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> most fast food restaurants have their Coca-Cola syrup delivered to them in plastic bags, McDonald's gets their syrup specially delivered in stainless steel ta

by tomrod 3y ago

> most fast food restaurants have their Coca-Cola syrup delivered to them in plastic bags, McDonald's gets their syrup specially delivered in stainless steel tanks. No need to wade through the SEO spam.

jffry 3y ago
That seems less relevant than: > McDonald's sets their machines for a syrup-to-water ratio that accounts for melting ice. Which means there's a little more syrup than most other fast-food restaurants. Also you can see the article is clearly just an inflation of this primary source: https://www.mcdonalds.com/us/en-us/faq/why-does-coca-cola-taste-so-good-at-mcdonald-s.html https://www.mcdonalds.com/us/en-us/faq/why-does-coca-cola-ta...
- afterburner 3y ago
  Basically ad copy.
- sp332 3y ago
  That varies a lot based on location. Some McDonalds have a bare minimum of syrup going into the water.
  - bonestamp2 3y ago
    They're supposed to calibrate it regularly. I did it many times.
    - rolph 3y ago
      i also recall that calibration, being dialed up when friends were likely to come in after a school dance, and the secret "dead product" bin full of fries mostly plus randoms, being shoved through the window, to a car full of friends upon request.
- bonestamp2 3y ago
  Yup, and notice how the primary source doesn't mention the steel tanks of Syrup? Because it's not universally true. I worked at two McDonald's in high school and I changed the syrup many times... it was in plastic bags. It was like a bag of wine, there is a small connector on the bag where it feeds into the syrup distribution system.
colechristensen 3y ago
McDonalds also apparently has much better quality control about having the correct syrup/water/carbonation ratio, other vendors are often much sloppier about this or intentionally use too much syrup.
- fbdab103 3y ago
  I would argue the opposite. It feels like many vendors use too little syrup. To stretch the already fantastic profit margins on the soda.
- rightbyte 3y ago
  Too much syrup? I don't think I have ever seen that. To little is common though, to save pennies I guess.
- hinkley 3y ago
  Once upon a time I worked grill but still occasionally got roped into maintaining equipment. Back in the day, if you pulled the nozzle off the machine then the soda and syrup would come out unmixed. They had a little graduated box you could hold under the machine and it would tell you if the mix was off. Then you fiddled with some controls and tried again. Usually the problem with a drink was that the syrup had just run out mid pour, but sometimes the settings would get off kilter. I suspect perhaps as the filter reaches end of service life and the pressure changes.
irrational 3y ago
There is also mention of filtration, pre chilling of the tanks, and the syrup ratio.
hinkley 3y ago
I worked at McD’s in high school (which is why I haven’t set foot in one in twenty years) and had a roommate who managed one a few years after, which was about the time they started their race to the bottom on food quality. Glad to see they still use the metal canisters for the soda (milkshake mix did come in plastic at the time). Those fuckers were hard to move though. Need some upper body strength which as a cyclist I did not have.
- treadmill 3y ago
  > which is why I haven’t set foot in one in twenty years Care to elaborate?
  - tomrod 3y ago
    Might be similar situation to me with Dairy Queen. Just don't like the food after working there.
    - hinkley 3y ago
      Partially the food, partially costing them more income than they made off of me. Working food service taught me the value of an education. People (and by people I mean bosses) assuming you're a moron because you applied to work there was a lot to take in. Only one of them was good at his/her job and it was the one you would have thought, on meeting them all, was the fuck-up. He probably had ADHD. But when he was in the Zone he was a prodigy. He was also the only one who consistently treated people like humans.

by tomrod 3y ago

jffry 3y ago

That seems less relevant than: > McDonald's sets their machines for a syrup-to-water ratio that accounts for melting ice. Which means there's a little more syrup than most other fast-food restaurants. Also you can see the article is clearly just an inflation of this primary source: https://www.mcdonalds.com/us/en-us/faq/why-does-coca-cola-taste-so-good-at-mcdonald-s.html https://www.mcdonalds.com/us/en-us/faq/why-does-coca-cola-ta...

afterburner 3y ago
Basically ad copy.
sp332 3y ago
That varies a lot based on location. Some McDonalds have a bare minimum of syrup going into the water.
- bonestamp2 3y ago
  They're supposed to calibrate it regularly. I did it many times.
  - rolph 3y ago
    i also recall that calibration, being dialed up when friends were likely to come in after a school dance, and the secret "dead product" bin full of fries mostly plus randoms, being shoved through the window, to a car full of friends upon request.
bonestamp2 3y ago
Yup, and notice how the primary source doesn't mention the steel tanks of Syrup? Because it's not universally true. I worked at two McDonald's in high school and I changed the syrup many times... it was in plastic bags. It was like a bag of wine, there is a small connector on the bag where it feeds into the syrup distribution system.

colechristensen 3y ago

McDonalds also apparently has much better quality control about having the correct syrup/water/carbonation ratio, other vendors are often much sloppier about this or intentionally use too much syrup.

fbdab103 3y ago
I would argue the opposite. It feels like many vendors use too little syrup. To stretch the already fantastic profit margins on the soda.
rightbyte 3y ago
Too much syrup? I don't think I have ever seen that. To little is common though, to save pennies I guess.
hinkley 3y ago
Once upon a time I worked grill but still occasionally got roped into maintaining equipment. Back in the day, if you pulled the nozzle off the machine then the soda and syrup would come out unmixed. They had a little graduated box you could hold under the machine and it would tell you if the mix was off. Then you fiddled with some controls and tried again. Usually the problem with a drink was that the syrup had just run out mid pour, but sometimes the settings would get off kilter. I suspect perhaps as the filter reaches end of service life and the pressure changes.

irrational 3y ago

There is also mention of filtration, pre chilling of the tanks, and the syrup ratio.

hinkley 3y ago

I worked at McD’s in high school (which is why I haven’t set foot in one in twenty years) and had a roommate who managed one a few years after, which was about the time they started their race to the bottom on food quality. Glad to see they still use the metal canisters for the soda (milkshake mix did come in plastic at the time). Those fuckers were hard to move though. Need some upper body strength which as a cyclist I did not have.

treadmill 3y ago
> which is why I haven’t set foot in one in twenty years Care to elaborate?
- tomrod 3y ago
  Might be similar situation to me with Dairy Queen. Just don't like the food after working there.
  - hinkley 3y ago
    Partially the food, partially costing them more income than they made off of me. Working food service taught me the value of an education. People (and by people I mean bosses) assuming you're a moron because you applied to work there was a lot to take in. Only one of them was good at his/her job and it was the one you would have thought, on meeting them all, was the fuck-up. He probably had ADHD. But when he was in the Zone he was a prodigy. He was also the only one who consistently treated people like humans.