10 Secrets Fast Food Owners Are Hiding From You – Eat This Not That


According Atlantic, America is home to some 190,000 quick service restaurants, a nice euphemism for the often pejorative term fast food. That means we have more fast food restaurants here than there are citizens of over 20 of the world’s nations.

In other words, fast food is a huge business, and it can be an extremely profitable business for people who own and operate a fast food franchise. Said owner-operators could, however, see slightly fewer pedestrians and fewer cars in the drive-thru line if more customers knew some of these secrets we uncovered.


According to data crunched by Franchise Business Review, most food and beverage franchisees don’t make a lot of money. In fact, more than a third of them, or 37%, earn less than $50,000 a year, which means they earn less than the average salary in the United States, which is $53,490 a year. year in 2022, by Use.


When you walk into a crisp, clean fast food joint, your first thought might be that the owner and managers take their jobs seriously and that the food should be as safe as possible. This may not be the case, depending Reader’s Digest: although your food is unlikely to be spoiled or mishandled, it may contain traces of the chemicals used to clean the store daily, and the cleaner the store looks and feels, the more chemicals there may be .

fast food restaurant manager and employee

Managers of corporate stores or owners of fast food franchises can get bonuses for keeping staff turnover low, for example. Reader’s Digest. This often results in locations retaining below average employees who really should be laid off.

ice machine

It’s almost a running joke how often McDonald’s soft ice cream machines get broken. But according to workers sharing a Reddit threadthe constant need for maintenance may not be a coincidence: when franchise owners are forced to pay for expensive service calls on their equipment, McDonald’s Corporation, which is in partnership with the unit’s manufacturer, Taylor, wins money.

develop strategies

While franchisees fought to make this fact public, McDonald’s executives in particular tried to remain silent, but store owners of color, especially black franchisees, were subjected to discriminatory practices during years, according to Bloomberg. This included those owner-operators only allowed to open or acquire restaurants in low-income areas, thereby ensuring that they would be less profitable.

overworked fast food employee

Going through deliciouslyAccording to a former McDonald’s manager who worked at multiple locations for four different owners for seven years, many franchise owners are completely ignorant of labor laws. This includes not giving workers proper breaks, hiring staff who are too young to work, and ignoring instances of harassment, to name a few issues.

female commander of mcdonalds

Of course, some owners may complain about the cost of installing one of these new self-service kiosks in their restaurants, as units can cost well over $5,000 each, per Upserve. But they also cause the average customer to unwittingly spend about 20% more per order thanks to all the upsell options they present.

holding mcdonald's fries

Prior to the 1990s, McDonald’s fries were cooked in beef tallow, which is rendered fat. That year, the chain switched to deep frying in vegetable oil, but if you look closely at the nutritional information hidden on the chain’s site, you’ll see “Natural Beef Flavor” indicated in the ingredients. Why would the owner of a Mickey D want this secret kept? Because fries are the chain’s bestseller, for Checklist.

RELATED: There’s major unrest at America’s #1 fast food chain

closed fast food

According Reader’s Digest, dozens of individual fast food restaurants closed in 2022, including many Subways, Pizza Huts, Taco Bells and others. And what’s more, entire chains have shut down system-wide multiple times over the years, chains like Chi-Chis and Kenny Rogers Roasters and White Tower. Owning a fast food restaurant can be hard and thankless work.

Steven John

Steven John is a freelance writer for Eat this, not that! based just outside New York. Read more


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