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(Yahoo)   Buffalo Wild Wings is about to fix the most annoying things about eating there. No mention of lowering the prices or silencing those drunk uber-fans at the table next to you   (finance.yahoo.com) divider line 63
    More: Interesting, Buffalo Wild Wings  
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4738 clicks; posted to Business » on 06 Apr 2014 at 4:32 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



63 Comments   (+0 »)
   
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2014-04-06 12:43:18 PM  
So ridiculously overpriced for "meh" wings.
 
2014-04-06 01:29:14 PM  

reprobate1125: So ridiculously overpriced for "meh" wings.


I agree.  I don't get the appeal.  I love wings, but I'll go to the local sports bar that does 25 cent wings and dollar drafts to get better quality and much lower prices.
 
2014-04-06 01:47:23 PM  
I agree. Lower the prices to compete locally, get a better formula, etc. in my area a police presence during the hours they are open is also a requirement. Too many people trying to walk out on bills because they felt "disrespected" is the latest non-payment excuse.
 
2014-04-06 02:44:04 PM  
They're going to have decent food now?
 
2014-04-06 04:42:52 PM  
Nice of them to wake up finally. We opened up with tablets in our wait staffs hands, food orders go directly to the kitchen, drink orders to the bar and we take tableside payments and provide a paper receipt right there if they want or send it to them via email.

 We still want to keep the human element though. No tablets for the customers.
 
2014-04-06 04:48:26 PM  
FTFA: Tableside tablets. 190 restaurants already have the tablets, which can be used to play poker or trivia games while you wait. The technology will keep diners entertained as they wait for their food and beverages.

stickerish.com

Lot of lonely people must go to BWW.
 
2014-04-06 04:52:55 PM  

exvaxman: I agree. Lower the prices to compete locally, get a better formula, etc. in my area a police presence during the hours they are open is also a requirement. Too many people trying to walk out on bills because they felt "disrespected" is the latest non-payment excuse.


They'd be further ahead here to going back to serving Coke over Pepsi.

/Seriously, serving that in a bar over Coke is sacrilege.
 
2014-04-06 04:54:57 PM  
Those will be bacteria infested within a week.
 
2014-04-06 04:55:51 PM  
Charging me for extra blue cheese?

I'm already paying a buck a wing for something that's costing you a nickel. Maybe toss in the extra scoop of farking dressing for free.

/mango haberno is good wing sauce
//they are inconsistent with the quality of their actual wings
 
2014-04-06 05:01:03 PM  

Enormous-Schwanstucker: Nice of them to wake up finally. We opened up with tablets in our wait staffs hands, food orders go directly to the kitchen, drink orders to the bar and we take tableside payments and provide a paper receipt right there if they want or send it to them via email.

 We still want to keep the human element though. No tablets for the customers.


Every time I see a TV show that shows people cooking in a restaurant kitchen, there are these machines that look like receipt printers that spew out the orders for the chefs/cooks on the line, which are then apparently placed under a metal lip on the main prep area.

It seems like a chaotic and inefficient system - how do you know which orders have been finished, how do you know which order is being cooked at any one time, how do you know when the orders came in?

Fast food places seem to have gone to LCD screens that show the orders on them as soon as they're placed, and that count down how long it's been since the order as been placed.  When the order is finished, someone hits a button and it disappears from the screen.  That seems like a pretty nice idea, are there sit-down restaurants that have adopted similar systems?
 
2014-04-06 05:01:48 PM  
Headline: Buffalo Wild Wings is about to fix the most annoying things

First thought: They're closing them down and turning them into Wingstops?
 
2014-04-06 05:02:32 PM  
I prefer the crispy deep friend style that their wings are. If I could find a local place that didn't make slimy, nasty wings that might be an option. But if you want your chicken wings fried hard and shiat, it's gotta be bdubs.

/blazin
//no not a new fanboy, loved em since the 80s
///miss the weck buns for burgers.
 
2014-04-06 05:04:18 PM  

Practical_Draconian: Headline: Buffalo Wild Wings is about to fix the most annoying things

First thought: They're closing them down and turning them into Wingstops?


Whoa yuck, talk about over sweet, slimy, pedestrian wings. It's like the 3 dollar pizza joint of wings.
 
433 [TotalFark]
2014-04-06 05:05:13 PM  
I recently ate at a Chili's that had moved to these tableside tablet things.  I gave my order to a waitress, though it was pointed out to me that I could order appetizers and alcohol from the tablet, as well as play games and pay my tab.

I didn't like it.

There is no country for old men.
 
2014-04-06 05:08:40 PM  

neongoats: Practical_Draconian: Headline: Buffalo Wild Wings is about to fix the most annoying things

First thought: They're closing them down and turning them into Wingstops?

Whoa yuck, talk about over sweet, slimy, pedestrian wings. It's like the 3 dollar pizza joint of wings.


Of the chains the best wings I've had are from Cluck-U, followed by Wings-to-Go, but neither serve alcohol, so  aren't really 'sports bar' replacements. Still, there are a lot of independent places that do a great job, at least the northeast/mid-atlantic area.  FL is finally seeing some places open that get it.
 
2014-04-06 05:13:58 PM  

TuteTibiImperes: Every time I see a TV show that shows people cooking in a restaurant kitchen, there are these machines that look like receipt printers that spew out the orders for the chefs/cooks on the line, which are then apparently placed under a metal lip on the main prep area.

It seems like a chaotic and inefficient system - how do you know which orders have been finished, how do you know which order is being cooked at any one time, how do you know when the orders came in?

Fast food places seem to have gone to LCD screens that show the orders on them as soon as they're placed, and that count down how long it's been since the order as been placed. When the order is finished, someone hits a button and it disappears from the screen. That seems like a pretty nice idea, are there sit-down restaurants that have adopted similar systems?


The 'tickets' spit out of the machine in the order in which they came.  They are put on the board in the order in which they came.  Also, they're time stamped.  Depending on who's running the board, you either read l-r or r-l.  You know what's cooking, because you've already started cooking it.  If you haven't started cooking it, it's not cooking.  ("Stay the f*ck off my side!") Kitchens tend to have clocks for watching your cook times.  When the order is finished, that ticket comes down.  Often it goes with it's order, as it should have the table number/location for food runners/busboys/barbacks/etc.

Don't know about fast food.  It is entirely organized chaos, but it can be kind of fun.  "Fringe benefits" aren't all bad, either.
 
2014-04-06 05:16:23 PM  
That's it, Im putting myself in the corner and Im taking away all apostrophes until I re-learn to use them correctly.
 
2014-04-06 05:18:12 PM  
Worked on and off for Bdubs for 3 years. Nothing more horrifying that the first Tuesday of the month in downtown Cincinnati... Except for WWE nights those people are messed up
 
2014-04-06 05:18:15 PM  

neongoats: chicken wings fried hard and shiat


Do you get them to cut off that little retarded piece?
 
2014-04-06 05:23:08 PM  

mcreadyblue: Those will be bacteria infested within a week.


And covered with wing sauce.

Although, to be fair, on most new tablets, the front is basically a solid piece of Gorilla Glass or something similar, so you can basically just wipe it down with the same stuff you use to clean the tables and windows without hurting the electronics. This isn't the old days when you had to baby LCD touchscreens.
 
2014-04-06 05:23:30 PM  

RoxtarRyan: FTFA: Tableside tablets. 190 restaurants already have the tablets, which can be used to play poker or trivia games while you wait. The technology will keep diners entertained as they wait for their food and beverages.

[stickerish.com image 429x415]

Lot of lonely people must go to BWW.


Didn't see this at the BWW, but I saw Chili's try this one out with $.99 games to line their pockets keep the crotch fruit entertained
 
2014-04-06 05:26:08 PM  

TuteTibiImperes: Enormous-Schwanstucker: Nice of them to wake up finally. We opened up with tablets in our wait staffs hands, food orders go directly to the kitchen, drink orders to the bar and we take tableside payments and provide a paper receipt right there if they want or send it to them via email.

 We still want to keep the human element though. No tablets for the customers.

Every time I see a TV show that shows people cooking in a restaurant kitchen, there are these machines that look like receipt printers that spew out the orders for the chefs/cooks on the line, which are then apparently placed under a metal lip on the main prep area.

It seems like a chaotic and inefficient system - how do you know which orders have been finished, how do you know which order is being cooked at any one time, how do you know when the orders came in?

Fast food places seem to have gone to LCD screens that show the orders on them as soon as they're placed, and that count down how long it's been since the order as been placed.  When the order is finished, someone hits a button and it disappears from the screen.  That seems like a pretty nice idea, are there sit-down restaurants that have adopted similar systems?


Good point. In an ideal world it's 1st in, 1st out but this isn't an ideal world. Our chefs are fantastic at communicating and keeping the rest of the kitchen focused but I won't lie, there have been a few screw ups and resets to get back on track. Our expediter is the one solely responsible for what goes out so we have a single person with final accountability. It's organized chaos really.

We might institute something similar to the LCD screen with order acknowledgement.
 
2014-04-06 05:26:39 PM  
Wing snobs? Yeah, why not.
 
2014-04-06 05:30:50 PM  

Enormous-Schwanstucker: order acknowledgement.


This is hugely important.  I haven't been in that industry in years, but I have been the only one on and in the cooler ordering produce...you need to let me know something's in.
 
2014-04-06 05:43:26 PM  

neongoats: I prefer the crispy deep friend style that their wings are. If I could find a local place that didn't make slimy, nasty wings that might be an option. But if you want your chicken wings fried hard and shiat, it's gotta be bdubs.

/blazin
//no not a new fanboy, loved em since the 80s
///miss the weck buns for burgers.


Mmm, crispy deep friends...
 
2014-04-06 06:06:51 PM  

ten foiled hats: Enormous-Schwanstucker: order acknowledgement.

This is hugely important.  I haven't been in that industry in years, but I have been the only one on and in the cooler ordering produce...you need to let me know something's in.


Yes it is. Thankfully there's always at least one person on the line at all times. We have the printer that goes 'BING' which helps.
 
2014-04-06 06:08:00 PM  
BWW is across the parking lot from the hotel I stay in when I go to Corporate HQ, so many meals are consumed there, because driving is not an issue. Can I split my own tabs?
 
2014-04-06 06:15:17 PM  
They're killing the blaring hippin an' hoppin rock music?

Can I have a no noise section?

AND GET OFFA MY LAWN!
 
2014-04-06 06:26:46 PM  
So they are lowering the insane noise level and moving the tables further apart?

(read article)

Apparently not.
 
2014-04-06 06:34:38 PM  

Solty Dog: Wing snobs? Yeah, why not.


Brother, you haven't seen wing snobs til you've lived in Buffalo. We have arguments over restaurant rankings. Protip: Don't go to Anchor Bar, go to Duffs.
 
2014-04-06 06:59:57 PM  
I thought the most annoying thing was having 45 tvs on the wall, all muted, without captions, playing nothing but ESPN Sports Center, Fox News, CNN, and TruTV all day long.

Even if I wanted to know what anyone commentator was saying, I could never know.
 
2014-04-06 07:15:26 PM  

bsimmons: I thought the most annoying thing was having 45 tvs on the wall, all muted, without captions, playing nothing but ESPN Sports Center, Fox News, CNN, and TruTV all day long.

Even if I wanted to know what anyone commentator was saying, I could never know.


The commentator is saying that LeBron James wants to take away your freedom, by causing the crash of Flight 370, to gain access to secret Malaysian storage units.
 
2014-04-06 07:32:33 PM  

Spawn_of_Cthulhu: So they are lowering the insane noise level and moving the tables further apart?

(read article)

Apparently not.


What? I can't hear you.

Honestly, if I had to work there, I'd invest in hearing protection.
 
2014-04-06 07:38:25 PM  

Enormous-Schwanstucker: Good point. In an ideal world it's 1st in, 1st out but this isn't an ideal world. Our chefs are fantastic at communicating and keeping the rest of the kitchen focused but I won't lie, there have been a few screw ups and resets to get back on track. Our expediter is the one solely responsible for what goes out so we have a single person with final accountability. It's organized chaos really.


I just setup the POS systems for the country club I work at so I'm getting a kick out these replies...

Our restaurant kitchen is setup with three printers that will spit out the orders for cooks to prepare. One printer is for the cold items, another for the hot items and an expediter printer that gets all of the items in the order except for the drinks (those are handled by the barkeeper). The expediter printer is usually where the chef is stationed. The chef is in charge of assembling, inspecting, presentation of the food before the mael goes out.

He's usually a nice guy but once a cook had either a knife or food in an unsafe situation and I heard him go off and produce a stream of expletives that impressive in both length and variety.
 
2014-04-06 07:40:16 PM  

Enormous-Schwanstucker: Nice of them to wake up finally. We opened up with tablets in our wait staffs hands, food orders go directly to the kitchen, drink orders to the bar and we take tableside payments and provide a paper receipt right there if they want or send it to them via email.

 We still want to keep the human element though. No tablets for the customers.


Paying by tablet seems great when it's time to leave, but it also seems to fast foodify the experience. May as well have the food delivered ballistically from the kitchen using chutes and catapults.

Part of the value and yeah entertainment of any restaurant experience is the human service.
 
2014-04-06 07:45:23 PM  
I thought they might have switched to wings with meat on them.
 
2014-04-06 07:54:27 PM  

Pentaxian: Enormous-Schwanstucker: Good point. In an ideal world it's 1st in, 1st out but this isn't an ideal world. Our chefs are fantastic at communicating and keeping the rest of the kitchen focused but I won't lie, there have been a few screw ups and resets to get back on track. Our expediter is the one solely responsible for what goes out so we have a single person with final accountability. It's organized chaos really.

I just setup the POS systems for the country club I work at so I'm getting a kick out these replies...

Our restaurant kitchen is setup with three printers that will spit out the orders for cooks to prepare. One printer is for the cold items, another for the hot items and an expediter printer that gets all of the items in the order except for the drinks (those are handled by the barkeeper). The expediter printer is usually where the chef is stationed. The chef is in charge of assembling, inspecting, presentation of the food before the mael goes out.

He's usually a nice guy but once a cook had either a knife or food in an unsafe situation and I heard him go off and produce a stream of expletives that impressive in both length and variety.



Not a bad idea at all. So far the single printer in the kitchen and one at the bar is working well as everything goes through that part of the kitchen but I like the idea and may have to look into that. We also only have a 2 page menu with drinks/desserts on the back so we don't have a giant menu.  

I've found chefs to be a psychotic lot. Their creative side also sparks 4 letter tirades which, not surprisingly, I find funny. One problem though, we have a chef's table for special events and i've had to remind him to watch the language when it's occupied :)


RoyBatty: Enormous-Schwanstucker: Nice of them to wake up finally. We opened up with tablets in our wait staffs hands, food orders go directly to the kitchen, drink orders to the bar and we take tableside payments and provide a paper receipt right there if they want or send it to them via email.

 We still want to keep the human element though. No tablets for the customers.

Paying by tablet seems great when it's time to leave, but it also seems to fast foodify the experience. May as well have the food delivered ballistically from the kitchen using chutes and catapults.

Part of the value and yeah entertainment of any restaurant experience is the human service.



That's the way we felt too. We're shortening the time to turn the table but my staff is there to talk to them, ask them what they like, promote our specials, etc... The customers really appreciate being able to pay tableside, especially during lunch but we'll have humans attending to them at all times. We swipe the card for them and let them sign the tablet.
 
2014-04-06 07:54:51 PM  
Teach their waiters what serving bourbon "neat" means?  Last time I was in a BWW it took three waiters before I walked over to the bar.
 
2014-04-06 08:01:26 PM  

TuteTibiImperes: reprobate1125: So ridiculously overpriced for "meh" wings.

I agree.  I don't get the appeal.  I love wings, but I'll go to the local sports bar that does 25 cent wings and dollar drafts to get better quality and much lower prices.


The problem is that despite having tons of places that do good beer, BWW is still the only place in town to get decent wings that aren't outrageously expensive. How you fark up wings or are super inconsistent in their cooking I don't know but it seems to be a repeating theme at places here. 25 cent wings aren't worth it if they taste like shiat.
 
2014-04-06 08:10:46 PM  
I always forget they changed their name.. I still call them BW3...
Not the best place, but I have had worse...

Always get the garlic parm and spicy garlic...
 
2014-04-06 08:17:57 PM  

RoyBatty: Paying by tablet seems great when it's time to leave, but it also seems to fast foodify the experience. 

Part of the value and yeah entertainment of any restaurant experience is the human service.


I'm not certain how much they're going to "pay on the tablet" and how much it's "waiters have mobile POS terminals with credit card readers/receipt printers".  I expect most non-tiny sit down places will be going to mobile POS devices in the next few years as we transition to chip-based credit cards.  That's pretty much what you expect at a restaurant now in Europe or Canada since chip-based cards were introduced.
 
2014-04-06 08:37:31 PM  

Enormous-Schwanstucker: ten foiled hats: Enormous-Schwanstucker: order acknowledgement.

This is hugely important.  I haven't been in that industry in years, but I have been the only one on and in the cooler ordering produce...you need to let me know something's in.

Yes it is. Thankfully there's always at least one person on the line at all times. We have the printer that goes 'BING' which helps.


Reminded me of this.

http://www.youtube.com/watch?v=wshyX6Hw52I
 
2014-04-06 08:41:58 PM  

saturn badger: Enormous-Schwanstucker: ten foiled hats: Enormous-Schwanstucker: order acknowledgement.

This is hugely important.  I haven't been in that industry in years, but I have been the only one on and in the cooler ordering produce...you need to let me know something's in.

Yes it is. Thankfully there's always at least one person on the line at all times. We have the printer that goes 'BING' which helps.

Reminded me of this.

http://www.youtube.com/watch?v=wshyX6Hw52I


That's it!
 
2014-04-06 08:48:55 PM  
I ate there once and that was enough. I suppose their market is entirely composed of people who don't know what decent wings or tenders taste like.
 
2014-04-06 09:09:47 PM  
So as far as I can gather, the "most annoying" thing about Buffalo Wild Wings is the service. But instead of fix the service, the're going to take them out of the equation.

Oh well, that'll save me 15% off my bill if I'm doing the work myself.
 
2014-04-06 09:28:09 PM  
In 2006, I was a waiter at a big resort outside of Atlanta on July 4th. Poolside and packed all day. Hot as a MF'er. With the constant demand for wings/beer/burgers and the 14 hours+ the staff was working, nerves were frayed. One chef started mouthing off to the other and it simmered for about two hours until the two-big ass chefs started throwing punches. In a small kitchen with deep fat fryers and grills and slippery floors, you're just asking for a catastrophe.

Being awesome, I seperated the two guys (I was friends with both of them), but they started up again about ten minutes later. One guy grabbed a 12 inch steak knife in the classic "serial killer" grip. I decided I wasn't nearly so awesome this go around, and yelled for security.

/both guys lost their job
//I had to cook for about half an hour till we figured out what the hell to do.
///cool story bro.

Seriously, don't fark with the chefs in the back during a heated service. Someone might die.
 
2014-04-06 09:34:01 PM  

RoxtarRyan: FTFA: Tableside tablets. 190 restaurants already have the tablets, which can be used to play poker or trivia games while you wait. The technology will keep diners entertained as they wait for their food and beverages.

[stickerish.com image 429x415]

Lot of lonely people must go to BWW.


I have gone to a few BWWs when traveling on business in order to watch a game on TV the hotel room doesn't show.  I've noticed all BWWs seem to have lots of guys in their 20s who appear to come there every day and know the bartendress and will passively hit on her the whole time there.  These guys sit alone and drink Bud Light and eat fried food.  Wasting their Golden Years.
 
2014-04-06 09:45:01 PM  
Try Pluckers in Texas.  Delicious.
 
2014-04-06 10:11:28 PM  

bsimmons: I thought the most annoying thing was having 45 tvs on the wall, all muted, without captions, playing nothing but ESPN Sports Center, Fox News, CNN, and TruTV all day long.

Even if I wanted to know what anyone commentator was saying, I could never know.


Thats what I thought it was going to be.  I dont need to see Dan LeBatard is Highly Questionable muted during Tuesday at lunch.  If there is no major sporting event turn the crap off.
 
2014-04-06 10:21:52 PM  
We had a BWW open here a while back but I've never gone. After reading what some of you have said I'm glad I haven't.

Pentaxian: He's usually a nice guy but once a cook had either a knife or food in an unsafe situation and I heard him go off and produce a stream of expletives that impressive in both length and variety.


My son learned the bulk of his expletives from me but being a chef has helped him bring his cursing to a whole new level of wonderfulness.
 
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