McDonald's are launching a "Build-Your-Own-Burger" machine for its restaurants!
107 replies, posted
[QUOTE=tirpider;46680917]I don't get the appeal.
Why not make your own at home?
-edit
Anybody with hands can grill/fry a meat patty.
And there is a good chance that your homemade burger won't squirt out of your butt 30min later.[/QUOTE]
Convenience and cost.
McDonalds buys in bulk to keep their costs down, which they can get away with because of the volume of output. If I want to make a burger that costs me the same as a mcdonalds burger, I have to make a bunch of burgers so my ingredients don't go bad. that's fine for a grillout or something like that, but when you live by yourself/with a roommate, it's hard to do that.
And even if it was actually cheaper to make your own burgers, it's so much easier to justify buying 2 mcdoubles for $2 than pay $5/lb for ground beef, $1.50 for buns, and buying the lettuce/onions/cheese.
Can I make a big mac mommy that is pregnant with chicken nugget triplets?
McMaternity
I hope they take inspiration from that one Jimmy Neutron episode
I want my burgers tenderized, condimented, and assembled by big white-gloved hands on robot arms
Considering my burger diet only consists of plain hamburgers w/ ketchup and plain cheeseburgers w/ ketchup, this seems pointless to me. I'd just still order from the counter while everybody else makes their Mayo McGangbang Double-Down Turnover Surprise w/ Cheese.
My local McDonald's is one of the Sydney test locations for this. The burgers are pretty good but are currently eat-in only (I assume due to the wobblier construction of the burger) so if you like gourmet burgers you also better like the sound of screaming children and tacky pop music! The best benefit of the system is the 8 or so machines make McDonald's self-serve - you can order all normal menu items from them without waiting in line. Price wise they're also really expensive - around $12 (AUD) just for the burger (if you choose each ingredient yourself).
If I want a good burger I'm still going to go to a gourmet burger place (or make it myself).
[QUOTE=Jax Strife;46681195]Can we get this at taco bell? I want to build my own burrito monstrosity.[/QUOTE]
Ehh... Just bring the volcano burrito back. It was a really good burrito spicy and pretty big for a good price.
Holy shit, fat life here I come
I'm ready for automation!!! but please bring this to restaurants that sell good food
[QUOTE=FunnyStarRunner;46692322]Considering my burger diet only consists of plain hamburgers w/ ketchup and plain cheeseburgers w/ ketchup[/QUOTE]
Please tell me you order those as only ketchup and not plain add ketchup.
Oh hey, it's that thing Carl's Junior's had for like two years.
[QUOTE=TestECull;46675376]I wonder if there's an option on there that says 'make sure the bloody thing is actually cooked properly'. Last three times, at three different stores in three different cities, that I've had a McDs burger it was still cold in the middle.[/QUOTE]
Mine are always room temperature unless the place is packed and they have to make them fresh.
[QUOTE=Jax Strife;46681195]Can we get this at taco bell? I want to build my own burrito monstrosity.[/QUOTE]
Do you WANT to make utility companies around the world cry? You're looking at the possibilities of a dark brown future, my friend.
[QUOTE=Simski;46675921]Maybe now I'll be able to get a burger with something on the bottom layer. I mean seriously, what the hell is up with Mcdonalds and plenty other fast food places making hamburgers with the bottom layer completely dry.[/QUOTE]
Because it makes wrapping the burger easier, because you have to put it together and theres a chance of the ketchup or mustard falling off the bottom of the bun and ruining the wrapper, costing time, especially if its mayonaise or any heavy sauce/condiment that will fall off easily
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