There've been lots of changes over the last year: change in number of shops per month per site, how the food is prepared and the stores keep opening. I receive pretty consistent feedback and they seem pretty tolerant of some of my creative language.
The vegetables used to be cooked less, resulting in a fresher tasting fajita. The chips taste outsourced now, and the lettuce is different. The steak is never cooked on the grill, I think it's precooked. All of these changes, likely because of the illness outbreaks, and they still open new stores. There are only so many talented employees out there for those jobs, and I think they seem close to capacity as far as the market goes. One in each town, is that sustainable?
I do the burger one, and I hate it. It makes me appreciate the other spot. No Asian spots around here.
The vegetables used to be cooked less, resulting in a fresher tasting fajita. The chips taste outsourced now, and the lettuce is different. The steak is never cooked on the grill, I think it's precooked. All of these changes, likely because of the illness outbreaks, and they still open new stores. There are only so many talented employees out there for those jobs, and I think they seem close to capacity as far as the market goes. One in each town, is that sustainable?
I do the burger one, and I hate it. It makes me appreciate the other spot. No Asian spots around here.
Evaluating and mailing packages since 1994. I am an undercover connoisseur of customer service, a master of disguise in the aisles, and a sworn enemy of subpar experiences. I blend in, observe, and report—because excellence should never be a mystery.