>Why is that?
Because the franchise owner is on site for 10 hours a day.
How many McDonalds owners even show up at a store a day?
Have you seen the video of the McDonalds worker assaulting a customer because they complained about cold food. They are the worst.
I also think the size of their chicken sandwich is the key. Not press-meat but a true 6 ounce breast filet. The other fast food stores use junky meats.
During the busy periods they put order takers outside in line to take orders.
They have so serious efficiencies. I like that.
During the busy periods they put order takers outside in line to take orders."
In-N-Out was doing those a decade ago, easily. It was my first memory of eating at one, the line spilled out to the highway exit ramp, and they had people there outside running down the lanes and the street to take orders.
Maybe not even junk "meats" at all.
"Those results were averaged: the oven roasted chicken scored 53.6 per cent chicken DNA, and the chicken strips were found to have just 42.8 per cent chicken DNA. The majority of the remaining DNA? Soy."
https://www.cbc.ca/news/business/marketplace-chicken-fast-fo...