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Nothing says 'I don't love my customers' more than this . .

Nothing says 'I don't love my customers' more than this . .
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  • Nothing says 'I don't love my customers' more than this . .

    Post #1 - June 16th, 2024, 6:54 pm
    Post #1 - June 16th, 2024, 6:54 pm Post #1 - June 16th, 2024, 6:54 pm
    If this is on the table when you sit down, how good can the place possibly be?

    Image
    French's Ketchup
    Scrambled/Deerfield - 24.0615

    Irrespective of the ketchup, this was a one and done. Everything I ordered was burnt, even the toast. I don't expect much when I go out for breakfast but is expecting any of it to be cooked properly too much to ask? Actually, when I saw the ketchup on the table, I should have gotten up and left. Live and learn.

    =R=
    Same planet, different world
  • Post #2 - June 16th, 2024, 7:11 pm
    Post #2 - June 16th, 2024, 7:11 pm Post #2 - June 16th, 2024, 7:11 pm
    LONG LIVE KETCHUP!!!!!!!!!!!!!!!!!!!!!
  • Post #3 - June 16th, 2024, 7:26 pm
    Post #3 - June 16th, 2024, 7:26 pm Post #3 - June 16th, 2024, 7:26 pm
    hoppy2468 wrote:LONG LIVE KETCHUP!!!!!!!!!!!!!!!!!!!!!

    Love ketchup but French's?! No thanks.

    =R=
    Same planet, different world
  • Post #4 - June 16th, 2024, 7:53 pm
    Post #4 - June 16th, 2024, 7:53 pm Post #4 - June 16th, 2024, 7:53 pm
    Knew it was out there, never had it. What are the differences between French's and Heinz (presumably your favorite)?

    Buddy
  • Post #5 - June 16th, 2024, 9:36 pm
    Post #5 - June 16th, 2024, 9:36 pm Post #5 - June 16th, 2024, 9:36 pm
    if Heinz ads are to be believed, you should have pretended to be part of the Heinz family.

    it's been years since I've been, but Bob Chinns also did not have Heinz.
  • Post #6 - June 17th, 2024, 9:19 am
    Post #6 - June 17th, 2024, 9:19 am Post #6 - June 17th, 2024, 9:19 am
    I don't know who went first, but Heinz debuted mustard, then French's debuted Ketchup (or vice versa). Classic capitalism. Both had good entree's into the service supply market for eateries, so we get a mix of them today.
  • Post #7 - June 17th, 2024, 9:41 am
    Post #7 - June 17th, 2024, 9:41 am Post #7 - June 17th, 2024, 9:41 am
    You guys are crazy, I love me some Hellmann’s Strawberry Preserves.
  • Post #8 - June 17th, 2024, 10:44 am
    Post #8 - June 17th, 2024, 10:44 am Post #8 - June 17th, 2024, 10:44 am
    BuddyRoadhouse wrote:Knew it was out there, never had it. What are the differences between French's and Heinz (presumably your favorite)?

    Buddy

    No idea. I'm not saying I would have refused to use the French's but I didn't order anything that needed ketchup. When it comes to ketchup, there is only one. So, seeing a lesser product on the table goes a long way in my perception of the place that serves it. It's a weird place to cut corners. As it happens, the food was pretty poorly prepared at this place, so in retrospect, the ketchup choice seems to be in alignment with a larger ethos.

    Serve the best -- give your customers the best -- and be done with it. Has anyone ever asked for French's ketchup by name?

    =R=
    Same planet, different world
  • Post #9 - June 17th, 2024, 12:16 pm
    Post #9 - June 17th, 2024, 12:16 pm Post #9 - June 17th, 2024, 12:16 pm
    I suspect that there are plenty of Heinz bottles out there refilled with non-Heinz ketchup, so I'll take the honest approach over that!

    Would love to know the cost differences for stuff like this though.
    "Ah, lamentably no, my gastronomic rapacity knows no satiety" - Homer J. Simpson
  • Post #10 - June 17th, 2024, 2:23 pm
    Post #10 - June 17th, 2024, 2:23 pm Post #10 - June 17th, 2024, 2:23 pm
    Not sure what the intended direction of this thread was supposed to be, if any. And I'll bet Ronnie, when he made his initial post, didn't think there were so many possible paths to take. OTOH, it's an open forum, so let's see where it goes. It started out (if I'm understanding correctly) as a commentary on how putting the "wrong" brand of ketchup on the table sends (or should send) a message about the upcoming meal.

    That led to a brief history lesson on the hard fought Heinz/French's condiment wars, followed by Ronnie acknowledging the differences between the two brands were irrelevant, and that brand names matter in setting expectations.

    Then we had this salient and thought provoking comment:
    clogoodie wrote:I suspect that there are plenty of Heinz bottles out there refilled with non-Heinz ketchup, so I'll take the honest approach over that!

    Would love to know the cost differences for stuff like this though.


    Holy moly, Mind Blown!!! Totally valid point, and probably happening far more than any of us suspect. So, if we don't really know what we're getting in the bottle, do brand names matter at all??? For that matter, who knows if that bottle of so-called "French's Ketchup" actually contained French's Ketchup? clogoodie says we should reward honesty and integrity, but how do we know who's being honest and integ...rous...rual...rouitious? I have no idea.

    Which leads me to yet another path of discussion; MY favorite ketchup. Like most of you, I grew up on Heinz, and for years, that was The Only Ketchup That Had A Right To Exist. Tried others over the years; Del Monte, Brooks, Hunts, Red Gold, but in the end always came home to Heinz. But a couple years ago, while exploring the aisles at Aldi, I spotted their Organic Ketchup. Same size bottle as Heinz at a fraction of the cost. No HFCS or other junk ingredients, and it tastes great.

    Now, when eating at a restaurant, I look at that bottle of Heinz with the same disdain Ronnie held for that rogue bottle of French's. I'll use it, but I'll be thinking about my Aldi Organic Ketchup and wishing the rest of the world was as enlightened and discriminating as I.

    Amusingly,
    Buddy
  • Post #11 - June 17th, 2024, 3:01 pm
    Post #11 - June 17th, 2024, 3:01 pm Post #11 - June 17th, 2024, 3:01 pm
    BuddyRoadhouse wrote:I'll use it, but I'll be thinking about my Aldi Organic Ketchup and wishing the rest of the world was as enlightened and discriminating as I.

    Amusingly,
    Buddy

    LOL - I wouldn't hold my breath waiting for it! :lol: At least Heinz is a reasonable expectation.

    =R=
    Same planet, different world
  • Post #12 - June 17th, 2024, 3:12 pm
    Post #12 - June 17th, 2024, 3:12 pm Post #12 - June 17th, 2024, 3:12 pm
    I prefer Heinz Organic Certified Ketchup, refrigerated, from the day the bottle is opened.
  • Post #13 - June 17th, 2024, 3:20 pm
    Post #13 - June 17th, 2024, 3:20 pm Post #13 - June 17th, 2024, 3:20 pm
    BuddyRoadhouse wrote:Not sure what the intended direction of this thread was supposed to be, if any. And I'll bet Ronnie, when he made his initial post, didn't think there were so many possible paths to take. OTOH, it's an open forum, so let's see where it goes. It started out (if I'm understanding correctly) as a commentary on how putting the "wrong" brand of ketchup on the table sends (or should send) a message about the upcoming meal.

    I hope people will reveal -- and vent about -- the little things (or not so little things) they feel restaurateurs do to cut corners in ways that feel especially cheap, pointless and inconsiderate.

    Another one I see with increasing frequency these days is the end-of-shift cleaning of tables with cleaning solutions, and vacuuming while customers are still eating. I guess waiting those extra few minutes for all the paying customers to finish is just too costly for some places to endure. Does anything say "I don't love you" more than an aromatic spritz of 409 two feet from one's food? Aah, delicious! :evil:

    If people here prefer to have a conversation about ketchup, that's fine too but it wasn't really my point. We've already had plenty of those.

    =R=
    Same planet, different world
  • Post #14 - June 17th, 2024, 3:46 pm
    Post #14 - June 17th, 2024, 3:46 pm Post #14 - June 17th, 2024, 3:46 pm
    Yeah, cut rate ketchup bothers me, and even at some Portillo's locations they have packets of Hunts when the the drive-through attendants can even be bothered to stock them. Ketchup at the Forest Park outpost is like a special order - mention it upfront or they won't hustle back to the window to get it for you. In contrast, Raisin' Cane's, whatever we think of it, has those 1 oz dip and squeeze trays of Heinz and always hands them out gratis. I keep a few onhand in the hidden drawer which mitigates disappointment elsewhere.
  • Post #15 - June 17th, 2024, 3:58 pm
    Post #15 - June 17th, 2024, 3:58 pm Post #15 - June 17th, 2024, 3:58 pm
    ronnie_suburban wrote:I hope people will reveal -- and vent about -- the little things (or not so little things) they feel restaurateurs do to cut corners in ways that feel especially cheap, pointless and inconsiderate.

    Another one I see with increasing frequency these days is the end-of-shift cleaning of tables with cleaning solutions, and vacuuming while customers are still eating. I guess waiting those extra few minutes for all the paying customers to finish is just too costly for some places to endure. Does anything say "I don't love you" more than an aromatic spritz of 409 two feet from one's food? Aah, delicious! :evil:

    =R=

    Fair enough, and point well taken, so I'll do my part to get things back on track.

    I can relate to the clean-up issue from both sides. As a customer, I fell victim to the overpowering stench of cleaning fluids at Smoky Jon's, a BBQ joint in Madison, WI. I'd eaten there before and thought fairly highly of their food. We showed up about 45 minutes before closing, so I made a point of asking if we were too late to get served. After being assured there was no problem, we placed our order and grabbed a table. Within 5 minutes of being served our food, the swabbing started, quickly spreading the choking odor of ammonia (lemon scented in an unsuccessful attempt to make it less horrifying) throughout the small dining area. I regret not objecting at the time, and don't have any good reason for not doing so. I have not been back since, and do not recommend them to anyone.

    On the flip side, I remember vacuuming the floors during my days as a busboy at the original Pequod's location in Morton Grove. The room is divided roughly in half, allowing us to start steering seating toward one side or the other as the night drew to a close. Once one side was completely clear, we were able to start vacuuming without disturbing diners too much.

    In retrospect, there was still a noise factor, and Burt, being the cost conscious fellow he was, never had a new vacuum cleaner. It was always an old used model he picked up at a garage sale, so it probably kicked up nearly as much dust as it sucked in. Still, at least we made the effort to be as non-disruptive as possible.

    Yet another angle, when do you clean up if you're running a 24/7 restaurant? I've been at Omega on more than one occasion when they were swabbing the decks, with customers seated on both sides of the room. No significant odor from the mopping solution, but then they use a powerful blow dryer that hugs the floor. You're sitting there minding your own business when suddenly a whoosh of air shoots up your pant leg. Slightly disconcerting to say the least. You get an especially chilly surprise during the winter, when all the cold air sinks to the ground.

    Buddy
  • Post #16 - June 17th, 2024, 4:30 pm
    Post #16 - June 17th, 2024, 4:30 pm Post #16 - June 17th, 2024, 4:30 pm
    BuddyRoadhouse wrote:You're sitting there minding your own business when suddenly a whoosh of air shoots up your pant leg.

    LOL - forgive me but there are probably a number of places where customers would willingly pay extra for this! :lol:

    =R=
    Same planet, different world
  • Post #17 - June 17th, 2024, 4:33 pm
    Post #17 - June 17th, 2024, 4:33 pm Post #17 - June 17th, 2024, 4:33 pm
    Yeah, but you can't get a cocktail, and a warm glass of 7-Up costs 12 bucks.

    Buddy
  • Post #18 - June 17th, 2024, 6:25 pm
    Post #18 - June 17th, 2024, 6:25 pm Post #18 - June 17th, 2024, 6:25 pm
    BuddyRoadhouse wrote:Yeah, but you can't get a cocktail, and a warm glass of 7-Up costs 12 bucks.

    Buddy

    LMAO! Thank you for that! :lol:

    =R=
    Same planet, different world
  • Post #19 - June 17th, 2024, 7:32 pm
    Post #19 - June 17th, 2024, 7:32 pm Post #19 - June 17th, 2024, 7:32 pm
    On consulting job I typically make a checklist of things to change immediately. The second or third item on my list, at this venue, was Heinz ketchup. They were using Red Gold and had about a half a case left, those went back in dry storage and we ordered Heinz.

    To me, and YMMV, Heinz ketchups is perfect and, like Hellmann’s mayo, should never be substituted or fiddled with.
    Hold my beer . . .

    Low & Slow
  • Post #20 - June 18th, 2024, 9:58 am
    Post #20 - June 18th, 2024, 9:58 am Post #20 - June 18th, 2024, 9:58 am
    Ron, how irked would you have been if it was a bottle of Sysco or GFS brand? That really says "We just get whatever's easiest and don't waste brainpower thinking about it."

    Even though I rarely eat catsup, I'm one of the few who prefer Hunts or RedGold to Heinz, for the exact reason that most people have the opposite preference: They seem less sweet, more tart, and more tomato-y to me. And RedGold has the side benefits of Folds Of Honor plus sorta local tomatoes from Hoosierland.

    Mountains of catsup taste tests on the web. One favors Trader Joe's Organic, one loves WhatABurger's little cups. Looks like the nearest WhatABurger is in KC; Buddy, perhaps you've tried it?

    And apparently Jim Wigon, the guy in that New Yorker article, never really succeeded in Grey Pouponing. His brand seems to have disappeared.

    Oneathesedays I'm gonna make some homemade catsup, either from homegrown tomatoes if the garden comes through, or from the relatively cheap Turkish tomato paste in 750g jars. From looking in my old general American cookbooks, canning catsup was reasonably common in midcentury.
  • Post #21 - June 18th, 2024, 10:46 am
    Post #21 - June 18th, 2024, 10:46 am Post #21 - June 18th, 2024, 10:46 am
    tjr wrote:Ron, how irked would you have been if it was a bottle of Sysco or GFS brand? That really says "We just get whatever's easiest and don't waste brainpower thinking about it."

    That is exactly the very last thing I want an operator to think or do. It is the very crux of my issue here. I want them to think about every detail, make the experience as favorable as possible for their customers, and not take shortcuts. Doing something simply because it's easier is not the mindset I want running the places where I go to eat. Low-grade food is a bummer.

    =R=
    Same planet, different world
  • Post #22 - June 18th, 2024, 12:25 pm
    Post #22 - June 18th, 2024, 12:25 pm Post #22 - June 18th, 2024, 12:25 pm
    tjr wrote:...Even though I rarely eat catsup, I'm one of the few who prefer Hunts or RedGold to Heinz, for the exact reason that most people have the opposite preference: They seem less sweet, more tart, and more tomato-y to me. And RedGold has the side benefits of Folds Of Honor plus sorta local tomatoes from Hoosierland.

    I too was a fan of Red Gold until I realized they used HFCS. I could excuse it five years ago, but now, with more awareness, and more brands switching to regular sugar, I've moved on.

    FWIW, Heinz's original ketchup also uses HFCS. They also offer an organic version using organic sugar, and a variety called "Simply" using cane sugar. Both, presumably sold at a premium price.

    tjr wrote:Mountains of catsup taste tests on the web. One favors Trader Joe's Organic, one loves WhatABurger's little cups. Looks like the nearest WhatABurger is in KC; Buddy, perhaps you've tried it?

    Never had a WhatABurger, and I'm really curious to try one. With Patrick Mahomes opening up more and more locations in KC, it's not that tough to find one.

    The problem is, we've got a limited amount of time each visit, and an ever growing list of old favorites and new, independently run, places to try. Filling up on a WhatABurger would eliminate at least one meal I'm not willing to give up.

    If we were staying there for a month, instead of the usual 8-10 days, I might give them a whirl.

    Buddy
  • Post #23 - June 18th, 2024, 6:33 pm
    Post #23 - June 18th, 2024, 6:33 pm Post #23 - June 18th, 2024, 6:33 pm
    Whataburger is actually a perfect example of another sign that a restaurant has lost all love for its customers - it has been acquired by a private equity fund. Since it was sold to a (Chicago-based) PE fund in 2019, the quality has materially declined. Still a decent fast food option, but not nearly as good as it was a few years ago.
  • Post #24 - June 19th, 2024, 9:59 am
    Post #24 - June 19th, 2024, 9:59 am Post #24 - June 19th, 2024, 9:59 am
    BuddyRoadhouse wrote:Never had a WhatABurger, and I'm really curious to try one. With Patrick Mahomes opening up more and more locations in KC, it's not that tough to find one.
    Buddy

    I had my first WhatABurger at one of Patrick's locations 2 days ago. Nothing wrong with it, but I would strongly urge you not to waste a good meal on it. I needed something quick that I could eat in the car and it was perfectly adequate.
  • Post #25 - June 19th, 2024, 11:23 am
    Post #25 - June 19th, 2024, 11:23 am Post #25 - June 19th, 2024, 11:23 am
    My curiosity is satisfied. Thanks for the tip.

    Buddy
  • Post #26 - June 19th, 2024, 11:25 am
    Post #26 - June 19th, 2024, 11:25 am Post #26 - June 19th, 2024, 11:25 am
    BuddyRoadhouse wrote:Heinz's original ketchup also uses HFCS. They also offer an organic version using organic sugar, and a variety called "Simply" using cane sugar. Both, presumably sold at a premium price.

    Current prices for online shopping at Valli Produce (larger sizes than these also available):

    Original - 20 oz - normally $3.99, on sale this week 2/$5.00
    Simply - 20 oz - $4.45
    Organic - 14 oz - $4.19

    They also have a version with no sugar added (13 oz, $3.65), no salt added (14 oz, $3.99), and a choice of added flavors (jalapeno, chipotle, habanero, each 14 oz, $3.99).
  • Post #27 - June 28th, 2024, 4:31 pm
    Post #27 - June 28th, 2024, 4:31 pm Post #27 - June 28th, 2024, 4:31 pm
    We were served this French's ketchup at Cafe Benelux in Milwaukee last week... in fairness, their frites do come with choice of a couple housemade dipping sauces like curry ketchup or garlic aioli, but w/ needed some plain old ketchup for the 6yo.
  • Post #28 - July 1st, 2024, 10:48 am
    Post #28 - July 1st, 2024, 10:48 am Post #28 - July 1st, 2024, 10:48 am
    Friend was on a cruise and posted the condiments at their dinner table, Heinz Mustard and French's Ketchup, lol.
  • Post #29 - July 1st, 2024, 12:09 pm
    Post #29 - July 1st, 2024, 12:09 pm Post #29 - July 1st, 2024, 12:09 pm
    Must've been a cruise to Opposite Land.

    Buddy
  • Post #30 - July 1st, 2024, 12:27 pm
    Post #30 - July 1st, 2024, 12:27 pm Post #30 - July 1st, 2024, 12:27 pm
    BuddyRoadhouse wrote:
    ronnie_suburban wrote:I hope people will reveal -- and vent about -- the little things (or not so little things) they feel restaurateurs do to cut corners in ways that feel especially cheap, pointless and inconsiderate.

    Another one I see with increasing frequency these days is the end-of-shift cleaning of tables with cleaning solutions, and vacuuming while customers are still eating. I guess waiting those extra few minutes for all the paying customers to finish is just too costly for some places to endure. Does anything say "I don't love you" more than an aromatic spritz of 409 two feet from one's food? Aah, delicious! :evil:

    =R=

    Yet another angle, when do you clean up if you're running a 24/7 restaurant? I've been at Omega on more than one occasion when they were swabbing the decks, with customers seated on both sides of the room. No significant odor from the mopping solution, but then they use a powerful blow dryer that hugs the floor. You're sitting there minding your own business when suddenly a whoosh of air shoots up your pant leg. Slightly disconcerting to say the least. You get an especially chilly surprise during the winter, when all the cold air sinks to the ground.

    Buddy

    I had the opportunity to hit the north suburban oasis of 24/7 dining--Omega--last Thursday at 11:30 PM after playing a show. The entire dining area to the left--where folks are usually seated during the day--was dark and cleaned while the late-niters were on the right side. That was hopping pretty good with a real rogue's gallery of humanoids, and their wonderful sweet and-sour cabbage soup--which I imagined had been steeping since late morning--was brothy but oh so flavorful, flecked with shards of brisket or short rib. I immediately ordered two quarts to go. Great finish to the evening!

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