Stacked Pancake & Breakfast House — Restaurant in Peterborough

Poorly Managed

The issue with Stacked isn't the servers, it is the management. Here are what I believe is hindering the success of this restaurant:

Sending food out when the plate is ready, not when the table is ready - when I go out to eat, I want to enjoy a meal with my party be it 2, 4 or 10 people. By sending out food as the plate is ready instead of when the table is ready, management is making the servers make many trips to each table and causing guests with food infront of them to get cold while they wait for the rest of their party to get served. Servers are running around like chickens with there heads cut off instead of full hands out.

Dining room is littered in used plates -maybe caused from a lack of training but more likely from the requirement to send out plates instead of tables - full hands in (to the kitchen), full hands out.

Not having a host - there is no organization for the dining room without a host. Servers are required to seat guests as they come in so there isnt an orderly flow; one server can be triple sat while another has no tables. This reduces a guest's dining experience. Also, servers are required to handle all takeout - type in takeout orders, dress plates and deliver them; a host would normally do this.

No dishwasher - cooks are required to wash dishes.... Cooks should be cooking.

No team spirit - because of the lack of management directing the staff, it is literally a bunch of individuals instead of a team helping each other out.

5% of sales tip out (down from 6!) Tip out is a percentage of a server's sales paid to supporting staff that helped them achieve their tips. As there are no supporting staff here (hosts, bussers, food runners or bartenders) the tip out goes to the kitchen that cant even get out a table at the same time. Normal restaurants require 3-4% for tip out with ALL the above supporting staff.

Weak head cook - without a strong head cook organizing the flow of the kitchen, the window gets jammed and service slows right down. You need a head cook to act as a pivot for the rest of the kitchen.

A perfect example of the lack of management is the owner/head cook was in the kitchen in bare feet! Eeeeeew! Not only is this grounds to shut the restaurant right down if a health inspector walked in, it is gross and dangerous!

The tone of a company is...

Floor was dirty beside the table (coffee grinds dropped)

It felt like Wait staff kept forgetting I was there... 10 minutes to get a seat when seated we got menu immediately After we got the menu, it was 45 minutes before anyone came back... Even without asking if we wanted anything to drink, we asked for coffee and was told it would come with the meal (I saw other tables getting coffee before their meals)

I almost walked out!

They came as I was almost ready to walk out, so I stayed and ordered, 5 minutes after ordering, coffee came (this is 1 hour after we first arrived at the restaurant)

Coffee was decent Eventually our orders came, they brought a fresh round of coffee... and I had pancakes, I wanted butter but it wasn't there, Wait staff didn't come back until they saw we had finnished eating and we're ready to leave!...

Service was at an unacceptable level I'm not sure I'd return

Update: Going from 1 star to 4 star (this is a difference because of server alone... Her name was Michelle that helped get the rating from 1 to 4 star) would have changed to 5 star but the management (same person I dealt with last time) messed up by not ordering enough cream for coffee... I'll say this, if there wasn't cream for coffee, I would have not had coffee and ate somewhere that served coffee with cream

Note... If you are getting served by the lone male server, ask for someone else, you will thank me later

I was there today, and the waitress we had was excellent, she went above and beyond what I'd expect, fixing an issue was was an issue that was clearly due to bad management (my family owned a restaurant for more than 40 yrs, so I'd know the difference)

Found out there's only 1 male that sometimes is a server and that's the owner/manager... It was definitely a male that gave bad service the first time I was there, I could pick him out of a line easily, that's how memoriable...

I went for lunch at this place with a friend. March 3, 2023. A pancake house had me thinking “PANCAKES,” “Maple syrup,” “butter,” and all those good things one would have with pancakes. I am a blueberry pancake kind of guy. After being seated in what appeared to be a busy time, along with trying to smell the aromas of a breakfast restaurant, Bacon, I cannot smell bacon! Not even coffee. Hmmm, that is where I should have stopped and paid attention. But nooo, I was on the hunt for blueberry pancakes. Quickly seated and orders are taken and we were on our way. I suggested to the gentleman who seemed to hover over the tables “it was our first time here and we were looking forward to pancakes and maple syrup with butter.” ok so I like those meatlike things we call “breakfast sausage” also. And who doesn't like 🥓 bacon? Pointing to a jug of syrup on the table the gentleman assured us we had an endless supply of maple syrup. Bring on the grub! The food arrived and my jaw dropped. All I could smell was oil. The blueberry pancakes consisted of a tablespoon of blueberry jam and half a dozen berries thrown on top. Smothered in powdered sugar. Yum. If I were a 5-year-old. And those meat-like tubes were heavenly doused with the oil from the deep fryer. The bastardization of deep-fried bacon was the end of the line for me mister pancake stacked! Oh and that jug of syrup on the table? It was that Aunt Jemima-like stuff. Aunt Jemima is better, by the way. You can't make this stuff up. I always try and see beyond basic food preparation and service, but when I have been given a misrepresentation of basic food I get offended. The lady server was professional and well-versed in her profession. Well deserving of a generous tip. I draw the line at the food that was served to us. An assault on the senses not to...