(08-27-2025 08:32 AM)Marc Mensa Wrote:  

(08-27-2025 08:02 AM)TigerBlue4Ever Wrote:  

(08-26-2025 04:42 PM)Marc Mensa Wrote:  

(08-26-2025 12:18 PM)BartlettTigerFan Wrote:  They were microwaving frozen premade food long before Covid.

Cracker Barrel does not microwave their food.
There may be frozen pre-breaded items like okra or catfish filets, or frozen prepared mac n cheese, but neither would go in a microwave.

Made from scratch and it still hasn't been good for at least a decade if not longer. If I want breakfast I still love Waffle House. Remember all the CK's around town? Those were the best.

The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

Don't you have Trump complaints to air out... Stay in your lane smarty pants.

(08-27-2025 08:24 AM)Eldonabe Wrote:  

(08-27-2025 07:19 AM)BartlettTigerFan Wrote:  Cracker Barrel caved. Will these woke mf-ers ever learn?

Not much different than socialism....

Each one that tries it, think they will be the ones to do it right this time.....


Bud Light - nope
Target - nope
CB - nope

Socialism? They are private businesses, just as people are private citizens. This is capitalism at its best. They made a business decision, the paying customers didn't like it, they backed off in order to keep their customers. All 3 of those did it and ultimately backed off thanks to the backlash.

Personally I don't think it is anything like socialism. I think it is management looking at growth opportunities not recognizing that by going after certain segments of the market you will alienate the customers you already have.

(08-27-2025 08:32 AM)Marc Mensa Wrote:  

(08-27-2025 08:02 AM)TigerBlue4Ever Wrote:  

(08-26-2025 04:42 PM)Marc Mensa Wrote:  

(08-26-2025 12:18 PM)BartlettTigerFan Wrote:  They were microwaving frozen premade food long before Covid.

Cracker Barrel does not microwave their food.
There may be frozen pre-breaded items like okra or catfish filets, or frozen prepared mac n cheese, but neither would go in a microwave.

Made from scratch and it still hasn't been good for at least a decade if not longer. If I want breakfast I still love Waffle House. Remember all the CK's around town? Those were the best.

The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

No. People were paid not to work.

(08-27-2025 09:01 AM)UofMstateU Wrote:  

(08-27-2025 08:32 AM)Marc Mensa Wrote:  

(08-27-2025 08:02 AM)TigerBlue4Ever Wrote:  

(08-26-2025 04:42 PM)Marc Mensa Wrote:  

(08-26-2025 12:18 PM)BartlettTigerFan Wrote:  They were microwaving frozen premade food long before Covid.

Cracker Barrel does not microwave their food.
There may be frozen pre-breaded items like okra or catfish filets, or frozen prepared mac n cheese, but neither would go in a microwave.

Made from scratch and it still hasn't been good for at least a decade if not longer. If I want breakfast I still love Waffle House. Remember all the CK's around town? Those were the best.

The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

No. People were paid not to work.

I think both may be true. In 2021 and into 2022 there were a lot of issues going on where the government was throwing money at businesses that were hurt by the lockdowns AND to people who got their stimulus checks and thought it was better to stay unemployed and live off the stimulus plus other funds for displaced workers during this time.

I don't know the restaurant business that well but it wouldn't surprise me if food prep employees made less money than other parts of the economy. Restaurants were hit excessively hard - especially blue states where the lifting of the lockdowns took longer than in the red states.

(08-27-2025 09:00 AM)mlb Wrote:  

(08-27-2025 08:24 AM)Eldonabe Wrote:  

(08-27-2025 07:19 AM)BartlettTigerFan Wrote:  Cracker Barrel caved. Will these woke mf-ers ever learn?

Not much different than socialism....

Each one that tries it, think they will be the ones to do it right this time.....


Bud Light - nope
Target - nope
CB - nope

Socialism? They are private businesses, just as people are private citizens. This is capitalism at its best. They made a business decision, the paying customers didn't like it, they backed off in order to keep their customers. All 3 of those did it and ultimately backed off thanks to the backlash.

Personally I don't think it is anything like socialism. I think it is management looking at growth opportunities not recognizing that by going after certain segments of the market you will alienate the customers you already have.

I think you missed the point:


People who think socialism is the answer think they can do it better than their predecessors only to meet the same fate.

This Cracker Barrel thing (whether it is accurate or not) is perceived as a Woke move. After seeing the failures of their predecessors, they still thought they could do it right this time..... and they failed.

Wokism and socialism are not the same thing (not even close), but trying to do "something" and not understanding the failures of your predecessor and going for it anyways is the same thing.

I loved the interview the CEO did... to paraphrase... [It was very positive with the test group].

I would love to see who was in that group - cuz they are not smart people.

(08-27-2025 09:11 AM)Eldonabe Wrote:  

(08-27-2025 09:00 AM)mlb Wrote:  

(08-27-2025 08:24 AM)Eldonabe Wrote:  

(08-27-2025 07:19 AM)BartlettTigerFan Wrote:  Cracker Barrel caved. Will these woke mf-ers ever learn?

Not much different than socialism....

Each one that tries it, think they will be the ones to do it right this time.....


Bud Light - nope
Target - nope
CB - nope

Socialism? They are private businesses, just as people are private citizens. This is capitalism at its best. They made a business decision, the paying customers didn't like it, they backed off in order to keep their customers. All 3 of those did it and ultimately backed off thanks to the backlash.

Personally I don't think it is anything like socialism. I think it is management looking at growth opportunities not recognizing that by going after certain segments of the market you will alienate the customers you already have.

I think you missed the point:


People who think socialism is the answer think they can do it better than their predecessors only to meet the same fate.

This Cracker Barrel thing (whether it is accurate or not) is perceived as a Woke move. After seeing the failures of their predecessors, they still thought they could do it right this time..... and they failed.

Wokism and socialism are not the same thing (not even close), but trying to do "something" and not understanding the failures of your predecessor and going for it anyways is the same thing.

Maybe, but a CEO is brought in to grow the business, not maintain the business. The old saying is if you aren't growing you're dying. There is truth to that. That is why businesses attempt to reinvent themselves on a regular basis. Eventually customers get tired of your theme and want something different. Whether it is food, decor, or a combination, you constantly see them trying new things in the restaurant industry.

Of course, that doesn't mean they don't make stupid mistakes and/or decisions.

(08-27-2025 09:14 AM)Eldonabe Wrote:  I loved the interview the CEO did... to paraphrase... [It was very positive with the test group].

I would love to see who was in that group - cuz they are not smart people.

That could very well be the issue. The company they had hired to help do the test group measurements totally screwed the pooch on the demographics of people in that group.

(08-27-2025 09:18 AM)mlb Wrote:  

(08-27-2025 09:14 AM)Eldonabe Wrote:  I loved the interview the CEO did... to paraphrase... [It was very positive with the test group].

I would love to see who was in that group - cuz they are not smart people.

That could very well be the issue. The company they had hired to help do the test group measurements totally screwed the pooch on the demographics of people in that group.

Overpromoted dei marketing girl boss fricks up company

Its that simple

(08-27-2025 09:11 AM)miko33 Wrote:  

(08-27-2025 09:01 AM)UofMstateU Wrote:  

(08-27-2025 08:32 AM)Marc Mensa Wrote:  

(08-27-2025 08:02 AM)TigerBlue4Ever Wrote:  

(08-26-2025 04:42 PM)Marc Mensa Wrote:  Cracker Barrel does not microwave their food.
There may be frozen pre-breaded items like okra or catfish filets, or frozen prepared mac n cheese, but neither would go in a microwave.

Made from scratch and it still hasn't been good for at least a decade if not longer. If I want breakfast I still love Waffle House. Remember all the CK's around town? Those were the best.

The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

No. People were paid not to work.

I think both may be true. In 2021 and into 2022 there were a lot of issues going on where the government was throwing money at businesses that were hurt by the lockdowns AND to people who got their stimulus checks and thought it was better to stay unemployed and live off the stimulus plus other funds for displaced workers during this time.

I don't know the restaurant business that well but it wouldn't surprise me if food prep employees made less money than other parts of the economy. Restaurants were hit excessively hard - especially blue states where the lifting of the lockdowns took longer than in the red states.

I have worked in and around the restaurant industry for 35 years… server/bartender in college, foodservice distribution after graduating, and manufacturers for the past 25. Back of the house workers are low wage hourly employees, typically making far less than tipped servers. Restaurants, post-Covid have increasingly worked to even this disparity by robbing servers and enforcing tip share to avoid raising hourly salaries & menu prices but this has been spotty. When restaurants closed, many of these line workers found better gigs; and the impacts are still being felt. Sure, some took the unemployment when available but that dried up years ago and the industry is still void of talent. Those people were underpaid, under appreciated and have moved on.

(08-27-2025 09:31 AM)Marc Mensa Wrote:  

(08-27-2025 09:11 AM)miko33 Wrote:  

(08-27-2025 09:01 AM)UofMstateU Wrote:  

(08-27-2025 08:32 AM)Marc Mensa Wrote:  

(08-27-2025 08:02 AM)TigerBlue4Ever Wrote:  Made from scratch and it still hasn't been good for at least a decade if not longer. If I want breakfast I still love Waffle House. Remember all the CK's around town? Those were the best.

The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

No. People were paid not to work.

I think both may be true. In 2021 and into 2022 there were a lot of issues going on where the government was throwing money at businesses that were hurt by the lockdowns AND to people who got their stimulus checks and thought it was better to stay unemployed and live off the stimulus plus other funds for displaced workers during this time.

I don't know the restaurant business that well but it wouldn't surprise me if food prep employees made less money than other parts of the economy. Restaurants were hit excessively hard - especially blue states where the lifting of the lockdowns took longer than in the red states.

I have worked in and around the restaurant industry for 35 years… server/bartender in college, foodservice distribution after graduating, and manufacturers for the past 25. Back of the house workers are low wage hourly employees, typically making far less than tipped servers. Restaurants, post-Covid have increasingly worked to even this disparity by robbing servers and enforcing tip share to avoid raising hourly salaries & menu prices but this has been spotty. When restaurants closed, many of these line workers found better gigs; and the impacts are still being felt. Sure, some took the unemployment when available but that dried up years ago and the industry is still void of talent. Those people were underpaid, under appreciated and have moved on.

tip sharing between the front and back was going on for decades prior to covid. So I'm not sure which restaurants you were familiar with.

(08-27-2025 09:35 AM)UofMstateU Wrote:  

(08-27-2025 09:31 AM)Marc Mensa Wrote:  

(08-27-2025 09:11 AM)miko33 Wrote:  

(08-27-2025 09:01 AM)UofMstateU Wrote:  

(08-27-2025 08:32 AM)Marc Mensa Wrote:  The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

No. People were paid not to work.

I think both may be true. In 2021 and into 2022 there were a lot of issues going on where the government was throwing money at businesses that were hurt by the lockdowns AND to people who got their stimulus checks and thought it was better to stay unemployed and live off the stimulus plus other funds for displaced workers during this time.

I don't know the restaurant business that well but it wouldn't surprise me if food prep employees made less money than other parts of the economy. Restaurants were hit excessively hard - especially blue states where the lifting of the lockdowns took longer than in the red states.

I have worked in and around the restaurant industry for 35 years… server/bartender in college, foodservice distribution after graduating, and manufacturers for the past 25. Back of the house workers are low wage hourly employees, typically making far less than tipped servers. Restaurants, post-Covid have increasingly worked to even this disparity by robbing servers and enforcing tip share to avoid raising hourly salaries & menu prices but this has been spotty. When restaurants closed, many of these line workers found better gigs; and the impacts are still being felt. Sure, some took the unemployment when available but that dried up years ago and the industry is still void of talent. Those people were underpaid, under appreciated and have moved on.

tip sharing between the front and back was going on for decades prior to covid. So I'm not sure which restaurants you were familiar with.

Some yes. Most no. Just depends on the restaurant. In my experience, bussers, service bar, expeditors, bar backs were all tipped out… line cooks weren’t.

(08-27-2025 09:35 AM)UofMstateU Wrote:  tip sharing between the front and back was going on for decades prior to covid. So I'm not sure which restaurants you were familiar with.

With the back of the house? I know lots that shared with bussers and hostesses, I know of only a few that shared with the cooks.

(08-27-2025 09:31 AM)Marc Mensa Wrote:  

(08-27-2025 09:11 AM)miko33 Wrote:  

(08-27-2025 09:01 AM)UofMstateU Wrote:  

(08-27-2025 08:32 AM)Marc Mensa Wrote:  

(08-27-2025 08:02 AM)TigerBlue4Ever Wrote:  Made from scratch and it still hasn't been good for at least a decade if not longer. If I want breakfast I still love Waffle House. Remember all the CK's around town? Those were the best.

The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

No. People were paid not to work.

I think both may be true. In 2021 and into 2022 there were a lot of issues going on where the government was throwing money at businesses that were hurt by the lockdowns AND to people who got their stimulus checks and thought it was better to stay unemployed and live off the stimulus plus other funds for displaced workers during this time.

I don't know the restaurant business that well but it wouldn't surprise me if food prep employees made less money than other parts of the economy. Restaurants were hit excessively hard - especially blue states where the lifting of the lockdowns took longer than in the red states.

I have worked in and around the restaurant industry for 35 years… server/bartender in college, foodservice distribution after graduating, and manufacturers for the past 25. Back of the house workers are low wage hourly employees, typically making far less than tipped servers. Restaurants, post-Covid have increasingly worked to even this disparity by robbing servers and enforcing tip share to avoid raising hourly salaries & menu prices but this has been spotty. When restaurants closed, many of these line workers found better gigs; and the impacts are still being felt. Sure, some took the unemployment when available but that dried up years ago and the industry is still void of talent. Those people were underpaid, under appreciated and have moved on.

Okay, so you do have some expertise in this area. In that case, I apologize for mocking you in this thread. That is, if I mocked you in this thread. (Just this thread though. I'm allowed to make fun of you in every other thread not related to food service. Those are the rules. lol )

In all seriousness, I think it also depends on the state, too? I could be wrong on that, but if I remember correctly, waiters and waitresses here in Texas make much less than minimum wage, and back of house workers make more, based on hourly wages. (But that doesn't include tips, which does change things.)

(08-27-2025 09:37 AM)mlb Wrote:  

(08-27-2025 09:35 AM)UofMstateU Wrote:  tip sharing between the front and back was going on for decades prior to covid. So I'm not sure which restaurants you were familiar with.

With the back of the house? I know lots that shared with bussers and hostesses, I know of only a few that shared with the cooks.

Hooters were doing it since the 90's. if you got you food slow, its because the waitress failed to share appropriately with the cooks, and they made her customer's food really slowly.

(08-27-2025 09:31 AM)Marc Mensa Wrote:  

(08-27-2025 09:11 AM)miko33 Wrote:  

(08-27-2025 09:01 AM)UofMstateU Wrote:  

(08-27-2025 08:32 AM)Marc Mensa Wrote:  

(08-27-2025 08:02 AM)TigerBlue4Ever Wrote:  Made from scratch and it still hasn't been good for at least a decade if not longer. If I want breakfast I still love Waffle House. Remember all the CK's around town? Those were the best.

The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

No. People were paid not to work.

I think both may be true. In 2021 and into 2022 there were a lot of issues going on where the government was throwing money at businesses that were hurt by the lockdowns AND to people who got their stimulus checks and thought it was better to stay unemployed and live off the stimulus plus other funds for displaced workers during this time.

I don't know the restaurant business that well but it wouldn't surprise me if food prep employees made less money than other parts of the economy. Restaurants were hit excessively hard - especially blue states where the lifting of the lockdowns took longer than in the red states.

I have worked in and around the restaurant industry for 35 years… server/bartender in college, foodservice distribution after graduating, and manufacturers for the past 25. Back of the house workers are low wage hourly employees, typically making far less than tipped servers. Restaurants, post-Covid have increasingly worked to even this disparity by robbing servers and enforcing tip share to avoid raising hourly salaries & menu prices but this has been spotty. When restaurants closed, many of these line workers found better gigs; and the impacts are still being felt. Sure, some took the unemployment when available but that dried up years ago and the industry is still void of talent. Those people were underpaid, under appreciated and have moved on.

Low iq jobs get paid poorly.

Shocker

Glad you found your calling

(08-27-2025 09:00 AM)mlb Wrote:  

(08-27-2025 08:24 AM)Eldonabe Wrote:  

(08-27-2025 07:19 AM)BartlettTigerFan Wrote:  Cracker Barrel caved. Will these woke mf-ers ever learn?

Not much different than socialism....

Each one that tries it, think they will be the ones to do it right this time.....


Bud Light - nope
Target - nope
CB - nope

Socialism? They are private businesses, just as people are private citizens. This is capitalism at its best. They made a business decision, the paying customers didn't like it, they backed off in order to keep their customers. All 3 of those did it and ultimately backed off thanks to the backlash.

Personally I don't think it is anything like socialism. I think it is management looking at growth opportunities not recognizing that by going after certain segments of the market you will alienate the customers you already have.

Very well put.

(08-27-2025 09:50 AM)UofMstateU Wrote:  

(08-27-2025 09:37 AM)mlb Wrote:  

(08-27-2025 09:35 AM)UofMstateU Wrote:  tip sharing between the front and back was going on for decades prior to covid. So I'm not sure which restaurants you were familiar with.

With the back of the house? I know lots that shared with bussers and hostesses, I know of only a few that shared with the cooks.

Hooters were doing it since the 90's. if you got you food slow, its because the waitress failed to share appropriately with the cooks, and they made her customer's food really slowly.

I've never been to Hooters. Was I missing out? (I ask because last I heard that restaurant chain had filed for bankruptcy.)

(08-27-2025 09:54 AM)GeminiCoog Wrote:  

(08-27-2025 09:50 AM)UofMstateU Wrote:  

(08-27-2025 09:37 AM)mlb Wrote:  

(08-27-2025 09:35 AM)UofMstateU Wrote:  tip sharing between the front and back was going on for decades prior to covid. So I'm not sure which restaurants you were familiar with.

With the back of the house? I know lots that shared with bussers and hostesses, I know of only a few that shared with the cooks.

Hooters were doing it since the 90's. if you got you food slow, its because the waitress failed to share appropriately with the cooks, and they made her customer's food really slowly.

I've never been to Hooters. Was I missing out? (I ask because last I heard that restaurant chain had filed for bankruptcy.)

Their wings were good back when it was practically the only option for wings.

They went bankrupt because they went woke and hired men as waitresses.

(08-27-2025 09:52 AM)shere khan Wrote:  

(08-27-2025 09:31 AM)Marc Mensa Wrote:  

(08-27-2025 09:11 AM)miko33 Wrote:  

(08-27-2025 09:01 AM)UofMstateU Wrote:  

(08-27-2025 08:32 AM)Marc Mensa Wrote:  The issue for them is labor. When you are “from scratch” you’re only as good the the kitchen; and most restaurants saw a mass exodus of kitchen personnel during the pandemic & those people found better paying jobs in other industries & never returned. Kitchen staff had been underpaid for years, and Covid exposed it.

No. People were paid not to work.

I think both may be true. In 2021 and into 2022 there were a lot of issues going on where the government was throwing money at businesses that were hurt by the lockdowns AND to people who got their stimulus checks and thought it was better to stay unemployed and live off the stimulus plus other funds for displaced workers during this time.

I don't know the restaurant business that well but it wouldn't surprise me if food prep employees made less money than other parts of the economy. Restaurants were hit excessively hard - especially blue states where the lifting of the lockdowns took longer than in the red states.

I have worked in and around the restaurant industry for 35 years… server/bartender in college, foodservice distribution after graduating, and manufacturers for the past 25. Back of the house workers are low wage hourly employees, typically making far less than tipped servers. Restaurants, post-Covid have increasingly worked to even this disparity by robbing servers and enforcing tip share to avoid raising hourly salaries & menu prices but this has been spotty. When restaurants closed, many of these line workers found better gigs; and the impacts are still being felt. Sure, some took the unemployment when available but that dried up years ago and the industry is still void of talent. Those people were underpaid, under appreciated and have moved on.

Low iq jobs get paid poorly.

Shocker

Glad you found your calling

Its paid my bills, put my kids thru CBHS & St Agnes & then their college.
I can’t complain.