UPDATE: Feb. 11th - Hello everyone. Your support has been awesome. Thank you. There are some things that still need to be worked out, but I hope to have an announcement soon (good news) with full details about FFC’s future.

In the past 48 hours I have received a tremendous amount of support messages asking if there was anything I needed to keep FFC going, including offers of free web hosting, volunteer reviewers / writers and more. I cannot accept any donations, but I do appreciate the generous offers. It makes me feel really good that people enjoy our reviews, and it’s obvious that some folks feel a personal connection to our site.

I’m going to reconsider the situation. Perhaps there is a way to keep FFC going. I can’t promise anything, but I will discuss the possibilities with John and Ryan, and also think about bringing in another person, or multiple people to help out. In addition to that, I must work on my control issue. If I can learn to “Let Go” a little more, maybe together we can take this site to the next level. Just because I can’t be on the site as much as in the past, doesn’t mean others can’t replace me and pick up my slack. And of course I still believe in our mission, and think fast-food eaters need a site of this type. This project should continue, regardless of my involvement. I will post again with an update by the end of the week. Thanks to everyone for the support.

I have a full-time job and career outside this site, and it’s just not possible for me to spend as much time on FFC as I would like. I’m very proud of what we’ve done here, and despite getting little public support from the fast food industry itself, I know they have been watching us and paying attention to what we say. Hardly a week goes by that I don’t get an automated email from an address within a corporate office, because somebody was away when the RSS feed was sent to them. There are people from just about every major fast-food company subscribed to the FFC feed. They might not admit it publicly, but believe me… they’ve been watching. All of them.

FFC is averaging 800 unique visitors per day, has earned a Google PR5, and has several thousand Internet links pointing to it. These are great things, and they only happened because of the quality of reviews and content. I prefer to just close the doors and end it quickly now, rather than watching it slowly go down the drain.

I want to say Thank You to every person who has visited FFC. You guys and gals, the fast-food consumers, are the people we were working for. A very special thanks to John and Ryan, who did everything I asked of them, and tolerated my obsessive compulsive editing of their reviews and photos. Also to our guest reviewer from Canada, Al Hunter. And our other guest contributors, Philip and Wendy.

To those who said… “nobody cares about fast-food”… when I started this site, I can only say you were wrong. People DO care, and fast-food is part of normal everyday life for the majority. Instead of complaining about it, and blaming it for making everyone fat, we should be focusing our efforts on demanding healthier choices. The industry is giving us exactly what we’ve asked for… cheap food, fast. Maybe it’s time to let them know we want something better. If so, then we need to prepare to pay a little more, because we cannot expect the highest quality food when we’re paying the lowest possible prices. It’s always bothered me that people are willing to pay the guy who mows their lawn, or washes their car, more money than the folks preparing and serving the food eaten to nourish their bodies. Think about it.

This is a sad day for me, and I have been trying to avoid it. I apologize to all the FFC readers who have visited and supported this project. I am turning off the ‘comments’ because I really can’t handle hearing what people have to say right now. Despite giving 100% to this site, I feel like I have failed. Please forgive me.

By the way, I have received 2 offers to purchase the site, however both parties are only interested in the traffic, and the possible revenue they could make from putting up a bunch of new advertisements until that traffic stops coming. In other words, they want to bleed it dry. Neither of them plan to continue the work we’ve started, and they don’t care about the food or the readers. I have declined both of the offers.

P.S. — Thanks to my friends at SeriousEats, SoGoodBlog, TheImpulsiveBuy, HolyTaco, FastFoodMaven, NYCFoodGuy, FreezerBurns, FoodBeast, Knowzy, NamePros, Cheaplander, JamesOz, SnackosaurusRex, Cassaendra, Don Davis, and LordOfTheWings for sharing advice, feedback and tips when FFC was getting started, and for supporting and promoting us along the way. I encourage everyone to visit their sites if you haven’t already. They are wonderful, funny, talented people. I also want to thank everyone else who linked to FFC or promoted the site over the past year. There’s no way to list each individual, and I would probably forget a bunch of names anyway, but THANK YOU ALL.

It’s no secret, I’m a Burger King fan. After seeing the recent television commercials for BK’s new Angry Whopper, I was anxious to try it. The advertisements show people freaking out and getting angry from all the heat, but knowing that advertisements and reality are two totally separate things, I wasn’t sure what to expect. Would the burger actually be that hot and spicy? Would it still taste like the Whopper I’ve known and loved for years? I visited two different Burger King stores to get an impression.

The Angry Whopper is available in regular (single), double, or triple meat. I ordered the regular burger, and was initially blown away by it. The number of ingredients was impressive, but what stood out first, and most, was the jalapenos. Not surprisingly, in order to keep BK’s fast-food assembly-line running quickly and smoothly, they use pickled jalapenos from a jar/can instead of fresh. That typically results in less heat, as was the case here, but even though they didn’t have the same impact as the fresh jalapenos used on a Five Guys cheeseburger, they still gave it a small kick.

Other standard ingredients / toppings on the Angry Whopper are pepper jack cheese, “angry” onions, “angry” sauce, bacon, lettuce, tomato and mayonnaise, all loaded inside a big toasted sesame seed bun. There is no doubt, Burger King packed a lot of stuff into a single sandwich. There were moments when it felt like TOO much.

This burger is not nearly as hot or spicy as you might expect, so don’t worry if you’re the type who can’t normally take the heat. The veggies and mayo balance and tone down the heat of the jalapenos, so you shouldn’t be overwhelmed, though at times the flavor of the onions and jalapenos are quite strong. The angry onions look like onion rings that have been cut into pieces. They are breaded and deep fried, same as their circular cousins, but despite being called “angry” I didn’t notice anything spicy or special about them. Basically they tasted like regular onion rings to me. That being said, it had been awhile since I had onion rings on a burger, so it was a nice treat. The pepper jack cheese didn’t do much for me. Frankly, I wouldn’t have even noticed it without looking at the innards of the sandwich to verify it was really there.

The beef patty, lettuce, tomatoes, mayonnaise and bun are standard whopper items, and did not disappoint. The meat had the same great flame broiled taste BK is famous for. The bacon was OK, but with such a small amount, and with so many other ingredients fighting for my attention, it’s impact on the burger was limited. The problem might be solved by increasing the number of bacon strips, but that would almost certainly raise the burger’s price. BK’s angry sauce does not provide any extra heat, but has a good tangy flavor that I found to be unique and very enjoyable.

After visiting the other Burger King location, my love for the Angry Whopper wasn’t quite as strong. The second burger didn’t have as much angry sauce, and it also lacked the same level of (mild) heat and spiciness as the first one. I enjoyed eating it, but the second burger failed to impress as much as the first. Perhaps it was just an issue with that particular BK restaurant, but regardless of my slightly less satisfying experience there, I would order it again because it’s still a damn tasty burger.

Some people may find the Angry Whopper’s ingredient list a bit overwhelming, but I recommend you try it, especially if you’re already a fan of Burger King’s flame broiled beef. It doesn’t have the heat I was hoping for, but it’s got a nice little kick and a great overall flavor. This angry burger should put a happy smile on most faces.

Price: $3.79 / Website: BurgerKing.com

Fast Food Critic Score: B+

Click here for rating system details.

Nutrition Facts - Burger King, Angry Whopper (single meat).

Calories - 880
Calories from Fat - N/A
Total Fat - 55 grams
Carbs - 59 grams
Saturated Fat - 18 grams
Trans Fat - 2 grams
Cholesterol - 110 milligrams
Sodium - 1670 milligrams
Protein - 37 grams

Well, the standard Beef burgers get all the attention here on FFC, including our recent Cheap Cheeseburger Challenge and Classic Big Mac review, so I thought it’d be nice to switch gears and tackle something we’ve not yet attempted. I assure you this is only a tease, and the traditional Fatburger reviews are in the works. Until that time comes, you should know the Turkeyburger from Fatburger is a very pleasant surprise.

You’ve got to give credit to a place with a name like Fatburger for offering “skinny” alternatives. Yep, you can get fries fat or skinny (skinny = traditional / fat = steak fries). Ok, that’s not really what I meant by a skinny alternatives. The beef Fatburger can be ordered in a “Baby Fat” version, which is a nice choice for smaller appetites that can’t handle the generously sized normal Fatburger. Also available are a Veggieburger and this healthier-than-beef Turkeyburger. For anyone seeking a lower fat alternative to regular burgers that doesn’t disappoint in the taste department, you should try this. Open your mind to the idea that a good fast-food Turkeyburger really exists.

The Turkeyburger is billed as “One lean, mean 1/3 lb turkey patty grilled and built the way your heart desires, served up on a whole wheat bun.” For review purposes I went with the works. Just give me whatever traditionally comes with this sandwich. I’m a novice when it comes to Turkey Burgers, so I trust their experience to pick the best toppings. At Fatburger restaurants your food is always made fresh to order, and you should prepare for a litany of “TURKEYBURGER!” as the staff shouts out loud.

Standard condiments on the Turkeyburger were shredded lettuce, sliced tomatoes, pickles and mayo. Something not so standard was the sweet pickle relish. While the lettuce/tomato/pickle were nothing out of the ordinary (fresh enough and decent tasting) the pickle relish stood out. And I could swear there was a hint of cinnamon. Whatever it was had a unique flavor that I’m not accustomed to with other pickle relish. If I ever took a blind taste test, I would be able to distinguish a Fatburger product solely on that relish. It really stands out in a crowd of otherwise typical toppings.

Just looking at the turkey patty, one might anticipate a breaded crunchy texture, but that’s not the case. The grilled turkey is tender and moist. It doesn’t try to disguise itself as a hamburger, and I never felt the natural flavor of the turkey was being masked by anything. It’s delicious and hearty, yet still light. I was expecting it would be dry or bland, but it wasn’t. As for the bun, Fatburger’s beef and chicken items use a regular toasted bun, but the Turkeyburger uses a soft whole wheat bun, once again taking into consideration the healthier dining option that’s being chosen. All of the ingredients work well together and create a satisfying experience. This turkey burger made a believer out of me. Tasty and better-for-you alternatives are out there.

My main gripes with the Turkeyburger are ingredients / toppings that are portioned unevenly or inconsistent (too much, too little) and the burger preparation quality can be hit or miss. Also, a price of $4.49 for the sandwich alone, and $8.19 for the combo are fairly steep. The bottom line question is would I order this again, and the answer is a resounding yes! Some will say it’s sacrilegious to order a Turkey burger at a joint that boasts being “The Last Great Hamburger Stand”, but I say the Burger Gods need to make room, because as Turkeyburgers go… this one is close to heaven.

Price: $4.49 / Website: Fatburger.com

Fast Food Critic Score: B+

Click here for rating system details.

Nutrition Facts - Fatburger, Turkeyburger (no cheese).

Calories - 480
Calories from Fat - N/A
Total Fat - 21 grams
Carbs - 50 grams
Saturated Fat - 4.5 grams
Trans Fat - 0 grams
Cholesterol - 80 milligrams
Sodium - 1270 milligrams
Protein - 26 grams

1968 was the year Time magazine says “Changed The World”. From the Vietnam War to the Civil Rights Movement and the assassination of Martin Luther King, Jr. From Richard Nixon being elected President, to NASA’s first manned Apollo space mission and Elvis Presley’s comeback concert. Major news events, both good and bad.

There’s something else that happened in 1968, and it didn’t make a lot of headlines. It was the introduction of a new hamburger from McDonald’s that featured double meat patties, a 3-piece bun with center section, and a special sauce. One of the earliest franchise owners named Jim Delligatti created the sandwich for McDonald’s stores that he operated in Pennsylvania. The response from his customers was so positive, McDonald’s added his creation to it’s nationwide menu. And so, the Big Mac was born. Today, 40 years later, it’s arguably the most famous hamburger in the world.

However, if you’re like me, the Big Mac probably wasn’t a burger you purchased a lot during 2008. There’s just too many other options to pick from, and most everyone knows what a Big Mac tastes like. Right? Well, after recently discovering someone close to me had never eaten one before… I had to get over the shock first, and then take them to McDonald’s as soon as possible to try it. I was hoping we might find one of the newer remodeled McDonald’s but it was a typical highway rest-stop version. It had been awhile since I had eaten a Big Mac myself, so I bought one too.

I’m happy to report the burger and overall experience was great. The special sauce was creamy, distributed evenly, and as intended was the perfect complimentary flavor without overpowering the other ingredients. I had forgotten how satisfying the Big Mac really is. Growing up, it was my staple burger. Once in a blue moon, I would attempt eating two of them (keep in mind I was just a kid and eating 2 would be quite an accomplishment), but I’d only be able to handle one. The Big Mac is still the same as when I was a kid, and most of you probably remember the ingredients by singing that famous old song that’s still floating around in your head… “Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.”

The beef patties are much thinner and smaller than a burger like Five Guys, but two of them combined with the rest of the toppings make a decent size sandwich. The meat in the Big Mac is not the most flavorful in the fast-food world, but it’s still pretty tasty, seasoned with only salt and pepper when cooked. It’s “100% pure beef” supplied by Lopez Foods based in Oklahoma. Lopez Foods handles the processing of the raw fresh beef, shapes the patties, freezes and packs them, then ships them off to McDonald’s restaurants. On average a beef patty is cooked and served within 1 week after that initial processing/freezing, according to company sources.

The bun of the Big Mac has 3 pieces, and the center bread splits the burger into two sections, each with it’s own beef patty and toppings. The top of the bun is coated with sesame seeds, and all the pieces are lightly toasted. It’s a good bun, and even though it has 3 parts you never feel overwhelmed by having too much bread.

The exact recipe for McDonald’s “Special Sauce”, or “Big Mac Sauce” as it’s called today, remains a secret, but it’s basically a version of Thousand Island dressing. The creamy sauce gives the Big Mac it’s unique trademark flavor, and it’s surprisingly a great match with beef, just as with the included shredded lettuce. I mentioned earlier the sauce is distributed evenly, and that’s because of a special kitchen tool which controls the amount released by employees when they assemble the burgers.

As for other toppings, the shredded lettuce was fresh, and the pickles and onions tasted fine. With only 1 slice of cheese (American), you might think they skimped on this burger, but that’s not the case. It’s all part of the plan, and everything is in balance. Each ingredient makes a solid contribution, blending together to create a winning combination of flavors. There’s nothing to add or cut. Just order a Big Mac, and eat it the way it was intended. You won’t need extra cheese or anything else.

It’s true McDonald’s still pre-cooks many of their menu items, and they often stand in warming trays until being served, but the reality is those items don’t usually sit for more than a couple minutes, and getting old/cold/stale food is rare. Of course, as with any fast-food chain your experience will vary from location to location.

In the end, the Big Mac is a great burger. That’s right, I said it. After finishing our meal, the ’someone close to me’ concluded it was a great burger too. They even claimed to enjoy it more than the Whopper from BK, which I take issue with… however I admit I’ll be revisiting the Big Mac more often. Maybe next time I can finally eat two of them. If you haven’t had one in a while, I suggest you try it again. There’s a reason this burger has been successful for so long, and assuming your local McDonald’s doesn’t suffer from poor management, I think you might agree. The ‘whole’ Big Mac is greater than the sum of it’s parts, thanks to a well balanced combination of ingredients.

Price: $3.69 / Website: McDonalds.com

Fast Food Critic Score: A-

Click here for rating system details.

Nutrition Facts - McDonald’s Big Mac.

Calories - 540
Calories from Fat - 260
Total Fat - 29 grams
Carbs - 45 grams
Saturated Fat - 10 grams
Trans Fat - 1.5 grams
Cholesterol - 75 milligrams
Sodium - 1040 milligrams
Protein - 25 grams

This marks the 100th review on FastFoodCritic.com and we decided to do something different. Instead of one person nitpicking a single item, all three editors worked to find which of these 5 commonly available value-priced cheeseburgers is better.

The Goal: Find the best budget cheeseburger among the industry’s 3 largest chains. Burgers judged on a combination of taste and value. 1 winner, 1 runner-up.

The competition:

McDonald’s Double Cheeseburger
McDonald’s McDouble
Burger King Whopper Jr. w/Cheese
Wendy’s Jr. Bacon Cheeseburger
Wendy’s Double Stack

We wanted to stay as close to $1 as possible. Due to the crazy economy, the prices on some of these items are literally changing before our eyes. In one case, last week’s 99-cent burger is up to $1.29 (even $1.39) this week in many locations. We’ve done our best to quote and explain current prices (and ranges) for each contender.

Let’s look at them individually, starting with McDonald’s Double Cheeseburger.

Double Cheeseburger from McDonald’s, $1.19 / $1.29 — Sadly, the legendary 99-cent burger is no longer 99-cents. Everything else remains the same except the price. Two small beef patties, two slices of American cheese, pickles, onions, mustard and ketchup. At the old price, it was undeniably an excellent bargain, and it had to be considered a front runner for this competition. But the new price increase might complicate things, especially in a menu segment where cost is top priority.

McWhat? The new 99-cent “McDouble” is a McDonald’s Double Cheeseburger with only 1 slice of cheese, instead of 2. With rising ingredient costs and the sinking economy, McDonald’s could no longer afford to sell the Double Cheeseburger for 99-cents, so the McDouble was born to take it’s place, and the Double Cheeseburger increased in price. That extra slice of cheese will now cost you 20- to 30-cents extra. This probably comes as surprising and disappointing news to many people. If the price change hasn’t gone into effect at your local McDonald’s, it will soon.

Whopper Jr. w/Cheese from Burger King, $1.20 / $1.25 — Single small beef patty, one slice American cheese, lettuce, tomato, pickles, onions, ketchup, mayonnaise. The price on the small version of BK’s whopper is stable, at least for now. You can also order it without the cheese, usually 21 to 26 cents cheaper than above.

Junior Bacon Cheeseburger from Wendy’s, $.99 / $1.39 — One small beef patty, one slice American cheese, one slice bacon (cut in half), lettuce, tomato, mayonnaise. The two burgers from Wendy’s are $1.39 each in some locations, so there’s no guarantee they’re only 99-cents in your city/town. The extra 40-cents can make a big difference in your eating plans when choosing from items in this low price range.

Double Stack from Wendy’s, $.99 / $1.39 — Two small beef patties, one slice of American cheese, pickles, onions, mustard and ketchup. Same basic ingredients as the McDouble, except the onions are ring sliced instead of minced. Again, the rather large price range on Wendy’s burgers teases our taste buds and wallets.

The beef patties on all the burgers are very small and thin, with Burger King’s being slightly thicker and heavier than McDonald’s and Wendy’s individual patties. On the other hand, both of those have 2 patties on their burgers versus the single patty on the Whopper Jr., so ultimately they have more beef than BK. Still, the Whopper Jr. has the largest serving size overall, at 170 grams, because it’s bun is bigger and it has more cheese, lettuce and toppings than the others. At first glance, it’s not unusual to think they forgot to put the meat on some of these little burgers because the buns and cheese cover up and hide the small beef patties. By appearance alone, you could easily confuse which patty came from which company, if not for the shape.

The buns from McDonald’s and Wendy’s are plain, very similar in size and texture, while Burger King’s bun is a bit larger and sprinkled with sesame seeds.

NOTE: We each ate the five cheeseburgers and wrote down our thoughts separately, without any conversation or messages with each other. Nobody knew what the others had said until the information and votes were gathered to publish this review.

AND THE WINNER IS… (more…)

The next review will be #100. A real milestone for this humble little site. All three FFC editors will be participating in number 100, sitting down with five of the industry’s cheapest cheeseburgers and picking the best burger for a buck. Thank you to all the readers who visited us in 2008. It’s a good feeling to know that you enjoy and support what we’re doing here. We look forward to bringing you the next 100 in 2009.

I really enjoy cheap eats at fast food places. Sure I’ll get a sandwich/drink combo meal that costs 7-8 dollars from time to time, but I’d rather take that money and try a bunch of different items costing a buck each. When I pulled into the drive thru of Arby’s to purchase their new Southwest Mini Egg Rolls, I was surprised to see the small order (4 pieces) cost $2.99. I thought they would be cheaper, $2 at the most. The extra dollar might not seem like much, but since these are part of their “Sides and Sidekickers” menu, and most people will also be purchasing a sandwich or other main course, the numbers really start to add up. The cashier told me I would love these egg rolls. She said they were great. Unfortunately, after trying them for myself, I did not agree.

I took the first egg roll out of the bag… it was sweaty with grease, but it had a nice looking shell. It reminded me of my late nights in college, ordering Chinese food at 3 am, and it tasted just like the egg roll shells from those late nights. Arby’s website describes the contents as “100% natural chicken” and while the small pieces inside may be 100% natural, they don’t come across as high quality chicken meat, but more like the stuff found in $1 frozen burritos from the grocery store. Not impressed.

Besides the unsatisfying chicken, ingredients include bell peppers, corn, black beans, jalapeno peppers, southwest seasoning and a blend of Monterey jack and cheddar cheese. The beans and corn both had good flavor and texture, however the cheese ’sauce’ was disappointing. It wasn’t very cheesy, didn’t have much flavor, and was nothing like a mix of real shredded cheese. The rolls do have a small spicy kick, but it’s not much. You certainly won’t be overwhelmed with heat or spiciness. For the most part, I struggled to even notice the bell peppers and jalapenos in most bites.

The egg rolls are served with a container of Chile-Lime Ranch sauce, which sounds a lot more interesting than it tastes. I couldn’t detect any lime flavor, and it seems just a hint of chile seasoning was added to a regular Ranch sauce. If Arby’s increased the amount of chile and lime flavors to adjust the balance of ingredients, this might be a great dipping sauce, but right now… it’s just another ranch with a deluxe name.

With so many different ingredients and flavors, there’s quite a lot going on inside such a small snack. Each roll is only two small bites or one big mouthful. They’re not very filling, and a 4-piece order barely touched my hunger. There is room for improvement with these egg rolls in the future, but right now the main problem is price. If they are going to taste like a frozen dollar burrito, they should be priced accordingly. If they contained some solid chunks of better chicken, and real shredded cheese instead of cheese-sauce, they would probably be worth every penny of the asking price.

They get a C because the price is too high and the overall quality is ‘average’. Not bad, but still a long way from the “great” experience the cashier described. With a couple improvements, they would indeed make a terrific snack item. But without those changes, or at least a lower price, they don’t. Perhaps this is an example of what Tim said in his most recent review… “makes a person wonder if some fast-food menus are too crowded, with the focus and resources of the companies spread too thin.”

Price: $2.99 (4 piece) / Website: Arbys.com

Fast Food Critic Score: C

Click here for rating system details.

Nutrition Facts - Arby’s, Southwest Mini Egg Rolls (4 piece).

Calories - 225
Calories from Fat - 65
Total Fat - 7 grams
Carbs - 29 grams
Saturated Fat - 2 grams
Trans Fat - 2 grams
Cholesterol - 27 milligrams
Sodium - 387 milligrams
Protein - 11 grams

If you remember my review of the Crispy Chicken Bacon and Swiss Sandwich from Arby’s, you know it made a great impression on me. The chicken filet is tender, juicy and well seasoned, topped with delicious thick-cut peppered bacon, Swiss cheese and honey mustard. On a good day, with everything fresh and cooked just right… it’s one of the few chicken sandwiches that can approach the same level of satisfaction as my beloved Chick-fil-A. If you have an Arby’s close to you, drop by and try it.

And, if you like the Crispy Chicken Bacon and Swiss, you’re probably also going to like this Chicken Cordon Bleu. There’s two differences: the bacon is replaced by slices of ham, and the honey mustard is replaced by mayonnaise. The chicken filet, Swiss cheese and bun remain the same. Although the two items share the same base ingredients, the different ’secondary’ meats and sauces do a good job of creating fairly distinct sandwiches. In the end, the chicken breast filet is juicy and delicious on both, and I think ‘total’ satisfaction depends on your preference of bacon or ham.

I would say the taste and texture of Arby’s ham puts it in the same ‘class’ of meat as their roast beef. You won’t mistake it for a top quality freshly baked honey ham, but it’s on par with many packaged processed meats at the supermarket. The Swiss cheese has a smooth subtle flavor and provides a healthy amount of real cheese goodness. The chicken breast is moist and flavorful inside, with a light crunchy breading outside. A hunk of real breast meat with natural layers that tear away with each bite.

I rate the Ham/Swiss combination slightly lower than the Bacon/Swiss, because I feel Arby’s peppered bacon makes a bigger, better impact than their ham. That being said, the ham tastes fine. It has a decent flavor, slightly sweet, it’s tender and sliced very thin. The classic combination of Ham and Swiss is usually a winner, and it doesn’t disappoint here. The mayonnaise is certainly not a problem, but after several times eating the Cordon Bleu I decided to try ordering it with honey mustard instead, and they were happy to oblige. It was excellent — an improvement in my opinion.

On the whole, from store to store, I’ve found Arby’s quality control and consistency to be above average compared to industry competition, but you’re still more likely to get a bad sandwich there than a place like Chick-fil-A. Of course Arby’s has a bigger menu to maintain, including over 20 different sandwiches. Chick-fil-A has only 3 sandwiches. Considering the exceptional success and high quality of CFA, it makes a person wonder if some fast-food menus are too crowded, with the focus and resources of the companies spread too thin. Oh well, that’s another topic for another time.

The Chicken Cordon Bleu from Arby’s is a very good sandwich. Arby’s is best known for their Roast Beef sandwiches, but their current line of chicken products are worthy of sharing space alongside offerings from traditional chicken kings like Chick-fil-A, KFC, Popeyes and Church’s. Depending on what part of the country you’re located, Arby’s may also offer a “Grilled” version of this sandwich with less fat and calories.

Price: $3.19 / Website: Arbys.com

Fast Food Critic Score: B+

Click here for rating system details.

Nutrition Facts - Arby’s, Chicken Cordon Bleu Sandwich (Crispy).

Calories - 590
Calories from Fat - 232
Total Fat - 25 grams
Carbs - 48 grams
Saturated Fat - 5 grams
Trans Fat - 0 grams
Cholesterol - 76 milligrams
Sodium - 1986 milligrams
Protein - 37 grams

A few weeks ago, the owners of a McDonald’s franchise in Maryland had a complete makeover done on their restaurant located in the city of Pikesville. Leading the way on the fast-food facelift was an interior design firm called Whitehead and Appel. The new “sophisticated” look includes a warmer, more contemporary style that focuses on natural textures and materials. Custom furniture, stone floors, limestone counters, limited edition art, extra-high ceilings, custom lighting, wi-fi and multiple flat screen televisions are among the many new features in this freshly decorated MickeyD’s. Franchise owners Bob and Barbara Houck have stated their store may be considered as a “model” for other McDonald’s restaurants nationwide in the future.

That got my attention, so I visited the store myself. I took several photos of the new design and details for FFC readers. You won’t be overloaded with flashy colors and cheap looking plastic decorations in this store. The sleek modern look is a welcome change from most McDonald’s. Overall it’s a stylish, modern and inviting environment that I’m sure people will respond to in a positive way. Even the bathrooms were nicely upgraded, and super clean. Now we’ll just have to wait and see if this new look really does create a chain reaction for this fast food icon. I hope you enjoy the photos.