Update: initially when the new, enthusiastic owner was on-site it was fantastic. Now, he's likely pulled out to start new franchises or other pursuits. His absence can't be filled by two hourly disengaged workers. The result: sick stomach due to meat that had likely been retained too long in an effort to maximize profit through cost reduction.
Bummer. As I said 2 years ago when the owner's presence is no longer a dominant force behind the service and product quality delivery, things will go downhill. I was right...