After a long period of silence, we were finally able to purchase the Franks Grill and grill it ourselves. This means that we have now achieved complete self-awareness. We are now able to know ourselves better and we are now happy with our decisions.
When we first opened the Franks Grill, it was an experiment in self-awareness. Now we’re all about self-awareness and pride. We have taken on a mission to make our restaurant the best restaurant in the U.S.A. and we do this by doing things better than other places. We want to make this restaurant the best in the world by the time we’re done.
By this time I think we have accomplished our mission. But we don’t just want to make this restaurant the best. We also want to make our restaurant the best in the world. We want to get the best reviews from all the places we eat in. We want to get the best reviews from all the people we know. We want to get the best reviews from all the customers who go to our place on a regular basis.
So, while the food on our menu is excellent, we want to stay open late and never stay open for longer than 8 hours. We want to be known for being open late and having a cool, late night vibe. We want to be known as the place where your friends and family go for a great brunch or lunch.
We’re doing this, even though we’re not in a big restaurant. We’re doing it with the hope that you can do the same thing. By having a cool, mid-day vibe, we’ll get you in the door and keep you coming back.
Frankly, we aren’t doing a lot of things with the hope that you can do the same thing. Our goal is to keep you coming back.
I’m the same. I’m not going to be open late, or have a great vibe, or be open mid-day. We’re not doing that. We’re going to be a cool, late night place, with a nice vibe and a nice brunch. We’re hoping that you can do the same thing.
It’s nice to hear that Frank’s got some good ideas. I suppose the only thing we were looking for is that our food would be a little better and we wouldn’t have to put up with the loud music. Were hoping that you can do the same thing.
Franks has done a lot of work on the restaurant front in the last year, and it looks like he’s done a good job of it. In fact, I’d say he’s pretty successful, even though we’re not exactly sure what the word means. We only know that he wants to open a place of his own and we’re going to be a part of it. It’s the start of a new era of work for Franks and a new era of work for us.
This is a good thing. We have made it clear to Franks that we want to keep him on an even keel for at least the next few years. We want to make sure our food is fresh and well-prepared with an emphasis on quality. Franks himself has a great deal of confidence in this and the more he puts into this restaurant, the better he feels.
