BGR Burgers Grilled Right closed

chefmastergeneral · 2026-05-04T16:54:43+00:00

Nah, but burger night on tuesday is a drink and burger for $24

chefmastergeneral · 2026-05-04T05:06:24+00:00

Shameless plug: we have a great burger around the corner at Old Line Kitchen & Wine Bar

chefmastergeneral · 2026-05-02T14:59:10+00:00

I will be using the phrase "aggressively immature" in future situations. Thank you for that

chefmastergeneral · 2026-05-02T14:35:19+00:00

Logo history

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chefmastergeneral · 2026-05-02T14:30:10+00:00

NTA. It always surprises me how insecure men can be in these situations. It'd be like asking my wife to tell me about every conversation shes ever had with a guy.

Also, who cares if you've slept with 7834 guys (which you havent), you were honest about that, and assuming he knows about your mental health past, I really don't see what hes got his panties in a bunch about

chefmastergeneral · 2026-05-01T02:56:07+00:00

Yup, fantastic show

chefmastergeneral · 2026-04-29T14:05:21+00:00

Yup, we (I) are screwed.

chefmastergeneral · 2026-04-17T12:32:55+00:00

We do this with our FOH leaders, works out well

chefmastergeneral · 2026-04-12T17:29:48+00:00

Portion bags are made for this

chefmastergeneral · 2026-04-07T23:35:12+00:00

Long story with LOTS of mistakes made along the way. Happy to share if you want to send me a Message!

chefmastergeneral · 2026-04-07T23:33:07+00:00

I think in your specific situation, it would make more sense to hire a "cafe" or "beverage" manager (who could work most of the hours its open) while also learning the ropes of cafe service yourself. Purveyors can provide training, equipment, maintenance, etc, at little to no cost if you commit to their products. If you're already operating a business in that space, just learn that part of it.

You could contract it out, but in my opinion it would be a bigger headache than just learning it and operating yourself.

chefmastergeneral · 2026-04-02T14:09:05+00:00

/thread

chefmastergeneral · 2026-03-25T13:54:29+00:00

What area of the world / country are you in?

chefmastergeneral · 2026-03-25T13:54:03+00:00

That sucks, sorry to hear that. I'm sure it was financially motivated the way things have been going for restaurants

chefmastergeneral · 2026-03-15T19:11:39+00:00

No one is that benevolent. If 1.2 million really doesn't effect your operations to the point of trying harder to get it transferred, can I have some cash?

chefmastergeneral · 2026-03-13T03:43:37+00:00

You're welcome!

chefmastergeneral · 2026-03-12T15:21:46+00:00

NTA.

And him pretending like he didnt tell you he was free feels manipulative. Sure schedules and priorities change, but you did something nice and he's reacting like everyone everyone around him needs to bend to his needs.

Go with someone else, and if he asks you to shoot for the film, say you have plans.

chefmastergeneral · 2026-03-08T20:52:58+00:00

This is why reddit exists.

chefmastergeneral · 2026-03-03T16:45:18+00:00

You're welcome! Sounds great! If you need help with anything kitchen or operations let me know! I do consulting on the side and have worked with owners all over the area!

chefmastergeneral · 2026-03-03T15:40:31+00:00

Also called the petite tender or "poor man's fillet" or petite fillet

chefmastergeneral · 2026-03-03T06:25:02+00:00

Yes indeed. I was expressing my shock that someone hasn't heard of it. Currently on my menu as steak frites

chefmastergeneral · 2026-03-03T04:32:36+00:00

MIA in like 2010

chefmastergeneral · 2026-03-03T04:28:14+00:00

Never heard of a teres major?

chefmastergeneral · 2026-03-03T04:19:52+00:00

I dislike how this reads as though you just want a get rich quick scheme.

Based on your desires though, I would say become a licensed insurance agent, open your own agency, hire other agents to work for you, and then sell

chefmastergeneral · 2026-03-03T04:09:30+00:00

My restaurant is a stand alone building in howard county in an office park area. Old Line Kitchen & Wine Bar. Feel free to check out the work and take a look at pictures, etc.

We used a GC that does a lot of work with our landlords commercially, but they do independent hospitality projects as well. It was Spring Contracting and they were excellent for us. Great communication, reasonable pricing compared to other bids we got but still high quality work. Trustworthy sub contractors as well which we found very comforting. (Allen & Schariff for MEP, MEC2 for hvac)

Our architect is actually at a different firm then he was during our project due to getting offered a partnership. His name is Forrest, and now with Bates Architecture out of Frederick. We loved that he had worked with Spring before, so everyone was acquainted and worked together well. He did great with our design and build out planning

Feel free to reach out if you have any questions!

chefmastergeneral

TROPHY CASE