What's your favorite fast food?

[samhexum]

44,000 Diners Voted on the Best-Tasting Fast-Food Burger — This Chain Came Out on Top

Hand-shaped patties propelled this burger chain to the top of the list.

https://apple.news/Arn2cxAr5S1iMtmnfJe9qUA

[samhexum]

A Texas woman is suing McDonald's after being leveled by a Sausage McMuffin with Egg she alleges was "wholly unfit for human consumption," according to a lawsuit reviewed by The Independent.

In a civil complaint filed May 26 in Manhattan Supreme Court, Yvette Hinds describes the sandwich that took her out as having contained "contaminants, poisons, toxins, parasites, bacteria, germs and/or organisms which would and did cause various serious personal injuries."

Upon finishing the McMuffin, Hinds became "violently ill and nauseated," suffering "severe pains and distress throughout her body," the complaint goes on.

Her "physical, nervous and mental systems were seriously and permanently injured by such contaminated food," and Hinds was forced to endure "several operations, procedures and treatments" because of the tainted McMuffin, according to the complaint. It says she is no longer able to take care of her "customary duties" at home, and will "continue to be rendered unable" to do so from here on out.

"Solely as a direct consequence of the consumption of the food aforesaid, plaintiff Yvette Hinds was caused to incur great expense for medical care and treatment, and will continue to incur great expense for medical care and treatment in the future," the complaint states.

In an email on Thursday, attorney Mark Shirian, who is representing Hinds, declined to comment or provide any further details about his client's physical injuries.

McDonald's and the franchisee in charge of the Midtown Manhattan location where Hinds purchased the McMuffin did not respond to requests for comment.

Hinds's lawsuit can be traced back to May 25, 2023, when she bought a Sausage McMuffin with Egg at McDonald's restaurant #18884, at 51st Street and Broadway in Manhattan, according to her complaint.

However, the complaint contends, the McMuffin was "not reasonably safe, good, sound, fit, proper, healthful, wholesome food, [and] free from contaminants," but rather, "contaminated, tainted, poisonous, injurious and wholly unfit for human consumption."

She soon became "dangerously ill and sick, and her entire body became infected and poisoned" by the McMuffin, through no fault of her own, the complaint alleges.

By serving Hinds the McMuffin, the complaint says McDonald's "warranted and represented that same was reasonably safe, good, sound, fit, proper, healthful, wholesome food." Hinds "had no knowledge that… such food was not fit for use as intended, to be consumed and eaten," according to the complaint.

It goes on to accuse McDonald's of "negligence and carelessness… in the preparation, service, furnishing, testing, handling, cleaning, inspecting, guarding, storage, warning, distribution, control and protecting said food."

Last year, Staten Island resident Louis Spitalieri sued McDonald's after biting into a hamburger and allegedly coming away with a clump of hair and a shard of metal in his mouth.

Also last year, McDonald's was sued after an errant slice of cheese on a Big Mac sent Charles Olsen, a music producer with a severe milk allergy, into anaphylactic shock and put him on the brink of respiratory failure.

"We're just so grateful that Mr. Olsen is still with us," Olsen's attorney said at the time.

In February 2025, a Brooklyn pastor sued McDonald's after eating a "rotten" Chicken McCrispy sandwich that left him in serious gastric distress for some six weeks, he said.

"I do believe that my faith saved me," Irsaliev told The Independent. "As the Bible says, if you believe in God, not even poison is going to kill you."

As for Hinds, she is demanding money damages from the McDonald's Corporation and franchisee the 18884 Food Corporation, to be determined at trial, plus attorneys' fees and court costs.

The McDonald's in Midtown Manhattan where Yvette Hinds claims she was severely sickened 

 

[nomad]

When KFC had the spicy extra crispy option.   Jollibee chain now as a Korean spicy version which is right up there also.  👌

[BigDMike]

53 minutes ago, nomad said:

When KFC had the spicy extra crispy option.   Jollibee chain now as a Korean spicy version which is right up there also.  👌

I remember that!
I also remember when I could eat KFC without getting 🥴. 

[samhexum]

I Tried Arby's New Angus Cheesesteak

Amanda Mactas

 

 

They have the meats—and now Arby's is leaning even harder into that reputation with a new sandwich that might actually get some Philly heads to turn. Beginning June 15, the chain is adding a new Angus Cheesesteak to its permanent menu.

The sandwich is built with seasoned, thinly sliced 100 percent Angus steak, melted white American Cooper Cheese, and thick-cut caramelized onions, all on an Amoroso's sesame seed sub roll.

As someone who was stoked when Arby's rolled out its much-talked-about steak nuggets last fall and those sweet and spicy BBQ sandwiches last spring, I was ready to get my hands on the chain's latest sando. And following the limited-time return of Arby's smoked brisket menu, this new cheesesteak feels like another strong move that goes above and beyond what you'd expect out of your typical fast food sandwich.

The cheesesteak hits all the notes you want in the beloved classic and actually tastes more like something from a local mom-and-pop shop than from a national fast food chain. The steak was well-seasoned and perfectly cooked, pairing beautifully with the creamy, melted cheese and onions. It all came together in a way that felt rich and genuinely satisfying—and if you didn't guess already, I devoured the entire sandwich in a matter of minutes.

My only complaint is that I wanted more filling, if only because I wasn't ready for it to be over.

To celebrate the launch, Arby's Rewards members can score one of 100,000 free Angus Cheesesteaks with a $10 purchase beginning June 17, while supplies last. If I were you, I would not wait too long.

[samhexum]

KFC LAUNCHES ITS NEXT CHAPTER GLOBALLY, COMPLETE WITH NEW MENU INNOVATION, MODERN RESTAURANT DESIGN AND FRESH BRANDING

As the global appetite for chicken grows, KFC is answering the call by challenging the sameness across quick-service chicken with a clear focus: delivering the most craveable food and more dynamic restaurant experiences designed around how consumers want to eat today.

“In an increasingly crowded category, we have a clear opportunity to set the standard for modern chicken in QSR,” said Scott Mezvinsky, CEO, KFC Global. “This next chapter brings new energy and expression to what makes us iconic, while doubling down on our chicken and reimagining how fans experience KFC around the world.”

The brand that made chicken famous is introducing new ways to enjoy its original flavor through an expansion of boneless menu items built for dipping, dunking and solo snacking, along with unexpected sauces that unlock customization and flavor discovery.

At the same time, KFC is evolving its beverage experiences to deliver everyday moments of indulgence, alongside more dynamic, modern restaurants designed to meet customers wherever they are throughout the day.

What’s New:

• Dipped: Crispy, juicy tenders and an assortment of other favorite boneless options paired with sauces from KFC’s new global sauce “pantry” – a lineup of 20+ sauces ranging from modern takes on classic recipes to internationally-inspired yet familiar flavors. Designed to tap into growing consumer demand for personalization and sensory flavor experiences, markets can tailor these sauces to local tastes – examples include Chimichurri Ranch and Hot Honey Habanero.
•  
• Dunked: Tenders, wings and sandwiches drenched in sauce for an immersive, flavor-first eating experience that brings bold flavor and craveability to every bite. Already available in South Africa and India, Dunked menu items reflect growing consumer demand for more indulgent, sauce-forward menu experiences.
•  
• KWENCH by KFC: A global beverage platform redefining KFC’s role in drinks - featuring Boba Refreshers, Krunch Shakes, Sparkling Lemonades and Iced Coffees already available in select UK and Ireland locations - is expanding from pilot to permanent menu in Australia and Canada this year. Designed to meet growing demand for small, feel-good indulgences throughout the day, KWENCH gives fans new ways to treat themselves beyond mealtimes.

Together, these fresh ways to experience KFC position the brand to be enjoyed for sips, snacks or meals — unlocking flavor exploration, personalization and craveability while giving fans more ways to customize flavors, mix and match combinations and make the menu their own.

Across the coming weeks in the UK and Ireland, KFC will rollout new Tenders and nine new, bold sauces alongside refreshed branding across the market’s communications and digital touchpoints, giving fans more freedom to mix, match and personalize meals around their cravings, moods and moments. In the coming weeks, the global rollout is expected to expand across Australia and the U.S., with additional markets following through 2026.

The experience will feel different in KFC’s restaurants, beginning this summer. The brand is set to open a new generation of spaces designed for hospitality, not just efficiency – with environments that feel more dynamic and adapt throughout the day to meet different occasions. These next-gen restaurants are designed to elevate the dining experience and bring KFC’s signature hospitality to life, taking shape across key markets through distinct new formats.

The first expressions of these newly designed spaces include:

• An open-concept design in McKinney, Texas, reinterpreting the brand’s heritage with modern energy, expected to open late summer.
• A fully immersive, two-story restaurant in Dubai, showcasing one of the boldest expressions of the brand’s next-generation design, opening in the fall.

This vision will continue to evolve globally as new builds and restaurant remodels embrace the next era of restaurant design.

To bring this shift to life consistently around the world, KFC is also sharpening how it shows up visually. The brand is evolving its most distinctive assets to feel more relevant, more expressive, and more in tune with modern culture, while staying true to itself and grounded in the Colonel and its iconic “Finger Lickin’ Good” ethos. At the center is the bucket - KFC’s most recognizable asset - refreshed with new energy alongside a subtle evolution of the Colonel himself, ensuring the brand’s legacy remains front and center. Together, the updated branding comes to life across packaging, digital platforms, advertising and restaurant environments.

[nomad]

KFC was late to offer chicken sandwich options.  They didn't think they needed to change.  Consumers preferences did change though.  Good sign to see they are trying to evolve more to stay competitive.  I still miss the spicy extra crispy option.  Their mash and gravy is among the best out there tho.  Not overly salty which I appreciate.  

[samhexum]

Caesar salad fans are about to have a new reason to visit the drive-thru. Starting July 21, McDonald’s is launching a new creamy Caesar sauce and adding it to several chicken favorites for a limited-time summer menu.

The new sauce features a savory Parmesan blend with subtle notes of lemon and garlic, bringing classic Caesar flavor to sandwiches, wraps, and even McCrispy Strips as a dipping sauce.

 

The limited-time menu includes three ways to try it:

• Bacon Caesar McCrispy: A McCrispy filet topped with Caesar-style sauce, applewood smoked bacon, shredded lettuce, Roma tomatoes, crispy onions, crinkle-cut pickles, and served on a toasted potato roll.

• Caesar Snack Wrap: A McCrispy Strip topped with shredded cheese, shredded lettuce, and the new Caesar sauce, all wrapped in a flour tortilla. The snack wrap will be available nationwide for $2.99.

• McCrispy Strips with Caesar Sauce: McDonald’s recently updated McCrispy Strips with crispier panko breading, and the new Caesar sauce joins the lineup as a limited-time dipping option.

The new sauce and menu items will be available at participating McDonald’s locations nationwide for a limited time, so get ‘em while they’re hot.

 

[samhexum]

People Are Talking About McDonald’s New “See-Through” PlayPlace Design

Julieta Simone

McFranchisee/X

McDonald’s has unveiled its new restaurant prototype, and the new McDonald’s new PlayPlace is already generating buzz online thanks to one standout feature: a large, glass-fronted PlayPlace that’s visible from both inside and outside the restaurant. But the redesigned family play area is only one part of a much broader concept. The prototype, developed as part of the company’s new “McDonald’s Next” strategy, combines transparency, digital technology, and operational upgrades designed to modernize both the customer experience and the kitchen behind the scenes. While the design is still being refined before a wider rollout, it offers an early look at what future McDonald’s locations could eventually become.

The Glass PlayPlace Is Getting All the Attention

McFranchisee/X

The most talked-about feature of the new prototype is the PlayPlace itself. Unlike many recent McDonald’s restaurants that either removed play areas entirely or tucked them away, this design proudly showcases the children’s play space behind bold red-tinted glass. Photos from the company’s Worldwide Convention quickly spread across social media, with many users expressing excitement that McDonald’s appears to be embracing family-friendly spaces again after years of increasingly minimalist restaurant designs.

Customers Can See Straight Into the Kitchen

McFranchisee/X

Transparency is one of the biggest themes behind the redesign. Floor-to-ceiling glass windows allow customers to see deep into the restaurant, including the kitchen where fries, burgers, chicken sandwiches, and other menu items are prepared. McDonald’s says the goal is to reinforce confidence in food quality while giving guests a clearer view of how their meals are made.

The Espresso Station Becomes Its Own Attraction

McFranchisee/X

Coffee lovers may notice another unusual addition. The prototype includes an espresso preparation area positioned directly behind a large viewing window, complete with counter seating where customers can watch employees prepare specialty drinks. Rather than hiding beverage production in the back, McDonald’s is turning it into part of the restaurant experience—a concept similar to coffee shops that showcase baristas at work.

Technology Is Built Into Nearly Every Part of the Restaurant

McFranchisee/X

The redesign isn’t just about appearance. Digital ordering kiosks have been streamlined, large video displays showcase menu items throughout the dining room, and connected technology is integrated across both customer-facing and back-of-house operations. The concept reflects McDonald’s growing emphasis on digital ordering, automation, and operational efficiency while still maintaining a welcoming dining environment.

Pickup Lockers Make Mobile Orders Easier

McFranchisee/X

Instead of relying solely on the traditional front counter, the new restaurant includes temperature-controlled pickup lockers where customers can retrieve mobile orders. Different compartments are designed to maintain appropriate temperatures for fries, cold drinks, desserts, and other menu items. Similar lockers are also located outside specifically for delivery drivers, helping reduce congestion inside the restaurant during busy periods.

Delivery Drivers Get Their Own Dedicated Pickup Area

McFranchisee/X

Recognizing how much delivery has changed the restaurant business, McDonald’s created a separate enclosed pickup station outside the building for DoorDash, Uber Eats, Grubhub, and other delivery services. Drivers can enter a code to retrieve completed orders without competing with dine-in customers or waiting at the counter, potentially speeding up both delivery and in-store service.

The Kitchen Is Smarter Than Ever

McFranchisee/X

Behind the scenes, much of the equipment is connected to a central operating system capable of monitoring restaurant performance in real time. Managers can receive alerts when fryer oil needs replacing, refrigeration units require maintenance, or other equipment needs attention. The system is designed to reduce downtime while helping restaurants maintain more consistent food quality.

Drinks and Desserts Take Up a Bigger Role

Mashed

One of the biggest surprises inside the prototype is how much space is devoted to beverages and desserts. According to Restaurant Business, roughly 40% of the kitchen is dedicated to drinks and sweet treats, reflecting McDonald’s growing investment in premium coffees, specialty beverages, McFlurries, and other dessert offerings as competition in the beverage category continues to increase.

Some Experimental Features Didn’t Make the Final Design

Tasting Table

Not every idea survived testing. McDonald’s experimented with a conveyor belt between drive-thru windows and an automated self-service sauce station dispensing ketchup, ranch, barbecue, and other sauces. Company executives ultimately decided both features felt unnecessary or distracted from the restaurant’s focus on quality, so they are expected to be removed before franchisees begin adopting the final prototype.

The Entire Restaurant Is Designed to Feel More Like McDonald’s Again

REMKO DE WAAL/Getty Images

Beyond the technology, the prototype makes a conscious effort to reinforce the brand’s identity. Golden Arches design elements appear throughout the restaurant, the PlayPlace reintroduces a feature many families have missed, and even the outdoor patio includes a roof inspired by sesame seed buns and French fries. Company executives say the overall goal is to create restaurants that feel “unmistakably McDonald’s” while balancing speed, convenience, hospitality, and modern digital ordering.

Will You Actually See This Restaurant Soon?

ermingut/istockphoto

Although the concept has generated significant attention online, customers shouldn’t expect every McDonald’s to change overnight. The prototype is currently being refined after its debut at the company’s Worldwide Convention, with franchisees expected to adopt elements of the design during future remodels and new restaurant construction. Whether it’s the see-through kitchen, the return of the PlayPlace, or the expanded digital features, the project offers a glimpse into how McDonald’s hopes to evolve while staying recognizable to longtime customers.

[Luv2play]

How many calories are there in all these latest offerings and how much salt? In general I avoid all fast food for the high levels of these health killing factors. 

[Nue2thegame]

/  @samhexum

 

https://www.aol.com/articles/asked-3-dietitians-never-order-140000000.html

[samhexum]

1 hour ago, Nue2thegame said:

 @samhexum

https://www.aol.com/articles/asked-3-dietitians-never-order-140000000.html

samhexum Posted July 10

 

We Asked 3 Dietitians What You Should Never Order at McDonald’s–They All Said the Same Thing

anything?

https://www.aol.com/articles/asked-3-dietitians-never-order-140000000.html

[Luv2play]

I think the last McDonald's hamburger I ate was in Paris in 1985. It was out of curiosity as the restaurant had just established on the Champs Elysee. It was nothing special and in fact easily the worst meal I ever ate in Paris in my life. 

[+ SirBillybob]

But who’s counting …

Edited July 17 by SirBillybob

[samhexum]

In-n-Out is expanding to new areas.  A new location opened in Twin Falls, Idaho last week.  A gunman opened fire there tonight.  He's dead; few other details available right now.

[mike carey]

1 hour ago, samhexum said:

In-n-Out is expanding to new areas.  A new location opened in Twin Falls, Idaho last week.  A gunman opened fire there tonight.  He's dead; few other details available right now.

I guess the bullet went in-n-out. And his was the third fall.

[viewing ownly]

I'm no health nut, but I'm officially now going to comment "none". I've just had it with every place shrinking the size of their foods to such epic micro-portions. Today's big sandwiches are the same size as kiddie meal diameters from 30 years ago. A "snack wrap" is nothing more than a starvation extender. Good riddance.

[+ sync]

[Lotus-eater]

Americans are losing their appetite for fast food

https://www.economist.com/business/2026/08/06/americans-are-losing-their-appetite-for-fast-food

McDonald’s and other chains are turning to gimmicks to lure customers back

Aug 6th 2026| 

 

Is it more difficult to run the world’s most valuable fast-food chain or to eat a burger on camera? Chris Kempczinski, the boss of McDonald’s, seems to struggle with both. A video earlier this year of him tentatively nibbling at a new burger, called the “Big Arch”, drew widespread mockery. On August 4th he unveiled that sales in America, McDonald’s biggest market, were up by a soggy 0.8% in the second quarter, year on year. The company’s share price has fallen by 12% this year.

In fairness to Mr Kempczinski, his is not the only chain struggling. In the first seven months of 2026 traffic to quick-service restaurants was down by 1.3% from the year before, notes Placer.ai, a data provider. Big price increases in recent years have caused consumers to turn to other options. High petrol prices and a recall of parasite-infected lettuce used by chains such as Taco Bell have not helped lately, nor have shifting diets. To boost sales, chains have turned to value deals and viral gimmicks. Neither are working.

For years Americans have complained about the rising cost of groceries. Their ire might be better directed at fast-food restaurants, which have increased prices by a cumulative 15-20 percentage points more than grocery stores over the past decade, points out Gregory Francfort of Guggenheim Securities, an investment bank. Low-income Americans—the core customer for most chains—have adapted by eating more at home. Convenience stores and supermarkets have also expanded their ready-meal ranges, chomping at the market. More trouble may be on the way as slimming drugs become cheaper.

One answer has been to offer limited-time discounts. In mid-2024 McDonald’s announced a $5 meal deal; this year a $3 deal followed. Yet it has struggled to get the franchisees that run nearly all its locations in America to sign on, with the chain admitting on its latest earnings call that fewer than 65% have done so.

Another strategy has been to try to whip up interest online. In February Burger King gave out the mobile number of the head of its North American business, inviting people to call or text him with their opinions. (A common gripe: the Whopper’s poor structural integrity.) Taco Bell has begun incorporating items designed by fans into its menu, such as a “California” wrap that swaps ground beef for steak and guacamole. Chains such as Burger King have also been dangling collectables, and not just in kid’s meals. Such stunts may boost business for a time, but they rarely lead to durable growth, says Mr Francfort.

Eventually fast-food chains may have to make bigger changes. For some, that will involve shaking up menus. McDonald’s for example, is looking to offer more meals based on chicken, which is much cheaper than beef and has experienced a surge in demand as health-conscious consumers seek lighter fare. The Golden Arches is also moving beyond its long-time partnership with Coca-Cola and testing other beverage options, such as Red Bull. Underperforming chains may be put up for sale. Yum! Brands, owner of KFC and Taco Bell, recently rid itself of Pizza Hut, which has been in a funk as Americans have gone off the cuisine. There are plenty of options for fast-food bosses to chew on.

[samhexum]

7 hours ago, Lotus-eater said:

For years Americans have complained about the rising cost of groceries. Their ire might be better directed at fast-food restaurants, which have increased prices by a cumulative 15-20 percentage points more than grocery stores over the past decade

I haven't eaten fast food in five years and price is the entire reason why.  I used to indulge a few times a year.

[Nue2thegame]

16 hours ago, samhexum said:

I haven't eaten fast food in five years and price is the entire reason why.  I used to indulge a few times a year.

I haven’t either but my excuse is general lack of nutrition value. 

[Luv2play]

On 8/2/2026 at 1:57 AM, viewing ownly said:

I'm no health nut, but I'm officially now going to comment "none". I've just had it with every place shrinking the size of their foods to such epic micro-portions. Today's big sandwiches are the same size as kiddie meal diameters from 30 years ago. A "snack wrap" is nothing more than a starvation extender. Good riddance.

I actually think they are providing a public service. Shrinking the portion size is just what consumers of fast food need. 

[samhexum]

Wendy’s has lost its place as America’s runner-up to McDonald's, ending a six-year run as the second-largest burger chain, being surpassed by a resurgent Burger King.

Burger King reclaimed the No. 2 position as its U.S. turnaround gains momentum, with domestic same-store sales jumping 8.5% in the second quarter. Wendy’s, meanwhile, reported a 7% decline in U.S. same-store sales, marking its sixth consecutive quarter of contraction.

Wendy’s new CEO Bob Wright acknowledged the chain’s problems Friday, saying its competitive edge has weakened as customers have pulled back.

"Today we are clearly not performing at our potential," he wrote in a statement.

"Our traffic, our value proposition and franchisee economics are not meeting our expectations. We have already begun taking action across five areas that we've identified to drive the turnaround: rebuilding a quality menu at compelling value, marketing that drives demand, operational excellence, a digital experience that builds frequency, and restaurants as an engine for growth."

McDonald’s remains the dominant U.S. burger chain by a wide margin, leaving Burger King and Wendy’s fighting for a distant second place.

Wendy’s had surpassed Burger King roughly six years ago, helped by the successful nationwide rollout of its breakfast menu. But its hold on the No. 2 spot has eroded as Burger King poured money into improving restaurants, advertising and its core menu.

Restaurant Brands International, Burger King’s parent company, launched a broad U.S. turnaround effort in late 2022 after sluggish sales. The strategy has included restaurant remodels, increased marketing spending and changes intended to improve food quality and the customer experience.

Burger King Unveils 'Whopper Guarantee' With Free Burger If Order Misses The Mark