Pitman said the objective was to increase their heat retention, so customers would “be able to feel that nice warm bun.” The final, and most complex change was to the bun baking process. The upside, Pitman said, is crispier lettuce. McDonald’s is using the same trick with fresh produce - reducing the size of the lettuce trays on the hamburger dressing table, forcing cooks to make more trips to the fridge for lettuce. This advertisement has not loaded yet, but your article continues below.
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