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Is Wendy's using fresh patties only as they are advertising a sustainable model?
I imagine they must over order and get constant delivery everyday, and locally sourced. Their overhead must be higher. But I think their business is better too.
But do fresh burger patties really make that much of difference in taste, and health?
It must be important to not open too many stores, and place the ones they have in best location.
Puts more importance on proper stock rotation and not over-ordering..
Personally, yes.. I think Wendy's has the best tasting burgers of the 'big three'. So, I'd say it makes a difference.
Plus, remember that anything that's getting ready to go bad.. Goes into the Chili. So, they've got an out there where they're not necessarily having to waste the product.
I'd think a more unsustainable model is something like Golden Chick.. We've had 2 of those close in my area, out of three stores opened. They have EXCELLENT food, however, they do Chicken Tenders, Fried Chicken and Roasted Chicken.. That's got to have a buttload of waste at the end of the night, because you can't just tell someone "It'll take 5 minutes, but your food will be fresh".. Chicken takes a long time to cook.. And, I don't know about you all, but there is nothing that ticks me off more than going into a KFC/Bojangles/whatever and being told "We're out of chicken, it'll be 20 minutes for more".. You're a chicken restaurant.. Don't tell me you're out of CHICKEN!
They've been doing it for a long time, so it must work for them.
However, I consider it to be rather silly. Burger is just fine after it has been frozen. The difference in burger is not whether or not it has been frozen. The difference in burger has to do with the quality of the meat it was ground from, and what cuts it was ground from.
They've only been doing it a couple of decades. We'll see how it fares long term.
Brilliant. McD's is just getting on the bandwagon.
There are so many components that go into the flavor profiles, fresh vs. frozen and properly thawed seems minor. Pre-made patties (done primarily for portion control and ease) never seem as good as completely fresh to me. A homemade patty will have air pockets that hold in some of the juices, adding flavor and tenderness. Machine-made patties have the consistency of hockey pucks, and after the severe pressures used to create them, a lot of the juices end up on the grill or in the grease tray.
I did not realize Wendy's was doing it for that long. I only recently realized they were advertising it. So I assume they just started.
Anyways isnt beef better after it has been dry aged in the freezer for like a month? That is what the steakhouses advertise. I imagine grounding that up will be just as good.
Also Wendy's is claiming locally sourced. I guess they have to if it is all fresh. But up around the Northeast, I did not realize there was that many cattle farms.
Isn't this only for some stores? Some stores still do frozen beef right? My guess is they just pack it full of preservatives. I had Wendy's for the first time in a long time last week and I wasn't too impressed.
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McD's is just getting on the bandwagon.
