Wait...there's a Hardee's that's open in Michigan City?

[HoughMade]

They recruit in evangelical circles for folks to work and tout they are closed on Sunday so they can go to church…

They certainly do, but while that demographic makes up a higher percentage of employees than other fast food restaurants, the employees come from just about every background. My son has worked at the CFA in Valparaiso since it opened and both of my daughters worked there for a while.

One thing I noticed was now many people they have working. I asked my son how many people they had working during he dinner shift and he said 30+ people. Compare that to something like an Arby's or whatever and you will find that is about 3X more. Sure it costs more money, but it pays off in volume.

BTW- my son who does welding school in the morning and CFA in the afternoon and evening, was the "Team Member Tuesday" feature today:



Fact: I have eaten at CFA 1 time since the Valpo store opened 2 years ago....just not my thing, but I appreciate how well run it is.

 

[bobzilla]

They certainly do, but while that demographic makes up a higher percentage of employees than other fast food restaurants, the employees come from just about every background. My son has worked at the CFA in Valparaiso since it opened and both of my daughters worked there for a while.

One thing I noticed was now many people they have working. I asked my son how many people they had working during he dinner shift and he said 30+ people. Compare that to something like an Arby's or whatever and you will find that is about 3X more. Sure it costs more money, but it pays off in volume.

BTW- my son who does welding school in the morning and CFA in the afternoon and evening, was the "Team Member Tuesday" feature today:

View attachment 304549

Fact: I have eaten at CFA 1 time since the Valpo store opened 2 years ago....just not my thing, but I appreciate how well run it is.

Their business model is on point

 

[Ingomike]

One thing I noticed was now many people they have working. I asked my son how many people they had working during he dinner shift and he said 30+ people. Compare that to something like an Arby's or whatever and you will find that is about 3X more. Sure it costs more money, but it pays off in volume.

I ponder this, which came first, the chicken or the egg, question. Hot fresh food with plenty of servers or 100 cars per hour at the drive through? They are efficient.

BTW- my son who does welding school in the morning and CFA in the afternoon and evening, was the "Team Member Tuesday" feature today:

Awesome! Congrats…

 

[Ingomike]

Their business model is on point

It takes a fair bit to get a CFA second franchise, owners are generally required to be onsite daily…

 

[HoughMade]

It takes a fair bit to get a CFA second franchise, owners are generally required to be onsite daily…

I think my son mentioned that the owner was working close with him last Saturday- that 11pm and after on a Saturday.

 

[wcd]

So you go to Popeyes? Because Chik-Fil-A doesn't sell a chicken sammich.

Oh no Popeyes for me had them one time in Chicago during layover from returning from South Dakota did not even qualify as being food totally disgusting.

 

[Lpherr]

Oh no Popeyes for me had them one time in Chicago during layover from returning from South Dakota did not even qualify as being food totally disgusting.

Must have been something about Chicago. Every Popeye's we've been to, has been far above any other fast food chicken hut.

 

[Cameramonkey]

Must have been something about Chicago. Every Popeye's we've been to, has been far above any other fast food chicken hut.

it could be the franchise's cheap owner not following proper protocols. I thought I developed a "disagreement" to LJS because every time I would eat their fish or chicken for lunch near my office I'd feel like total crap by 3P. It went down SOOOOOO yummy, but would just lay in my stomach for hours and I'd feel blah. Not ill or nauseous, just blah.

Then one day I couldnt resist while I was on the road. I was craving it and was willing to put up with the "hangover" later. Felt great the rest of the day. Apparently my local franchise is doing something wrong. I've eaten it at least 3 other times while traveling and those restaurants didnt make me feel bad.

 

[radar8756]

There are stories about Chinese restaurants using MSG to Tenderize Tough meat --- which some people have gastrointestinal issues with

 

[Cameramonkey]

There are stories about Chinese restaurants using MSG to Tenderize Tough meat --- which some people have gastrointestinal issues with

I thought about that. But its not all stores and I believe they get their stuff from the same vendor.

And I have NEVER felt that at any Chinese place. I find it hard to believe I have managed to never find one that uses MSG for flavor enhancement if that were the issue.

I'd chalk it up to old oil.

 

[Lpherr]

it could be the franchise's cheap owner not following proper protocols. I thought I developed a "disagreement" to LJS because every time I would eat their fish or chicken for lunch near my office I'd feel like total crap by 3P. It went down SOOOOOO yummy, but would just lay in my stomach for hours and I'd feel blah. Not ill or nauseous, just blah.

Then one day I couldnt resist while I was on the road. I was craving it and was willing to put up with the "hangover" later. Felt great the rest of the day. Apparently my local franchise is doing something wrong. I've eaten it at least 3 other times while traveling and those restaurants didnt make me feel bad.

Could be they aren't changing their oil frequent enough.
Or the temp of oil isn't high enough and saturating the fish.

 

[DoggyDaddy]

There are stories about Chinese restaurants using MSG to Tenderize Tough meat --- which some people have gastrointestinal issues with

Not just Chinese restaurants. Just about every "chain" steakhouse did (does?) it too (Bonanza, Ponderosa, Sizzler, etc.). And it's not just for tenderizing. It's also a flavor enhancer.

 

[wcd]

Not just Chinese restaurants. Just about every "chain" steakhouse did (does?) it too (Bonanza, Ponderosa, Sizzler, etc.). And it's not just for tenderizing. It's also a flavor enhancer.

Bonanza,Ponderosa?

 

[Lpherr]

Bonanza,Ponderosa?

You must be in the under 30 crowd.

 

[littletommy]

Not just Chinese restaurants. Just about every "chain" steakhouse did (does?) it too (Bonanza, Ponderosa, Sizzler, etc.). And it's not just for tenderizing. It's also a flavor enhancer.

I used to really like the fish and chips at bonanza.

 

[DoggyDaddy]

Bonanza,Ponderosa?

Yeah, now there's actually a Ponderosa and Bonanza Steakhouse I guess. I didn't know that until just now. Looks like maybe they combined, or maybe they were always under the same ownership.

Ponderosa & Bonanza Steakhouse

HAPPINESS UNLIMITED, FREEDOM BY THE PLATEFUL. The official homepage for Ponderosa Steakhouses and Bonanza Steakhouses. We’ve been a household name since the 60’s, and our mission’s stayed the same: to provide wholesome family dining at a fair price. By maintaining our quality steakhouse and bountifu

pon-bon.com

Bonanza was the first restaurant I ever worked in up in West Lafayette back in 1979 or 1980.

Edit: I guess there are still Bonanza steakhouses around too.

 

[wcd]

Yeah, now there's actually a Ponderosa and Bonanza Steakhouse I guess. I didn't know that until just now. Looks like maybe they combined, or maybe they were always under the same ownership.

Ponderosa & Bonanza Steakhouse

HAPPINESS UNLIMITED, FREEDOM BY THE PLATEFUL. The official homepage for Ponderosa Steakhouses and Bonanza Steakhouses. We’ve been a household name since the 60’s, and our mission’s stayed the same: to provide wholesome family dining at a fair price. By maintaining our quality steakhouse and bountifu

pon-bon.com

Bonanza was the first restaurant I ever worked in up in West Lafayette back in 1979 or 1980.

So we’re they like the predecessor to places like Out Back?

 

[DoggyDaddy]

Oh wow, I didn't know Dan Blocker (Hoss from the Bonanza tv show) opened the first Bonanza restaurant!

Visit One of the Last Bonanza Steakhouses Before It's Too Late

Bonanza Steakhouse, opened by Bonanza front man, Dan Blocker, once had over 600 locations across the US. Now there are less than 10.

www.wideopencountry.com

Back in 1963 Dan Blocker, who played Eric Cartright on Bonanza, opened up the first Bonanza restaurant in Westport, Connecticut. By 1989 the restaurant chain had over 600 restaurants located across the United States, serving up top sirloin and ribeye steaks for hungry customers.

 

[littletommy]

Yeah, now there's actually a Ponderosa and Bonanza Steakhouse I guess. I didn't know that until just now. Looks like maybe they combined, or maybe they were always under the same ownership.

Ponderosa & Bonanza Steakhouse

HAPPINESS UNLIMITED, FREEDOM BY THE PLATEFUL. The official homepage for Ponderosa Steakhouses and Bonanza Steakhouses. We’ve been a household name since the 60’s, and our mission’s stayed the same: to provide wholesome family dining at a fair price. By maintaining our quality steakhouse and bountifu

pon-bon.com

Bonanza was the first restaurant I ever worked in up in West Lafayette back in 1979 or 1980.

Edit: I guess there are still Bonanza steakhouses around too.

I had no idea they were still around! Years ago there was a really good Bonanza in Richmond Kentucky, it was always a huge deal to get to go there for dinner.

 

[DoggyDaddy]

So we’re they like the predecessor to places like Out Back?

Kind of, yeah. A little less fancy. You'd stand in line and place your order, get your drinks, etc., and they'd bring your meal out to you when it was ready.