Written by  ,     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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