When you walk into this Utah restaurant, you might think twice about raising a stink about how well their commercial stoves are working. The servers wear kilts, and they’re also openly carrying handguns. The owners are staunch supporters of the Second Amendment.
Open carry started as a result of safety concerns. They had money, they were in downtown, and they were worried about their safety. So, the owners, a husband and wife team, applied for a concealed-carry license.
While the wife was waiting for her permit to arrive, she started to open carry her weapon. Then, her servers started to do it. The owners were worried about the move at first, but it was positively met. Customers feel a bit safer.
They’re working from their own recipes at the restaurant, but they’re seeing plenty of success. They’ve developed a cadre of regular customers who are eager to keep the place going. People are not only in favor of keeping the restaurant going, but they love the food.
“People tell us it’s just one more reason to like it here. They say, we love the food, we love the kilts and we love the open carry.”
Nearly everyone in the family open carries. Customers are not worried about bringing their weapons into the restaurant as well.
What do you think about open carry in your restaurant? Do you feel that your servers should be armed to serve?
Everyone has an ability to offer their skills at Flavours, a North Little Rock restaurant that helps out those with developmental disabilities by providing them with employment.
Owner Fred Norman found that there were huge swaths of the population that were underserved – those who were forgotten and aren’t put into the spotlight. So, he decided to make a change by giving these individuals job training.
His goal is to provide an environment where interns can learn the nuances of cooking, practice their safety and knife skills, as well as tackle different ways of cooking.
It’s a husband and wife team, too. While Fred teaches workers at the back of the house, Cherry’s running the front. Both of them are running the restaurant like a well-oiled machine, giving people the chance to excel and shine.
This program teaches respect for everyone, and hope that the developmentally challenged can work along with those who aren’t. The goal is to encourage the interns to move on to other places using those newfound skills.
This program is designed to also help out children who have aged out of the foster care system and disabled veterans. Are you planning on opening up your restaurant to the disadvantaged? We’d love to learn about it – drop us a line.
There are only a few restaurants out there that serve patrons in the thousands every lunch period, but institutions like schools, prisons, and hospitals do it all the time. They’re responsible for quickly serving large groups of people and cleaning up everything that’s left on the plate. That’s one of the reasons that the Savajor 300-TVR TroughVeyor disposer system exists.
Speed is of the utmost importance when cleaning food waste from plates. It’s necessary to get to the next one and prepare the shift for the next thousand plates or so. The troughveyor system gives workers a trough to rinse and remove the food waste that is still on the plates and bowls. Everything is water tight.
The pumps are designed to keep the water flowing, and the trough sends the food waste to the disposer. It only uses 7 gallons of water a minute to do such a vital job. The machine has a silverware trap, something perfectly designed in case a fork or a spoon gets through when doing the initial cleaning. This disposer system is well worth it for those institutional settings that need speed to succeed.
When you need to dispose of a lot of food waste, consider purchasing a TroughVeyor for your facility.
The diners of New York City have achieved a small victory when it comes to letting their dogs hang out on the patio in restaurants. The stringent, unrealistic policies that the New York City policymakers were pondering have been loosened. Soon you’ll be able to give hot dogs from your hot dog vendor to the dogs of New York City.
You may recall that the first version of the rules was fraught with many instructions that were designed to keep the pups out. Owners would have had to provide all types of information to the restaurant owner, but the restaurant owners in New York City fought back – they want to serve the public, not be paperwork junkies.
The outdoor areas will have to be cordoned off, but the dogs won’t have to suffer under full quarantine. The health commissioner wanted to “ensure that restaurant patrons can bring their dogs to outdoor areas, while also keeping other diners protected.” Hopefully this compromise will satisfy everyone involved.
So, maybe soon there will be hot dogs from the hot dog maker to the dogs. As long as the dogs themselves are well behaved, they’re free to hang out with their owners on the patio.
Oompa loompa indeed! We know that the Matfer Choco 10 Chocolate Dipping machine will last a long time at the new Universal Studios Willy Wonka inspired chocolate factory. It will be a sticky-sweet delight for everyone.
This restaurant, Toothsome, will be based on a “19th century inspired Steampunk chocolate factory, complete with towering smoke stacks, funky gadgetry, and staff wearing unique Steampunk fashion.” What a better wonderland to play with, releasing your pure imagination?
The drink creations appear to be best suited to that world of fantasy, dripping with chocolate and chocolate sauce. We’re looking forward to the way that the dipping chocolate will flow free in Orlando’s streets.
And, what better than a sweets shop for park goers? Visitors don’t have to pony up the park fee to go inside and explore this new wonderland that’s about to open. Again, what an awesome way to use one of the Matfer Choco 10 Chocolate dipping machines (we don’t know if they’re using them, but we’re sure that they should. )
So, what crazy chocolate drinks has your restaurant come up with? Chocolate, with its reputation of soothing the savage beast, helping people feel wonderful after a long day at work, and more. We’d love to see what you have come up with.