Steers shrinkflation

LCBXX said:
I add a serving of their bacon and cheese shoestring fries and, it shuts me up. Nom-nom.
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mmmm great taste you have there :thumbsup:
but in all fairness all restaurants are serving smaller portions

and it isnt their fault

the continous petrol increase and all the kak we have in RSA is just making it more and more difficult for the hospitality industry to offer us what they did 20yrs ago
 
deesef said:
Almost correct

I also include chopped onion and I mix the ol' secret herbs and spices right into the mince. Mmmmm
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That's just wrong, sorry, but it is.
 
BK FTW,

McDonalds Tastes like cardboard, Wimpy feels extremely small,
Steers smaller still.

guess companies dont feel they need to be Honest anymore.
price is the same but Portion smaller, and hope nobody notices.

as for Spur, seen a few of them have a Kitchen scale to Weigh Meat before serving it.
so who knows? might be only for the "right" customers, not the ones they don't like.
 
LCBXX said:
Given what you pay for Steers/Wimpy these days I find it more rewarding to order/eat from places making gourmet burgers. They cost the same, sometimes slightly more, but the taste and the satisfaction meets expectation. Burger Bistro is where I spend my money if I want to indulge in a burger.
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Woolworth Cafe makes a pretty decent burger, I think it costs R70-R80
 
deesef said:
Almost correct

I also include chopped onion and I mix the ol' secret herbs and spices right into the mince. Mmmmm
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no no
patty to be pure mince - no other schit mixed in there.
patty corruption starts with the addition of mince, then slowly other things creep in - before you know it, the patty is down to 70% mince, 30% other crap
 
Grant said:
no no
patty to be pure mince - no other schit mixed in there.
patty corruption starts with the addition of mince, then slowly other things creep in - before you know it, the patty is down to 70% mince, 30% other crap
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Well it would need to be a decent fatty mince, lean mince doesn't make a great patty.
 
Grant said:
no no
patty to be pure mince - no other schit mixed in there.
patty corruption starts with the addition of mince, then slowly other things creep in - before you know it, the patty is down to 70% mince, 30% other crap
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That's what I'm saying.
Lupus said:
Well it would need to be a decent fatty mince, lean mince doesn't make a great patty.
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Agreed. 70/30 or so seems to work well.
 
Chuckmyster said:
agree
and i remember 30yrs ago ordering a cheddar chicken schnitzel at spur often, was my favourite meal there
had 2 pieces of chicken overlapping the plate on both sides
no jokes
remember it clear as daylight
nowadays i think there is 1 piece and it sure does not touch sides
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The title of your sex tape.

Sorry, I'm a Brooklyn 99 fan....
 
I find Steers patties have become tough and full of hard bits that stick in my teeth. Chips still the best but this does not make up for the burger.
Thanks BK
 
So travelling at the moment and thus far most places had smaller portion sizes granted the places I visit are 3rd world.. but i just find it very interesting.

Of cause most of the cost efficient/affordable places have done so such that the avg joe can afford a decent meal but where Sa chains are in other countries the cost is more and the portions smaller than their Ss versions of the same chain.

So i guess they adopting the Africa model in Sa but people noticing. Isn't Steers part of Famous Brands which got burnt badly by the UK acquisition of Gourmet Burger? Wonder if this "shrinkflation" is seen across their other brands.. :unsure:
 
Drifter said:
It's a must.
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It's a must not.

If you want onions they go on top, if you want cheese it goes on top, if you want pickles... ok, they can go under the patty. If you really want to add a little salt and pepper to the meat that's sorta acceptable...

My in-laws got me one of these - so apparently they don't like me either.

houseware_stufz-03_1.jpg

"American Style" my arse.
 
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