On Fri, 24 Mar 2017 13:52:39 -0400, Keyser Soze
wrote:


There must still be ways to make them taste worse or be even less healthy

Living around fast food for around 15 years I can say the biggest
factor in both is the staff in the store.
The biggest factor on the taste is the balance of the things they put
with the meat and the bun itself. Buns are almost always locally
sourced so that can be significantly different from place to place.
The other issue is the produce, again locally sourced.
Both of these can depend on the franchise holder and who he has
business relationships with.
That may be different in stores that are virtually within sight of
each other.
The machine can't pick the ingredients but it can duplicate the recipe
every time. You will always get exactly the right amount of everything
else than makes up a good burger. The machine will also make the fries
perfectly every time and not leave them in the fryer too long because
someone was day dreaming.

The health issue is more about sanitation than calories and fat.
Machines are not sneezing in the lettuce or handling the buns without
a good hand washing after taking a ****.