As far as I can tell the whole appeal of McDonald’s is bland but edible food, quickly, at a low price.
Over the years, they’ve switched to what appears to be a prepare by order method so it’s no longer quick (it used to be on the little racks behind them, all pre-made), and it’s no longer cheap (especially if you get delivery and therefore immediately send half your dinner money to a Silicon Valley billionaire). It’s not quite Burger King levels of pricing, but it’s getting close.
The only thing they’ve got left is bland but edible, and that’s only desirable if you’re feeding a bunch of picky children.
There are so many better places to eat, and they don’t cost an enormous amount more.
It’s definitely a lot slower. I remember working there and at lunchtime they’d be working the grills 24 down - basically double the usual capacity and that stuff was wrapped and put into the racks constantly. They’d try and make burgers to meet demand with a holding time by which the burger should be sold by or thrown into a red bin. Usually it worked fine and waste was minimal but I assume some beancounter thinks that system and red bin waste costs McDonalds more money than it does to waste 5-10 minutes of somebody’s lunch break. If people get pissed off by the wait though they might consider going somewhere else - after all, if they’re going to wait, why not in a place where something more substantial than a burger is being prepared.
Or even a more substantial burger. I just learned that the standard McDonald’s burger patty is 45 grams (that’s 1.6 oz or approximately 1 medium celery stalk in freedom units). 45 grams! Only the quarter pounder has the 4 oz (113g for the rest of us or the weight of two large eggs for the Americans) patty.
This is all the pre-cooked weight. If your average patty loses 25% of its weight during cooking, that 45g patty becomes about 34g. WTF.
As far as I can tell the whole appeal of McDonald’s is bland but edible food, quickly, at a low price.
Over the years, they’ve switched to what appears to be a prepare by order method so it’s no longer quick (it used to be on the little racks behind them, all pre-made), and it’s no longer cheap (especially if you get delivery and therefore immediately send half your dinner money to a Silicon Valley billionaire). It’s not quite Burger King levels of pricing, but it’s getting close.
The only thing they’ve got left is bland but edible, and that’s only desirable if you’re feeding a bunch of picky children.
There are so many better places to eat, and they don’t cost an enormous amount more.
It’s definitely a lot slower. I remember working there and at lunchtime they’d be working the grills 24 down - basically double the usual capacity and that stuff was wrapped and put into the racks constantly. They’d try and make burgers to meet demand with a holding time by which the burger should be sold by or thrown into a red bin. Usually it worked fine and waste was minimal but I assume some beancounter thinks that system and red bin waste costs McDonalds more money than it does to waste 5-10 minutes of somebody’s lunch break. If people get pissed off by the wait though they might consider going somewhere else - after all, if they’re going to wait, why not in a place where something more substantial than a burger is being prepared.
Or even a more substantial burger. I just learned that the standard McDonald’s burger patty is 45 grams (that’s 1.6 oz or approximately 1 medium celery stalk in freedom units). 45 grams! Only the quarter pounder has the 4 oz (113g for the rest of us or the weight of two large eggs for the Americans) patty.
This is all the pre-cooked weight. If your average patty loses 25% of its weight during cooking, that 45g patty becomes about 34g. WTF.
Ok, converting to imperial is nice but then acting like we don’t understand our own measures is just insulting.