Shotgun Sams

[Cats Cats Cats]

https://www.facebook.com/shotgunsamspizzapalace
Sweet meltdown again today on facebook. Took 8 screen shots to get the whole thing.  Don't have time to post it but worth a look.. They are the ABC of Tulsa.  You guys were right.

[dbacksfan 2.0]

Owners/Investors speak out in defense of their General Manager Jim Rice. Some months back when deciding to put together this new venture of an old iconic restaurant it was a very trying feat.
Unless you have ever owned a restaurant or ran one, you have no clue of the hurdles and things headed your way. That's why we chose Jim Rice.
First of all choosing a General Manager, it has to be someone of a very strong back ground and someone that knows the food industry. Someone that is impeccably honest and reliable. The first year will make or break a restaurant if you have someone in management that might not be honest and steal from you! This is why we chose Jim Rice. If the POS system shows at the end of the night there's suppose to be $3,000.00 in the register that's how much is in there. When it comes to having the ability to order quality food from local food vendors, Jim does that well too. Then there's the issue of handling employee's, The taxes and the Tax Commission, City and State Licensing. Bank processing issues. Employees stealing or not showing up for work. These are just a few things that a general manager has to face every day and deal with.
We have talked with Jim's current and past employee's and all of them say they wouldn't work for no one else. Jim served his Country in the United States Marine Corps, And was a long time Police Officer before retiring and getting into the restaurant business. When we embarked on this endeavor, We chose Jim for all these reasons. And we have read all the things on these restaurant reviews about Jim or the owner of Shotgun Sam's being rude. First of all I take several issues with these statements. We have security cameras at the restaurant and can see and hear all transactions that take place at the register. We have seen several issues where people that are upset because they have had to wait for their Pizza for 45 minutes or an hour they come to the register mad. We have seen where customers are down right rude to Jim because he has no control over the timing of cooking the Pizza's. Here's why I'm defending my General Manager. The first 10 days of opening they were cooking over 600 Pizza's a day. Because of the fact that everyone wanted to be there at the first of the opening there was over 100 to 150 people an hour wanting to try the new Shotgun Sam's Pizza Palace. Some people say we should have expected that. We expected that it was going to be popular and we wanted to try the best to accommodate everyone. Maybe that was a mistake. Had we only let 81 people in at a time and turned all others away, that would have been unpopular too. We made the best decision we could to try to serve everyone. What I'm telling you is our General manager is not a snob or rude to our Customers. We have it on Video. We have read all kinds of statements on all kinds of sites that are just simply untrue. From the Pizzas are blown dry cooked to pre made dough. The Truth to all these untruthful remarks about the quality of our Pizza is so far from the truth it's not even funny.
We get a truck from Roma foods that supplies the ingredients for our Pizzas EVERY DAY. Our ingredients are delivered fresh every day to our restaurant. We have a kitchen manager that usually has to get up every morning at 5:00 AM to go to the restaurant to meet the truck and receive our delivery of fresh food for the day.
We store nothing or freeze nothing prepared that day the Pizzas are made. We go to extremes to make sure our Pizzas taste the way they do. So yes when we have hard working employee's getting up at 5:00AM to attempt to provide the public with the best Pizza in the market area, yes it's time to speak out on behalf of our General Manager.
Then we have watched videos where people have came to the register mad because it's took longer than expected for their pizza to be prepared.
If I ran 150 in any restaurant in Tulsa in a 15 to 30 minute time period there would be well over and hour wait time for the food. No restaurant could perform in a timely manner under these conditions, however we did the best we could.
In the past three weeks we estimate by sales records and some actual day to day counting we have served over 5,000 people in three weeks. We have cooked and sold 6500 Pizzas. And I'm sure our count is not exact. So if we have sold 6500 Pizzas and over 5,000 people have visited our restaurant that's and average of about 240 people a day or more. That's a lot of people to try to never have a service failure. I read one person comment that Mr. Rice used the excuse of needing an additional gas line installed. It's not an excuse. When we chose this location, it was for several reasons one because it's been a restaurant for several years. Unknown to us at the time the center has 3/4 inch gas lines to the Kitchen. We have two big Pizza ovens that needs more gas then 3/4 inch lines can provide. This leaving Mr. Rice with the issue to solve. Mr. Rice has worked with ONG on a solution to solve this issue as fast as possible. So we can get our second oven up and running. This is due to the Center being over 30 years old and having smaller gas lines. None of which could have been foreseen at the time. I recieved a call from a owner yesterday of another well known Pizza restaurant in town, that the owner took his daughter to Shotgun Sam's last Friday night. He stated the Pizza was excellent and so was the service. We feel after all things considered, the fact that Mr. Rice is a Mason and a Shriner and devotes countless hours to taking care of children in need, Mr. Rice is no snob. Matter of fact if you would contact Pastor Kenneth Hagin at Rhema Bible Church you'll find that Jim has a very big heart. That and many reasons more is why we feel that these post are unfair and biased towards our management staff. My final and last stance in my defending my choice of our General Manager. A customer comes in has dinner eats all his Pizza and gets on our Facebook page and posts a negative remark about our restaurant and General Manager because we don't have Shotgun Sam's printed on our to go boxes. As we can see this person knows nothing about starting a new restaurant. All restaurants start out with generic paper goods. It takes about 6 weeks to get them printed. We just don't understand how a name on a box can effect the quality of our food? Again we feel we have a quality product and a good management team in place. We are sorry if we fell short of anyone's expectations and ask that you please try us again and get to know Jim Rice. Then if we don't make you happy, we will concede. Thank you for taking the time to read our post.

Gary Smith Senior Investor

[DolfanBob]

https://www.facebook.com/shotgunsamspizzapalace
Sweet meltdown again today on facebook. Took 8 screen shots to get the whole thing.  Don't have time to post it but worth a look.. They are the ABC of Tulsa.  You guys were right.

You can tell he wrote that in the third person. Trust me. I know he did.   

[dbacksfan 2.0]

Hmmm, having a problem serving 240 people in a day. How do other places do that just for lunch or dinner? Years ago I worked for Domino's and we easily did on our busy days we could do 24 pies an hour and not have any late deliveries. And back then nothing was frozen there either. Yes it was simplified for all ingredients, already sliced and such, and dough was delivered to the store in premade dough balls for the different sizes, but our standard then was from completion of order to in the oven was less than 5 minutes.

[heironymouspasparagus]

back ground
We have talked with Jim's current and past employee's and all of them say they wouldn't work for no one else.
We store nothing or freeze nothing prepared that day the Pizzas are made.

I liked one of the comments to his rant; " I'm thinking you should step away from social media; you're doing it wrong."


So, Gary Smith is illiterate, too?  When I write that way, it's because I am trying to make fun of sumpin'. 
Wait a minute - he says they sold 6,500 pizzas, but the count is not exact.  But the POS system is perfect and they have video?  Wouldn't you get an exact count from the POS system?  The cash register I use from time to time gives me a code of what item is registered...I could count that if I wanted to.

Now, having made fun of Smith's ineptitude - the pictures of the pizza on that page look pretty good.  May have to go try it anyway - seems like about half the people are happy with it.  Maybe I can be in that group when we go!  Looks like their biggest problem is their association with the Broken Arrow cult....  oooppps, my bad!!

[DolfanBob]

POS. I don't think that means what you think that means.

[rebound]

POS. I don't think that means what you think that means.

Ah, but he could have intentionally been going for the double entendre.   

(FYI,  just found out that the spell check on here doesn't know "entendre")

[heironymouspasparagus]

POS. I don't think that means what you think that means.

Point of sale.

Of course, he could be referring to the other kind...or both!!

[BKDotCom]

(FYI,  just found out that the spell check on here doesn't know "entendre")

FYI, here = your browser

[rebound]

FYI, here = your browser

Thanks.  Should have known that...    Didn't think it through. 

[DolfanBob]

He pulled the post. Finally listened to the commentators. Countdown to the next meltdown begins in 5, 4, 3.......

[dbacksfan 2.0]

Wonder how long before they call in one of these two for help?

[DolfanBob]

I'd much rather see him take on Gordon Ramsay.

[heironymouspasparagus]

Even as stupid as it made him appear, at least he should have left it just to show the "strength of his convictions"....

Who is that investor guy??  Gary Smith...   Does he have other restaurants it would be well to avoid??

[Hoss]

Wonder how long before they call in one of these two for help?

In one of the posts someone put a link to Irvine's show and how to apply...wait, that wasn't you was it?