tag:blogger.com,1999:blog-438864431927265875.post848340185475020655..comments2023-08-14T04:10:27.465-05:00Comments on chicagomatic: welcome new readers!Eddie Lakinhttp://www.blogger.com/profile/04026064693361555466noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-438864431927265875.post-28669834934910962542009-08-13T19:15:37.969-05:002009-08-13T19:15:37.969-05:00Maybe a stupid question since I have no idea what ...Maybe a stupid question since I have no idea what your space looks like, but if you have a basement full of sombreros, can't you drop a 220 line down there and run it wherever you have to go instead of inside a tiled wall?<br /><br />The place sounds great. If only I lived about 800 miles closer...Jon in Albanyhttps://www.blogger.com/profile/05766493068147115690noreply@blogger.comtag:blogger.com,1999:blog-438864431927265875.post-78860849427111314502009-08-13T00:11:21.675-05:002009-08-13T00:11:21.675-05:00You know, I hate to see you fail right off the bat...You know, I hate to see you fail right off the bat...<br /><br />1. You HAVE to get 220 service. But you shouldn't be cooking your burgers on a griddle in the first place. That's why God gave us broilers.<br /><br />2. You're going to lose 75% of your customers without credit cards.<br /><br />3. The restaurant itself shouldn't be "in development". With all the time you've had to plan....<br /><br />Lots of luck but you'll need more than luck.<br /><br />PaulPaul Fhttps://www.blogger.com/profile/05644871663315852061noreply@blogger.com