Restaurant Tip: Repeat customers

Some restaurants don’t rely on repeat customers for their business. If your restaurant is located in an airport, you just need to get new customers who are flying in and out of that airport and it doesn’t matter if you don’t see them again for a while. To a lesser extent the same is true of areas where most of the customers are tourists. International Drive and Resorts near Disney and other Orlando attractions may have a similar philosophy.  For most restaurant entrepreneurs, however, an important part of your restaurant business is based on getting customers to become regulars, coming back every month, every week, or even daily.  Here are some tips from One Fat Frog on why restaurant customers become repeat customers.

Location, location, location

Your restaurant’s location is a major factor in attracting regular repeat customers. There is one sandwich shop that I visit on a regular basis for lunch because it’s in my price range and because it’s close to the One Fat Frog office. Restaurants that are close to a person’s workplace are more likely to attract them as lunch customers and for Happy Hour drinks after work. Being near a school can also make students and their parents repeat customers.  Studies have shown that most car accidents happen within a few miles of your home.  This is consistent with travel patterns.  Increased travel equates to increased possibility of accidents to happen. 

For those who live in Orlando near Disney you may know there is a clear demarcation of where the locals eat/ shop/ live and where tourists work/ shop / stay.  It’s important to be in traffic patterns, routes and regular established roads unless you are a destination eatery that will attract based on ethnic cuisine or similar focus. 


Do you have super low prices on drinks for Happy Hour? If so, you’re going to get a lot of early evening visitors, especially once the Frog office closes for the day. Do you have the best appetizer sampler around? People might come back for that. Are your tacos half-priced every Tuesday? You can expect to see some of the same faces chowing down on tacos every week.


Do you do trivia every Wednesday night? There are large groups of customers who will go to your restaurant every Wednesday to take part in Trivia Night, often with the same teams, especially if they are competing for prizes like gift cards (this Frog just won a gift card from trivia last night, btw). The same holds true for karaoke, live bands, and any other type of entertainment that your restaurant provides. Some Mexican restaurants get repeat customers because people like to see the live Mariachi band on Friday nights.


This one is simple. If your food is great, customers will come back to eat it again. If it’s great every time they have it, they might keep coming back.

Ambiance and service

Does your restaurant have the perfect ambiance of being slightly romantic but not too romantic? Some men will go to your restaurant for every first date they have (we’re creatures of habit). Are you near a college and are a fun place to watch sports? Some customers will come to your restaurant for every big game. If your ambiance fits what customers want to use your restaurant for, they could keep coming back whenever they need that environment. If the service makes them feel welcome, they’ll want to come back to feel that way again. So listen to the Frog and turn you restaurant customers into regulars.

Five Ways to Reduce Restaurant Expenses

One Fat Frog serves a lot of restaurant entrepreneurs who come into our warehouse with a dream. We hope that every one of those restaurants will be around for a long time, and hope the restaurant owners will hook the Frogs up with free food! The key to a restaurant’s longevity, of course, is its profitability. As long as your restaurant is making money, you can afford to keep it open. The easiest way to increase profitability is to reduce your restaurant expenses. Here are five ways to reduce restaurant expenses that may not have crossed your mind.

  1. Eliminate food waste.

Food waste can be a difficult thing to manage but it is essential. As a restaurant owner, you want to make sure you have enough food on hand to serve all of your customers, but not so much that you end up throwing a lot of food away. As you operate your restaurant, keep track of how much of the food you buy is being sold to customers and how much is being thrown away. Then reduce your food expenses accordingly.

  1. Get a good supplier for your food.

One of the great things about One Fat Frog is that we’re kind of a one-stop shop for restaurant equipment. If you need some equipment for your restaurant, you can find it here and you can save a lot of time and money by buying all of your equipment in one place. Looking for a food supply vendor that is the same. If you’re going to dozens of different suppliers for your stock, you’re probably wasting money. Going to one large supplier who can supply all the food you need will often result in reduced costs on food.

  1. Clean your beer lines.

Have you ever seen a bartender tilting the glass up to the beer tap and pouring out a lot of foam before the glass is finally filled with beer? Whenever that happens, money is being wasted. Frequently cleaning our your beer taps and the beer lines will help the beer flow through more smoothly so you don’t have alcohol poured down the drain. And if there’s one thing One Fat Frog can’t tolerate, it’s wasted beer!

  1. No garbage cans in the kitchen.

One time I was chopping onions and then took leftover onion that wasn’t going to get used and threw it in the garbage can. I was then yelled at for wasting food. That’s why I work for One Fat Frog instead of as a master chef. No matter how good your restaurant kitchen staff is, there will be some wasted food if you have garbage cans in the kitchen that they can throw scraps into. Instead, have them put any unused scraps in clean bins. At the end of each shift, go through the bins and determine how to use those scraps instead of wasting them.

  1. Cut energy costs.

Does your restaurant have a separate dining room for large parties? Don’t have the air conditioning turned down low when it’s empty. During slow hours, you can turn off some of your burners, fryers, ovens and hoods. That will save you money on the gas or electric bill. If you follow all of these Froggy tips, you should see an increase in your restaurant’s profits.

Five Bad Restaurant Locations

One Fat Frog has clients from all over the state and even from out of the state. For that reason, when we go out and deliver the restaurant equipment (most of our delivery is free * see store for details on routes* , by the way), we get to see all kinds of restaurant locations from all over the map. Sometimes we smile and think “now that’s a great location for the restaurant.” Other times, to be totally honest, we get a little worried. That’s because sometimes restaurant entrepreneurs don’t pay enough attention to the 3 most important aspects of real estate: location, location, location. Here are five bad locations for your restaurant.

Don’t locate your restaurant in an area where the demographics don’t match your restaurant.

You can be the best ice salesman in the world, but if you open your ice store in Antarctica, you won’t make money. That’s because a) ice is everywhere and b) there are no people to buy from you (and penguins usually don’t have money). Similarly, you don’t want to locate an upscale restaurant in a neighborhood of low socio-economic status.

Don’t put your restaurant in an inaccessible location.

If potential customers can’t find your restaurant or if it’s a lot of trouble to get there, it won’t matter how good your food is. The same goes for if your parking lot is too small and other accessibility factors. Assume that all potential customers are as lazy as this Frog and make going to eat at your restaurant as easy as possible.

Don’t put your restaurant somewhere people try to avoid.

Is there always bad construction or is the traffic always horrible there? Then it’s not a good place for your restaurant. Similarly, you probably don’t want a family-style restaurant to be located next to an adult bookstore.

Don’t locate your restaurant near too much competition.

You may have the best sushi, but if your sushi restaurant is in a strip mall right next to another sushi restaurant, a lot of people are going to go to the other place instead. What you want is for someone to see your restaurant and then eat there because they thought “Oh hey, I want sushi!” Take it from the Frog: That’s better than “Hey, both of those places have sushi, so where should I eat?”  Also you need to get a non-compete clause in your lease so another Sushi restaurant cannot move into your plaza.  This is import addition to any lease. 

Don’t locate your restaurant too far away from your competition.

On the opposite end of the spectrum, you probably don’t want to be the only restaurant for miles. While that means you won’t have competition, it also means no one will just decide to head in your direction because they’re hungry. Eating out is often an impulse decision, so you need to be near where your customers are just going to happen to be when they realize it’s time to eat.


FAQ: Why you need a Renato oven

If you have walked through the One Fat Frog warehouse, you’ve probably noticed our Renato pizza oven. Why? For starters, because it’s a 6,000-pound behemoth and equipment of that magnitude is hard to overlook. Or maybe you noticed it because it’s one of the most stylish pieces of equipment that the Frog has – or at least you’ll feel that way if you’re a fan of brick architecture. Or maybe it struck you because you’ve seen it on TV.

FAQ (Frog-Asked Questions):

Huh? I’ve seen that Renato oven on TV?

Maybe. I know some of us Frogs have. If you’ve ever watched Guy Fieri’s shows on TV you’ve probably seen him do a lot of cooking in his summer kitchen. In that fancy backyard kitchen, amongst the grills and flat tops, you’ll see a large Renato brick oven. Even if you’re not a fan of Chef Fieri, you have to realize that a chef who is big enough to have several of his own TV shows is probably not going to cook on low-quality equipment, so Guy cooking pizza, flatbread and other food in this brick oven is a pretty good endorsement.

How does the Renato brick oven cook?

The Renato oven is a wood burning oven with gas assist.

Wait, what? It’s both wood burning and gas?

Yes. Wood burning ovens give your food that extra flavor. You can make changes to the flavor of your food by using different kind of wood, adding extra variety to your restaurant menu. However, wood burning ovens are not the fastest or most efficient ovens in the world. That’s where the gas assist comes in handy. If your restaurant gets super busy (like when the Frogs go on lunch break), you can just turn on the gas and you’ll be able to cook faster and more evenly.

Cool. So what can I cook in this Renato brick oven?

The Renato oven we have at the Frog is primarily known as a pizza oven, but you can use it for cooking a lot more than pizza. This oven is also perfect for cooking flatbread, open-faced sandwiches, some fish, bread and more. Basically you can use the Renato for anything that you can cook with medium to high heat using an open door.

Should I buy a Renato brick oven from One Fat Frog?

Yes, of course. If you want a heavy duty brick oven for your restaurant or summer kitchen, this baby is top of the line. Come by One Fat Frog and check it out for yourself

Good news- our Finance Manager said we can finance this for home or consumer use!  Call us at 407-480-3409

Startup : Open an ice cream shop with One Fat Frog

One of the Frog’s favorite things is the ice cream shop. Not only are those ice cream shops great because they’re full of delicious ice cream, but they are also easy and cheap to start. You don’t need a lot of equipment, personnel or space to make money with an ice cream shop and One Fat Frog has everything you need to make your customers scream for ice cream.

If you don’t have a lot of money to spend on restaurant equipment, an ice cream shop definitely gives you the most bang for your buck. Get a couple sinks and an ice cream dipping cabinet and you have everything you need to make money. Check out these dipping cabinets that One Fat Frog is selling. The tempered glass viewing window lets your customers come in, drool over (but not in) your ice cream selection, make their choice, and watch as you scoop them their treats. Convenient access to the ice cream cans means you can scoop the ice cream without walking away from your customers.

The Frog also has dipping cabinets, display freezers, soda fountains, topping stations and dipper wells.  Call us at 407-480-3409 or better yet stop in!

Ice cream dipping stations are another great addition to any ice cream shop. The Frog has some dipping stations that allow you or your customers to choose from a variety of ice cream toppings, make floats and sundaes and more. You’ll see dipping stations like these at a Baskin Robbins as well as at soft serve places like Menchie’s.

Speaking of soft serve, you may want to offer more than just scooped ice cream. The Frog has some recent-model soft serve machines for sale that are perfect for making that delectable soft serve ice cream and frozen yogurt that everyone is craving right now. One Fat Frog has a 3-phase Taylor soft serve machine as well as another single-phase soft serve machine; both machines are air cooled. These soft serve machines are only a few years old and are in excellent condition, unlike the blood-sugar level of your customers.

If you are looking to start some kind of a restaurant and don’t have a lot of money to spend, One Fat Frog can help you start an ice cream shop for less than ten grand. And remember, in Florida it’s ice cream season about 11.5 months out of the year.

Frog is open on Saturday from 10 a.m. to 3 p.m.

The Frog is open from 10 a.m. to 3 p.m.on Saturdays.  Please stop in at 2416 Sand Lake Road, Orlando FL 32809 for all of your used restaurant equipment needs

Restaurant Startup Tips: budgeting for your opening

One of the biggest mistakes that One Fat Frog sees from restaurant entrepreneurs is not properly budgeting for the restaurant opening. That’s why the Frog always shares the tip with our customers that we’re writing here. Sometimes restaurant entrepreneurs are so excited about opening a new restaurant that they sink all of their available money into it, spending their last dollar on getting the restaurant open. The problem is they then have no more money left for the operating expenses, and it can sometimes take a while for the restaurant startup to turn a profit.

For that reason, restaurant entrepreneurs should reduce startup expenses as much as possible. There are a lot of things to pay for, from your rent or mortgage to your restaurant equipment to insurance to electricity and beyond. Some of those expenses can be financed, and One Fat Frog encourages you to finance whatever you can so you have more liquid assets for operating your restaurant startup.

One Fat Frog offers financing on all of our new and used restaurant equipment. Keep that in mind as you go through a mental (or better yet, written) list of all the equipment your restaurant needs. Just because you have enough money to pay for your range, fryer and prep table doesn’t mean you should. If you pay cash for that restaurant equipment, will you have enough money left over for operating your restaurant? If so, then that’s great. No need to finance. For most restaurant entrepreneurs, though, it’s good to finance anything you can. If you finance your restaurant equipment with One Fat Frog, you can pay for it on a monthly basis instead of all at once. By paying as you go, you can pay off the equipment while you use it to make money. Unlike most banks you’ve walked into, the Frog will work with you to get you financing even if you’re a startup business and even if your credit isn’t that great. So if you need some restaurant equipment, fill out the below credit application and get started on financing your dream.

Click here to download the credit application:

of interest to restaurant owners- thinking FIGHT NIGHT

A lot of restaurants like to provide some form of entertainment for their customers. While fine dining restaurants tend to think that their food and service is enough to entice people to eat out, a lot of low to medium-priced casual dining restaurants like to entertain customers. This entertainment can mean a jukebox full of great music, karaoke, live bands, TVs showing sporting events, trivia night and more. Take some advice from One Fat Frog: Whatever the entertainment your restaurant offers, make sure you are licensed to do so. Right now a Nashville sushi restaurant is caught in a legal battle over allegedly airing a boxing match without permission.

Back in 2011, Zumi Sushi aired a fight between Manny Pacquiao and Juan Manuel Marquez. Of course, having a cable or satellite TV subscription isn’t all you need to broadcast live events like that at your restaurant. As restaurant entrepreneur, you need to obtain permission from the sporting entity and anyone else who owns the broadcast rights. Patrick Burke, owner of Zumi Sushi says that he had permission to broadcast the Pacquiao fight, though a recent lawsuit says otherwise.

J&J Sports Productions is a California production company that owns the rights for any pay-per-view events broadcast on HBO. According to a lawsuit filed in Davidson County Circuit Court, Zumi Sushi did not obtain permission from J&J Sports Productions to show the fight. They are now suing the sushi restaurant for $340,000 for unlawfully broadcasting the fight for commercial gain. Burke says that he was authorized to show the fight and will prove so in court. One Fat Frog doesn’t know who is right in this dispute, but we know one thing for sure: When you’re going to be showing any copyrighted material in your restaurant, make sure you are authorized to do so and make sure you dot all of your i’s and cross all of your t’s.

Remembering Officer Robert German

One Fat Frog is taking a break from our normal restaurant industry blogging to remember a fallen hero, Officer Robert German of the Windermere Police Department. Officer German was killed in the line of duty on Saturday morning, shot by two suspects who died of an apparent suicide shortly thereafter.

Officer German observed two suspicious teenagers walking near Conroy-Windermere Road and Horizon Circle. Offer German then called for backup and when the backup arrived at 3:30 a.m., German had already been killed in a gunfight. This is the second officer killing in the normally peaceful and low-crime area of west Orange County. In February, Orange County Sheriff’s Deputy Jonathan Scott Pine was shot and killed only one-half mile from where German was killed. In this case, the suspect also died of an apparent suicide shortly thereafter.

One Fat Frog has nothing but respect for the brave men and women of law enforcement who risk their lives to protect the people and uphold the law. We are saddened by the loss of Officer German and Deputy Pike. Gary Bruhn, Mayor of the Town of Windermere, has asked residents to tie blue ribbons to their mailboxes and light poles in honor of Officer German’s memory. Mayor Bruhn said that Officer German was well-liked in the community and that he liked working in Windermere, because he could “take time to stop and talk to people.” A funeral service for Officer German will be held at Northland, A Church Distributed on Thursday at 10:00 a.m., with visitation on Wednesday from 5:00 to 8:00 p.m.

Spring into the new season with some restaurant equipment

SpringHappy Spring, One Fat Frog lovers! Today is the first day of the new season. What better way to celebrate than to open up that dream restaurant?

For all you restaurant entrepreneurs, it might get a little confusing as to where you should purchase your equipment. There’s no question that One Fat Frog Restaurant Equipment will have everything you need. And I mean everything.

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Happy Pi Day from One Fat Frog!

PieHere at One Fat Frog, we like to celebrate special days relating to food (and math). So Happy Pi Day! It’s a great excuse to just kick back at home and indulge in some delicious pie.

Cities like Chicago are celebrating Pi Day in their own way. According to CNN, there’s a 3.14-mile walk/run tonight in honor of Pi Day. If someone is lucky enough to have been named Albert, Alberta or Albertina (I’ve never heard that last one), then they get a special discount on the 3.14-mile walk/run. Maybe I’ll name my kid Al or Alberta so they can stay fit and get a good discount. Speaking of discounts, have you been in to One Fat Frog lately? If you haven’t, then you’re missing out. We just got a semi-load of restaurant equipment in.

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An updated inventory list of restaurant equipment just in

Two days ago, the Frog updated you with some equipment we just got in. Here’s a more detailed list of that for all you restaurant equipment lovers, since we know you love to geek out (like we do) when it comes to brands, specs and model numbers.

JUST IN at One Fat Frog:

Baker’s Pride 4600 double stack
Bari double stack, model 6-485
Bari double stack, model 6-48
Dial 4-door glass reach-in
Leader model L548R
50″ prep table
Beverage Air MT38
True GDM-23
Delfield 99″ prep table w/ overshelf
48″ Beverage Air undercounter
93″ Beverage Air worktop cooler
60″ prep table
93″ Ascend pizza prep
Bari 2-door reach-in cooler
Delfield 48″ prep table
48″ prep table
Leader model FB72
Delfield 27″ single-door stainless steel fridge
Beverage Air model NT-67
Beverage Air NTR-67A
Leader 27″ pizza prep
Delfield 40-48-8
Beverage Air 60″ undercounter 2-door
Beverage Air model SUR60-18M
True QA60-24M-B
Dial 2-door glass reach-in
Turbo Air TGM-48R
Delfield 1-door glass reach-in
Traulsen 620010
Continental model SW72-55-BS
(2) Columbus 48″ case, model URSS464852
True TBB-24GAL-48
Beverage Air BB48
Continental CGC-50
Beverage Air BB72G
Beverage Air 80″ 3-door bottle cooler
72″ prep table
True TUC-72 w/ double overshelf
(5) 24-18 flat top grills
(5) GCB 24″ charbroilers

One Fat Frog Restaurant Equipment
2416 Sand Lake Rd, Orlando, FL 32809

One Fat Frog sells bakery equipment

One Fat Frog is mostly known as a supplier of restaurant equipment, but we have a lot more than that. Did you know we’re one of the leading dealers of bakery equipment? If you are opening a new bakery or expanding an existing one, you need to stop by the Frog and check out our great bakery equipment selection.

First of all, every bakery needs a good convection oven for your baking. One Fat Frog has one of the largest selections of convection ovens in the state of Florida. We have single stack convection ovens and double stack ovens, gas ovens and electric. We sell Vulcan, Blodgett, Rational and more.

Convection ovens at the Frog

Convection ovens at the Frog

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Semi-load of restaurant equipment just in

Here at One Fat Frog, we get excited over every piece of equipment. We just got a semi-load of used equipment in, and we wanted to share this with all you Froggers.

Bar back coolers
Undercounter refrigerators
2 door reach-in refrigerator
4 door reach-in cooler
Bari double deck pizza ovens
Single/2 door glass coolers
Delfield Pizza prep tables
Bakery display cases
24″ display model flat griddles
Sandwich prep tables
Salad prep tables
2 door worktop cooler
Pizza make station
Baker’s Pride 4600 double deck pizza oven
24″ demo model charbroilers

Stop in at One Fat Frog! When you buy used, you save money. For all you restaurant entrepreneurs or new food service business owners, you get a 30 day parts and labor warranty on used equipment.

One Fat Frog Restaurant Equipment2416 Sand Lake Road, Orlando, FL 32809

FDA may soon approve Frankenfish

Is Frankenfish coming soon to a supermarket near you? After decades of effort by a biotech firm, genetically engineered salmon may soon be approved for sale by the Food and Drug Association. Is that a good thing? One Fat Frog has the scoop.

Since 1996, AquaAdvantage, a biotech company based in Massachusetts has been trying to get the FDA to approve their GMO salmon, which would be the world’s first genetically modified animal approved for human consumption. The technology for this new salmon creation – dubbed “Frankenfish” by its detractors – has been around since 1989. Basically AquaAdvantage took a normal salmon, added a growth gene from a Chinook salmon and a promoter gene (no, the Frog doesn’t know what that is) from an ocean pout. The result is a salmon that reaches its full size in half the time, meaning the salmon could be sold to stores and restaurants sooner, saving time, money and environmental resources. Continue reading

Restaurant Startup Tips: Should your restaurant take reservations?

If you haven’t figured it out already, there are tons of important decisions that restaurant entrepreneurs need to make. That’s why One Fat Frog has this series of Restaurant Startup Tips. One small but important decision is whether or not to take reservations. If your restaurant does take reservations, how do you go about it?

Some restaurants do not accept reservations at all under any circumstances. Some restaurants require a reservation for all diners. Many restaurants are in between, offering reservation but also accepting walk-in customers. So what is best for your restaurant? Let the Frog clue you in.

There are pros and cons to accepting reservations at your restaurant. A positive is that if someone reserves a seat at your restaurant, they are more likely to eat there than if they just decide on a whim that they want to eat somewhere. On the other hand, if you save a table for someone and they don’t show up, you lose money by having an empty table. If your restaurant is busy, that could be a big deal. For that reason, some restaurants require a credit card deposit to reserve a table and the card will be charged for a no-show.

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I scream, you scream, we all scream for One Fat Frog!

IceCreamEquipmentHey there, ice cream lovers and restaurant business entrepreneurs. It’s One Fat Frog here with some more tips and equipment. If you’ve been daydreaming about opening up an ice cream shoppe, then this is the time to stop dreaming and start doing. Spring is just around the corner, which is really just a preview of summer. The humidity increases, the nicest flowers bloom, and us Floridians break out the shorts, tanks, flip flops and ice cream to cool off.

One Fat Frog is known for selling restaurant equipment. But we do so much more than that. We equip food trucks, we install bar equipment, we buy, sell and trade ice cream shoppe equipment. We’ve always got a sweet deal going on, which is why you should shop the Frog. Most of our equipment is used, which goes in your favor as the restaurant owner. When you purchase used equipment, you’re saving yourself up to 65% than buying new. Now that’s a lot of savings that can go towards other company expenses!

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Restaurant Startup Tip: Meet your customers’ expectations

Recently a pretty big restaurant in east Orlando closed its doors after being open for only about one year. The restaurant opened to a lot of excitement because it was owned by a former football player who was a pretty big star in this area. So One Fat Frog was surprised and saddened to hear of this restaurant closing, because the Frog loves football almost as much as we love food.

But then the Frog started asking the question: Why did this restaurant close when everyone thought it would be a big success? After asking around, it didn’t take long to find the answer. Everyone you asked about their experience as a customer at this restaurant seemed to say the same thing: it’s overpriced and the service is bad. Continue reading

Restaurant Startup Tip: Be consistent with cleaning procedures

CleaningProceduresIt’s important to keep a clean restaurant. With a clean restaurant comes consistent procedures. One Fat Frog is here to give you a few tips on being consistent with cleaning your restaurant. Whether you’re a restaurant owner, a baker, a bar tender, a food truck driver, or you’re affiliated with another food service industry, it’s important to keep your employees/staff in the know with cleaning procedures.

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Your restaurant needs merchandising deli cases

If my bank account could handle it, I would eat at Cheesecake Factory on a regular basis. It’s one of my favorite restaurants. One problem with doing that is that I am physically incapable of eating there and not getting a slice of cheesecake for dessert, and the One Fat Frog company nutritionist says that I need to “stop trying to give myself diabetes.” So why can’t I avoid ordering cheesecake for dessert? It’s because of a lack of willpower, for which I blame my upbringing (just kidding, mom). In truth, it’s because a) their cheesecake is delicious, b) it’s in the name for crying out loud! (subliminally telling me what I should order), and c) it’s displayed beautifully in the restaurant.

Let’s look at that last point. When you walk into a Cheesecake Factory, you will probably have to wait for a table. In the waiting area there are large glass display cases – the same kind of deli cases and bakery cases that you can buy at One Fat Frog. Those display cases have slices of virtually every cheesecake that the restaurant sells. And. They. Look. Amazing. And if you’ve eaten at the restaurant before, you know that their cheesecake tastes as good as it looks. So while waiting for a table, you stand there looking at the cheesecake selection thinking “I want that, and that one, and that one!” After you’re finished with your entrée and the server asks if you want dessert, what’s your answer going to be? You’ve been salivating over the cheesecake since you arrived! Continue reading