Wed Oct 29, 2008 2:18 am
Count Spookola wrote:Fried boogers?
Wed Oct 29, 2008 1:57 pm
Thu Oct 30, 2008 4:27 am
Fri Oct 31, 2008 11:26 pm
Sat Nov 01, 2008 3:01 am
Hunter Lupe wrote:How do you minimize the amount of wasted food and the time it takes to get your order once you've made it? I can think of a couple of strategies, but it'd be interesting to know which one is actually used; the basic variants would probably be to simply cook on demand (which minimizes waste but removes fast from fast food), or keep a large burger stock (which lets you serve people immediately, but results in waste if people turn out to not want something in particular). Are "wasted" burgers reheated, or?
Is there some clever predictive stuff going on behind the scenes?
Sat Nov 01, 2008 4:26 am
WIS wrote:"Wasted" burgers are thrown in a waste bin and then counted at some point.
Sat Nov 01, 2008 4:28 am
Count Spookola wrote:WIS wrote:"Wasted" burgers are thrown in a waste bin and then counted at some point.
Give them to homeless people!!
Sun Nov 02, 2008 5:24 am
WIS wrote:Count Spookola wrote:WIS wrote:"Wasted" burgers are thrown in a waste bin and then counted at some point.
Give them to homeless people!!
I know! That's what I've been thinking. Most of them are perfectly fine, it's just we got the order wrong or something.
Sun Nov 02, 2008 8:13 am
Katherine wrote:I personally think that the US ones look better, but the food tastes worse and they're not as clean. The Canadian ones (in Manitoba anyway) are clean, but they're not all nice, just some simple chairs and tables.
Sun Nov 02, 2008 5:52 pm
Hunter Lupe wrote:How do you minimize the amount of wasted food and the time it takes to get your order once you've made it? I can think of a couple of strategies, but it'd be interesting to know which one is actually used; the basic variants would probably be to simply cook on demand (which minimizes waste but removes fast from fast food), or keep a large burger stock (which lets you serve people immediately, but results in waste if people turn out to not want something in particular). Are "wasted" burgers reheated, or?
Is there some clever predictive stuff going on behind the scenes?
Sun Nov 02, 2008 8:31 pm
Sun Nov 02, 2008 9:58 pm
Mon Nov 03, 2008 1:57 am
jellyoflight wrote:Do people do naughty things to the burgers?
Mon Nov 03, 2008 5:37 am
Mon Nov 03, 2008 8:15 am
Ange wrote:Hunter Lupe wrote:How do you minimize the amount of wasted food and the time it takes to get your order once you've made it? I can think of a couple of strategies, but it'd be interesting to know which one is actually used; the basic variants would probably be to simply cook on demand (which minimizes waste but removes fast from fast food), or keep a large burger stock (which lets you serve people immediately, but results in waste if people turn out to not want something in particular). Are "wasted" burgers reheated, or?
Is there some clever predictive stuff going on behind the scenes?
Well, at Wendy's...
We cooked burgers to order, except during lunch/dinner times when we'd anticipate the rush and cook quite a few at the same time (which were snapped up within ten minutes of coming off the grill anyway). So, there's the clever predictive part (which is screwed up if you get, say, a busload of hungry football players haha).
Everything at Wendy's was on a timer; once the timer reaches zero, it goes in the bin. With the burgers, however, they are packed into a bag and frozen for later use in the chili. Actually a good way to minimize waste!