Those are fair questions, Lovely and I'm glad to respond. You've been a good customer over the years and we appreciate that. First, the prime rib. We use USDA choice bone-in ribs. The size can vary slightly due to human error.....large cuts get the bone and the 10oz cut does not and it's real tricky to get a perfect cut everytime around the bone. Takes a lot of practice. We have never,ever cut back on any portion sizes.
We usually use chicken tenders (2) for our chicken parm, but sometimes we pound out 1/2 a breast.....which is inly one piece of equal size..you can get a smaller order for $5.50....just ask. We pound them out thin and bread them in our own fresh bread crumbs with a little garlic and lemon, saute in olive oil and a hint of butter, finished off under the broiler with a three cheese blend. We don't feature much Italian, but I feel we do a good job on it.
Prices....glad you brought it up.....everyone is watching their $$ in this crazy economy. We have not gone up on anything this year. Last spring (2008) we went up aprox 7% accross the menu after 2 years with no increase. I hate raising prices because we pride ourselves on being affordable, but we had to because of rising food prices.
As far as the lines are concerned ....we can only compare by actual sales and we are down about 3% over last year and happy about that. June and Aug were slightly off, May and July were up. September is going great due to the nice weather.
And to S A Meredith.....I deny dumping pepper in customers plates.....it was SALT. Sorry....some kid asked for extra crackers and I just snapped....he was in a wheelchair...taking up extra space. I feel bad about it now.
My license plate is HNIC.....my grandchildrens initials.
And as for the tabasco in the ketchup....I'll have to watch that one. We don't refill the bottles...just toss them when they're empty.
Have a good fall, everyone.
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