I have noticed in the past few years a general trend by predominantly newer franchisees to maximize their profits at the expense of the customers (and staff). The BK closest to me seems to be able to use the smallest scrap of lettuce left over from a week ago to make the Whopper. I have spoken to some of the employees and they have been apologetic about the food, the service, the availability of condiments, basically everything and they have explained that the owner/manager has created the new rules. I guess within a couple of more years these franchisees will spell the end for corporate Burger King. Bring on better food, better service and eliminate franchisee greed.
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