I can tell you this, there’s no way to operate those machines that doesn’t give a massive profit margin. This isn’t about affordability, it’s about control.
Partially true. I fix coke stuff for a living. They do keep it chilled with a multiplex unit in the backroom. That’s the secret to their pop. It’s basically a big tank of water with coiled copper tubes to chill the water to just below freezing. There’s an agitator motor to keep it from icing over completely and that cold water is recirculated 24/7 to keep drinks cold. But they absolutely do not add more syrup than anybody else and it’s the exact same formula as anywhere else.
The real reason is that they’re switching to automated processes. Customer comes in, punches button on screen, drink served. Plus many don’t want to dump their older ABS 1.0 machines after upgrading the one in the drive through to a newer 2.0.
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I can tell you this, there’s no way to operate those machines that doesn’t give a massive profit margin. This isn’t about affordability, it’s about control.
Partially true. I fix coke stuff for a living. They do keep it chilled with a multiplex unit in the backroom. That’s the secret to their pop. It’s basically a big tank of water with coiled copper tubes to chill the water to just below freezing. There’s an agitator motor to keep it from icing over completely and that cold water is recirculated 24/7 to keep drinks cold. But they absolutely do not add more syrup than anybody else and it’s the exact same formula as anywhere else.
The real reason is that they’re switching to automated processes. Customer comes in, punches button on screen, drink served. Plus many don’t want to dump their older ABS 1.0 machines after upgrading the one in the drive through to a newer 2.0.