Quote:
Originally Posted by Derek Sutton
I agree yet as a money maker it should be gold. Their staff usually consits of what? 2 waitresses, two cooks, one guy who fills the s*** up and a manager. Their is no prep work, no real chef, no receipes(no consistency), no food sent back. It's really a win win for the franchisee.
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How is it gold when people try it once and never go back?
Gengis khan would be rolling in his grave.