It's happened to me enough I'm convinced it's a universal
problem at McDonald's. A few days ago I walked into a
McDonald's store and ordered a medium ice tea.
The menu board price was $1.59.
The assistant manager said, "Would you like an extra large
for $1.00?" I answered in the affirmative and walked to the
beverage area with a 32 ounce styrofoam cup and got a huge
drink for 2/3 the price I was willing to spend.
What kind of business strategy is this? I can understand
the part time crew person being eager to give the customer
free food - but a member of management? Someday this
young man will be managing a McDonald's store and the
franchise owner will wonder why the store doesn't make
a decent profit.
And I could understand it if this had been a McOpCo since
Oak Brook looks on the McDonald's system as the food bank
to the world.
But this was in a well run Midwestern store owned by an
I guess the theme of the Plan to Win is:
"We lose money on every meal but make it up on
the customer counts"