Now it´s my turn:
As you may or may not have heard, the current CEO of Northwest Airlines soon will be moving to Burger King. Expect some interesting changes in the way Burger King is doing business:
· The price of a "Whopper" will become one of the great mysteries of our times. Not only will it vary vastly from one town to the next, even from one street to the next, it will also be heavily dependent on the time of day you intend to eat and the time span between placing the order and actually eating your meal. Orders placed two weeks in advance generally yield the cheapest prices.
· The size of a meal will be completely unrelated to it's cost. An order of french fries will far exceed the cost of a supersized "Whopper Meal". Ordering the "Whopper Meal" and dumping everything except the fries to save money will become a federal offense.
· The possibility that the person sitting next to you paid exactly the same amount for his "Whopper Meal" than you paid for yours is "0".
· "Stop-Over" meals: You will get heavily discounted meals, if you pick up your hamburger at, say, the Telegraph Road location, and your fries and softdrinks at the Southfield Road location. This strategy allows Burger King to keep their less utilized locations humming, and it can pass the savings on to their customers. This will lead some ingenious customers to come up with the concept of:
"Back-to-Back" meals: You always have two "stop-over" orders from two different locations running. You pick up your fries from one "stop-over" meal together with your burger from the other at the same location. Burger King will soon detect the ploy and outlaw it.
· Order delays will become quite the norm, and will mostly be out of Burger King's direct control. For delays longer than 4 hours, beds will be made available at select locations. The cooks and counter personnel will have no idea about when your order will be done, so don't bother asking.
· "Drive Through" lines will reach biblical proportions, and some cities (like New York, Chicago and Atlanta) will become infamous for delays. Burger King will blame an antiquated road system for the problems, and demand that the federal government take action. Traffic control
handlers will become necessary - strikes, and threads thereof, among traffic control handlers will not help the "drive-through" line situation.
· Burger King food preparation equipment will become highly sophisticated, requiring a high degree of maintenance. Unscheduled maintenance activities will add to delays, your food orders may get cancelled! Burger King will, however, make every effort to fulfill you
order at a later time, or rebook it to the McDonald's down the road.
Strikes, and threads thereof, among maintenance workers will maintain consistent "drive-through" lines.
· Burger King may "overbook" some restaurants routinely, i.e. accepting far more orders than they can handle. You will be asked to forfeit your order against an undisclosed $ amount, and a meal at a later time.
· Cooks may invite younger customers behind the cooking plates to show them all the controls and tell-tales.
· Cooks' salaries will experience a sharp increase although theoretically, the new, highly sophisticated cooking plates could flip the burgers automatically, cooks will insist that their role is crucial for the
safety of the eaters. Strikes, and threads thereof, among the cooks will keep the "drive-through" lines at record levels. Especially Christmas time will become notorious among Burger King customers!
· Cooks will use an intercom system to inform customers of details of their order, which might sound interesting to novice eaters, but will prove
to be rather irrelevant. Examples are "Estimated Time of Order Accomplishment" (ETOA), number of the cooking plate they are going to use, and temperature thereof. They can also inform customers when they can
expect to leave the "drive-through" line (like "you are number 25 for departure" - especially at certain New York locations, this number will reach astonishing levels).
· Behind-the-counter personnel will become notoriously unfriendly. In turn, they will be yelled at by customers, who demand to see the supervisor. Supervisors, although their names are posted at each location, will become obsolete and therefore never available. Strikes, and threads thereof, among the counter personnel will keep the "drive-through" lines
alive and well.
· Never take a bag or similar to a Burger King restaurant, it has a good chance of getting lost. You will then be required to stand in a long line to fill out paperwork. The good news is that the missing bags are usually found, and returned to you within 24 hours. The bad news is this might happen in the middle of the night.
· Fire drills will become a mandatory routine at every visit, which you will be confronted with, no matter how often you ate at a Burger King before. You will become very familiar with the use of oxygen masks dropping
of the restaurant ceiling in the unlikely event of a loss in building pressure. In restaurants next to oceans and larger lakes, seat cushions may be used as floatation devices.
· Electronic devices may not be used in the restaurants at any times, as they may interfere with the french fryer's temperature- and timer control system.
· The quality of the food will actually improve. Alcoholic beverages will be served, free of charge in the first three seating rows of the restaurants. Peanuts will be served with every meal, like it or not. Pretzels will be offered as an alternative, but the restaurant will usually
be out of them.
· Burger King will create a "frequent eater" program, in which customers can earn "calories" towards free meals. "Calories" will never expire, however, it will become very challenging to redeem the "calories" against actual meals. Black-out dates and limited availability will be implemented. It will be relatively easy to place an order for the Burger King in Sioux
Falls (unless you live there) in February, but absolutely impossible to get one in your home town on Thanksgiving. The good news is that you will be
able to donate "calories" you'll receive 500 bonus calories for every 5000 calories donated (quite the deal?).
· Snow storms will bring "drive-through" lines to a stand-still. Waiting eaters will be trapped in their cars, unable to leave the lines. A storm in Atlanta can affect your order in Detroit - Burger King is still working on
a plausible explanation.
· Parking at and around Burger King restaurants will become sparse - ingenious business people will start shuttle services from surrounding parking areas. Fees are expected to be reasonable at most locations.
· Burger King will enter into "alliances" with other fast food chains. "Order Sharing" will be possible - it will allow you to wait at different restaurants to complete a single order. Also, lost bags can be traced from
one chain to the next. A Dutch partner of Burger King will become very effective in losing your bags while you wait at their Amsterdam location for a connecting order of french fries.
· Due to the popularity of "drive-through" lines, they will become potential targets of terrorist attacks. Metal detectors will be installed, and customers will be required to stand in line to be scanned before they
can stand in line to wait for their orders.
· Electronic order placing and - handling will make the process far more convenient for the customers. You will not need a hardcopy of an order anymore to be allowed to eat your meal. Burger King will predict that, at
some time in the not-so-distant future, you can actually walk up to any counter at any location, name your choice, read a standard price of a chart, pay, eat and leave - but, wait a minute?