BURGER KING  👺🔳


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BURGER KING


MEDIOCRE FOOD (AVERAGE) AT BEST AND IF YOU 

ARE LUCKY YOUR BURGER WILL BE WARM,  NOT YOUR FRIES


New York (CNN Business)— The Future Is In Your Car — And Their Wallets __

🔘  Burger King's future restaurants will be fit for the Coronavirus age, with triple drive-thru's, burger pickup lockers, takeout counters and more.  Eat in your car so little animals will get their share and live with you forever.

🔘  The burger chain unveiled two new restaurant designs with those features and others on Thursday. It plans to build some prototypes next year in Miami, Latin America and the Caribbean, and incorporate other elements into existing restaurants over time. 

🔘  "As we look into 2021, we'll be ramping up again on our new development.   New Development - is making more money,  same old  never hot cooked food,  with less employees and no tables to clean. Now thats new but not for Jose Cil, CEO and his 20 million a year salary.  He also owns our second do not eat there franchise POPEYES disgusting Chicken Stores.

🔘We are around the world and doing a lot of remodels," said Josh Kobza,  senior cheap schmuck and chief operating officer for Restaurant Brands International, which owns Burger King working under Jose Cil.


🔘  Some of the features highlighted in the prototype, like double drive-thru lanes, curbside pickup and digital menu boards, already exist. Others are brand new. 

🔘  In the new designs, customers will be able to drive into a designated spot, order through the app and have food delivered to their cars.  ALA SONIC.  They’ll see triple drive-thru lanes, one dedicated for delivery drivers. If they arrive on foot, they'll be able to order outside through a walk-up window. The restaurants will also be smaller: One prototype has no indoor dining option at all. The other has a dining room and kitchen — with a conveyor belt for drive-thru orders — suspended over the lanes. 

🔘  Burger King has been working on new restaurant designs for a few years. But the pandemic has accelerated certain trends, like online ordering, and made to-go orders an even greater focus for fast-food restaurants. Less service, less people, less training, less value .more profit.


Typical Fast Food That Cross’s The Line In The Board Room

🔘  The first problem I have with fast food is deciding.  You walk in and immediately are swamped by this stock market size board of combinations of the same basic food items and a mass of visual communication which most of the time makes no sense.  

🔘  And someone in front of you and someone behind you most likely is in the same mental state of affairs.  I came to eat, not to process signage and I forgot to bring my wee-gee board to assist in selection.

🔘  The second problem is the order taker.  I realize this job is not that attractive as a career move, and training leaves a lot to be desired.  But yesterday  I had to explain my simple order three times before she got it right, I think. I simply asked for a MEAL, plus one extra sandwich.  My girls cat could have done a better job, Abigail is a smart cat.  And smart enough to eat Blue only and no peoples food.

🔘  Too much handling of the food without gloves, too much ignorant chatter behind the counter.  Typical —  We were not impressed in ten stores, as a people rating forget it — from the top down.

🔘 12-27-2017  —  We, my team have noticed Burger Kings burgers in the Whopper have gotten a tad smaller.  They came out with, a stroke of genius or maybe the genius had a stroke and he woke up.  A  smaller burger which is the same whopper on a smaller bun and I think the origional bread sandwich with the 5 inch bun, no extra meat just bigger bread will go away. It’s a bread sandwich now.

🔘   Over dependence on US Market: About 44.0% of Burger King’s restaurants are based in the US and contributed $9.2 billion of its revenue. This exposes nearly half of the company’s revenue stream to any challenges in the US market.

🔘  Misleading Ads: In the current health-conscious society, misleading ads about the ingredients of products erode trust and turn away customers. Burger King was recently reprimanded for implying that its Whopper is vegan-suitable, yet it prepared with egg-based mayonnaise.

🔘  Over-Franchising: Even though Burger King’s franchises have been effectively managed so far, rapid franchising weakens the sustainability of the model. For instance, Subway’s conflict with its franchise owners highlights what’s in store for Burger King.

🔘  Lack of Stability: Any time the ownership and leadership of a business changes hands, continuity of its operations are disrupted. The ownership of Burger King has changed hands over 6 times with Restaurant Brands International taking ownership a few years back.

🔘  Negative Publicity and Controversies: From feeding its customers horse meat to offering non-vegan Whoppers to vegans, and many more, each controversy and negative publicity erode the trust of customers further.

🔘  Low Value: More customers are seeking value for their money. Unfortunately, Burger King offers low value from the cheapest to the most expensive burger. This is why it does not have a loyal customer base   and its customers can eat at competitors if it is more convenient.


Burger King’s Threats 

🔘  Global Recession: Even though food is essential, customers usually reduce eating out in times of  economic hardship --

🔘   Already, some Burger King franchisees have declared bankruptcy or are going into receivership.

🔘  Stiff Competition: From McDonald’s, KFC, Subway, Dominos, and many more, Burger King is facing really 
stiff competition  at home and abroad. It is engaged in fierce ‘Burger Wars’ with its market share, profitability, and sustainability  on the line.

🔘   Rising Health-Consciousness: The number of health-conscious consumers is increasing rapidly yet most of the foods offered by Burger King contain fats, animal products, and are categorized as unhealthy. If a competitor offers healthier options, health-consciousness customers can mass migrate from Burger King in an instant.

🔘  Strict Regulations: Governments across the world are struggling to bear the costs of treating and managing lifestyle diseases linked to unhealthy food Authorities can enact regulations targeting fast-food chains like Burger King to reduce unhealthy foods.

🔘   Increasing Prices of Farm Products: The increase in population coupled with rapid urbanization is increasing demand for fresh farm products while supply is decreasing. The scarcity of fresh beef has  increased prices, which threatens Burger King’s profits and sustainability. 

🔘   Global Pandemic: Any business that requires its customers to venture out of their homes and consume in public spaces is vulnerable to the pandemic. Some Burger King franchisees have gone under while others are struggling to make enough to pay rent.


Breaking Balls News — Clearwater, Florida — The original home of the Whopper was the home for some uninvited rodents a few days ago.   We’re uncovering the Burger King at 23904 US-9 North in Clearwater as it was temporarily shut down on June 18 after inspectors found evidence of live rodent activity.  State inspectors documented gnaw marks on hamburger buns from rodents beneath the front counter.  And they found rodent droppings beneath the storage shelf, sink and front counter.  

That Explains Why There Were No Roaches, The Rats Ate Them  —  Food temperatures were also an issue with liquid eggs on the counter at 56 degrees and butter packets too warm in the reach-in cooler.  Inspectors also discovered food stored on floor, including soft-serve ice cream mix in the walk-in cooler.

Other violations documented? Build-up of grease on the cooks line equipment, kitchen floor and under cooking equipment.  Ceiling tiles and vents soiled with accumulated food debris, grease and dust.   Holes in the ceiling at the center of cook line, where pipes lead into ceiling and other damage on the wall by the napkin holder near the drive-thru.

Janice Mathews, vice president of administrative operations, is disputing the information we received from the state and said the Burger King location wasn't closed.   Seems the KING is in denial. Screw the KING.


👺 The New Burger King On His Throne  — The Toilets —  

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 🔘  His name is Daniel Schwartz. He learned to make a Whopper in less than 35 seconds and blended in well with his fellow employees, except for the fact that Schwartz had a guy with a video camera trailing him. “I cleaned about 15 toilets in the past two days,” he boasted at one point, as if he’d just completed a marathon.  

 And I'll bet 100 dollars they needed it badly — Schmuck, he’s destined for stardom since no one else wants to clean the bathrooms. For this he gets a golden throne!

🔘  Then he went on the grill to make burgers  —  another clusterf*ck of thinking on the first day when Schwartz was justifiably pumped. That June he’d been named Burger King’s chief executive officer, with a $700,000 annual salary and a potential cash bonus of twice that. There was another reason for Schwartz to be exuberant: He was only 32 and well on his way to becoming a star in the fast-food industry.

🔘  Making sure the fixtures in Burger King’s restrooms gleam is only one of Schwartz’s challenges. He’s Burger King’s 21st CEO since the company was founded in 1954.  Crap on the bathrooms, crap on the food

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🔘  The chain has had six owners and suffered from years of neglect and strategic incoherence. Unlike his predecessors, Schwartz isn’t just competing with McDonald’s and Wendy’s. He has to keep customers from straying to trendy newcomers such as Chipotle Mexican Grill (DEATH IN MEXICAN) and Panera Bread. (ALSO FAILING) 

🔘  Their sales in the U.S. last year grew 17 percent and 12 percent, respectively, according to Technomic, a food industry consultant. Sales were essentially flat for Burger King and its two primary rivals.

🔘  Chicken Nuggets  (Aka Chicken Turds)  10 for $1.49  — Small bites of big flavor.  Very small.  Made with white meat, our bite-sized Chicken Nuggets are tender and juicy on the inside and crispy on the outside. Coated in a homestyle seasoned breading, they are perfect for dipping in any of our delicious dipping sauces.  

We call their version of white meat chicken in a blender.  NOTE:  White meat does not mean you are getting breast meat. You are getting ground anything that looks white after the poor chicken was ripped apart by machine and then the “Chicken Turds” are glued or pressed together and molded into shape.


Competition With McDonalds?  About the Same, Less Drugs — 

 🔘   From a nutrient perspective, they are quite similar. A serving of 4 nuggets is 190 calories, contains 8-10 grams of protein, and 360-400mg of sodium (17% of the daily max). neither has any fiber.

When it comes to ingredients, neither product has a stellar list. But BK appears to have less of the controversial ingredients.

🔘  BK Nuggets: Boneless chicken breast with rib meat, water, isolated oat product, potato starch, seasoning (modified corn starch, salt, maltodextrin, yeast extract, chicken stock, flavors, wheat starch, dextrose, propylene glycol and citric acid), salt, sodium phosphates. 

BATTERED WITH: Water, yellow corn flour, wheat flour, wheat starch, salt, leavening (sodium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate), dextrose, spice. 

BREADED WITH: Wheat flour, leavening (sodium acid pyrophosphate, sodium bicarbonate), spices, salt.  Breading set in vegetable oil.

  🔘  McDonald's McNuggets: White boneless chicken, water, food starch-modified, salt, seasoning [yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid], sodium phosphate, natural flavor (botanical source). 

BATTERED AND BREADED WITH: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dextrose, corn starch. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxaneadded as an antifoaming agent.

🔘  So does this mean we recommend eating BK nuggets? No. But in the rare case that you are stuck without any food options and need to choose between Burger King or McDonald's, you are now equipped with the knowledge to choose the lesser of two evils...#NutritionLabelAnalysis #BurgerKing #Calories #Ingredients #McDonald's #ChickenNuggets

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