It has more to do with how they do shit than the fact they offered breakfast all day.
None of their competitors have issues serving everything on their menu at any time they are open, but none of those other restaurants are that picky about burgers, sausage patties and eggs being cooked on the same griddle.
The craziest time of day at the McDonald’s locations I work at is the switch from breakfast to lunch, because they have to practically transform the kitchen. It’s ridiculous.
Well, I mean, they cook at different temperatures, that’s the biggest reason. The tradeoff for speed is that everything there has to be accurate, down to the second for cooking. The clamshells I remember we had to switch them to different modes, fryer had to heat to a different temperature, etc. Then you need to be able to keep all of the other stuff at temperature before serving too, and all of the other ingredients. Not defending them, but I do understand what it takes.
It has more to do with how they do shit than the fact they offered breakfast all day.
None of their competitors have issues serving everything on their menu at any time they are open, but none of those other restaurants are that picky about burgers, sausage patties and eggs being cooked on the same griddle.
The craziest time of day at the McDonald’s locations I work at is the switch from breakfast to lunch, because they have to practically transform the kitchen. It’s ridiculous.
Well, I mean, they cook at different temperatures, that’s the biggest reason. The tradeoff for speed is that everything there has to be accurate, down to the second for cooking. The clamshells I remember we had to switch them to different modes, fryer had to heat to a different temperature, etc. Then you need to be able to keep all of the other stuff at temperature before serving too, and all of the other ingredients. Not defending them, but I do understand what it takes.