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Unformatted text preview: ald’s, the boxes of fries stacked thirty feet high, the stacks extending for roughly forty yards. And the freezer was half
empty. Every day about a dozen railroad cars and about two dozen tractor-trailers pulled up to the freezer, loaded up with french fries, and
departed for McDonald’s restaurants in Boise, Pocatello, Phoenix, Salt Lake City, Denver, Colorado Springs, and points in between.
Near the freezer was a laboratory where women in white coats analyzed french fries day and night, measuring their sugar content, their
starch content, their color. During the fall, Lamb Weston added sugar to the fries; in the spring it leached sugar out of them; the goal was to
maintain a uniform taste and appearance throughout the year. Every half hour, a new batch of fries was cooked in fryers identical to those
used in fast food kitchens. A middle-aged woman in a lab coat handed me a paper plate full of premium extra longs, the type of french fries
sold at McDonald’s, and a salt shaker, and some ketchup. The fries on the plate looked wildly out of place in this laboratory setting, th...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08