Engelbert Humperdinck made me smile in when I was a wee lad because, well, his name makes 10 year old boys giggle. He made me smile yesterday for a whole different reason. Every morning I scan through “Today in Music History” and a few…

Regular customers are familiar with the family history that is found on Flying Banzini placemats. Well… it’s time for the legend to continue. Perhaps even to grow? Much thanks to the current contributors (Robert Watt, Brenda Chapman, Ian Brown, Sheila Craig, and Kayleigh Brown)…

I will be moving, soon, to make the Roast Meat Sandwiches a completed sandwich. You can, of course, modify your order however you like but I will eliminate the build your own model which is not, looking back, of much benefit and my customers…

Does this happen in other countries? Other cultures? I see it every day in the restaurant (and most every day everywhere else)… The Canadian Courtesy Standoff. There is one potato wedge left. Or, there is one mini-cheesecake left. And, there are two or more…

It is International Talk Like a Pirate Day. Aaaarrrr… if you parley your order as a pirate, matey, then a cheesecake is yer free booty today. Aaarrrr… The photo is me and Tony from last year’s International Talk Like a Pirate Day. I am…

Photo: Customer at cashier ordering from a menu that had notes left by a previous customer. Reduce, reuse, recycle… I encourage customers to leave notes and drawing for one another (and for me). 5 things… We rent our knives. I just assumed that knives…

Mmmmm… Bacon wrapped sausage loaf. Specials are awesome. Yesterday there was a gal who asked me, “When will you have the Philly Cheesesteak Special again?” I told her that I didn’t know. Jesse the cook injected, “The last time we had it was Canada…

One of the bad things about takeout orders is that if we get something wrong it’s really hard to turn things around. In house, if something goes wrong, I have the opportunity to fix things. More importantly, I have the opportunity to earn a…

One of my basic philosophies of The Flying Banzini experience is to build lots of “passive points of engagement.” What I mean by this is to include a lot in the experience that customers can choose to take part in, or choose to ignore….

We opened Labour Day Weekend, 2013. How does it feel to be one? What are my overwhelming feelings? Picking three words: Proud, Exhausted, and Humbled. PROUD – I am very proud of my restaurant. It has taken time, of course, but I believe we…