Howling Up @HowlingUp

Subway has closed 6,000+(!!!) locations over the last 8 years and still has more spots in the US (over 20K) than any other restaurant. That’s amazing.

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Howling Up @HowlingUp

3 years ago

@huskers88 Lol. That last sentence of yours completely slaps. #true

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Howling Up @HowlingUp

3 years ago

Oh no. "Jimmy Sears" is back at it. Local legend, Chef John Tesar fired off on protesting resort employees while working in California. nrn.com/workforce/chef…

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The name "Jimmy Sears" (more a pseudonym) was given to him in 'Kitchen Confidential' by none other than Anthony Bourdain, whom Tesar worked with many moons ago in NYC. “probably the single most talented cook I ever worked with—and the most inspiring.” -Bourdain

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Howling Up @HowlingUp

3 years ago

If you're unfamiliar with Chef Tesar (whom everyone who's worked in Dallas has a story about. Surprisingly, mine are all good), he's...well...ummm...well known. Here's the latest video where he tells the protestors to "suck..." pagesix.com/2023/08/05/top…

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Howling Up @HowlingUp

3 years ago

@chuckzcc The loooooove cold cuts.

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Howling Up @HowlingUp

3 years ago

In what is both the most and least surprising news ever, Roark Capital is buying Subway. $9.6 billion throws Subway onto the pile of what they already own: Arby's Baskin-Robbins, Buffalo Wild Wings, Sonic, Jimmy John's, Auntie Anne's, Cinnabon, Carl's Jr, Hardees...my goodness.

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Howling Up @HowlingUp

3 years ago

@cmfuld It’s getting insane.

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Howling Up @HowlingUp

3 years ago

@chuckzcc I agree. I would’ve ordered some food today and eaten there. I get it- it’s basically a glorified food court at that point, but maybe the right context is “elevated food court with lots of take away options.” Lol

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Howling Up @HowlingUp

3 years ago

I stumbled into touring this place today. My first time in one of these industrial/commissary/ghost/virtual/offsite kitchen places. Felt like a hotel, but behind all 25 doors was a fully-equipped kitchen. Everyone from WingStop to a one-off bakery in there.revolvingkitchen.com/?utm_source=lo…

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Howling Up @HowlingUp

3 years ago

@bcasey55 Not much difference, except the rent is a bit lower and the utility bills too. But the key is the have flexibility. For too long, certain concepts have been constrained by their layout parameters. Now, it’s like, fuck it, let’s sell tacos anywhere.

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Howling Up @HowlingUp

3 years ago

Everybody’s messin’ with their footprint these days. 1,600 sq ft Taco Bell? Do you, TB. nrn.com/fast-casual/lo…

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Howling Up @HowlingUp

3 years ago

Let's see. 4 1/2 months left in '23. That's about 18 weeks. 1+ of these joints a week? Seems doable. Who's with me? Must be unemployed and have nothing but free time and reliable 20mph+ transportation. The 25 Best New and Improved BBQ Joints in Texas texasmonthly.com/bbq/25-best-ne…