Ismat Jivani

Hi Ian, Thanks for your insight. Like you mentioned, criticisms from by standers with nothing to lose. As you know in our proffesion, you can do hundreds of dry runs from temp control, oil usage and break downs, reactions on flour mixes etc. You do not just "SMACK" a restaurant for a quick buck. This bussiness is hard enough as is. There are no restaurants or take out joints, out there in their first 3 hours of opening with over seventy orders and can not have hic-ups (it is not an excuse). Thank you for shining a light to these comments. Our apologies to any unsatisfied customers. Try us, you will not be disappointed. Our motto is always to improve. (P.S. The smells were from rinsing soaked french fries over night to remove extra starch) Thank you Ismat