with only 1/4 of the outlets.

A big part of the reason is upgraded menus and high-design restaurants that have been so successful that they may be exported to the United States.

http://www.ajc.com/business/content/business/stories/20...alds_0724.html?imw=Y

That's because I bet when you order something, I bet you get what you asked for. Over here, they have to make the same order three times to get it right.

That's got to cut into the bottom line.

I think it is b/c they call the Quarter Pounder a Royale with Cheese. (see Pulp Fiction)

Do you know why they call it a Royale with cheese?

quote:

Originally posted by TaterSalad:
Do you know why they call it a Royale with cheese?

?????

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Vincent: And you know what they call a... a... a Quarter Pounder with Cheese in Paris?

Jules: They don't call it a Quarter Pounder with cheese?

Vincent: No man, they got the metric system. They wouldn't know what the f*ck a Quarter Pounder is.

Jules: Then what do they call it?

Vincent: They call it a Royale with cheese.

Jules: A Royale with cheese. What do they call a Big Mac?

Vincent: Well, a Big Mac's a Big Mac, but they call it le Big-Mac.

Jules: Le Big-Mac. Ha ha ha ha. What do they call a Whopper?

Vincent: I dunno, I didn't go into Burger King.