in the spirit of the thread, I just wanted to share that I ended up having the GOAT pizza today (white clam on top).
it wasn't anything like that here but it was still pretty typical popeye's speed 1 car in front of me in the drive-thru, 12 minute wait time
I waited 20 minutes with 3 cars in front of me before they took that person's order. Turned out they had sold out before I got to the speaker and I was too dumb to realize those people had peeled off out of line.
dbl can you live stream your pickup so when they announce to the rest of the patrons that they’re sold out because you ordered them all we can watch you get beat to death?
https://www.bizquest.com/business-f...118/?q=bHR5cGU9NDAmbz0xJmt3aWQ9Njg4Mjk0&psn=4 $350k away from a dream retirement plan guys.
For sure, I think it definitely shows how unaware people are of what low level cooks without formal culinary training at the majority of restaurants in America look like at the end of a shift though. They make minimum wage and most of them bust their asses for long hours in a hot and largely thankless environment - I guess my point is while yes it sucks, it's certainly not an anomaly in the industry.
This reminded me of the fact that the #Atlanta Falcons blew a 28-3 lead in the Super Bowl. People forget that.
Popeyes Corporate Office Address Popeyes Louisiana Kitchen, Inc. 400 Perimeter Center Terrace NE Suite 1000 Atlanta, Georgia 30346
That's where you go to get approved as a franchisee and go through all the training stuff, meet the Directors, etc. - but the headquarters is in Miami and it's owned by a Canadian firm that also owns Burger King. It was definitely started in Nola though by Al Copeland.
This was my thought about the workers at the store too. 2 weeks ago they were casually serving 7 or 8 guests for lunch. Now they have lines wrapped around the building.