"There can be all kinds of reasons for that. Maybe something isn't as popular as corporate expected, and tends to sit around all day. Maybe restaurants are required to install machines that are impossible to clean or break all the time, or there's logistical issues with getting food out in the required time frame. Maybe some locations take shortcuts that make an otherwise perfectly fine idea into something less appetizing."
"Many of us do might order a fast food soda without thinking twice, but plenty of employees on Reddit sayyou might want to rethink this. While some places seem to be diligent when it comes to cleaning soda machines, guns, and lines, others? Not so much. Some employees were quick to share stories of either teaching clueless staff to clean machines or being that clueless staff member, and some of the descriptions are ... well, not great."
Front-line fast-food employees report that many menu items underperform or cause problems in real-world operations due to cleanliness issues, equipment failures, low customer demand, and time constraints. Employees cite soda and slushie machines, dispensers, and lines as frequent sources of concern when cleaning and maintenance practices are inconsistent. Staff sometimes must train coworkers on sanitation or observe shortcuts that degrade food quality. Variability between franchise locations and logistical challenges in preparing items to required timeframes can turn promising menu ideas into offerings that staff avoid recommending or consuming themselves.
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