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Nathan Strum

So... if McDonald's is making their 1/4 Pounders with fresh beef, cooked when you order, why do they still serve them with stale, 3-hour-old heat-lamp french fries?
Jul 11 2018 3:11 PM
  • Flojomojo's Photo
    Making a new batch (I agree "fresh" is probably pushing it) seems reasonable if you're willing to wait and they aren't slammed.

    I guess if they're busy, the turnover will make things hotter and crispier the way you want em.

    Reminds me of "secret menu" items, which would be cruel to order if they're busy http://www.wideopeneats.com/mcdonalds-secret-menu/
    Jul 12 2018 5:18 AM
  • BydoEmpire's Photo
    You forgot the sarcasm quotes around "beef"
    Jul 12 2018 5:22 AM
  • Inky's Photo
    I worked at a MeConalds in Joliet, IL when I was in my early 20's. The only guy who worked the fry machine during the day alwayas came in drunk. The store manager always had a can of yellow paint and a brush ready for him in case the health department came by. Mgt. would send the guy outside to paint the curbs.
    Jul 12 2018 7:36 AM