BrookelynwithaB
Region: US
Monday 31 August 2026 17:45:10 GMT
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Lg :
It's obvious You've never worked kitchen food service through multiple meals. there's not enough space or equipment in a small kitchen to keep a full menu prepped and ready hrough all shifts.
2026-09-01 23:18:22
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Mikey :
yeah I like the previous commenter said it has to do mainly with the egg when it's a ready when you order it standard they have to keep eggs ready to be sold and eaten immediately but do the things like salmonella and whatnot it costs more to uphold that standard so it's just easier and a little more health conscious for the restaurant to shut it down at 10:00 when not as many people are ordering a product that has an egg in it
2026-08-31 23:25:03
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Thomas Alexander :
There is something to prep and grill concerns that largely depend on food rules for the locales you’re in. There are also concerns regarding inventory in some chain locations, where they plan on a certain number of, say, eggs being used in a day. And, if they opened up to all day egg items they may have increased supply demands they don’t want to bear the additional cost of. But, by and large, it’s a holdover from fast food chain practices in the 80s and 90s… I think there was even a scene about it in an Adam Sandler movie.
2026-08-31 18:21:20
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Skurbs :
let's organize a protest.
2026-09-01 05:03:50
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old guy Bruce :
good question, I've never understand why they would
2026-08-31 18:05:01
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Morgan Watson :
Hahahaha it’s like 8:30 at the place I get mine. I’m at work at 6 AM. I get mine at 5:30.
2026-09-01 02:31:04
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3rd Eye Activated :
misery loves company I think
2026-08-31 21:20:36
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Teddybear :
🥰🥰🥰
2026-08-31 18:34:47
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