Any McDonald's drivers out there I have a question.

I worked with a guy that worked for a mcdonald's distributer in Kansas he said he would have 3 stops 1400 cases every day. He said it was really good money (85k) a year but he worked his 14 every day.

 

I talked to a guy at the former Martin Brower facility near me and he told me 3-4 stops per trailer.

 

I used to do jack in the boxes and it was 6 to 8 stops. The McDonald guys here (golden state foods) pallet Drop

 

I had an interview for an outfit in Chicago that does McDonald's. It's about 3-4 stops. What's cool is they don't roll the cases down the rollers anymore. They have an electric pallet jack and lift gate. Roll it on in the door. Drop in in the store and go. Don't even have to unstack the pallet. Paid pretty good. I think 20 to start. 28 after a year or something. Union shop.

Idk if MB in the cincy area is Union or not, but I bet they make good money. Here in Columbus I see Hogan delivering to the McDonald's. If we all know hogan, they're probably paying those drivers pennies. I wouldn't mind delivering to McDonald's here in Cbus, but not with hogan.

 

I worked for Metroplex Harriman for a short time between car haul gigs, we were Teamsters local 445 and it was a good job. Martin Brower has the contract last I knew. We never did more than 3 stops or 1500 cs per truck, most of our stores were still rollers but we were getting more cage stores when I left. The cages were great, roll them off the lift gate and into the store, it was their problem from there. Rollers were not bad, the stores were all built the same so you could line up you freezer and cool doors on the trailer with the holes in the store wall, worked from the center of the trailer out, didn't take much effort to throw the cases and the store was responsible for shelving the product. The only stores that were problematic were some in Manhattan, they had weird basement deliveries that we unloaded down the rollers into a small door in the sidewalk, easy if you were there in the middle of the night, but as a junior driver I usually was in NYC mid day, working around parked cars and pedestrian traffic. Our heaviest (and most numerous) case was 75 pounds of fries, and the soda mix at 50 pounds, the rest was light. Most of our time was consumed in setting up the rollers and the hose/pump for the bulk Coke syrup. We also ate for free at all the stores, not that I recommend that often but it good to get free coffee and drinks as needed. Hardest part was keeping case count with the store putting product away almost as fast as you can throw it down the rollers. Cages were great, they were sealed so we were not responsible for piece count. Rarely had any back hauls, occasionally would have to go to the bakery in Edison NJ and get rolls for the low volume stores that were on the frozen rolls program and sometimes I would get lucky and get a fry run which involved taking an empty 53 reefer up to Selkirk NY and swapping it at the rail yard with a pre-loaded trailer of fries from the midwest. I almost stayed doing McD's instead of going back to car haul, it was a pretty good job I just didn't like being back at the bottom of the seniority board after working my way up to the top of the board hauling cars. We also ran 3 straight trucks for some odd ball stores, most notable was the Mc Donalds on the Intrepid where we backed up the pier and unloaded into a cargo hatch on the side of the ship. We also had some unbranded trailers for the Chipotle chain of stores, this was when they were brand new and McD's had an ownership interest in them, they worked exactly the same as the mcD's stores did just less frozen product and more produce.

 

Yeah, I wouldn't mind doing it neither. But darn hogan for running the account here. If all the other companies can make good money, and hogan is paying their drivers not so well. Just Imagine the money that hogan is pocketing.

 

I used to deliver from a single distributor in Aberdeen Maryland called Darden, owned by them decades ago. The trailer will contain orders from 4 specific Red Lobster Restruants, all of which gross more than one million dollars per year in food purchasing/sales alone. EACH. So when restruant one takes in 12,000 pounds of meat and seafood and tries to feed say Darien Connectiuct over two days period before the next trailer arrives in a town of 100,000 or more people, that 12,000 pounds of seafood and meat are gone pretty quickly. Poof.

I used to deliver solid truckloads of processed meat from kill plants in the American west to McDonalds in Oklahoma city, for further processing into the little burgers you see when you buy a big mac or whatever. 48,000 pounds come off the trailer and gets processed into little 1/4 pound to 1/3 pound pre-cooked weight which shrinks further when cooked in a few minutes at McDees across the east It's easily a lot of burgers, and again just one trailer of a few dozen to a hundred that docked into the Oklahoma city factory that day.

As a outside vendor driver I have never been allowed inside the walls of the facility I am delivering to so I cannot tell you anything about McDonalds.

I worked for McDonalds for a few weeks and we get one truck per week. Usually a few dozen cases of meat burgers for me to cook most nights of the week. We would feed several hundred of those things cooked 6 patties at a time in a few hours time each evening. It don't need too many cases off that truck to keep the whole franchise going as long the people flock in to spend the dollar and buy it. The burgers I mean.

Ive done all sides of McDonalds during my life time and because they use artificial products in the food during processing I refuse to eat mcdonalds and have refused for years. Who then gets my food money? It's literally either Petro in Little Rock now and then or the new Hardees which quit using artificial processing of their food this year and am getting ready to bring back the awesome roast beef products that Corperate is getting ready to roll out. You heard it here first.

There was a time back in the 60's where McDonalds cooked food to order on the grill and you waited a while. Times were slower back then and less demanding as they are now. They would pour milk in there, add this and that and presto shake time. Now it's processed into a plastic bladder stuffed into a carbodard case tossed off the truck once a week and you wonder why you don't feel that great drinking that soy ####.

Ha. Save yourself some health, cook at home or go somewhere where it's cooked fresh to order.