srry gr80, didn't mean to overlook your perfectly apt thread
― j., Wednesday, 15 January 2014 19:14 (ten years ago) link
http://www.myinspirasian.com/
― 龜, Sunday, 19 January 2014 23:52 (ten years ago) link
http://i.imgur.com/D13h1nB.png
― 龜, Monday, 20 January 2014 12:42 (ten years ago) link
game = changed
― Roberto Spiralli, Monday, 20 January 2014 13:20 (ten years ago) link
What... What is going on here?
― the "Weird Al" Yankovic of country music (stevie), Monday, 20 January 2014 14:30 (ten years ago) link
omg is there pie in there too??!
― j., Monday, 20 January 2014 15:27 (ten years ago) link
Something about the colors, and the generic old-school coffee cups, makes me think I'm looking at styrofoam and this is a rejected, archived invention from 1983. Picturing Bruce Kroc, making his way down to Morgan Freeman's forgotten sub-basement laboratory, asking casually whether he has anything that can keep the hot side hot and the cold side cold. For extreme skiing, you understand.
― Doctor Casino, Monday, 20 January 2014 15:37 (ten years ago) link
mcbento
― mh, Monday, 20 January 2014 16:02 (ten years ago) link
i would def buy a few extra value meals if mcdonalds did a a limited edition series of throwback cups/containers
― |$̲̅(̲̅ιοο̲̅)̲̅$̲̅| (gr8080), Monday, 20 January 2014 16:08 (ten years ago) link
he talks like a george saunders narrator
― the portentous pepper (govern yourself accordingly), Thursday, January 9, 2014 3:31 PM Bookmark Flag Post Permalink
Sometimes I feel like life is constantly playing catchup to George Saunders, and may be gaining speed
― signed, J.P. Morgan CEO (Hurting 2), Monday, 20 January 2014 16:24 (ten years ago) link
burger juice cola syrup
― mustread guy (schlump), Monday, 20 January 2014 16:43 (ten years ago) link
http://i.imgur.com/6TRh22I.jpg
For the CNY, McDOnalds rolled out two LTO burgers
The one on the right is two pork patties + a slice of ham (I think) on top
The one on the left is two chestnut-flavored shrimp logs over a chicken thigh patty
― 龜, Tuesday, 28 January 2014 09:14 (ten years ago) link
I went to three McDonalds today to try and find the shrimp log burger
Unfortunately I think they underestimated demand and all three were sold out. Have been for days, according to the guy behind the counter
Here are some pics courtesy of Baidu
http://i.imgur.com/quC4RIp.jpg
http://i.imgur.com/GtnLeJK.jpg
― 龜, Tuesday, 28 January 2014 09:18 (ten years ago) link
The shrimp burger is in general a very underrated burger
I first came to know of them through MOS Burger
http://i.imgur.com/iQmOrdZ.jpg
Feel like it'd never catch on in the States
― 龜, Tuesday, 28 January 2014 09:21 (ten years ago) link
Are you kidding? I could see my nice midwestern mom who hates sushi but loves tempura inhaling about five of those at a sitting.
*goes to buy small prawns and panko crumbs*
― baked beings on toast (suzy), Tuesday, 28 January 2014 09:27 (ten years ago) link
Hah yeah I was thinking more NYC where people go ga ga over the "umami burger" or a ramen burger
― 龜, Tuesday, 28 January 2014 09:31 (ten years ago) link
Here's my "ham" burger
http://i975.photobucket.com/albums/ae232/daggerlee/SH/BC61364D-52CB-4538-9859-875D2079D4FD_zpsp2ecaxjp.jpg
It was fucking delicious
― 龜, Tuesday, 28 January 2014 09:32 (ten years ago) link
Actually I think my translation is off
It's either kielbasa or saveloy (apparently a Britishes thing?)
― 龜, Tuesday, 28 January 2014 09:34 (ten years ago) link
http://newsfeed.time.com/2014/01/14/the-most-influential-burgers-of-all-time/slide/white-castle-burger/
TIME for sure rolled out their deep challops game with this but I support the nom
― 龜, Tuesday, 28 January 2014 10:07 (ten years ago) link
what do we make of the McDonalds BLC?
I took it for a test drive earlier in the year:
https://pbs.twimg.com/media/BdKyjZGCMAA1uGl.jpg:largehttps://pbs.twimg.com/media/BdKy9DhIUAAxnkQ.jpg:large
My verdict: "Post-prandial review: solid burger to be honest, adds a sense of bite to the previously bland Chicken Mayo, bacon a tad invisible...Not sure if it's worth £1.49 but I have just left a pub after two pints because it was busy and making me anxious and I feel a little better"
― the Shearer of simulated snowsex etc. (Dwight Yorke), Tuesday, 28 January 2014 10:36 (ten years ago) link
http://i.imgur.com/igV5Emv.jpg
This graph just about says it all, don't you think?
― 龜, Wednesday, 29 January 2014 09:14 (ten years ago) link
poor old salad
― the "Weird Al" Yankovic of country music (stevie), Wednesday, 29 January 2014 10:12 (ten years ago) link
Missed opportunity to make graph look like a container of McDonald's fries.
― atom bomb, vietnam, missiles on the moon (GOTT PUNCH II HAWKWINDZ), Wednesday, 29 January 2014 10:22 (ten years ago) link
I wonder what the list of base ingredients looks like. Kind of thinking they use the same half-dozen ingredients in different ways to make different items?
― mh, Wednesday, 29 January 2014 14:40 (ten years ago) link
they are un-using the same ingredients, like CHEESE. or apparently just putting lettuce and tomato on things to make them different menu items.
http://www.burgerbusiness.com/?p=16654
What has happened is a proliferation of “flanker” products. The core Double Cheeseburger was joined in 2008 by a McDouble burger (a Double Cheeseburger with just one piece of cheese) followed by the 2012 arrival of the Daily Double (with lettuce and tomato) and this year’s Bacon McDouble (one of the five new burgers that came in the Dollar Menu & More, adding complexity).
― j., Thursday, 30 January 2014 14:47 (ten years ago) link
mmmm, flank
― Doctor Casino, Thursday, 30 January 2014 15:20 (ten years ago) link
http://qz.com/172900/how-chipotle-is-going-to-serve-burritos-faster-and-faster-and-faster/
The chain managed to speed up service by six transactions per hour at peak times this past quarter (a significant increase compared to the mere two transactions per hour it added over the previous quarter). “We achieved our fastest throughput ever,” co-CEO Steve Ells said in an earnings call yesterday. But some of Chipotle’s fastest restaurants run more than 350 transactions per hour at lunchtime, more than three times the chain-wide average, the company told investors earlier this month. “We know we have a lot of room to get faster,” said Ells.+How? By emphasizing what the company calls its slightly Maoist-sounding “four pillars of great throughput.” These are:+“Expediters.” That would be the extra person between the one who rolls your burrito and the one who rings up your order. Her job? Getting your drink, asking whether your order is for here or to go, and bagging your food.+“Linebackers.” The people who patrol the countertops, serving-ware, and bins of food, so the ones who are actually serving customers never turn their backs on them.+“Mise en place.” What in a regular restaurant means setting out ingredients and utensils ready for use means, in Chipotle’s case, zero tolerance for not having absolutely everything in place ahead of lunch and dinner rush hours.+“Aces in their places.” A commitment to having what each branch considers its top servers in the most important positions at peak times, so there are no trainees working at burrito rush hour.
How? By emphasizing what the company calls its slightly Maoist-sounding “four pillars of great throughput.” These are:+
“Expediters.” That would be the extra person between the one who rolls your burrito and the one who rings up your order. Her job? Getting your drink, asking whether your order is for here or to go, and bagging your food.+
“Linebackers.” The people who patrol the countertops, serving-ware, and bins of food, so the ones who are actually serving customers never turn their backs on them.+
“Mise en place.” What in a regular restaurant means setting out ingredients and utensils ready for use means, in Chipotle’s case, zero tolerance for not having absolutely everything in place ahead of lunch and dinner rush hours.+
“Aces in their places.” A commitment to having what each branch considers its top servers in the most important positions at peak times, so there are no trainees working at burrito rush hour.
i wonder what this zero tolerance entails
― j., Saturday, 1 February 2014 22:03 (ten years ago) link
you still think that delicious steak comes from cows, don't you
― worthless lucubrations w/ ill-concealed apathy bro (zachlyon), Saturday, 1 February 2014 22:07 (ten years ago) link
i don't think there's anyone who has ever worked a service industry (and in particular a corporate service industry job) that can read that blockquote and not feel a deep welling of horror and sadness.
― balls, Saturday, 1 February 2014 22:26 (ten years ago) link
yeah ime the only thing you need to do to like "increase productivity/efficiency" is to pay your lowest-paid workers enough that they don't mentally classify your business as a major adversary in their lives
those kinds of things are never meant to be read by the people who are actually supposed to work harder (they're meant to be translated into condescending PPT presentations during monthly 6:30 am staff meetings) which makes it worse and so machine-like
― worthless lucubrations w/ ill-concealed apathy bro (zachlyon), Saturday, 1 February 2014 22:36 (ten years ago) link
tbf at least they imply they're adding people to the line to make things go faster
Thanks,
mhChipotle Corporate Marketing
― mh, Saturday, 1 February 2014 22:38 (ten years ago) link
yeah i always feel creeped out at five guys w/ all the insane 'our employees only priority in their lives should be satisfying you, the customer. if you suspect there is even the possibility that these lowly beasts have spent a moment thinking or doing something not completely devoted to satisfying you, the customer, plz bring it to our attention so that we may kill them slowly in front of their families' signs.
― balls, Saturday, 1 February 2014 22:55 (ten years ago) link
"four pillars of great throughput" is killing me.
― Doctor Casino, Sunday, 2 February 2014 00:52 (ten years ago) link
http://hackthemenu.com/chipotle/secret-menu/quesarito/
― 龜, Tuesday, 4 February 2014 08:28 (ten years ago) link
This website, "Hack the Menu," is both incredibly depressing and extraordinarily liberating
http://i.imgur.com/EgHBkV9.png
― 龜, Tuesday, 4 February 2014 08:29 (ten years ago) link
My initial reaction was "man fuck people for feeling like they can make fast food workers do a song and dance in the name of blogging to an ILX thread about it" but then I thought maybe making something called a McGangBang is a nice break in the drudgery of the job but then I went back to feeling like "fuck these guys"
― 龜, Tuesday, 4 February 2014 09:19 (ten years ago) link
It is a very, very good thing that McD doesn't do root beer in the UK any more otherwise I'd be dead from Float-A-Day Disease, and disgusted with myself for going to McD's.
― baked beings on toast (suzy), Tuesday, 4 February 2014 09:51 (ten years ago) link
Don't EVER deny yourself the pleasure of McDonalds. I've eaten at restaurants, actual restaurants with plates, knives and forks, places that offer you a starter or a pudding, and I've rarely eaten ANYTHING as nice as a McDonalds Double Cheeseburger.
― the Shearer of simulated snowsex etc. (Dwight Yorke), Tuesday, 4 February 2014 10:02 (ten years ago) link
I used to love McDonalds, it was like my biggest treat as a kid. Then somewhere around the time I started working in a shopping mall in my teens, it ceased being a treat and just became occasional, predictable lunch. And then in my 20s it became the thing I ate while on the run for work, at airports and train stations and on the late night trek back to a hotel. And now I'm in my late 30s, I mostly avoid it, because I want to reach my late 40s. But Friday night we grabbed a McDonalds because my partner's five months pregnant and was starving and there was nowhere else nearby. And it was dry, flavourless and disappointing. and then i felt like crap the rest of the night.
― the "Weird Al" Yankovic of country music (stevie), Tuesday, 4 February 2014 10:22 (ten years ago) link
When my mother was a teenager in the late 50s, one of the first McD's opened across from her high school (the same one I'd later go to). The school could not have a closed-campus policy because the staff would've spent all their time handing out detentions to students otherwise. This is how it looked:
https://scontent-a-lhr.xx.fbcdn.net/hphotos-ash3/t1/1536688_10202673360903250_172409856_n.jpg
― baked beings on toast (suzy), Tuesday, 4 February 2014 10:50 (ten years ago) link
If you order the Chicken McNuggets at McDonalds you are usually asked if you would like BBQ sauce with them. But, they seldom offer you the wide range of sauces that they have available, unless of course you know the McDonalds secret menu and can ask for your favorite variety of McDonalds Dipping Sauces
The fuck? WhereI am theres a range of those things and theyre part of the menu/ads etc.
― the Bronski Review (Trayce), Tuesday, 4 February 2014 11:27 (ten years ago) link
That website is weird and trainspotty and all that food looks fucking disgusting.
― the Bronski Review (Trayce), Tuesday, 4 February 2014 11:29 (ten years ago) link
Dang suzy your mom was on the cutting edge, the sliced salami, the new wave, the bratwurst board, the poppin pickle, the grand inauguration of the food laboratory experiment era
― 龜, Tuesday, 4 February 2014 11:34 (ten years ago) link
So was everyone who was a suburban teenager in the 1950s. I kid her that her job as a waitress in a 'sidewalk cafe' in America's first enclosed shopping mall meant she was present at the birth of postmodernism. My dad worked at a food processing plant in the mid-'70s and once my parents could see what was going into mass-produced fast food eg. soft-serve ice cream, there were no more trips to Dairy Queen or McDonalds for us.
― baked beings on toast (suzy), Tuesday, 4 February 2014 12:08 (ten years ago) link
what's in the soft serve?
― how's life, Tuesday, 4 February 2014 12:20 (ten years ago) link
http://i.imgur.com/nhDBMzO.jpg
― 龜, Tuesday, 4 February 2014 12:23 (ten years ago) link
That's mechanically recovered meat! GROSS.
― baked beings on toast (suzy), Tuesday, 4 February 2014 13:08 (ten years ago) link
Land, Sea and Air hack very disappointing:
How to OrderOrder a Big Mac (or McDouble), a Filet-O-Fish, and a McChicken. Now assemble this behemoth of a burger how ever you see fit!
Why am I doing all the work here?
― brownie, Tuesday, 4 February 2014 13:11 (ten years ago) link
http://www.theatlantic.com/technology/archive/2014/02/americas-shame-our-ketchup-packets/283576/
some yglesias steez here
― j., Tuesday, 4 February 2014 21:55 (ten years ago) link
http://i.imgur.com/qRn7ivr.jpg
Think I was issued these at a Chick Fila once. They are completely awesome
Have used the Australian style ones but with jam instead. Those are completely awesome too
― 龜, Wednesday, 5 February 2014 01:29 (ten years ago) link