Tuesday, September 19, 2006
fast food restaurants could justify including cold fries in an order by putting the cold ones on the top and bottom and the hot ones in between, then saying that they were all hot to begin with but that the top ones were exposed to more air and cooled off really fast, and that it just takes so long to get to the last ones that of course they will be cold by the time you eat them. since this cooling is actually a natural phenomenon, these restaurants could successfully use this method to cut back on fast food waste, rather than wasting so many hot fries, or even the heat required to reheat cold ones over and over or throw them away. my career test results : fast food manager/gastrological engineer.madame le professeur at 4:13 PM
