United Linen Blog

A Conversation with Good Egg's Sheri Guyse

Sheri Guyse of Good Egg Dining has been a good friend for some time now and I had the great opportunity to visit with her about Good Egg's newest restaurant, Tucker's Onion Burgers in Oklahoma City, OK.  So I invite you to sit down and relax and enjoy this convo with Sheri. (we used Google+ Hangouts to connect)

 

 

You can find Tucker's Onion Burgers at

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Tucker's Onion Burgers

phone:  405-609-2333

address:  324 NW 23rd St, Oklahoma City, OK  73119

 

Have you eaten at Tucker's Onion Burgers?  What did you think?  Leave your comments below.  And have a great day!

United Linen Braves 2011 Baseball Schedule

It's that time of year again for America's favorite pasttime, baseball.  And that also means another great year of United Linen sponoring the Braves American Legion baseball program.

This weekend is the United Linen Classic hosted at the Doenges Memorial Stadium here in Bartlesville, OK.  The United Linen Braves will be playing tonight, Friday, June 3rd at 7:30pm, on Saturday, June 4th at 5:30pm and the Sunday schedule is to be announced.

For the Season Schedule, please see below:

6/7/11    vs Verdigris (2)        5:30pm

6/10/11  @ Sapulpa (2)            5:30pm

6/14/11    @ Oologah (2)         5:30pm

6/17/11    vs. Claremore (2)   5:30pm

6/21/11    @ Skiatook (2)        5:30pm

6/23-25    @ Pryor                    TBA

6/28/11    vs. Pryor (2)            5:30pm

7/5-9        Three Rivers League Tournament    TBA @ Pryor and Claremore

7/12/11    @ Sequoyah (2)        5:30pm

7/18-21    Regional Tournament    TBA

7/22-24    State Tournament        TBA

*Home Games are in bold

*Double Headers are 7 innings & 5 innings

We hope to see you at the ballpark.  Play ball!!

 

 

 

United Linen TV: Mother's Day and Bagged Towels

In today's installment of United Linen TV, we added a camera to let you see Robin Black instead of just hearing him off-camera. You never know what Robin's going to say, so this should add an interesting twist to the vlog. In this episode, we talk about Ree Drummond's Pioneer Woman Cookbook (love the egg-in-the-hole- recipe), how to get ready for Mother's Dan and Memorial Day as well as more information on the new bagged towel concept we've rolled out to all our customers. If you'll notice at the top, this is the first time we have tried to use the LIKE button from Facebook. We'll see how it goes and make a determination later if we want to keep it. Any thoughts along these lines would be greatly appreciated.



As alwyays, we encourage you to visit with us, and share your thoughts feelings, ideas suggestions and criticisms in the Comments section below.

p.s. if any of you know Ree Drummond and can put in a good word for us, that would be tremendous.

 

"Life is Uncertain. Eat dessert first."

 "Life is Uncertain.  Eat Dessert First."  -  Ernestine Ulmer

This is an idea I have had for a long time and it struck me at lunch today, after being asked the same question almost all wait staff ask after you've had lunch of dinner, "Did yo leave any room for dessert?" that maybe I should write about this concept and see what others think. And since a large part of our businesses are in the restaurant industry, maybe this will help them pump up revenue.

OK, here it goes. Why do waiters and waitresses always wait for the end of the meal to ask "Have you saved room for dessert?" Of course we haven't. Who does? Could orders for dessert be better?  prodessert orders are way down at the bottom of a restaurant's revenue.

What if the waiter/waitress asked for the dessert order at the beginning of the meal? What would happen then? Would their percentage of dessert orders go up? Here's what I'm thinking...ask for the dessert order along with the appetizers and main course when the person has come in, sat down and is HUNGRY! I've got to believe that the orders for desserts would go up when you catch a patron at their hungriest point. Put very simply, the dialogue might go something like this,

"May I take your order?"
"Yeah I'll have some of this and this."
"Great. Would you like to start the meal off with some fried mushrooms or calamarie?" (get that appetizer order in)
"Yeah, I'll take some fried mushrooms."
"And to top it all off, would you like to try a soft strawberry cheesecake or a sliver of zesty Key Lime pie?" (totally assuming the sale)

You ask for the drink order, appetizer and dinner order and then the dessert order.

It's a guarantee if a waitress or waiter waits till the end of the meal to see if I have "left any room for dessert," I'm too full and can't even comprehend the thought of eating dessert. But if you get me at the beginning of the meal, I might just go for it.

What do you think? Is this a good idea for raising the percentage of dessert orders? 

Retweet This on Twitter   To make this easier for you, just cut and paste the following:

RT @unitedlinen  "Life Is uncertain.  Eat Dessert First."  http://tiny.cc/Bw33L

Dining out Tip #293 - How to remove a red wine stain

  Start the film:  

The moment you've been waiting for.  It's Valentine's Day and the two of you are sitting across from each other, enjoying a nice evening at your favorite restaurant.

You worked hard for this moment.  You scored the reservations, had flowers delivered earlier in the day, made sure the babysitter had all the mobile numbers...just in case...and had the car washed, waxed and ready to go. 

And so you sit and talk quietly as you look at her over the candle on the table. 

And then...as you reach out your hand to take hers...in slow motion, you see yourself knock over your wine glass and watch as it firmly topples over on the table, it's contents splashing and exploding off the top of the tablecloth, the contents racing for her white blouse. 

With cat-like reflexes, you reach for the wine glass, only to continue the calamity and knock it completely and decidedly off the table and into her lap, as if tipping the glass over wasn't good enough...

Stop the film.

So now what?  United Linen will get the stains out of the napkins and tablecloths, but what about that white blouse.  How do you minimize the damage?

I spoke with Eben, one of the managers at Mahogany Prime Steakhouse in Tulsa, OK and asked him what the best thing to do is when red wine gets spilled on a piece of clothing.  Eben recommends taking club soda at room temperature and dabbing the shirt with a linen napkin.  He also mentioned that the restaurant keeps a Tide pen handy for more stubborn stains.

That helps control the problem.  Beyond this, you should take the stained piece of clothing to the dry cleaners for further cleaning.

We hope this tidbit of information helps you overcome some of life's little misshaps.  Have a fun and enjoyable Valentine's Day.  

Talking To Folks At TulsaFest

We had a great time at TulsaFest this year.  We got there just in time for the luncheon at 12:45pm.  Steve Erickson, Senior VP of Operations for Outback challeneged everyone to up their game during these difficult economic times.  He recited from memory a poem about a boy running a race and overcoming the obstacles he faced. Then in the afternoon, we attended a seminar put on by James Laube called Profitable Financial Skills for Restaurant Operators.  Jim went over the finer points of how to read a P&L, Balance Sheets and controlling costs.  Any business owner could learn a thing or two about how to read the numbers. After that, it was on to the Beer/Wine Tasting event where G-Note performed live music, and boy were they good.  As you can see from the video above, we had a great time visiting with folks as we mixed and mingled.  The ORA does a great job with this event every year and we are proud to be one of their members.