In an interview with BurgerBusiness.com, the president of the Greater Atlanta McDonald’s Operators Association, who has been a Golden Arches franchisee since wide lapels and mustaches were cool in an unironic way, explains:
First there are some capacity issues. We only have so much toaster space and so much grill space. Unlike a lot of breakfast QSRs, we still cook our product on a grill. Many of the pretenders are doing a ton of prep in microwaves. For instance, go into a Dunkin’ Donuts or a Starbucks, who are chasing breakfast, and you don’t find a grill or oven or fryer. We prefer to be a restaurant rather than processing everything through a microwave.
3 comments:
There is way to much disparity between McDonalds restaurants.Some are consistently good and some are consistently bad.They all get the same raw ingredients? It must be how those ingredients are prepared after they reach the restaurant.
Yet when I go to a McDonald's in Hong Kong, I CAN get an Egg McMuffin all day long.
Last time I ate McYuckdald's halfway thru the "burger" I realized that this wasn't even meat and I haven't ate there since and never will again.
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