Written by admin , November 17, 2017 Posted in Background, Business, Fun, In real life, Restaurant
I respect the whole grass fed beef jazz and better class of burger theme. And I as much as anyone understand why burgers have gotten smaller and at almost the same time, more expensive. Our industry is being squeezed with a vice-like death grip. But, I’m thinking if the clean, modestly portioned, more beef-to-fat ratio burger comes with a “handful” of hand-cut fries, I’d like the cook with the bigger hands finishing my plate please! Just sayin.
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