Flapjacks & More — Restaurant in Port Orange

I visited this place a few days ago bc I love pan cakes, I called to confirm that they had maple syrup bc it was my choice of syrup, I was told they did have maple syrup twice, when I got there I asked again to be sure and was again told yes, the meal came and there was no maple syrup and the pancakes were a mess and tasted as if it was nothing less than a mix of water and flour, the bacon was of less quality than waffle house thin and transparent, the place is located in a predominantly WHITE area considering I saw no other race in the whole plaza which included a publix, not stating this as bad just an fyi.

I called back to voice my concerns and spoke with Tiffany who was very sharp and professional much sharper than her boss the owner Christine, to whom when I brought this to her attention yelled at me and said" we've been in business 18 yrs and some other empty rhetoric I couldn't remember and she hung up.

I was able to find a place down the street called FIRST WATCH and the server there fully agreed with me about the pancakes there bc they experienced it themselves.

First Watch costs a little more but the food is clearly authentic and the pancakes were made totally the way they are supposed to be, the whole staff clearly showed high levels of professional courteous service, the place was perfect, I HIGHLY RECOMMEND...

Would have been my first time eating there but wasn't able to. Drove a bit of a distance just to be told they don't take credit cards (in 2016?!), something the manager could have mentioned when I called the order in but instead she was busy being snippy with me about their menu prices via Google maps and how they aren't correct and she won't honor them, I hadn't even mentioned price nor did I ask her to honor the mis priced menu. On my way I get a call from the manager asking if I'm still coming, I had only ordered maybe 15 minutes before. With all that I still took the time to teach her how she can update her businesses info on Google. You'd think she'd have at least offered a complimentary orange juice on my next visit, nothing. I ended up going to the always delicious, always dependable cracked egg diner; it was out of my way but their customer service is a million times better than this place hands down. Won't...

Having every single employee from cooks to waitresses leave within a year tells it all. When the last cook left after 15 years, so did I. I do have some suggestions on survival: Hire a cook with cooking expertise and an education in the field. To do that, you need to pay them a lot and not overwork them. That is what everyone is comparing you to. Always have someone on site who has a food handler’s permit. I see the county filed a complaint on you already. Everyone is used to owner-operators. The owners should be onsite to make things work properly most of the time. Get to know the customers. Call them by name and ask about them. Many old timers feel left out. Recreate the atmosphere that once was. Return the employee perks such ss the Christmas Party that made the place special. Keeping employees is essential to a...