What Is My Favorite Burger Essay

It’s hard to believe there are five problems with In-N-Out Burger because of how successful the company is and how delicious the burgers are. Well at least that what I heard, one of my friends that moved to California confessed to me that the reason he moved was because he loved In-N-Out Burger’s. But as I began to read I found more than five devastating problems that the Snyder family encountered as pioneers of the fast food business.

With the many options, customers must decide if they are looking for convenience and unhealthy food choices. One of the more unhealthy options at McDonald’s is a new sandwich, Bacon Habanero Ranch Quarter Pounder with Cheese. This monster of a sandwich is made with a quarter pound of 100% beef. It is topped with white cheddar cheese, Applewood smoked bacon, tomato, leaf lettuce and a spicy but creamy habanero ranch sauce on a toasted bun. Sounds delicious until the nutritious facts are given. This sandwich alone has 610 calories, 31 grams of fat, and 46 grams of carbohydrates. The fat in this sandwich is 48% of the recommended daily value. Adding fries and a drink to pair with this sandwich increases the calorie count for this meal to well over 1100. Remember, the average person consumes about 2000 calories a day. While these facts are shocking to some, Wendy’s also has some options that can be damaging to one’s health. The Baconator is at the top of the list. The name by itself says heart attack. This signature sandwich has not one, but two quarter pound ground beef patties. Like McDonald’s, it has Applewood smoked bacon. However, the only toppings are

Nearly 50 billion cheeseburgers/burgers are eaten per year, which means on average an American eats three burgers a week. My favorite meal would have to be a homemade cheeseburger with mash potatoes, fruit (strawberries and honeydew), and to top things off a fresh glass of sweet tea. All foods have their healthy and non-healthy factors but do you really know how your food is really affecting your body?

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.

In Europe, particularly in British, there is still some fear of mad cow diseases. Therefore, Hard Rock Café is focusing less on hamburgers and beef and more on fish and lobster in its British cafes. Such as, it has Veggie Burger - A burger patty made of vegetables, cheese and spices served on a freshly toasted bun with

Their food seems to be the same, but it isn’t. On one hand, McDonald’s hamburger weighs less and has only 9g of total fat, while Burger King’s hamburger has 12g and they have a saltier taste. On the other hand, Burger King’s beef are 100% pure and they flame-boils their burgers, while McDonald’s fries their beef. That’s why they taste different. Concern at cost, McDonald’s simple burger is lower at $0.89 while Burger King’s has their simple burger at $0.99.

necessary to cook beef patties solely for use in making chili, most of the meat for Wendy’s chili

(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

Second factor quality of food is the heart core factor that contributed to the success of Five Guys burger. "Five Guys ' burger is better than McDonald 's," says Tristano. "Americans have always fallen in love with a better product "(Burke M, 2012). Speaking about quality food that offers Five Guys includes superior quality of meat, eighty percent lean, always fresh, never frozen at all. Potatoes always come from northern Idaho, because of weather condition they grow more slowly, solid and tasty in comparison to the potatoes grown in California or Florida, grow faster and are cheaper used by other fast food chains. Five Guys use anything but the best. Five Guys first soak fries in water so when the fries are per fried, the water boils, forcing steam out of the fry. This forma a seal so that when they get fried a second time, the fries don 't absorb any oil and so are never oily. "Fries are much harder than burgers" says Murrell. "We work day and night on them, all the damn time." (Burke M, 2012). Five Guys menu allows the chain to focus all its energy on executing its burger "perfectly" (Licata, E., 2009).  Five Guys burger decided they would cook only in peanut oil, which cost five times as much as the oil, other burger restaurants were using (Lottie L., 2012).

At McDonald’s, patties are removed from the warmer bins and assembled according to direction per type of burger or per customer order. The vegetables are already cut up prior to assembly. The total

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

McDonald’s uses the same beef patties in the hamburgers to make the wraps they offer to customers. The same technique can be applied to the veggie burger patty to make veggie wraps with more substance than just lettuce, tomato, and cheese in a tortilla. This would be a way to expand on the uses of the veggie patty without incurring any extra cost to the restaurant. Customers will have more options for the veggie choice and can lower carbohydrate intake.

Their mission was to serve an unparalleled burger made with fresh ingredients, in a clean

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

“world-­famous”  burger  at  a  local  burger  joint.  Might  I  say,  it  was  quite  the  burger,  but  the  aftermath  was