Hm, get ready for a price hike at the register. My thought process follows as such: lack of preservatives (to me, at least) warrants a change in recipe, more expensive/higher quality ingredients, and/or an increased labor cost associated with training hourly staff to prepare and produce menu items. Dont get me wrong, I think its great to serve real food as much as possible but for a franchise with over 1800 stores, I dont know how its going to look in terms of consistency. When I worked briefly in hospital food service as a contracted food service manager, one of the biggest challenges was recipe compliance. For example, the Southwest Chicken Sandwich should taste the same whether Im in Nashville or Milwaukee when I order it. Recipe compliance is everything for a brand. Removing additives; I wonder if we can work on sodium next?
Posted on: Tue, 03 Jun 2014 20:46:05 +0000
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