But I digress.
No one is going to McDonalds for the gourmet experience. You're there (likely) because you're trading time for quality and historically speaking McDonalds made their name on rapidly serving burger and fries of consistent quality. Once you start broadening the menu and adding wraps or sandwiches that take an extra 20 or 30 seconds to craft or specialized coffee that might take 90 seconds+ to make you've now impacted the ability to move customers through quickly - arguably your greatest strength when you're being held against someone else that can make a burger and fries.Rumpy wrote:I think that's a really good point. Simplicity is key. You add too much and it's likely to grind the service down to a halt and back up the lines.
The time element is also why you're unlikely to get ill from eating fast food. Time is one of the greatest variables controlled in food safety (the other is Temperature). Fast food has a short shelf life - it's essentially made to order and not hot-held for hours on end as that would both diminish what is likely marginal quality at best and at the same time significantly increase the chance of illness.
It's not very often I get to expound on what I know, so when it happens on OO, I take the opportunity so thanks for indulging me.
EDIT: More coffee please, Fret forgive me.