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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 syr
by 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 agoBasically ad copy.
- sp332 3y agoThat varies a lot based on location. Some McDonalds have a bare minimum of syrup going into the water.
- bonestamp2 3y agoThey're supposed to calibrate it regularly. I did it many times.
- rolph 3y agoi 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 agoYup, 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.