Burrito Jonz is now open.

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Booger

Herkimer, NY

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#45
Feb 12, 2014
 

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I can't believe someone complained that the counters are too high and that some kid who works there has pimples. What do those things have to do with anything?

Get a life man.

I do agree that the salsa is bland tasting though.
useless

Herkimer, NY

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#46
Feb 12, 2014
 
herkimer is full of walefare scum and white trash, this guy tries to bring something good to herkimer and all you jobless people want to do is put him down. i think its great and eat there often, it takes alot of balls to open a place on are lovely main street of herkimer,at least he is tring something new for this area, give him support instead of putting this place down. 8013
burrito place

Ilion, NY

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#47
Feb 12, 2014
 

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Booger wrote:
I can't believe someone complained that the counters are too high and that some kid who works there has pimples. What do those things have to do with anything?
Get a life man.
I do agree that the salsa is bland tasting though.
Evidently you have not observed today's standard best practice in custom food preparation at such establishments as Subway, Moes Southwest Grille and Chipotle. This is called the "customer-supervised assembly line."

At those eateries, the customer has full view of the product being prepared. She can watch as the employee adds sour cream or olives or what have you, or doesn't add bananas peppers, and can help direct the preparation. That helps ensure that the product meets the customer's specifications and increases customer confidence and satisfaction.

The high counter at Burrito Jonz prevents the customer from observing the burrito preparation process, even though the burrito is being prepared right on the other side of the counter. As a result, Mister Winter and his Pimple-Faced Burrito Boys are left to their own devices. The customer is forced to "trust" the burrito preparation process with no capacity for quality assurance.

If a Pimple-Faced Burrito Boy accidentally uses black beans instead of the pinto beans the customer wanted, the customer will be left unawares until the time of consumption, which will result in frustration and disappointment. One can imagine all sorts of scenarios in which burritos, tacos and slackers miss the mark of what the customer would like.

In addition, visibility into the burrito preparation processes would enable the customer to observe that, for example, hey, there's only a little steak left and it looks like it's been out for hours, but look at all that fresh hot juicy pork that just came off the stove! "Say, could you make that a pork burrito instead of steak?"

One is forced to ask, Why did Mister Winter choose to flout established industry standards for the "customer-supervised assembly line,"of which he is well aware, in building a high counter that conceals from the customer the burrito-preparation process? Is the high counter only to display the Walmart-brand sodas (e.g. "Dr. Thunder") and Walmart-brand bottles of water ("Great Value") that Mister Winter offers for sale?

No, one must suspect that the high counter enables Mister Winter and his lackeys to skimp on costlier ingredients, e.g., meat, while piling on inexpensive commodities, such as rice, with the customer none the wiser.

This goes hand-in-hand with Mister Winter's Penny-Pinching Gringo strategy of failing to offer customers bottles of hot sauce with which to enhance a burrito. Bottom line, Burrito Jonz does not treat its customers with respect.
Main St Neighbor

Bronx, NY

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#48
Feb 17, 2014
 

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You are a moron. Get a job. You can see them make your food at end of food line. The Food is very good. There are many losers on topix but you take the cake.
burrito place wrote:
<quoted text>
Evidently you have not observed today's standard best practice in custom food preparation at such establishments as Subway, Moes Southwest Grille and Chipotle. This is called the "customer-supervised assembly line."
At those eateries, the customer has full view of the product being prepared. She can watch as the employee adds sour cream or olives or what have you, or doesn't add bananas peppers, and can help direct the preparation. That helps ensure that the product meets the customer's specifications and increases customer confidence and satisfaction.
The high counter at Burrito Jonz prevents the customer from observing the burrito preparation process, even though the burrito is being prepared right on the other side of the counter. As a result, Mister Winter and his Pimple-Faced Burrito Boys are left to their own devices. The customer is forced to "trust" the burrito preparation process with no capacity for quality assurance.
If a Pimple-Faced Burrito Boy accidentally uses black beans instead of the pinto beans the customer wanted, the customer will be left unawares until the time of consumption, which will result in frustration and disappointment. One can imagine all sorts of scenarios in which burritos, tacos and slackers miss the mark of what the customer would like.
In addition, visibility into the burrito preparation processes would enable the customer to observe that, for example, hey, there's only a little steak left and it looks like it's been out for hours, but look at all that fresh hot juicy pork that just came off the stove! "Say, could you make that a pork burrito instead of steak?"
One is forced to ask, Why did Mister Winter choose to flout established industry standards for the "customer-supervised assembly line,"of which he is well aware, in building a high counter that conceals from the customer the burrito-preparation process? Is the high counter only to display the Walmart-brand sodas (e.g. "Dr. Thunder") and Walmart-brand bottles of water ("Great Value") that Mister Winter offers for sale?
No, one must suspect that the high counter enables Mister Winter and his lackeys to skimp on costlier ingredients, e.g., meat, while piling on inexpensive commodities, such as rice, with the customer none the wiser.
This goes hand-in-hand with Mister Winter's Penny-Pinching Gringo strategy of failing to offer customers bottles of hot sauce with which to enhance a burrito. Bottom line, Burrito Jonz does not treat its customers with respect.
burrito joint

Ilion, NY

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#49
Feb 17, 2014
 

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Main St Neighbor wrote:
You are a moron. Get a job. You can see them make your food at end of food line. The Food is very good. There are many losers on topix but you take the cake.
<quoted text>
Hey Mister Winter, I seen you added a new kiddie high chair to your burrito joint, must be so's you can sit in and and bawl like a big baby.

LOL LOL LOL
good

Utica, NY

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#50
Feb 24, 2014
 

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havent gone yet
BURRITO PIMP

Ilion, NY

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#51
Mar 1, 2014
 

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Make EVERY DAY a BURRITO JONZ DAY!

It's c-c-c-c-c-c-c-old out .... come in and warm up with a BRRRRRRRR-ITO !!

BURRITO JONZ sells the TASTIEST STOOL SOFTENER in the Mohawk Valley!

Try the "BILF" -- a GIGANTIC 24" burrito stuffed with burrito glop!

The BILF is long and thick Ö

and itís hot moist and juicy!

Made for a man Ö but women love it too !

The BILF is a burrito loverís wet dream!

The BILF is guaranteed to fill your painful void!

Have a Pimple-Faced Burrito Boy bang out a super size BILF for you today -- only $14.99!

You know you want it -- so don't wait! The Jonz is CLOSED on Sundays!

BURRITO JONZ
147 N. Main St.
Herkimer NY
www.burritojonz.com

"HOME OF THE TAXPAYER-SUBSIDIZED BURRITO"

"HOW'S IT FEEL TO WANT, MOHAWK VALLEY?"

*** Be sure to "LIKE" the Jonz on FACEBOOK!***
Booger

Herkimer, NY

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#52
Mar 4, 2014
 

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So when you go to eat at other restaurants do you watch them make your Riggies or Spaghetti too?

It's not industry standard...

As far as getting your order possibly wrong, every time I've ordered from there they had a checklist of stuff that they asked you of what you wanted on it and have never screwed up.
burrito joint

Ilion, NY

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#53
Mar 4, 2014
 

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Booger wrote:
So when you go to eat at other restaurants do you watch them make your Riggies or Spaghetti too?
It's not industry standard...
As far as getting your order possibly wrong, every time I've ordered from there they had a checklist of stuff that they asked you of what you wanted on it and have never screwed up.
well, "Booger," guess what, we went to Burrito Jonz and though the Pimple-Faced Burrito Boy dutifully took down the order on his little piece of paper, the order came out wrong with ingredients missing. this was inevitable without the "customer-supervised assembly line."

the taxpayer-subsidized burrito was still good enough but the point is that Mister Winter who is also known as the Penny-Pinching Gringo doesn't give a crap about customer satisfaction. if he did he would have built his burrito joint with a customer-supervised assembly line and put out bottles of hot sauce and be open on Sundays and sell beer and wine and offer a free salsa bar and some weekly discount specials and wouldn't be illegally selling beverages from Walmart.

your comment about customers supervising chicken riggies and spaghetti is just stupid.

obviously a full-scale kitchen cannot have a "customer-supervised assembly line." Mister Winter on the other hand built his eatery such that his Pimple-Boy Burrito Boys assemble taxpayer-subsidized burritos right on the other side of a wall purpose-built to conceal from the customer how the burritos are made, with what ingredients, and the freshness of said ingredients.

Mister Winter could just as easily have followed the best practices of Chipotle, Moe's Southwest and Subway which incidentally are all infinitely more successful than Burrito Jonz, which Mister Winter managed to drive out of business at his previous location on French Road Utica, to provide the customer transparency into the burrito-making process.

in fact, if Mister Wiinter cared about his customers, he'd saw down that wall to let customers watch how their food is made. any half-assed handyman could do that, even John Winter.

But he won't, because he's John Winter, Penny-Pinching Gringo.
BURRITO PIMP

Ilion, NY

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#54
Mar 7, 2014
 

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**NEW** and ONLY at BURRITO JONZ!

As a way to encourage repeat business and loyal customers, Burrito Jonz introduces:

** THE BURRITO JONZ FREQUENT FARTER CLUB CARD!**

YES! Get your Burrito Jonz Frequent Farter Card punched on every visit!

10 visits (w/purchase) and you get either:

** FREE ** MENU ITEM of your choice!

** FREE ** Burrito Jonz T-shirt!

Burrito Jonz would appreciate it if you get a FREE JONZ T-SHIRT -- that way itís FREE ADVERTISING for the BEST Tex-Mex restaurant in North America!

The Jonz canít afford to pay for advertising because heís PENNY-PINCHING GRINGO!

Thatís why the FREQUENT FARTER CLUB CARD is printed on THIN PAPER and cut out by hand with scissors instead of BUSINESS CARD STOCK!

Come in and join the BURRITO JONZ FREQUENT FARTER CLUB today!

***

BURRITO JONZ
147 N. Main St.
Herkimer NY
www.burritojonz.com

ďHOME OF THE FREQUENT FARTER CLUBĒ

"HOME OF THE TAXPAYER-SUBSIDIZED BURRITO"

"HOME OF THE BILF -- JUST $15.99!"

*** Be sure to "LIKE" the Jonz on FACEBOOK!***
Booger

Herkimer, NY

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#55
Mar 7, 2014
 

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You can stand there and watch them make the food if you want at the counter.

As far as customer satisfaction, if you pay attention to their facebook page they give out FREE food all of the time. If that isn't customer satisfaction then I don't know what is.
BURRITO PIMP

Ilion, NY

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#56
Mar 12, 2014
 

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HEADS UP JONZIES !!!!

Burrito Jonz is CLOSED today because of the storm!

Visit Thursday Friday or Saturday for the BEST TEX-MEX north of the border!!!

Don't forget -- Burrito Jonz is CLOSED on SUNDAY!

**** ACCEPT NO SUBSTITUTES!!****

BURRITO JONZ
147 N. Main St.
Herkimer NY
www.burritojonz.com

"HOME OF THE TAXPAYER-SUBSIDIZED BURRITO"

"HOME OF THE FREQUENT FARTER LOYALTY CLUB"
burrito joint

Ilion, NY

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#57
Mar 14, 2014
 

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Hey Mister Winter why don't you bring some bottles of that tasty Rudy's BarBQ Sauce back from San Antonio and put it out at your burrito joint for your customers?

Funny how when you go out to eat for a nice smoked brisket lunch with creamed corn you help yourself to free condiments offered by the restaurant ...

...but at Burrito Jonz you're too cheap to put out a bottle of hot sauce for your customers to better enjoy their burritos and tacos!

PENNY-PINCHING GRINGO!

Since: Aug 12

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#58
Mar 14, 2014
 

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wtf who gives a shit about this place.
lou sir

Herkimer, NY

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#59
Mar 14, 2014
 
They should pay their bills. They wont be there much longer. You heard it here first so don't say I didn't tell ya so!
burrito joint

Ilion, NY

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#60
Mar 18, 2014
 

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dickhead scaled back his hours

now closing at 8 p.m., not 10 p.m.

maybe if he sold beer, put out free hot sauce and was open on Sunday he could sell more taxpayer-subsidezed burritos and repay his taxpayer loan
Jim Morrison

Syracuse, NY

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#61
Mar 19, 2014
 
This is the End
lou sir

Herkimer, NY

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#62
Mar 19, 2014
 
They serve junk food and yes it sucks. They wont make it six months and close shop. It sucks.
burrito joint

Ilion, NY

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#63
Mar 21, 2014
 

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lou sir wrote:
They wont make it six months and close shop.
I hope not but you may be right owing to Mister Winterís pronounced lack of business acumen. This tragically shortsighted Burrito Pimp is making a big mistake scaling back his hours to close at 8 p.m.

He should not have been surprised that his post-8 p.m. business has been light in January February and into March Ė it was the middle of a brutally cold winter, for Peteís sake, and people are disinclined to brave harsh elements and dark of night for some refried beans and bland salsa.

But itís officially spring now and the weather will be warming soon, ergo the post-8 p.m. burrito business should pick up. But by then, customers will be accustomed to Burrito Jonz closing at 8 p.m. and bring their appetites elsewhere once the witching hour strikes.

You need CONSISTENCY in the restaurant business. You canít go changing your hours as frequently as you change your underwear Ė but Mister Winter did the same thing at his former burrito joint on French Road in Utica and what happened to that place? Out of business.

How much was it costing Mister Winter to stay open between 8 and 9 p.m.?(9 p.m. would be an OK closing hour, 8 is too early). Less than $10 Ė thatís how much he pays a Pimple-Faced Burrito Boy for an hourís work. If he sells four burritos in that time and makes a $2 profit on each burrito, his net cost for staying open an hour later is a whole $2, and that is only until the weather, and the burrito business, warms up and Mister Winter can begin to reap the rewards of consistency and availability.

Speaking of consistency and Pimple-Faced Burrito Boys, the food preparation quality at Burrito Jonz varies dramatically depending on who is preparing your meal.

Some Pimple-Faced Burrito Boys make a large, tightly wrapped burrito that is quite good. Others make an undersized burrito wrapped as neatly as used diapers, and lacking in other respects as well. On our last visit the food preparation was horrendous, such that my significant other was tempted to return to the counter to complain.

For their $30,000 investment in this Bean Slinger, the taxpayers of Herkimer County deserve better than a joint that shuts the door at 8 p.m.!
Booger

Herkimer, NY

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#64
Mar 23, 2014
 
I think closing at 8pm Monday - Thursday is fine, but closing at 8 on Friday and Saturday is a dumb move.

I think he did this after looking at Two Tones in Utica's hours since they also close every day at 8.

I like this place and want it to succeed and I think the owner is a good dude, but I don't think he's that bright when it comes to running a business.

The owner doesn't have deep pockets either, so we'll see what happens.

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