LogFAQs > #979632533

keyblader1985 posted...

Yeah, that's what I was thinking of. These companies know a thing or two because they've seen a thing or two.

Of course, there's also the fact that it's much easier to have multiple burger heights on a menu than multiple burger widths. To make a taller burger, you just stack more stuff on it. To make a wider one, you not only need a different-sized patty press, you need a different-sized bun, different-sized slices of cheese, and possibly a few other supplies in different sizes. Generally speaking, restaurants try to limit the number of ingredients they have that are unique to only a small number of dishes, since space is limited and it's easier to avoid spoilage when you have a smaller number of ingredients to consider.