Oh, no.....
Well, there have been changes since I worked as the Service Trainer for this area in 1980. A lot of what was done in-store is now done in the commissary in Cincinnati. I remember breading tons of fish and onion rings during my training, I had the worst timing, starting during Lent. The pies used to be baked in-store, too. After Dave Frisch retired, Craig Mayer, his son-in-law began to centralize the food prep.
Don't get me wrong, I still like Frisch's, but they have been becoming more corporate for years. Hopefully, the new owners won't ruin what is left. As long as they don't scream "Welcome to Frisch's!" When you walk in.....
