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Started By
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re: essential rules of owning and operating a burger joint
Posted on 4/14/14 at 9:22 pm to Jibbajabba
Posted on 4/14/14 at 9:22 pm to Jibbajabba
quote:
essential rules of owning and operating a burger joint .
Has to have these two large golden arches supporting both sides of the building.
Essential to me? Depends on my mood. I might want a thin burger cooked high, hot and fast, with a small steamed bun or a nice thick 90/10 brisket/chuck with a dent in the middle and a toasted bun. Condiments as anyone on here would want.
So what is the one essential thing?
Blue Plate Mayonnaise.
1
Posted on 4/14/14 at 9:24 pm to Martini
Oh...and big tit blondes.
I've got to make money right?
I've got to make money right?
Posted on 4/14/14 at 9:28 pm to Martini
Brunettes>Blondes
Posted on 4/14/14 at 9:42 pm to Rouge
Tits >Blue Plate
Meh...to be honest tits = Blue Plate.
I'm torn.
Meh...to be honest tits = Blue Plate.
I'm torn.
Posted on 4/15/14 at 5:24 pm to LSUPHILLY72
- must master the deep fryer.
Too many burger joints let the new guy do fries. Oil gets shocked, temps plummet, and fries go from good to terrible pretty quickly. Most places are just trying to do too many fries too fast.
Too many burger joints let the new guy do fries. Oil gets shocked, temps plummet, and fries go from good to terrible pretty quickly. Most places are just trying to do too many fries too fast.
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