Fast food items you wish they’d bring back?

[hbelkins]

Slightly off topic... it's weird that KFC Famous Bowls have stayed on the menu as long as they did. It really seems like something that would be taken off the menu. Heck, it even features popcorn chicken, which has been taken off the menu once before at KFC.

KFC's original popcorn chicken was great. And that's a name the company really should have preserved the rights to. Instead, they allowed the name to become generic instead of holding on to it like Kleenex or Q-Tips or Band-Aids.

Those bowls are now replicated in frozen dinners. You can get similar products from both Banquet and Stouffer's.

I never had the Hardee's breaded pork tenderloin sandwich, but I've had their breaded pork chop breakfast biscuits. Awesomeness.

[Scott5114]

Are the larger sizes really more profitable? I've always assumed the smallest size is the most profitable, especially with drinks because the price is usually set higher proportional to what you actually get.

Yes. Soda only costs a few cents. Even for foods that do cost money, the food is significantly cheaper than what you're paying for it, and labor costs are the same regardless of what size you get.

I guess if bigger sizes are better for the fast food company and the customer, I'm not sure why they even bother with smaller sizes. If the customer is paying more for what they get, and it's costing the restaurant more to produce less, it seems like nobody wins.

Decoy pricing. If someone sees the price for a large soda in isolation it might be viewed as expensive. "$2 for a large soda is outrageous!" That customer might choose not to get a soda at all. But if they have a $1.50 small soda that's half the size, suddenly the calculation becomes "I only have to pay 50¢ more for twice as much soda? What a good deal!"

There are people who go to school for four years to come up with these sort of psychological games.

[jeffandnicole]

Are the larger sizes really more profitable? I've always assumed the smallest size is the most profitable, especially with drinks because the price is usually set higher proportional to what you actually get.

Yes. Soda only costs a few cents. Even for foods that do cost money, the food is significantly cheaper than what you're paying for it, and labor costs are the same regardless of what size you get.

I guess if bigger sizes are better for the fast food company and the customer, I'm not sure why they even bother with smaller sizes. If the customer is paying more for what they get, and it's costing the restaurant more to produce less, it seems like nobody wins.

Decoy pricing. If someone sees the price for a large soda in isolation it might be viewed as expensive. "$2 for a large soda is outrageous!" That customer might choose not to get a soda at all. But if they have a $1.50 small soda that's half the size, suddenly the calculation becomes "I only have to pay 50¢ more for twice as much soda? What a good deal!"

There are people who go to school for four years to come up with these sort of psychological games.

It's also about revenues. You rarely hear a story that says a company made $$$ in profits. You usually hear a story say a company made $$$ in revenue.

Also, most people will only be buying something once during a transaction. By encouraging a person to buy something that costs more, the company is getting more of their money, even when the profit level isn't as great.

[formulanone]

Are the larger sizes really more profitable? I've always assumed the smallest size is the most profitable, especially with drinks because the price is usually set higher proportional to what you actually get.

Yes. Soda only costs a few cents. Even for foods that do cost money, the food is significantly cheaper than what you're paying for it, and labor costs are the same regardless of what size you get.

I guess if bigger sizes are better for the fast food company and the customer, I'm not sure why they even bother with smaller sizes. If the customer is paying more for what they get, and it's costing the restaurant more to produce less, it seems like nobody wins.

Decoy pricing. If someone sees the price for a large soda in isolation it might be viewed as expensive. "$2 for a large soda is outrageous!" That customer might choose not to get a soda at all. But if they have a $1.50 small soda that's half the size, suddenly the calculation becomes "I only have to pay 50¢ more for twice as much soda? What a good deal!"

There are people who go to school for four years to come up with these sort of psychological games.

It's a tested method to have a Good, Better, Best option when selling anything. Give the lowest price, and that's all the customer will remember. But if you give them options, they can have something better for just a little more. They'll bounce between the adage of "you get what you pay for", but don't want to "look like a sucker" for potentially overpaying.

It really depends on how the pricing structure is set up between the multiple options; if the Best is literally pocket change from the Better option, people will remember the value they received. If it's a real hike to the Best, then they can confidently go to the Better option if money (or the item is not valued) is not an issue.

[wanderer2575]

It really depends on how the pricing structure is set up between the multiple options; if the Best is literally pocket change from the Better option, people will remember the value they received. If it's a real hike to the Best, then they can confidently go to the Better option if money (or the item is not valued) is not an issue.

That's the reason the structure is usually set up to have the "real hike" between Good and Better, and a smaller hike between Better and Best.  They really don't want you buying the Better.

As I recall, the McDLT was phased out when they introduced the McLean Deluxe, which flopped; the McLean Deluxe in turn was phased out in favor of the Arch Deluxe.

A big part of what doomed the McLean Deluxe was the "grand revelation" that it contained carrageenan, a vegetable gum derived from seaweed, to replace some of the fat to keep the burger moist and hold it together.  Carrageenan has been used in lots of foods for umpteen decades, but this became the flavor-of-the-day (pardon the expression) for negative ads from McDonald's competitors.  "I hear McDonald's uses seaweed in its burgers" said the actor with a look of disgust on his face, and there we go.  Demonstrating that duping the public with idiocy is nothing new.

[Scott5114]

And even if they do use seaweed in their burgers, so what? It's not like seaweed is bad for you or anything. It's used in Japanese cuisine all the time.

[jeffandnicole]

And even if they do use seaweed in their burgers, so what? It's not like seaweed is bad for you or anything. It's used in Japanese cuisine all the time.

That's a far cry from what people expect on a burger though.

[jeffandnicole]

Dunkin Donuts has a bit of a sneaky way to compensate for those that get medium coffees.

Their pricing structure is generally 20 or 30 cents between Small, Medium & Large.  At a store near me, the pricing is 1.99, 2.29 & 2.59.

The coffee sizes though are 10 oz, 14 oz & 20 oz.

So for those getting a medium, they are getting what is a poorer value for the size differential from a small to medium compared with a medium to a large.

[I-39]

1. Cheesy Potato Burrito and Grilled Stuffed XXL burrito from Taco Bell

2. The McSkillet Burrito from McDonalds. Doesn't anyone remember this from like 2008-2010? It was one of the best fast food breakfast burritos I've ever had.

3. Eggnog shakes from McDonalds at Christmas time. They have not had them for the past several years for whatever reason.

[RoadWarrior56]

Two items from Chick Fil A - Banana Pudding Milkshake, and their Frosted Limeaide, which was better than their Frosted Lemonaide.

[webny99]

Dunkin Donuts has a bit of a sneaky way to compensate for those that get medium coffees.

Their pricing structure is generally 20 or 30 cents between Small, Medium & Large.  At a store near me, the pricing is 1.99, 2.29 & 2.59.

The coffee sizes though are 10 oz, 14 oz & 20 oz.

So for those getting a medium, they are getting what is a poorer value for the size differential from a small to medium compared with a medium to a large.

That's smart on their part, because "those that get medium" is pretty much everyone except those who have figured out exactly what you mention and care enough to get a large instead. (Personally I find a large coffee is too much, so I stick to tea and refreshers.)

[MATraveler128]

I remember the Oreo themed items like the Coolatta, donut, and coffee from Dunkin. I think it was a mistake to do away with them.

[GCrites]

Dunkin Donuts has a bit of a sneaky way to compensate for those that get medium coffees.

Their pricing structure is generally 20 or 30 cents between Small, Medium & Large.  At a store near me, the pricing is 1.99, 2.29 & 2.59.

The coffee sizes though are 10 oz, 14 oz & 20 oz.

So for those getting a medium, they are getting what is a poorer value for the size differential from a small to medium compared with a medium to a large.

That's smart on their part, because "those that get medium" is pretty much everyone except those who have figured out exactly what you mention and care enough to get a large instead. (Personally I find a large coffee is too much, so I stick to tea and refreshers.)

I like how in the '80s and before they were really big on the word "Regular". Regular Drink, Regular Fries.

[Rothman]

Two items from Chick Fil A - Banana Pudding Milkshake, and their Frosted Limeaide, which was better than their Frosted Lemonaide.

Chick Fil A's milkshakes are generally horrible.  They're a dark spot on their menu.

I like their mainstays, though.

[Scott5114]

I like how in the '80s and before they were really big on the word "Regular". Regular Drink, Regular Fries.

Implying that if you ordered a different size you got irregular fries.

[dlsterner]

Agreeing with other posters about:
   McDonalds Fries cooked in Beef Tallow
   Hardee's and Wendy's Fried Chicken

True story re Wendy's fried chicken - Went into a Wendy's to order a three piece fried chicken meal.  Order-taker asks me if I want white or dark meat.  I'm thinking "WTF ... why not a mix", so I ask for a breast, thigh, and drumstick/wing.  Order-taker gets that deer-in-the-headlights look, probably thinking I'm from Mars or something, and just replies "White or dark meat".  I figure that the order-taker is under-qualified for the job and instead of trying to explain, just got dark meat.

Not fast food (maybe this should be a spinoff thread), but I would like to see the return of:
   Noodles & Co. stroganoff pasta
   Red Robin A-1 peppercorn burger

[roadman65]

Hardee's Fried Chicken. 😃

[TheHighwayMan3561]

Are the larger sizes really more profitable? I've always assumed the smallest size is the most profitable, especially with drinks because the price is usually set higher proportional to what you actually get.

Yes. Soda only costs a few cents. Even for foods that do cost money, the food is significantly cheaper than what you're paying for it, and labor costs are the same regardless of what size you get.

I guess if bigger sizes are better for the fast food company and the customer, I'm not sure why they even bother with smaller sizes. If the customer is paying more for what they get, and it's costing the restaurant more to produce less, it seems like nobody wins.

Decoy pricing. If someone sees the price for a large soda in isolation it might be viewed as expensive. "$2 for a large soda is outrageous!" That customer might choose not to get a soda at all. But if they have a $1.50 small soda that's half the size, suddenly the calculation becomes "I only have to pay 50¢ more for twice as much soda? What a good deal!"

There are people who go to school for four years to come up with these sort of psychological games.

You also have to learn some of the games different chains play. For example, a small pop at BK is a medium pop at McDonald's. Yes, McDonald's has the $1 any size at most stores, but in terms of how much pop you want, different chains have different games.

[Scott5114]

Right. Before the change I mentioned upthread, BK's sizes matched McDonald's. After the change, they matched Wendy's.

[abefroman329]

True story re Wendy's fried chicken - Went into a Wendy's to order a three piece fried chicken meal.  Order-taker asks me if I want white or dark meat.  I'm thinking "WTF ... why not a mix", so I ask for a breast, thigh, and drumstick/wing.  Order-taker gets that deer-in-the-headlights look, probably thinking I'm from Mars or something, and just replies "White or dark meat".  I figure that the order-taker is under-qualified for the job and instead of trying to explain, just got dark meat.

Well that's just weird - was a three-piece white meat meal a breast and two wings, and a dark meat meal a thigh and two legs?

[DeaconG]

Taco Salad at Taco Bell. Another reason to "Run"  from the border.

Dude, I used to LIVE off those things.

[jeffandnicole]

True story re Wendy's fried chicken - Went into a Wendy's to order a three piece fried chicken meal.  Order-taker asks me if I want white or dark meat.  I'm thinking "WTF ... why not a mix", so I ask for a breast, thigh, and drumstick/wing.  Order-taker gets that deer-in-the-headlights look, probably thinking I'm from Mars or something, and just replies "White or dark meat".  I figure that the order-taker is under-qualified for the job and instead of trying to explain, just got dark meat.

Honestly, you're a bit more offended than you should've been. Most places, even chicken fast food restaurants, primarily offer dark meat or white meat meals. If there's a "mix", it is the half chicken option, or you can buy pieces solo.

The options the restaurant offered are white or dark meat. The training consisted of two options - white and dark meat. The register is programmed for those two meals.  What qualifications would you demand for someone working a register, a culinary degree?

If you're criticizing a teenager working a fast foot restaurant that specializes in burgers about "fowling" up your not-on-the-menu order, and you still remember it to this day, that's on you, not on the kid working the register.

[Scott5114]

↑ Especially since if there's a price difference between the white and dark meat... Say three pieces of white meat are $3.59 and three pieces of dark meat are $4.29 and the register is set up to accommodate either of those two orders. Now someone wants to order one piece of white and two pieces of dark? Okay, even if I can figure out $3.59 ÷ 3 + 2 × ($4.29 ÷ 3) in my head* while I have this guy yelling in my ear and the general chaos of the back half of a restaurant going on around me, there's still no way to input that into the register without fucking up the inventory report that management uses to determine how much chicken they need to order next week, and no way to accurately display on the monitor in the kitchen what the customer actually wants (so I have to go back there and tell them and hope they remember by the time they get to that order).


*I'm not mathematically inclined so that would probably take me working out the price on a napkin. Even under the best conditions, that would take more than the 5 seconds of leeway customers give you before assuming you're incompetent at everything.

[JayhawkCO]

↑ Especially since if there's a price difference between the white and dark meat... Say three pieces of white meat are $3.59 and three pieces of dark meat are $4.29 and the register is set up to accommodate either of those two orders. Now someone wants to order one piece of white and two pieces of dark? Okay, even if I can figure out $3.59 ÷ 3 + 2 × ($4.29 ÷ 3) in my head* while I have this guy yelling in my ear and the general chaos of the back half of a restaurant going on around me, there's still no way to input that into the register without fucking up the inventory report that management uses to determine how much chicken they need to order next week, and no way to accurately display on the monitor in the kitchen what the customer actually wants (so I have to go back there and tell them and hope they remember by the time they get to that order).


*I'm not mathematically inclined so that would probably take me working out the price on a napkin. Even under the best conditions, that would take more than the 5 seconds of leeway customers give you before assuming you're incompetent at everything.

Completely agree.  Although white meat normally has the upcharge from dark meat.  What savages on this earth actually think a chicken breast is better than a chicken thigh?

[webny99]

I prefer dark meat myself, but get the impression that I'm in the minority on that.