ummthatguy@lemmy.world to memes@lemmy.worldEnglish · 1 month agoNew Doomsday Clock just droppedlemmy.worldimagemessage-square35fedilinkarrow-up1319arrow-down116
arrow-up1303arrow-down1imageNew Doomsday Clock just droppedlemmy.worldummthatguy@lemmy.world to memes@lemmy.worldEnglish · 1 month agomessage-square35fedilink
minus-squareummthatguy@lemmy.worldOPlinkfedilinkEnglisharrow-up30·1 month agoI love that transition so much! Also, I miss Fuddruckers. Might be one or two left, but nowhere near me anymore.
minus-squarebrbposting@sh.itjust.workslinkfedilinkarrow-up5·edit-21 month ago As of 2019, Fuddruckers had 49 company-operated restaurants and 107 franchises across the United States and around the world. Number of locations | 60 (January 2024) Uh this sounds a little low…: On June 21, 2021, Black Titan Franchise Systems announced a deal to acquire Fuddruckers for $18.5 million. Wiki
minus-squareummthatguy@lemmy.worldOPlinkfedilinkEnglisharrow-up7·1 month agoSo, a cheap pandemic era purchase, marginal expansion, and I suspect a touch of enshitification to boot. That’s a bummer.
minus-squareTodd Bonzalez@lemm.eelinkfedilinkarrow-up2arrow-down1·1 month agoI don’t think I’ve ever been to one before. I assume that it’s basically a Red Robin with different branding.
minus-squareummthatguy@lemmy.worldOPlinkfedilinkEnglisharrow-up7·edit-21 month agoNot quite. You order/build your own burger in line before sitting. And one of their claims to fame is that they grind and form their meat on site, rather than shipped frozen.
I love that transition so much!
Also, I miss Fuddruckers. Might be one or two left, but nowhere near me anymore.
Uh this sounds a little low…:
Wiki
So, a cheap pandemic era purchase, marginal expansion, and I suspect a touch of enshitification to boot. That’s a bummer.
There’s one in Concord, CA.
I don’t think I’ve ever been to one before. I assume that it’s basically a Red Robin with different branding.
Not quite. You order/build your own burger in line before sitting. And one of their claims to fame is that they grind and form their meat on site, rather than shipped frozen.