I had a unique applicant process with them. I directly reached out to the CEO who, while he didn't reply, he did 'like' a couple of my posts on LinkedIn, which was nice but a bit odd. I would've at least replied to the email. I followed up a few days later and I'm assuming he passed it on to his HR manager who sent me a rejection email, albeit very nice and professional. I think they missed an opportunity here, but I digress. I had not known until now [while I'm taking time to provide feedback on recent interviews] that the Glassdoor rating for this company is 2.6 (as of April 7, 2024). What!? Had I known I probably would not have applied. Even though most of the reviews are for FOH, they all do have common themes to them and that seems to be management. Which reminds me of the quote, “People don't leave bad jobs. They leave bad bosses. More often than not, it's not because they are underpaid, rather it's because they feel undervalued and unappreciated." With my exceptional catering and event planning experience I know that it's not easy to operate a food-based business, but I would be extremely embarrassed if my company had this low of an employee satisfaction/feedback rating and would be working immediately to raise it through honest practices. What's interesting is that the customer reviews on Yelp/Google/etc are very high (and I agree, the product is delicious). But what are you doing internally in a sacrifice to obtain that good customer review? Is there not a way to have a better balance? Naturally, there is, and I hope your new EA helps you figure that out as I would have and I already known how I would have. Aside from the dismal rating, this is a very horrifying line from a review, "Owner has no foresight or planning, so everything is a last minute emergency. Management not willing to change how they do things at all. Obvious preference for employees who have been there since the beginning and Israelis." Yikes. But, good luck.