I got kicked out of my first restaurant ever 04/27/2013! This one... To boot, I got belly butted by one of the owners father who put money up for the venture. The sad part was that there were kids in the restaurant and the father did not have a volume control nor a muzzle to keep the multiple F#@* YOU!s from filling up every square inch of the place. You may be wondering why I (Billy) got blasted, belly butted, and booted from Branded Burger Co. and told NOT TO EVER come back to their F#@*-ing restaurant again! (their words not mine) Pretty simple really. Just let them know discretely that you are trying to help them by letting them know that you witnessed the kitchen staff cross contaminating everything in the kitchen with raw meat, from cold storage to the build station. Warning!!! If for some reason you want to see for yourself what happens when you try to point out health code violations at Branded Burger Co, DO NOT do it with small kids around unless they are buried up in their iPODs with earphones on, and that you are pretty sure that you do not EVER want to eat there again. I have been in business for over 16 years now and have worked in the food industry for over 18. I am very aware of food safety and regulations, and as a small business owner I just simply wanted to help them before they got shut down by the city inspector. After all it's a new business and I was giving them the benefit of the doubt. Only after my attempt to help was brutally attacked and rejected by Kelley and the father did I feel the need to use social media to warn the public. Statistically 9 out 10 businesses fail in their first year. Of those that survive the first year, 90% fail the second year. That means you have a 1 in 100 shot at starting a new business and surviving past the first two years. Those are bad odds, so the question is... Why would you as an owner operator of a new small business want to improve your odds of failure beyond those that are already dealt by statistics. There once was a time when the customer was always right. I guess those times are gone, at least at Branded Burger Co. In a perfect world, the out come would have been far less hostile. In fact it would not have been hostile at all. A restaurant that really cares about, and for, their customers, cares completely about their well being and does whatever is necessary to keep them safe. A restaurant that DOES NOT care, rejects and excommunicates those who are trying to convey items of potential health risks that could have dire effects. As for the burgers... You be the judge. On a side note: I would like to commend Michael. He at least acted like he was listening and may have actually done something about it. I am under the impression that he is a co-owner. Word of advice, Michael, get rid of the co- part and do one on your own because you will never be successful with partners who don't care. If what I, along with my daughter and the entire restaurant, witnessed today was any indication of what goes on, on a normal day at Branded Burger Co you wont have long to wait.
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