Pink Poogle Toy Forum

I've wondered if that's what ours serves.

The huge one in Orlando's pretty cool though, it's got a giant movie screen in it.

I expect that there is some fried hair in there too sometimes.

One should never sneeze on to the worktops, the grill, the food, into the drink machine or anywhere that food and drink is put on to. Likewise don't give food that been on the floor or in the bin to your customers. (It is unhygienic and not to mention gross, also the customers can get ill from it.)

Apparently they make all the burgers in Australia "made to order". I always get my cheeseburger meat and cheese only, so I know that's made fresh. But I'm fussy

Got a friend who knew someone who worked at KFC... apparently a shoe was deep fried o.O

How do you minimize the amount of wasted food and the time it takes to get your order once you've made it? I can think of a couple of strategies, but it'd be interesting to know which one is actually used; the basic variants would probably be to simply cook on demand (which minimizes waste but removes fast from fast food), or keep a large burger stock (which lets you serve people immediately, but results in waste if people turn out to not want something in particular). Are "wasted" burgers reheated, or?

Is there some clever predictive stuff going on behind the scenes?

Well there's a chart that you're supposed to follow that tells you how many of each patty you're supposed to cook at certain restaurant levels, but most of the time we cook more than indicated for the chart, and keep the product in the heating trays for longer. I would say that 98% of the burgers we serve were not cooked on demand. Although, sometimes if it's busy enough, then the fry cook generally just keeps a steady supply of patties coming. Everything's automated though, and it only takes about 30 seconds to cook a batch of big mac / cheeseburger patties.

The assembly process is generally pretty fast though, you have a huge stock of things in front of you and it should only take less than 15 seconds to assemble a burger once you've got the buns heated.

"Wasted" burgers are thrown in a waste bin and then counted at some point.

Give them to homeless people!!

I know! That's what I've been thinking. Most of them are perfectly fine, it's just we got the order wrong or something.

That's why I was happy they gave into my demands of me wanting to be on cash and drive-thru.

I was on my way to becoming a crew trainer and I quit because I moved. Heh, I'm so sad.

They're not always clean, but the parent company is very strict about keeping their franchises in line. You won't find severe health infractions at any McDonalds.

From what I've heard from people in the industry, Wendy's has the best quality food and cleanest kitchens. Although I personally think their food is too dry.

Well, at Wendy's...

We cooked burgers to order, except during lunch/dinner times when we'd anticipate the rush and cook quite a few at the same time (which were snapped up within ten minutes of coming off the grill anyway). So, there's the clever predictive part (which is screwed up if you get, say, a busload of hungry football players haha).

Everything at Wendy's was on a timer; once the timer reaches zero, it goes in the bin. With the burgers, however, they are packed into a bag and frozen for later use in the chili. Actually a good way to minimize waste!

Do people do naughty things to the burgers?

Not where I was...there are cameras all over the place. They installed them not because anyone had ever done anything to the food, but because we kept eating it (nuggets were good dipped in the grilled chicken sandwich sauce).

Not really, but people at my work used to steal nuggets.

I don't see what the appeal of putting overly greased pieces of meat in your pants pockets is, but they did it.

Lets get it strait about BSE. The only reason the USA doesn't have it, is because they don't bloody well test for it unless they SEE the symptoms.

Oh gross. Remind me never to eat Wendy's chili again.