"Off the Chain"
I found Jeremy's Iggler article on long fellow to be quite interesting. Most "cookie-cutter" chain restaurants that you do go to make sure that its taste is duplicated to an extent that it will keep you coming back on a regular basis. Whereas in the "Longfellow" article, it addressed that even though it was a restaurant chain, it offered so much and its authenticity kept you coming back for more. McDonalds taste the same everywhere across the U.S. as well as many other chain restaurants. The idea of McDonalization is practiced by many but the restaurants that Iggler speaks of say that it has its own "distinctive look." In my opinion, entrees donít seem to be very pricey either. It seems like these restaurants are built upon tradition and they tend to stay away from Americanizing their food.
"Getting the Goods" was a similar topic that we discussed in week 1 on How we Shop for Food. The author talked about the fresh ingredients and tradition.