French fries are my favorite fast food item. Sometimes, I don't even need chicken tenders or a burger. I just need those darn fries. I have recently been presented the question, ¨What is the best fast food restaurant in Springfield, Missouri?¨. Well, my friend, I present Culvers. Culver's has the best french fries by far. They have the right amount of salt. They're always warm. The fries that I find anywhere else are always too salty, or not salty enough. Or they are too soggy. The fries from Culver's have the perfect balance of everything. I will always love Culver's and their fries because of their promise for good, natural, Midwestern sourced food items.
Everyone wants their food to taste superb when going out to eat. Both restaurants served excellent homemade chips and salsas as well as queso dip. Reading the menu to order was no problem and both places had a wide variety of options to choose...
Chicken nuggets is a popular food to many people. Many may ask who makes the best fast- food chicken nuggets ? This question is probably the most opinionated question ever ? There are many fast foods restaurants that sell chicken nuggets such as: Wendy’s , Mcdonald’s ,Burger King and Chick- fil-a.These four different restaurants all have different tastes to their nuggets. Now in my opinion ,chicken nuggets from Chick-fil-a are the best . They have great chicken and that is more flavorful. One other difference from chick-fil -a and these other fast foods restaurants is there chicken isn’t processed. The chicken is seasoned and cooked to perfection in the restaurant. According to Johnson , Chick-fil-A takes the title. The classic McNuggets are second, followed by Burger King and Wendy's.
§ The phenomenal success of Frito-Lays Dips was due to two factors: cheese dips were novel and Frito-Lays flavors were innovative, and they had the right merchandising location next to salty snacks.
There are hundreds of thousands of Burger Kings across the United States, and they all have cheap food. For one person, Burger King can cost as low as a dollar before taxes if that person eats off of the dollar menu. However, since the food is so cheap, it is not as good quality. It also does not taste as good as more quality food. Instead, the meat is a low grade and often contains fillers to lower the price of the meat (Sporleder and Goldsmith). The staff is often paid a very low wage, and they are not very friendly. The restaurant offers a cheap fast food joint atmosphere, followed by an aroma of French fries, fryers, and grease. Burger King, like many fast food restaurants, has meals that appeal to children, along with play rooms kids can have fun in. This is so they can appeal more to families, generating more
“The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner,” (Schlosser 122). Eric Schlosser, the author of Fast Food Nation: The Dark Side of the All-American Meal was a Princeton graduate with a degree in American History. He’s written for the Atlantic Monthly since 1996 where he was given a prompt about America and its fast food industry. His simple magazine article transformed into an international bestseller. His book was on the New York Times bestsellers list for nearly two years. Schlosser has appeared on 60 Minutes, CNN, FOX News, and many others. His work has appeared in Rolling Stone and The New Yorker (Drury University). In Schlosser’s book, Chapter 5: “Why the Fries Taste Good” helps to explain what we are actually eating when it comes to America’s fast food industry.
Wendy’s and McDonald’s are two of the largest fast food franchises in the United States. They are both well known for their quality hamburgers and crispy french fries. Although Wendy’s and McDonald’s seem very similar they are different in the following ways: the beef patties, the desserts, and their personalized value menu.
Like the vast majority of Americans, I’ve eaten at a fast food restaurant before. Maybe the tables were sticky, or chicken was suspiciously white, but the fries tasted great, so I’d overlook the less enjoyable aspects of my experience. After reading Fast Food Nation by Eric Schlosser, I understand that isn’t an option anymore. In ways both big and small, the fast food industry exerts a ridiculous amount of power over the American consumer, and it’s imperative that this be understood, should any impactful changes be made. As it stands now, the fast food industry is in dire need of reform, as it poses innumerable health and societal risks to the country and the world.
First, fast food is often called “fresh” which is the opposite of what it really is. For example,“The meat at Taco Bell comes frozen and pre cooked in vacuum-sealed plastic bags,” (p.29 lines:221-223) this proves the fact that most fast food is un-fresh. Another example of this is “The beans are dehydrated and look like brownish cornflakes,”(p.29 lines:223-224) and in addition to the fact that Mcdonald's also flash freeze their beef patties “Flash freezing is when beef is freshly ground and then quickly frozen to seal in flavor. From there, it usually takes about two to three weeks until the burger is served from the day it was formed.” Thus most
In Louis Menand’s “Live and Learn: Why We Have College” he discusses his three theories about the purpose of higher education. The first theory says “college is, essentially, a four-year intelligence test”(57). This meritocratic theory is saying that “society wants to identify intelligent people early on … to get the most of its human resources” and college is the machine that does the sorting (57). The second theory, the democratic one, claims the point of college is not to pick out the elite. Rather, the point is to “expose future citizens to material that enlightens and empowers them” (58). The third theory explains how “advanced economies demand specialized knowledge and skills, and, since high school is aimed at the general learner, college is where people can be taught what they need in order to enter a vocation” (62). All three theories have their
...rted In-N-Out Burger where their philosophy was simple “Give customers the freshest, highest quality foods you can buy and provide them with friendly service in a sparkling clean environment.”
“As much as we’d like to think it’s all about the food, our business is really about people.” “As the Culver's have always said, a ButterBurger and Fresh Frozen Custard taste even better when they’re served with a smile, a “please” and a “thank you.” Hospitality, after all, is something everyone at Culver’s holds near and dear to their hearts.”
When Ray Kroc opened his first restaurant in Des Plaines, Illinois, the famous chain was born. The company has become very successful with having sold over one billion hamburgers within just eight years of business (McSpotlight - History of McDonalds). So if this chain is so popular, why has McDonalds been criticised so much lately? Mostly because their food options are very high in calories and fat. The most caloric item on their menu is the Triple Thick Chocolate Shake - 1160 calories, 27g of fat, 168g of sugar, and 510mg of sodium. The most fattening menu item is the Double Quarter Pounder with Cheese - 740 calories, 42g of fat (19g Saturated), and 1380mg of sodium! “It delivers the highest calorie, fat, and sodium content of any sandwich or burger at McDonalds.” The other three most unhealthy foods on the top five list are: Chicken Selects with 660 calories, Grilled Chicken Club with 570 calories, and the Big Mac with 540 calories (Fitzpatrick). Only seven items on the McMenu contain no sugar - fries, sausage, coffee, Chicken McNuggets, hash browns, Diet Coke, and iced tea (Super Size ...
At first, the French were not very receptive of McDonalds invading their country, and were very reluctant to indulge in the high fat, fast food. Culturally it was different from anything they had ever experienced before. Initially French McDonalds were replicates of American McDonalds, serving the same menu with the same structural layout. The French traditionally enjoy lingering over their meals, and creating a dinning experience as opposed quickly consuming a large amount of food. These factors led to a slow start for McDonalds in France.
The largest of the fast food companies have forever cemented themselves into the American culture and they are fully aware of that fact. Written on a McDonald’s paper tray liner is their statement to this knowledge; “I think about great memories from my past. Road Trips, friends, study breaks and lots of laughs. Anytime nostalgia sets in, I know it’s not too long before I’ll be going to McDonald’s for a Big Mac. Someday in the future, when I’m looking back at today, McDonald’s will still be there.” Since our future only holds visions of more and more fast-food restaurants springing up across the horizon, we need to learn where the best food is being served outside our own kitchen. There are several different chains of fast food restaurants in the Redding area, but which one is the best? During recent interviews with several managers and a crew member from different fast food restaurants in Redding I learned that each one had a little different story about where their restaurant’s food came from and what their experience was working there. Daryl Yeomans, a crew member (the manager didn’t want to speak with me) at a McDonald’s in Redding stated, “all of our lettuce, tomatoes and onions come pre-packaged and pre-sliced. All we do is basically assemble the food.” This way of processing orders has been the McDonald’s way since the 1950’s. As Stacy Perman describes in her book In-N-Out Burger, “each [McDonald’s] Grell 2 order required little more than a quick assembly from a ready-made food kit” (86). According to the McDonald’s website, their meat patties are “frozen instantly, after the meat is ground, to make sure the very best quality and flavor is preserved. It is then transported frozen to our restaurants” (McDonald's). When asked...
If you ever ask a person where the nearest McDonalds is at they’ll most likely show you the directions to at least four different locations in an instant. McDonalds is one of the largest and leading fast-food chains originating in the U.S., having at least 10,000 restaurants in America alone. McDonalds is such a huge part of America that if you ever go to a different country it wouldn’t be a surprise for at least one person to associate the fast-food chain with America. And McDonalds isn’t the only fast-food chain that originated in the U.S., there is also Burger King, Wendy’s, Taco Bell, Pizza Hut, and also KFC. All of these major restaurants are constantly being built in every state, every town, and every street