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July 11, 2018

Giving Away Food During the Busiest Time of the Year

McDonald's Operators predicted that once the app was fully implemented corporate would 
give away mountains of free food. And it's happening. I assume OPNAD is forced to rubber 
stamp this kind of thing.

Here’s How To Get Dollar Sandwiches At McDonald’s For The Rest Of The Summer

This is getting ridiculous:

Here's how to get free fries to go with your dollar sandwich
.

4 comments:

Anonymous said...

OPNAD Controls pricing on just about our entire menu now. No one to blame but the franchisees themselves that vote these OPNAD reps in.

All I heard on the call yesterday is we are not discounting enough, my franchise business partner (dumbest name ever) is going to help me improve my cash flow, although a couple in my region are new hires that have one month of operational training the first time they stepped in the back of a restaurant was last month as they come from non-restaurant backgrounds. It is my fault the DT service times are slow but my new business partners are going to do diagnostics with me to improve service times, (can't be the menu we have?). As for technology problems Chris K. laughed, said they know there is a problem and feel my pain, sure come to deal with it at a restaurant level and he indicated it will never be 100% because it is technology, a good goal for your tech team Chris.

Next US president will come and say we cut back to far and need to raise our service fees to 4.5%. For those who think I am wrong they did it in the late 60's 3% to 3.5% then did it again the 80's 3.5% to 4%. and in the 2020's it will be 4.5%.

Anonymous said...

Giving Corp control of the App offers was foolhardy. OPNAD is powerless, just like the toothless NLC. And dont be surprised that if GCs dont go up, OPNAD fee will be RAISED "to stop the bleeding" . Its all about the stock price, management doesnt care about operators or operator profitabily

Anonymous said...

We could get the Sales & GCs up if we did 3 things:
1). Speed up Service - our Customers are telling us this by using the D/T over 72% of the time.
- Cut the Menu of 25% of unprofitable or slow moving items. This helps with the flow down the table.
- Give the Resturants the Ability to use IPads to take orders in D/T at the Peaks.
- Cut out unnecessarily steps in the Kitchen.
2). Give a Discount on Service Fees tied to Sales & GC growth.
3). Have Regional Menu Items for diversity. Making everyone sell everything just cuts in the Cash Flow. Guacamole just did not sell where I am. But put BBQ on anything and it will fly out the window.

Anonymous said...

The last post was correct.

Many items that are prepped in-store could and should be produced elsewhere, prep time is 3-5hrs/day. Helps labor cost and especially with the ever tightening labor market, some simply can’t buy enough help.

Also adding back styrofoam would jumpstart all. Everyone’s wondering where the customers went? THEY LEFT BECAUSE YOU SLOWED US TO THE POINT OF IMPOSSIBILITY, YOU “CRAFTED” OUR MENU TO CATER TO YOUR IVY LEAGUE FRIENDS AND YOU CAVE TO EVERY ACTIVIST OUT THERE.

My customers don’t care about what CNN’s latest screaming food freak psychopath vegan thinks. They want it to taste good, be in and out fast and they don’t want a crappy sweaty paper cup!