Why do some restaurants...
sell such plain food such as a hamburger, bit of mustard, few onions and a plain bun? This really irks me and then they charge you around $5 for it. I don't mind paying the price but only if it is worth it.
Here is how I would make my hamburgers if I had a restaurant. My sister owns one and does a half decent job on her burgers and she has invited me to introduce the following but I don't have the time right now.
-toasted bun with mayo on top bun and mustard on bottom bun.
-1/4" slice of fried onion (or raw if specified)
-two slices of bacon
-6oz burger dipped in warm BBQ sauce
-real slice of cheddar cheese (NOT processed)
This burger in Alberta could sell for $6.95 and the best part is that of the repeat business. How can one go wrong with a burger of this quality? Am I wrong in thinking this way? I hope somebody can enlighten me.
Another pet peeve of mine is food establishments that sell the cheap regular fries. I prefer the ones that have some outer skin left on them. Yes, homemade are the best but if you are going to sell frozen precuts, sell the best one possible.
Thanks for listening to my rant!