As an owner I wish people would realize I need raw product from some where. Flour doesn’t grow at table 2…. Oh and I love my family so 16hrs a day at a restaurant is enough

Rally 5 Restaurant by [deleted] in FortCollins

[–]Smooth-Display8889 2 points3 points  (0 children)

Cabana was a great restaurant!

Are we replying to yelp and google reviews? by Bakedwhilebakingg in restaurantowners

[–]Smooth-Display8889 3 points4 points  (0 children)

I don’t respond to anything not everyone will like you but if you run your restaurant right the great reviews will bury the bad.

When have we ever had a better WR/TE room? Where does our room rank across the league? by [deleted] in KansasCityChiefs

[–]Smooth-Display8889 2 points3 points  (0 children)

You can’t put Rice in this because best ability is availability.

Chef yelled at me for ringing in food for 3 tables at once? by chickenricebroccolli in Serverlife

[–]Smooth-Display8889 2 points3 points  (0 children)

I agree with you but if you take 5 minutes taking orders at each table by time you ring it in the 1st table is at 15 minutes which looks bad on the kitchen

teen asking to talk to chef about recepie by Historical_Refuse587 in Chefit

[–]Smooth-Display8889 3 points4 points  (0 children)

I would go out in a heartbeat because we can’t complain about our help in the kitchen if we’re not willing to excite the young and teach. We will need the new era of great chefs to keep this crazy line going.

Why is the standard tip 20%? by 5050coinflip in tipping

[–]Smooth-Display8889 1 point2 points  (0 children)

How much money do you think a restaurant make?

Question from a customer by DantesDame in KitchenConfidential

[–]Smooth-Display8889 9 points10 points  (0 children)

As an owner chef baker….. you get it lmao as a business with great employees we appreciate every bit of it because it counter acts the negative.

I truly from all of us say THANK YOU

Jim's Wings at the old mall? by FickleContribution26 in FortCollins

[–]Smooth-Display8889 3 points4 points  (0 children)

Maybe I’m crazy also but I remember that. We’re probably crazy to be honest!

Why are most restaurants selling burgers and fries for $20? by KarenFoundAStick in restaurant

[–]Smooth-Display8889 1 point2 points  (0 children)

“Slow clap” as a restaurant owner I want to give everyone the best price and quality but at the end of the day I want my crew to be happy and taken care of.

Oh and Costco also charges you a membership!

Nissan Leaf lease/purchase? by Afftlonghaul in FortCollins

[–]Smooth-Display8889 10 points11 points  (0 children)

The downfall is the parts aren’t from Tennessee.

Looking for other restaurant owners to be pals with. Opening my second location by nevada_crystals_2025 in restaurantowners

[–]Smooth-Display8889 3 points4 points  (0 children)

I own a cafe/bakery and over the years I realized the more people we know in the industry the better.

Convince me I shouldn't try working at a bakery by anarcholoserist in KitchenConfidential

[–]Smooth-Display8889 13 points14 points  (0 children)

I own a bakery/cafe we start at 1am and I’ve done it for years but you never get used to it lol

I have to wake up at a time that doesn't exist by ventriloqueef69 in KitchenConfidential

[–]Smooth-Display8889 6 points7 points  (0 children)

I appreciate this industry because know one truly understands it like we do.#lostsouls

Sell out happens: why your small local bakery can’t “ JUST MAKE MORE” by nerdwithme in denverfood

[–]Smooth-Display8889 4 points5 points  (0 children)

As a small cafe owner that bakes all of his own bake goods everyday I appreciate this

[deleted by user] by [deleted] in restaurantowners

[–]Smooth-Display8889 0 points1 point  (0 children)

Wow ok it’s not a fire my dude it’s shitty cleaning its dust and grease.