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Shitposting on here mostly. Hang in there OP.
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Apr 28, 2020 22:15
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Yes, hang in there. Things are poo poo but this too will pass. Also, you are someone who has been running a stellar business. Someone who obviously cares a lot about your craft and about your coworkers. You've done great things in the past and I'm sure you can do good poo poo in the future.
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Apr 29, 2020 00:24
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Yeah, hang in there. It's a pity you can't use the restaurant kitchen for delivery or or something, but I suppose it's just as well you're not trying to airdrop food - one slip up and some poor bastard is getting nailed to their lawn with a bunch of ribs.
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Apr 29, 2020 03:49
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the only way i can think of a better way to die would involve lynda carter somehow
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Apr 29, 2020 03:56
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Sandwich Anarchist posted:Watching my savings evaporate and going insane locked in my house with a 2 year old and a pregnant wife, and trying not to fall into alcoholic depression over the future of my career and family. Kidding. I hope you pull through, dude. Your food looks awesome, I've enjoyed reading this thread, and I hope everything works out for you.
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Apr 29, 2020 05:18
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Just echoing what some others have said, this has been a great thread and you've got clear skills in the kitchen plus it seems like a solid understanding of business and you treat your staff right. Things suck now but you'll get another chance to make things right.
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Apr 29, 2020 09:29
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Sandwich Anarchist posted:The entire staff has been laid off, none of us are receiving unemployment because of the broken system in our state, and we have no sign or news of the restaurant reopening. We rely on the 2 hardest hit industries in the world recovering before we can reopen. Well, gently caress. Is there a fundraiser or anything akin to that for your staff? We've been doing fundraising through my office for some of the contract staff that support our office... would be happy to kick in. Hugs. I wish I had anything useful to say.
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Apr 29, 2020 16:05
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the_chavi posted:Well, gently caress. Is there a fundraiser or anything akin to that for your staff? We've been doing fundraising through my office for some of the contract staff that support our office... would be happy to kick in. I appreciate the thought, but by the nature of our location, we have no local community support i.e. nobody gives a poo poo about us. Plus, we have about 100 staff, so it isn't like 8 people that can benefit from some light fundraising.
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Apr 29, 2020 16:50
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Sandwich Anarchist posted:I appreciate the thought, but by the nature of our location, we have no local community support i.e. nobody gives a poo poo about us. Plus, we have about 100 staff, so it isn't like 8 people that can benefit from some light fundraising. Yeah I imagine the location is really killing you. Can't do work for foodbanks/charity right now because loving LOL at getting that poo poo in and out through security.
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Apr 29, 2020 23:16
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Can you work at one of the other restaurants in the group, or maybe convince them to open a ghost kitchen to get by in the meantime? MCO is heavily reliant on Disney and Universal and neither of them is chomping at the bit to reopen. There has to be something to bridge the gap.
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Apr 30, 2020 00:34
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I can't remember if it was mentioned earlier in this thread, but what is open at MCO?
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Apr 30, 2020 00:36
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Plastik posted:Can you work at one of the other restaurants in the group, or maybe convince them to open a ghost kitchen to get by in the meantime? MCO is heavily reliant on Disney and Universal and neither of them is chomping at the bit to reopen. There has to be something to bridge the gap. The other restaurants are either in Disney Springs, other airports in other cities, or one in Winter Park that is running skeleton crew for takeout. There is nothing to bridge the gap, we just have to wait until the inevitable final shut down. I will likely be changing careers after this. Android Apocalypse posted:I can't remember if it was mentioned earlier in this thread, but what is open at MCO? Nothing
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Apr 30, 2020 00:43
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Sandwich Anarchist posted:The other restaurants are either in Disney Springs, other airports in other cities, or one in Winter Park that is running skeleton crew for takeout. There is nothing to bridge the gap, we just have to wait until the inevitable final shut down. Sorry man, this thread is a whiplash from it launching back in December. Sorry everything fell apart and it was 100% out of your hands. If you do switch careers you sound like you would be a great manager even outside a restaurant.
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Apr 30, 2020 08:36
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yeah pretty sure the only industries that burn out good managers faster than food service involve phrases like "neo-natal" and "intensive care unit."
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May 2, 2020 06:09
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PHIZ KALIFA posted:yeah pretty sure the only industries that burn out good managers faster than food service involve phrases like "neo-natal" and "intensive care unit." It isn't burn out, I WANT to keep doing it. I just may not have a choice.
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May 2, 2020 12:07
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Sandwich Anarchist posted:Both. The whole process of getting into an airport is a bidding war. Essentially, rent is rent, and then you compete with other companies with your concept, business plan, and most importantly, the cut you give the airport. So we pay a rent and also give a cut to the airport. I read that you were located near an economy airline. How was it decided that you would occupy that space? Can you move to another space in the airport once the contract is up? Do you wish you were located in a different space in the airport?
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May 4, 2020 04:57
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TV Zombie posted:I read that you were located near an economy airline. How was it decided that you would occupy that space? Can you move to another space in the airport once the contract is up? Do you wish you were located in a different space in the airport? That's the spot that was open. We aren't moving anywhere, we would expand. In fact, before the virus happened (and presumably after it's over unless it all goes tits up) we were building out a bunch of new concepts in a brand new terminal being built for international travel. Couple new restaurants and smaller bars and markets, very cool stuff. I am (was?) in line to take over as Director of Culinary Operations for all of our airport properties, basically managing a team of chefs and restaurants.
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May 4, 2020 05:16
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I've followed your thread and just want to say I wish you the best. Hopefully things recover quickly and if you can manage an 80 employee restaurant you can manage pretty much anywhere.
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May 4, 2020 08:04
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PHIZ KALIFA posted:yeah pretty sure the only industries that burn out good managers faster than food service involve phrases like "neo-natal" and "intensive care unit." "automotive sales"
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May 8, 2020 00:44
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Shooting Blanks posted:"automotive sales" They said good managers.
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May 8, 2020 23:52
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I've found this thread today and just finished reading it all. I am a solo business business traveler who spent a lot of time in Florida. I always stopped by your restaurant whenever I was at MCO. I usually ended up at the bar closest to windows. Hopefully I wasn't a dick. I have a lot of friends in the industry, and it's no skin off my back tipping at least 20% with someone else's money. I once met someone from my company for drinks there before our flight and was pretty embarrassed by his behavior. A whole lot of rude waving at the bartender to get his attention and complaining about his drink (he ordered a mai tai when he really wanted a daquiri). He didn't throw his drink at anyone, so there's that. It's always nice to have a reliable spot with good food at different airports, and yours was definitely mine at MCO. Hope things are going well.
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Jun 11, 2020 19:17
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Disney is partially reopening soon, I hope that brings good news for you op.
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Jun 12, 2020 00:46
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We've been monitoring flights and watching them slowly creep upwards, so hopefully we can open again soon. Going to be way different though. I'm hoping that the decreased business will give us a slightly less hectic environment and allow us to spend more time on in depth training and execution. When things are crazy, sometimes all you can do is sling plates as fast as possible, which leads to mistakes. This might be a good opportunity to refocus and tighten things up.
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Jun 12, 2020 16:54
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Have you considered opening to-go only with a limited menu? DFW is kind of a special case but over the last 2 weeks all the to-go restaurants there had a decent line every time I walked past them. Also, TSA screed over 500,000 people yesterday for the first time in almost 3 months which is a good sign.
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Jun 12, 2020 18:04
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KodiakRS posted:Have you considered opening to-go only with a limited menu? DFW is kind of a special case but over the last 2 weeks all the to-go restaurants there had a decent line every time I walked past them. Also, TSA screed over 500,000 people yesterday for the first time in almost 3 months which is a good sign. I don't want to speak for OP, but they have always had a takeout counter and it's also good as hell. They don't serve all of the entrees, but some sandwiches and a few other good options.
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Jun 12, 2020 18:10
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The amount of overhead to keep the place open even in that limited capacity is huge. We actually had closed down the restaurant but kept our retail grab and go space open when poo poo hit the fan, and even with one cashier and skeleton crew prep staff, we weren't making enough in sales to cover the labor. The airport saw a 97% drop in travelers, there was nothing we could do. Hopefully we get to open soon though, in whatever capacity. I am so loving tired of eating beans and rice.
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Jun 12, 2020 18:31
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We've reopened the satellite bar with no food. No plans at all yet for reopening the full restaurant, which makes sense. The virus is getting worse here, and places have been shutting down after spikes in infections. Still so much uncertainty, so we have no idea when we will reopen. The company is in survival mode, deciding which bills to pay each month and which to delay. They suggested we find work, and when things get ready to open again we can probably step right back into it. But for now, that's it. I'll keep the thread open for updates or if anything happens, but this is probably the end of the story. Thanks for the support and encouragement, goons.
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Jun 19, 2020 17:44
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Well that sucks but yeah not unexpected tbh. I go to UCF and I'm probably not gonna be coming back to Orlando until 2021 at least, much less all the tourists and business traffic I imagine a restaurant in MCO needs to stay open. Best of luck, shame I didn't get the chance to check out the restaurant (I was planning to finally be going through MCO and stop by in March but then.... well), hopefully someday you'll reopen or failing that I'll check out wherever you end up.
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Jun 19, 2020 22:55
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I’m flying up for my in laws 50th wedding anniversary in mid-July, (fully masked, of course) so we’ll stop in if you’re open!
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Jun 19, 2020 23:05
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aw heck
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Jun 20, 2020 10:00
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Dammit. In any case godspeed Sandwich Anarchist!
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Jun 20, 2020 11:17
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Oh hey, this is open again. How's things going?
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Jun 9, 2021 23:21
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shortspecialbus posted:Oh hey, this is open again. Great. I left the culinary industry and got into grocery as a cheese monger and am happier than ever. This restaurant closed for covid and never brought me or any of the other chefs back on, and now do prepackaged reheated airport food. I reopened this thread because some people have been asking me about it and wanted to read it.
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Jun 9, 2021 23:45
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Tell us about the cheese.
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Jun 9, 2021 23:51
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Also, is the prepackaged reheated stuff just normal airplane restaurant garbage? Like, wasn't it in a primo spot? Do you think it'll close completely cause it can't turn a profit? Hell yeah for cheese monger, though 
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Jun 9, 2021 23:53
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Sandwich Anarchist posted:Great. I left the culinary industry and got into grocery as a cheese monger and am happier than ever. This restaurant closed for covid and never brought me or any of the other chefs back on, and now do prepackaged reheated airport food. I reopened this thread because some people have been asking me about it and wanted to read it. Really glad it worked out for you! It was obvious you loved food and knew your poo poo so it's great to hear you found a different place where you can still indulge that. So where are you mongering your cheese? Finding tasty and decently priced cheese is not entirely straightforward in the US. It is like finding good bread.
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Jun 9, 2021 23:55
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peanut posted:Tell us about the cheese. Ok, ask me something Johnny Truant posted:Also, is the prepackaged reheated stuff just normal airplane restaurant garbage? Like, wasn't it in a primo spot? Do you think it'll close completely cause it can't turn a profit? From what I have heard and seen, it's better than food court stuff, but MUCH lower quality than what we were doing before; next to nothing being done in house, and no chefs to oversee and develop anything. Last I heard from a cook who worked there is that their sales were slightly less than 20% of what they were, but that was some months ago. Munin posted:Really glad it worked out for you! It was obvious you loved food and knew your poo poo so it's great to hear you found a different place where you can still indulge that. I'm at a major national grocery chain that carries lots of organic and specialty goods.
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Jun 10, 2021 00:11
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Oh Nice! Now that you say that I feel I remember you posting something about it in either Retail thread or Restaurant thread, but I never remember who is who. How are you liking it? What is your favorite cheese to eat? What is your favorite cheese to sell? Aside from cheddar, what cheese do you sell the most of? (I'm assuming cheddar is #1, although it could probably be broken down a lot from there because it's a broad category of cheese)
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Jun 10, 2021 01:31
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shortspecialbus posted:Oh Nice! Now that you say that I feel I remember you posting something about it in either Retail thread or Restaurant thread, but I never remember who is who. How are you liking it? Yeah that was me in the restaurant thread. It fuckin rules, I love it. quote:What is your favorite cheese to eat? I really like semi firm cheeses in the gouda style. One of my favorites is Midnight Moon by Cypress Grove. Recently been in love with Roth Pavino, a sort of sweeter and more complex alpine cheese. I like selling to people what they need. Seeing someone delighted with their picks scratches the same itch as serving good food. quote:Aside from cheddar, what cheese do you sell the most of? (I'm assuming cheddar is #1, although it could probably be broken down a lot from there because it's a broad category of cheese) Cheddar is not even close to our best seller. That award goes to Parmigiano Reggiano.  We import entire wheels and hand crack them, and it is absolutely the pillar of our department. Next in line is gouda, specifically the most boring red wax one, and a really nice aged gouda that is hard and grateable like Parmigiano.
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Jun 10, 2021 01:49
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Sandwich Anarchist posted:Great. I left the culinary industry and got into grocery as a cheese monger and am happier than ever. I'm glad to hear you're doing well and that cheese is making you happy.
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Jun 10, 2021 02:16
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