Two Brooklyn men say they were arrested because police wanted their sliders
Some people really love their White Castle sliders, but two Brooklyn men claim they were actually arrested by a pair of slider-loving cops who wanted the burgers for themselves.
According to Gothamist, Brooklyn residents Danny Maisonet and Kenneth Glover are suing the NYPD officers who arrested them in 2012 and charged them with obstructing government administration and disorderly conduct. The men say they were actually arrested and attacked because they refused to hand over the bags of White Castle sliders they were carrying.
According to Maisonet and Glover, they were walking with their bags of sliders when they ran into some policemen who were rounding up suspects accused of stealing from a supermarket. The cops told Maisonet and Glover to give them the sandwiches, but the two refused. Then things got out of hand, and Maisonet and Glover say the officers hit them with flashlights, handcuffed them, and arrested them.
In the arrest, police officer Angelo Pizzaro said that Glover and Maisonet were arrested for standing in his way and made him walk around them. Even that doesn’t sound like sufficient grounds for arresting somebody, and all charges against Maisonet and Glover were eventually dismissed.
Posted January 26th, 2012 | 6:49pm by Chefprotoss
In all my travels over the years I have seen a lot of stuff, but never a White Castle. I’m sure at some point I have been near one, but unlike other elusive fast food establishments, I haven’t really looked for one either. Sliders just don’t make any sense to me. Why not just make them bigger? The appeal of tiny food escapes me. Is it supposed to be cute? I have seen White Castle frozen sliders in grocery stores for pretty much my whole life however. Why have I not given them a try?
Simple, frozen hamburgers aren’t fit for prison food. Stale buns, beef that doesn’t taste like it contains any beef, and what seems like caulk dressed up as cheese for Halloween are what make up this awful frozen travesty. Why am I trying these now? I couldn’t think of anything else to review. With that said, let’s delve into what could be a complete waste of money with White Castle’s Microwavable Hamburgers.
I wanted to get the cheeseburgers, but my local megamart was out. I read that a lot of people have problems cooking these things. There are all sorts of “special” ways to cook these burgers that you can find online, and people seem to swear by their odd techniques. I just followed the package and nuked them for sixty seconds. It worked for Freezer Burns, and they came out perfect for me too. Out of my microwave came perfectly steamed buns with an awesome onion beef smell that filled the room. I was surprised to say the least.
I cooked four sliders, and figured for testing purposes I would dress them differently. First up I went with just a slice of pickle. Awesome, awesome and more awesome. I have never had fresh White Castle, but frozen knocked my proverbial socks off. The beef is complemented extremely well by the reconstituted (no, that’s not a typo) grilled onions. The beef is also just beef and not some kind of pre-fabricated soy meatball. Toss all that in a soft roll and you have a winner. Kudos to the simplicity. I put various toppings such as cheese, mayo and ketchup on the other sliders, but plain was hands down the best.
The best comparison I can think of for these is a McDonald’s hamburger, but better. It is the reconstituted onions without a doubt that connects these two flavor-wise. Grilling them though gives White Castle the easy advantage. I now realize what I have been missing all these years. One thing that should be remembered is that these are the polar opposite of a thick juicy medium rare burger. That is a different animal and should be considered such. If you have a craving for onion-y beefy goodness and only a minute to spare, you owe it to yourself to fill your freezer with these flavor gems. While I still think sliders are stupid, I now completely understand the obsession with White Castle. Why can’t they just make the burgers… burger sized?
Our other White Castle reviews:
Pros: The best frozen burger maybe ever. Super soft rolls. Helen Keller could properly cook these with ease. Rehydrated onions shouldn't taste this good.
Cons: Now I want real White Castle damn it! McDonald's hamburgers are forever ruined for me.
Grubbing on-the-go: 10/10 if your car has a microwave. That probably isn't very safe though so 0/10
Price: $3.88 for a box of six
Lawsuit Alleges NYPD Officers Subjected Men to False Arrest and Police Brutality For Refusing to Hand Over White Castle Food
Below is a recent federal complaint, in which plaintiffs allege that they were arrested and struck by NYPD officers after refusing the officers’ demand for their White Castle food.
Brooklyn residents Danny Maisonet and Kenneth Glover say that they procured White Castle meals on Halloween 2012 (just after Hurricane Sandy) when they ran into cops who were rounding up a group of men suspected of looting a supermarket on Neptune Avenue. The cops allegedly demanded their food … and Maisonet and Glover obviously refused.
It’s unclear exactly how things escalated, but the two men claim they were then struck with flashlights by the officers, handcuffed, and charged with obstructing government administration and disorderly conduct. Officer Angelo Pizzarro wrote in the complaint that Glover and Maisonet were standing in his way and forced him to walk around them while dealing with the alleged looters, and we all know how hard walking around objects or people can be. Shockingly, all the charges against them were ultimately dismissed.
The complaint alleges causes of action for unlawful stop and search, false arrest, denial of right to fair trial, malicious abuse of process, failure to intervene, unreasonable force, and municipal liability under Monell v. Dept. of Social Services of the City of New York.
I Surprised My Husband With A Valentine's Day Dinner At White Castle, And He Lost His Mind
Nothing says romance like Harold And Kumar references.
Valentine's Day stresses me out. There, I said it. It's on par with New Year's Eve for a night that's supposed to be unforgettable, when you go all out to declare your love in the most romantic, make-everyone-groan-when-they-see-your-blissful-Instagram way. But most of the time, you're shelling out twice as much for flowers, frantically calling every Chef's Table-caliber restaurant in town, and swallowing the all-too-steep cost of prix fixe menus. All because it's Feb. 14th, and you'll feel like a miserly chump if you didn't.
This year, I'm revolting. I won't be part of the Michelin-starred, drop-a-car-payment-on-one-night machine anymore. It's never been my husband's and my style &mdash we met in college, in a swing dance class, and for our first date he took me to the home of the Dollarmama, Applebee's. When I heard that White Castle offers an upscale, full-kitsch-and-red-hearts dinner on Valentine's Day (and that they'd set up a romantic dinner for two in front of Delish's cameras and 16 million of our closest Facebook fans), I had to surprise my husband with it. He gamely showed up to an address in the Bronx, not totally aware of what he was getting himself into &mdash and then saw the gleaming ivory turrets of White Castle.
"I'm definitely feeling the vibe," Nate told me, as we settled into our chairs. He wasn't being sarcastic a bemused smile plastered his face. "I'm blown away. This is such a great &mdash unexpected, but great &mdash surprise."
The restaurant's tables were covered with ketchup-red tablecloths, the windows covered with glittering red streamers that blocked out the gridlock and eternally shouting New Yorkers outside. Paper hearts were hung from the ceiling, and flickering LED votives at every table set the mood, which was somewhere between middle-school dance and "you want Chicken Rings with that?" Every restaurant gets to determine its own decor, as well as what its servers &mdash because yes, for one night only, White Castle has table service &mdash wear.
It's a tradition that started with a single restaurant in 1991 and became such a hit that just about every White Castle participates these days. In fact, the demand's reached such a fever pitch that the company partnered with OpenTable this year, so you can reserve a spot in advance.
While the chain's playfully self-aware of the absurdity of ordering Surf & Turf &mdash AKA a triple-decker beef and fried fish slider &mdash as a local acapella group croons ballads over your shoulder*, you can't help but get into the campy-cool vibe. People have proposed there, rolled up in limos, even dressed up in couples costumes, like Batman and Robin, all in the name of having a Valentine's Day unlike any other.
And truly, it was unlike any other. Nate and I ordered a sampler of just about everything &mdash classic slider, chicken and waffles, loaded smothered fries, surf and turf, even this year's specialty item of the night, chocolate-covered strawberry smoothies &mdash all for less than it typically costs for two drinks at a bar. We came, we snacked, we slow-danced in the dining room . and then Nate accidentally spilled a fudge-topped smoothie all over White Castle's fine linens.
"That's what love is," said White Castle Vice President Jamie Richardson, who witnessed what will henceforth be known as The Incident. "That's the vulnerability of being able to be your true self, not being afraid to spill."
Leave it to White Castle's VP to be an unexpected life guru. I think we found our new Valentine's Day tradition &mdash if they'll have us back.
*Not every restaurant offers live music. The Bronx location we visited often has Fordham University students perform each year, and others have had violinists and other performers, but it isn't guaranteed.
Follow Delish on Instagram.
Download the Delish app.
White Castle Casserole
One of my favorite things to do on trips through the Midwest is to eat at White Castle. I’m not sure if they have restaurants outside of that region of the United States? If they do, I have never seen them. If you’ve never been there and you get a chance, definitely stop in and grab a sack – and relish in the fact that you are eating a part of American history! From White Castle’s website – “It’s an experience that transcends time, space and sometimes, rational thought.”
White Castle, founded in 1921 by Walter Anderson and Billy Ingram, is famous for it’s “sliders” – a simple, small, square burger. What you may not know is, White Castle, is generally credited as being the first ever “fast-food chain.” Anderson is credited with inventing the hamburger bun and for using Henry Ford’s model of the assembly line in the kitchen. Who knew?
Trips to the Midwest are a little more scarce for us these days. With a large family and my husband’s 60+ hour a week job, it all prevents us from doing many things. Our priorities are in other places rather than galavanting around the Midwest eating at White Castle. Our “trips” tend to be a little closer to home right now.
How do I enjoy White Castle without a restaurant near me?
And that’s not necessarily a bad thing. And, that doesn’t have to stop us from enjoying White Castle. We could buy those pre-packaged boxes of sliders in the freezer section of our nearest big box store. Or we could make this super easy casserole that has all the same great taste!
Obviously, we went for the latter. And you should too! It’s so easy to make this White Castle Casserole at home. And it’s a family-approved recipe! My kids love when this casserole makes an appearance on the menu!
I will note that although ketchup is not listed as an ingredient, sometimes I like to add a drizzle of that underneath the top layer of crescent rolls along with the mustard and pickles. If BBQ sauce is your jam, feel free to substitute that. You just can’t go wrong with this easy White Castle Casserole!
Sandwiches and entrées Edit
When the predecessor to the modern Burger King, Insta-Burger King, opened in 1953 in Jacksonville, Florida,  the company's menu consisted predominantly of hamburgers, French fries, soft drinks, and desserts. Insta-Burger King was acquired in 1954 by two of its franchisees, James McLamore and David Edgerton, who renamed it Burger King. Under its new ownership, the company continued to develop its core menu, cooking techniques, and equipment. In 1957 McLamore and Edgerton created BK's signature item, the Whopper, as a way to differentiate BK from other burger outlets at the time. The Whopper is a 4 oz (110 g) hamburger with lettuce, tomato, mayonnaise, pickle, and ketchup, that was priced at 29¢. The sandwich was designed to give the customer a larger product with better value than competitors, who were selling burgers with an average price of 15¢.   As Burger King's flagship product, the Whopper has been expanded beyond the original sandwich into a line of sandwiches all made with the same ingredients. The Whopper sandwich has undergone several modifications in its recipe over the years, with a change from a plain bun to a sesame seed roll in the early 1970s and a change in patty size in the mid-1980s being two of the most notable.  Since its inception, the Whopper has become synonymous with Burger King and become the focus of much of its advertising.  The company has even named its kiosk-style restaurants "Whopper Bars". 
In 1978, Donald N. Smith was hired from McDonald's to help restructure the corporate operations of Burger King to better compete against his former company as well as the then up-and-coming chain, Wendy's. As part of an operational overhaul he dubbed "Operation Phoenix", [notes 1] one of his first changes to the company's menu was to add the Burger King specialty sandwich line in 1979. This line—with many non-hamburger sandwiches, including chicken and fish—significantly expanded the breadth of the BK menu. It was one of the first attempts by a major fast food chain to target a specific demographic, in this case adults aged between 18 and 34 years, members of which were presumably willing to spend more on a higher quality product. [notes 2] The new products were successful, and the company's sales increased by 15 percent.  While most of the line has since been discontinued, the company's Original Chicken Sandwich is still offered in all of its global markets, and the ham and cheese sandwich is a regional offering. 
BK Chicken Tenders made their debut in a menu revision and expansion in 1985 to address the absence of a chicken-based finger product akin to McDonald's Chicken McNuggets. The product had to be temporarily withdrawn because of limited availability of chicken meat it was re-introduced about six months later.  Originally made with sliced fillets of chicken, the product was changed to a formed chopped-chicken product several years later.  In 1987, BK rolled out the Burger Bundles, a pack of six mini burger sliders, similar to White Castle was brought back later as the "Burger Buddy".  Fish Tenders were introduced to complement Chicken Tenders during a menu expansion in 1989. The new fish product, sold in the same style of container as the Chicken Tenders, was an order of fish sticks with Tartar sauce for dipping. Portion sizes were similar to those of the Chicken Tenders. Fish Tenders were discontinued in 1990. [notes 3]
The company introduced its first broiled chicken sandwich, the BK Broiler, in 1990. The sandwich included a dill-ranch mayonnaise and was served on an oat-bran roll.   In 1998, BK reformulated the BK Broiler into a larger, more male-oriented sandwich: a larger chicken patty with mayonnaise served on a Whopper bun. In 2002, BK changed the name of the sandwich to Chicken Whopper and added a smaller Chicken Whopper Jr. sandwich.   The company replaced the Chicken Whopper line with another broiled sandwich line in 2003, the BK Baguette line. The chicken sandwich, served on a fresh cooked baguette roll, and came in several varieties, all of which were topped with a series of ingredients that were low in fat. They were sold in the United States at one time, but are now sold only in the European market.  The failed Baguette line was replaced in North America with the current grilled chicken iteration, the TenderGrill sandwich. 
Although Wendy's was the first to have a value menu in 1989, Burger King decided to offer its own value menu in 1998.   This menu featured seven products: the Whopper Jr., a five-piece Chicken Tenders, a bacon cheeseburger, medium-sized French fries, medium soft drink, medium onion rings, and a small milkshake – all priced at 99¢ (USD). In 2002 and 2006, BK revamped its value menu by adding and removing several products such as chili and the Rodeo Cheeseburger.  Many of these items, such as Chili, tacos, the Sourdough burger (a product similar to the Whopper Jr., but with sourdough bread), and Chicken Tender sandwiches have since been discontinued, modified, or relegated to regional menu options. 
Returning to the practice of targeting the adult demographic as it had in 1978, BK introduced several new products to its menu in 2003. The new products included new or revamped chicken sandwiches, a new salad line, and its BK Joe brand of coffee.  The first of these items was the TenderCrisp chicken sandwich, an entirely new sandwich which featured a fried 5.2 oz (150 g) whole-muscle chicken breast on a corn-dusted roll. The sandwich was part of then-CEO Greg Brenneman's plans to bolster the company's revived "Have it your way" advertising program, which was designed to draw younger people to its stores.  Some items, including the Enormous Omelet Sandwich line and the BK Stacker line, brought negative attention due to the large portion size, amounts of unhealthy fats, and the presence of trans-fats.    At the time, many of the products featured higher-quality ingredients like whole chicken breast, Angus beef, Cheddar cheese, and pepper jack cheese.   Not all the products new products introduced under Blum's tenure met corporate sales expectations, the Baguette Chicken sandwiches being an example.  Others products, such as Burger King's line of "indulgent" burgers originally called the Angus Burger,  have undergone multiple reformulations. The Angus Steak burger was originally based around a 5 oz (140 g) frozen patty despite high expectations from the company, the sandwich fared poorly.  After a reformulating program, it was relaunched in 2008 as the 5 oz (140 g) Angus Steakhouse burger.  With the introduction of a new multifunction broiler capable of cooking a more diverse set of products, Burger King replaced the Angus Steakhouse burger with the 7 oz (200 g) Steakhouse XT burger in 2009. [notes 4] In 2011, the company discontinued selling the product in the North American market, replacing it with the Chef's Choice Burger. The Chef's Choice Burger was removed in 2012. 2014 saw the introduction of the newest attempt at introducing a premium burger to the company's portfolio with the introduction of the A.1. Ultimate Cheeseburger in North America.
The Burger Bundles returned in 2011 with beef and chicken patty options. 
During 1997, BK revamped its French fries in North America. The improved fries were coated with a layer of potato-based starch, giving the fries a crisp shell that maintained its texture longer. The company introduced them in a series of advertisements that claimed the new fries tasted better than McDonald's fries in consumer taste comparisons. Other ads featured Mr. Potato Head in a series of demographically-targeted commercials.  The fries were in research and development for over two years and already had been available in several markets when the advertising campaign began.  In Europe, BK also sells potato wedges, a type of French fry that is thick-cut and wedge-shaped. In 1991, the company introduced Twister fries, spiral-cut fries with a spicy coating, as part of a promotional push. Part of the product's appeal was they were served in a paper drink cup as opposed to the normal fry carton. The product was designed as a short-term promotion that would be periodically reintroduced. 
In 2002, Burger King offered "Shake 'em up Fries", which included a bag of fries and a packet of spices. The customer would add the spices to the fries and then shake the bag until the fries were coated.  
Beyond French fries, the company has introduced several other side products over the course of its existence. Onion rings have been part of the menu for the majority of BK history. Originally made from whole, sliced onions, they were reformulated into a formed product made from onion paste in 2001 as part of a menu revamp.  In the same 2001 menu revamp, the company added an onion ring-specific dipping sauce, and emphasized it again during its 99¢ BK Value Menu introduction in 2002.  As part of its BK Cravers value menu introduction in 2005, the company briefly sold jalapeño poppers accompanied by a side of ranch dressing as part of its national menu. The same menu added mozzarella sticks with a side of marinara sauce the mozzarella sticks have since been relegated to a regional menu item in the United States, but are sold on the national menu in Canada.   [notes 5]
One of Smith's significant contributions to the menu was the addition of a breakfast product line as part of the 1978 product line expansion. Up until that point, breakfast was not a market Burger King had served. [notes 6] Other than the addition of the Croissan'Wich in 1983, the breakfast menu remained almost identical to the McDonald's offerings until a menu revamp in 1986. [notes 7] This expansion introduced BK's A.M. Express product line, which included French toast sticks and mini-muffins.  The new breakfast line was designed to be portable, because studies had shown that an increasing percent of consumers were eating breakfast on the go.  Shortly after the introduction of the French toast stick products, BK partnered with Lender's Bagels to introduce a bagel breakfast sandwich. The new product was designed to drive sales in the morning by piquing customer's curiosity with a new taste. The product was tested for several months in BK's original home territory of Miami before a national roll-out. 
In the late 1990s, BK co-branded several of its breakfast products with former parent Pillsbury Pillsbury produced a fresh-baked biscuit product for the chain in 1996 and miniature cinnamon rolls called Cini-Minis in 1998. As part of the cachet built into the products, Burger King advertises that products are cooked fresh in the restaurant each morning.   
With the effects of the late-2000s recession reducing breakfast traffic to the stores, Burger King announced that it was making the first wholesale changes to its breakfast line-up in many years.  In early 2010, Burger King tested a new group of breakfast products under its new BK Brunch product line a reintroduced English muffin sandwich, a sandwich featuring ciabatta bread, a pair of breakfast bowls, and a non-alcoholic mimosa.  In September, a slightly modified variation of the menu was taken national during one of the largest menu expansions in the company's history. Chief Marketing Officer Mike Kappitt said breakfast produced 12 percent of the company's income, but that was only half of what McDonald's made. Part of the expansion was a major advertising campaign that encouraged people to change their minds about skipping breakfast at a time of high unemployment.  3G Capital has continued the expansion of the breakfast program with the introduction of Quaker Oats Company oatmeal to its menu in late 2011. Oatmeal has been shown to be a popular addition to breakfast menus industry-wide due to its low cost, ease in preparation and perception as a healthy, whole-grain option. Analysts from industry analytic firm Technomic stated that it was a good move for Burger King to add a winning product to its menu, but that it should have tried to be more creative by adding other, similar products such as grits. 
As the company expanded both inside and outside the United States, it introduced localized versions of its products that conform to regional tastes and cultural or religious beliefs. In countries with predominantly Islamic populations, such as Saudi Arabia, pork is not served due to Muslim dietary laws. In Muslim countries, meat is slaughtered using the halal method and labeled as such.   Similar adaptations also occurred in Israel, where kosher dietary laws forbid the mixture of meat and dairy products. Before the company exited the country in 2010,  many of its locations in Israel were fully kosher. 
In many international markets, BK offers products or condiments that fit local tastes. For example, in Canada, BK offers poutine gravy and vinegar for its French fries, and peri-peri sauce is available as a sandwich topping in the United Kingdom.  Hungry Jack's, Burger King's Australian franchise, offers the "Aussie burger" with fried egg, beetroot, and other Australian flavors.  In Asian markets, dark-meat chicken is preferred over white meat, and poultry products sold in these markets often are advertised as such.   One of the more regionally differentiated lines of products is the company's dessert offerings. In the United States, BK offers several desserts, including Otis Spunkmeyer chocolate-chip cookies, apple pie slices, Hershey's Sundae pie slices (a type of chocolate creme pie), and a rotating pie as part of its dessert menu.  [notes 8] Internationally the company sells turnovers, tortas, Cini-Minis, muffins, brownies, and vanilla soft-serve ice cream in cones and sundaes. In most markets where BK sells ice cream, it also sells a mix-in dessert under various names. [notes 9]   Some of these international dessert products differ from the domestic products in terms of preparation an example is the pies sold in Asian countries that are fried, turnover-style, instead of the deep-dish tart style associated with American sweet-filled pies.  While in most Southeast Asian markets such as Indonesia, Malaysia, the Philippines, Thailand and Vietnam, rice is also available as a temporary or permanent fixture in the local menu. The rice-based meals are visibly divergent between these countries, in order to suit the local taste of each respective market.
Burger King cooks its foods in one of five ways: broiling, deep frying, baking, microwaving or frying. As noted in its mottos and advertisements, BK cooks its burgers and grilled chicken on an automated grill,  while its other chicken products, fish, sides, and breakfast sausage are deep-fried in vegetable oil.  BK prepares its biscuits, cinnamon rolls, and cookies by baking in a convection oven and microwaves its BK Veggie burger patty.   [notes 10]
The predecessor to Burger King, Insta-Burger King, began deploying the original broiling device in 1952 when its owners, Matthew Burns and Kieth Kramer, acquired the rights to George Read's Inst-Shake and Insta-Broiler machines. The Insta-Broiler cooked the burgers in a wire basket between two broilers, allowing the burgers to be cooked on both sides simultaneously. The machine was capable of cooking over 400 patties per hour, which allowed the company to grow rapidly. When McLamore and Edgarton opened their first Insta-Burger King location in Miami, they revamped the unit into what they called a "flame broiler" – the forerunner of the modern unit used by Burger King today.  After the acquisition of Insta-Burger King in 1954, the pair contracted the construction of the newly designed flame broilers to the SaniServ company of Indianapolis, Indiana, for the initial run of broilers. [notes 11] Eventually, the company moved the manufacturing contract for the broiler units to Nieco Automatic Broilers of Windsor, California, who manufactured all subsequent units until the start of the 2000s. 
When the time came for the company to develop a new broiler, it turned to its equipment manufacturer, Nieco, and St. Louis, Missouri-based Duke Manufacturing. Burger King's goal was to maintain the company's trademark flame broiling method while allowing more product options on a flexible cooking platform. The solutions that Nieco and Duke devised met that goal by using control features during cooking. The cooking methods employed by the two manufacturing companies vary in their methods Nieco employed two chains, one that maintained a single speed and cooking temperature, and another that had a flexible speed setting and variable temperature control. Duke's solution utilizes an oven that cooks according to preset parameters for time and temperature, one heterogeneous product batch at a time. [notes 12] The first batch-style broiler was introduced in April 1999 and was tested in-store in central Wisconsin during the summer of 1999. 
Beyond the flexibility of the new broilers, the new equipment has several features intended to decrease operational costs. A more efficient design of the burners in the Nieco units produces a 30 percent reduction in energy consumption. The Duke units produce a $4,000 -$5,000 annual savings on energy compared to the original units, which ran approximately at full capacity all day. The units are so fuel-efficient that in many US states, the company and its franchises qualify for energy-efficiency rebates. [notes 13] However, and issue arose in September 2011 when the state of Washington department of health warned Burger King of issues with the Duke units. In multiple incidents in seven counties throughout the state, the Duke units were found to have cracked heat spreaders which resulted in under cooked products. Additionally, there was foreign material contamination caused by loose insulation resulting from the cracks as well as other issues.   Upon notification, Burger King released a statement that the company has notified franchisees and corporate-owned stores operating the Duke units with orders to repair the problem immediately. Additional training for operators was also ordered. 
Kitchen equipment Edit
Before any products are sold, the company pre-cooks the ingredients and holds them in a heated holding cabinet. To ensure that product consistency is maintained and to reduce the amount of products discarded as waste, Burger King utilizes a computerized monitoring system created by Integrated Control Corp, or ICC. The system, called Kitchen Minder, monitors time and temperature in the cabinets and notifies staff and managers when to prepare more food and discard older products. Initially developed from 1998 to 2000, the system is designed to work with a holding cabinet system that was developed by Duke. The initial test designs were time-consuming to program because each bay in the holding units had to be programmed manually. This meant several minutes were required for each product, which added up to several hours to program up to six units with eight bays each. When BK finally deployed the system in 2001,  the updated units utilized a Palm Pilot to configure the units using a custom program designed to easily configure the units via Infrared or serial port.  A kitchen flow software system that helps centralize information about the system was deployed in 2007 combined with the new equipment, it helped further reduce costs for the company and its franchises by calculating projected sales and actual usage.  Along with the holding system, Burger King deployed newer high-speed toasters to decrease make times the new toasters, while faster, require more maintenance, which increases overall labor costs. 
Sandwich preparation Edit
During periods of high-volume sales, BK will pre-prepare high-demand items such as hamburgers and cheeseburgers during slower periods all sandwiches are made to order. The Whopper sandwiches, premium sandwiches, and BK Veggies are all made when ordered.  
BK targets "value-oriented" customers with its BK Value Menu. In the United States, this menu contains products that are usually priced in the $1.00 to $1.49 range. In non-US markets, the BK Value Menu typically takes on a different name, with prices set to reflect the approximate value of one US dollar. Internationally, the company is standardizing its value menu under the King Deals banners that features items for sale at €1.00 in the EU and one dirham in Dubai.  In all the markets, the value menu usually includes smaller sandwiches and entrées, small-sized side orders, small-sized drinks, and desserts. In the United States, the value menu has a breakfast offering in the same format as the lunch/dinner value menu. 
As with all major fast food vendors, BK has a menu that specifically targets children. The company introduced its child-oriented product line in North America during the summer of 1990 with an advertising program called the Burger King Kid's Club. In the United States, the meal is called the Kids Club Meal and it is primarily positioned against the popular Happy Meal from McDonald's.  The meal includes an entrée, a side order, beverage, and a toy. The toy is usually a product tie-in with a movie or television show. The entrée and side offerings differ from market to market, as does portion size.
In the North American market, BK further divides its children's menu into three segments: toddler, kids, and "tween". The only difference between the first two groups is the prize offering the toddler will receive an age-appropriate toy. The toys were originally designed by Kentwood, Michigan-based Sassy Inc., and were introduced in 2000 as a supplement to the company's existing children's line.  Burger King changed its toddler toy designer to Hudson, Ohio-based Little Tikes in 2003. 
The tween offering, introduced in 1999, is called the Big Kids Meal.  The Big Kids Meals consist of a double hamburger, a double cheeseburger, or a six-piece serving of Chicken Tenders plus a small order of fries, and a 16 US fl oz (470 ml) drink, and a toy. Further additions to the line included a six-piece serving of the company's Chicken Fries product. The introduction of the Big Kids Meal was not without controversy. McDonald's challenged Burger King's use of the name in a federal suit that claimed McDonald's had used the name first.  According to the filing, McDonald's stated the company had used the term in a limited manner in Michigan in 1998 as part of a promotion in Detroit. [notes 14] The suit was judged to be without merit and dismissed in a summary judgment. 
To appeal to the adult market, BK offers several sandwiches and other products made with higher-quality ingredients such as whole-breast chicken fillets, Angus beef, and other "premium" ingredients.  These sandwiches are usually served on a better-quality roll, such as baguettes or corn-dusted potato rolls. Through 2009 and 2010, the company added other higher-end product such as barbecued ribs, grilled fish, an improved grilled chicken sandwich, kebabs, and an extra-thick burger called the Steakhouse XT.  [notes 15] Several industry publications claimed that these new offerings disrupt the differentiation between the fast-food and casual-dining markets with a combination of taste, competitive pricing, speed of service, and convenience. [notes 16] The adult-oriented products of Burger King and its competitors have been criticized by restaurant industry commentators as a temporary blip. The "indulgent" products are seen as blurring the lines between the fast-food and casual-dining market segments and, while they draw in newer customers looking for value, the effect may only be temporary. The Muslims are permitted to eat the chicken fries and other flavors of chicken fries in burger king because it is denoting or relating to meat prepared as prescribed by Muslim law. Once the economic instabilities of the late-2000s recession fade, customers may return to such casual chains as Chili's and leave the fast food chains back where they started in terms of customer numbers and profits. 
BK targets specific sub-groups within the adult market. Products like the BK Stacker and BK XXL are aimed at late teen to young adult males health-conscious individuals are offered products such as salads, grilled chicken, and veggie burgers.   Products such as the BK Veggie, a meatless burger initially introduced in 2002,  target the female and health-oriented demographic using a co-branded marketing program and a patty produced by the Kellogg Company's Morningstar Farms division.   Another sub-market in this group is on-the-go parents and commuters The company's BK Chicken Fries—French-fry cut pieces of breaded chicken—is specifically targeted to this segment.   First introduced in 2005, the product was successful enough that Burger King expanded the marketing of chicken fries to the children's demographic with a kid's meal version of the product in 2007. The meal was launched with a cross-promotion in conjunction with Nickelodeon's SpongeBob SquarePants. The series of commercials raised the ire of the American Family Association due to perceived nudity concerns. 
The "Superfan" Edit
One particular market target that was of importance to the company was identified as the "Superfan". The superfan was a demographic group that included individuals that are 18 to 49 years old, primarily male, who would visit a fast-food restaurant five times a month and eat fast food 16 times a month.  Burger King and their competitors hope to attract this group because of the large sums of money that they represent an increase in sales to this group could drive an increase in global sales.  While superfans accounted for less than 20 percent of Burger King's customer base, they accounted for nearly 50 percent of the company's business. By focusing on this demographic group, the company could increase sales more readily it was easier to generate more repeat visits by this demographic than it was to coax new customers to switch from other chains. The company has used advertising featuring its mascot, the Burger King, in tandem with new product rollouts such as its BK Wrapper product to help generate an increased number of visits by this client segment. 
With the slowing of the global economy due to the financial crisis of 2007-2010, the company experienced a downside of focusing so much on this demographic group. The high unemployment of the recession, coupled with healthier eating habits, drove many customers away from fast food towards the fast-casual segment or forced them to stop eating out. Analysts have stated that by focusing its marketing and advertising programs on men, BK alienated women and children. Morgan Stanley analyst John Glass stated, "Maybe catering to the super fan was the correct strategy to kick-start the business, but maybe they relied on that for too long. " 
To help counter the perceived male bias of its superfan target group, the company expanded the definition in early 2010 to cover individuals of both sexes, all ages, and households who frequent fast food within the stated time frame. Throughout 2010, the company added newer calorie-conscious "Positive Steps" combo meals that were advertised in female-oriented media, as well as a continuing cross-promotional tie-in with the female-oriented Twilight film series. [notes 17] 3G Capital's new management team eliminated the focus on the superfan after its acquisition the company in 2010, concentrating on a more broad demographic base that includes women and more health conscious customers. 
One of the company's first forays into healthier products was in 1983 with introduction of its salad bar. The salad bar met with light to moderate success, but the company's franchise holders complained of high operating costs and a poor return on investment.  Part of the product, a pita salad, was quickly dropped from the salad bar, as were plans to use the bar unit to boost breakfast sales.  In 1987 the company augmented its salad bar with a test line of prepackaged salads, including chef and garden salads.  The salad bar was eventually eliminated in favor of packaged salads. In 1990, BK introduced a new salad line accompanied by a licensing agreement with Paul Newman's Newman's Own, Inc., whose salad dressings accompanied the products.   Burger King revamped its salad line again in 2004, with the introduction of its Fire Grilled Salad products.  Burger King sought to differentiate this line of salads by packaging the warm meat toppings—a choice of grilled shrimp or broiled chicken—separately from the cold salad this added the appearance of an additional layer of freshness.  At one point in the United States, the salads are pre-made off-site. They are sold with two toppings and Ken's Foods Ken's Steakhouse brand salad dressing. Internationally, the salads vary in composition and style from market to market. In all markets, salads are one of the items targeted at female and health-conscious consumers. In parts of Europe, salads are sold under the "King Delight" or "LA Range" banner.  
As a response to recent obesity trends in the United States and other nations, Burger King modified its menu and food preparation practices. In addition to offering lower-fat menu item such as salads, the company has updated its nutrition guides to include dietary guidelines and other nutritional data. One of its reactions to the concerns over trans-fats was to initiate a program in January 2008 to phase out added trans-fat in its products, and to switch to pure vegetable oils that are free of hydrogenated fats.  The program ended in early 2009 with a complete changeover to the new oils. Most, but not all, of the products contain no added trans-fats some products, such as the beef used in the hamburgers, still contain naturally occurring trans-fats.  [notes 18]
To address concerns over the increase in childhood obesity in Western nations and accusations of unhealthy offerings for children by groups such as the Center for Science in the Public Interest,  the company created a nutritional program called "BK Positive Steps" that is aimed at children and their families.  The program began with the introduction of products such as broiled Chicken Tenders, Kraft Macaroni and Cheese, and apple "fries", which are French cut apples served in a fry box that are featured in a new low-fat Kid's Club Meal.   According to a statement by Burger King, the new Kid's Club meals contain no more than 560 calories per meal, less than 30 percent of calories from fat, less than 10 percent of calories from saturated fat, no added trans fats, and no more than 10 percent of calories from added sugars.   Additional changes to its menu were announced in May 2009, including the reduction of sodium levels in its Chicken Tenders product by approximately 33 percent a switch to non-fat milk products in the U.S. and adding calcium-fortified apple juice to its beverage line-up.  [notes 19] The broiled Chicken Tenders product is only sold in the UK/Ireland market. The product line has been expanded to include a boiled mini chicken sandwich for the kid's meals in this region. [notes 20]
The company has adapted its menu to accommodate different dietary lifestyles by adding several vegetarian options, including salads, the BK Veggie sandwich, and its deep-fried spicy bean burger that is sold in Burger King's international locations.  [notes 21] The majority of these products do not qualify as vegan due to the presence of egg or dairy products [notes 22] an example is the BK Veggie, which is approved by the British Vegetarian Society. Society guidelines do not require their approved products to be vegan, and allow ovo-lacto-vegetarian ingredients.  The Veggie Burger is widely sold in other countries, sometimes under different names (for example, it is called a "Country Burger" in Germany). [notes 23] Burger King added low-carb variants of several of its products in 2004 that are in accordance with low-carb diets such as the Atkins diet and the South Beach Diet.  Low-carbohydrate preparation consists of eliminating the bread and serving the product in a bowl with silverware. 
In January 2010, BK began to publish a list of which of their products that contain gluten and added menu options designed to help those afflicted with Celiac disease as part of its "Positive Steps" nutrition program. A company representative stated that it understands that its guests have individual dietary needs, and as part of its "Have It Your Way" promise, Burger King offers menu items for individuals with gluten sensitivity.   BK food is prepared with several known food allergens, including wheat, milk, soy, and eggs. [notes 24]
The range of products sold usually depends on the time of day. Lunch items such as hamburgers and fries are traditionally not served during breakfast time. However, some BK stores do sell food under their "Burgers for Breakfast" program.  While for several years the company dictated hours to its franchisees in the United States, that changed with the sale of the company in 2010. The new owners relaxed the mandated hours for stores to be open from 6 am to midnight Monday through Saturday and 7 am to midnight on Sundays franchises were encouraged to stay open later or for 24 hours in markets that could support the business.  
Burger King's product packaging has undergone many changes over the years. Unlike McDonald's, the company never used the clamshell style box made of Styrofoam, so when the environmental concerns over Styrofoam came to a head in the late 1980s, the company touted its use of paperboard boxes for its sandwiches.   When McDonald's moved to eliminate its styrofoam packaging, Burger King ran several sarcastically-worded ads in national newspapers stating that it had always wrapped its sandwiches in waxed paper they welcomed McDonald's "to the club". [notes 25] To cut back on the amount of paper that the company used, the paperboard box was mostly eliminated in 1991 it was replaced with waxed paper. [notes 26] Paperboard boxes are still used for its "finger food" products like Chicken Tenders and Fries, French toast sticks, and desserts. 
In 2004, the company committed itself to a redesign of its entire packaging line that tied the packaging into its irreverent advertising campaign created by Crispin, Porter + Bogusky. Each product's packaging included a tongue-in-cheek commentary about the product itself. Alex Bogusky, partner and executive creative director of CP+B, stated that BK decided "to create a dialogue with the consumer" by utilizing the large areas of white space found on its packaging at the time. All of its sandwich wrappers, cartons, tray liners, bags, breakfast platters, chili cups, condiments, and regional product packaging received what was described as "quirky ad copy" specifically targeting the 18–34-year-old male demographic segment. Besides the humorous commentary, the company also created sniglet-type names for things that would appear in its products, such as a "ringer" – a single onion ring that had been accidentally included in an order of fries.  
Starting with the introduction of its BK Chicken Fries product in 2005, BK began adapting some of its product packaging so that it could be placed in an automotive cup holder. The BK Chicken Fry box, while square in shape, will sit comfortably in the cup holder and its top, when opened, forms a small tray that is designed to hold dipping sauce. Burger King credits the design of this box with helping to make its Chicken Fries the most popular adult-oriented chicken product in the United States.  It has since added a trademarked and patented round French fry container which it calls the "FryPod", which is a paper cup made from 50 percent recycled materials that is designed to fit in an automotive cup holder.  The package design won an honorable mention at a packaging industry design competition.  BK's large and King sized beverage containers are made from molded HDPE plastic with a funnel-like shaped bottom that allows the oversized cups to fit in cup holders.
Union Packaging, a minority-owned, Philadelphia-based paper products company, has supplied much of the packaging for Burger King's North American operations since winning its first contract in 2000. The original $15 million contract was for paperboard "clamshell" containers and covered 1,250 BK locations in the United States. [notes 27] Union was instrumental in the development of the FryPod carton, and its efforts earned the company a supplier of the year award from Burger King in 2007. 
Over time, the company reformulates various products in an attempt to boost sales of the product or to improve the taste, appearance, or physical consistency of the product. One such example of this is the BK Big Fish, the company's fish sandwich offering in North America. Burger King's original fish sandwich, introduced as early as the late 1960s in some markets, was called the Whaler it was a smaller fish sandwich made with tartar sauce and lettuce served on the small sesame seed roll BK used for their hamburgers. When Burger King introduced its broiled chicken sandwich in 1990, the BK Broiler, it changed the fish sandwich's breading to a panko style, began serving it on an oatmeal-dusted roll that was used for the broiled chicken sandwich, and renamed the product the Ocean Catch sandwich.  When BK reformulated the BK Broiler, the company also reformulated the Ocean Catch as the BK Big Fish in its current configuration.  The sandwich was again briefly reformulated after the phase-out of the Baguette sandwiches, and was reintroduced as the Big Fish in 2005. 
One of the company's larger product reformulations came in March 2011. The company updated the recipe of its 25+ year-old Chicken Tender product line by reformulating the breading and spice mixture while updating the shape. The new formulation was described by the company as being "more broadly appealing" to the palate of its customers according to statement released by the company. Nation's Restaurant News analyst John Barone stated that the change may also be due to an industry wide move to chicken-based product as a result of raising commodity prices, forcing restaurants to turn towards chicken-based offerings due to the elevated pork and beef prices occurring during the previous year. He added that chicken breast costs have been down or flat during the same period, making it a more appealing choice to companies. The new product push was accompanied with a product tie-in with the movie Hop aimed at the youth market, an adult-oriented advertising campaign pushing convenience and product customization and a nationwide coupon mailing in the United States. Online advertising was emphasized with the release a Facebook gaming application it called the "Tender 8". 
Limited time offers Edit
To generate additional sales, BK will occasionally introduce limited time offers (LTO) that are versions of its core products or new products intended for either long- or short-term sales. Many of these LTO products focus on core menu products such as the Whopper, which has featured variations such as the Texas Double Whopper with added jalapeños, bacon, and pepperjack cheese. Other LTOs include all-new sandwiches like the Chick'n Crisp sandwich (now a permanent item in many regions) and test products such as the company's Great American Burger, which was an attempt at a premium sandwich in 2003. It was made with a Whopper patty and several new ingredients, including a bakery-style bun peppered bacon whole-leaf, as opposed to shredded, lettuce seasoned mustard and a special sauce. The burger was served with American cheese, mayonnaise, tomato, and onions.  A similar burger was tested in Wisconsin in 1999. That Great American burger featured a single 8 oz (230 g) burger patty and different toppings. It was designed to be cooked on a forerunner of the current batch broiler. [notes 28]
Other LTO products sought to expand existing product lines with new base ingredients. The company's 1992 offering, a Meatloaf Specialty Sandwich, was introduced as part of a push into limited table service.   Other LTO variants in its Specialty Sandwich line included an Italian sausage sandwich served in one of three ways: with onions and peppers parmigiana-style with mozzarella cheese and marinara sauce or with all four ingredients. Steak sandwiches were made from steak fillets or later, restructured beef. Other offerings were a ham and cheese sandwich with mayonnaise, lettuce, and tomato, and a veal parmigiana sandwich. 
The company is not above following trends within the fast food and fast casual industry two examples of this can be seen in some of its former products. The company's first wrap product, called a BK Wrapper, was introduced in North America as a breakfast option in April 2008, with a lunch/dinner version offered in September 2008.  These products were in response to industry trends towards products that are easier to consume on the go,  and to trends that began in 2007 regarding smaller foods.  Originally a limited time offer, [notes 29] the lunch/dinner version of this product was sold as a regional item through late 2009, when they were eliminated due to weakening sales. The 2009 introduction of BK Burger Shots, Burger King's version of sliders, was part of a wider trend in the restaurant industry for this type of sandwich.   European locations sell them as the BK Six Pack. [ citation needed ] In the United States they are based on the Burger Bundles/Burger Buddies products of the 1980s, which were originally inspired by the similar products sold at White Castle and Krystal, [notes 30] 
Licensed products Edit
In 2007, Burger King began licensing its logo and items to outside companies for non-Burger King products. A licensed products company, Broad Street Licensing Group, and its manufacturing partner, the Inventure Group, introduced the first products in the fall of that year: flavored potato crisps in two flavors, flame-broiled burger and French fries with ketchup. Inventure added a third flavor, onion rings, in 2008.  A second licensed product, the company's child-oriented BK Fresh Apple Fries, was licensed for sale in supermarkets in 2009 to the Cruch Pak company.  The company stated that while the products are important in providing brand identity, they will not be concentrating their resources on them, and will be investing the licensing fees into the company's marketing fund. Industry pundits have criticized the company for this scheme, with Rob Frankel, author of the book The Revenge of Brand X, stating "just because you can do something does not mean you should." [notes 31]
The licensing deals have proven successful. Broad Street has expanded the product line to seventeen countries across the globe while increasing selection to more than a half dozen products designed to mimic the flavors of some of Burger King's core menu products. The success of the product line and licensing deals garnered the companies an award for "Brand Extension of the Year" from License! Global magazine, and earned them a nomination for "Best Corporate License of the Year" from the Licensing Industry Merchandisers Association. 
ConAgra Foods entered into a licensing agreement with Burger King in 2009 for a new line of microwavable French fry products. The new products are King Krinkz, which are seasoned crinkle-cut fries King Kolossalz, an extra-large package of fries and King Wedgez, seasoned potato wedges. The products were slated to be released in September 2009. The packaging is designed to resemble BK's FryPod fry container. 
Failed products Edit
Burger King has introduced several new products that performed well in testing, but did not catch on with the public. The failure of the BK Baguette line of sandwiches is an example a product that did not meet corporate expectations another earlier failure was the Bull's-eye Barbecue Burger. The sandwich consisted of two side-by-side hamburger patties, American cheese, and bacon, with Bull's-eye Barbecue brand barbecue sauce. The sandwich was served on the same 7 in (18 cm) roll as the Specialty Sandwiches. Later it was sold as a traditional-style double cheeseburger. 
In 1992, during its time under the ownership of Britain-based Grand Metropolitan, Burger King experimented with table service.  After 4 pm, customers would place their order at the counter, and their order would be brought to them at their table. Customers were given complimentary popcorn to eat while waiting for their meal. To coincide with the offering, a series of meals called the Dinner baskets were introduced. The dinner baskets included the Whopper Dinner Basket, Steak Sandwich Dinner Basket, Fried Chicken Dinner Basket, and Shrimp Dinner Basket. In the New England region of the United States, BK sold a Fried clam Basket. The dinner came with two sides, including a choice of a side salad, cole slaw, French fries, or baked potato. Lasting approximately a year, the sit-down restaurant concept was abandoned in 1994 in favor of the original quick-service formula. 
Another failed product, this time under Grand Metropolitan's successor Diageo, was the BK Back Porch Grillers line of burgers that featured a spiced and flavored patty served on a bakery-style roll. There were two varieties: The Regular served with mayonnaise, whole leaf iceberg lettuce, tomato and grilled onions, and the Bacon Cheddar, with bacon and smoked cheddar cheese. There was one LTO variety, the Black Stack Griller, made with Black Strap Barbecue sauce (a strong molasses-flavored sauce), Swiss cheese, bacon, and onions, to promote Men in Black II. The Griller patty was flavored so that it had a taste similar to a hamburger that had been grilled over a charcoal-fired grill. 
One of its international failures was the BK Crown Jewels line of sandwiches, originally sold in New Zealand. These larger, adult-oriented sandwiches were made with fried and grilled chicken or a Whopper patty and a variety of toppings and served on a Kaiser roll. Toppings included a mango lime sauce, avocado, aioli, a Cajun spiced sauce, and relish. Originally successful, the sandwiches piqued the interest of Burger King's corporate offices and were being considered for a potential global rollout. However, interest in the product faded and they were discontinued. 
Introduced as a direct challenge of corporate rival McDonald's, the Big King was Burger King's response to the Big Mac and had a similar style and taste. [notes 32] The sandwich was originally introduced in 1993 under the name Double Supreme during its testing stage. The name was switched to Big King when it was introduced nationally in 1997, and again to the King Supreme when reintroduced in 2002.  The sandwich was discontinued in the North American market in the mid-2000s. In November 2013, Burger King brought the Big King back to the North American market as a permanent menu item. The Big King sandwich's recipe is exactly the same as the original 1990s recipe, including a three-piece roll.  The Big King sandwich is also sold in many of the company's international markets in several forms. [notes 33] [notes 34]
Purchasing guidelines for meat Edit
Like many of its competitors, BK has been targeted by various animal welfare groups, such as PETA, over the treatment of the animals it uses in the manufacture of its ingredients. In a concession to these groups, BK agreed to adopt a series of policies for its suppliers for several of its raw animal products. The company has established a preference for purchasing eggs and pork-based products from those suppliers that use cage-free production methods. 
2001 Guidelines Edit
As part of its 2001 guidelines, Burger King stated that it would begin conducting announced and unannounced inspections of the slaughterhouses for all of its meat suppliers and take action against facilities that fail those inspections. It would establish animal-handling verification guidelines for all the slaughterhouses of its suppliers. The company would require its suppliers to confine no more than five hens in each battery cage, that the birds be able to stand fully upright, and require the presence of two water drinkers per cage. It would stop purchasing from suppliers who engage in the forced molting of hens, develop auditing procedures for the handling of "broiler" chickens, and institute humane handling procedures for chickens at slaughterhouses. It would begin purchasing pork from farms that do not confine sows to stalls. 
Per the conditions of its agreement with the groups, the company filed a petition in 2002 with the Food and Drug Administration requesting the United States Department of Agriculture (USDA) step up enforcement of the Humane Slaughter Act of 1958. The USDA agreed with the request, stating "it is granting your petition and is developing a proposed rule that addresses the issue of humane handling." The USDA failed to indicate when it intended to publish the proposal in the Federal Register and solicit public comment, which would be the first step before the agency drafts a final rule. [notes 35]
2008 Guidelines Edit
The company amended its purchasing guidelines in 2008. It announced that it would expand its pork purchasing guidelines by requiring 10% of its pork products be purchased from suppliers who do not use gestation crates, metal enclosures that confine sows and restrict the animal's movement, and double that amount by the end of the year.  It would also immediately begin purchasing 2% of its eggs from producers whose hens are not confined to small wire battery cages, and double that amount by the end of that year. [notes 36] It agreed with PETA that the company would issue a statement that it would be give purchasing preference to egg suppliers that do not use battery cages and to those poultry suppliers that utilize or upgrade to controlled atmosphere killing, which is considered to be a more humane method of chicken and turkey slaughter. 
2012 Guidelines Edit
A third round of guidelines was issued in April 2012 when the company announced that it would begin phasing in a plan to stop purchasing poultry and pork products from suppliers that caged animals. With this announcement, Burger King became the first American Fast food company to promise to purchase 100% of its eggs from companies that did not utilize wire battery cages and pork from suppliers that did not use gestational cages for sows. This is an increase of the percentage of cage free products from 9% of egg purchases and 20% of pork purchases the company made in 2008.  The plan should be completed by 2017. 
The H.J. Heinz Company is a significant supplier of condiments to Burger King.  They have worked together on several programs such as the 2001 promotional tie-in with the movie Shrek. Heinz provided an LTO Blastin' Green EZ Squirt colored ketchup and an apple flavored "ooze" dipping sauce for distribution with the Shrek-branded kid's meals.   Heinz has become a primary supplier of ketchup in the United States, Mexico, and Great Britain, while supplying various sauces in several European countries.    [notes 37]
Kraft foods has supplied many of its products to BK over the years. Several of its condiment lines have found their way into BK menu items. Two Kraft products were involved in direct tie-ins: the Bull's-Eye BBQ Burger in 2005 and the A-1 Steakhouse XT sandwich in 2010. In both cases, Burger King prominently used the names of the Kraft products, A1 Steak Sauce and Bull's-Eye Barbecue Sauce, in the names of the sandwiches. [notes 38] [notes 39] Kraft has supplied several of Burger King's children's products, including a Jell-O brand dessert during BK's Teletubbies promotion in 1999, and the Kraft macaroni and cheese used in its lower-fat kid's meals introduced in 2009.  [notes 40]
During the late 1960s, Tyson Foods was devising new methods to broaden their market, including introducing smaller consumer packaging and landing military contracts. The company expanded its commercial division by offering new products to McDonald's and Burger King. Tyson's McDonald's product eventually evolved into Chicken McNuggets while Burger King's product became the basis of its chicken sandwiches.  For their 2010 rib promotion, Tyson was Burger King's pork supplier. Despite a production-significant lead time, the estimated four-month product supply lasted Burger king less than three months. 
A 1996 E. Coli outbreak at one of Burger King's largest beef providers, Hudson Foods, gave Tyson Foods one of its largest business coups. Hudson was one of the largest poultry providers in the United States and one of Tyson's largest competitors when they moved into beef processing at the behest of Burger King. Once it had secured a contract with Burger King, Hudson opened a beef processing plant in Nebraska. When the plant was identified as the source of an E. Coli breakout in 1996, Burger King abandoned the company as a supplier. 
Lopez Foods, Inc. of Oklahoma City is a supplier of beef to the Burger King.  While Lopez's primary customer is McDonald's, the company supplies BK as well.
Sides and desserts Edit
McCain Foods became a supplier of potato products to the company in 1998, shortly after an agreement with farmers in Maine to supply potatoes for use in the fast food market. 
Edwards Baking provides Burger King with prepackaged pies and pie-style desserts while providing oversight and assistance with the chain's dessert products. BK is one of Edwards' major national contracts, where the company provides Burger King with assistance in marketing programs, point-of-purchase advertising materials, market research, and other resources. Edwards has a full-time staff assigned to Burger King's headquarters in Miami.  Before Edwards became Burger King's primary baked goods supplier, the chain had a contract with Awrey Bakeries of Livonia, Michigan, for its line of pre-packaged breakfast products. Burger King sold a line of Awrey products including danish, doughnuts, and birthday cakes. 
Soft drinks Edit
Traditionally Burger King has sold soft drinks from the Coca-Cola Company in its home market. In 1983, PepsiCo garnered the $444 million beverage supplier contract from its rival, and, in the midst of extreme market debate over the future of the contract, had it renewed for a second term in 1987.  The company won the contract by strengthening the marketing and advertising program ties between Burger King and itself.   The contract lasted three more years when, partially based upon Pepsi's growth as a restaurant operator with its Tricon Restaurants division, Burger King moved its beverage contract back to Coca-Cola.  
Since 1990, Burger King has continued using Coca-Cola as its beverage supplier, renewing its contract in several times.  The Coca-Cola contract is not without its problems the 1999 contract called for the Coca-Cola branded Icee products to be made a permanent menu item in all American locations. After the rollout, it was discovered that Coca-Cola employees had faked product test information to bolster prospective sales numbers in an effort to entice franchisees to enroll in a summertime advertising push. Several Coke employees were terminated, and Coca-Cola changed the in-store promotional materials to emphasize the Icee name.  The 2003 contract officially extended the relationship between the two companies so that Coca-Cola was the exclusive supplier of soft drinks for the company. [notes 41] Before this, individual international franchises would negotiate their own contracts with their company of choice. The 2003 contract gave Coca-Cola new access to the 3,000 operating or planned restaurants on the Asia-Pacific rim, in Europe, and in South and Central America. [notes 42] The purchase of Burger King by 3G Capital lead to a change in the beverage contract for the Caribbean and Latin America markets. 3G, which owns AmBev and is the producer and distributor of PepsiCo products in the region, started cross-licensing between its two companies in April 2011 and switched to Pepsi in these markets. 
In 1999, Burger King added a second soft drink supplier contract with the Dr Pepper Snapple Group to include Dr Pepper to its beverage line up in North American restaurants. 
Burger King's supply contracts for non-carbonated beverages are separate from the ones for its sodas. When the company first chose to introduce a bottled water product, it chose Nestlé's Poland Spring brand over Coke's Dasani. When the contract expired in 2003, BK moved to Pepsi's Aquafina, the top-selling brand at the time. [notes 43] In 2008 Burger King renewed its relationship with Nestlé by entering into an agreement to sell Pure Life bottled water products.  BK moved away from Pepsi's Tropicana brand juices in 2001 when it went with Coca-Cola's Minute Maid brands for the North America market.  With the introduction of its Positive Steps nutrition program for children, the company turned to the Hershey Company to provide Hershey's branded low-fat milk in its North American stores. BK is utilizing a popular brand name to promote its products in a move to draw customers' attention to itself and its meal programs. 
Produced by Sara Lee's Douwe Egberts brand,  BK Joe was Burger King's coffee line that was first introduced in 2001 in North America and later in parts of Europe. [notes 44] Advertised as being made from Arabica coffee, the product was made using Douwe's Cafitesse system, a platform that eschews coffee brewed from ground beans in favor of a beverage made from a coffee concentrate with hot water added.   Sara Lee claims the advantage of the system is that each cup of coffee is made at the time of order with minimal waste and labor.  The product was not designed to compete with products from companies such as Starbucks, but was intended to appeal to customers who seek a consistent cup of coffee. 
Despite the investment in the Douwe Egbert product, Burger King announced it would be phasing out the Cafitesse system in the United States in the summer of 2010 in favor of Starbucks' Seattle's Best brand of coffee.  Throughout the summer of 2010, BK added several new coffee-based products to the new coffee line in an initial effort to bring in more customers during the morning sales period.  [notes 45] The new coffee products, including flavored coffees and iced coffee drinks, are available all day to compete with McDonald's McCafé coffee line.  Every Friday during November 2010, Burger King gave away free 12 US fl oz (350 ml) cups of Seattle's Best Coffee to encourage people to try its breakfast and coffee lines. The company predicted the number of free cups of coffee would number between two and four million. [notes 46]
Alcoholic drinks Edit
For many years Burger King has sold beer in several of its international locations, such as Germany, but not in its home territory. The company began to sell beer at its BK Whopper Bar limited service concept restaurants in Miami, New York, and Los Angeles in 2010. The company is selling products from SABMiller and Anheuser-Busch, including Budweiser, Bud Lite, and Miller Lite in aluminum bottles designed to maintain temperature. The move, designed to target the important 30-and-under demographic, has been called risky by industry analysts because the company is known as a fast food purveyor and not as an alcoholic beverages seller. Other industry consultants have disagreed with the assessment, believing that the move is timely because the company is growing with its aging customer base.   
For many years Burger King owned and operated its own distribution system, known originally as Distron. Distron, founded shortly after establishment of Burger King, primarily served the company-owned stores and 50–60 percent of franchised stores. Franchise groups were free to purchase supplies from one of seventeen independent distribution systems, often operated by larger franchise groups such as Carrols Restaurant Group.  The Distron setup remained relatively stable until BK was purchased from Pillsbury by Grand Metropolitan. Grand Met originally planned to sell it after the purchase, but ended up reorganizing the division into two separate groups for procurement (Burger King Purchasing [BKP]) and distribution (Burger King Distribution Services [BKDS]). The move resulted in the layoff of over a hundred staff members.   
In 1992, Burger King and its franchises formed Restaurant Services Inc. (RSI), an independent purchasing cooperative, which covered 100 percent of BK stores in the United States. The creation of RSI was based on a proposal by then-CEO Barry Gibbons create an organization that would be autonomous from BK corporate operations, provide full financial disclosure to participants on pricing issues and revenues, and enjoy the participation of the entire chain to maximize the benefits of volume purchasing. The format of RSI was based on the system employed by KFC for its distribution system and was operated in a similar manner.  Two weeks after the formation of the co-operative, Grand Met sold the physical assets of BKDS to Canadian-based buyout firm Onex Corporation and folded BKP into RSI. [notes 47]
Currently the company utilizes independent distributors such as Maines Paper and Food Service and Sysco for supplying North American stores with food and paper products.   
Snipers’ Motives Start to Emerge
When John Allen Muhammad was convicted last month, it still wasn’t clear what had turned a seemingly ordinary pair into a sniper team who, authorities say, staged 20 shootings across seven states, killing 15 people and wounding seven. “We don’t know what made them take the final leap,” a member of the prosecution team said.
But in the last week, with confessed accomplice Lee Boyd Malvo’s trial here nearing its final phase, a clearer picture of the itinerant gunmen has emerged -- along with a possible motive laid out by Malvo.
The “mission,” said one of the many mental-health experts who have conducted jailhouse interviews with Malvo, 18, was to incite a racial revolution over the “continued oppression of black people” and to set up a utopian black colony in Canada based on racial and social justice.
In August 2002, psychiatrist Dewey Cornell testified, Muhammad reportedly told Malvo that “they were going to carry out a sniper plan, to start shooting people one after the other.” No court testimony indicated why Muhammad or Malvo thought such attacks would spark a revolution.
In the months preceding Muhammad’s comment, various defense witnesses said the 42-year-old Army veteran had indoctrinated Malvo into sharing his rage over white American society. He had taken the teenager on trips across the country to speak with blacks in slums and homeless shelters. He had Malvo listen to tapes of anti-American speeches, using headphones to deliver the message even while the teenager slept.
Malvo has said, according to court testimony, that he was put through rigorous training: Muhammad reportedly taught him how to shoot, gave him violent video games to play, lectured him on Islam, put him on a strict vegetarian diet laced with vitamin pills and globs of honey, and once tied him to a tree so the youth could prove his toughness.
In the end, mental-health experts for the defense said, Muhammad owned Malvo’s mind.
Dewey, who spent 54 hours interviewing Malvo, said the teen told him that “white people are devils.” Malvo, he added, “came to believe there would be a revolution.”
From the time of their chance meeting in an electronics shop on the Caribbean island of Antigua in late 2000, Muhammad and Malvo made an odd pair. Muhammad stood 6 feet 1. He was a handsome man who had a military bearing and hardly an ounce of fat on his 180-pound body. Malvo weighed 120 pounds, appeared younger than his 15 years and looked as though he belonged in a schoolboy choir. Muhammad was stoic, Malvo outgoing.
They did, however, share one significant quality: They were losers.
Muhammad’s two marriages had failed, his Washington state auto-repair business had fallen apart, he had lost custody of his four children and, in 10 years in the Army and National Guard, he had not risen above the rank of sergeant. He rebelled against authority, sometimes being disciplined by the Army during the course of his military career, Muhammad went from getting the top marksman ratings for his shooting ability to the lowest.
In the Persian Gulf War in 1991, Muhammad was assigned to an engineering unit but told people he was with Special Forces. He was suspected of tossing an incendiary grenade into the tent of a sergeant he didn’t like, military records entered as evidence showed, and once told another African American soldier in a counseling session: “Brother to brother, back off or you will be the first slaughtered. There is no place that your family will be safe.”
And Malvo, while a decent student in Antigua and his native Jamaica who talked of becoming a pilot or an astronaut, was by all accounts a troubled teenager. He shot stray cats with a slingshot, was abandoned by his father, beaten by his mother and bounced from home to home and school to school.
“I woke him up,” Malvo’s mother, Una James, testified about one of the times she left to find work on another island. “He gave me a hug and said: ‘Mommy, I’m not crying because you’re going back to look for your life. I’m not going to cry. I just wish you luck and prosperity.’ ”
Two months before the Washington-area sniper attacks, Malvo wrote to a friend: “I . tried to be a friend, a brother, a lover, a man and yes I’ve always failed. I have tried to treat women the way they should be treated, like the queens they are. I play, joke, be stern, be appreciative, but I receive the opposite in return.”
Muhammad had become Malvo’s surrogate father by the time the two settled into a Bellingham, Wash., homeless shelter in the fall of 2001. Friends said Muhammad was still numb that a Tacoma judge the month before had taken away his visitation rights. “So, I can’t see my children?” was all a stunned Muhammad said when the judge rendered his decision. He repeated it twice.
Al Archer, executive director of the Lighthouse Mission in Bellingham, said Malvo tried hard to please Muhammad, who had “a personality that will draw people to him. He was not being . mean, not anything like that. It was a winning way he had of drawing Lee into his way of thinking.”
But Archer testified that he was suspicious of Muhammad. Everyone else in the shelter had expressed shock and grief in the aftermath of the Sept. 11 terrorist attacks on the United States Muhammad never spoke of them. While most at the shelter were broke, Muhammad always had money and received calls from travel agents. Archer said he thought Muhammad might be a drug dealer or terrorist.
By the time Muhammad and Malvo reached the Washington, D.C., area in autumn 2002, their wallets were stuffed with the proceeds of a series of petty robberies, authorities said. They had walkie-talkies, binoculars, a stolen laptop computer, a global positioning device, detailed street maps and a .232-caliber Bushmaster -- a semiautomatic rifle normally used for target practice or hunting small game. Their battered 1990 Chevrolet Caprice had a hole in the trunk that police said provided an excellent portal for a sniper’s rifle.
Ten people died in Washington, Maryland and Virginia between sunset Oct. 2 and sunrise Oct. 22, 2002, in the spree of random attacks. One man was shot while mowing a lawn, another pumping gas. A woman was killed while vacuuming her minivan. The victims included immigrants from Haiti and India, an African American and a 13-year-old boy headed to school. The attacks so terrorized the region that events were canceled and schoolchildren were kept inside.
Muhammad and Malvo were arrested at 3:30 a.m. Oct. 24, 2002, at a Maryland rest stop off Interstate 70. Asked by investigators why he thought they were captured, Malvo replied, “My laziness, my lack of discipline.” He said he had been assigned lookout duty but had fallen asleep.
At the opening of his capital murder trial in October, Muhammad broke a year of near-silence -- he had refused to meet with court-appointed psychiatrists -- and decided to act as his own attorney. He delivered a rambling opening argument about truth and wisdom, asking an expert witness for the prosecution, “Does fingerprints get old?” and unwittingly placed himself at the crime scenes, reminding jurors that only he had the capacity to describe his thoughts and motives.
“They [the prosecutors] wasn’t there,” he said. “I was, and I know what happened, and I know what didn’t happen.”
After two days, Muhammad yielded to his court-appointed attorneys. For the next month he remained silent. When the guilty verdict was read, two jurors held hands, two others wept. Muhammad never winced.
In jail, Malvo at first responded to investigators’ questions by drawing two fingers across his mouth, as though he were zipping his lips. But soon he began talking, seeing a parade of mental-health experts and confessing to lawmen that he was the triggerman in all the Washington-area killings. He giggled during taped interviews while describing some of the attacks.
Malvo, who has pleaded not guilty by reason of insanity, was under Muhammad’s control, his lawyers say. The teenager has told psychologists that his original jailhouse confessions were false, and that his intention was to protect Muhammad, whom he called “sir” but referred to as his father. He told doctors he expects to be executed -- and doesn’t really care.
“I studied and read, but instead of gaining wisdom, I am still yet a fool, playing smart,” he wrote his friend last year.
Homemade slider buns
No, not those kids enjoying a fast ride on the playground equipment.
Nor the guys (and gals) heading towards home plate with the relay from left field right behind them. (Or, to stay in the same ballpark, a particularly tricky breaking pitch.)
I'm talking sliders, as in White Castle, as in small burgers on mini buns that you can eat two or three of at a time without feeling a bit of guilt.
Well, maybe just the tiniest bit of guilt. but hey, how can something this small (and oh-so-cute) possibly have many calories, right?
Still, I'm not here to discuss calories today. I'm here to show you a relatively easy way to make tiny buns, using your favorite homemade roll recipe. Add 1 1/2-ounce hamburger patties, American cheese, a pickle slice, and steam-fried onions, and you have the classic slider.
Note: For a complete deconstruction of classic sliders, check out one of our favorite blogs, Serious Eats, whose regular Burger Lab feature is a delicious exploration of all things burger.
Let's go with the most popular recipe on our site, Beautiful Burger Buns.
Did you know that by clicking anywhere on this block of pictures, you can enlarge them to full size? Go ahead, give it a try it'll work for any of our photos.
Make the dough, and let it go through its first rise, the one in the bowl.
Gently deflate the dough, divide it in half, and shape each half into a rough disk.
Working with one piece of dough at a time, place it on a piece of lightly greased parchment or waxed paper. For easiest rolling, place another piece of greased parchment or waxed paper on top.
Pat and roll the dough to a 9"-diameter circle, about 3/8" thick. Then use a 2" round biscuit cutter to cut circles from the dough, cutting close together to leave as few scraps as possible.
Even if you do a really good job, you'll end up with about 20% of the dough being scrap. You can let it relax for 15 minutes and roll and cut it again or you can simply shape it however you like.
You should be able to get about 2 dozen good-looking cutout buns before you need to resort to shaping the scraps.
Space the buns fairly close together on a parchment-lined or lightly greased baking sheet. You don't want them to rise and crowd one another but baking buns close together helps them stay soft – and a slider bun should be soft.
Cover the buns, and let them rise for about 2 hours. They won't get hugely puffy, and that's OK you don't want tall dinner rolls, you want relatively squat slider buns.
Towards the end of the rising time, preheat the oven to 375°F.
Notice the buns have gotten a bit taller, but nowhere near what a dinner roll would look like.
Brush the buns with melted butter this will give them a soft, golden crust.
Bake the buns for 9 or 10 minutes, until they're a light golden brown.
Remove them from the oven brush with additional butter, if desired.
See how these buns reached out and just barely touched one another as they baked? That's the spacing I was after. If you have a standard half-sheet pan, and you cut 2" round buns, 2 dozen on the pan is a perfect fit.
And here are the finished buns, ready for their burgers.
See the egg? It's there for scale, so you can envision the buns' size: about 2 1/2".
Disclaimer: Before you true "apprecianados" of White Castle come down on me for an incorrectly shaped bun – you're right. White Castle buns look like they start out round, but then are sliced straight on four sides to make them more or less square. Go that route if you want to me, this smacks too heavily of needless playing with your food.
Flatten 2 to 2 1/2 pounds of hamburger between two sheets of parchment or waxed paper until it's about 1/2" thick. Use a 2 3/4" round biscuit cutter to cut patties you want the burgers a bit larger than the buns, since they'll shrink as they cook.
Fry the burgers (along with onions, if you're a fan of fried onions).
To make sliders: place some fried onions on the bottom half of the bun. Add a burger, and a thin slice of American cheese. Top with a dill pickle slice or two. That's it: no condiments.
Ready to try making your own slider buns? Check out our recipes for Beautiful Burger Buns and Golden Pull-Apart Butter Buns both will work well.
Mourners Returned Fire, Police Say
Mourners at a gang member's funeral apparently shot back at the two or three men, believed to be from rival groups, who opened fire at graveside in what law-enforcement officials say is an escalating Chinatown feud.
Investigators said yesterday that Saturday's shootout, which left five mourners wounded in a New Jersey cemetery, highlighted the growing animosity between Asian gangs in New York City, in particular between Born to Kill, a powerful Vietnamese gang, and its rivals.
The funeral was for 21-year-old Vinh Vu, whom the police described as the No. 2 man of Born to Kill. He was shot Thursday morning in a drive-by shooting at Canal Street and Broadway.
Now, law-enforcement officials say they are worried that Born to Kill members will come to New York from Houston, Boston, Los Angeles and other cities to retaliate.
''If a B.T.K. gets shot, you expect trouble,'' said Nancy Ryan, chief of the Manhattan District Attorney's gang squad. ''People are definitely afraid of them because they are wild and uncontrollable.''
The police said yesterday that they had found signs that mourners, most of them Born to Kill members, had returned the gunmen's fire. Tombstones in the Rosedale Memorial Park Cemetery in Linden, N.J., where Mr. Vu was buried, were pocked by bullets on both sides. A pistol, all its rounds fired, was found near where the more than 100 panicked mourners ran and crawled to escape the hail of bullets.
''No one is victim-less here,'' Captain Richard Gerbounka of the Linden police said. He added that they had confiscated $23,240 in cash from the purse of a mourner.
Law-enforcement officials said Born to Kill is a name used by an extremely mobile group of young Vietnamese immigrants, many of whom are descended from Chinese who lived in Vietnam and some of whom are Amerasians.
The gang adopted its name from the phrase American soldiers wore on their helmets during the Vietnam War. Most of the gang's members grew up in a culture of guns and drugs in Vietnam, law-enforcement officials said. In the United States, they have tended to be more violent than other gangs.
Members of Born to Kill have challenged the authority of established gangs and have terrorized Chinatown residents, law-enforcement officials said.
''What distinguishes them from the others is that they grew up in the extremely chaotic society of Vietnam, where they were always expecting to be beaten,'' said Ms. Ryan.
Captain Gerbounka said, ''What we're told by the New York Police Department is that this gang has become quite a pain to the Chinese community and from what we understand several Chinese gangs are very annoyed with what the B.T.K. is doing.''
The police did not say which rival gang or gangs might have been involved in Saturday's shooting. Police gang specialists and members of the Jade Squad, a task force in the Manhattan District Attorney's office that tracks Asian-American gangs, are helping the Linden police. But Captain Gerbounka said the investigation was proceeding very slowly and no arrests had been made.
Captain Gerbounka gave the following account of the cemetery shooting:
Two or possibly three men, carrying flowers, opened fire on a crowd of about 125 mourners about 2:30 P.M. Saturday at the cemetery at Willow Glades near Routes 1 and 9.
Most of the mourners were members of Born to Kill, young Vietnamese men and women in black pants and jackets over white shirts. They had arrived in a procession of 19 cars and many were carrying cellular telephones and beepers as they gathered around Mr. Vu's coffin, which was draped in a red and black flag with '⟊nal Boys'' on it. It had just been laid in the grave.
The gunmen used a shotgun and a 9-millimeter automatic handgun, spraying an area 25 feet wide. In a panic, the mourners fled, some jumping into open graves.
A 20-year-old man was seriously injured, shot four times in the chest and legs. He was listed in stable condition yesterday at University Hospital in Newark.
Two other people were admitted to Elizabeth General Hospital with gunshot wounds and were listed in fair condition. None of the names had been released because neither of the hospitals had been contacted by family members, who must be told before information is made public. Only members of the press had called, hospital spokesmen said.
Several other mourners were injured, none seriously, in the scramble to escape.
Captain Gerbounka said about 30 mourners disappeared before the police could question them. But several of the 99 who had been questioned were cooperating.
Police officers arriving at the scene were initially confused by the description given of the gunmen, who were dressed exactly like the milling crowd of mourners.
The police said Mr. Vu was the No. 2 man in Born to Kill. His funeral had been a two-day affair, with gang members walking through the streets of Chinatown in lower Manhattan mourning his death with signs bearing the gang's name, residents said.
Shopkeepers interviewed yesterday said that they often paid extortion money to Born to Kill, but that they were not afraid of them. But community leaders said Chinatown was terrified of the ruthless character of this new gang.
''We are all worried,'' said Yvonne Louie, active in a Chinatown council that discusses crime problems with the police. ''We are scared, Something has to be done.''
Born to Kill sprang up in 1986, after its members had been expelled from traditional Chinese gangs like the Flying Dragons and the Ghost Shadows, Ms. Ryan said. The Chinese gangs, who hired them as hitmen, quickly kicked them out because of their lack of discipline and their refusal to listen to authority. Detectives described Born to Kill's members as extremely mobile and with no strong leadership.
Saturday's shooting is an example of the new era of lawlessness they have introduced to the gang underworld, the authorities said.
''It used to be that whatever score you had, you took care of in the Chinatown area,'' said a detective who works closely with New York gangs and who asked not to be identified. ''Now you settle it anywhere, even in a cemetery.''
Mr. Vu operated a group known as the Canal Street Boys, one of several that make up Born to Kill. The Canal Street Boys' territory stretched from Broadway to Lafayette Street, law-enforcement officials said. They have been involved in extortion, robberies, assaults and murders, killing members of other gangs and bystanders, Ms. Ryan said.
Four members of Born to Kill were arrested in Queens on July 23. They were wanted for murder and robbery in Texas, the police said.
The day before Mr. Vu was buried, store owners along Canal Street said gang members came to ask for money for the funeral. The owner of the Wah Wing Sang Funeral Home on Mulberry Street, Martha Leong Wick, said the service was paid for by men who did not identify themselves.
On Friday night, the friends of Mr. Vu gathered for a Buddhist service at Ms. Wick's funeral home. They chanted. A monk read from the scriptures.
'ɿor the last 20 years, I've been burying these boys,'' Ms. Wick said. ''I've never had any of them shot at a cemetery. It's hard to believe. All of these boys looked so dignified and well-behaved. They looked like angels.''
The wait is nearly over, White Castle Orlando opens on May 3rd to the public
The wait is nearly over. White Castle will open their Orlando location on Monday, May 3rd, 2021 to the public at 8 AM with a ribbon cutting and expected fanfare at 11595 Daryl Carter Parkway. 120 team members and managers have been hired for this new location at Unicorp’s $1 billion The Village at O-Town West mixed-use development.
The 4,567-square-foot restaurant includes indoor and outdoor seating and 2 drive-thru lanes. The restaurant has seating for 72 indoors and 56 outdoors. It is the largest free-standing White Castle in the world and marks the brand’s first return to Florida since operating four restaurants in Miami in the 1960s. The choice of Orlando as a launching point for the brand in the south is a boon to the Central Florida economy.
The Orlando Castle will be open for take-out, dine-in, and drive-through service from 8 AM to 1 AM on grand opening day, then reopen on Tuesday with regular operating hours, 9 AM to 1 AM, seven days per week. At some point in the future, White Castle will operate 24 hours per day. There will be a maximum order of sixty sliders per visit.
Joining the grand opening festivities will be White Castle President and CEO Lisa Ingram, a fourth-generation family member, along with other family members and company leaders, local elected officials, development partners, invited guests, and the general public. White Castle is inviting the public to come and join them for this special day.
In observance of COVID-19, White Castle has implemented health and safety measures that are consistent with Orange County’s COVID-19 guidelines, including mask requirements for all team members and guests, social distancing, ongoing cleaning, as well as hand sanitizers and wipes throughout the restaurant.
White Castle, America’s first fast-food hamburger chain, has been making sliders as a family-owned business for 100 years. Based in Columbus, Ohio, White Castle started serving The Original Slider® in 1921. In 1921, Billy Ingram launched a family-owned business with $700 and an idea, selling five-cent, small, square hamburgers that were dubbed Sliders and sold by the sack.
Today White Castle owns and operates more than 360 restaurants and sells its famous food fare in retail stores nationwide. Time Magazine called The Original Slider the “most influential burger of all time” in 2014. Now Orlando can enjoy a piece of that.