The menu of a burger joint is like the menu of the local supermarket, says David Chaney, owner of the restaurant in Fort Lauderdale, Florida.
“If you want to eat here, you have to go and see it.”
Chaney explains that, when it comes to ordering, customers have to ask the waiter what the menu is.
“You’re not going to go to the store, but if they ask you, then you have the menu,” he says.
For a burger and a fry, the waiter will tell you the ingredients and then the burger and fries will arrive.
“It’s a little bit of a balancing act, so it depends on the burger,” Chaney says.
“I’d rather not have a lot of food on the table.”
The menu is similar to that of a supermarket, with items such as burgers, omelets, and sandwiches, but it’s not always easy to get your hands on what you’re ordering.
When you’re out with your friends, ask for a burger with onions, a few pickled jalapeños, and cheese fries.
“That’s the best way to get a lot out of it,” Chaynes says.
At Burger King, you can get the same burger, but the prices are lower.
You can order fries with lettuce and onions or you can order a regular, burger with beef and cheese, and the fries will be served with onions and pickled vegetables.
The fries can be made to order and come with a side salad.
You’ll also find that if you order a drink and the food is cold, the customer will take it home.
“They will put the drinks in a basket and leave the food on it,” he explains.
“The customer will bring the food back to get it back.”
“There’s no rule that says you can’t have your fries cold or hot,” says Nick Chaney.
“There are times when it’s okay to eat out, but we always make sure that there are enough hot fries.”
Burger King has also changed the way it prepares their chicken.
“For a lot longer, they used to fry it right out of the chicken, and then they used it in salads,” he said.
“Now, we fry it on the grill and it’s just a nice, fluffy little bite of meat.”
At Burger Kings, the food will be cooked on the smoker until it’s done, then it’s cooked on a grill in a separate area, where the meat is heated to about 200 degrees.
“We’re always looking for ways to get better [results],” he says, but that doesn’t mean there are no shortcuts.
“Sometimes we cook it to the right temperature, sometimes we cook our chicken too hot and then we put it on a paper towel and we just let it cool,” he adds.
“Then we put the meat on the paper towel again, and that’s it.”
“It is a lot more complicated than what you see on TV,” he continues.
“But it is a good job we’re doing.”