Central Getting a Deangelo's, but losing its only real Po-boy place

They're opening in Cafe Roux's building? That sucks. I mean, it's great that they're opening, but sucks that they're closing down one good place to open something else.

quote:

---

it's great that they're opening, but sucks that they're closing down one good place to open something else.

---

It's like 2 steps forward, 1 step back.......

Deangelo's is very, very overrated and overpriced.

I worked at one for 9 months.. Everything is streamlined. The only exception is pizza, that's all handmade. But the pastas.. They cook (til just a little undercooked) 5 lbs of every pasta in the morning and again after lunch and store sandwhich bags of portions in a cooler, then when an order comes up they pull the baggy of pasta and dump it in near boiling water to heat it up and finish cooking it. The sauces are all made at a commissary and shipped to the various restaurants. All the cook has to do is heat up the sauce (the exception is alfredo - it has to cook just a little more to thicken up), throw in the chicken or shrimp (chicken is cooked in the pizza ovens in the morning, chopped, and stored in coolers) and the noddles and toss it a few times.

Last time I wanted some Deangelo's I called in asking for a Nona's lasagna, like 13 or 14 bucks for a little piece of lasagna and a piece of garlic mozz bread.. Knowing what I know about that place now makes me laugh at their prices.

quote:

---

I'd say most of those are common practices for chain-type restaraunts in Deangelo's price range.

---

Maybe I'm biased because I worked there but their food isn't even all that great, maybe the eggplant parmesan or nona's are good enough for me to consider paying that much. I'd rather go to Olive Garden

quote:

---

Deangelo's

---

Their sensation salad is the bomb though

I love their calamari too

quote:

---

Deangelo's is very, very overrated and overpriced.

I worked at one for 9 months.. Everything is streamlined. The only exception is pizza, that's all handmade. But the pastas.. They cook (til just a little undercooked) 5 lbs of every pasta in the morning and again after lunch and store sandwhich bags of portions in a cooler, then when an order comes up they pull the baggy of pasta and dump it in near boiling water to heat it up and finish cooking it. The sauces are all made at a commissary and shipped to the various restaurants. All the cook has to do is heat up the sauce (the exception is alfredo - it has to cook just a little more to thicken up), throw in the chicken or shrimp (chicken is cooked in the pizza ovens in the morning, chopped, and stored in coolers) and the noddles and toss it a few times.

Last time I wanted some Deangelo's I called in asking for a Nona's lasagna, like 13 or 14 bucks for a little piece of lasagna and a piece of garlic mozz bread.. Knowing what I know about that place now makes me laugh at their prices.

---

While you might be 100% correct, the man did put a paycheck in your pocket for 9 months. Professional courtesy would be to keep your big mouth shut about how he runs his operations. That's all privledged info, ya know? I worked there for all of high school, college, and then some. At least 2 other people in this thread did too. It's just not cool to air someone's business like that.

quote:

---

While you might be 100% correct, the man did put a paycheck in your pocket for 9 months. Professional courtesy would be to keep your big mouth shut about how he runs his operations. That's all privledged info, ya know? I worked there for all of high school, college, and then some. At least 2 other people in this thread did too. It's just not cool to air someone's business like that.

---

What's it to you? Louis DeAngelo is that you?

You think that's privileged info?

quote:

---

Professional courtesy

---

Deangelo's is far from professional.

If you think someone blabbing about the way your business is run, then maybe it's time to change it up? What's Louis going to do, arrest me for giving out his "not-so-secrets"? I was never sworn to secrecy like I worked at Cane's or some shite.

Now, before DeAngelo's started serving food this way, their food was much better. A cousin (and roommate) of mine worked there for 5 years so I've experienced when they would make everything from scratch vs. the commissary. They decreased the value of their food but kept the prices the same (or even raised them). A lot of businesses do that, sure, but that doesn't make it right.

Well now, this is getting interesting.........

quote:

---

They also make a a few items for some other very highly thought of resturants in the BR area.

---

And their desserts are solid too.

quote:

---

Slapdicks like you are the reason business owners have to flex some muscle and send your arse packin where you came from. Lemme guess? Got fired for missing a shift? Showing up Late? Or just couldn't hack it?

This is know. DeAngelos treats its employees like gold. WAY better than the managers. Many many many people are holding the managers accountable for making sure you enjoy your job. With all your obvious anger, you really must be the bottom of the labor pool barrel.

---

Boy oh boy you couldn't be more wrong. I quit in a peaceful manner because I found a job in my trained profession. I loved my managers and coworkers, and they loved me. I didn't like the job but that was because I do not like the food industry. I'm not resentful of that place at all, in fact sometimes I miss the people I worked with. But that doesn't change the fact that their food is not worth the pricing and they have lowered their standards.

quote:

---

That's your opinion, and one that carries very little weight with me.

---

Obviously you care about my opinion if you try to insult me (a poor attempt by the way, as you were completely false).