This is to some extent what 5 guys is but with better beef, buns, toppings, and fries. Hamburger, cheeseburger, I think they now offer corndogs, and fries. McDonald's claims "Fresh all natural beef with salt and pepper. " The problem is that Arby's for years was like this but they had to adapt. Arby's only served roast beef sandwiches and that was it. I don't think a national chain as large as McDonald's could survive with only burgers.
Should McDonald's go back to this menu?
- Thread starter GON
- Start date
One of my friends is a chef. He's friends with a guy that works for McDonald's in some capacity that he's partially responsible for what goes on the menu worldwide. Whenever he talks to my friend about menu ideas, my friend ALWAYS says cut the menu down to a few items and make them really well. You guys have way too much stuff on the menu.
Shakes are corn syrup garbage.
Yes Canadian A&W is very good. We go there for burgers and onion rings once in a while if we have a coupon,
A year or so ago we took the grand-kids to a neighbourhood McDonalds as a treat. A&W is too far away. The McDonalds burgers were just awful. Either my taste buds have gone way upscale or their quality has gone into the round bin.
We do a burger on our home barbecue that's better than either one. But A&W comes close.
Patman
Staff member
Us Canadians are lucky because we have Harvey’s burgers which IMO are probably the best fast food burger available 
Hermann
Site Donor 2023
And they are MEH.
Depends on the cook for sure.. they love to give out underdone fries.
sometimes the chicken fingers are cut odd.. but overall I'd say decent.
Another location(newer) sounded like someone getting raped in the kitchen and other sorts of tomfoolery.. no need to doubt why the food came out like crap and I got a refund (macedonia) that was years ago though..after 3 tries never went back...
only reason I went 3x.. it was next to discount tire and convenient when getting tires.
I was using them as an example of doing one thing and "doing it well".
The line at Canton location used to be consistently around the building 2x.. they had to redesign the parking lot with a bunch of cones.
I fully agree with your point and believe most fast food places should go back to their roots by having a smaller core menu and doing that very well instead of posting a menu board with dozens and dozens of items of lesser quality.
I think, however, the rapid proliferation of formerly regional chains has also hurt their quality. You mentioned Cane's. I was stationed in Bossier City in the early 2000s when we came across Cane's for the first time. It was refreshingly new to us and had lots of Louisiana charm. The "Caniac Combo" was too big to finish. Now, with Cane's everywhere, there's virtually no charm and the big combo is more like six nuggets. We now prefer Zaxby's.
Also back in the early 2000s there was this place in the DC area called Five Guys. It was a real treat when we were in the area. And like a shotgun blast, this chain exploded across the national landscape. What was once unique and tasty is now overpriced and greasy.
Ditto Culvers. I grew up in Wisconsin and remember how unique their custard and butterburgers were. Now they have a huge menu, small sizes, high prices, and long waits...mostly sans the famous Wisconsin hospitality.
Hell, in the 1970s even Wendy's was quite regional. First saw one when we moved to Columbus in 1977. Had the entire menu on a board next to the cashier: Single, Double, Triple, fries, drinks and Frosties. Cheese and tomato 10 cents extra. By the time you finished paying your food was on the tray and you were on your way. Now you get a number and have to sit & wait...for a less-than-stellar burger and cold fries.
Simplifying menus would be great, but there was always something about the unique local/regional nature of fast food places in the old days.
The very first McDonalds I ever saw (in Canada) was in Calgary in 1970. They had a simple menu and made a good burger.
I wondered if there might be value in acquiring the franchise rights to a another province but with no money and another year to go in Engineering College I let the idea pass.
Later in life I found out one of our neighbours had the exclusive rights to distribute a major brand of motor oil in Canada. In 1977 they were making 10 cents on every quart sold. That all arose when my neighbour's father noticed a brisk trade in that motor oil (which he had not seen in Canada) while on holiday in the southern US. They were doing all right!
I wondered if there might be value in acquiring the franchise rights to a another province but with no money and another year to go in Engineering College I let the idea pass.
Later in life I found out one of our neighbours had the exclusive rights to distribute a major brand of motor oil in Canada. In 1977 they were making 10 cents on every quart sold. That all arose when my neighbour's father noticed a brisk trade in that motor oil (which he had not seen in Canada) while on holiday in the southern US. They were doing all right!
This would be a great setup for a sports stadium or similar, pre-making the burgers "on spec" like they did in the old days then storing them in the warmer chute between the kitchen and cashier areas. The "chute" went away in my McDs circa 1984. People will compromise on their wants if it's a choice between McDs and some other vendor if the line for McDs moves 5x as fast.A menu that simple would sure shorten the drive thru lines.
Too bad they can't serve them with a proper BBQ sauce.
Their "Cane" sauce just does nothing to enhance the product at all, IMO.
Yes, except diet coke.
wemay
Site Donor 2023
All that's missing is the McRib
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Our nearest McDonald’s has the inside menu on a single big screen TV over the order counter. It rotates between the menu items with prices and close up pictures of featured items on the menu. There are about six or seven screens in the rotation and if you happen to be there when there is an overlap between breakfast and lunch, then the screens can easily be 10 or more. Absolutely maddening! They even went and adopted this to the drive up order spot. Sometimes the line will back up 6-10 cars at lunch time especially when picky eater kids are passengers.
Mrs Galt can never make a quick decision but by the time she decides on what she wants along with the sides and toppings the menu has rotated to another screen and the decision making process starts all over again. What I want more than anything is for the complete menu with the prices to be on static screens. Enough with the menus rotating. I know what a Big Mac looks like!
Mrs Galt can never make a quick decision but by the time she decides on what she wants along with the sides and toppings the menu has rotated to another screen and the decision making process starts all over again. What I want more than anything is for the complete menu with the prices to be on static screens. Enough with the menus rotating. I know what a Big Mac looks like!
Menus are always available in advance through the mobile app and most locations have ordering kiosks.
When I'm in doubt, I've got the McDonald's app on my phone an tablet and I check first, even if I'm going to go up to the counter. I actually prefer ordering by self-service kiosk as there's far less chance that someone gets my order wrong.
Patman
Staff member
I always order on the app and a lot of times they have my order ready just as I’m walking towards the pick up counter.
My first "corporate job" was working at McDonald's. I had just turned 16 so I was old enough to drive. This was back in 1969. I worked at a brand new McDonald's on Blossom Hill Road and Snell Avenue in San Jose, CA. At the time this location was out in the middle of nowhere and I remember wondering why people would even consider living in the area. It's part of the big city now!
Anyway.....I worked there for one summer and made Filet of Fish with a guy named Karl Francis Werner. Look him up!
Even more bizarre what the fact that my wife Sue, who I hadn't even met yet, was friends with Kathie Snoozy, one of his victims!
Scott
Anyway.....I worked there for one summer and made Filet of Fish with a guy named Karl Francis Werner. Look him up!
Even more bizarre what the fact that my wife Sue, who I hadn't even met yet, was friends with Kathie Snoozy, one of his victims!
Scott
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