Panago Pizza

Very cool, old Italian flyer received in the mail. The photographs scream vintage and I wanted to be a part of it.

Fast forward to one of those nights where you don't want to go anywhere, yet your cozy sweats and fuzzy slippers are pleading to be paired with a movie and pizza.

So, naturally I thought of Panago's New York Deli pizza that happened to be front and center on that artistic cover.

This is how it went:

Ring, ring. Ring.

Someone from a place other than Fort St John answers and proceeds to take my order. That is weird. Process is pretty standard with Miss Teenager who mumbles a few sentences together too fast for my aging brain to pick up. I ask her to repeat some. Again, standard. Very pleasant, but still weird that Vancouver location is quoting me on my local pizza.

Miss Teenager quoted me 35 minutes. With all my ninja knowledge and expertise assisting me, I strategically arrived 15 minuted ahead of said quote. The pizza was staring at me as I walked in.

I find that pizza quote times here in FSJ (all across the board) are off. As in you in the pizza joint and your pie is already done and waiting. Ideally, you walk in and you still wait a few minutes--'cause then it's hot! And fresh! And delicious!

Not congealing as you drive there, stuff it in the special heater bag they sell you and continuing to congeal as you speed home only to find that the piping hot circle of goodness is really a semi-warm mass of meltedness.

Yuck.

I will say that Panago's choice of meat on this particular pie is good. I was surprised. It didn't taste like the weird processed stuff you find in some places (Dominos) or those totally gross frozen pizzas at any given grocery store.

Panago's dough is even better. I made the very correct choice of going with the Hand Tossed. Oh. Yeah.

I say cut off Vancouver and handle your own phone calls, FSJ Panago. I don't care if you "update your system in sync with theirs." You misquoted me and made me eat an expensive, luke-warm pizza. And I'm telling my friends.

GRADE: B+
I'm willing to bet that this place could deliver (pardon the pun) great pies if the timing was right.

Panago Pizza
(Totem Mall)
2050-9600 93 Ave
250.310.0001

From the Tip Jar

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From RestaurantOwner.com - December 8, 2009
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This Is a Great Time to Recognize the Manager You Want to
Keep
 
You can't create and sustain a successful restaurant
without good management.
 
In smaller restaurants the bulk of the management may be
provided by you, the owner, but few restaurant owners want
to spend their entire career managing day-to-day operations. 
 
Unless your goal is to create a job for yourself, you need
good managers who can lead people and run your restaurant
as well as (or even better) than you can.
 
You already know who your good managers are but here's a
quick checklist to quantify and evaluate some specific
traits and the effectiveness of your management staff.
 
 - Do they say what they will do and do all that they say?
 
 - Do they seem to attract quality staff to the business?
 i.e.,some of your best hires were a result of their
 recommendations. 
 
 - Have you seen sales and profits grow since they became
 managers?
 
 - Do they take the initiative to suggest new products,
 systems and procedures and have helped you put them in
  place successfully?
 
 - Do other staff members seek them out formally and
 informally for help, guidance, direction, support?
 
If you have managers who exhibit some or all of these
traits, you do not want to lose them. And rest assured,
there are businesses inside and outside the industry that
would love to have them on board.
 
The holiday season is a good time to let them know how
much you value and appreciate the contributions they make.
Do something that makes them feel good about being a part
of your team. It may increase the odds they'll still be with
you next year at this time.

Saigon Noodle

Great, new location in the Totem Mall with access indoor and outdoors.

Fun, bright, interesting décor that doesn’t look like it was purchased at the local Walmart. The owners actually put some thought and effort into the ambience.

Friendly cash register girls.

Nine, four-seat tables, entered at a dinner rush, food took around 20 minutes. At a full service restaurant, that would be a long time. A place such as this should, essentially, be quicker.

Food ordered: #14 Pork Slice Spring Rolls…something about Lemon Grass Pork….a very plain dish as far as flavour goes. Vietnamese restaurants everywhere take note….Hoang Long of Edmonton does an EXCELLENT Lemon Grass Anything. Look it up next time you’re in that city.

#19 Chicken Pad Thai….excellent noodles-almost velvety in texture, scrumptious flavour overall, decent amount of chicken, abundant veggies and crushed peanuts. I would get this again and again. This dish will bring me back. My only request would be fresh lime to squeeze over top.

#20 Shrimp Egg Noodles…another excellent dish in terms of flavour. The fresh garlic is prominent but not overdone. I kept wanting more of that delectable taste in my mouth. Speaking of more…there were a mere 5-6 shrimp in this dish. That would be fine if the oodles of noodles and grandiose plate presentation didn’t make it look out of balance….oh yes, and the fact that it cost 9.95. Hi, I could buy an entire bag of shrimp less than 9.95. Stop being so cheap and throw three times the shrimp on there! Your customers will thank you by good word of mouth and ordering again and again! I feel as though I should bring some extra shrimp from home to add to my plate (psstt……the shrimp weren’t seasoned so it would totally work…)

Loved the assortment and variety of condiments on the tables, as well as real silverware and chopsticks. So nice not to use the toss-away types.

And let me tell you about Maggy one of the owners—what a nice lady! We saw her walk around to every table as well as ours, and converse. Not the obligatory How-was-everything,-etc., but actually talking to people! Wow…..now there’s something that a consumer does not see. A rarity.

Saigon Noodle comes to mind when I think of Asian takeout. So unlike Ming’s.
GRADE: B+

Saigon Noodle
9600-93 Ave (Totem Mall)
250.785.1628

Safeway VS Tim Horton’s (Doughnut Style)

Bring in the boxing ring. American competitor vs the good, ol’ Canadian standby.

Round one: Presentation (Kevin from The Office: “That means what it looks like…)
T: Great, attractive packaging for any amount ordered.
S: One giant box even if you’d only like half a dozen. I find myself usually purchasing three. One for me, one for my spouse and one for me for later while winding down from the tornado kids.. When and if a “6 doughnut box” existed I would prolly load up to maximum capacity. Instead, I would rather have my three remain un-squished and unsullied in the paper bag.

Round Two: Taste & Freshness
T: Dry out much quicker and are made somewhere other than the respective location. They’ve got some great combinations (Honey Crueller,-on the light side, eggy, nice balance of sweet, fun design.

Yet, I’m still surprise that others are still around (Double Chocolate tastes like coffee granules were substituted for the cocoa during mixing.

Beware of any fritter—usually there is a substantial portion of the middle that remains raw.

S: Made on site, every day. There is nothing better than fresh. Nuff said. S’s doughnuts are light and chewy with slight bread taste to compliment the sweetness. Sometimes I’m really wishing for a slightly thicker icing to balance the bread side of things.

Do your own freshness test. Buy a few from each place and see how long they last on your counter. P.S. Works best in a paper bag to allow limited air flow. Do not, repeat DO NOT seal your little, baked goods in Tupperware. They need air.

Round Three: Aftertaste
T: Sometimes my tummy hurts after consuming a T.H. doughy morsel. Maybe it’s the preservatives. (No, I doughnut pig out thus creating abdominal discomfort. Sheesh.)
S: I’m ready for another. No pain there.

Although, I must flesh out a negative here, Yesterday I shared a fill morsel with my spouse and the filing had a ring of rancidity to it (oil-based product.) Somebody cut a corner. Oops, Mr. or Mrs. Baker person.

Round Four: Availability
S: Friday is their busiest day so double batches are ordered up. My fave there is the Glazed Croissant drizzled in chocolate. And they do not disappoint. Deelish.
T: Hit and miss. My fave is the Sour Cream Glazed and quite honestly either location can’t guarantee them consistently. Perhaps they should supply more for the demand, hmm? I’ve tried finding them on different days of the week, different times of the day and various seasons throughout the YEAR. Clearly I spend too much of my time trying to perfect their supply science. At any rate, I was frustrated so I started looking elsewhere. (Enter Safeway doughnuts.)

Round Five: Cost
S: Usually a single doughnut will run you somewhere in the ballpark of 70 cents. I believe I’ve seen them for as low as 49 cents.
T: Almost one dollar. What is it, 85/89 cents? And they’re smaller. Even when comparing apples to apples, they’re still smaller.

Round Six: Business Hours
S: 7-11pm
T: All the time. But don’t let this fool you. Because their product is not made on site means you can’t have it at 3am.

Overall, I’m a Safeway fan. Dear Safeway, could you build a drive-thru? I would love you even more.

Safeway GRADE: A-
Timmy’s GRADE: B-

From the Tip Jar

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RestaurantOwner.com Best Practice of the Week - November 3, 2009
=================================================================
I Am Your Guest

You often accuse me of carrying a chip on my shoulder,
but I suspect this is because you do not entirely
understand me. Isn't it normal to expect satisfaction
for one's money spent? Ignore my wants and I will no
longer appear in your restaurant. Satisfy those wants
and I will become increasingly loyal. Add a little extra
personal attention and a friendly touch and I will become
a walking advertisement for you.

When I criticize your food and service to anyone who
will listen, which I may do whenever I am displeased,
take heed. I am not dreaming up displeasure. It lies in
something I perceive you have failed to do to make my
eating experience as enjoyable as I have anticipated.
Eliminate that perception or you will lose my friends
and me as well. I insist on the right to dine leisurely
or eat in haste according to my mood.

I refuse to be rushed as I abhor waiting. This is an
important privilege that my money buys. If I am not
spending big money this particular time, just remember,
if you treat me right I will return with a larger appetite,
more money and probably with my friends.

I am much more sophisticated these days than I was just
a few years ago. I've grown accustomed to better things
and my needs are more complex. I'm perfectly willing to
spend, but I insist on quality to match prices. I am above
all, a human being. I am especially sensitive when I am
spending money. I can't stand to be snubbed, ignored or
looked down upon.

Whatever my personal habits may be, you can be sure that
I'm a real nut on cleanliness in restaurants. Where food
is concerned I demand the strictest sanitation measures.
I want my meals handled and served by the neatest of people
and in sparkling clean dishes. If I see dirty fingernails,
cracked dishes or soiled table clothes you won't see me again.

You must prove to me again and again that I have made a
wise choice in selecting your restaurant above others. 
You must convince me repeatedly that being a restaurant
guest is a desirable thing in the first place. I can,
after all, eat at home. So, you must provide something
extra in food and service. Something so superior it will
beckon me from my own table to yours.

Do we understand each other?

(You may have read this before but it never hurts to be reminded
of job one - taking care of your guests.)

================================================================

Whole Wheat & Honey Cafe

My first impression of this place is good. I’m talking about their hot, new location—all newly designed and freshly painted and tastefully decorated. Very new age. The high ceilings, warm colors and hippy vibe all contribute to my journey to what I affectionately call my ‘restaurant happy place.’

The positives:

Ample space and diversity in seating. Sit by the south windows. Chill by the stage. People watch while facing 100 Street. Hang out in center of the place, cafeteria style. Breathe in the clean, fresh, crisp décor. I felt like Hippy was my religion while eating there. I wanted to order some herbal tea, pop in an advertised Dana Manning CD and braid my hair.

Nice-looking employees. After a few minutes of conversation, I didn’t mind the extremely severed bangs combined with a ‘natural’ look.

Great ordering set up. Huge menu board that’s easy to read; knowledge, chill staff. Very open feel—didn’t feel claustrophobic or pressured to hurry my decision-making process.

Loved the live music idea. I feel like it’s a place where I could pick up my guitar, book a slot and leave my case open for coinage. Actually, strike the case idea—that’s tacky. Never been to a show here, but I plan on it ‘cause it looks cool. And I want to be cool.

Finally figured out when they were open (anyone remember than Texas BBQ place that just couldn’t quite figure out if they were doing construction or serving brisket?) and went exclusively to breakfast/lunch. WW&HC had a similar problem during the first few months in their new place.

Loved the idea of homemade muffins and those extra large beverage mugs. Although, it’s sort of weird to have the muffins individually wrapped in plastic wrap--kind of low budget. The mugs remind of Central Perk in Friends. Which also reminds me: Isn’t it somewhat against a law somewhere to ‘borrow’ another’s idea? Anyone remember their old location and signage? Totally Friends… I’m just sayin’.


Areas of improvement:

Sometimes open late for special events. This is sad to me. I would love to see this establishment rock it all day long. Despite it being in a high traffic location and catering to workday foot traffic, this place has great potential for tapping into the night crowd. Not everyone wants to frequent a pub, you know.

The food was not so memorable. After the first few bites, I came down from my giddiness in finding a donair in FSJ (-skimpy on the tasty tzatziki, meat on the bland side, but, bread was soft and chewy.) It was okay. The side salad, accompanied with a too-oily vinaigrette, was just weird. All the veggies were cut too large. I can’t even say they were chopped because that would mean the pieces were smaller than they were. Couldn’t decide if the fork and knife were needed or to just pick it up with my hands.

A tad warmer in the chillier months. Nothing like a good teeth chatter while eating a salad.

Overall, I would go back. WW&HC has so many good things going for it to be ignored. To be honest, if this place were open at night I might get there more often.

GRADE: B+ Step up the food and make my mouth water, please. If I think “Quizno’s” before you, that’s a problem.

Whole Wheat & Honey Cafe
10003 110 St
250.787.9866

From the Tip Jar

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From RestaurantOwner.com - October 20, 2009
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Weekly Planning Will Improve Your Managers' Effectiveness

A common characteristic of many successful independent
restaurants is the owner's practice of pausing at the
end of each week with their management team. They
review how the restaurant is performing and decide
what to focus on in the coming seven days.

Having a weekly review and planning discipline helps
managers clearly understand what their priorities are
and what they need to do to accomplish specific, short
term goals and objectives.

The cornerstone of this approach is having a brief,
well-organized weekly management meeting in which
the owner and all managers participate.

Effective weekly meetings generally include a review
and discussion of the following items:

- prior week's key numbers including sales, guest
counts and prime costs

- daily tasks such as ordering and scheduling

- weekly goals such as anticipated sales and cost
goals, repair  and maintenance projects, upcoming
marketing promotions, scheduled banquets or catering
 events, and special events that are going on in
the community

Weekly meetings improve the odds that your managers
are organized, goal-oriented and clearly understand 
your priorities. They are also more likely to feel 
like they are an integral and important part of your
restaurant too.

If your management team is lacking direction and
cohesiveness, start meeting at the same time each
week to discuss how the restaurant is doing and
specific goals for making it better.

With everyone's input and your guidance
you'll probably see a more effective
management team and better performing
restaurant.

Ming's Kitchen (Takeout Service)

First time visit because of word-of-mouth. Took me two years to get there, but the point is that I did.

You see, despite what restaurant owners may decide to believe, customers really have the power if a place succeeds or fails. Owners don't want us to band together to bring them to their knees. They would prefer we remain in the dark and keep coming in the door regardless of poor service, high margins and low food quality.

(Enter the FSJ Food Critic.)

Back to the review.

Ordered takeout and smiled to myself that I could have my order delivered if I exceed the $15 requirement. Easy peezie. Family dinnertime is always more than $15 and what a great tactic to encourage customers to come often. It's tricky, but it works. You think "Hey, I could get Ming's for only $15 bucks and I don't have to leave the house." And you always end up ordering more.

It's called a hook. And it's a good one.

Phone girl could have been a little more in tune with the food. It's called product knowledge. Say it with me: PRAH DUCKT NAHLLLEGE. I literally heard every ingredient twice concerning the egg roll. Once from cook person and another from phone girl. Quite unprofessional.

Let's talk food. Hunger was in the air. I ordered the SS Chicken Balls, Beef & Broccoli and Mushroom Foo Yong. I'll be honest, I was expecting those cutesy, classic Chinese takeout containers with the little metal handles. Instead, just a random assortment of metal, styrofoam and cardboard. Weird. Where were the chopsticks? I know they're a little strange to use at first, but it is definitely part of the experience.

First tastes of all respective dishes were positive. Perhaps being very hungry skewed my perception-because then I started seeing flaws.

Pretty scanty portions for the price. I was expecting at least 20 lbs of food for my $29. I mean, really, I know how much the typical Asian ingredient cost the local consumer.

The beef was pretty much MIA in the broccoli ensemble. I had to search for it and the flavour. Somewhat bland.

Mushroom Foo Yong is the Asian version of the omelette only loaded with bean sprouts and other goodies and slopped with a gravy mixture. Kind of tasty. Kind of earthy. MFY did not disappoint. Keeper.

Chicken balls (couldn't they have picked another name that didn't jive with current slang??) were actually a little too greasy and dry. I'm not sure what happened here but the box was soaked through and some morsels were just too hard to bite through. Should have opted for a different chicken dish. The complementing sauce was nice. Perhaps a layer of white paper in between the chicken and cardboard box to stifle the grease stains. It would look much better. Plus, I'm not sure if the hamburger and fries cartoons lend anything positive to experience.


GRADE: C- Because I seriously don't know if Ming's would come to mind the next time I want Chinese takeout.

Mr. Mike's Steakhouse & Bar

This place is so different than the previous Little Italy wannabe. Fresh flower baskets adorn the outdoor patio during the warm months. Warm, woodsy colors are splashed inside from the bar area to the spacious dining room. The tag line is something about West Coast, but with only one picture of the ocean up on the corner wall, I'm not sure if I feel that vibe.

Watch the threshold at the first set of doors, a nicely twisted ankle awaits you. But no hostess! And a very weird set up of the greeting area. I feel like I'm strangely observing parts of the hostess stand that I should not. Let me say that this area should be welcoming and not a chorus of wiring and silverware tubs. This is one of the first impression areas and should probably reflect awesomeness.

The restaurant was nearing capacity. Great sign. Nobody likes to walk into a place on a weekend night and see very few people. Sends a bad vibe about the restaurant.

Some girl dress in cheap black (like everyone else) approached us in a friendly manner and asked where we'd like to sit. I replied, "Where ever." This confused her. She then offered us three different selections to which I replied the same again. After a few blank stares, she finally took charge and led my small party to a cozy table with some very snug chairs. I liked them, but if I was a fatty it wouldn't have worked.

We had to be in and out within 40 minutes and we had our doubts. Server girl was pretty good throughout the entire experience. We ordered the Steak Sandwich and Chicken Creole. But we also did a few substitutions. Let's start with the sandwich.

I don't really enjoy biting into a steak sandwich unless the steak is sliced super thin. I've had a few weird combinations around FSJ like that. What. Are my teeth supposed to be like the wildlife around the area?? Sorry, but slapping on a 5 oz cut to a piece of bread is NOT a steak sandwich for people. Taste wise it was okay. The steak was aged and flavoured. The bread was screaming of blandness although the menu claimed a garlic presence. Decent onion rings and crispy, hot fries. Another issue was the lack of green. The dish wasn't eye candy. Presentation was truck-stop average. Thought I was at Mr Mikes-one of the 'nicer' places in town.

Moving on to the Chicken Creole dish. I don't like restaurant rice. Ever. Always, always substitute it for some pasta or vegetables. Nobody seems to be able to touch the rice. Scallops were small, but quite tender. Shrimp was mediocre. I was picturing a nicely seared, creole-spiced viddle. Chicken was the prob. Sorry, but the food paint does not fool me. I can see a and taste the difference between grilled and microwave chicken. Stop buying chicken with grill marks painted on it! One competitor of mine started doing this and business sank. The place was never full. I'm sure it was one of the many reasons the restaurant started to fail.

To the kitchen's credit, the substitutions were done as asked. That was nice. Especially since the server said she put a rush on our ticket. We were out of the place ahead of schedule. Very nice.

GRADE: C Because the food is average. Step it up a handful of notches and tap into the 'West Coast Thing' and Mr Mikes could be among my favorites......Make me feel like I'm walking into the west coast. Not some random pub.

Mr Mike's Steakhouse & Bar
9324 Alaska Road
250.262.4151

Boston Pizza

Walking into the FSJ Boston Pizza is like gaining entrance to the grown-up, full service version of Chuck E Cheese. There is something in every direction to capture your attention. Plus, it's usually loud and dimly lit.I wonder if they've got a ticket & prize redemption booth somewhere in there......

Anyway. Boston's, (mind if I shorten your name?) has a fun atmosphere. The food mostly is average (as in you could prolly-almost-maybe make it like that at home,) 'cept for those pizzas. Yum-O. I've yet to order a pie that I don't enjoy. Just dawned on me that this restaurant better be good at pizza-making. Tee hee.

See here. My complaint is the service.



IT.



TAKES.



F O R E V E R .



Takes forever for someone to stop by and let you know that you'll actually receive service. Takes forever to receive the drinks you ordered 10 minutes ago and parch your thirst. Takes forever to see the server again to actually place your order. Takes forever to get said food. Takes forever.......

Get my point?

I should be pretty good at flagging down servers with all the practice I get at this joint. Is is too much to ask for Ms.-I-already-put-the-gratuity-on-your-bill-so-I-can-slack-off to refill me ONE time? Sometimes I really just want to get up and get my own refill 'cause the machine is staring me in the face and who knows where my server is and all I want is my icey, fresh, bubbly Diet Coke with a fresh lime.

I actually did that one time. But it was in Edmonton. I wager to bet that if I walked back into the kitchen with my business attire on and starting commanding people around they'd listen because it could quite possibly be the first time they would be told to pay attention to the customer. That what the customer thinks actually matters.

Back to FSJ.

Dear BP servers. stop. Pay attention to your clientele. stop. I don't care about your problems or what type of eyes the cook is making for you. stop. Give me proper service or forget that tip and perhaps forget me coming back. stop.

If you don't mind waiting entirely too long for everything and paying too much for mediocrity, then BP is right up your alley.

GRADE: B-

P.S. Delivery service also takes forever.

BOSTON PIZZA
9824 100 St
250.787.0455

Insights to Improve Your Customer Service

This sweet little jewel appeared in the inbox today and is
worthy of the pass along. Pay attention FSJ!

Source: www.restaurantowner.com

One of our members reported their restaurant was
having a much better year this year than last both
in terms of sales volume and profitability. Quite an
accomplishment in this recession to say the least.

She credited "guest relations and customer service"
as the primary reason for their success and want on to
say "People don't have to go out to eat, so when they do,
we make sure we exceed their expectations in every way."

Curious, we asked her specifically what she was doing in
the restaurant to get her staff to do this.

Here's what she said -

" We train the staff daily by having pre-shift meetings
before lunch and dinner shifts."

"At these meetings we focus on customer service in every
possible form, from making sure there's no trash on the
floor, to smiling, to looking the guest in the eye when
we take orders, to outstanding acts of kindness...."

"I go over everything, and I think by doing this on a
daily basis it gives the servers, runners, bus staff
and hosts the confidenceto know how to handle every
situation."

"I constantly tell them to treat the guest the way you
would want someone to treat their mom...no one ever wants
someone to be mean to their mom...."

"Honestly, I think it's just the positive reinforcement
they get from management, and also the fact they know
they can come to me or my assistants with any problem
and it will be handled calmly and professionally."

"We went from doing 40-50 lunches on a sunny beach
day last year to 170-325 lunches this year, and we've
hit the over 700 mark with our dinners...amazing numbers
we are so proud !!"

Want to improve your sales and profitability? One
way might be to raise your level of customer service.
Take it from someone who has done it and incorporate
the above practices into your daily routine. 

Earning a reputation for having the best customer
service in town could be the most effective way to
succeed in these recessionary times.

Fogg 'n' Suds

One of the "nicer" places to dine in FSJ. The place slightly reminded of an underground pizzeria/lodge. In a good way. But-what is up with the name choice? I feel like I'm about to utter a swear or go to a laundromat.

I walk in with my counterpart and the hostess is missing. Rather, a tub of rolled silverware and a sign greeting guests and suggesting that we seat ourselves.

Okay.

One extra glance around the entryway before choosing our table and I see random letters on the wall that I surmise to be a message about beer and women.

Awesome. So pumped for our meal now. Did I mention that I hadn't been to this location, or any FnS's in over four years? Hmm. Just mentioning.

We chose a table with a combination chair/booth seating that happened to be between the bar and kitchen in what one would think the common area to be. There were seven other tables occupied during the weekday lunch hour.

At this point I am expecting average service. After all, its not very busy so the staff should be quite attentive, right?

Side note: One major recurrent theme among 'nicer' FSJ dining establishments is the lack of professional clothing on the wait staff. The managers must think the all black, casual ensemble is somehow working in their favor. Let me say now that I am not fooled. I can tell the difference between a crisp, ironed, long sleeved shirt and a black t shirt that has been under a jacket for few hours. Polished shoes appear more professional than a pair of KEDS. Unkempt hair and a sullen face are not helping your ticket sales. Fresh, clean attire echoing the ambience and food of the respective restaurant. And "I don't know" or "I haven't tried that" don't cut it when guests are asking questions about your menu. What happened to the FIRST IMPRESSIONS?

Our server girl greets us in a pleasant manner and takes our drink order. When asked if there are any specials she spouts some mumbled answer and walks away without truly finishing the conversation. We laugh at her. Strike one.

Returns a few minutes later with one drink and admits to forgetting what the other drink was. Really? You have exactly one other table you're waiting on.....Strike two.

Side note: I tip on service. Some people tip on other aspects as well, such as overall experience, food, ambience. I tip solely on service. I could be in a dive and receive excellent service and I would tip in the same manner as a dressier place.

Server girl returns and we ask simple questions regarding various menu items to which she can't satisfy us with her knowledge, but to her credit finds reliable source and informs us.

We order the Shameless Burger and Calamari. Server girl promises Calamari is battered and prepared on site. I am hopeful but skeptical (is that possible?)

Side note: I have been in search of the perfect Calamari for five years now. Still searching.......

We wait for our food and enjoy the music, TV's and general feel of the place. Food arrives in an acceptable amount of time (10-15 minutes for lunch times) and Calamari presentation looks debatable. But I give it a try anyway.

Shameless Burger is pretty darn good. Great cast iron flavour. Lots of layers. Except for that weird weiner in the middle of the stack. My suggestion is to filet the tubular meaty. It'll sit better that way. Or just toss the whole weiner-on-hamburger idea. Trust me. Fries were fresh, hot and crispy.

Calamari is overpriced. Approximately one cup of product for $9.49. To server girl's credit again, the calamari was prepared in house. I would have like to see the slices a bit thicker. Batter was ok, but needed some seasoning-at least a salt and black pepper. Cooked for too long yielding a rubbery texture. Piled on my requested marinara side to hide the bounce in my mouth. P.S. Marinara is much better suited to calamari than tzatziki and diced purple onions.

Side note: If you're restaurant uses flatware and porcelain, don't put a plastic ramekin with any dish! I don't care if you've got a lunch/dinner policy. Don't cheapen it for me. I'll notice. In fact, using cloth napkins and matching ramekins are necessary for ambience continuity.

We are enjoying our food when server girl grabs herself something from the kitchen and helps herself to a comfy booth. Within eyesight of me. Strike three.

Then the manager/s and other wait staff join her with their morsels. Strike four. Is anyone still counting?

Side note: Never let wait staff eat while on the clock. Never, ever let them eat in the front of the house while dressed in restaurant attire (or within eyesight of your guests.) AND NEVER DO THESE THINGS YOURSELF!

I am generally a courteous person while dining out. I say 'please' and 'thank you's' just like my spouse taught me. So when I say 'thank you' I'm pretty much expecting something in the ballpark of "you're welcome."

Just sayin'.

Server girl didn't get the memo on common courtesy for the first few rounds. She got better through the course of our experience.

As we're rounding the finish line of the interesting lunch out, I pull out the credit card and slide it into view so as to quicken our exit. It had the opposite effect.

Eventually one of those managers had her fill of the co-worker lunch and decided to run our card. I'm not sure what happened to our server, but I left her a note on the flip side about her impromptu lunch and the level of unprofessionalism exuded from the act. She also charged me for a side of gravy.

Side note: ALWAYS tell customers if there will be an extra charge for something. Being secretive to up your ticket sales will only hurt in the long run.

My counterpart left her a three dollar tip. I said to give her two.

GRADE: D+ Because this place has potential, but if the major flaws aren't worked out, I'd be very surprised to see FNS open for another year.

FOGG 'N' SUDS
9720 100 St
250.785.0770

Olio's Pizza & Pasta

First Visit:
Phoned in my order, picked it up using my Domino's incredible $3 heat bag.
Purely Awesome. Exceptional gourmet quality, simple & relaxing decor, friendly customer service girl. Psst...try the Chicken Alfredo pizza....

Second Visit:
Received a professional restaurant mailer. Dropped by and checked out the full order board. Love the write-in-different-colored-chalk style. Fairly knowledgeable staff. Viewed suspected owner working the dough. Repeated eye contact. Didn't offer a smile or hello. Waited too long for the pizza, but I knew it was worth it. Olio's even did a half 'n half for me (two pizza themes on one pie.)

Third and Last Visit:
Called ahead for order to be picked up later in the day. Arrived 15 min prior to when pizza was supposed to be coming out of the oven-saw it sitting on a wire shelf, no heat protection surrounding it. Inquired how long the pie had been sitting, teenage order taker responded".. about 10 minutes."

Are you serious. A lengthy discussion ensued between order taker, owner and me, where eventually I, as the customer, was wrong for calling my order ahead.

I'm sorry, what? If your business didn't do that then:

A: Shoulda let me know when I phoned in my order AND before I planned my supper time around it.
B: Consider WHY you don't offer that service. Is it lack of communication, planning, poor kitchen management, laziness, what?
C: Grovel at my feet for the many mishaps and offer me a free, fresh, hot pizza of my choosing.

I walked out sans the semi-cold pizza.

The only reason, I repeat, ONLY reason I would go back here is the excellent quality of the pizza and ingredients. Maybe I'll give me a year to cool off. I am very disappointed in the owner and her lack of responsibility in problem solving and acknowledging guests.

GRADE: C-

Olio's Pizza & Pasta
#1, 9016-100 Ave
250.262.3282

Quizno's

Positives:

My visit during the lunch rush was surprisingly pleasant and quick. When the lineup is nearly out the door, one never really expects for their sandwich order to be taken and completed under 10 minutes. Yes, ten minutes, folks.

Plus, one of the owners jumped back from the cash register to the genesis of the sandwich line and was creating tasty, oven baked goodness quicker than the wrap up committee could handle. Now that's great service and efficiency in the restaurant industry. Nothing bugs me more than to observe managers who care less about their staff and even less about their customer.

Food: Flavorful sandwich sauces, fresh, fresh veggies, savory meat choices. Actually, I've very few poor comments regarding Quiznos quality and presentation of food. Try out a Sammie or anything with beef. YUM!

The serve-yourself-bins are usually well stocked and eye pleasing. Recently added are the posted nutritional facts.

Very clean. Even during the winter months the staff exhurts effort to ensure a clean walking space.

Recently had a few menu changes that are easier on the wallet. Granted, you'll be receiving less product, but for marketing purposes it looks better, right? You'll find select combinations for $5 in the large size. I'm personally not a fan of the pizza or the torpedo which would lead me to avoid the new Bullet (a smaller version of the 12" torpedo.) I believe a sandwich should be soft with ample delicious toppings. Not crispy like a baguette.

Love the seating. I can sit with three other friends at a cozy table along the wall. I can sit outside with a fresh wood fence providing a little privacy. I can sit at a sandwich bar and people watch as they watch me inhale the deliciousness of Quiznos.

A few suggestions to improve:

Wish the restaurant were a little wider. Having to watch my head as hungry line-standers twirl purses and man bags takes away from my eating experience.

That darn pickle bar. It is SO frustrating to pick up the tongs let alone snag anything with that protective glass nearly touching the counter top.

Perhaps fixing that floor eyesore as the customer walks into the place. It's been there for almost two years and counting.....

Prices are a little on the high side. Dinner for two+ is around the twenty dollar mark. Oh yeah, if I'm paying close to $10 for a killer sandwich, it better look exactly like the pictures. I don't care what the scale says. Can anyone say false advertising?

For a franchise and overall sandwich taste: GRADE: A-

Psstt....This location can also boast second in sales in Canada. Yowsah!

QUIZNO'S
9115 96A St
250.787.1186

A&W Drive-thru

The burgers are fresh, onion rings are crispy, the chicken strips are super hot with three, tasty dipping sauces, and the signature root beer is sweet, bubbly and cold.
Things this location has goin' for it:

Right off the Alaska highway and customers can get to it easily from four different directions. Not all businesses have this crucial feature.

Bright, recognizable colors. Really works in A&W's favor during the drab FSJ winter.

Ample space in dining area with a fun, simple decor with current newspapers to catch up. This place is usually clean as well.

Coupons. I'm always seeing them in my mailbox which reminds of their place. I never use them, but I remember the restaurant.

The owner's son. He is the absolute nicest, most well-mannered boy I've encountered. And he knows the menu. And he's like, nine, or something. This kid is why I would choose A&W drive thru over Wendy's or McD's.

They were the first in town to start the 24 hr revolution. YES! If you've never lived anyplace that offers businesses that stay open past 9pm, you haven't lived yet.

Improvements:

Drive-thru time. It's quite slow. If I get fresh, hot food, I'll wait a few extra minutes-but only a few....

The we-don't-put-ice-in-our-root-beer idea. Doesn't fly in the summer months. I suppose that's one incentive to eating indoors. But if that isn't an option, warm soda is my companion.

Prices. Am I really paying TEN dollars for five, small strips of chicken? A meal for two can easily be close to 20 bones.

GRADE: B+

A&W
9512 Alaska Rd
250.785.8336

Mucho Burrito in Grande Prairie, AB.

This is one genre where I get excited. Haven’t found one location in Western Canada that meets my expectations or past experiences for a truly authentic Latin food experience or a similar North Americanized version (even in Vancouver I didn’t find one.)

Mucho Burrito is a typical Canadian cookie cutter “Mexican” restaurant. (AKA: Taco Del Mar and Burrito Libre in Edmonton.) Some food items (the marinated, shredded pork and diced, marinated chicken) you’d find at a truly authentic Latin place, others are missing and some do not belong (ie kraft ranch dressing.)

The Positives:

*Clean, open atmosphere, bright colors.
*Buffet style ordering (you can see all the food they’re piling on your plate.)
*Mr Lee is the owner/operator and is an enjoyable, nice person.
*The spice heat factor in the salsas is correct. Hot truly is hot, not Canadian hot.
*Fresh cilantro. A key ingredient in the genre.
*The respective meats have good flavor and could stand alone.
*Imported Jarritos soda-a nice touch.
*Excellent portion with the 12-inch, smothered, $11 burrito-you’ll be having leftovers for sure. That or heartburn.

The Improvements:

*Nickel and dime the customer. Please. Just include it. Trust me, you’ll stay in business longer.
*Unoriginal décor. Seriously, Mr Lee could take down the menu and it could be a Thai, Chinese or any other random restaurant. Music didn’t match, either.
*Order some sun shades for the west-facing establishment.
*Fresh limes. Slice them and put them with everything. If you’re running a Mexican place and you don’t have fresh lime juice.....don’t even get me started.
*The mild salsa has a problem. Use ripe tomatoes and dice them small! It looked horrible (my counterpart described the salsa as “drain scraps after dishes”) and tasted just like it.
*Stretching the guacamole too far-too runny and bland.
*Please make your own tortillas. Please.

Simply put: Each layer within the burrito/taco/salad/enchilada MUST be able to stand on its own when sampled. Then the marriage of all components yields an incredible outcome.

GRADE: C-

Psstt....Mr Lee. Check out the picture to the right ----> That is a taco.

Coming Soon.....

Reviews on Fogg 'n' Suds, Mastaro Sushi and Uptown Grill....

Peppermint Patty's

This sweet, little location has been around for over a year now and serves up creamy, frozen deliciousness from Foothills Creamery.

Highlights:
*Finally ditched the "Let's-sell-soap-AND-ice-cream-in-the-same-store!" idea.
*Those cute little baby-sized cones. Complete with sprinkles.
*Fun decor-pack your handbag for a few memory lane trips.
*Indoor/outdoor seating.
*Nice selection of old fashioned candies and hard-to-find modern versions.
*And of course, that velvety, hard ice cream in many, many flavors. Or the fro-yo. Delish!

GRADE: B+

Perhaps a little 50's music to heighten the existing ambience, a fresh pen to sign the credit card slip and lose the rabbit-eared, snowy, soap opera tube TV.

PEPPERMINT PATTY'S
9940 101 Ave
250.787.7117

Taco Time in Whitecourt, AB

Let's say you're heading to Edmonton for a long weekend and take a fuel stop along the way. Happens to be Whitecourt-gotta grab some din din, right? Love the drive-thru option for road trips.
I doubt the conversation would have gone differently had it been indoors:

Drive-thru girl: Hi, what can I get for you?

Car of hungry people: Hi, we'd like this, that and the other, but we have a few questions. What's the difference between A and B?

Drive-thru girl: Uuuuummmmmm.......B is, um bigger 'cause it has more stuff in it.

Car of hungry people: (Right.) So what's in the enchilada?

Drive-thru girl: It has, a, uh, round thingy, kind of, and, uh, it's a tort, and cheese.

Car of hungry people: So to be clear, the enchilada is a tortilla with cheese.

Drive-thru girl: Uh, yeah.

We finally communicate our order and pull ahead to retrieve said food and.......... wait for it......there's a blue bra with boobs staring at us instead of drive-thru girl.

So. If you would like partially-warm burritos, some of your order forgotten so you have to turn around and retrieve it AND a peep show. Whitecourt TT is your place.

GRADE: D-