Posted on 04/22/2015 7:33:17 PM PDT by Hugin
For instance, earlier in April the company announced it is testing out a larger, pricier, third-of-a-pound burger for $5, two years after dropping the similar Angus burger line because they were too pricey for McDonald’s diners. Despite that earlier failure, new CEO Steve Easterbrook expressed confidence his customers would go for premium burgers.
“I often describe McDonald’s as possibly the most democratic -- with a small ‘d’ -- brand in the world,” he said. “And what customers love the world over, and none more so than here in the U.S., is how they can buy into aspirational quality products, but at a McDonald’s price.”
But he faces an uphill battle in winning over the millions of burger-eaters in the U.S. that have a dim view of McDonald’s offerings: Nation’s Restaurant News published a survey this month rating 111 limited-service chains on 10 attributes including food quality, and McDonald’s was ranked No. 110, ahead only of Chuck E. Cheese. In-N-Out Burger topped the list.
(Excerpt) Read more at msn.com ...
Up until the early 1990s....McDonalds had the best fries of any chain operation. Then, they did something and the ‘magic’ was gone. When I do walk into a McDonalds today....I only order a soda and a burger. The fries simply aren’t worth eating.
I had Tommy’s a long time ago and it was gooooood. I wish I can have one now, but I have to go a long way.
I ate a couple of location. I think one was at the original location and the other one was near Magic Mountain.
I like Steak and Shake, too.
Yes, I like Steak n Shake, their chili is very good also.
I like the Frisco melt.
I make a home made pastrami that rocks. It’s not hard.
Beverly and Rampart, where burgers were perfected.
Interesting. But that wouldn’t explain the dried-out, tasteless steak at the diner and the asbestos sesame beef from the Chinese place. No, it’s something in the meat itself, not an additive.
Instead you have this monstrous menu
they could also automate the order menu -- put touch screens at different places so people could order on their own and pay by card or cash. They could also automate more of the "cooking".
I have noticed everywhere that companies (and families) are trying to make ends meet by buying a lower grade of beef. It means it’s chewer and less flavor.
Also, noticed shoppers buying poor cuts of meat. I used to blame this on the massive influx of Mexicans since their butchers don’t cut meat the way we do. Now, I’m wondering if it has to do with saving money. A different cut is not the same, it’s stringy, chewy and is better for (Mexican soups and stews) that req hire long cooking.
As a result, I am devoting more of my diet to vegetarian dishes, eggplant parmigiana, ravioli, etc. it’s cheaper and I have more control over quality.
By reducing the menu, automating more, they can achieve this. If they had automated menu takers and automated much of the burger making process, they would need a much lesser staff (mostly washroom cleaners) and they would get more people in and out.
24 hours a day. I drive by at 4:30 AM on my way to work in LA. I’m on NY time ....
I’m tempted to stop but I always come to my senses.
Hardees & Carl Jr bake their own buns in-house, for their premium burgers. It does make a difference.
Mark
Now that the government has told us “never mind” about all their anti-cholesterol propaganda (which they are still running on radio stations everywhere), McDonald’s should bring back the fries cooked in beef tallow, and real beef in the burgers, etc.
If you go into any McDs or Jack in the Box, or Burger King, or whatever fast food place, notice that you virtually NEVER see a burger actually being fried on a grill.
The patties are taken from a "warmer" and placed on a bun.
God knows WHEN the so-called "burgers" were actually cooked, or how.
Probably microwaved and flash frozen, then sent cross-country to the restaurants for a good thawing.
Even Wendy's has given up on Hot 'N Juicy.
More like overcooked and dry as a bone.
That's why Five Guys and In and Out burger are top sellers.
The majority of fast food restaurants are simply creating crappy quality product.
No surprise they are starting to fail.
they were overpriced crap at 13 cents or $1/dozen 70 years ago and they are still overpriced crap.
In the last several years they are really skimping on the “special sauce” in the Big Mac burgers.
They need leadership, not the corp-speak of "aspirational" quality.
If they want customers to return, roll back the menu, ingredients, and cooking technique to 1961.
Problem solved.
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