Re:I requested a copy of my data from McDonald’s loyalty pro...
by dghlsakjg on Thursday August 13, 2026 @02:13PM
(#49289889)
Not necessarily. Restaurants are nuts to get food waste down (I used to work in house at a large corporate chain and 80% of what the dev team did revolved around inventory tracking, and figuring out how to minimize unsold food).
If you sell 80-150 hamburgers at the lunch rush, front loading 70 so there’s a bunch at the start is fine.
I get what you're saying, but a downside to what you're describing is guaranteed waste of food. If food is prepared based on expectations, there's no way that all the food will be ordered before it goes cold/end of hours, and has to be dumped.