Old Chicago Pizza + Taproom — Restaurant in Eden Prairie

I stopped in with my kiddos after school on a Friday (today) the rush hadn't started, we were seated right away by a polite host. There were very few people in the restaurant but neither of the two servers working the area came by to greet us or take a drink order. We waited 20 minutes... 18m to be exact (thanks Google) with no sign of a server, when I told my girls that "we'ze gotz to go" (I didn't really say it that way). At that point we politely walked out, noticing both servers were up at the host stand chatting with the host. I can only assume their shifts had just started and they were relaxing and catching up on the day....

Three points:

1. Time is a measurable performance constraint in service industries. I, as the customer, care not one iota that your shift just started. I came in there and I expect to have consistent and quick service at any restaurant, particularly at a chain. I've worked as a cook in similar restaurants through college. All but a few items on the menu in those restaurants were over 20 minute ticket items (who are the monsters who order their steak well-done anyway?) everyone should be greeted by their server in under half of that time.
2. Let's say the servers and host weren't talking about their respective days but were planning and organizing who takes what section? Send a manager up and do that in expo, not in the front of the restaurant. It looks like you're chatting so to a slighted customer, such as myself, that's exactly what you're doing.
3. Crave owes you a thank you, we received a stellar and humorous server in Katie at that establishment. We spent a little more but to me, Crave=sushi boat. Point being, this is EP, there are loads of restaurants with the same caliber foods and similar menus to Old Chicago's and many that blow Old C's out of the water.

Best of luck getting it together over there,...

I worked here for 4 months as a cook. This place was good when I first joined, but unfortunately, place started to fall apart by the time I decided to leave. People were burnt out, and the work environment became hostile. I'm writing this review so customers at least understand why the food quality & service isn't consistent.

Main reason: Short on staff - OC pay is equivalent to McDonalds, with twice as much work. Kitchen is understaffed, and people barely get breaks. Of course it doesnt make sense for people to work here. Management keeps wondering why they can't find workers willing to work for low pay & load of work. 2 kitchen people left before me within month and half time frame, and they started out with about 10 kitchen staffs. They promised me a raise after 3 months and that never mentioned about it after 3 months. This was not the main reason why I left, but it was part of the reason. No workers? Food not prepared properly. Doughs are not sitting in long enough in the proofer. Pizzas dont taste the same when they're not prepped properly. Also, prepped items often run out on busy days that cooks need to do prep work while making food. Working 2 - 3 things consistently on a busy time calls for more mistakes.

*This goes for same for front staffs too. Waiters/waitresses are running busy, get burnt out, and make more mistakes because they're tired and can't concentrate as well.

Other reasons include changing the ingredients to cheaper quality items, such as canadian bacon, and some other items that changed to save money.

Just for people who don't want to read this long review, this is summary.

"Low pay = McDonalds, twice as much work. Short on staff causes quality & service problem. Cheaper ingredients...

As a server I have really low standards of service and know there’s a learning curve for this industry. I’m understanding of mistakes and don’t like writing bad reviews. But I had a rude service experience here and feel as though people should be aware. I got there before two friends did, we’re all 21+ so I ordered a beer while I waited. The bartender was great and professional (the only reason this isn’t a one star review), and I was impressed by their selection of beers. Once my friends showed up I offered a taste of it to them, and I truly thought nothing of it since they’re both over 21 and have had drinks with them many times. The manager (a woman with silver hair) rudely told us to put the beer down until they all could get carded. They all showed their IDs and she left, but I overheard her talking about us to a coworker afterward. We were bothered by the way this was handled since we’re all in the service industry and have management experience. I asked to speak to her about the interaction and she continued to be rude, even when I was simply looking to diffuse the tension around a misunderstanding. She told me that she apologized (she didn’t) and that we should close out our tabs and leave. I’ve never had an interaction like this and frankly don’t think the manager needed to handle it, especially given that the only thing we did wrong was give a sip of beer to someone before being carded— which was solved immediately by them showing their valid IDs. We told her that she could’ve stopped us in a friendlier way but she made it obvious that she wasn’t interested in receiving feedback or even apologizing. I wouldn’t...