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Tom34's Profile

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Stainless Steel Mandoline Recommendations?

I would check out a restaurant supply house or a website like Webrestaurantstore.

about 8 hours ago
Tom34 in Cookware

Popeye s VS KFC

Wow, talk about missed opportunities.

It always amazes me that people get a hold of a block buster product that sells itself and they have to F*%@ with it.

about 9 hours ago
Tom34 in Chains

Popeye s VS KFC

Roy Rogers left our area about 15 years ago ;-( Outstanding food! Miss it very much.

about 9 hours ago
Tom34 in Chains

Forbes: Why We All Talk About McDonald's

Well said!!!!

about 22 hours ago
Tom34 in Chains

gas grill... another one bites the dust?!?

I am down in the southern end of the state.

I will be honest, I cook steaks on the Big Green Egg over screaming hot 1000 degree (+) lump charcoal. Actually have to be careful not to over char.

Similar results can be achieved using a Weber Kettle with Lump Charcoal. Lump rules!!

With a 10 min warm up on high, my Weber Propane probably hits somewhere in the 700 degree area which I think is pretty good for a gas grill.

Last night I did some boneless/skinless chicken breasts on high after a 10 min warm up. I got a nice char which is what the girls wanted but because it was chicken I fully cooked it.

Your probably right in that it would not produce a black and blue steak if trying it with the typical 3/4 inch thick supermarket steak. The steaks would have to be thick, somewhere in the order of 1 1/4 - 1 1/2 inches.

about 22 hours ago
Tom34 in Cookware

Popeye s VS KFC

Was never a fan of KFC. Loved Roy Rogers chicken back in the day. Given the choices here, its Popeyes all the way, not even close. Can eat it breakfast / lunch / diner. They really have it down.

Our local butcher (retired) used to sell Broaster Chicken which was cooked in a special pressure cooker deep fryer. It was VERY good and had a very unique flavor.

1 day ago
Tom34 in Chains

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

>>> "it's simple enough to realistically predict that more money will be flowing to labor in the future" <<<

Its always simple to predict when its "Somebody else's " money on the line.

If you talk to food oriented small business owners in more realistic parts of the country (SF ain't one of them) or talk to sales folks in the purveyor business you would know that things are not well and in many cases its not even worth opening Mon - Wed.

1 day ago
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

If the colleges didn't pump out more Ph.D's than were needed there wouldn't be an issue.

In addition, it depends on what field the Ph.D is in. Colleges are bursting at the seams with liberal arts professors. I guess there is just not too much demand for them in the real world.

1 day ago
Tom34 in Los Angeles Area

gas grill... another one bites the dust?!?

My Weber is over 20 yrs old (NJ climate) and the burners are as good as new. Have replaced flavorizer bars 2 times. They drop right in, took less than 5 minutes. I also replaced the cooking grates and went with stainless. That took less than 1 minute. Maybe $150 total over 20 plus years & good consistent hot heat the entire time.

PS: Never bothered replacing the igniter. 2 pack of long neck grill lighters $2.99.

1 day ago
Tom34 in Cookware

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

I just wish we could get people to earn more money by increasing their skill set. More skills brings more money, self pride & more mobility.

1 day ago
Tom34 in Los Angeles Area

gas grill... another one bites the dust?!?

Very common problem and very simple fix. "Propane Hose Safety Guard" about $10 , about $20 for stainless.

Basically a flexible spring that slides over the rubber hose.

On the grills themselves, its worth saving up for a Weber Spirit. Good even heat & they also get very hot. They should last about 20 years with reasonable care & parts are readily available.

2 days ago
Tom34 in Cookware

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

Yeah, every year a comet swoops by and drops a big bag of cash to pay for it and "everybody" regardless of age gets the best of care, FREE!

2 days ago
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

OK, so its not as simple as some hounds have made it out to be?

May 26, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

What post of mine are you replying to? I did see some union talk up thread but I don't think the comments were mine.

May 26, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

Yeah, provisions that might be phased out at any given time if the political wind changes.

May 26, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

I don't know much about Seattle but SF is an extremely wealthy city and second to only NYC in terms of bringing in the most expensive highest quality food products in the country because people there are able & willing to pay the high menu prices. IMHO, SF is well outside the statistical bell curve and therefor useless as a comparison to what will work in other areas of the country.

May 26, 2015
Tom34 in Los Angeles Area
1

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

I have a friend who owns a pizza shop. He gets there 6 days a week at 10am and if all goes well, leaves at 10pm. That = 72 hrs week. He takes a 2 weeks vacation per year. His profits average $100,000 p/yr. 72 hrs x 50 weeks = 3600 hours. $100,000 / 3600 hrs = $27.00 p/hr. Thats a real killing isn't it!

Give or take a little this is probably typical for the small mom and pop food oriented business and many franchises as well. Hardly the millionaires club many on here claim it is.

May 25, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

And Michael Moore yours :-)

May 24, 2015
Tom34 in Los Angeles Area
1

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

That depends on how one defines the role of a CEO. Their decisions steer a company and often billions of dollars of investor assets. Whether one thinks their compensation is too high (which in many cases I do) their compensation is in no way tied to that of an unskilled worker so therefore there is no point to evade.

Labor issues are better directed to HR.

May 24, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

Not comparing one to the other, just stating the obvious.

May 24, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

That depends on one's perspective. I am quite pleased how many CEOs have performed in terms of maximizing the return on my investments that I spent a lifetime working, sacrificing and going without to accumulate. BTW, most union pension fund managers would agree.

May 24, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

Glasses?

May 24, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

You will never see it if you only look in one direction!

May 24, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

Some places in some locations may be able to absorb the increases at each rung, others may not. There are just so many variables involved that absolutes are a far reach on both sides of the issue.

May 24, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

Unplug the Fed's umbilical cord and see how the economy does!

May 24, 2015
Tom34 in Los Angeles Area
1

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

I am not in the "sky is falling" camp but I do have concerns. Generally speaking, as an employee works their way up the ladder, the need to expand their knowledge base/skills increase as does the number of work responsibilities and the complexity/difficulty of carrying out those responsibilities. Once in management, those responsibilities include the actions of subordinates under them.

Bottom line is there is an expectation that with each rung of the ladder there will be a pay raise that is a given % above the previous rung so the doubling of the bottom rung will have ramifications for every rung above it.

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

I find that the extremes, either right or left are agenda driven and anything but "Open Minded".

If you want to hitch your wagon to Michael Moore & MoveOn.org, your certainly free to do so but please stop with the condescending rhetoric:

>>> "I think you would achieve a better level of understanding if you avoided labels and ad hominem arguments" <<<

This stuff sounds very impressive to those who spent their careers in the protected womb of the world of academia but it really doesn't add anything substantive to a conversation.

May 24, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

Yes, appearing in a propaganda add sponsored by MoveOn.Org, a self proclaimed anti business organization.

And your right, I do lack his credentials but I was smart enough to see through the tech bubble under Reich's watch. I guess he is included in the 90% of the economists who are wrong 50% of the time?

May 23, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

PLEASE, that was a sound bite promotional commercial financed by Moveon.org.

May 23, 2015
Tom34 in Los Angeles Area

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

So what your saying for example is that, a waitress/waiter, who has to keep up a clean neat appearance, maintain a friendly positive attitude at all times, memorize a menu on their own time & keep up with changes, help customers navigate a menu, correctly interpret customers requests, accurately write down every critical detail of that request, beg borrow & steal at the service window to get all the customers requests fulfilled, get all the meals to the table hot, remember who ordered what, place it on the table in a proper professional manner and apologize and correct mistakes made by others SHOULD GET PAID MORE THAN A DISHWASHER ????