eightysixed posted:

They're building a Canes two stop-lights away from me. Should be opening in a month or two. I wonder if this is a good thing or a bad one?

Also, they built it across the street from Chick-Fil-A, that seems like a boss move.

eightysixed posted:

They're building a Canes two stop-lights away from me. Should be opening in a month or two. I wonder if this is a good thing or a bad one?

Also, they built it across the street from Chick-Fil-A, that seems like a boss move.

uber_stoat posted:

we have a spot where a Popeye's and a Church's are on opposite sides of the street like gunfighters. chicken war is beginning.

eightysixed posted:

Popeye's > Church's, but Church's has fried okra, so...

i say swears online posted:

seriously. where's the fried okra, popeyes? literally the best side ever

Philthy posted:

Our Canes, Chik-fil-a, and Popeyes are always super busy. Always lines for the chicken.

Our poor KFCs have been wastelands, and they all just got renovated and they're still empty. Maybe if they ever bring back that twister wrap and wedge fries they might get at least one customer.

Famethrowa posted:

lol'd at this, recently

https://chicago.eater.com/2022/11/8/23447780/raising-canes-chicken-fingers-lawsuit-hobart-indiana-mcdonalds

being forced to sell only coleslaw and bread, because mall owner is a dumb dumb

Famethrowa posted:

lol'd at this, recently

https://chicago.eater.com/2022/11/8/23447780/raising-canes-chicken-fingers-lawsuit-hobart-indiana-mcdonalds

being forced to sell only coleslaw and bread, because mall owner is a dumb dumb

Jenny Agutter posted:

lol an exclusivity deal to sell chicken. imagining a mall where each chain is represented but due to competing contracts they can only sell one type of item each

quote:

Menu Items

Because of the pitfalls of measuring floor area and gross sales as possible tests for determining the primary use of a restaurant, landlords and tenants will often turn to the restaurant’s menu to characterize a core cuisine. Menu items can provide guidance to a consumer (and therefore to a landlord or prospective tenant) as to the primary business of a restaurant. If a substantial portion of a restaurant’s menu is not comprised of Italian cuisine, the restaurant is not likely to be deemed to be an Italian restaurant. However, assigning a maximum percentage of core cuisine items to the menu does not conclude the drafting. The percentage must be negotiated in light of the size and nature of the menu, and the protected cuisine. A restaurant’s menu may contain sides, appetizers, beverages, entrees and desserts. Some of these categories should be excluded from the calculation of a percentage of a menu’s items, as they are not generally reflective of the primary type of cuisine being served. Entrée items are most likely to define the restaurant’s primary cuisine; a percentage of entrée menu items, therefore, is the most accurate measurement to use.

Tying an exclusive-use restriction to a percentage of entrée menu items also has its challenges. Using the hamburger example above, a restaurant may have only one entrée item for a hamburger, but may provide multiple options for condiments and other variations under the same menu entry. Pizza is an even better example as to how exclusive-use provisions based on menu items may contain traps. An Italian restaurant or pizza and sub shop may only have one menu item listing pizza, but may have many toppings available, thereby hundreds or thousands of potential orders. The parties must make sure that these possible variations are addressed (whether included or excluded) in determining a percentage of menu items.

Although assessing menu items is a more objective and practical approach than using floor area or a percentage of sales in determining a restaurant’s primary use, a clever tenant could tinker with its menu by adding unpopular entrée items or creating subcategories of items to circumvent the exclusive use clause.

Types of Restaurants; Cuisine; Examples

Defining the types of restaurants and offering examples can also be an effective tool in clarifying the scope of a restaurant’s exclusive use. Merriam Webster’s Dictionary defines a restaurant as a business establishment where meals or refreshments may be purchased. “Restaurant.” Merriam-Webster.com. Merriam-Webster, n.d. Web. 6 Feb. 2017. By definition then, an exclusive use clause for a restaurant could apply to grocery stores, convenience stores, pharmacies, dollar stores or primarily take-out food establishments such as coffee, beverage or dessert stores. While individual restaurants are all unique, they can usually be placed into one of three categories: 1) full-service restaurants (where orders are taken from, and delivered to, seated customers); 2) fast-casual restaurants (where orders are taken from customers at a counter and are delivered to customers at the counter or brought to seated customers); and 3) quick-service or take-out specialty restaurants (where seating is either nonexistent or very limited), such as coffee, cookie, candy, blended beverages, ice cream and other dessert stores. Even though there are many variations within these categories that may warrant additional defining characteristics (such as types of tableware, furniture, drive-thru or counter service volume, etc.), many restaurant operators in one of these three categories may feel that restaurants in the other categories will not infringe upon their businesses.

An exclusive-use clause for a particular type of ethnic cuisine can also cause unintended consequences, and the parties should be as specific as possible as to the cuisine that is to be protected. As an example, Mediterranean cuisine describes food from many different countries, only some of which overlap. Likewise, “Asian-Fusion” restaurants have become very popular, but Japanese, Chinese and Mongolian food can be entirely different cuisines. The parties should address the specific cuisine that is sought to be protected in any exclusive use provision. Listing particular food items or restaurant examples, whether they are examples of items or restaurants that are included within the scope of the exclusive use provision or are not included within the scope of the exclusive use provision, can also lend to the objectivity of the clause.

abbazabba posted:

Wife was at LSU when they opened the first one and we had no idea about bob toast

Furthest we’ve driven for Cane’s was to Portland from Seattle. Who puts a Cane’s in a mall???

Famethrowa posted:

lol'd at this, recently

https://chicago.eater.com/2022/11/8/23447780/raising-canes-chicken-fingers-lawsuit-hobart-indiana-mcdonalds

being forced to sell only coleslaw and bread, because mall owner is a dumb dumb

Sing Along posted:

the only good thing about this place is the sauce and they loving know it

FrankeeFrankFrank on 07:55 May 03, 2015 posted:

sometimes i rub Fabreeze on my hands and now my hands are very dry.

FrankeeFrankFrank on 04:55 Apr 10, 2017 posted:

Pentecoastal Elites posted:

tried daves last night and it went hard. ordered the two slider meal because I thought "slider" implied a white castle sized thing but these were full rear end chicken sandwiches. Giant pieces, juicy, delicious, very decent canes-like sauce on what might have been a brioche bun? got em hot which had a lot of heat but also a lot of flavor and wasn't overwhelmingly oily like a lot of hot chicken. fellas I'm here to tell you cane has been dethroned in this humble chicken fan's eyes

Philthy posted:

New competitor has entered the ring! Dave's Hot Chicken.

They serve huge rear end tenders about the size of a baked potato. I don't know how or where it's coming from, but they're huge. You get 2 tenders with fries and a drink for about $15. This is enough for two people, or a single fatty goon meal. My wife had 1/4 of a tender before she got full. The tenders are fried and served in various hotness flavors. We tried no spice cuz my wife isn't into hot. Next time she wants to try the lite mild and mild. They also have their sauce like Cains does. However, this is more of a mayo tartar type sauce. It's good, but not Cains good. My wife decided she likes Cains more because of the breading flavor, and the toast. She doesn't care about sauce. I found it pretty close, but a perfect Cains is about as good as you can get imo when it comes to the tender game. Likely we will be going to Cains because wife always wins.

(not my image, but gives you an idea - they are bigger than they look in photos)

Friend posted:

Went out of my way to try Dave's today. My tenders were not baked potato sized, but they were slightly larger than a big tender from cane's.

The seasoned fries were excellent, but the dipping sauce was... Weird? It tasted good, but not something I would ever pair with hot chicken.

All in all I'd rank the whole experience as equal to a Canes: Dave has better fries (not hard to achieve) but worse bread, and worse dipping sauce, but it doesn't really need it with the Nashville hot flavor. Hard to justify $17 for a combo and a drink though