What is Wrong with McD's USA?

@hawkeye10,

**** the "management ", make the fuckin all day breakfast work cause the CUSTOMERS like it.
When you overmanage a business to be totally internally driven, you may as well go shoot yourself.

How is it that other restaurants have all day breakfasts and do it very well because its become part of what CUSTOMERS WANT.

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@farmerman,

you'd think they gave it a test run, but hopefully by the time they've done this for two or three weeks it will be smoother

it's definitely popular here (one location by us has gone this way and we're seeing lots of McD's breakfast on the desks in the afternoon)

1 Reply

@farmerman,

Hamburger
Cheeseburger
Double Cheeseburger
1/4 pounder
1/4 pounder with cheese
filet of fish
fries
hot apple pie the old way
shakes
Happy Meals
Ice cream cone
hotcakes/sausage
egg mcMuffin
sausage Egg McMuffin
Sausage biscuit
Sausage biscuit with egg
Hash browns

That should be the whole menu 24/7

Management has neither the smarts nor the courage

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@hawkeye10,

then "management: should be changed to reflect abilities to do it all. I agree with an all day menu you posted. It may require some infrastructure changes and restaurant "add-ons" but in Lancaster County, it seems to work real well and , because of the tourists, they drag their asses out of bed at all times of day so breakfast a 2PM is no biggie.

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@ehBeth,

I recall some Canajun Mickey's that tried foods that they never thought of back in the US. Maybe the Co HQ oughta look at drafting some of theor Canadian Franchisees to make this thing happen seamlessly.

Timmy can serve food AND donuts eazy peasy no?

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@farmerman,

Quote:

It may require some infrastructure changes and restaurant "add-ons"

If they got rid of all of the crap on the menu, stop trying to please everybody and as a result pleasing nobody, then they could get back to the service speeds that they had 20 years ago. The thing that management knows about the complicated kitchens is that the food goes out slow, and they always think a tech solution is right around the corner but it never is, but also the food very often goes out wrong now. They need to simplify and get back to trying to deliver quality food and quality service, and no that does not have mean serving free range eggs and Painted Hills Beef.
fast/cheap/right with a smile will still work in 2015

Note: we need to do the chicken nuggets too.

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@farmerman,

Timmy's seems to add stuff to their menu seamlessly, and McD's seems ok with doing it here as well.

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@hawkeye10,

Quote:

Note: we need to do the chicken nuggets too.

I notice that Hungry Jacks (Burger King) doesn't call them chicken anymore. I wouldn't touch nuggets with your mouth, Hawk. Certainly wouldn't encourage people to give them to children, either. There's not even a shallow resemblance to chicken.

Social media has seen the downturn in turnover happening faster than these procuct pushers can anticipate. Even their "healthy choices" are seeing no improvements in sales, because of rumours of spraying with chemicals to keep them fresh.

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@Builder,

Quote:

Even their "healthy choices" are seeing no improvements in sales, because of rumours of spraying with chemicals to keep them fresh.

I pointed out years ago that McD's is seeing no payoff for all of their efforts to appease the food nazi's. They cant seem to help themselves. Just a month or so ago they decided to stop offering soda with Happy Meals. My kids are on their own now, but as a parent that kind of thing pisses me off. I will decide what my kids eat not the minders, and I do not appreciate assholes who keep driving in my lane.

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@ehBeth,

ehBeth wrote:

Timmy's seems to add stuff to their menu seamlessly, and McD's seems ok with doing it here as well.

Timmy's has also been struggling with service speeds because their menu is too complicated to produce, but they are both aware of the problem and they are chipping away at the problem. OakBrook says that they are aware of the problem, but they never dedicate themselves to fixing it. And that so much of their food goes out poorly made they seem to have no clue. If I order a Big Mac and fries I have at best a 30% chance that the meal will be made right no matter how long I am made to wait for it. This is been a problem ever since they went to "Made For You". The most annoying thing at the moment is that on both the burgers and the fries I never have any idea how much salt will be applied, it ranges from none to I can barely eat it. And I like salt on my food.

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@Builder,

McDonald's has released videos of their chicken nugget processing. According to McD's they use only breast meat and chicken skin as the main ingredients.

McDonald's reveal EXACTLY what is in their chicken nuggets (note: it's not pink goop)

1 Reply

@InfraBlue,

Chicken breast is 3.6% fat, 0 carbs and 31% protein

Nuggets are 18% fat 18% carbs and 14% protien

They are not remotely the same thing, nuggets are only half chicken, the rest is starches mixed with water.

The video I dont think shows that before the nuggets are cooked they are liquid, it pours like a runny milkshake, there are recipes online that you make in a blender. I did it once, they were just like the real thing.

But they do taste good if they are fried in non rancid oil, which I found out last year that I cant count on my corporate store to accomplish.

1 Reply

@hawkeye10,

"Timmy's" is Tim Horton , which is now a partnership with Burger King, not McD. HQ is in OAKVILLE ONTARIO, not OAKBROOK ILL.

Id never seen any problems with the food, menu, or service at Hortons in the Maritimes (or in New ENgland)

1 Reply

@farmerman,

farmerman wrote:

"Timmy's" is Tim Horton , which is now a partnership with Burger King, not McD. HQ is in OAKVILLE ONTARIO, not OAKBROOK ILL.

Id never seen any problems with the food, menu, or service at Hortons in the Maritimes (or in New ENgland)

I am aware. Oak Brook is the McD's HQ. I was pointing out how both brands have the same problem, but one is trying to manage it but the other mostly only claims to be trying.

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@hawkeye10,

why not fry using magnetic pots over innduction heating. You can adjust the fryer temps to the nearest degree and it will keep cooking all day without making the oil acidulous.

We do this in chem labs using an induction cooker, an iron plate and then beakers with the solutions.
Making certain explosive salts is critical so we maintain a low constant temp of the cook

1 Reply

@farmerman,

OK MR Scientist....I was trying to use a lay term to denote when a oil goes bad through overuse, which I am pretty sure is not technically "rancid". I used to understand the process but it escapes me at the moment and I need to take the dog out for her walk now.

Clarify if you like, some people might find the subject interesting.

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@hawkeye10,

What does Timmy's have to do with Oakbrook?

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@hawkeye10,

hawkeye10 wrote:

If I order a Big Mac and fries I have at best a 30% chance that the meal will be made right no matter how long I am made to wait for it.

amazing that the American and Canadian McD's are such different experiences

1 Reply

@hawkeye10,

Timmy's is not having any of the problems you describe having with McD's.

1 Reply

@ehBeth,

Quote:

Tim Hortons Inc. is now moving customers through some of its drive-in windows every 25 seconds, but the company’s new chief executive officer says that’s not fast enough to thwart competitors threatening the iconic chain’s market share.

Marc Caira, the new chief executive officer of the coffee and doughnut chain, also says it offers too many varieties of products, which slows service, and not enough stand-out items to help it fight off McDonald’s Corp. and other rivals.
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He has a lot of challenges,” said Ron Joyce, co-founder of Tim Hortons who left the company about 12 years ago but still has friends and relatives among the franchisees. (A cousin of his waged an unsuccessful legal fight over the company’s decision to flash-freeze “Always Fresh” baked products.) “His challenge is going to be to restore confidence in the system.”

But Mr. Joyce gives Mr. Caira high marks for moving quickly to tackle the issues. “McDonald’s is doing a great job of upgrading the quality of its product,” Mr. Joyce said. “They have great coffee. It’s a very competitive world.”

Mr. Caira said he wants to borrow from the playbook of global food and beverage powerhouse Nestlé SA, where he was an executive previously, in introducing more innovation to coffee and other Tim Hortons offerings to lure customers.

And he wants to get consumers through the checkout faster. “Our lineups are too long,” he said. “As a result, our people are much busier in the back. When our people are much busier, sometimes the order accuracy is not what it should be.”

http://www.theglobeandmail.com/report-on-business/tim-hortons-vows-faster-service-to-fend-off-rivals/article14357952/

Quote:

Stuck in line again at Tim Hortons? There’s an app for that.

Tim Hortons is looking to its customers’ phones to help cut down on the amount of time they spend in line in its coffee shops.

The country’s biggest coffee chain said Thursday the wraps have come off a new and improved smartphone application that allows users to pay for their double-double or donut using a barcode generated by the app.

The cost of coffee beans as surged because of a drought in Brazil. Are higher coffee prices on horizon at Tim Hortons?
A pilot was launched in December and a Tim Hortons spokesperson said 95 per cent of its 3,500 or so Canadian locations and 870 U.S.-based stores have been equipped to scan the codes and register a sale.

Tim Hortons is searching for ways to speed up lengthy wait times across its chain – a sign of how popular Tim Hortons remains with Canadians, but also a nagging problem that’s crimped growth and aggravated customers.

The “TimmyMe” app, which is available on iPhones, BlackBerries and phones using Google’s Android software, is one way to address that.

A press release said the payment option is “designed to improve speed of service,” presumably by shaving time spent fidgeting with cash and change.

Purchases can be made after a user registers a Tim Hortons prepaid card on the app. Each subsequent purchase made through the app is deducted from the balance which can be topped up through the app as well.

Rival Starbucks has countered similar congestion woes with its own barcode app for smartphones.

http://globalnews.ca/news/1348022/new-tim-hortons-app-aims-to-speed-up-wait-times-in-line/

Beth, you really at this point should know better than to dismiss my observations out of hand. I am correct a high percentage of the time. Are you generally a slow learner?

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What is Wrong with McD's USA?

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