Cracker Barrel is once again experiencing outrage from customers, but this time it’s what’s on the inside. Customers have been complaining that the chain’s traditional Southern comfort food is lacking taste, and some menu items have even disappeared. The changes stem from the company’s efforts to streamline kitchen operations and cut costs. For example, the restaurant has started making its famous biscuits in large batches and leaving them to chill, rather than preparing them on demand. Side dishes, such as green beans, are being prepared in ovens instead of the traditional method of using stovetop kettles. Some food is being reheated when needed, as opposed to being made fresh. One of the biggest complaints is the fact that no longer is pure maple syrup being served with pancakes and waffles, but a “watered-down" version. The complaints are landing as Cracker Barrel confirmed on Tuesday that sales dropped 5% in the quarter following the logo controversy. Cracker Barrel says it’s listening and working to bring back original cooking methods and restore certain menu items. People are still waiting for the chain to make the change they think needs to be made: getting rid of CEO Julie Feiss Masino (inset), who was behind efforts to rebrand the chain in the first place.
