Burger King

I went to Burger King Restaurant #5846 at 4605 Hiawatha Avenue, Minneapolis, MN 55406 on Tuesday, May 11, 2021 at 5:33 p.m. (Order #48). Central Time. When we got there, we found a huge pothole in front of the drive-thru order area in a narrow area just large enough to steer straight and get to the order intercom area.

I called the store last year due to the number of potholes found there and in the parking lot, used by many diners (including me and my friends). The best they do is use the services of the lowest bidding contractor. The quality of their work is horrible, and requires more work within months. It is a huge waste of financial and human resources, and annoys frequent customers as well as people from other parts of the region and nation who visit for a bite to eat. Their decision was to place a piece of plywood or particle board over the large hole.

They failed to put up an orange "Danger" pylon or other security horse with flashing lights.

As the son of a real estate attorney and corporate attorney, and friend of a man whose family nurtured a two-room tailor shop into the most prominent and largest retail empire in Latin America, with a market valuation of USD$56 billion in 2011, (and is now a publicly traded corporation) who established great relationships with their union employees and unions, as well as providing an excellent employee training program, I see that Burger King has a long way to go before we recognize the company as anything more than the king of a corrupt and poorly managed domain.

An additional complaint is that when I go to this and other Burger Kings and request water, instead of pop, with my Burger King Whopper Meal, my friend and I have to re-ask the cashier for a larger glass of water.

If the restaurant doesn't want my business, it is no skin off my back. We can go elsewhere. The Burger King on Stinson Blvd in Minneapolis had such distasteful and rude customer service personnel, and at least an equally poor parking lot and drive-thru, that we stopped visiting after a year of bad service.

For those of you who believe you will ever receive a refund for inedible bread or the wrong order, think again. That's not the way this corporation operates. The corporation does not own the franchise stores, and the franchisees, who are merely businessmen and women, often enough have no high training in business and customer service, but who had the money to buy the franchise.

While there is a BK University, the observations of the business in Minneapolis indicate failing grades in employee management and training. The observations of of many of the employees show little evidence of wanting anything other than a paycheck and a pace to socialize.

Top students usually do not opt to work for burger shops, although a friend of mine who went with me to a prominent Minneapolis-area Catholic college prep school and to a top Catholic divinity school worked as a manager throughout high school and was, like me, an honors student who, like me, worked my [censored] off in school to achieve greater knowledge and hone my self discipline.

I also worked as a line worker at a Burger King, but found the area manager to be a fool and not very up on creating the best environment and training among his managers and entry-level employees. When I sought to call the police to have a vagrant who was annoying our customers removed, the woman, from another nation which was just then emerging as a Third World nation run by Communists following World War II (this was in the 1980's), got angry with me for trying to call the police after requests of the man to leave were not honored. I had no desire to work with such a poor example of a "business leader," and moved on. I left her there without another employee to assist her with the work that had to be done, and I never returned. The store eventually closed due to poor revenues.

Those who make it to the top ranks of employees at Burger King, and other food service corporations, attend many conferences and management school at good to excellent universities. They pay attention to the quality and cost of everything, and make an effort to develop their menus and training of mid-level managers and franchisees worthy of the PR costs involving business in a highly competitive niche. But after they are done with them, it appears, from reading the other comments, below, that "there is a lot of rust on the Mercedes."