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Mr. Luddite

On 10/20/2014 8:47 PM, wrote:
On Mon, 20 Oct 2014 18:38:37 -0400, "Mr. Luddite"
wrote:

On 10/20/2014 4:36 PM, wrote:
On Mon, 20 Oct 2014 14:04:58 -0400, Poco Loco
wrote:

On Mon, 20 Oct 2014 13:52:33 -0400, Wayne.B
wrote:

On Mon, 20 Oct 2014 13:29:02 -0400, Poco Loco
wrote:

McD's sausage biscuit, for a buck, with a small orange juice is the
best breakfast deal around - unless you can find a Hardees - which
have better biscuits.

===

Damn, I can still remember when you could get 2 eggs with bacon, toast
and coffee for a buck.

Yeah, well...back then I couldn't afford a buck!

My breakfast in High School was usually 2 ten cent Little Tavern
hamburgers

My earliest recollection of McDonalds is fifteen cent hamburgers and
seventeen cent cheeseburgers. My buddy and I used to ride our bicycles
down to the McDonalds in Hingham, MA (the only one around back then).

In those days they cooked 'em on a grill and piled them up under heat
lamps until they sold.

Little Tavern is a White Castle sort of thing if you are a mid
westerner.
They long predate McDonalds. My father flipped burgers at Little
Tavern for a few weeks in 1930 or so when he had just arrived in DC
from Oklahoma.
It is a "slider" type burger with grilled onions and a pickle slice on
a steamed bun.

The 3 main burger chains have different philosophies on the burger.
McD does make them up and stock them under the lights from what I see.
BK cooks the meat in a robo broiler, stocks the meat at the end of the
broiler or over at the sandwich station and makes up the sandwich to
order. (if the meat is cold, they nuke it)
Wendy's keeps burgers cooking on the grill all day, making the
sandwich to order and when the meat on the grill gets too old, they
make chili out of it.
I don't know much about McD but Wendy's and BK use the computer system
to predict how many burgers to cook, based on past usage in 15 minute
intervals.
The manager has an opportunity to override the computer but he does it
at his peril because they also get rated by the same 15 minute
interval and it is a business of pennies.

Everything they do is logged (fry drops, burgers cooked etc) and
balanced against sales. The guys in Columbus or Miami have a pretty
good idea of how many burgers are getting cold and how long the fries
have been baking, if they want to look.
It least that was the way it was when I got away from the business and
I have to believe the computer only got better. That is why I think
the robot store is not that far fetched. They could lose about half of
the kitchen staff and only make things go smoother. Ordering on your
phone could take out a couple more of the counter staff, particularity
if I-pay type services take the money out of the transaction.

I don't go to McDonalds often but I think they now "cook" to order.
"Cooking" is basically nuking a pre-cooked piece of something they call
hamburger in the microwave and assembling the burger per the order. I
don't think they stack 'em up anymore.