Burnco BBQ

[Gaspar]

You waited for Ted's for an hour? Why? 

Taco Buenos is better than Ted's, and no waiting. Not that I like taco Buenos so much, but it's still better than Ted's. My stomach turns just thinking about Ted's "queso".

I have 2 kids and a wife that love Ted's.  Otherwise I'm with you!

[swake]

Some people have no idea.  I was made to pick up a to-go at Olive Garden in BA some weeks ago on a Saturday night.  The lobby and the outdoor area were packed and there was an hour wait...for freaking Olive Garden.

The BA folk were truly steppin' out.

I just plain hate Olive Garden too. And Zio's.

Where do these places find customers?

[DolfanBob]

I have 2 kids and a wife that love Ted's.  Otherwise I'm with you!

We tried for two months when they opened. And when we finally did get in. They sat us next to the kitchen entrance and is was nothing but traffic and noise. The food was just "Meh" I've never went back.

[swake]

I have 2 kids and a wife that love Ted's.  Otherwise I'm with you!

My wife is the only reason I have been there twice. Three times isn't happening.

[Townsend]

I just plain hate Olive Garden too. And Zio's.

Where do these places find customers?

My parents-in-law, God bless 'em.

[DTowner]

Some people have no idea.  I was made to pick up a to-go at Olive Garden in BA some weeks ago on a Saturday night.  The lobby and the outdoor area were packed and there was an hour wait...for freaking Olive Garden.

The BA folk were truly steppin' out.

Must be because they train their chef's in Tuscany.

[Conan71]

There is one thing I like about Olive Garden, the salad and bread sticks.  Pretty refreshing after a long ride in the summer heat.

But that's it.

[Nik]

Anybody go today? I heard they had register issues yesterday which contributed to the lines. I'm heading there tomorrow and I'm just hoping for a <30 min wait that's all inside. I was also hoping they'd add an additional register to quicken the line a bit. Since they have more tables, I'd rather sit and wait longer for the food after ordering than wait in line.

[Conan71]

I think I will wait for the newness to die down before venturing over.

[swake]

Are there still just two of them carving the meat? That's always been part of the delay.

[Nik]

Are there still just two of them carving the meat? That's always been part of the delay.

Really? I always figured it was just the single cashier. It seems like you wait in line for 30 to 45 minutes to place your order but then you have your food within five minutes of ordering.

[TheAnsonia]

We tried going by on Saturday for lunch (nearly 1pm) and found that they were sold out of "everything." Very disappointing that this issue is still happening even with the increased capacity of the new building. The reason stated was that the Super Bowl was the next day, and they had a lot of orders.

.....I'll try again in a few months.

[Nik]

Had a coworker go on Friday (2/7) at about 1:30 and had a bad experience. Now, this coworker and I have been to BurnCo together over a dozen times, and this was his first real negative experience. He got there, knowing they might be out of some options. He saw Adam cutting sausage so he ordered sausage but was told Adam didn't want to serve any more BBQ. His only options where steak or burger. He wasn't wanting to spend too much money (steak & potatoes are $20) so he ordered a burger and a drink and it came to $13 and he doesn't know if he was charged for the drink or not. That was $13 for a burger and maybe a drink, no sides. After that, it took 30 minutes for his order to be ready. He said the burger was good, but kinda small. He was just especially frustrated (as were others in line with him, he said) that they didn't "want" to serve any more BBQ including the stuff they were visibly cutting up behind the counter.

[Gaspar]

Had a coworker go on Friday (2/7) at about 1:30 and had a bad experience. Now, this coworker and I have been to BurnCo together over a dozen times, and this was his first real negative experience. He got there, knowing they might be out of some options. He saw Adam cutting sausage so he ordered sausage but was told Adam didn't want to serve any more BBQ. His only options where steak or burger. He wasn't wanting to spend too much money (steak & potatoes are $20) so he ordered a burger and a drink and it came to $13 and he doesn't know if he was charged for the drink or not. That was $13 for a burger and maybe a drink, no sides. After that, it took 30 minutes for his order to be ready. He said the burger was good, but kinda small. He was just especially frustrated (as were others in line with him, he said) that they didn't "want" to serve any more BBQ including the stuff they were visibly cutting up behind the counter.

That's actually good! 

When the pit-master starts making cuts, that's when he/she gains an understanding of the quality of the product.  If I cut into a brisket, butt, sausage, or rack, and I see that it is dry, overcooked, undercooked, or otherwise not acceptable, it goes into the trash or is repurposed for beans or chili.  If you are willing to serve poor product for profit alone, you deserve to go out of business.

Adam was well trained. It would pain him to serve a less than perfect product.  Since you can see the prep area, it may be a good idea for him to post a sign that explains that.

[Cats Cats Cats]

Then why was he even open?