“10 Alarming Red Flags That Reveal You’re Dining in a Restaurant Disaster!”
Jon Taffer (Bar Rescue) is inviting you in the front door and asking you to order as many drinks and orders of food as one person possibly can.
When prices go up and the menu doesn’t change in hopes that will balance out the recent losses.
Also using food from Wal-Mart when your supply was drastically short right after opening. Great burger the opening weekend but was totally garbage the second try 3 days later. Different Patty meat and buns were store bought…I don’t mind paying premium for a good burger but not when it’s items I can get next door shopping. Others had similar sentiment and they closed after 2 months. Shouldve just shut down for the week rather than lose your first impressions right after opening.
Any restaurant without a smoke stack in the roof.
Or rather, if you don’t see smoke rising out of the building, it means they aren’t actually cooking your food in the back. They are reheating it out of a Sysco bag.
Places like TGI Friday’s ect..
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