On Feb 23, 7:22*am, George > wrote:
> On 2/22/2012 1:56 PM, spamtrap1888 wrote:
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> > On Feb 22, 10:03 am, > *wrote:
> >> On 2/22/2012 12:02 PM, Nancy2 wrote:
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> >>> On Feb 21, 6:03 pm, > * *wrote:
> >>>> Good book review......good article. * Think I'll check it out. * * Not
> >>>> surprsed at what she found in WalMart at all.
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> >>>>http://www.nytimes.com/2012/02/21/bo...-writes-the-am....
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> >>>> At Applebee’s, almost no actual cooking is done: premade food in
> >>>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> >>>> McMillan deplores this practice while also finding it fascinating. “I
> >>>> watch an endless assembly line,” she writes, “a large-scale mash-up
> >>>> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> >>>> Homemade Cooking.’ ”
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> >>> I'd take it all with a grain of salt. *All the franchises (Applebees
> >>> and the like) and WalMarts have individual managers/owners. *So "one
> >>> size fits all" doesn't work here.
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> >> The whole point of a chain is to have totally consistent product by
> >> using the same materials and procedures in all locations.
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> > No, because that limits profits by stifling innovation and failing to
> > appeal to the wants of individual markets. Recall that the Big Mac was
> > a franchisee's innovation. Consider that chains are promoting fish
> > dishes and vegetarian food in response to Lent.
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> A franchisee can certainly innovate but it still needs the approval of
> the franchiser who will approve or disapprove and if approved add it to
> their standardized procedures.

Only if they are checking up all the time or some disgruntled customer
"reports" them.

N.