Hi Guys, I am an owner/operator of a fast casual fresh/mex restaurant. My place is not a franchise and there is only one location. Maybe more someday... We have been open about 2 years now and are kind of settling in. I've been in Food and Bev since I was 14 (46 now), but a great deal of my experience was front of house. I often find myself having "Chef" type questions with no one to turn to. I have learned not to ask my suppliers these questions as the answer is inevitably whatever they are selling. :look: I found this forum doing a cooking oil search and I thought maybe I could lean on you guys for some answers and possibly offer any insight I might have gained along the way. We'll see how it goes, eh? Thanks in advance for the opportunity to participate in your online community here.