August 3, 2024 • 32 mins
Chipotle Portion Size. A Woman that's Allergic to EVERYTHING says how she improves her why of thinking. Fast Food Workers Push for Another Pay Increase.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to KFI EM six forty the four Purport
on demand on the iHeartRadio app. Hey, everybody, it's the
four Purport all Things Food, Beverage and beyond. I am
your well fed host, Neil Savedra.
Speaker 1 (00:14):
How do you do?
Speaker 2 (00:16):
Hope you're enjoying your wonderful Saturday afternoon on an hot Saturday,
Stay cool, enjoy yourself. We were talking about lemonade earlier.
If you want to join in on that conversation, you
have something to add, maybe a way you like to
make your lemonade, or maybe you stir it up with
different ingredients. I was talking about how basil and strawberry
(00:37):
lemonade is a fantastic combination. You can hit us up
on the talk back, very easy to do. You're listening
to us on the iHeartRadio app. You'll see on your
phone you'll see this little red icon with a microphone
on it that gives you thirty seconds to tell us
what's on your mind and we'll get a chance to
play them, hopefully coming up in just a little bit.
Right now, we're going to get into the potely portion size.
(01:02):
I don't know debaccle, conversation, whatever you want to call it.
But they're boosting portion sizes. That's the key in a
nutshell of what's going on after customer complaints. So Chipotle
is responding to these complaints by promising bigger portion sizes
at its restaurants. So this comes after numerous social media posts,
(01:26):
a lot of them on the tick and the talk
that happened because reviews were pointing out that some locations
weren't serving up enough food. So on July twenty fourth,
Chipotle CEO we talked about this on the air, Brian Nickel.
He addressed the issue during the company's second quarter twenty
twenty four earnings call, and he acknowledged that feedback on
(01:48):
platforms like x and TikTok were playing a role in
his decision to reassess its portion sizes. Some folks did
a study. Now there were some newspaper journalists and the like,
different journalists and of course TikTokers and social media folks
that were going to multiple locations and they were seeing
(02:09):
they were noticing that the portion size were different. And
this sway went from everything from like I think eight
percent to fourteen twenty four percent difference in the amount.
Speaker 1 (02:23):
Of food they got.
Speaker 2 (02:25):
Well, someone thought, hey, we're gonna put cameras on them
and see if it changes. The theory was if you're using
video when you're making the order, that the people that
worked at Chipotle tend to put more in your bowl
or in your breed or whatever you're doing.
Speaker 1 (02:44):
That was the gist of all.
Speaker 2 (02:46):
This, and he says, Nicole says he Brian Nicholl says,
I want to be clear about this, and I want
to clear the air about portion size concerns. We've always
aimed to give generous portions and we plan to keep
it that way. We never instructed anyone to give less.
(03:08):
That has been his argument the entire time. He said,
we have never told anybody to give less, and we
have to take them at his word. We don't have
any inner information to the contrary. But he mentioned that
negative feedback prompted a review of portion size across there
(03:28):
thirty five hundred US restaurants, and they found that about
ten percent of their locations needed retraining. So that's three
hundred and fifty locations, right, and I care the one
retraining to meet their portion standards. That's enough to make
a pretty big dent in things, and also to maybe
(03:49):
stir up some concerns if you're in those areas as
to whether you're getting a big enough bang.
Speaker 1 (03:55):
For your bucks.
Speaker 2 (03:57):
So they're stepping up training to make sure every bowl
rito meets their standard. I don't know why there isn't
just a scoop system or a portion system that just
makes everything equal. I mean, if you were making recipes
to cook or bake something, you'd have to make sure
those portions are correct. So portion size debate started early
(04:19):
May ish when food critic Keith Lee shared his disappointment
with Chipotle servings. He posted this video to his sixteen
plus million followers, expressing his concerns about the quality and
quantity of the food, including a viral steak case idea
that didn't live up to expectations. That is a big
(04:41):
kick in the beans when your company sixteen plus million
people that you are rare to find that audience on
any legacy traditional media in one fail swoop. So his
review sparked a wave of customer complaints, different reviews, many
(05:01):
people sharing their own experiences of stingy portions on Reddit,
on TikTok, on x all over the place. So TikTok
user Jack's dining room who has four point two million
still a big chunk chunk of humanity and views. On
his particular video, he expressed frustration over receiving two little
chicken in a bowl asking for more without wanting to pay.
Speaker 1 (05:23):
For extra meat.
Speaker 2 (05:25):
So in response to this outcry, Chipotle's chief Corporate Affairs
and Food Safety officer Laurie Shallow, she said on May
twenty eighth that the chain hadn't changed its portion sizes.
She encouraged customers to speak up if they feel the
not getting what they paid for, and amidst the backlash,
(05:46):
there was this controversial.
Speaker 1 (05:48):
Idea that.
Speaker 2 (05:52):
I told you about with the cameras, they would lead
to better portions if you were recording them. Now Chipotle
came out and said, don't do that. You're just going
to cause unnecessary pressure or anxiety on these poor people
that are trying to serve you. So you're kind of
smacking the face of the person on the serving level
(06:15):
instead of the company to make sure that their standards
and practices are clear across the board.
Speaker 1 (06:20):
So that does kind of stink.
Speaker 2 (06:22):
I realize people started doing that because they're like, I
want more bang for my buck, but it was bad.
And despite the complaints, Chipotle has reported a very strong
financial performance with an eighteen point two percent increased in
revenue to three billion dollars this quarter compared to last
year and the opening of fifty two new restaurants, so
(06:45):
they are living strong and.
Speaker 1 (06:47):
Bold with Chipotle.
Speaker 2 (06:49):
Chipotle has always been one of those restaurants where their
focus is usually on generosity of portions, fresh, clean ingredients.
Speaker 1 (07:02):
I know they've had a couple of issues in the past.
Speaker 2 (07:05):
When you deal with fresh ingredients, there's not a whole
lot of place to hide things, like some of the
outbreaks that they had had themselves with concerns, so that
happened some time ago. But when you're dealing with fresh food,
that happens happens.
Speaker 1 (07:26):
More or more rarely. That seems weird to say that
more and then rarely.
Speaker 2 (07:33):
AnyWho it happens. It's more rare for that to happen
in a fast food place. That is, you know, cooking
everything to one hundred and sixty five degrees right, because
that is going to kill the bacteria and you'll be
taken care of. So this seems at least for the
time that that is done and done, and we probably
(07:55):
won't hear more about it. I know that the people
who feel like they've been in empowered. That's a good thing.
But sometimes it feels like bullying. You just see people
jumping up and trouncing on. These poor folks are just
serving us.
Speaker 1 (08:12):
All right.
Speaker 2 (08:12):
I hop All you can Eat Pancakes. I hop is
bringing back it's famous All you Can Eat Pancakes from
start back on the twenty ninth in July, but it
goes through September fifteenth. That's what you have to remember.
You can dig into as many of I Hop's iconic
buttermilk pancakes as you want, all at a great price. Now,
this deal is perfect if you've got families, you're looking
(08:34):
to get a lot of bang for your buck during
a busy season, you go in there for breakfast. You
just order one of the breakfast combos that includes a
short stack of buttermilk pancakes, and after you finish that,
you'll get more pancakes brought to you. They bring them
two to time until you're full, And they do that
because pancakes are filling as hell, right, so there's no
(08:57):
sense in bringing you another massive stat or anything like that.
It's just two at a time into your full Now,
if you prefer to keep things simple, you start with
a full stack of five buttermilk pancakes. That's five bucks.
When you're ready for more, just ass and they'll get
you a short stack of two more pancakes with each
extra order. So it just keeps coming and coming and coming.
(09:22):
So when you're ready for this goodness is pancake goodness,
you want to make sure that you get your tail
to your local ihop and take advantage of the all
you can eat pancakes before the offer ends. And this
comes every now and again. I know it seems like
all these places are trying to wave their flag of
newness or change or bringing things back every now and again,
(09:44):
but this is how they keep things fresh. This is
how they keep you interested, in reminding you that you're out,
that they're out there right now, because there is a
lot of competition for your food dollars. So expect more
of this in the fast food or even the fast
casual categories because that is how they're trying to stay
afloat during pretty crazy times.
Speaker 3 (10:07):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:13):
How do you do?
Speaker 2 (10:14):
Thanks for hanging out with me on this incredibly hot Saturday.
It is beautiful outside, but man, it is hot. Stay
cool with refreshing beverages. We opened up the talkback, haven't
checked it, but please if you have something to add
to our conversation about lemonade. I started off the technique
(10:37):
of the week with lemonade today. Give you a little
history and background of lemonade. But then we went into
a recipe, a very simple recipe. But if you put
a little twist on your lemonade, that's a little different.
Or you refresh yourself on a hot day like today differently.
You just go to the iHeartRadio app on your phone
and you'll see a little red icon there with a
(10:57):
microphone in it or on it rather, and you.
Speaker 1 (11:00):
Just press that.
Speaker 2 (11:01):
You got thirty seconds to add your thoughts and they'll
go right to us right here. It's pretty cool how that.
Speaker 1 (11:08):
Happens, like magic.
Speaker 2 (11:10):
So we all complain about things that we don't like
about ourselves, right, too tall, too short, too fat, too thin,
whatever it is.
Speaker 1 (11:19):
We all have gripes.
Speaker 2 (11:20):
And then in addition to that, there's some limitations that
come with life, and that might be allergies or things
that you're battling. Well, when it comes to food allergies,
the one thing that becomes such a huge problem is
you have to eat. There are other allergies where you
can stay away from things, right, You got nut allergies. Yeah,
(11:44):
that's a hard one, and you've got to look around, milk,
these types of things. You got to look around and
make sure that it's not in your food. That's a
pain as it is, but can you imagine having one
hundred different.
Speaker 1 (11:58):
Allergies.
Speaker 2 (11:59):
To let me introduce you to Jenna, I gotta work
on this last name.
Speaker 1 (12:06):
I'm gonna go with.
Speaker 2 (12:08):
Guest Tetner g e st e t n e er
just Tetner, just Etner. I don't know, but I hope
I'm giving do injustice. She's twenty one years old, she's
right from here in Los Angeles. She has an extraordinary
challenge and to have this battle on the daily to
(12:30):
me is unfathomable. But she sounds like a pretty special person.
Speaker 1 (12:35):
Quite honestly.
Speaker 2 (12:35):
She's allergic to one hundred different things and can only
eat thirteen specific foods.
Speaker 1 (12:44):
Boom wow.
Speaker 2 (12:47):
Jenna was diagnosed with masked cell activation syndrome or MCAS. Now,
this condition is where the body has repeat allergic reactions.
Speaker 1 (13:01):
Like hives swelling.
Speaker 2 (13:06):
If that's not scary enough, how about low blood pressure
severe diarrhea. It's made her life incredibly difficult, especially when
it comes to food. So imagine you eating things and
having this mass cell activation syndrome and your body just
has allergic reactions these things, so you can't enjoy these foods.
(13:33):
So she shared with Fox News Digital that she always
had health issues, but they got worse when she was
about twelve, and she was always just labeled as sensitive.
She said, symptoms like pain, nausea, fatigue worsened with certain foods.
She picks up on that, and by cutting out problematic foods,
(13:55):
Jenna started to feel better. So by the time she
was eighteen, she was to eating fewer than fifteen foods
and knew she needed a diagnosis for both her physical
and mental help. Of course, can you imagine all of
these things where you're going through life, You're feeling these things,
(14:17):
and since they're not simple to experience outwardly by others,
you know, so they can't see them, they're looking around
that a lot of people are going to say, well,
it's probably in your head and you're fighting this and
not only are you fighting the foods in this case,
(14:39):
but you got to fight people saying, oh, she's just sensitive,
like her body's sensitive to certain things. Whatever it is, Well,
she needed a diagnosis. After a lot of confusion, she
was finally diagnosed with this MCAS and that put her
in a category that she could understand. Of course, this
is mass to sell activations syndrome, and now she manages
(15:02):
it with a very restrictive diet. So the thirteen foods
she can safely eat include whitefish, turkey, green beans, zucchini, cucumber, lime, dates, grapes, raspberries, pears,
(15:23):
chia seeds, water lily seeds, and olive oil. Okay, now
I don't have to live this way, so I'm never
gonna have to understand what it's like to be that restrictive.
Speaker 1 (15:37):
But at least that's a pretty decent list there. I
was thinking, that's not too bad of a diet. When
you read the headline, it sounds super limiting. But that's
not too bad.
Speaker 2 (15:47):
Yeah, it really, But it's easy for us to say
because we're not living by it. And one day I'm
going to say, so, can I have a hamburger. Let
me see, oh oh that doesn't fall into whitefish, turkey,
green beans and chini, cucumber, lime, dates, grapes, raspberries, pears,
gias seeds, water lily seeds, and olive oil. I mean,
(16:10):
that's a good list if you're a chef on a
contest and you've got to make something with it. But
it's not a great list when that's what you can
eat every day.
Speaker 1 (16:21):
Yeah, that's true.
Speaker 2 (16:22):
Yeah, you've got very little, if any carbohydrates just looking
through this and stuff. I mean, that really could be very,
very limiting. But as much as it is a challenge
for Jenna to go out and eat because most restaurants
(16:42):
don't have options that fit that diet, she has to
review menus super carefully contact restaurants to ensure her food
won't be crossed contaminated, and so it creates anxiety which
I can only imagine, because even small amounts of other
foods can trigger reaction and that can throw it everything off.
So he daily meals to consist of turkey and she
(17:03):
is ce pudding for breakfast, protein with vegetables for lunch
and dinner, and fruit or water lily seeds for a snack.
So she's just focusing on getting enough calories and nutrients
from these limited foods, but she seems to be positive.
(17:24):
She puts her experience and recipes on social media. She
loves showing the positive side by creating content that are
foods that she can eat. Her posts have been well received,
helping others feel validated and motivated, which I've got to
believe is super helpful to people. So her, Jenna's journey
with MCAS has been tough, but she's turning her challenges
(17:46):
into a source of inspiration and support for others. So
I applaud her and say, God bless you. That is
a crazy life to lead, but to go ahead and
turn that over and to show other people that there
is a still life to be had is a very
generous way to deal with.
Speaker 1 (18:06):
Something like that. So good on you, Jenna, Good on you.
Speaker 3 (18:09):
You're listening to The Fork Report with Neil Sevedra on
demand from KFI AM six forty.
Speaker 1 (18:15):
Do you do?
Speaker 2 (18:17):
Thanks for hanging out today on this very warm Saturday.
I want to remind you that you've got soul. How
Saturday is coming up with Talla Sharp at five o'clock
right after we go off the air. So stick around
for that. Always entertaining and informative. I like that it's local, baby,
(18:37):
he's doing name drops, name checking every town in southern California,
so give him a listen. And then of course unsolved
with Steve Gregory. So stick around. There is much more
to get to fast food wage rays. I know what
you're saying, Neil, didn't that already happen? Yes, yes, that
(19:01):
happened because newsome a push for it here in California.
Speaker 1 (19:07):
This is something a little different.
Speaker 2 (19:09):
So about four months ago we had that going on, right,
California raised the minimum wage for fast food workers went
from sixteen dollars if you remember, to twenty dollars an
hour four bucks boom right there. And the union representing
thousands of these employees are now four months later, asking
(19:30):
for another raise. So at the first meeting of the
state's Fast Food Council just this past Wednesday, the California
Fast Food Workers Union, which is a part of the
Service Employees International Union, which you're probably more familiar with
the SEIU, they made their case for further increase. Now
they're asking for the minimum wage to be bumped up
(19:50):
to twenty dollars in seventy seven zero cents an hour
by January first, twenty twenty five. They say, this keeps
pace with the right living cost. So I you know,
that's the job of the union. That's their job to
push and to try and get more money and do
(20:11):
all those things. So the union is also pushing for
more reliable schedules. I don't know how that works with
fast food enforcement of back pay, now that would have
something to do.
Speaker 1 (20:26):
What are you going to back pay?
Speaker 2 (20:28):
Usually back pay is if something was unforeseen or something
was unseen and they said, hey, we caught this, we
got to pay you for what we missed, whatever it is.
Speaker 1 (20:41):
I'm curious as to what that back pay stands for.
Speaker 2 (20:44):
Deeper look into what they describe as widespread issues in
the industry, including wage theft, harassment, discrimination, and unsafe working conditions,
that it should be a focus. Absolutely. The wage theft
is is often when they're not paying you for the time,
or they're nickel and diming the edges of things, so
(21:06):
they're cutting off the edges of things, or maybe taking
a tip and management is taking a cut of the
tip rather than it being distributed among the workers.
Speaker 1 (21:17):
That's wrong.
Speaker 2 (21:18):
All of those things are incredibly important. But as the
California's fast food industry is, you know, continues to grow,
workers are advocating for better pay that I get. How
better pay is going to be any worker. Safer workplaces
is a no brainer, and clearer job rights. I'm not
(21:40):
sure what that means if you're talking about, you know,
stable hours and all these things. It can change in
the fast food industry because it's not a consistent type
of business. Certain hours are going to do better than others,
and they've got to keep their cost downs so that
wage increase. The bill twelve twenty eight that implemented that
(22:02):
wage increase caused a lot of conversation, a lot of
people saying, oh, you know, it kind of goes along
political lines. But me being somebody that's independent in the
center here, I look at it logically and I say
it didn't benefit anybody. It looks like it did, or
(22:24):
people feel like on paper that.
Speaker 1 (22:26):
It would, but it didn't.
Speaker 2 (22:28):
People that couldn't pay for the food before still can't
pay for it, that are working there. It is you
have to you can't throw money at this one. It's
got to be stripped down and the whole process has
to be looked at what kind of job is this.
Is it a job that you're going to be able
to live off. Probably not, not unless you're in management
or you move up. And that's going to continue to
(22:50):
happen even more quickly. I think the only thing this
will do is increase or push the rapid movement a
change in technology. Fast food needs two things. It needs
to be fast and it needs to be inexpensive. You
change either of those and you're competing in a whole
(23:13):
different pool in which these places will close. They are
already closing, and they are already changing the way they
run things, including using digital options. They are outsourcing cash.
I heard on listening to Rich on Tech today he
(23:37):
was interviewing somebody breaking down some of the tech that
is coming into the fast food industry and how he
was in New York, I believe, and went to a
McDonald's where you could see no one working there. Now,
there had to be someone making the food, but you
could not see them. There was no nobody coming to
deal with you at the counter. And that's going to
(23:58):
become the norm. So what ends up happening there is
going to be fewer jobs and you're going to have
to probably be more educated to get them when they're
higher paid.
Speaker 1 (24:09):
So really you're going to I'm not a.
Speaker 2 (24:12):
Big fan of this, let's take a run off the
ladder and therefore we're helping people. It doesn't work that way.
And I know there's a lot of arguments out there
and people a lot of them deal with I find
whenever you get to these things, it's easy to get
into the emotional place and wanting to argue my new
(24:32):
mouth argue emotionally because you get into these being humans.
They are humans, but an employer sees them as employees.
There's a lot of really wonderful people that I love.
I wouldn't want them to be the president of the
United States. There's a lot of people that I love
(24:53):
that I wouldn't want to work for me if I
had a business like that that needed those kinds of workers.
Speaker 1 (24:59):
So I think it.
Speaker 2 (25:00):
Is its original purpose is a step up.
Speaker 1 (25:06):
A place to step up.
Speaker 2 (25:08):
Is not seen anymore, and I think that's going to
be a huge loss because this they're struggling, and it's
not just the big old, you know, monster conglomerates and
corporations that are swallowing all these things. All these businesses
started out as small businesses at one point and continue
to grow and grow and grow and become corporations. Yes,
(25:32):
but corporations are made up of people as well, and
I think that the model's broken. I think expectations as
to whether it should be a living wage, not all
jobs are going to be a living wage. I've never
understood that. When I was a kid and I had
a job, they weren't. Now I never I came.
Speaker 1 (25:52):
We were broke, we had no money growing up, none.
Speaker 2 (25:57):
But I walked into a place with a beat up
portfolio of sketches I had done. I went to a
trade school to understand and learn about printing, and I
took those things. And I never ever did the the
fast food route.
Speaker 1 (26:16):
I wish I did, I really wish I did.
Speaker 2 (26:19):
I think it's hard work, but I don't think it's
super smart work. I don't think it needs a lot.
You need a body, and you need to be able
to do simple tasks. And as long as it's that,
they're never going to want to throw a lot of
money at it. It's just not worth that. We're seeing
this in that, you know, home industry. Right now, in
(26:43):
real estate, people are saying those prices have to come down. Well,
you know, everybody wants to be to criticize one side
or the other, but the reality is you as a consumer,
what the cheapest products possible, and you want to you know,
beat down people that own places to rent all that.
But on the flip side, you say, these people that
(27:03):
are working there need to make more money. Well, which
there's a balance in there, and there's a point where
they just won't pay for that. It's not worth it
for them because anybody can do it. And so we're
going to be back in this place over and over
again if we just think about the emotional thing, which is, yeah,
I want people to make as much as they can,
but then I'm not going to go and pay eighteen
(27:25):
dollars for a hamburger and fries.
Speaker 1 (27:27):
I just won't.
Speaker 2 (27:29):
And then the system breaks down. So there's a lot
more to it. I think it needs to be stripped
and rebuilt. I think the whole restaurant industry is having
problems because of it, and these little bits and pieces
of messing with the ladder and thinking we're doing something,
it's going to end up being nothing ultimately, and we're
going to be back in the same place. And this
is more of it, and I think they're just going
(27:50):
to buy their self or cost themselves out of this job,
the same way I've seen in our own industry. I've
seen people go in with managers and the life going
in asking for lots of money, and then sooner or later,
the company goes that person isn't worth it, they're not
making us enough, and then they go away.
Speaker 1 (28:09):
Sucks. That's the reality.
Speaker 3 (28:12):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (28:17):
How do you do?
Speaker 2 (28:19):
Thanks for hanging out here on this beautiful Saturday afternoon
in southern California.
Speaker 1 (28:25):
Ooo oie.
Speaker 2 (28:27):
With the hot out here, very hot, beautiful day.
Speaker 1 (28:32):
I just ran outside to grab something.
Speaker 2 (28:34):
I'm like, holy smokes, you see, folks, I'm bald man,
and when you get hot, it doesn't absorb anywhere.
Speaker 1 (28:45):
I just become like a rain tree.
Speaker 2 (28:47):
So AnyWho, it is hot outside, stay somewhere cool in
the shade. Make sure you get lots of liquids in
your body to stay hydrated.
Speaker 1 (28:58):
Of course. All right, So.
Speaker 2 (29:01):
Talking about the minimum wage hike and how you know,
redefining those things don't always or hiking them up don't
always help We see this because you just got a
four dollars price or pay wage hike in California here
if you work at a fast food place, and now
(29:23):
the SEIU has the union is fighting for another seventy
cent raise because the four dollars wasn't enough. And that
kind of has proved my point in all of this
that it's not going to be enough, because if you're
looking for a living wage, this is not the job
(29:45):
for you unless you get into management and the like.
Speaker 1 (29:49):
So I believe we're going to see those jobs go away.
Speaker 2 (29:53):
They just are burger flipping, flipping French fries, even taking orders,
especially as more and more of the restaurant portions the
actual sit down or the so called dining room, which
I just think of as like homeless air conditioning basically
is what it is. If you drive around in my
(30:14):
area here in Los Angeles and you look around at
these places, most of the time, it's just homeless folks
going in their for air conditioning, and a lot of
them will just get a container of some kind and
just keep taking free sodas or whatever, and no one
(30:34):
says anything because they don't want stuff thrown at them.
And all the other garbage that comes with them, so
those are going to go away. You are already seeing
in places in New York actual fast casual restaurants where
you don't have a live person in front of you.
(30:55):
It's basically a zoom call that takes your order. And
there are people in the Philippines. So the system's broken,
and the prices still go up to kind of carry over.
Because food prices go up and then service goes. The
cost of having people serve you is going to go up,
(31:16):
and that system will break at some point. There's just
a point where we say, hey, I don't want to
pay that for that food. It just won't be worth it,
just like I'm saying a particular skill is not worth
more money. There's just it's not if you can have
it cheaper done by a robot or something like that.
(31:40):
That's what business is going to do because business is
looking for ways to be efficient in many different ways,
including not how having you know, someone call out sick,
not have some somebody come in and say, well, these
aren't consistent hours to work whatever, then they will solve
the problem problem to benefit fit them. If they needed
(32:02):
you and there was nothing else they could do except
have you, then you'd have an argument, but this won't
because eventually it will price itself out of people like
you and me that enjoy fast food using it. When
(32:22):
we return, i'll tell you about the Mercury News went
and did a very interesting story on trying to get
a fast food meal for ten bucks.
Speaker 1 (32:35):
We'll see how that worked out.
Speaker 2 (32:38):
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 Neil Savedra.
Speaker 2 (00:01):
You're listening to KFI EM six forty the four Purport
on demand on the iHeartRadio app. Hey, everybody, it's the
four Purport all Things Food, Beverage and beyond. I am
your well fed host, Neil Savedra.
Speaker 1 (00:14):
How do you do?
Speaker 2 (00:16):
Hope you're enjoying your wonderful Saturday afternoon on an hot Saturday,
Stay cool, enjoy yourself. We were talking about lemonade earlier.
If you want to join in on that conversation, you
have something to add, maybe a way you like to
make your lemonade, or maybe you stir it up with
different ingredients. I was talking about how basil and strawberry
(00:37):
lemonade is a fantastic combination. You can hit us up
on the talk back, very easy to do. You're listening
to us on the iHeartRadio app. You'll see on your
phone you'll see this little red icon with a microphone
on it that gives you thirty seconds to tell us
what's on your mind and we'll get a chance to
play them, hopefully coming up in just a little bit.
Right now, we're going to get into the potely portion size.
(01:02):
I don't know debaccle, conversation, whatever you want to call it.
But they're boosting portion sizes. That's the key in a
nutshell of what's going on after customer complaints. So Chipotle
is responding to these complaints by promising bigger portion sizes
at its restaurants. So this comes after numerous social media posts,
(01:26):
a lot of them on the tick and the talk
that happened because reviews were pointing out that some locations
weren't serving up enough food. So on July twenty fourth,
Chipotle CEO we talked about this on the air, Brian Nickel.
He addressed the issue during the company's second quarter twenty
twenty four earnings call, and he acknowledged that feedback on
(01:48):
platforms like x and TikTok were playing a role in
his decision to reassess its portion sizes. Some folks did
a study. Now there were some newspaper journalists and the like,
different journalists and of course TikTokers and social media folks
that were going to multiple locations and they were seeing
(02:09):
they were noticing that the portion size were different. And
this sway went from everything from like I think eight
percent to fourteen twenty four percent difference in the amount.
Speaker 1 (02:23):
Of food they got.
Speaker 2 (02:25):
Well, someone thought, hey, we're gonna put cameras on them
and see if it changes. The theory was if you're using
video when you're making the order, that the people that
worked at Chipotle tend to put more in your bowl
or in your breed or whatever you're doing.
Speaker 1 (02:44):
That was the gist of all.
Speaker 2 (02:46):
This, and he says, Nicole says he Brian Nicholl says,
I want to be clear about this, and I want
to clear the air about portion size concerns. We've always
aimed to give generous portions and we plan to keep
it that way. We never instructed anyone to give less.
(03:08):
That has been his argument the entire time. He said,
we have never told anybody to give less, and we
have to take them at his word. We don't have
any inner information to the contrary. But he mentioned that
negative feedback prompted a review of portion size across there
(03:28):
thirty five hundred US restaurants, and they found that about
ten percent of their locations needed retraining. So that's three
hundred and fifty locations, right, and I care the one
retraining to meet their portion standards. That's enough to make
a pretty big dent in things, and also to maybe
(03:49):
stir up some concerns if you're in those areas as
to whether you're getting a big enough bang.
Speaker 1 (03:55):
For your bucks.
Speaker 2 (03:57):
So they're stepping up training to make sure every bowl
rito meets their standard. I don't know why there isn't
just a scoop system or a portion system that just
makes everything equal. I mean, if you were making recipes
to cook or bake something, you'd have to make sure
those portions are correct. So portion size debate started early
(04:19):
May ish when food critic Keith Lee shared his disappointment
with Chipotle servings. He posted this video to his sixteen
plus million followers, expressing his concerns about the quality and
quantity of the food, including a viral steak case idea
that didn't live up to expectations. That is a big
(04:41):
kick in the beans when your company sixteen plus million
people that you are rare to find that audience on
any legacy traditional media in one fail swoop. So his
review sparked a wave of customer complaints, different reviews, many
(05:01):
people sharing their own experiences of stingy portions on Reddit,
on TikTok, on x all over the place. So TikTok
user Jack's dining room who has four point two million
still a big chunk chunk of humanity and views. On
his particular video, he expressed frustration over receiving two little
chicken in a bowl asking for more without wanting to pay.
Speaker 1 (05:23):
For extra meat.
Speaker 2 (05:25):
So in response to this outcry, Chipotle's chief Corporate Affairs
and Food Safety officer Laurie Shallow, she said on May
twenty eighth that the chain hadn't changed its portion sizes.
She encouraged customers to speak up if they feel the
not getting what they paid for, and amidst the backlash,
(05:46):
there was this controversial.
Speaker 1 (05:48):
Idea that.
Speaker 2 (05:52):
I told you about with the cameras, they would lead
to better portions if you were recording them. Now Chipotle
came out and said, don't do that. You're just going
to cause unnecessary pressure or anxiety on these poor people
that are trying to serve you. So you're kind of
smacking the face of the person on the serving level
(06:15):
instead of the company to make sure that their standards
and practices are clear across the board.
Speaker 1 (06:20):
So that does kind of stink.
Speaker 2 (06:22):
I realize people started doing that because they're like, I
want more bang for my buck, but it was bad.
And despite the complaints, Chipotle has reported a very strong
financial performance with an eighteen point two percent increased in
revenue to three billion dollars this quarter compared to last
year and the opening of fifty two new restaurants, so
(06:45):
they are living strong and.
Speaker 1 (06:47):
Bold with Chipotle.
Speaker 2 (06:49):
Chipotle has always been one of those restaurants where their
focus is usually on generosity of portions, fresh, clean ingredients.
Speaker 1 (07:02):
I know they've had a couple of issues in the past.
Speaker 2 (07:05):
When you deal with fresh ingredients, there's not a whole
lot of place to hide things, like some of the
outbreaks that they had had themselves with concerns, so that
happened some time ago. But when you're dealing with fresh food,
that happens happens.
Speaker 1 (07:26):
More or more rarely. That seems weird to say that
more and then rarely.
Speaker 2 (07:33):
AnyWho it happens. It's more rare for that to happen
in a fast food place. That is, you know, cooking
everything to one hundred and sixty five degrees right, because
that is going to kill the bacteria and you'll be
taken care of. So this seems at least for the
time that that is done and done, and we probably
(07:55):
won't hear more about it. I know that the people
who feel like they've been in empowered. That's a good thing.
But sometimes it feels like bullying. You just see people
jumping up and trouncing on. These poor folks are just
serving us.
Speaker 1 (08:12):
All right.
Speaker 2 (08:12):
I hop All you can Eat Pancakes. I hop is
bringing back it's famous All you Can Eat Pancakes from
start back on the twenty ninth in July, but it
goes through September fifteenth. That's what you have to remember.
You can dig into as many of I Hop's iconic
buttermilk pancakes as you want, all at a great price. Now,
this deal is perfect if you've got families, you're looking
(08:34):
to get a lot of bang for your buck during
a busy season, you go in there for breakfast. You
just order one of the breakfast combos that includes a
short stack of buttermilk pancakes, and after you finish that,
you'll get more pancakes brought to you. They bring them
two to time until you're full, And they do that
because pancakes are filling as hell, right, so there's no
(08:57):
sense in bringing you another massive stat or anything like that.
It's just two at a time into your full Now,
if you prefer to keep things simple, you start with
a full stack of five buttermilk pancakes. That's five bucks.
When you're ready for more, just ass and they'll get
you a short stack of two more pancakes with each
extra order. So it just keeps coming and coming and coming.
(09:22):
So when you're ready for this goodness is pancake goodness,
you want to make sure that you get your tail
to your local ihop and take advantage of the all
you can eat pancakes before the offer ends. And this
comes every now and again. I know it seems like
all these places are trying to wave their flag of
newness or change or bringing things back every now and again,
(09:44):
but this is how they keep things fresh. This is
how they keep you interested, in reminding you that you're out,
that they're out there right now, because there is a
lot of competition for your food dollars. So expect more
of this in the fast food or even the fast
casual categories because that is how they're trying to stay
afloat during pretty crazy times.
Speaker 3 (10:07):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:13):
How do you do?
Speaker 2 (10:14):
Thanks for hanging out with me on this incredibly hot Saturday.
It is beautiful outside, but man, it is hot. Stay
cool with refreshing beverages. We opened up the talkback, haven't
checked it, but please if you have something to add
to our conversation about lemonade. I started off the technique
(10:37):
of the week with lemonade today. Give you a little
history and background of lemonade. But then we went into
a recipe, a very simple recipe. But if you put
a little twist on your lemonade, that's a little different.
Or you refresh yourself on a hot day like today differently.
You just go to the iHeartRadio app on your phone
and you'll see a little red icon there with a
(10:57):
microphone in it or on it rather, and you.
Speaker 1 (11:00):
Just press that.
Speaker 2 (11:01):
You got thirty seconds to add your thoughts and they'll
go right to us right here. It's pretty cool how that.
Speaker 1 (11:08):
Happens, like magic.
Speaker 2 (11:10):
So we all complain about things that we don't like
about ourselves, right, too tall, too short, too fat, too thin,
whatever it is.
Speaker 1 (11:19):
We all have gripes.
Speaker 2 (11:20):
And then in addition to that, there's some limitations that
come with life, and that might be allergies or things
that you're battling. Well, when it comes to food allergies,
the one thing that becomes such a huge problem is
you have to eat. There are other allergies where you
can stay away from things, right, You got nut allergies. Yeah,
(11:44):
that's a hard one, and you've got to look around, milk,
these types of things. You got to look around and
make sure that it's not in your food. That's a
pain as it is, but can you imagine having one
hundred different.
Speaker 1 (11:58):
Allergies.
Speaker 2 (11:59):
To let me introduce you to Jenna, I gotta work
on this last name.
Speaker 1 (12:06):
I'm gonna go with.
Speaker 2 (12:08):
Guest Tetner g e st e t n e er
just Tetner, just Etner. I don't know, but I hope
I'm giving do injustice. She's twenty one years old, she's
right from here in Los Angeles. She has an extraordinary
challenge and to have this battle on the daily to
(12:30):
me is unfathomable. But she sounds like a pretty special person.
Speaker 1 (12:35):
Quite honestly.
Speaker 2 (12:35):
She's allergic to one hundred different things and can only
eat thirteen specific foods.
Speaker 1 (12:44):
Boom wow.
Speaker 2 (12:47):
Jenna was diagnosed with masked cell activation syndrome or MCAS. Now,
this condition is where the body has repeat allergic reactions.
Speaker 1 (13:01):
Like hives swelling.
Speaker 2 (13:06):
If that's not scary enough, how about low blood pressure
severe diarrhea. It's made her life incredibly difficult, especially when
it comes to food. So imagine you eating things and
having this mass cell activation syndrome and your body just
has allergic reactions these things, so you can't enjoy these foods.
(13:33):
So she shared with Fox News Digital that she always
had health issues, but they got worse when she was
about twelve, and she was always just labeled as sensitive.
She said, symptoms like pain, nausea, fatigue worsened with certain foods.
She picks up on that, and by cutting out problematic foods,
(13:55):
Jenna started to feel better. So by the time she
was eighteen, she was to eating fewer than fifteen foods
and knew she needed a diagnosis for both her physical
and mental help. Of course, can you imagine all of
these things where you're going through life, You're feeling these things,
(14:17):
and since they're not simple to experience outwardly by others,
you know, so they can't see them, they're looking around
that a lot of people are going to say, well,
it's probably in your head and you're fighting this and
not only are you fighting the foods in this case,
(14:39):
but you got to fight people saying, oh, she's just sensitive,
like her body's sensitive to certain things. Whatever it is, Well,
she needed a diagnosis. After a lot of confusion, she
was finally diagnosed with this MCAS and that put her
in a category that she could understand. Of course, this
is mass to sell activations syndrome, and now she manages
(15:02):
it with a very restrictive diet. So the thirteen foods
she can safely eat include whitefish, turkey, green beans, zucchini, cucumber, lime, dates, grapes, raspberries, pears,
(15:23):
chia seeds, water lily seeds, and olive oil. Okay, now
I don't have to live this way, so I'm never
gonna have to understand what it's like to be that restrictive.
Speaker 1 (15:37):
But at least that's a pretty decent list there. I
was thinking, that's not too bad of a diet. When
you read the headline, it sounds super limiting. But that's
not too bad.
Speaker 2 (15:47):
Yeah, it really, But it's easy for us to say
because we're not living by it. And one day I'm
going to say, so, can I have a hamburger. Let
me see, oh oh that doesn't fall into whitefish, turkey,
green beans and chini, cucumber, lime, dates, grapes, raspberries, pears,
gias seeds, water lily seeds, and olive oil. I mean,
(16:10):
that's a good list if you're a chef on a
contest and you've got to make something with it. But
it's not a great list when that's what you can
eat every day.
Speaker 1 (16:21):
Yeah, that's true.
Speaker 2 (16:22):
Yeah, you've got very little, if any carbohydrates just looking
through this and stuff. I mean, that really could be very,
very limiting. But as much as it is a challenge
for Jenna to go out and eat because most restaurants
(16:42):
don't have options that fit that diet, she has to
review menus super carefully contact restaurants to ensure her food
won't be crossed contaminated, and so it creates anxiety which
I can only imagine, because even small amounts of other
foods can trigger reaction and that can throw it everything off.
So he daily meals to consist of turkey and she
(17:03):
is ce pudding for breakfast, protein with vegetables for lunch
and dinner, and fruit or water lily seeds for a snack.
So she's just focusing on getting enough calories and nutrients
from these limited foods, but she seems to be positive.
(17:24):
She puts her experience and recipes on social media. She
loves showing the positive side by creating content that are
foods that she can eat. Her posts have been well received,
helping others feel validated and motivated, which I've got to
believe is super helpful to people. So her, Jenna's journey
with MCAS has been tough, but she's turning her challenges
(17:46):
into a source of inspiration and support for others. So
I applaud her and say, God bless you. That is
a crazy life to lead, but to go ahead and
turn that over and to show other people that there
is a still life to be had is a very
generous way to deal with.
Speaker 1 (18:06):
Something like that. So good on you, Jenna, Good on you.
Speaker 3 (18:09):
You're listening to The Fork Report with Neil Sevedra on
demand from KFI AM six forty.
Speaker 1 (18:15):
Do you do?
Speaker 2 (18:17):
Thanks for hanging out today on this very warm Saturday.
I want to remind you that you've got soul. How
Saturday is coming up with Talla Sharp at five o'clock
right after we go off the air. So stick around
for that. Always entertaining and informative. I like that it's local, baby,
(18:37):
he's doing name drops, name checking every town in southern California,
so give him a listen. And then of course unsolved
with Steve Gregory. So stick around. There is much more
to get to fast food wage rays. I know what
you're saying, Neil, didn't that already happen? Yes, yes, that
(19:01):
happened because newsome a push for it here in California.
Speaker 1 (19:07):
This is something a little different.
Speaker 2 (19:09):
So about four months ago we had that going on, right,
California raised the minimum wage for fast food workers went
from sixteen dollars if you remember, to twenty dollars an
hour four bucks boom right there. And the union representing
thousands of these employees are now four months later, asking
(19:30):
for another raise. So at the first meeting of the
state's Fast Food Council just this past Wednesday, the California
Fast Food Workers Union, which is a part of the
Service Employees International Union, which you're probably more familiar with
the SEIU, they made their case for further increase. Now
they're asking for the minimum wage to be bumped up
(19:50):
to twenty dollars in seventy seven zero cents an hour
by January first, twenty twenty five. They say, this keeps
pace with the right living cost. So I you know,
that's the job of the union. That's their job to
push and to try and get more money and do
(20:11):
all those things. So the union is also pushing for
more reliable schedules. I don't know how that works with
fast food enforcement of back pay, now that would have
something to do.
Speaker 1 (20:26):
What are you going to back pay?
Speaker 2 (20:28):
Usually back pay is if something was unforeseen or something
was unseen and they said, hey, we caught this, we
got to pay you for what we missed, whatever it is.
Speaker 1 (20:41):
I'm curious as to what that back pay stands for.
Speaker 2 (20:44):
Deeper look into what they describe as widespread issues in
the industry, including wage theft, harassment, discrimination, and unsafe working conditions,
that it should be a focus. Absolutely. The wage theft
is is often when they're not paying you for the time,
or they're nickel and diming the edges of things, so
(21:06):
they're cutting off the edges of things, or maybe taking
a tip and management is taking a cut of the
tip rather than it being distributed among the workers.
Speaker 1 (21:17):
That's wrong.
Speaker 2 (21:18):
All of those things are incredibly important. But as the
California's fast food industry is, you know, continues to grow,
workers are advocating for better pay that I get. How
better pay is going to be any worker. Safer workplaces
is a no brainer, and clearer job rights. I'm not
(21:40):
sure what that means if you're talking about, you know,
stable hours and all these things. It can change in
the fast food industry because it's not a consistent type
of business. Certain hours are going to do better than others,
and they've got to keep their cost downs so that
wage increase. The bill twelve twenty eight that implemented that
(22:02):
wage increase caused a lot of conversation, a lot of
people saying, oh, you know, it kind of goes along
political lines. But me being somebody that's independent in the
center here, I look at it logically and I say
it didn't benefit anybody. It looks like it did, or
(22:24):
people feel like on paper that.
Speaker 1 (22:26):
It would, but it didn't.
Speaker 2 (22:28):
People that couldn't pay for the food before still can't
pay for it, that are working there. It is you
have to you can't throw money at this one. It's
got to be stripped down and the whole process has
to be looked at what kind of job is this.
Is it a job that you're going to be able
to live off. Probably not, not unless you're in management
or you move up. And that's going to continue to
(22:50):
happen even more quickly. I think the only thing this
will do is increase or push the rapid movement a
change in technology. Fast food needs two things. It needs
to be fast and it needs to be inexpensive. You
change either of those and you're competing in a whole
(23:13):
different pool in which these places will close. They are
already closing, and they are already changing the way they
run things, including using digital options. They are outsourcing cash.
I heard on listening to Rich on Tech today he
(23:37):
was interviewing somebody breaking down some of the tech that
is coming into the fast food industry and how he
was in New York, I believe, and went to a
McDonald's where you could see no one working there. Now,
there had to be someone making the food, but you
could not see them. There was no nobody coming to
deal with you at the counter. And that's going to
(23:58):
become the norm. So what ends up happening there is
going to be fewer jobs and you're going to have
to probably be more educated to get them when they're
higher paid.
Speaker 1 (24:09):
So really you're going to I'm not a.
Speaker 2 (24:12):
Big fan of this, let's take a run off the
ladder and therefore we're helping people. It doesn't work that way.
And I know there's a lot of arguments out there
and people a lot of them deal with I find
whenever you get to these things, it's easy to get
into the emotional place and wanting to argue my new
(24:32):
mouth argue emotionally because you get into these being humans.
They are humans, but an employer sees them as employees.
There's a lot of really wonderful people that I love.
I wouldn't want them to be the president of the
United States. There's a lot of people that I love
(24:53):
that I wouldn't want to work for me if I
had a business like that that needed those kinds of workers.
Speaker 1 (24:59):
So I think it.
Speaker 2 (25:00):
Is its original purpose is a step up.
Speaker 1 (25:06):
A place to step up.
Speaker 2 (25:08):
Is not seen anymore, and I think that's going to
be a huge loss because this they're struggling, and it's
not just the big old, you know, monster conglomerates and
corporations that are swallowing all these things. All these businesses
started out as small businesses at one point and continue
to grow and grow and grow and become corporations. Yes,
(25:32):
but corporations are made up of people as well, and
I think that the model's broken. I think expectations as
to whether it should be a living wage, not all
jobs are going to be a living wage. I've never
understood that. When I was a kid and I had
a job, they weren't. Now I never I came.
Speaker 1 (25:52):
We were broke, we had no money growing up, none.
Speaker 2 (25:57):
But I walked into a place with a beat up
portfolio of sketches I had done. I went to a
trade school to understand and learn about printing, and I
took those things. And I never ever did the the
fast food route.
Speaker 1 (26:16):
I wish I did, I really wish I did.
Speaker 2 (26:19):
I think it's hard work, but I don't think it's
super smart work. I don't think it needs a lot.
You need a body, and you need to be able
to do simple tasks. And as long as it's that,
they're never going to want to throw a lot of
money at it. It's just not worth that. We're seeing
this in that, you know, home industry. Right now, in
(26:43):
real estate, people are saying those prices have to come down. Well,
you know, everybody wants to be to criticize one side
or the other, but the reality is you as a consumer,
what the cheapest products possible, and you want to you know,
beat down people that own places to rent all that.
But on the flip side, you say, these people that
(27:03):
are working there need to make more money. Well, which
there's a balance in there, and there's a point where
they just won't pay for that. It's not worth it
for them because anybody can do it. And so we're
going to be back in this place over and over
again if we just think about the emotional thing, which is, yeah,
I want people to make as much as they can,
but then I'm not going to go and pay eighteen
(27:25):
dollars for a hamburger and fries.
Speaker 1 (27:27):
I just won't.
Speaker 2 (27:29):
And then the system breaks down. So there's a lot
more to it. I think it needs to be stripped
and rebuilt. I think the whole restaurant industry is having
problems because of it, and these little bits and pieces
of messing with the ladder and thinking we're doing something,
it's going to end up being nothing ultimately, and we're
going to be back in the same place. And this
is more of it, and I think they're just going
(27:50):
to buy their self or cost themselves out of this job,
the same way I've seen in our own industry. I've
seen people go in with managers and the life going
in asking for lots of money, and then sooner or later,
the company goes that person isn't worth it, they're not
making us enough, and then they go away.
Speaker 1 (28:09):
Sucks. That's the reality.
Speaker 3 (28:12):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (28:17):
How do you do?
Speaker 2 (28:19):
Thanks for hanging out here on this beautiful Saturday afternoon
in southern California.
Speaker 1 (28:25):
Ooo oie.
Speaker 2 (28:27):
With the hot out here, very hot, beautiful day.
Speaker 1 (28:32):
I just ran outside to grab something.
Speaker 2 (28:34):
I'm like, holy smokes, you see, folks, I'm bald man,
and when you get hot, it doesn't absorb anywhere.
Speaker 1 (28:45):
I just become like a rain tree.
Speaker 2 (28:47):
So AnyWho, it is hot outside, stay somewhere cool in
the shade. Make sure you get lots of liquids in
your body to stay hydrated.
Speaker 1 (28:58):
Of course. All right, So.
Speaker 2 (29:01):
Talking about the minimum wage hike and how you know,
redefining those things don't always or hiking them up don't
always help We see this because you just got a
four dollars price or pay wage hike in California here
if you work at a fast food place, and now
(29:23):
the SEIU has the union is fighting for another seventy
cent raise because the four dollars wasn't enough. And that
kind of has proved my point in all of this
that it's not going to be enough, because if you're
looking for a living wage, this is not the job
(29:45):
for you unless you get into management and the like.
Speaker 1 (29:49):
So I believe we're going to see those jobs go away.
Speaker 2 (29:53):
They just are burger flipping, flipping French fries, even taking orders,
especially as more and more of the restaurant portions the
actual sit down or the so called dining room, which
I just think of as like homeless air conditioning basically
is what it is. If you drive around in my
(30:14):
area here in Los Angeles and you look around at
these places, most of the time, it's just homeless folks
going in their for air conditioning, and a lot of
them will just get a container of some kind and
just keep taking free sodas or whatever, and no one
(30:34):
says anything because they don't want stuff thrown at them.
And all the other garbage that comes with them, so
those are going to go away. You are already seeing
in places in New York actual fast casual restaurants where
you don't have a live person in front of you.
(30:55):
It's basically a zoom call that takes your order. And
there are people in the Philippines. So the system's broken,
and the prices still go up to kind of carry over.
Because food prices go up and then service goes. The
cost of having people serve you is going to go up,
(31:16):
and that system will break at some point. There's just
a point where we say, hey, I don't want to
pay that for that food. It just won't be worth it,
just like I'm saying a particular skill is not worth
more money. There's just it's not if you can have
it cheaper done by a robot or something like that.
(31:40):
That's what business is going to do because business is
looking for ways to be efficient in many different ways,
including not how having you know, someone call out sick,
not have some somebody come in and say, well, these
aren't consistent hours to work whatever, then they will solve
the problem problem to benefit fit them. If they needed
(32:02):
you and there was nothing else they could do except
have you, then you'd have an argument, but this won't
because eventually it will price itself out of people like
you and me that enjoy fast food using it. When
(32:22):
we return, i'll tell you about the Mercury News went
and did a very interesting story on trying to get
a fast food meal for ten bucks.
Speaker 1 (32:35):
We'll see how that worked out.
Speaker 2 (32:38):
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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