February 21, 2009
In
Industrial Design
Quality Control at Mcdonalds Sucks!
Every second French Fry is either burnt, has a harden end or too short for satisfactory consumption.
Did you know that there are people who go around checking that this does not happen?
Posted via email from TDOET: The Design of Everyday Things
Thomas Bridges
November 6, 2021 at 12:29 pmYou’d think that $15 an hour would increase quality control at McDonald’s. Nope. It’s even worse.
Khaled
February 27, 2009 at 7:25 pmMcDonalds are cooked to last! Have you seen the video of the decomposing food, McDonalds v other fast food over 3 month period. Everything turns to mush and the McDonald fries still look as fresh as when they were cooked, after 12 weeks of being cooked. Its quite an eye opener and puts you off eating them again.
Steveo
February 24, 2009 at 2:09 amIt has been said you can have any two of the follow three items, but not all three at any one time.
quality, speed, cost
It sounds as if quality was sacrificed to deliver a product quickly with a low cost.
DT
February 23, 2009 at 10:40 pmLOL! Guys, one thing Mac does well is delivering the same burger / happy meal / soft serve consistently. This is what drives their success. Not the price, the family ambiance etc. It is the fact that you know what a Big Mac tastes like, and that you can go to any store and it will be more or less the same.
So I was dismayed to find out the poor quality control in their French Fries.
GlennT
February 23, 2009 at 8:02 am“McDonald’s serves deep-fried cicada with fries”, check out http://www.stuff.co.nz/4855639a4560.html
Tracy
February 22, 2009 at 6:19 pmYour food is being made by 15 year old at McDonalds. Did you expect gourmet? 🙂
shane crozier
February 22, 2009 at 10:18 ami didn’t think ANY Mac french fry was fit for consumption!
i thought this post would be about a faulty happy meal toy or something though. like many others i’ve tried in vain to destroy lots of those little things, i tip my hat to the poor designers who have to make those things happen.