I have said bookVaultingChemist said:
How many of you old folks can remember eating at this restaurant?
During the 1970's, it had almost twice as many locations as Cracker Barrel. But the name was deemed degrading to blacks, based on the name of the children's book about a young boy from India.
Yes, we are responsible for this billboard.
— Steak 'n Shake (@SteaknShake) September 18, 2025
Cracker Barrel's board has failed its shareholders. It has spent over a decade fighting with one of its largest shareholders rather than collaborating for the good of the company. CB has been at the forefront of the DEI movement at… https://t.co/gwF2BR5iBD
Charpie said:
OMG where are y'all going to go now?
Ragoo said:I have said bookVaultingChemist said:
How many of you old folks can remember eating at this restaurant?
During the 1970's, it had almost twice as many locations as Cracker Barrel. But the name was deemed degrading to blacks, based on the name of the children's book about a young boy from India.
Quote:
Cracker Barrel's new logo kicked off a firestorm after it made its debut on billboards and signs this summer.
Some customers say the chain's real challenge is in the kitchen.
Longtime Cracker Barrel patrons grumble that the chain's food has gone downhill over the years, while some long-running menu items have been scrapped.
More recent changes aimed at streamlining kitchen operations and cutting costs haven't sat well, either. Cracker Barrel shifted to making its signature biscuits in big batches and chilling them, rather than rolling out the dough on demand. Green beans and other sides were prepared in ovens instead of traditional stovetop kettles, and food was reheated when needed.
Regulars such as Craig Watkins, 73 years old, a retired race-car engineer from Northern California, pine for the chain's old standards. He said Cracker Barrel's quality has slipped, and that the chain ought to bring back old favorites and fix its maple syrup.
techno-ag said:
https://www.wsj.com/business/earnings/cracker-barrel-earnings-q1-2026-stock-d8c49dad
Hat tip to Infinityag.Quote:
Cracker Barrel's new logo kicked off a firestorm after it made its debut on billboards and signs this summer.
Some customers say the chain's real challenge is in the kitchen.
Longtime Cracker Barrel patrons grumble that the chain's food has gone downhill over the years, while some long-running menu items have been scrapped.
More recent changes aimed at streamlining kitchen operations and cutting costs haven't sat well, either. Cracker Barrel shifted to making its signature biscuits in big batches and chilling them, rather than rolling out the dough on demand. Green beans and other sides were prepared in ovens instead of traditional stovetop kettles, and food was reheated when needed.
Regulars such as Craig Watkins, 73 years old, a retired race-car engineer from Northern California, pine for the chain's old standards. He said Cracker Barrel's quality has slipped, and that the chain ought to bring back old favorites and fix its maple syrup.
Ragoo said:I have said bookVaultingChemist said:
How many of you old folks can remember eating at this restaurant?
During the 1970's, it had almost twice as many locations as Cracker Barrel. But the name was deemed degrading to blacks, based on the name of the children's book about a young boy from India.
