Quote:
Originally Posted by Billy Bob
Bottom line, a 2 day a week business is not a serious business, and a restaurant can’t claim fresh food when it’s actually frozen. This is simply taking business away from the restaurants that run actual customer service establishments.
We don’t need a bunch of other establishments only opening peak weekend hours
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You are free to visit those other establishments. Why should you care how he runs his?
There's a small pizza shop in Woburn ma, Louie's Pizza, with very limited hours. It's been in business since 1952, fresh ingrediency every day. They have hours posted but if they run out early, they close.
They know exactly how many pizzas they can make each day and if they are getting close to the end, they just don't answer the phone anymore.
Their pizza is so good that people adjust to their schedule.