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Message
re: It's Black Restaurant Week in BR...
Posted on 9/11/18 at 7:16 am to rowbear1922
Posted on 9/11/18 at 7:16 am to rowbear1922
quote:
Ones that sell out of nearly everything they have everyday.
Are they not smart enough to cook more to meet demand or perhaps is there another reason?
2
Posted on 9/11/18 at 7:44 am to rowbear1922
quote:
Ones that sell out of nearly everything they have everyday.
That sounds like horrible management to me. What a dumb excuse
Posted on 9/11/18 at 7:55 am to Enadious
quote:
Are they not smart enough to cook more to meet demand or perhaps is there another reason?
I could not tell you. Maybe they make enough with the hours they currently run that they don't want to work the extra hours. Maybe their smoker is not big enough and at it's current capacity can only do so much.
All I do know is the food is really good and if you get there later in their day, they run out of all the BBQ.
Posted on 9/11/18 at 7:56 am to PorcelainPunisher
quote:
Who is going to eat black all week?
Likely not any restaurant critic from the Advocate..
Posted on 9/11/18 at 9:11 am to Enadious
quote:It's bbq, you can only smoke so much meat. this kind of think happens at bbq joints everywhere, or at least the good ones. One reason that place on gov't that used to be by br high moved, so they could increase their capacity. they moved in with tiger deauxnuts. before the move if you showed up past 2pm they were out of everything
Are they not smart enough to cook more to meet demand or perhaps is there another reason?
This post was edited on 9/11/18 at 9:13 am
Posted on 9/11/18 at 9:19 am to PorcelainPunisher
quote:
One reason that place on gov't that used to be by br high moved, so they could increase their capacity. they moved in with tiger deauxnuts. before the move if you showed up past 2pm they were out of everything
Smoking Aces. Still my favorite BBQ in BR
Posted on 9/11/18 at 9:26 am to LSUMJ
quote:
Boil and roux has had a trailer outside the former dunkin donuts on florida blvd
Place is under renovations ti be called kathys southern kitchen corner
so, is this just another boil and roux?
Drive past this place every day. Was hoping it would be another lunch option.
Posted on 9/11/18 at 10:31 am to MorbidTheClown
quote:no it is/was the place you named, just the same owner. But again not sure what the status is after the legal issue arose. . Jerry DiNardeaux was a partner in the original boila nd roux until the sold out to the current owner a few years back
so, is this just another boil and roux?
Posted on 9/11/18 at 12:11 pm to PorcelainPunisher
quote:
Are they not smart enough to cook more to meet demand
quote:
”Ones that sell out of nearly everything they have everyday”
That sounds like horrible management to me. What a dumb excuse
Mindsets such as these, ladies and gentlemen, is why restaurants have such a high failure rate.
This post was edited on 9/11/18 at 12:26 pm
Posted on 9/11/18 at 12:12 pm to bossflossjr
quote:
Mindsets such as these, ladies and gentlemen, is why restaurants have such a high failure rate.
Some people just don't understand how restaurants and food waste work.
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