Ed Vermillion
Foodie
1765
Fri Mar 02, 2007 1:32 pm
38 degrees 25' 25' N 85 degrees 36' 2' W
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Scott Hack
Foodie
299
Thu Mar 01, 2007 4:09 pm
Pewee Valley, Kentucky
Doogy R
Foodie
1862
Thu Mar 01, 2007 12:15 pm
The purlieus of Louisville, KY
Ed Vermillion
Foodie
1765
Fri Mar 02, 2007 1:32 pm
38 degrees 25' 25' N 85 degrees 36' 2' W
Doogy R
Foodie
1862
Thu Mar 01, 2007 12:15 pm
The purlieus of Louisville, KY
Ed Vermillion wrote:I would consider Malnati's, Gino's and Giordano's a chain along the J. Gumbo, Kingfish, Buckhead, Bristol, Wick's line of local places that have branched out in their respective locales. The bigger question is when does that build-up tip over into a situation that a lessens the quality of the dining experience. I refuse to use the word "corporate" to define that slide as it demeans the hard work of many who work in the corporate world and have no intention of world domination. Although I firmly believe Cheddars is run by people who flunked Home-Ec 101..
I would like to see more of our local restaurants branch out believing that more cash flow could greatly help them deliver an even more enoyable product, improve the quality of life of the owners and employees and secure a retirement for them. I strive to hit independents as much as possible, but by no means am I a proponent of a restaurant calvinism by only eating at independents. That is not practical for where I am in my life and I would bet a majority of the people on this forum.
Sorry. Let me step slowly off my soapbox now and hide.
Ed Vermillion
Foodie
1765
Fri Mar 02, 2007 1:32 pm
38 degrees 25' 25' N 85 degrees 36' 2' W
Doogy R wrote:There are so may chain bashers on this forum, I just had to ask.
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