Just a guess here, but perhaps they use the beets that are too small/unappealing/strange for pickling. The leftover runts that otherwise would be scraps, as it were. Similar to how baby carrots are made from small or broken carrots.
Right, that’s what I was thinking. They need to fire their marketing company, because almost certainly it’s tied to inventory and expiry dates. That’s why at the restaurant I work at, our family meal is always something bizarre. Like last night it was pasta with a bachemel, grilled potato cubes, and fried chicken… All mixed together. 😫
Fast food is shit food so who cares. You can literally get food from a grocer and make it yourself and it’s better.
You don’t have to be a fucking suis chef to make edible and enjoyable food.
You may even be better off ordering something like Hello Fresh, get the meals that taste the best, keep the recipes, and then remake the recipes with grocery food which is way cheaper.
Wendys is one of the reasons 1 billion people are obese and have health problems. Their food is literally shit. I have also worked at Wendy’s btw so I know what their shit is made of. It’s shit.
You know what? Here’s a free recipe to make a good chicken sandwich.
Take a big chicken breast and cut it in half.
Marinate the breast for 20 minutes and up to 24 hours in pickle chip juice.
Take a cup of flour and put salt/pepper/paprika/chili powder/ baking soda(2 pinches) together
You can use eggs to get the flour on the breast but I don’t. Just get the breast all nice and floured up.
Place them in the freezer for 20 minutes to get them stiff and easier to manage.
In the meantime:
Set your pan on about a 4-5 heat and wait for the vegetable oil to get about 345-350. If you don’t have a thermometer, gauge the heat of the oil by the waves it makes. You should be able to see the oil looking “wavy” which means it’s heating up.
When it’s hot and ready, place the breasts in the pan for 5-6 minutes. Flipping about halfway through. If there is not enough oil, add more carefully.
When it’s done, stick a thermo in and see if it’s at around 160. It’s done!
Now place it on your brioche, add some hot sauce and sweet pickle chips and you’re done!
Eat a bag salad too because I’m sure you don’t eat enough greens.
Surge pricing to level demand is a potentially valid strategy when you’re trying to even optimize your off-peak manpower or have limited production capacity. Surge pricing to increase profits is going to be detrimental to their business.
People have options, and it’s very easy to go somewhere else. If the food isn’t better the price and demand are going to be perfectly related. Every price hike matched by a corresponding drop in sales. Zero sum game.
As if they’d write something like that? I think it’s more likely they’ll just show a higher price as if it’s the normal base price and hope people don’t notice or care.
If they were smart, they’d raise the prices to whatever their maximum surge pricing is and then show discounts on slower times. Then when they roll back the policy, they get a sneaky price increase because the higher prices were the “non-discoumted” prices
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