Around this time last year McDonald’s announced that it was going to start testing fresh, not frozen, beef for its hamburgers. Since then, the chain has been flipping fresh patties for its Quarter Pounders at locations in Texas and Oklahoma – and the long-term goal is to get fresh beef at a majority of its restaurants by 2018. However, many people are wildly unhappy with this change.
Apparently the biggest drawback to this upgrade is that it’s slowing down production. Reuters reports that Mickey D’s locations serving the fresh option typically take upwards of a minute longer to cook the burger than outposts with the traditional offering.
And while this doesn’t seem like much time, think about adding a minute on to everyone’s ticket time at rush hour. Or combining this extended prep time with the chain’s self-ordering kiosks, customizable sandwiches, and mobile orders – all new initiatives that could extend your wait for that Quarter Pounder.
As Consumerist points out, McDonald’s was already lagging when it comes to turnaround times. The industry publication cited a QSR magazine study which found that McD’s customers spend and average of 208.2 seconds (about 3.47 minutes) at the drive-thru. This is especially embarrassing when compared to competitors like Wendy’s, where customers only waited 169.1 seconds, (about 2.81 minutes).
That being said, managers at these locations are doing their part by warning customers ahead of time that their orders may take longer than normal. They also told Consumerist that their sales are improving thanks to the fresh new options. Still, we guess they could really use another Big Mac ATM right about now, huh?
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