Stepping Up To The Pump  —  Based on their ‘corpo-guano’ or promises made by the corporation, it would appear they have made somewhat of an improvement since the days of their penny stock.  Thats about what Checkers shares were and many folks lost big. 

I had a friend who bought a ton of their stock when it went public and lost 1000 percent when it dropped to a penny stock. He spent weeks thinking about what he was going to do to his stockbroker.  He lived, thank goodness...

Location, location, location... I saw problems when they first opened. The converted mobile home theory with no dinning room killed 50% of their business in areas with inclement weather, and many folks like myself after enough mishaps do not regularly eat in their car. I much prefer dropping my crumbs and sauce on a table than dropping same in my lap.

One spilled orange drink (with a very strong coloring agent) from a McDonalds cost me 125 dollars worth of new carpeting and console removal to clean and reinstall in my wife’s car.  I do not eat in the car and she never let me use it after that during food hours.

One of the parallel biggest problems they have, the mortality of they’re thinking when they basically created a drive in which the customer when exiting,  are the short curbs which direct you to plow right into 45 MPH blindsided traffic which adjusting for the Florida driver is doing sixty.  The one here on East Bay is a particularly dangerous exit.   I avoid that and walk up to the window and leave via the back way out to come back alive another day.  

This Store Folded And Then COVID Reopened  And They were Ready —  The killer is you have to eat in your car,  since it’s 96 degree heat and 80% humidity, no breeze and I’ll pass on a hot burger spilling over with my sweat.  In Florida our summers hover at 92-97 with really high humidity.  Sitting outside and cooking hotter than the burger I got just turns me off.  To be fair a few times I thought their burger was better than Mickey D. but Im not that impressed frankly with the layout.  But today COVID changed everything and they became notches higher with two take out lines and fast service.

Corpo Guano Statement  —  At Checkers we make everything fresh to order and the second it’s done we deliver it right to your hungry hands. We take pride in preparing and serving food the right way; hot, juicy and full of flavor because there’s nothing fresh about burgers sitting under a light bulb.  

I agree,I detest pre-cooked food but drive in windows and short lunch times sometimes warrant pre-cooking, if you like cold or old food.  those are heat bulbs, not light bulbs.

What exactly makes our burgers so mouth wateringly delicious?  It’s a perfect blend of spices that we generously sprinkle on every burger after tossing it onto the grill. Juicy stuff huh? It’s a process we call seared and seasoned. It’s something you’ll call delicious. “We surveyed and most of the other guys do the same thing”.

When it comes to toppings, if it's not 100% fresh, it's not getting loaded on to our food. And when we say fresh we're talking sliced-daily tomatoes and onions, and crisp iceberg lettuce, fresh. How’s that for a fresh approach to freshness?

NOTE:  These guys really think fresh food is a novelty... I have never seen sliced tomatoes or sliced lettuce from a can, this is stupid... and guaranteed they are put in the chiller overnight.

There's fast food and then there's Checkers food. From our seared and seasoned Burgers and crazy good Wings to our rich and creamy Milkshakes and famously Seasoned Fries, our food always comes fully loaded with unique flavors that are real, and really, really good. Let the craving for that one-of-a-kind Checkers flavor begin.

NOTE: Guys,  I had your wings, undersized, over cooked and tasted horrid, hope you learn how to buy and make wings. Nothing like in the pictures.


More Corpo Guano And Truth  —  Well, impressive,  the Corpo-Guano was well written last time I visited a Checkers I swore off ever returning but since this section is devoted to Hamburgers which is their lead item served in what we call  “ CONCOCTION OF THE WEEK”.   Like many fast food and burger joints the menu usually featured five thousand items all made with less than ten basic  ingredients plus a few exotics.   Which might include:

NOTE:  Like Taco Bell, they just rearrange the items and call it something new.   I get feedback and a lot of negative feedback about employees, from employees and from bosses about employees.  Understandable, the long hours, low pay, slow advancement and tough customers.  

BUT thats only part of it,  as the beginner job standard of the industry relies on many youngsters.  Most might not exactly feel the food industry as a career.  The usual reason is to afford car insurance.

As many of the shift hours take away from schoolwork time and when the grades fail, the job goes.  The answer is fair pay, create a career, not a burger flipper and hire more mature workers.