Yes, the reefers run on dyed off-road diesel, substantially cheaper than highway, 60-70 cents less per gallon.
TGI Fridays files for bankruptcy
- Thread starter Snagglefoot
- Start date
I'm in the business-oatmeal is one of the few decent things McDonald's has left. Losing grilled chicken was a really bad one...
I've been told they were too much labor, and didn't sell well enough (because they priced them too high). Many franchisees/owner-operators have told me the (departed) Dollar Menu, combined with endless remodeling costs, were basically driving them out of business, forcing them to sell out.
They have always been good when I've been there (disclaimer-I work on their frozen margarita machines). And, they have other things other than giant steaks-their BBQ chicken is pretty good, and they sell smaller steaks too, like a 6 oz. sirloin. You don't have to get a monster!
Well they can cross but no I wouldn't expect Wagyu but something at least as close as I can get at the grocery store.
GON
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Traveling for work, I have eaten at Texas Roadhouse unmentionable times.
My rule of thumb- always order the steak well-done at Texas Roadhouse, regardless on how one likes their steak cooked. Well done likely comes out medium. And never ever order a steak with the bone in at Texas Roadhouse. Bone in steaks at Texas Roadhouse often come out raw for about half the steak.
From what I'm seeing, the same thing is playing out at Frisch's Big Boy restaurants. I know that may not be a name a lot on here know, but it's a Cincinnati-based regional chain and one I grew up going to quite often(in Central KY).
Just in the last few days, it's come out that a lot of corporate-owned stores in the Cincy area are being evicted for non-payment of rent. It seems as though the equity company buying them up sold the buildings, then stopped paying the rent to force the restaurants to close.
I was in visiting my parents yesterday and we had breakfast at the Frisch's in my home town. It was good as always and packed like always, but apparently it's also a corporate store and the staff has heard rumors that they were going to close.
It's a shame too as it's a chain that I have very fond memories of visiting growing up, and I love their take on the Big Boy. I'd be interested to see how it all plays out, too, for franchise-owned restaurants. Frisch's itself its a franchise of the original Big Boy's out of California, and they have exclusive franchise rights now for the areas where they are located. Whatever the case, it seems a mess and it's a shame for a chain that's been around for a long time and has always been a place to get a good and reasonably priced meal.
I still stop by one that is in Madison Indiana....The Big Boy is still great but smaller in size then it used to be and the strawberry pie is still great with a lot of whipped cream on it....
HELLYEAH ^^^^^^^^^^^
I thought the same exact thing…. Those steaks are LUCKY to be graded USDA Grade A Choice.
And most grocery stores sell that and then USDA Grade A Top Choice as their high end beef.
I have seen USDA Grade A Prime steaks in Harris Teeter and even Martins right near where I live. And there is big, big difference between that and even USDA Grade A Top Choice.
Pro Tip for everybody else … They grade the beef by the carcass… So there have been NUMEROUS times where I had actually found USDA Grade A choice beef that looked like the higher end USDA Grade A Top Choice. So don’t go by what the package is labeled… Look at what the steak actually really looks like… I have even seeen some steaks in that lower Grade A bracket look almost like Prime graded beef.
Below is what I got from the nearby Walmart Neighborhood Market.. This is USDA Grade A Top Choice beef. Which surprised me that they actually sold this higher level steak there.
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There are a lot of reason why these 90s restaurants failed. Private Equity is one, food ingredient cost increase is another, labor cost is as well (indirectly due to home price increase and inflation), and then one more after covid: work from home.
I would not do major event in these places and I bet most of these places get their money from lunch during work days. These days people are working from home hybrid and if they are stuck with high rent for years, good luck paying that. The only places doing real well are fast casual require no waiting staff and no tips, and the best example would be like Chipotle and maybe Panera Bread, lots of business, few staff, not much real estates, lots of to go business. They don't need to be the best, but if their food is better when they don't need as many staff they would win.
Today's generation are less likely to go to a restaurant because they have waiters, but rather want to order on an app either for to go or delivered with Uber eat or Doordash. I would go to a restaurant if the food taste better hot (i.e. noodles, hot pot, grilled steaks), not those like TGI Fridays or Apple Bees. BTW, the local taquerias have carne asada burritos, just off the grill meat, for only $10 and no tips. What do I get in these 90s chain? microwaved food for $20-25.
I would not do major event in these places and I bet most of these places get their money from lunch during work days. These days people are working from home hybrid and if they are stuck with high rent for years, good luck paying that. The only places doing real well are fast casual require no waiting staff and no tips, and the best example would be like Chipotle and maybe Panera Bread, lots of business, few staff, not much real estates, lots of to go business. They don't need to be the best, but if their food is better when they don't need as many staff they would win.
Today's generation are less likely to go to a restaurant because they have waiters, but rather want to order on an app either for to go or delivered with Uber eat or Doordash. I would go to a restaurant if the food taste better hot (i.e. noodles, hot pot, grilled steaks), not those like TGI Fridays or Apple Bees. BTW, the local taquerias have carne asada burritos, just off the grill meat, for only $10 and no tips. What do I get in these 90s chain? microwaved food for $20-25.
Oatmeal is not healthy.
Better tip: Grading steak by looks/marbling might get you ok steak in the tenderness department, but not in the flavor or hormone/pesticide crap feed department. The 1/2 or 1/4 cow organic grass fed beef we buy is not always winning the USDA looks department but sure tastes good and is plenty tender.
PS Not defending TR. Just giving a different perspective.
The age of abundance is ending. We’ll have less choices in many things, but I’m not convinced that it’s all bad.
4WD
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PM me and I’ll give you Pablo’s login info - just change shipping
https://www.allenbrothers.com/products/usda-prime-bone-in-ribeye-steaks/10010
https://www.allenbrothers.com/products/usda-prime-bone-in-ribeye-steaks/10010
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Lackluster food and pricing increases killed the cat. I’m in awe Buffalo Wild Wings is still chugging along. Previous poster mentioned microwave quality and he was correct IMO.
If your an average or better cook these types of restaurants are to fill a void at times; not anywhere you’d likely look forward to eating at.
If your an average or better cook these types of restaurants are to fill a void at times; not anywhere you’d likely look forward to eating at.
4WD
$50 site donor 2025
Some chains still thrive - unless I’m near one of a handful of classic Texas bbq joints - I’ll eat here for sure - I mean anybody who substituted the word “moist” for fatty knows bbq 
https://en.wikipedia.org/wiki/Rudy's_Country_Store_and_Bar-B-Q
https://en.wikipedia.org/wiki/Rudy's_Country_Store_and_Bar-B-Q
Went to the one in Lubbock and was not impressed at all....Some chains still thrive - unless I’m near one of a handful of classic Texas bbq joints - I’ll eat here for sure - I mean anybody who substituted the word “moist” for fatty knows bbq
https://en.wikipedia.org/wiki/Rudy's_Country_Store_and_Bar-B-Q
4WD
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