November 29, 2025 • 29 mins
Live from Wendy's in Mission Viejo, with special guest, KFI's Bill Handel! The countdown to PastaThon and Thanksgiving is on!
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Speaker 1 (00:00):
Hey, it's Neilsa Adra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four report
on demand on the iHeartRadio app.
Speaker 3 (00:21):
Let Me Teach You got It? Let Me Teach you It.
Speaker 4 (00:29):
A havel six.
Speaker 1 (00:32):
Look at that. As the crowd continues to build.
Speaker 2 (00:36):
It's like quadrupled and it will continue to will continue
to love themselves some Bill handle.
Speaker 4 (00:42):
And they love themselves Wendy's food and they come for that.
Speaker 1 (00:45):
Oh, it's been great.
Speaker 2 (00:46):
Of course, Bill and I are broadcasting live today celebrating
the launch of Pastathon and the new Pastathon season. So
we're here at Wendy's and mission VIAO two three zero
two two Alicia Parkway, come out, say hi. We're here
till five, and then we're to hand the mic over
to Tiffany Hobbs, who is perfectly lovely in every way,
and she will be here till seven.
Speaker 1 (01:06):
So come out and say hello.
Speaker 2 (01:08):
There's giveaways still and of course there's great food, and
if you donate five dollars, at least five dollars, Wendy's
will give you this thank you for your donation booklet.
It looks just like this one here for those here,
and it's cool. It's got coupon's for a free kids
meal with any purchased three four piece nuggets and so on,
(01:29):
worth more than five dollars by the way, So that's
very huge. And to talk more about that in their
participation again this year's Ron Ross.
Speaker 1 (01:37):
He's the DMA president. Nice to see you.
Speaker 3 (01:40):
My pleasure entirely.
Speaker 2 (01:42):
So what's going on with Wendy's. I mean, I'm a
huge fan. I think the food's fantastic. You brought some
stuff out here for us.
Speaker 3 (01:50):
We have amazing stuff. There's a guy where he's an idiot.
When he started, he looked twenty years older. Yew, look
look how much younger.
Speaker 2 (01:58):
That's how good it is. Yes, it's good. It's it's
brought the youth everything.
Speaker 3 (02:02):
Smile on his face. We do that all the time.
Speaker 2 (02:06):
I love Wendy's food and I love you know, chicken
fingers and chicken tenders and the like. You guys have
these that you brought out and a wonderful array of
six sauces.
Speaker 1 (02:19):
Bill Handle is such a rookie. He comes, he starts.
Speaker 2 (02:22):
Stuffing his face and then you bring the food and
he's like, oh, I'm kind of full.
Speaker 1 (02:26):
The fork reporter paste yourself, I know, and I didn't. No,
you got it, I didn't. You gotta paste yourself.
Speaker 4 (02:31):
And yes, and I did not, So I just grabbed
though I eat with both hands simultaneously.
Speaker 1 (02:38):
He had one of his feet, which was weird.
Speaker 3 (02:40):
I've been watching him and I think he's had three
meals already. I was like, for Sid, it's the skinny guys.
You gotta watch.
Speaker 1 (02:45):
Yeah, yeah, oh yeah, he plugs down see me.
Speaker 2 (02:47):
I pace myself until you turn away, and then I
shove it all in so sweet chili, scorching hot, honey, barbecue,
honey mustard, the Wendy's signature, and then creamy ranch. Uh.
These are the dipping sauces that come with it. And
tell us a.
Speaker 1 (03:04):
Little bit about this dish as I give it a try.
Speaker 3 (03:06):
All white meat, it's going to be nice and moist inside.
Speaker 1 (03:09):
Oh yeah, look at that.
Speaker 3 (03:10):
We're the last ones to market on these, but I
think we're the best ones to market that. Breading is amazing,
isn't it.
Speaker 1 (03:15):
Oh my god?
Speaker 3 (03:16):
Oh? I agree? And you didn't even dip it.
Speaker 1 (03:19):
No, No, I always start pure.
Speaker 2 (03:22):
My whole thing is I want to know exactly the
different experiences, and I don't want you know. Sometimes you
get chefs that put so much on it that it
seems like they're hiding something.
Speaker 1 (03:33):
I like to go in pure.
Speaker 2 (03:35):
That is spectacular and I'll take a bite. Yeah, take
the seat now now. But seriously, that is great. That
is really good, incredibly tender. Oh yeah, and this breading,
although lunchy, it breaks nicely in the mouth.
Speaker 1 (03:52):
It's not like you're going to get something and to
take a tooth out. It just has the perfect amount
of bread. Well you know, I get it where you
get less chicken and more.
Speaker 2 (04:00):
You know, this is just the ratio of breading to
the actual tender is perfect.
Speaker 1 (04:07):
And these are spot on.
Speaker 3 (04:09):
I think our guys at a very good job that
we've revamped all the sauces. We had the same sauces
for I don't know, fifteen twenty years and they finally decide, Okay,
the palette has changed, so we need to change our sauces.
So I mean, I think five of those are pretty good.
One of them not so much. But that's just.
Speaker 2 (04:26):
Well everybody it's a thing that they like and don't
what's the one that's not your jam?
Speaker 3 (04:30):
I have a hard time with the sweet chili. Oh yeah,
whoever that whoever that chef was to come up with it.
I think he was trying to hide something like you right,
something's all right.
Speaker 2 (04:39):
I love the honesty, but there are certain things that
are going to hit people's palate differently. Obviously, things are
getting hotter. People like the heat, and so you've got
scorching hot there. I bet you that flies off the
shelves quite a bit.
Speaker 3 (04:53):
Well, see, this is I mean to be fun, to
be honest, this is Columbus, Ohio's scorching hot. So this
barely hits the taste present.
Speaker 1 (05:00):
California, Yeah, Matt, a little different.
Speaker 3 (05:03):
Yeah, I don't know what is with those Midwest guys,
but they just don't get heat. Well, this is a
little disappoint.
Speaker 1 (05:09):
It's warm, but it's not the heat.
Speaker 3 (05:11):
Heat, No, it's not heat.
Speaker 2 (05:12):
Well, in California you can always hand out a match
with every single once. People can just light their tongue
on fire because that's what we're used to.
Speaker 4 (05:20):
Now, you had mentioned that you had the sausages fifteen
twenty years.
Speaker 3 (05:24):
The old sauses, don't.
Speaker 1 (05:25):
They go bad? No, wait before I mean the recipe.
Oh oh okay, I'm sorry, I'm mis understood.
Speaker 3 (05:31):
Okay, we tend to use them up you know, I
mean we actually rotate though.
Speaker 1 (05:35):
You know, although with condiments.
Speaker 2 (05:39):
They probably last that long. They do pretty pretty well.
All Right, when we come back, we'll talk more with
Ron Ross. We'll talk just about Wendy's, the philosophy, the menus,
things that you're excited, proud about more and then your
participation of course with everything we're doing with the Pastathon.
Wendy's has just been they jumped on and you know,
(05:59):
feet first, really got involved with it. They're hosting us
today and they've just been really great partners.
Speaker 1 (06:05):
All right, go nowhere, we'll be back with more.
Speaker 2 (06:07):
Bill Handled Neil Servadra with the Fork Report today as
we celebrate the Pastathon season. We're out here at two
three zero two two Alicia Parkway and Mission Vieh at
the Wendy's.
Speaker 1 (06:18):
You can't miss us.
Speaker 2 (06:19):
There's things being given away of course great food as well,
So go no where.
Speaker 5 (06:24):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (06:31):
Hey, everybody, it's the forour Report all Things Food, beverage
and beyond. Hanging out with mister Bill Handled today as
we're broadcasting live. It's Pastathesim and this is the season
of giving a course, and we're out here in Mission
via Ho two three zero two two Alicia Parkway in
Mission Vieho at Wendy's. They are partners with Pastathon with us,
(06:52):
and boy, what a great way to give and to receive.
You can go into any Wendy's in southern California right correct,
and you can go ahead and donate at least five
dollars and they'll give you one of these great thank
you gift booklets with the free kids meal with any
purchase and free four piece nuggets with any purchase, free
(07:16):
four piece French toast, Diicks, free Junior Frosty, free cold
brew with cream as their way of thanking you for eighty.
Speaker 1 (07:27):
Season to the Pastathon of course.
Speaker 2 (07:31):
December two, which is Giving Tuesdays when we do the
big event there at Anaheim White House. But right now
we're talking with Ron Ross, who's the d m A president.
What does that entail?
Speaker 3 (07:43):
Basically, it's hurting cats.
Speaker 1 (07:44):
Yeah, I'm sure they all love here.
Speaker 3 (07:47):
We say that we have a good group of owners.
I just happened to be the one that gets to
run the meetings and doesn't get to vote. But we
have a good group of guys in they're interested in
saying that the customer get served properly, get great food,
and we're growing the business well. Actually have more Wendys
than Southern California where you've ever had.
Speaker 2 (08:07):
Yeah, you know, it's not an easy place to have
a business. No California as a whole, but Southern California
in particular, it is a pretty rough place to have
a business. I have a buddy who owns a chain
of restaurants, and he says sometimes he.
Speaker 1 (08:25):
Just yells at the at the sky.
Speaker 2 (08:28):
If you don't want me to have a restaurant, Just
say you don't want me to have a restaurant, you know,
don't make me jump through all these hoops and all
these fees and all these just say we don't want
your business.
Speaker 3 (08:38):
I never dreamed when I got into this forty years
ago that I would actually have a target on my back.
Speaker 1 (08:43):
Yeah, yeah, you do.
Speaker 3 (08:44):
That's that's basically what it is.
Speaker 4 (08:45):
I had a friend of mine that owned an Indian
restaurant who did very very well.
Speaker 1 (08:49):
I used to live in my old neighborhood.
Speaker 4 (08:50):
He was around the corner and I used to eat
there all the time, and he tried to open up
a second Indian restaurant, and the Tandory Oven you know,
the Evans, the AQ and D came in and basically
shut them down. It was too much pollution. So they're
when they're won a second restaurant, gone, it's it's.
Speaker 3 (09:07):
California, correct, They're actually looking at the air we exhaust
through our hoods these days. So I mean that's I mean,
I don't know, hopefully the pendum starts to swing the
other way, you know, because I mean at some point
we might have to put things on our exhaust fans
to keep the grease from going into the air. You know.
It's it's well, it's California, you know.
Speaker 1 (09:25):
Stuff.
Speaker 2 (09:25):
It's just you know, and and are there any open
flames in there?
Speaker 1 (09:31):
Not for us.
Speaker 3 (09:32):
I mean, if I was doing flame broiling like some
people do that that'd be a real issue, you know,
but you know they're well, we get blamed for trash,
you know, and it's I mean it's kind of natural.
I mean, we sell a lot of food. I mean,
we have cartons and stuff, but we're not the ones
that actually put in the landscape. But we've actually had
cities say we don't want you to build here. Because
you bring a lot of litter, you know, and and
(09:53):
all the chain space the same thing, and they're not
they don't pick on one. Well, they actually pick on
McDonald's more than to do us because we're the little guy, right.
Speaker 4 (10:00):
So, but you still want Southern California because the market
is tremendous.
Speaker 1 (10:05):
There's a lot of people, and people eat out a lot.
Speaker 3 (10:08):
Yep, it's year round. I tell people around the country
that at least in Southern California, we have more people
per restaurant than anywhere else. We take out New York
downtown Chicago, but we have a lot of people that
live around our restaurant, so we have the opportunity there.
So if we can just find way to bring him
into the stores, and our guys do very well. We
average a lot more than the other cities around the country.
(10:31):
So it is a good market. You know, everything nothing's easy, right,
I mean, no matter where you live, there's going to
be good weather, bad weather. You know, here it's just
a matter of you know, you're going to pay twenty
dollars an hour because the unions don't like fast food.
But you can go into a full service restaurant and
they're paying sixteen fifty an hour, so just makes it
a little bit harder. So, but it just and that's
(10:54):
why I say we have a good group of owners
because we come together, we work together and try to
manage our way through.
Speaker 4 (10:59):
Now, is it all franchise owned? Do you have any
company owned stores?
Speaker 3 (11:02):
Non? Okay? Okay, they moved out.
Speaker 2 (11:06):
You know. I have a question about quality and the like.
But I'm gonna ask because we're up against a break
and we want to get some news in here. Ron
Ross is our guest, he's the DMA president for.
Speaker 1 (11:20):
Is it when Cotty that group or.
Speaker 3 (11:22):
Kaddi Foods is a franchise they own this restaurant? Yes, gotcha?
Speaker 2 (11:25):
Okay, And we'll come back and chat more as we
broadcast live from Wendy's in mission via ho Bill Handles
with me two three zero two two, Alicia Parkway in
mission via ho Here at Wendy's as we talk about
pastathon and it launching and all your kind donations.
Speaker 5 (11:42):
When we return, you're listening to The Fork Report with
Nil Sevedra on demand from KFI AM six forty.
Speaker 2 (11:50):
Hey, everybody, it's the Fork Port all Things Food, beverage
and beyond.
Speaker 1 (11:53):
I am your wellf at host Neil Servader, how do
you do? How cool is this?
Speaker 2 (11:57):
Another season is upon us for the Pastathon. We're going
to be doing the Big Pastathon. Broadcast is going to
be on December second, and it's going to be out
there at the Anaheim White House.
Speaker 1 (12:10):
Which it always is.
Speaker 2 (12:11):
Yeah, and it's it starts with Amy King, yeah, and
we wake up Paul and then it will go into
the Bill Handle show.
Speaker 1 (12:19):
Ye, which I'm honored to be a part of as well.
Speaker 4 (12:22):
You should be Yeah, yeah, that's correct, you are, yes,
I just want to make sure yeah, yeah, I am
honored to be.
Speaker 1 (12:31):
There's no joking that it's cheap. Yeah, it was already
under contract, so we need somebody that could do the
show and mobile lag.
Speaker 2 (12:43):
But we're out here in Mission Viejo at Wendy's are
great partners for of course, uh the Pastathon and Katarina's
Club and everything they do there at Anaheim White House.
So we're out here at two three zero two two
Alicia Parkway in Mission Viejo. Come by, say hello, I'll
be out here until five, and then we handed over
(13:04):
to Tiffany Hobbs, who's wonderful and much better looking than
we are so come and say hello, Yeah she is.
She's I like me some Tiffany. She's just a really
lovely human being.
Speaker 4 (13:16):
Tiffany.
Speaker 1 (13:17):
Yeah, she's very sad. That's a lawsuit. I'll tell you
right now, how dare you?
Speaker 2 (13:22):
Yeah, No, that's not that's not my Tiffany. She's not
going to come out with a lawsuit, Kayla. She might
all right, I like me some Bill handle too.
Speaker 1 (13:37):
That's really a lawsuit.
Speaker 2 (13:38):
We're hanging out with Ron Ross right now, who is
the d m A president. So you know I have
there's nothing worse than seeing pictures of food on commercials
or whatever it is, posters, whatever it is, and then
what you get is garbage. And you know, fast food
or quick serve food gets a bad wrap for that.
(14:00):
But I will tell you I have gone to other
places where it is hit and miss, where you go,
oh my gosh, it's been it's a good day. Yeah,
Burger's warm, everything's juicy, eting, and then the next time
it's cold and it's not. I don't get that at Wendy's.
And it's not just because you're our partners in this.
It's because I really enjoy the food and it's always
(14:22):
hot it's always delicious. How do you keep that consistency
over multiple locations.
Speaker 3 (14:28):
Well, first I have to say, well, we're very fortunate then,
because I mean it is one of the challenges. But
I mean it starts we have the best quality of
anybody coming into back door. I mean, I would challenge
any other fast food restaurant to match us in quality
that comes in the back door. Then the rest of
it is up to our great employees to serve it properly.
Speaker 2 (14:47):
So you're talking about the fresh ingredients that come in.
The superiority is in the quality of what you purchase.
Speaker 3 (14:55):
First, correct, Our beef is outstanding. You can I can, well,
if you take a buy out of other people's hamburger
and you compare it to what's inside ours. Ours is
one North American beef, fresh beef, never frozen, and it's
it's just better than other people's, Okay. And that's that's
where if our people do their job and server properly.
You know, it's salted properly, it's cooked on the grill,
(15:15):
comes off the grill hot, it's I mean I had
one on the way down. It was amazing.
Speaker 1 (15:20):
Oh yeah, every time I go by a Wendy's.
Speaker 2 (15:22):
It's a treat because they're not as you say, they're
growing here in southern California, but they you go out
of California and they're everywhere.
Speaker 3 (15:31):
Yeah, it's southern. Southern California has been a challenge. I
mean when I came here forty years ago, it was
like it's a market where they're trying to do things
for other other franchise. How do I say that properly?
People that don't normally have fast food franchises were in there,
and that didn't work out very well. So actually it
(15:54):
was for minority franchises. Okay, it just didn't work out,
so we've turned those around. It's the market's been through
a few revolutions. Wendy's have been through a few, you know,
and and finally we're we're up to one hundred and
forty restaurants now sounds like a lot. One hundred and
forty and southern California. Yeah, okay, but McDonald's got six
hundred and fifty.
Speaker 2 (16:13):
Yeah, so yeah, you know you're not going to see
it the same way, correct, But I will tell you so.
I love, you know, grilling, I love cooking burgers, and
I and nothing's better than cooking a burger.
Speaker 1 (16:25):
For my eight year old boy, I cook a burger.
He loves it.
Speaker 2 (16:28):
He calls it Daddy's juicy burgers. That that makes me
feel great. It ruined him for certain burger places. And
I said, you want to a juicy burger? I said,
you're going to try a Wendy's burger. And he tried it,
and now that's his jam. That's what he wants when
he wants a burger. And because that was the closest
(16:50):
thing to Daddy making it. Because I'm going to put
good beef in there, I'm going to you know, get
good ingredients for my pace.
Speaker 3 (16:58):
That's one of the one of the well. Forty two
years or so ago, when I was looking for a
job and I needed a job, I went to Wendy's
because I knew I could trust I didn't I could
feel confident selling the stuff behind the counter. Not every place.
Do you feel good when you push a tray out? Think, oh,
you know they're you know, what's it gonna go?
Speaker 1 (17:17):
Two seconds?
Speaker 3 (17:19):
It was a favorite of mine before I went to
work for him, and then I knew standing behind the counter,
I would feel good selling that product.
Speaker 4 (17:25):
I mean I've gone to competitors and uh, you know,
when you have a yen for sawdust in the meat.
Speaker 1 (17:32):
It just hits It just hits you.
Speaker 3 (17:34):
Right, how much filler is?
Speaker 1 (17:37):
I really could use some bulking.
Speaker 3 (17:40):
I could say a couple, but I'll keep it to myself.
Speaker 1 (17:42):
No better.
Speaker 2 (17:43):
There's times where you could there's times with you know,
it's funny how we taste. Our taste buds work differently
when something's hot in temperature and something's cold in temperature,
So you can tell the quality of something once it
cools down a little bit. Yeah, you know, if you
could eat it cold and you can taste the quality.
I've had a couple of really great chefs bring something
(18:05):
into the show, and you know, Kayla will tell you
my producer that I don't take a lot home, and
I nibble on stuff while I'm on the show, but
I can't eat a whole lot because I'm doing a show.
Speaker 1 (18:17):
And some things I'll take home.
Speaker 2 (18:18):
And there are times I'll take something home because it's
just really, really tasty, and I'll eat it the next
morning cold and you can just tell that it is good.
Speaker 4 (18:32):
I'll take a bag full of these chicken strips to
go home. Seriously. Yeah, I mean, yeah, absolutely. I mean
I first of all, I.
Speaker 1 (18:40):
Love chin and air fryer. Eating those back up, they're
going to taste great.
Speaker 3 (18:44):
I live on my air fryer.
Speaker 1 (18:46):
I wouldn't. I would maybe stay in the bed in
the house, but.
Speaker 3 (18:50):
Kind of a small space, smaller you wait to live.
Speaker 4 (18:53):
Under yourneath your But I know, I mean all the
joking aside, I'm serious.
Speaker 1 (18:58):
I want to take some home. They're great. He's a
fried chicken fanatic too.
Speaker 2 (19:02):
He everywhere we go in in the state, out of
the state, in the.
Speaker 1 (19:06):
Country, out of the country.
Speaker 2 (19:07):
We've traveled together, he's always looking for fried chicken that's
really good.
Speaker 4 (19:11):
We actually, uh, we went to a fast food place
in uh I think it was Brazil, uh and uh yeah,
and we had it was a McDonald's, So I don't
want to say anything negative about mcmcdonald's. It was in
Brazil and we ordered, uh, I ordered a chicken sandwich
and they literally asked with or without the feathers.
Speaker 1 (19:35):
It's a different way. It's a regional down there. Yeah,
that's just a regional thing.
Speaker 2 (19:41):
That's you know, everybody's got their sus I will tell
you the worst burger I've ever had was McDonald's in Brazil. Yeah,
they had some weird s like the regional Oh my god,
it was it was.
Speaker 4 (19:54):
Let me ask you this, and that is something I
want to ask other fast food establishment.
Speaker 1 (19:59):
Do we general food?
Speaker 4 (20:01):
It's different in Salt Lake City than it is here,
different in New York in the South? Do you folks
do that or is it all completely consistent?
Speaker 3 (20:09):
To be honest, it's it's a real struggle to get
and and the wind the brand. Wendy's wants everything to
be consistent, so if you go to Texas or California,
New York, Indian, it's always going to be the same.
We're we're pushing them to give us some regional food.
Uh they're they're a little strict on it so far.
So we're pushing corporately corporate, yeah, because they want they
(20:32):
want Wendy's to be Wendy's all over the country. And
it's it's frustrating because I mean some people like, if
you go to North Carolina, you can get a Carolina
Classic because they've tho those owners got together and they
pushed hard enough and they actually got it. We had
a Texas double Stack for a while, but it's it's
very hard to the marketing. People think they have the
answers to everything you know, and so when your idea
(20:52):
comes over here, they've already got four ideas that are
better than yours automatically say that just discounts you. So
that's kind of our frustration. We would like to get
that way, but we're not there yet.
Speaker 2 (21:02):
Do you do sorry interrupt, but no, No, we're gonna We're
gonna get some news and we're gonna come back.
Speaker 4 (21:06):
I have a question to ask and then you can
actually talk on your show.
Speaker 2 (21:11):
No, I want you to beat talk on my show.
Do you think people are here to see me?
Speaker 1 (21:15):
Yeah? Pretty much.
Speaker 3 (21:17):
No.
Speaker 4 (21:17):
How many people ignore me and they come up and go,
oh now, no, show all my family.
Speaker 1 (21:22):
What do I look like?
Speaker 2 (21:22):
Chop liver a little bit in the eyes. Let's get
some news. We'll be back with I'm fascinated by Ron.
Ron sounds like a KFI talk shows. He doesn't he
doesn't spit polish anything. You're like, no, this is now,
It is all right.
Speaker 1 (21:36):
Stick around.
Speaker 2 (21:36):
More to come as we broadcast live in mission via
ho two three zero two two. Alicia Parkway at Wendy's,
come on out, say hello, get yourself some nice warm
chili and a baked potato.
Speaker 1 (21:47):
Come on, how does that sound? So go know where you're.
Speaker 5 (21:52):
Listening to The Fork Report with Neil Savedra on demand
from KFI AM six forty.
Speaker 2 (22:00):
How cool is that? I love meeting people. Thanks for
coming by and say hello folks. Bill Handle and I
broadcasting today out at two three zero two to two
Alisha Parkway at the Wendy's.
Speaker 1 (22:11):
Now. I want to say, if you come off.
Speaker 2 (22:12):
Of the the five, there's a Wendy's right there, I
think on the corner on the same street. But we're
right at the corner of Alisha Parkway and Olympiad.
Speaker 1 (22:22):
So that's how you know where we are.
Speaker 4 (22:24):
Actually, we're at the corner of Albertson's and the Dollar Tree.
Speaker 2 (22:30):
Yes, you know. I do love me some dollar tree too.
You want to go in there? Have you ever been
in a dollar tree?
Speaker 4 (22:36):
I have? You have?
Speaker 1 (22:37):
Yeah? What do you do? Do you?
Speaker 2 (22:39):
What do you get at a dollar tree? I'm curious
what Bill Handle gets at a dollar tree?
Speaker 4 (22:43):
You know.
Speaker 1 (22:43):
I look for the can goods with the labels gone.
You have no idea what it is. Those are fun
to fight.
Speaker 3 (22:48):
The old Oh I used to eat this as a kid.
Speaker 2 (22:51):
It'teen sixty nine on it. No, that's not what you
get there. Actually you can.
Speaker 1 (22:56):
They have great canned goods in those dollar stories.
Speaker 4 (23:00):
Yeah, no, I know, and it's been a while since
I've been there.
Speaker 1 (23:02):
But yeah, you know, I like everything going. Okay, you
need to borrow a couple of bucks. Sure.
Speaker 4 (23:08):
I always are happy to have so much fun. You
make so much fun of me. Everybody thinks I'm like
wealthy beyond words.
Speaker 1 (23:15):
And you know, I don't know what it is.
Speaker 4 (23:19):
Is it the money, it's.
Speaker 2 (23:20):
One hundred thousand dollars, car, it's the third wife.
Speaker 1 (23:26):
I don't know what it is.
Speaker 3 (23:28):
He's just a little guy trying to make a book.
Give him a break.
Speaker 1 (23:31):
I'm scratching it goodbye here.
Speaker 2 (23:32):
Yeah, the fact you live in Orange County, those things, yeah,
you're white.
Speaker 1 (23:36):
Throw it out that, yeah, put it together.
Speaker 2 (23:38):
We're talking with Ron Ross, who is the dm A
president for this group of Wendy's, and they've been great.
Speaker 1 (23:45):
Partners with us.
Speaker 2 (23:47):
Postathon is upon us and that's why we're out here
to remind you to go to our partners like Wendy's
and donate. You can go to pastathon dot com as well.
For all the information ron there you were gonna ask about.
Speaker 1 (24:04):
Yeah.
Speaker 4 (24:05):
So the other major change, particularly McDonald's the testing they
do in the focus groups and how crazy they go
before it's it's years of testing.
Speaker 1 (24:18):
Now.
Speaker 4 (24:18):
Does that occur with Wendy's.
Speaker 3 (24:21):
Also, Yeah, we have a they call it the Innovation
Center back in Columbus, Ohio, and they have a test
kitchen that's set up. It's a gigantic place, and we
have a like super chef type guy. I think he's
vice president of chef you might call him, but he
runs all this stuff through. It starts with actually our
supplier's help is quite a bit because they see the
(24:43):
trends going in the industry and then just like the tenders,
I mean that's probably eighteen months in the process of
getting it right, redoing the sauces, and then you know,
you have to grow the birds. So I mean, it's
it's surprising what it takes. You know, if you bring
in a new salad guy, different lettuce, you have to
actually have to grow that lettuce, and it's you know,
(25:04):
to sell to six thousand restaurants, you know. So it's
it's it's quite a long process that this stuff goes through.
It's just not just doesn't come up like that, you know, and.
Speaker 4 (25:14):
The ideas come from this test kitchen, or the ideas
ever come from a franchise e.
Speaker 3 (25:19):
Does it come from a group? I would say with us,
it's probably mostly coming from the kitchen. Then those guys
that know the hopefully hopefully they know the industry and
they know where things are going. But you know, I mean,
you can buy those tenders from six different places in
southern California, so you can you can start there and say, Okay,
how do we improve on this? And I mean I
think our guys knocked it out of the parking. I
(25:39):
think I think that's better. I mean there's other places
that do tremendous volume that sells trips that that I
think ours are better than theirs. So we'll see.
Speaker 1 (25:48):
By the way, we wouldn't be blowing smoke. I mean,
we wouldn't say they're terrible.
Speaker 3 (25:51):
We're not about to do that because.
Speaker 4 (25:52):
You're of our involvement.
Speaker 1 (25:54):
I just usually don't say anything exactly what we would say.
Speaker 4 (25:57):
We just so wouldn't. We would just shut up as
you go babbling on about how great your tenders are.
Speaker 1 (26:01):
We would just nod and listen. But they're they're that good. Yeah,
they really are.
Speaker 2 (26:06):
You could tell that they are made with the tender yeah, exactly,
and that is now with the chicken feet.
Speaker 1 (26:12):
Well, no, the tender is the lower part of the breast.
It is. It actually a great.
Speaker 2 (26:16):
Cut and it's I didn't know that one of the
best cuts off on chicken.
Speaker 1 (26:20):
And that's what keeps it so moist.
Speaker 2 (26:23):
And that's why it's not just chicken fingers or chicken nugget,
which you could put anything in correct. This is a
tender it is actually that tender loin, that tender part
right underneath the breast.
Speaker 3 (26:33):
Yeah, I learned something. It's unbelievable. Some food goes through
I mean a chicken, a breast filet is the same way.
I mean, just like what you said. Uh, it's crazy
the stuff that you learn when you're in this business.
You know, just like French fries. I mean, a French
fry goes through a tremendous process before it gets to
the gets to our shelf. I mean, it gets park,
(26:54):
it gets part cooked, half cooked. Then they had a
little bit of salt, a little bit of sugar, a
little bit of this, a little bit of that. I
mean it's it's crazy what and and.
Speaker 4 (27:02):
The French fries also actually super because they're even good
as they cool off, uh, and they're still crispy and
they still work.
Speaker 1 (27:10):
Where you got that is that part of that process.
Speaker 4 (27:14):
You go to other places. The second they start cooling off,
it's done. You have to eat them literally right there.
Speaker 3 (27:20):
Well if ours are if ours are done well, see,
ours are actually guaranteed all day, every day to be
hot and crisp. So if if you get a cold fry,
you should take it back and say I want a
fresh one, because they should be hot and crisp all
the time when you buy them. And because they it
goes through the drive through test. When you go through
a drive through and you get your bag, what's the
first thing you do, You take a fry exactly right,
(27:41):
And that's that's a taste test, and it should be
hot and crisp. And our guys did a great job
two years ago redoing those fries. And I'm very proud
to sell those fries. Actually that outpays McDonald's that people
thought our fry was better than McDonald's.
Speaker 1 (27:55):
They're really great.
Speaker 3 (27:56):
So if you if you get a bad one, you
get a cold one return it.
Speaker 1 (27:59):
Okay, okay, it's awesome. I just eat him. Yeah, I
don't bother.
Speaker 2 (28:03):
And then afterwards you go, I don't know if I
liked this so much, but after it's empty.
Speaker 1 (28:07):
Here's half a French fry left.
Speaker 2 (28:09):
Ron. Good to see him, My pleasure, Thanks for taking
the time. Pleasure's always so many questions. There's there is
a whole world to it in there. They're to run
a restaurant like this, quick serve, fast food, whatever you
want to call it.
Speaker 1 (28:21):
Oh, by the way, just.
Speaker 4 (28:21):
One last one is are these kinds of restaurants in
an American invention?
Speaker 3 (28:26):
Do you happen to know? What do you mean an
American fast food?
Speaker 5 (28:29):
Yeah?
Speaker 4 (28:30):
This kind of a restaurant where you have the drive
throughs and so. But it came out of the US.
Speaker 3 (28:37):
Oh yeah, Dave, Dave Todd Waxy. We just passed our
fifty six year anniversary November fifteenth. But yeah, Dave started
in Columbus, Ohio. Okay, he came up. He was the
first one off for a drive through. Yeah, believe it or.
Speaker 2 (28:49):
Not, it's all the car culture of most A lot
of it came out of southern California. But you have Florida,
you have Ohio, you have other places.
Speaker 4 (28:57):
Yeah, what happened is the square Burger? What'd you do
with all those corners when you went the other way?
Speaker 1 (29:01):
No, we're still square.
Speaker 3 (29:03):
We let Yeah, we don't cut corners. There's a big
sign and it says but it goes to other people's hamburgers.
Speaker 1 (29:10):
All right, Ron, thanks so much.
Speaker 2 (29:12):
It's the Fork Report out here at Weddays and in
Mission Vile. Come by, say hi, we've got more. This
is KFI heard everywhere on the iHeartRadio app. You've been
listening to the Fork Report. You can always hear us
live on KFI AM six forty two to five pm
on Saturday, and anytime on demand on the iHeartRadio app.
Hey, it's Neilsa Adra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four report
on demand on the iHeartRadio app.
Speaker 3 (00:21):
Let Me Teach You got It? Let Me Teach you It.
Speaker 4 (00:29):
A havel six.
Speaker 1 (00:32):
Look at that. As the crowd continues to build.
Speaker 2 (00:36):
It's like quadrupled and it will continue to will continue
to love themselves some Bill handle.
Speaker 4 (00:42):
And they love themselves Wendy's food and they come for that.
Speaker 1 (00:45):
Oh, it's been great.
Speaker 2 (00:46):
Of course, Bill and I are broadcasting live today celebrating
the launch of Pastathon and the new Pastathon season. So
we're here at Wendy's and mission VIAO two three zero
two two Alicia Parkway, come out, say hi. We're here
till five, and then we're to hand the mic over
to Tiffany Hobbs, who is perfectly lovely in every way,
and she will be here till seven.
Speaker 1 (01:06):
So come out and say hello.
Speaker 2 (01:08):
There's giveaways still and of course there's great food, and
if you donate five dollars, at least five dollars, Wendy's
will give you this thank you for your donation booklet.
It looks just like this one here for those here,
and it's cool. It's got coupon's for a free kids
meal with any purchased three four piece nuggets and so on,
(01:29):
worth more than five dollars by the way, So that's
very huge. And to talk more about that in their
participation again this year's Ron Ross.
Speaker 1 (01:37):
He's the DMA president. Nice to see you.
Speaker 3 (01:40):
My pleasure entirely.
Speaker 2 (01:42):
So what's going on with Wendy's. I mean, I'm a
huge fan. I think the food's fantastic. You brought some
stuff out here for us.
Speaker 3 (01:50):
We have amazing stuff. There's a guy where he's an idiot.
When he started, he looked twenty years older. Yew, look
look how much younger.
Speaker 2 (01:58):
That's how good it is. Yes, it's good. It's it's
brought the youth everything.
Speaker 3 (02:02):
Smile on his face. We do that all the time.
Speaker 2 (02:06):
I love Wendy's food and I love you know, chicken
fingers and chicken tenders and the like. You guys have
these that you brought out and a wonderful array of
six sauces.
Speaker 1 (02:19):
Bill Handle is such a rookie. He comes, he starts.
Speaker 2 (02:22):
Stuffing his face and then you bring the food and
he's like, oh, I'm kind of full.
Speaker 1 (02:26):
The fork reporter paste yourself, I know, and I didn't. No,
you got it, I didn't. You gotta paste yourself.
Speaker 4 (02:31):
And yes, and I did not, So I just grabbed
though I eat with both hands simultaneously.
Speaker 1 (02:38):
He had one of his feet, which was weird.
Speaker 3 (02:40):
I've been watching him and I think he's had three
meals already. I was like, for Sid, it's the skinny guys.
You gotta watch.
Speaker 1 (02:45):
Yeah, yeah, oh yeah, he plugs down see me.
Speaker 2 (02:47):
I pace myself until you turn away, and then I
shove it all in so sweet chili, scorching hot, honey, barbecue,
honey mustard, the Wendy's signature, and then creamy ranch. Uh.
These are the dipping sauces that come with it. And
tell us a.
Speaker 1 (03:04):
Little bit about this dish as I give it a try.
Speaker 3 (03:06):
All white meat, it's going to be nice and moist inside.
Speaker 1 (03:09):
Oh yeah, look at that.
Speaker 3 (03:10):
We're the last ones to market on these, but I
think we're the best ones to market that. Breading is amazing,
isn't it.
Speaker 1 (03:15):
Oh my god?
Speaker 3 (03:16):
Oh? I agree? And you didn't even dip it.
Speaker 1 (03:19):
No, No, I always start pure.
Speaker 2 (03:22):
My whole thing is I want to know exactly the
different experiences, and I don't want you know. Sometimes you
get chefs that put so much on it that it
seems like they're hiding something.
Speaker 1 (03:33):
I like to go in pure.
Speaker 2 (03:35):
That is spectacular and I'll take a bite. Yeah, take
the seat now now. But seriously, that is great. That
is really good, incredibly tender. Oh yeah, and this breading,
although lunchy, it breaks nicely in the mouth.
Speaker 1 (03:52):
It's not like you're going to get something and to
take a tooth out. It just has the perfect amount
of bread. Well you know, I get it where you
get less chicken and more.
Speaker 2 (04:00):
You know, this is just the ratio of breading to
the actual tender is perfect.
Speaker 1 (04:07):
And these are spot on.
Speaker 3 (04:09):
I think our guys at a very good job that
we've revamped all the sauces. We had the same sauces
for I don't know, fifteen twenty years and they finally decide, Okay,
the palette has changed, so we need to change our sauces.
So I mean, I think five of those are pretty good.
One of them not so much. But that's just.
Speaker 2 (04:26):
Well everybody it's a thing that they like and don't
what's the one that's not your jam?
Speaker 3 (04:30):
I have a hard time with the sweet chili. Oh yeah,
whoever that whoever that chef was to come up with it.
I think he was trying to hide something like you right,
something's all right.
Speaker 2 (04:39):
I love the honesty, but there are certain things that
are going to hit people's palate differently. Obviously, things are
getting hotter. People like the heat, and so you've got
scorching hot there. I bet you that flies off the
shelves quite a bit.
Speaker 3 (04:53):
Well, see, this is I mean to be fun, to
be honest, this is Columbus, Ohio's scorching hot. So this
barely hits the taste present.
Speaker 1 (05:00):
California, Yeah, Matt, a little different.
Speaker 3 (05:03):
Yeah, I don't know what is with those Midwest guys,
but they just don't get heat. Well, this is a
little disappoint.
Speaker 1 (05:09):
It's warm, but it's not the heat.
Speaker 3 (05:11):
Heat, No, it's not heat.
Speaker 2 (05:12):
Well, in California you can always hand out a match
with every single once. People can just light their tongue
on fire because that's what we're used to.
Speaker 4 (05:20):
Now, you had mentioned that you had the sausages fifteen
twenty years.
Speaker 3 (05:24):
The old sauses, don't.
Speaker 1 (05:25):
They go bad? No, wait before I mean the recipe.
Oh oh okay, I'm sorry, I'm mis understood.
Speaker 3 (05:31):
Okay, we tend to use them up you know, I
mean we actually rotate though.
Speaker 1 (05:35):
You know, although with condiments.
Speaker 2 (05:39):
They probably last that long. They do pretty pretty well.
All Right, when we come back, we'll talk more with
Ron Ross. We'll talk just about Wendy's, the philosophy, the menus,
things that you're excited, proud about more and then your
participation of course with everything we're doing with the Pastathon.
Wendy's has just been they jumped on and you know,
(05:59):
feet first, really got involved with it. They're hosting us
today and they've just been really great partners.
Speaker 1 (06:05):
All right, go nowhere, we'll be back with more.
Speaker 2 (06:07):
Bill Handled Neil Servadra with the Fork Report today as
we celebrate the Pastathon season. We're out here at two
three zero two two Alicia Parkway and Mission Vieh at
the Wendy's.
Speaker 1 (06:18):
You can't miss us.
Speaker 2 (06:19):
There's things being given away of course great food as well,
So go no where.
Speaker 5 (06:24):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (06:31):
Hey, everybody, it's the forour Report all Things Food, beverage
and beyond. Hanging out with mister Bill Handled today as
we're broadcasting live. It's Pastathesim and this is the season
of giving a course, and we're out here in Mission
via Ho two three zero two two Alicia Parkway in
Mission Vieho at Wendy's. They are partners with Pastathon with us,
(06:52):
and boy, what a great way to give and to receive.
You can go into any Wendy's in southern California right correct,
and you can go ahead and donate at least five
dollars and they'll give you one of these great thank
you gift booklets with the free kids meal with any
purchase and free four piece nuggets with any purchase, free
(07:16):
four piece French toast, Diicks, free Junior Frosty, free cold
brew with cream as their way of thanking you for eighty.
Speaker 1 (07:27):
Season to the Pastathon of course.
Speaker 2 (07:31):
December two, which is Giving Tuesdays when we do the
big event there at Anaheim White House. But right now
we're talking with Ron Ross, who's the d m A president.
What does that entail?
Speaker 3 (07:43):
Basically, it's hurting cats.
Speaker 1 (07:44):
Yeah, I'm sure they all love here.
Speaker 3 (07:47):
We say that we have a good group of owners.
I just happened to be the one that gets to
run the meetings and doesn't get to vote. But we
have a good group of guys in they're interested in
saying that the customer get served properly, get great food,
and we're growing the business well. Actually have more Wendys
than Southern California where you've ever had.
Speaker 2 (08:07):
Yeah, you know, it's not an easy place to have
a business. No California as a whole, but Southern California
in particular, it is a pretty rough place to have
a business. I have a buddy who owns a chain
of restaurants, and he says sometimes he.
Speaker 1 (08:25):
Just yells at the at the sky.
Speaker 2 (08:28):
If you don't want me to have a restaurant, Just
say you don't want me to have a restaurant, you know,
don't make me jump through all these hoops and all
these fees and all these just say we don't want
your business.
Speaker 3 (08:38):
I never dreamed when I got into this forty years
ago that I would actually have a target on my back.
Speaker 1 (08:43):
Yeah, yeah, you do.
Speaker 3 (08:44):
That's that's basically what it is.
Speaker 4 (08:45):
I had a friend of mine that owned an Indian
restaurant who did very very well.
Speaker 1 (08:49):
I used to live in my old neighborhood.
Speaker 4 (08:50):
He was around the corner and I used to eat
there all the time, and he tried to open up
a second Indian restaurant, and the Tandory Oven you know,
the Evans, the AQ and D came in and basically
shut them down. It was too much pollution. So they're
when they're won a second restaurant, gone, it's it's.
Speaker 3 (09:07):
California, correct, They're actually looking at the air we exhaust
through our hoods these days. So I mean that's I mean,
I don't know, hopefully the pendum starts to swing the
other way, you know, because I mean at some point
we might have to put things on our exhaust fans
to keep the grease from going into the air. You know.
It's it's well, it's California, you know.
Speaker 1 (09:25):
Stuff.
Speaker 2 (09:25):
It's just you know, and and are there any open
flames in there?
Speaker 1 (09:31):
Not for us.
Speaker 3 (09:32):
I mean, if I was doing flame broiling like some
people do that that'd be a real issue, you know,
but you know they're well, we get blamed for trash,
you know, and it's I mean it's kind of natural.
I mean, we sell a lot of food. I mean,
we have cartons and stuff, but we're not the ones
that actually put in the landscape. But we've actually had
cities say we don't want you to build here. Because
you bring a lot of litter, you know, and and
(09:53):
all the chain space the same thing, and they're not
they don't pick on one. Well, they actually pick on
McDonald's more than to do us because we're the little guy, right.
Speaker 4 (10:00):
So, but you still want Southern California because the market
is tremendous.
Speaker 1 (10:05):
There's a lot of people, and people eat out a lot.
Speaker 3 (10:08):
Yep, it's year round. I tell people around the country
that at least in Southern California, we have more people
per restaurant than anywhere else. We take out New York
downtown Chicago, but we have a lot of people that
live around our restaurant, so we have the opportunity there.
So if we can just find way to bring him
into the stores, and our guys do very well. We
average a lot more than the other cities around the country.
(10:31):
So it is a good market. You know, everything nothing's easy, right,
I mean, no matter where you live, there's going to
be good weather, bad weather. You know, here it's just
a matter of you know, you're going to pay twenty
dollars an hour because the unions don't like fast food.
But you can go into a full service restaurant and
they're paying sixteen fifty an hour, so just makes it
a little bit harder. So, but it just and that's
(10:54):
why I say we have a good group of owners
because we come together, we work together and try to
manage our way through.
Speaker 4 (10:59):
Now, is it all franchise owned? Do you have any
company owned stores?
Speaker 3 (11:02):
Non? Okay? Okay, they moved out.
Speaker 2 (11:06):
You know. I have a question about quality and the like.
But I'm gonna ask because we're up against a break
and we want to get some news in here. Ron
Ross is our guest, he's the DMA president for.
Speaker 1 (11:20):
Is it when Cotty that group or.
Speaker 3 (11:22):
Kaddi Foods is a franchise they own this restaurant? Yes, gotcha?
Speaker 2 (11:25):
Okay, And we'll come back and chat more as we
broadcast live from Wendy's in mission via ho Bill Handles
with me two three zero two two, Alicia Parkway in
mission via ho Here at Wendy's as we talk about
pastathon and it launching and all your kind donations.
Speaker 5 (11:42):
When we return, you're listening to The Fork Report with
Nil Sevedra on demand from KFI AM six forty.
Speaker 2 (11:50):
Hey, everybody, it's the Fork Port all Things Food, beverage
and beyond.
Speaker 1 (11:53):
I am your wellf at host Neil Servader, how do
you do? How cool is this?
Speaker 2 (11:57):
Another season is upon us for the Pastathon. We're going
to be doing the Big Pastathon. Broadcast is going to
be on December second, and it's going to be out
there at the Anaheim White House.
Speaker 1 (12:10):
Which it always is.
Speaker 2 (12:11):
Yeah, and it's it starts with Amy King, yeah, and
we wake up Paul and then it will go into
the Bill Handle show.
Speaker 1 (12:19):
Ye, which I'm honored to be a part of as well.
Speaker 4 (12:22):
You should be Yeah, yeah, that's correct, you are, yes,
I just want to make sure yeah, yeah, I am
honored to be.
Speaker 1 (12:31):
There's no joking that it's cheap. Yeah, it was already
under contract, so we need somebody that could do the
show and mobile lag.
Speaker 2 (12:43):
But we're out here in Mission Viejo at Wendy's are
great partners for of course, uh the Pastathon and Katarina's
Club and everything they do there at Anaheim White House.
So we're out here at two three zero two two
Alicia Parkway in Mission Viejo. Come by, say hello, I'll
be out here until five, and then we handed over
(13:04):
to Tiffany Hobbs, who's wonderful and much better looking than
we are so come and say hello, Yeah she is.
She's I like me some Tiffany. She's just a really
lovely human being.
Speaker 4 (13:16):
Tiffany.
Speaker 1 (13:17):
Yeah, she's very sad. That's a lawsuit. I'll tell you
right now, how dare you?
Speaker 2 (13:22):
Yeah, No, that's not that's not my Tiffany. She's not
going to come out with a lawsuit, Kayla. She might
all right, I like me some Bill handle too.
Speaker 1 (13:37):
That's really a lawsuit.
Speaker 2 (13:38):
We're hanging out with Ron Ross right now, who is
the d m A president. So you know I have
there's nothing worse than seeing pictures of food on commercials
or whatever it is, posters, whatever it is, and then
what you get is garbage. And you know, fast food
or quick serve food gets a bad wrap for that.
(14:00):
But I will tell you I have gone to other
places where it is hit and miss, where you go,
oh my gosh, it's been it's a good day. Yeah,
Burger's warm, everything's juicy, eting, and then the next time
it's cold and it's not. I don't get that at Wendy's.
And it's not just because you're our partners in this.
It's because I really enjoy the food and it's always
(14:22):
hot it's always delicious. How do you keep that consistency
over multiple locations.
Speaker 3 (14:28):
Well, first I have to say, well, we're very fortunate then,
because I mean it is one of the challenges. But
I mean it starts we have the best quality of
anybody coming into back door. I mean, I would challenge
any other fast food restaurant to match us in quality
that comes in the back door. Then the rest of
it is up to our great employees to serve it properly.
Speaker 2 (14:47):
So you're talking about the fresh ingredients that come in.
The superiority is in the quality of what you purchase.
Speaker 3 (14:55):
First, correct, Our beef is outstanding. You can I can, well,
if you take a buy out of other people's hamburger
and you compare it to what's inside ours. Ours is
one North American beef, fresh beef, never frozen, and it's
it's just better than other people's, Okay. And that's that's
where if our people do their job and server properly.
You know, it's salted properly, it's cooked on the grill,
(15:15):
comes off the grill hot, it's I mean I had
one on the way down. It was amazing.
Speaker 1 (15:20):
Oh yeah, every time I go by a Wendy's.
Speaker 2 (15:22):
It's a treat because they're not as you say, they're
growing here in southern California, but they you go out
of California and they're everywhere.
Speaker 3 (15:31):
Yeah, it's southern. Southern California has been a challenge. I
mean when I came here forty years ago, it was
like it's a market where they're trying to do things
for other other franchise. How do I say that properly?
People that don't normally have fast food franchises were in there,
and that didn't work out very well. So actually it
(15:54):
was for minority franchises. Okay, it just didn't work out,
so we've turned those around. It's the market's been through
a few revolutions. Wendy's have been through a few, you know,
and and finally we're we're up to one hundred and
forty restaurants now sounds like a lot. One hundred and
forty and southern California. Yeah, okay, but McDonald's got six
hundred and fifty.
Speaker 2 (16:13):
Yeah, so yeah, you know you're not going to see
it the same way, correct, But I will tell you so.
I love, you know, grilling, I love cooking burgers, and
I and nothing's better than cooking a burger.
Speaker 1 (16:25):
For my eight year old boy, I cook a burger.
He loves it.
Speaker 2 (16:28):
He calls it Daddy's juicy burgers. That that makes me
feel great. It ruined him for certain burger places. And
I said, you want to a juicy burger? I said,
you're going to try a Wendy's burger. And he tried it,
and now that's his jam. That's what he wants when
he wants a burger. And because that was the closest
(16:50):
thing to Daddy making it. Because I'm going to put
good beef in there, I'm going to you know, get
good ingredients for my pace.
Speaker 3 (16:58):
That's one of the one of the well. Forty two
years or so ago, when I was looking for a
job and I needed a job, I went to Wendy's
because I knew I could trust I didn't I could
feel confident selling the stuff behind the counter. Not every place.
Do you feel good when you push a tray out? Think, oh,
you know they're you know, what's it gonna go?
Speaker 1 (17:17):
Two seconds?
Speaker 3 (17:19):
It was a favorite of mine before I went to
work for him, and then I knew standing behind the counter,
I would feel good selling that product.
Speaker 4 (17:25):
I mean I've gone to competitors and uh, you know,
when you have a yen for sawdust in the meat.
Speaker 1 (17:32):
It just hits It just hits you.
Speaker 3 (17:34):
Right, how much filler is?
Speaker 1 (17:37):
I really could use some bulking.
Speaker 3 (17:40):
I could say a couple, but I'll keep it to myself.
Speaker 1 (17:42):
No better.
Speaker 2 (17:43):
There's times where you could there's times with you know,
it's funny how we taste. Our taste buds work differently
when something's hot in temperature and something's cold in temperature,
So you can tell the quality of something once it
cools down a little bit. Yeah, you know, if you
could eat it cold and you can taste the quality.
I've had a couple of really great chefs bring something
(18:05):
into the show, and you know, Kayla will tell you
my producer that I don't take a lot home, and
I nibble on stuff while I'm on the show, but
I can't eat a whole lot because I'm doing a show.
Speaker 1 (18:17):
And some things I'll take home.
Speaker 2 (18:18):
And there are times I'll take something home because it's
just really, really tasty, and I'll eat it the next
morning cold and you can just tell that it is good.
Speaker 4 (18:32):
I'll take a bag full of these chicken strips to
go home. Seriously. Yeah, I mean, yeah, absolutely. I mean
I first of all, I.
Speaker 1 (18:40):
Love chin and air fryer. Eating those back up, they're
going to taste great.
Speaker 3 (18:44):
I live on my air fryer.
Speaker 1 (18:46):
I wouldn't. I would maybe stay in the bed in
the house, but.
Speaker 3 (18:50):
Kind of a small space, smaller you wait to live.
Speaker 4 (18:53):
Under yourneath your But I know, I mean all the
joking aside, I'm serious.
Speaker 1 (18:58):
I want to take some home. They're great. He's a
fried chicken fanatic too.
Speaker 2 (19:02):
He everywhere we go in in the state, out of
the state, in the.
Speaker 1 (19:06):
Country, out of the country.
Speaker 2 (19:07):
We've traveled together, he's always looking for fried chicken that's
really good.
Speaker 4 (19:11):
We actually, uh, we went to a fast food place
in uh I think it was Brazil, uh and uh yeah,
and we had it was a McDonald's, So I don't
want to say anything negative about mcmcdonald's. It was in
Brazil and we ordered, uh, I ordered a chicken sandwich
and they literally asked with or without the feathers.
Speaker 1 (19:35):
It's a different way. It's a regional down there. Yeah,
that's just a regional thing.
Speaker 2 (19:41):
That's you know, everybody's got their sus I will tell
you the worst burger I've ever had was McDonald's in Brazil. Yeah,
they had some weird s like the regional Oh my god,
it was it was.
Speaker 4 (19:54):
Let me ask you this, and that is something I
want to ask other fast food establishment.
Speaker 1 (19:59):
Do we general food?
Speaker 4 (20:01):
It's different in Salt Lake City than it is here,
different in New York in the South? Do you folks
do that or is it all completely consistent?
Speaker 3 (20:09):
To be honest, it's it's a real struggle to get
and and the wind the brand. Wendy's wants everything to
be consistent, so if you go to Texas or California,
New York, Indian, it's always going to be the same.
We're we're pushing them to give us some regional food.
Uh they're they're a little strict on it so far.
So we're pushing corporately corporate, yeah, because they want they
(20:32):
want Wendy's to be Wendy's all over the country. And
it's it's frustrating because I mean some people like, if
you go to North Carolina, you can get a Carolina
Classic because they've tho those owners got together and they
pushed hard enough and they actually got it. We had
a Texas double Stack for a while, but it's it's
very hard to the marketing. People think they have the
answers to everything you know, and so when your idea
(20:52):
comes over here, they've already got four ideas that are
better than yours automatically say that just discounts you. So
that's kind of our frustration. We would like to get
that way, but we're not there yet.
Speaker 2 (21:02):
Do you do sorry interrupt, but no, No, we're gonna We're
gonna get some news and we're gonna come back.
Speaker 4 (21:06):
I have a question to ask and then you can
actually talk on your show.
Speaker 2 (21:11):
No, I want you to beat talk on my show.
Do you think people are here to see me?
Speaker 1 (21:15):
Yeah? Pretty much.
Speaker 3 (21:17):
No.
Speaker 4 (21:17):
How many people ignore me and they come up and go,
oh now, no, show all my family.
Speaker 1 (21:22):
What do I look like?
Speaker 2 (21:22):
Chop liver a little bit in the eyes. Let's get
some news. We'll be back with I'm fascinated by Ron.
Ron sounds like a KFI talk shows. He doesn't he
doesn't spit polish anything. You're like, no, this is now,
It is all right.
Speaker 1 (21:36):
Stick around.
Speaker 2 (21:36):
More to come as we broadcast live in mission via
ho two three zero two two. Alicia Parkway at Wendy's,
come on out, say hello, get yourself some nice warm
chili and a baked potato.
Speaker 1 (21:47):
Come on, how does that sound? So go know where you're.
Speaker 5 (21:52):
Listening to The Fork Report with Neil Savedra on demand
from KFI AM six forty.
Speaker 2 (22:00):
How cool is that? I love meeting people. Thanks for
coming by and say hello folks. Bill Handle and I
broadcasting today out at two three zero two to two
Alisha Parkway at the Wendy's.
Speaker 1 (22:11):
Now. I want to say, if you come off.
Speaker 2 (22:12):
Of the the five, there's a Wendy's right there, I
think on the corner on the same street. But we're
right at the corner of Alisha Parkway and Olympiad.
Speaker 1 (22:22):
So that's how you know where we are.
Speaker 4 (22:24):
Actually, we're at the corner of Albertson's and the Dollar Tree.
Speaker 2 (22:30):
Yes, you know. I do love me some dollar tree too.
You want to go in there? Have you ever been
in a dollar tree?
Speaker 4 (22:36):
I have? You have?
Speaker 1 (22:37):
Yeah? What do you do? Do you?
Speaker 2 (22:39):
What do you get at a dollar tree? I'm curious
what Bill Handle gets at a dollar tree?
Speaker 4 (22:43):
You know.
Speaker 1 (22:43):
I look for the can goods with the labels gone.
You have no idea what it is. Those are fun
to fight.
Speaker 3 (22:48):
The old Oh I used to eat this as a kid.
Speaker 2 (22:51):
It'teen sixty nine on it. No, that's not what you
get there. Actually you can.
Speaker 1 (22:56):
They have great canned goods in those dollar stories.
Speaker 4 (23:00):
Yeah, no, I know, and it's been a while since
I've been there.
Speaker 1 (23:02):
But yeah, you know, I like everything going. Okay, you
need to borrow a couple of bucks. Sure.
Speaker 4 (23:08):
I always are happy to have so much fun. You
make so much fun of me. Everybody thinks I'm like
wealthy beyond words.
Speaker 1 (23:15):
And you know, I don't know what it is.
Speaker 4 (23:19):
Is it the money, it's.
Speaker 2 (23:20):
One hundred thousand dollars, car, it's the third wife.
Speaker 1 (23:26):
I don't know what it is.
Speaker 3 (23:28):
He's just a little guy trying to make a book.
Give him a break.
Speaker 1 (23:31):
I'm scratching it goodbye here.
Speaker 2 (23:32):
Yeah, the fact you live in Orange County, those things, yeah,
you're white.
Speaker 1 (23:36):
Throw it out that, yeah, put it together.
Speaker 2 (23:38):
We're talking with Ron Ross, who is the dm A
president for this group of Wendy's, and they've been great.
Speaker 1 (23:45):
Partners with us.
Speaker 2 (23:47):
Postathon is upon us and that's why we're out here
to remind you to go to our partners like Wendy's
and donate. You can go to pastathon dot com as well.
For all the information ron there you were gonna ask about.
Speaker 1 (24:04):
Yeah.
Speaker 4 (24:05):
So the other major change, particularly McDonald's the testing they
do in the focus groups and how crazy they go
before it's it's years of testing.
Speaker 1 (24:18):
Now.
Speaker 4 (24:18):
Does that occur with Wendy's.
Speaker 3 (24:21):
Also, Yeah, we have a they call it the Innovation
Center back in Columbus, Ohio, and they have a test
kitchen that's set up. It's a gigantic place, and we
have a like super chef type guy. I think he's
vice president of chef you might call him, but he
runs all this stuff through. It starts with actually our
supplier's help is quite a bit because they see the
(24:43):
trends going in the industry and then just like the tenders,
I mean that's probably eighteen months in the process of
getting it right, redoing the sauces, and then you know,
you have to grow the birds. So I mean, it's
it's surprising what it takes. You know, if you bring
in a new salad guy, different lettuce, you have to
actually have to grow that lettuce, and it's you know,
(25:04):
to sell to six thousand restaurants, you know. So it's
it's it's quite a long process that this stuff goes through.
It's just not just doesn't come up like that, you know, and.
Speaker 4 (25:14):
The ideas come from this test kitchen, or the ideas
ever come from a franchise e.
Speaker 3 (25:19):
Does it come from a group? I would say with us,
it's probably mostly coming from the kitchen. Then those guys
that know the hopefully hopefully they know the industry and
they know where things are going. But you know, I mean,
you can buy those tenders from six different places in
southern California, so you can you can start there and say, Okay,
how do we improve on this? And I mean I
think our guys knocked it out of the parking. I
(25:39):
think I think that's better. I mean there's other places
that do tremendous volume that sells trips that that I
think ours are better than theirs. So we'll see.
Speaker 1 (25:48):
By the way, we wouldn't be blowing smoke. I mean,
we wouldn't say they're terrible.
Speaker 3 (25:51):
We're not about to do that because.
Speaker 4 (25:52):
You're of our involvement.
Speaker 1 (25:54):
I just usually don't say anything exactly what we would say.
Speaker 4 (25:57):
We just so wouldn't. We would just shut up as
you go babbling on about how great your tenders are.
Speaker 1 (26:01):
We would just nod and listen. But they're they're that good. Yeah,
they really are.
Speaker 2 (26:06):
You could tell that they are made with the tender yeah, exactly,
and that is now with the chicken feet.
Speaker 1 (26:12):
Well, no, the tender is the lower part of the breast.
It is. It actually a great.
Speaker 2 (26:16):
Cut and it's I didn't know that one of the
best cuts off on chicken.
Speaker 1 (26:20):
And that's what keeps it so moist.
Speaker 2 (26:23):
And that's why it's not just chicken fingers or chicken nugget,
which you could put anything in correct. This is a
tender it is actually that tender loin, that tender part
right underneath the breast.
Speaker 3 (26:33):
Yeah, I learned something. It's unbelievable. Some food goes through
I mean a chicken, a breast filet is the same way.
I mean, just like what you said. Uh, it's crazy
the stuff that you learn when you're in this business.
You know, just like French fries. I mean, a French
fry goes through a tremendous process before it gets to
the gets to our shelf. I mean, it gets park,
(26:54):
it gets part cooked, half cooked. Then they had a
little bit of salt, a little bit of sugar, a
little bit of this, a little bit of that. I
mean it's it's crazy what and and.
Speaker 4 (27:02):
The French fries also actually super because they're even good
as they cool off, uh, and they're still crispy and
they still work.
Speaker 1 (27:10):
Where you got that is that part of that process.
Speaker 4 (27:14):
You go to other places. The second they start cooling off,
it's done. You have to eat them literally right there.
Speaker 3 (27:20):
Well if ours are if ours are done well, see,
ours are actually guaranteed all day, every day to be
hot and crisp. So if if you get a cold fry,
you should take it back and say I want a
fresh one, because they should be hot and crisp all
the time when you buy them. And because they it
goes through the drive through test. When you go through
a drive through and you get your bag, what's the
first thing you do, You take a fry exactly right,
(27:41):
And that's that's a taste test, and it should be
hot and crisp. And our guys did a great job
two years ago redoing those fries. And I'm very proud
to sell those fries. Actually that outpays McDonald's that people
thought our fry was better than McDonald's.
Speaker 1 (27:55):
They're really great.
Speaker 3 (27:56):
So if you if you get a bad one, you
get a cold one return it.
Speaker 1 (27:59):
Okay, okay, it's awesome. I just eat him. Yeah, I
don't bother.
Speaker 2 (28:03):
And then afterwards you go, I don't know if I
liked this so much, but after it's empty.
Speaker 1 (28:07):
Here's half a French fry left.
Speaker 2 (28:09):
Ron. Good to see him, My pleasure, Thanks for taking
the time. Pleasure's always so many questions. There's there is
a whole world to it in there. They're to run
a restaurant like this, quick serve, fast food, whatever you
want to call it.
Speaker 1 (28:21):
Oh, by the way, just.
Speaker 4 (28:21):
One last one is are these kinds of restaurants in
an American invention?
Speaker 3 (28:26):
Do you happen to know? What do you mean an
American fast food?
Speaker 5 (28:29):
Yeah?
Speaker 4 (28:30):
This kind of a restaurant where you have the drive
throughs and so. But it came out of the US.
Speaker 3 (28:37):
Oh yeah, Dave, Dave Todd Waxy. We just passed our
fifty six year anniversary November fifteenth. But yeah, Dave started
in Columbus, Ohio. Okay, he came up. He was the
first one off for a drive through. Yeah, believe it or.
Speaker 2 (28:49):
Not, it's all the car culture of most A lot
of it came out of southern California. But you have Florida,
you have Ohio, you have other places.
Speaker 4 (28:57):
Yeah, what happened is the square Burger? What'd you do
with all those corners when you went the other way?
Speaker 1 (29:01):
No, we're still square.
Speaker 3 (29:03):
We let Yeah, we don't cut corners. There's a big
sign and it says but it goes to other people's hamburgers.
Speaker 1 (29:10):
All right, Ron, thanks so much.
Speaker 2 (29:12):
It's the Fork Report out here at Weddays and in
Mission Vile. Come by, say hi, we've got more. This
is KFI heard everywhere on the iHeartRadio app. You've been
listening to the Fork Report. You can always hear us
live on KFI AM six forty two to five pm
on Saturday, and anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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