McDonalds Suggestions for McDav - and worker body-slams customer


#2223

Why would they make the pattie bigger and the buns smaller?


#2224

A question I’ve been asking myself for years.

Dumbest.

Thing.

Ever.

But they reduced the price by 5 cents so ALL good!!!

Haven’t bought one since in protest, Fkn stupid.


#2225

Go the double! I think i might indulge now for lunch.


#2226

I have noticed that their special burger buns are generally too small.
Especially when they drown it in sauce.


#2227

I think they just assume everyone wants half their cheese stuck to the burger wrapper.


#2228

Glazed, slight change in formulation - less uniform to be more real.

Also a burger patty should always overhang the bun - that’s the look.

Surprised people would complain around melted cheese, considering for a while it never happened here because we were putting it straight out of the refrigerator onto burgers. Who TF wants cold cheese on a hot burger?

Tempering again to ensure you get the nice melt.

Implementing around 20 odd small tweaks to burgers to create the best possible burger. Won’t get it right 100% of the time, but I’ve busted my ■■■ on this for the last 18 months so you better eat it, and you better like it!


#2229

Won’t exist real soon.


#2230

For perspective, our Qtr Pnd was always outside of global spec - we aligned.

Anyway these new buns toast better and stay hotter.

Enjoy.


#2231

That sounds like a pretty cool job.


#2232

McFilth.


#2233

It was for a little bit.


#2234

I imagine it was cool until focus groups destroyed your sanity.


#2235

No more El Macos?


#2236

This question has probably already been answered, but where TF does the middle bit of bread in the big Mac come from? Is it just a really tall bun cut into 3?


#2237

Yep - we call it a club


#2238

Are you a Yank imported to Maca’s Aus by any chance? :thinking:


#2239

It’s weird when people name a burger after a sandwich. Please don’t put them in rolls with onions and call them buns.


#2240

That’s a little offensive. No. All procedures and processes are based off global standards so of course we call it what they call it…


#2241

Say what?


#2242

I’d say calling him a Septic.

Dave’s a Keilor boy.