Roast Beast owner: "I'll never open in MA again!"

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BFD 10 years ago: You need a hood if you are cooking.

Shop Owner: That's OK, I am not cooking.

BFD now: You need a hood if you are cooking.

Shop Owner: That's OK, I am not cooking.

BFD now: Then why do you have that griddle?

Shop Owner: I am never opening a business in MA again!
 

SKumar

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This is what the People's Republic is all about. Making the system as hard as possible for ordinary people to flourish. Nobody was hurt. Nobody got sick. No crime was committed. If this dictatorship doesn't get exactly what they want to a T, they just end it right there.
I just drove from a weekend in NH and stopped at this new coffee shop chain franchisee owner. 18 year old girl that used her parents' college savings to run a business. I have no doubt that she will be wildly successful in the long-run. Made possible in free states. Massachusetts business owners are punished for existing.
 

drgrant

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Once in 10 years he gets a "hey, you need this" and he closes up shop???? Sounds like a soy-boy.
Not sure if serious, this isn't like "oh, please install some smoke detectors".... a restauraunt type vent/hood system, plus install, isn't cheap, and if he has to stop making sandwiches
immediately because of the Waffen FDs demands, there goes the cash flow. (or at least the product goes down because he can't toast the buns or whatever anymore).

If you read the article it says that he didn't think the building owner would go along with the proposal to add the hood even if he wanted to do it. This means everything goes into the
toilet pretty fast. If this guy was firmly in the black the decision to close (and do something else) is pretty much a no brainer. I'm also going to guess that given the property $$$$$ in
boston moving it elsewhere was a more expensive proposition than he wanted to get into. So if he was lucky he could build out somewhere else and that would cost him a bloody
fortune, too.

If I was going to make a guess he had some kind of an in or just got the "nod" and then the guy orchestrating the inspections or something changed.

-Mike
 
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If you mean the one at the rotary , it's gone .
He sold it and retired.

I don't blame the roast beast guy for just having enough and chucking it.
This state is so freaking corrupt your getting hit from every side looking for their piece of you.
What are the odds the inspector has a relative or friend in the particular line of work that needs to be done ?
yeah that's the one...damn too bad. I haven't been there in years but I remember it being one of the best around. Too bad.

Mak's in Revere and John's or Mino's in Lynn are by far the best on the north shore.

Hopefully we call all agree that Kelly's sucks shit.
 

Dennis in MA

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Roast beef is an overrated sammich anyhow. Gimme a good Eye-talian with real pro shoots and gabs of gool. Hots because this is New England. And pickles.

We actually made them WITH pickles this summer. Scooped out some honking big dill pickles and put the meat and hots inside. Carb free. Tasty as F. Might have to do it again some time soon.
 
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Hold on. First, if you put frickin cheese-wiz on a sammich and call it "authentic," you need to have that food removed from your "we're known for our sammich" repertoire. Philly Cheese Steaks are NOT all that and a bag of potato chips (which is an extra $1.50).

And pizza options are BROAD in this area. Short of true Chicago pizza, you can get it all here.

As far as Mexican food - what I find in most establishments is the equivalent of Chinese Food shops. It's not REALLY Mexican food. It's watered-down Amerixan food. You can tell b/c the laminated menus have pictures of the food that were taken in the 80's in LA. And it's the same picture as the last place you went to. Laminated picture menu = mediocre-chinese-food type Mexican restaurant.

I actually agree on the cheesesteaks...i don't like the cheese wiz shit. I like the way most places around boston make them with the steak shaved super thin and chopped up finely with a bunch of american cheese on it.....one of my favorite comfort foods.

Pizza in Boston is solid. pizza in LA is hot trash. I've found a few decent places, but even the best place I've found here is maybe half as good as my favorite spots back home.

When I first moved here I was in my temp corporate apartment and was coming back from picking up pizza, crappy pizza. Coming into the apartment building I see this woman with a pizza box and ask her where it's from, explaining I just moved from the east coast and was looking for GOOD pizza. She tells me it's this place a few blocks down the road and it's SOOOO Good.....I ask, what's so good about it? "OMG it has fresh avocado and organic squash blossoms on it". I've never wanted to strike a woman before that moment.

I remember watching Anthony Bourdain LA before moving here and he was covering mexican shit and I thought this place would be overflowing with insanely good mexican food. I've been super disappointed and what you say about he laminated menus is very accurate. I'm sure there are some hidden gems around though.
 

grey

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BFD 10 years ago: You need a hood if you are cooking.

Shop Owner: That's OK, I am not cooking.

BFD now: You need a hood if you are cooking.

Shop Owner: That's OK, I am not cooking.

BFD now: Then why do you have that griddle?

Shop Owner: I am never opening a business in MA again!
I cant help but to think that's a good possibility.
 
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BFD 10 years ago: You need a hood if you are cooking.

Shop Owner: That's OK, I am not cooking.

BFD now: You need a hood if you are cooking.

Shop Owner: That's OK, I am not cooking.

BFD now: Then why do you have that griddle?

Shop Owner: I am never opening a business in MA again!
that's how I read it too. I'm not cooking....except that I'm cooking the buns on this greasy electric griddle.

Owner sounds like he was trying to run a super low overhead business and skirt the regs and when he got caught he started crying.

I mean I don't blame anyone for not wanting to open a business in that corrupt shithole of a city, but it's hard to feel bad for someone who got caught willfully breaking the rules, even if the rules are retarded.
 
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surprisingly, mexican food here blows too. I'll take Sabroso or Villa Mexico or Tenoch in boston any day over the bland shit here. I assumed a city that's almost half mexican would have good food but apparently they left all the cooks on the other side of the border.
Why do you think we should have great Mexican here? Oh, you think everyone who speaks Spanish is Mexican.

Small fraction of Latinos in Boston are Mexican. PR and Domincan are prob half, and another large percentage from Central America, e.g. Salvador etc.

I think we have very few from Mexico. Try Texas, AZ, and CA for Mexican. Not MA. That's why we have sucky Mexican here.
 

Dennis in MA

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I actually agree on the cheesesteaks...i don't like the cheese wiz shit. I like the way most places around boston make them with the steak shaved super thin and chopped up finely with a bunch of american cheese on it.....one of my favorite comfort foods.

Pizza in Boston is solid. pizza in LA is hot trash. I've found a few decent places, but even the best place I've found here is maybe half as good as my favorite spots back home.

When I first moved here I was in my temp corporate apartment and was coming back from picking up pizza, crappy pizza. Coming into the apartment building I see this woman with a pizza box and ask her where it's from, explaining I just moved from the east coast and was looking for GOOD pizza. She tells me it's this place a few blocks down the road and it's SOOOO Good.....I ask, what's so good about it? "OMG it has fresh avocado and organic squash blossoms on it". I've never wanted to strike a woman before that moment.

I remember watching Anthony Bourdain LA before moving here and he was covering mexican shit and I thought this place would be overflowing with insanely good mexican food. I've been super disappointed and what you say about he laminated menus is very accurate. I'm sure there are some hidden gems around though.

I just assumed you meant mAss. LOL

25 years ago my dad went for 2 weeks of training in LA with his tech person - who was FROM Mexico. She was so excited to get good Mexican food. She travelled to worse and worse places with my poor scared-out-of-his-life dad. After 2 weeks, she declared LA devoid of any decent authentic Mexican food.

Now, to be fair, she grew up in a WEALTHY household in Meheeko City. So there's that about it.


And you don't like California Pizza Craphole???? C'mon. (TWENTY years ago, was in LA for a conference with my wife's company. We get to go out. Owner's brother says, "Ooooh, California Pizza Kitchen - we should try that!" 4 billion different unique-to-LA restaurants and he wants some chain pizza with avocado on it. :(
 

drgrant

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I actually agree on the cheesesteaks...i don't like the cheese wiz shit. I like the way most places around boston make them with the steak shaved super thin and chopped up finely with a bunch of american cheese on it.....one of my favorite comfort foods.

Pizza in Boston is solid. pizza in LA is hot trash. I've found a few decent places, but even the best place I've found here is maybe half as good as my favorite spots back home.

When I first moved here I was in my temp corporate apartment and was coming back from picking up pizza, crappy pizza. Coming into the apartment building I see this woman with a pizza box and ask her where it's from, explaining I just moved from the east coast and was looking for GOOD pizza. She tells me it's this place a few blocks down the road and it's SOOOO Good.....I ask, what's so good about it? "OMG it has fresh avocado and organic squash blossoms on it". I've never wanted to strike a woman before that moment.

I remember watching Anthony Bourdain LA before moving here and he was covering mexican shit and I thought this place would be overflowing with insanely good mexican food. I've been super disappointed and what you say about he laminated menus is very accurate. I'm sure there are some hidden gems around though.
Pizza in CA is, with very limited exceptions, hot garbage, it's either nonexistant, or overpriced mediocrity.

As far as the other stuff goes you're not looking hard enough. There's a shitload of places to eat near populated areas of CA. If you can't find something great, then you're not looking
hard enough.

-Mike
 

swatgig

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BFD 10 years ago: You need a hood if you are cooking.

Shop Owner: That's OK, I am not cooking.

BFD now: You need a hood if you are cooking.

Shop Owner: That's OK, I am not cooking.

BFD now: Then why do you have that griddle?

Shop Owner: I am never opening a business in MA again!
Define "cooking".

I have a family member who owned a pizza shop. His food preparation license did not allow him to "cook", only to heat.

He could not purchase raw meat and cook it. To make hamburger pizza he ran frozen meatballs through the meat grinder and put that on top of the pizza when he put it in the oven.

Why is a hood so important if he's been operating without one for ten years with no issues?
 

NHKevin

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Why do you think we should have great Mexican here? Oh, you think everyone who speaks Spanish is Mexican.

Small fraction of Latinos in Boston are Mexican. PR and Domincan are prob half, and another large percentage from Central America, e.g. Salvador etc.

I think we have very few from Mexico. Try Texas, AZ, and CA for Mexican. Not MA. That's why we have sucky Mexican here.
Situational awareness not maintained. You're responding to someone in Cali.
 

Prepper

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I have no idea, which is why I asked. Is a cooking hood some kind of fire suppression device? Is it a one-size-fits-all solution no matter the need?
So it would appear. I am picturing a guy with a $20 George Foreman grill, doing a panini press thing to one sandwich, and a $150,000 giant range hood with multiple nozzles on it to put out the inferno should the tiny grill have a puff of smoke from it.
 
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So it would appear. I am picturing a guy with a $20 George Foreman grill, doing a panini press thing to one sandwich, and a $150,000 giant range hood with multiple nozzles on it to put out the inferno should the tiny grill have a puff of smoke from it.
He was cooking with two electric griddles:

"At issue were two electric griddles Roast Beast had in its kitchens. According to city records, Lawton told an ISD health inspector on Oct. 25 that he only used them for toasting bread - but the inspector noticed a build-up of grease on sprinklers and the ceiling above the griddles, which could only come from using the griddles for actually cooking things, rather than just toasting bread. And the state fire code requires proper ventilation and a fire-suppression system for restaurant cooking." Source.

BFD said he didn't need a hood if he swapped the griddles out for a panini press. He refused, and shut the business down instead.
 
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I have no idea, which is why I asked. Is a cooking hood some kind of fire suppression device? Is it a one-size-fits-all solution no matter the need?
Sorry man, hard to read tone through this type of medium. Without looking further into it, it seems this is a requirement as a fire suppression device for all businesses where cooking is involved. The actual necessity of the hood is debatable depending on the type or scale of cooking which is being performed, but it is a requirement nevertheless.

The cost is the result of the shop owner's poor site selection. He chose to run his business in a place that was not outfitted with the required equipment and now blames the city for it.
 

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I'm actually pretty surprised he made 9 years without them telling him to knock it off. I figured it was some sort of shake-down when I read that he DIDN'T HAVE A HOOD! Ummmm, I'm no restauranteur, but even I know you need one if you are cooking at all. It's not rocket science.

Once in 10 years he gets a "hey, you need this" and he closes up shop???? Sounds like a soy-boy.
I'm not buying it. How many deli markets have you been in without a commercial range hood? ummmm. maybe all of them.

I guess if you're making grilled food with open flame and a ridiculous amount of smoke and fumes it would be warranted. You're looking at it like a one size fits all.

If I open up a steamed hot dog shop..... do I need a commercial range hood? I guess in MA you do and 150K out of pocket expense would probably put this kid into the red. Keep in mind, this range hood comes with all sorts of bullshit like an ansul suppresion system, additional fire alarm requirements, emergency switches. The who shabang. 150K sounds like a bottom of the barrel cost. I bet it is more like 200K. Also, depending on location within the building and how to get to the roof.
 

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Sorry man, hard to read tone through this type of medium. Without looking further into it, it seems this is a requirement as a fire suppression device for all businesses where cooking is involved. The actual necessity of the hood is debatable depending on the type or scale of cooking which is being performed, but it is a requirement nevertheless.

The cost is the result of the shop owner's poor site selection. He chose to run his business in a place that was not outfitted with the required equipment and now blames the city for it.
Of course some previous inspector might have abetted this more and told him that it was OK when it really wasn't, etc. If there really was grease there on the ceiling he was likely blowing some smoke and so on. The application of hoods in these things seems kind of inconsistent.

-Mike
 

drgrant

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I'm not buying it. How many deli markets have you been in without a commercial range hood? ummmm. maybe all of them.

I guess if you're making grilled food with open flame and a ridiculous amount of smoke and fumes it would be warranted. You're looking at it like a one size fits all.

If I open up a steamed hot dog shop..... do I need a commercial range hood? I guess in MA you do and 150K out of pocket expense would probably put this kid into the red. Keep in mind, this range hood comes with all sorts of bullshit like an ansul suppresion system, additional fire alarm requirements, emergency switches. The who shabang. 150K sounds like a bottom of the barrel cost. I bet it is more like 200K. Also, depending on location within the building and how to get to the roof.
IT depends on the building, IMHO in that guys case most of the cost was probably the fact that it was buried inside a building and would need external exhausting somehow.

I know a guy that just had one put in his greasy spoon, but the building he's in is uncomplicated. I know it was expensive but there's no way in hell it was 200 grand.

I do think that some of the regs are likely wildly inconsistent.

Unless the fire inspector guy is a liar, there's also a good chance this guy was doing more than just grilling buns on his griddles with the amount of grease supposedly on the
ceiling and sprinkler head etc.

-Mike
 

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IT depends on the building, IMHO in that guys case most of the cost was probably the fact that it was buried inside a building and would need external exhausting somehow.

I know a guy that just had one put in his greasy spoon, but the building he's in is uncomplicated. I know it was expensive but there's no way in hell it was 200 grand.

I do think that some of the regs are likely wildly inconsistent.

Unless the fire inspector guy is a liar, there's also a good chance this guy was doing more than just grilling buns on his griddles with the amount of grease supposedly on the
ceiling and sprinkler head etc.

-Mike
You're right. All depends on size, scope and logistics. I install these things quite a bit and the costs are crazy.

I'm picturing some shithole 3 or 4 story building in Boston with this guy in the basement. Getting a large duct up the side or inside the building in boston is sometimes "impossible".
 
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