1.0
26 Jan 2016
Recommend
CEO approval
Business outlook
Pros
Hard to think of ANY pros but the kitchen was brand new and quite large about twice as large as needed.
Cons
They seam to have no idea how to deal with a new account. No team meetings about anything, no uniforms or aprons, no production charts or recipes and the food had no taste on purpose.. Not once did they express their vision to the staff or offer any kind of training. The hours were long, 7 day weeks and some times 16 hour days, (with little or NO breaks) of micro-managed, unappreciated hell. Their web site speaks of grand cooking techniques, sustainability, fair labor practices and organics, it is a total lie!! The Executive Chef quit just a week before opening the account and now I know why!