R. Thomas Deluxe Grill by the Numbers

It may be known for the birds and for being open 24/7, but R. Thomas Deluxe Grill also sources free-range meat to make sure customers are eating quality meals even if they're just trying to prevent a hangover. Ever wondered how many plants make up the "urban farm" surrounding the restaurant or just how much quinoa they go through? General manager Cesar Villanueva gave us the numbers that go into keeping the healthy restaurant running smoothly all day, every day.
—Alexa Lampasona

Number of organic free-range eggs cracked in a week: 3,120

Source of free-range eggs: Tom Murphy's chickens

Ratio of vegetarian to carnivore dishes served: 50%

Price spent at the farmers market every morning: $1,000 a day

Time spent at the farmers market:An hhour and a half from leaving to getting back

Amount of egg-less mayo used per week: A gallon and a half

Pounds of wild Ahi tuna served each week: 35 pounds

Amount of quinoa used a week: 75 pounds

Pounds of chicken a week: Wings, 360 pounds; boneless breasts, 100 pounds; bone-in breasts, 500 pounds

Source of free range, hormone-free, and antibiotic-free chicken: Bell and Evans

Price spent on chickens each week: $2,500-$2,700

Amount of herbs used each day: 1 pound each of basil, cilantro, parsley, rosemary

How many potted plants: 52

Price per hour for "third shift" overnight security officers: $25

Number of birds R. Thomas cares for: 12

Number of parrots that talk: 6

Age of the oldest bird: 70 this December

Time spent caring for birds daily: Minimum of one hour
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