In need of advice. Not chicken related

[Feathyr]

That's understandable. Given that lamb is a popular Easter dish (at least in my experiences), I'm curious as to why they'd choose the Chicago Dog over the Lamb burger for this particular month...

 

[Ninjasquirrel]

That's understandable. Given that lamb is a popular Easter dish (at least in my experiences), I'm curious as to why they'd choose the Chicago Dog over the Lamb burger for this particular month...

Baseball season is approaching. That's why I think they're catering to tourists

 

[BlindLemonChicken]

Where I live we have a very popular burger joint across the street from the ballpark. I have never seen them put a hot dog on a burger. They might be trying to cater to tourists because they're struggling. I work at a vegan/gluten free place right now but I have talked to one of our local small restaurant owners and she had to remove her pricier cuts from the menu. they're a Mexican restaurant and she is only doing ground beef, chicken and pork right now. She said they barely stayed afloat that way during the pandemic and they're no longer doing sit down service. Its unfortunate they don't have any better ideas but like I said, good help is so hard to find right now. People can make what I make working at Arby's. I don't do my job just because of the pay check or I could go find something that didn't require me to do any ordering or recipes or product development...or thinking haha and probably make more an hour.

 

[BlindLemonChicken]

Businesses are eating it on spoilage as well. You have to order huge quantities from a distributor and I've had to keep on my toes to make sure nothing goes to waste. A hot dog is going to have a much better shelf life than thawed out lamb that might be less in demand if the business is struggling. And if they only serve it once a year it will sit in the freezer until it's inedible. Like I said I would have a chat with the owner but give them a chance to recover and see if things get better.

 

[Ninjasquirrel]

Businesses are eating it on spoilage as well. You have to order huge quantities from a distributor and I've had to keep on my toes to make sure nothing goes to waste. A hot dog is going to have a much better shelf life than thawed out lamb that might be less in demand if the business is struggling. And if they only serve it once a year it will sit in the freezer until it's inedible. Like I said I would have a chat with the owner but give them a chance to recover and see if things get better.

This is all sound advice so thank you. This restaurant also serves a "brat burger" but they took it off the menu. It was a burger with a bratwurst on top and sauerkraut. It was good but too much to eat. The buff I get is a burger with french fries on top covered in hot sauce with blue cheese and garlic aioli.

 

[AGeese]

About a year ago the advice to people considering the restaurant business was "don't do it", not sure it's going to be easier now with inflation. But that's probably a driver to changes besides the owners tapping out. Shame though, the old school spots are slowly giving way to modular food shops that seem to unfold and fold up before you even realize you had a chance to visit.

 

[AGeese]

Where I live we have a very popular burger joint across the street from the ballpark. I have never seen them put a hot dog on a burger. They might be trying to cater to tourists because they're struggling. I work at a vegan/gluten free place right now but I have talked to one of our local small restaurant owners and she had to remove her pricier cuts from the menu. they're a Mexican restaurant and she is only doing ground beef, chicken and pork right now. She said they barely stayed afloat that way during the pandemic and they're no longer doing sit down service. Its unfortunate they don't have any better ideas but like I said, good help is so hard to find right now. People can make what I make working at Arby's. I don't do my job just because of the pay check or I could go find something that didn't require me to do any ordering or recipes or product development...or thinking haha and probably make more an hour.

I wish I could recall the place somewhere in the West/NW burbs, just can't place it now, but decades ago they were serving tacos, Italian sausage sandwiches, gyros. Also if my memory serves did Portillo's have somewhat of a diversified menu?

 

[BlindLemonChicken]

I wish I could recall the place somewhere in the West/NW burbs, just can't place it now, but decades ago they were serving tacos, Italian sausage sandwiches, gyros. Also if my memory serves did Portillo's have somewhat of a diversified menu?

I wouldn't eat at a place that served tacos and gyros lol. I come from a place with big Greek and Mexican populations so I know better. But be honest-have you ever ordered a burger at Del Taco? When you start trying to cater to the vegan and gluten free crowds while still doing a regular meat and dairy menu things get complicated. Now you're talking about designated grill and fryer space for the vegans (talk about a pain in the ass) and gluten free in that case can only be "gluten free"-it can't be certified because true Celiac's require gluten not to contaminate food. This is kind of the way things are headed in the industry but its one thing to open a restaurant with that aim and quite another to change the way things have been done for a long time. Its only a matter of time before a mistake gives someone diarrhea and then all the vegans are saying " don't eat at Joe's they cooked my black bean burger in bacon grease."

 

[AGeese]

Well I'm sure they said that before people started mixing tacos and pizza with everything else too. If you go to our state fair, they've got little stand ups serving Polish, Italian, German. If it's good I don't care, but they're not coming with a home recipe and just doing it for the attention then no.

 

[Ninjasquirrel]

I wouldn't eat at a place that served tacos and gyros lol. I come from a place with big Greek and Mexican populations so I know better. But be honest-have you ever ordered a burger at Del Taco? When you start trying to cater to the vegan and gluten free crowds while still doing a regular meat and dairy menu things get complicated. Now you're talking about designated grill and fryer space for the vegans (talk about a pain in the ass) and gluten free in that case can only be "gluten free"-it can't be certified because true Celiac's require gluten not to contaminate food. This is kind of the way things are headed in the industry but its one thing to open a restaurant with that aim and quite another to change the way things have been done for a long time. Its only a matter of time before a mistake gives someone diarrhea and then all the vegans are saying " don't eat at Joe's they cooked my black bean burger in bacon grease."

No del tacos around here...just taco bell. No portillos either. I miss portillos from when I lived downtown. And Jamba juice