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I need more ways to gently caress with Walmart. I used to work there and disliked it enough that I will go out of my way to avoid shopping there, but now I'm wondering if there's more I can do. There's worse hobbies to have. Maybe something to help the employees unionize?
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# ¿ Dec 6, 2016 16:52 |
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# ¿ May 3, 2024 19:34 |
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Plinkey posted:That's a good way to get the store shut down and everyone fired. Worse comes to worse, another Walmart closes. Still counts as loving with Walmart, right?
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# ¿ Dec 6, 2016 17:26 |
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Uncle Jam posted:This was/is a big problem in Detroit and literally took the death of some of the dudes who were doing it before these places actually got fixed and started renting out again.
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# ¿ Jun 4, 2017 15:43 |
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Underlings.
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# ¿ Jun 8, 2017 00:05 |
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fishmech posted:I mean the whole premise is no cheap burger chains exist anymore for lack of cheap beef right? So they'd simply have to their fish, their chicken, their wholly vegetarian stuff more often. Maybe bring in some much different recipes from their other regions and then list a burger that's pretty expensive now for a nod to continuity. And since those things will take time to manifest anyway, there's moves to lead the branding to downplay bugs, bring up whatever. I was reading really fast and I thought you were referring to things like mealworns and cricket flour. Totally nutritious and economical, as long as you can convince people to eat them. But it reminds me of trying out the Impossible (veggie) Burger in a trendy place in NYC - it tasted exactly like a fast food cheeseburger and fries...for $20. Good if it's a prototype, terrible if it's the finished product. TB, did any of McDonald's emergency plans refer to replacing or thinning their ingredients, when the current ones become unaffordable? Or is there not really room for that?
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# ¿ Jul 11, 2017 03:51 |
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# ¿ May 3, 2024 19:34 |
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Tiny Brontosaurus posted:Not in any conversations I had. They were pretty sensitive about food quality concerns - there was some flak about their chicken nuggets using meat glue () at the time. I think they've changed their recipe since then as a response to that. Only in restaurants so far, though it tasted specifically like a fast food burger, not a restaurant burger - I think it's the texture, a lot more finely ground. I know it's not that kind of iron, but the idea of having to mine for burgers greatly amuses me.
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# ¿ Jul 11, 2017 11:46 |