10 Secrets Fast Food Owners Keep About You – Don’t Eat This

according to Atlantic Ocean, America is home to about 190,000 quick service restaurants, which is a euphemism for the pejorative term fast food. This means we have more fast food restaurants here than there are citizens of more than 20 countries in the world.

In other words, fast food is a huge business, and it can be a very profitable venture for people who own and operate a fast food franchise. Owners of said operators might see slightly less traffic and fewer cars in the driving line if more customers knew some of these secrets we’ve uncovered, though.

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According to data collected by the Franchise Business Review, most franchisees in the food and beverage sector don’t make all that much money. In fact, more than a third, about 37%, earn less than $50,000 a year, which means they earn less than the median salary in the United States, which is $53,490 a year in 2022, per job.

Resturant
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When you step into a crisp, clean fast food restaurant, your first thought may be that the owner and managers take their jobs very seriously and that the food should be as safe as possible. This may not be the case, according to Reader’s Digest: While your food likely won’t spoil or mishandle, it may contain traces of the chemicals that are used to clean the store daily, and the cleaner the store looks and feels, the more chemicals may be present.

Fast food manager and employee
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Corporate store managers or fast food franchisees can earn bonuses for keeping employee turnover rates low, every Reader’s Digest. This often results in sites retaining substandard employees who really should be let go.

ice cream machine
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It’s almost joking how often McDonald’s soft serve ice cream machines break down. But according to workers sharing a Reddit thread, the constant need for maintenance may not be a coincidence: When franchisees have to pay for expensive service calls on their machines, McDonald’s, which partners with unit maker Taylor, makes money .

Strategizing
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While franchisees have struggled to make this fact public, corporate leadership at McDonald’s, in particular, has tried to keep it quiet, but store owners of color, and specifically black franchisees, have been subjected to discriminatory practices for years, according to Bloomberg. This included allowing these owner-only operators to open or acquire restaurants in lower-income areas, thus ensuring that they would be less profitable.

Weary fast food worker
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Via Delishably, according to a former McDonald’s manager who worked at multiple locations for four different owners over the course of seven years, many franchisees completely ignore business laws. This includes not giving workers proper breaks, hiring employees who are too young to work, and ignoring instances of harassment, to name a few.

Woman ordering McDonald's
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Sure, some owners may resent the cost of installing one of the new self-service kiosks in their restaurants, as units can cost more than $5,000 each, per Upserve. But they also inadvertently make the average customer spend about 20% more per order thanks to all the selling options they offer.

McDonald's fries contract
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Before the 1990s, McDonald’s potatoes were cooked in beef fat, also known as fat. That year, the chain switched to vegetable oil frying, but if you look closely at the nutrition information tucked away on the chain’s website, you’ll see “natural beef flavor” listed on the ingredients. Why would the owner of Mickey D want to keep this a secret? Because french fries are the best seller in the series, per cheat sheet.

RelatedThere is a major upheaval within America’s #1 fast food chain

Fast food closed
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according to Reader’s DigestIn 2022, dozens of individual fast food restaurants closed, including several Subways, Pizza Huts, Taco Bells, and more. What’s more, entire chains have been shut down system-wide multiple times over the years, chains like Chi-Chis, Kenny Rogers Roasters, and White Tower. Owning a fast food restaurant can be a difficult and thankless business.

Stephen John

Stephen John is a freelance writer at Eat this, not that! Based out of New York City. Read more