Pilots plans for Flying J restaurants

Denny's food is rated as one of the highest fat content joints in the country.

Just what we need.

I like them maybe once a month.

I'd like to see more KFC's if anything fast food.

 

Denny's will be a huge improvement over the Flying J restaurants and the prices will be about the same.

 

Might be your opinion. But Denny's food sucks big time as well in my opinion.

But when you compare the two together, then Denny's is slightly better than the J. But it does not say much.

 

Like you said,it's a matter of personal opinion.

 

It didn't matter if the J was in Palm Beach or Indiana, the breakfast buffets/menu items sucked equally bad across the board.

I realize Denny's is not health food. If I was interested in health food I'd go to Panera bread or one of those other yuppie places with fancy names for everything.

IMO- You can eat somewhat healthy anywhere you go, but what fun is that? Everything that tastes bad is good for you and vice versa.

 

most of your restaurants are nothing more than glorified TV dinners heated up and put on plates and served....there are no longer *real cooks* except to cook an egg, but I get tired of days in advanced sliced dried out tomatoes that taste like refrigerators,I worked in food industry for years all you do is open a bag of soup put it in the crock pot add water, rehydrate the hashbrowns or pull from freezer and heat up....etc I want to eat real food....lol tired of the chains having a facility where they prep and make food freeze or can it ship to there prospective stores and reheat as the customer orders....I went to cooking school to read the directions and reheat your food...hmm

 

Very interesting! I suspected this was the case with most popular chains, hence why your steak tastes the same no matter where you eat.

I bet you could tell some interesting stories........

 

I have to agree. The Flying J restaurants,specially the one in Fargo,ND has awful food. The buffet is hardly taken care of all day. There are new cooks almost every three weeks. They can not get a permanent full time manager for the restaurant. They have to have managers come in from out of state for a month at a time. I'm not even going to get started on the kitchen. Disgusting doesn't even start to describe how bad it is.

 

This past Sunday (today is May 18, 2010) I was at the Flying J in Clear Brook, Virginia (I 81, X 323) basically, that's the northern suburbs of Winchester.

Some of the locals were there for the Sunday dinner after church, so, that's a sign that they have some good cooks in the back but I did notice something strange I did not see the last time I was there ...

about one third to one half of the area for the salad bar was now covered over with stainless steel plating that had on it, country knick-knacks and statues of chefs.

Huh? You don't have enough offerings anymore in the salad department, which by the way is one of the best in the truck stop industry.

But you are right, it seems that more and more businesses are going with centralized kitchens that prepare meals, etc. and then they get farmed out to other locations.

When I was going through the Montgomery County, Maryland school system each school made it's own meals BUT not anymore ! There's a main kitchen on Crabbs Branch Parkway where Rockville meets Gaithersburg and that's where the trucks go to pick up the carts, containers, cartons and bags of food and drink.

 

oh I have got storys for you, my husband friend is a cattle hauler and now instead of the 3 year turn around on raising beef for consumption, they do it in one year, with hormones sure they grow big but are absolutely tastless and sick dairy cows that are not responding to antibiotics get turned into burger, think schools, military, and cheap cheap fast food burgers. article below to support the cattle hauler story's

I will not eat meat in a restaurant unless I know it is Kosher, but at least I know the butchering practices are clean and the meat isn't pumped with hormones and antibiotics. I look for organic labels and hormone free meat in health food stores

www takepart.com/news/2010/05/10/the-meat-you-eat-could-be-toxic (just put the dot between www takepart )

I work in the school district and we make everything from scratch, from fresh salads we cut and chop not ready mix like restaurants use. We do use ready fajita chicken strips and chicken patty's.But I know where it comes from, we make our own bread and deserts, and serve fresh fruit everyday, I use my skills and creativity than I ever did in a heat and serve restaurant, The health board comes randomly 3 x a year, so we clean and temp and rotate and follow every safety rule out there as if they are coming in today....to bad the general public restaurant does not need to follow such a regime.

My husband and I went out to a nice swanky restaurant last time he was home and he had the chicken alfredo and there was that same bagged fajita grilled chicken on his alfredo....I was mad, I do not remember what I had I was hoping for a real food made by real chef's


All that fish from foreign lands such as farm raised talipia, is purposely farmed overseas because it is illegal to use the hormone here so NAFTA comes to the rescue and now they can import it.

hmmm oh speaking of NAFTA the reason we have an illegal migrant problem is because TYSON and large poultry farms owned by corporations bring them in by the busloads to work they actually place ads in mexico to buy them bus tickets to here. You should watch the movie FOOD INC it explains it all. and if you are on FB check out FOOD INC

I use to believe ignorance is bliss when eating, but now I sing a new tune and my health is very valuable to me.