“If you’re mad about something,” the manager at Kirk’s Soul Kitchen said as he prepared for the lunch rush. “Once you get some of this, you’ll be alright.”
“Customers wanted me to go to Southlands or north Aurora,” he says. “I want to be there and I will be someday, but I’ve got to go where the money is first, and that’s why I want to push into Denver.”
Here’s a look at a few ways companies get you to spend (and eat) more than you intended.
These days, he has several restaurants, including The Lambs Club in New York City, is a regular judge on Food Network’s “Chopped” and a host of the network’s chatty “The Kitchen.”
“It’s not for everybody, that’s what I thought,” he said. “But somehow a lot of customers are coming to try Tonkatsu, maybe because Colorado is growing so there are a lot of people from the East Coast and West Coast, where a lot of people know the dish.”
A 4-ounce glass of white wine or session ale loads about 130 calories or so onto your day. But a sumptuous imperial stout? Tipping over 300 calories there
“We had to make less money as owners and sacrifice some of that, but in the end, it created a better environment and everyone’s happier,” said Oliveira, who is also the chef.
The poll was conducted a little more than a week after the Food and Drug Administration announced new rules that will require restaurants and other establishments that sell prepared foods and have 20 or more locations to post the calorie content of food “clearly and conspicuously” on their menus, menu boards and displays.
“There’s so much potential here, and the interest is unbelievable. But right now, everybody’s kind of scared to be doing it,” says Lanter, owner and executive chef at Aspen’s tony Cache Cache restaurant.