Fast Food And Burger Bars

Fast food has turned into a genuine fundamental of our everyday life and made a religion of establishments that reaches out to the millions of Americans across the country. The Fast Food industry in a few eyes has been one of the sharpest developments this world has seen. It has been driven by our stomachs and our wallets for 40 to 50 years it's as yet developing to this date. The man who make-believe it can be known as the best representative, this nation has ever observed. The Fast Food Industry is big to the point that it has influenced our wellbeing, changed our way of life, and misshaped our territory as far back as the very first moment.

Eric Schlossers book Fast Food Nation is not only an expose of the fast food industry but also shows how the fast food industry has shaped and defined society in America and other nations as the fast food culture spreads globally. He connects the social order of society to the kind of food it eats and the way it eats that food, and relates fast food to other social processes and institutions. His facts are based on years of research and study, and are presented in and easy to follow narrative. Schlosser is so thorough and convincing in his argument, it's impossible to

Unlimited, endless, fast food choices, and yet there are two that stand out above the rest. McDonald’s and Burger King are the two biggest burger fast food chains in the world. So let me ask you this, who has a better menu? Who’s Cheaper? And which one is healthier? This debate will once and for all come to an end, once all of these points have been met throughout my paper. McDonald’s vs. Burger King has been a long running argument. You will finally come to realize that McDonald’s is the better choice for you.

To explain the how the fast food industry affects the lives of it’s employees, I have prepared a set of questions to ask employees who have a fundamental experience of working in the fast food industry (appendix[i]). I also have a similar set of questions to ask people who have never worked in the fast food industry (appendix[ii]).

Throughout all of human history, mankind has searched for the ultimate food. To our enjoyment, in 1950, the world was given the answer: Whataburger. Whataburger has taken the hearts of Americans by storm by by serving classic southern style burgers, fries, and shakes. Despite it’s humble beginnings in Corpus Christi, the franchise now boasts over 750 locations and has even secured the 2016 title of “Best Burger in America”. In an effort to understand why this small burger chain became so successful evaluating this legendary business in three different aspects: price, quality, and customer service.

Some people don't even look on the package to see what they are consuming. The author says, "typical fast food burger can contain meat from a dozen or even hundreds of cattle. "The author also says, "grill marks on meat aren’t authentic – they’re branded on (or sometimes painted on with food dye) prior to cooking." This means that fast foods industries keep important information for the consumers and explain some of the secrets that fast food industries keep from

This book discusses the fast-food industry and seeks to describe the impact of the industry on the U.S. economy and society. Also, it talks about the guys who has been investigating the fast food industry for many years. From his broad research, he has uncovered an abundance of little-known, frequently unsettling truths about the fast food industry.

From a study completed by Chicago-based Research International USA completed a study called “Fast Food Nation 2008. The panel consisted of 1,000 respondents of ages 16-65 who provided their inputs with an online survey which was conducted between March 13 through 2008. Which was based on results on fast food restaurants like McDonald’s, Burger King, and Wendy’s are gaining popularity even through the economic hardship and recession. Marketing strategy has become more of influence on kids and young American’s. As population grows and the demand increases of fast food restaurants are expanding their stores to capturing more consumers. Fast food chains are also willing to change their menus to continue to gain and retain repeating customers.

The New York Times bestseller Fast Food Nation: The Dark Side of the All-American Meal is one of the most riveting books to come out about fast food restaurants to date (Schlosser, 2004). Fast food consumption has become a way of life for many in the United States as well as many other countries in the world. The author Eric Schlosser an investigative reporter whose impeccable researching and bold interviewing captures the true essence of the immense impact that fast food restaurants are having in America (2004). Beginning with McDonald’s, the first fast food restaurant, which opened on April 15, 1955 in Des Plaines, Illinois to current trends of making fast food a global realization McDonald’s has paved the way for many fast food

(1) Wendy’s was able to achieve its initial success and grow so rapidly at a time when the quick service hamburger business appeared to be saturated because Wendy’s chose a strategic plan of targeting a different segment of the hamburger market, young adults and adults. Dave Thomas’s idea of an “old fashioned” hamburger allowed Wendy’s to differentiate from the competitors. The hamburger itself is made from fresh beef that is cooked to order and served directly from the grill to the customer. It is done this way to allow the customer to see what they are ordering. Allowing customers the opportunity to see the cooking process gains a certain level of comfort between the customer and the restaurant. “Old fashioned” hamburgers are square in

All aspects of fast food have been criticized significantly, especially since the health food trend craze came around. An argument by culinary Luddites that is often thrown around is that our ancestors never had the access to these options and lived a much happier natural lifestyle. Rachel Laudan brought these points to the forefront to be critiqued in her writing “In Praise of Fast Food”. Rachel Laudan brings the argument that individuals have always participated in the consumption of convenience based foods, the goal in growing and producing food has always been to alter produce to make it more convenient as well as better tasting. Fast food is not as new of an invention as many believe it to be. Modern mainstream media outlets have pushed the belief that processing food has been the worst thing for the well being of the human body. Rachel Laudan makes some very solid points in the fast food debate that should be noted.

BK, on the other hand, uses the continuous chain broiler, with a capacity of 8 burgers per chain, where no human intervention is necessary because the patties enter the broiler on one end and come out on other end after 80 seconds. Furthermore, sandwich dressing is standardized at McD’s with lever based dispensers and portion controlled condiments. At BK, sandwich dressing is handled by employees using plastic squeeze bottles without pre-measured quantities. The lack of portion-controlled condiments at BK can result in different taste and quality of products in addition to wastage. Exhibit 5 and 6 reveal the operating results for McD’s and BK, respectively. McD’s is ahead of the game in the sandwich dressing department, Exhibit 6 shows that BK spends 1.1% of their sales in condiments wastage. BK also uses microwave ovens to maintain the “Made to Order” warm and fresh burgers. The use of microwave ovens result in a 2.1% increase in utility cost compared to McD’s. On the other hand, the cost of food at McD’s is 1.9% higher compared to BK because McD’s keeps finished goods inventory in a bin for 10 minutes before they are discarded. In addition, the paper used to wrap the burger contributes to higher food cost of 0.9% at McD’s.

Every day while sitting on the couch eat a burger, and soon many people learn what the obesity hype is all about. Fast food companies are advertising more food for less money with fast service. The media tends to change images for their target customers, to make the food more appealing to those that are watching. Laziness is one of the main causes of obesity in our country. Obesity in the United States is at a high due to the increasing fast food chains, media influence, and a lack of exercise. The idea of having a meal made for them in less than five minutes is somewhat exciting to the view of many individuals.” fast food firms introduced these alternative meals in response to changing consumer tastes”(Buchholz). Many fast food stores offer the customer fast service, and a great tasting meal. They provide their service with a smile and a meal that can cost less than 10 dollars. When people mix poor diet with poor

Five Guys has very strict rules on how the burgers should be prepared, leaves no room for change|

By producing a regular number of identical sandwiches, this batch system helps ensure standard and predictable cycle times, consistent quality, greater predictability (less loss to error) and limits the amount of overlap activity; all of which align with McDonald’s objectives. To make a custom burger, the McDonald’s process ensures a level of freshness (relative to industry standards), but creates a delay for the customer. A “grill” sandwich is not processed until the next batch of that particular meat is cooked, and delivered to the customer as quickly as possible, with no opportunity to wait in a warming box. While this leads to fresher sandwiches, it also presents several logistical setbacks. Lead times for grill sandwiches are longer, which means that customers must wait longer, inconsistent with McDonald’s process objectives. This is particularly problematic with drive through customers, who must pull up to a parking space to wait, and may cause bottlenecks. Customers inside are asked to step aside and wait, which can be unnerving for a customer on a short lunch break. Notably, though, the cycle time during rush periods is increased, so the customer will not have to wait as long as during slow times. The grill sandwiches also present problems for the cashiers/servers who must deviate from their standard operation to accommodate