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This week on Cooking Issues, Dave and the crew are joined by Alex Hawk, Manager of Culinary Innovation at Burger King, and Zach Young, Director of Culinary and Commercialization at Burger King, for a rare look inside the food science, logistics, and product development behind one of the largest restaurant systems in the world.
They get into what it actually takes to create food for millions of people: bakery supply chains, fresh bread logistics, Whopper improvements, tomato specs, lettuce formats, clean-label constraints, regional menu development, and the challenge of making recipes work across thousands of restaurants and multiple generations of equipment.
The conversation also covers home frying versus commercial frying, fryer oil, Popeyes chicken, Burger King’s relationship to Puerto Rico and the Whopper Jr., artificial sweeteners, frozen carbonated beverages, CVAP ovens, water fryers, potato freezers measured in hundreds of millions of pounds, and why even a seemingly simple menu change can become a massive operational question.
Plus: Diet Coke loyalty, green ketchup, edible Tide Pods that mercifully never happened, the original chicken sandwich, secret-menu chaos, and the realities of innovating inside a global fast-food system.
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