How fast food stacks up

You can't talk to the managers at the stores [because] they are very rude and obnoxious. The fast food Chinese restaurant wasn't a part of the ACSI survey in , but its below-average score of 76 on the report doesn't necessarily come as a surprise since Panda Express has an overall customer rating of 1.

It appears that Panda Express's low score could be because customers don't feel the prices match the quality of the food they're receiving, to put it politely. Asked for extra soy sauce, received none, zero napkins or utensils, plus two rubbery egg rolls. Old, old, old chow mein, probably cooked in a. Shrimp sat in a serving pan so long, they were fried on one side.

On the ACSI survey, Subway's customer satisfaction score went down four points, the biggest drop year over year, from 79 to And in the midst of COVID, customers on Consumer Affairs have said that some locations of this sandwich chain seem to be struggling to keep hygiene in mind.

To make matters worse, he takes my sub out of the toaster, sets it down on the prep counter, and began to ask me what toppings I'd want. I just looked at him… This owner didn't even excuse himself to go wash his hands, change his gloves, or wipe down the equipment.

Though Subway has still managed to keep an average overall customer rating of 3. I am truly unhappy and not satisfied, especially because of the higher price for less meat," a Subway diner in Colorado wrote.

Dairy Queen wasn't previously ranked on the ACSI survey, but this year, it received a 74, which is the third-lowest score among fast food restaurants. And while it has a better reputation on Consumer Affairs, with a 3. The poor workers didn't have much help and it took over 10 minutes to get my food. The most disturbing encounter during my visit was I was charged 69 cents for 1 honey mustard for a chicken tender kids meal. I can't comprehend how the owner of this location would charge their customers for condiments.

In Florida, another customer had an unsavory experience with their burger. When I looked closely, the bun had mold on it.

I was extremely disgusted. I returned with the piece of molded bread and spoke with the manager who apologized, refunded me for my meal, however, did not act like it was a big deal.

It was…I did not know how much of the bun was actually molded that I had ingested. Needless to say they have lost my business forever because there is absolutely no excuse for that. For more rankings delivered straight to your inbox, sign up for our daily newsletter. On Consumer Affairs, however, customers seem to trust D.

According to diners, the Mexican-inspired fast food chain is not without its problems. Unfortunately, I won't return. My order was wrong over half the time. With how often I went there, I contacted Taco Bell to ask them to make it right as I was a frequent customer. No response. They don't care about their customers," one former Taco Bell fan in Wisconsin wrote.

Another in Virginia saw an employee drop food and not use proper protocol to handle the situation. Also when I said something to the manager, he was laughing and smirking and going slow on purpose. It was unacceptable. I will never dine or get take out from this Taco Bell again," they said. At first, I thought it was a fluke when I got my burger and was confronted with wilted lettuce, tiny tomatoes, and a burger whose char -- while genuinely the result of flames -- completely overpowered everything else, even raw onions.

It was dry as kindling, yet its minuscule moisture made the stale-tasting bun crumble into a heap. But it wasn't a fluke. Subsequent visits have confirmed this the norm, and now the Whopper reminds me more of one of those reheated gas-station burgers than the genuine treat I grew up with.

The Build: Tiny steamed bun, tiny square burger with five holes, tiny onions, tiny slice of American cheese, tiny pangs of euphoria, followed by tiny pangs of regret. Sure, what it is is a square patty punched through with holes and steamed with onions. But at a certain time -- generally 2am while listening to the Beastie Boys -- it fills a void. No frills. No bullshit. Whether you get them in a case or at the grocery store , White Castle burgers will never be anything more or less than you expect.

The Build: Double medium-thick patties, double cheese, taco-style shredded lettuce, tomato slices, diced onions, and Thousand Island-ish spread underneath, as is tradition in California. This is a relatively small offering, and therefore a little inconsequential. The spread is mayo-based, the stacked patties are bland but juicy, the sesame-seed bun is sturdy, and… wait, what were we talking about? Oh, right. I kind of forgot about this thing already.

You're not here for a burger. You're here for delicious fast food tacos. But big ups for being a place that has a decent burger to supplement those tacos, as opposed to the standard fast food move of having terrible tacos to supplement mediocre burgers. The Build: Two thin patties glued together by two slices of American cheese; shredded lettuce and diced onions cut small so can re-enjoy them when removing them from the cracks in your seat; tomato slices and crinkle-cut pickles; choice of mustard, mayo, ketchup; standard-issue diner bun.

You find yourself driving down backroads, becoming increasingly hungry until you finally arrive, order a SuperSonic Double Cheeseburger, and scarf it down in rod-weary desperation. The anticipation and increased hunger create a psychological illusion that the burger is something more than an ultra-basic, forgettable experience, one heightened by the presence of tater tots and a bevy of exceptionally delicious shakes.

When I finally got my hands on this burger, though, the heightened anticipation was like a blast of MSG on the first bite, which was exhilarating. After that, it was a solidly OK burger. Recipe Rating.

Save my name, email, and website in this browser for the next time I comment. This thing was a mess… Taste-wise the sandwich was pretty good. Erika September 16, at pm 11 years ago. Nick October 21, at pm 11 years ago. To keep its nutritional edge honed, Burgerville utilizes the services of Debe Nagy-Nero, MS, RD, a dietitian with more than 30 years of consulting experience in the foodservice industry.

I also perform audits and research industry compliance with the new menu-labeling regulations, especially for restaurant chains that do not have RDs on staff. Monitoring food safety is a big challenge; the prevention of food-borne illness has become a priority in the restaurant industry and is changing the face of the restaurant business.

Bright Opportunity for RDs Nutrition concerns aside, many consumers choose fast food for financial reasons. In a recession-battered economy, saving money is a prime concern. Although prices vary widely according to the location and the type of food, green fast food is generally more expensive than the mainstream.

A meal of a burger, fries, and a drink may run double or triple the cost of a comparable regular fast-food meal. This growth, coupled with heightened consumer awareness of both nutrition and environmental concerns, promises new career opportunities for RDs in the green fast-food industry.