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Burger King grease fire smokes up Copley Square
By adamg on Tue, 02/04/2014 - 7:49am
A grease fire broke out in the kitchen of the Burger King at 553 Boylston St. around 7:30 a.m., spreading to the second floor via a vent. At 7:45, the fire went to two alarms.
The Boston Fire Department estimates damage at $100,000; says there were no injuries.
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Comments
Video from Copley
footage from copley sq: http://www.youtube.com/watch?v=JiGRwwVyWEo
Keep the shiny side of the foil facing outwards
Obviously a false flag operation by Big Agra or ChickFilet to discredit the beef serving fast food industry!
WAKE UP SHEEPLE!
♬ Hurry On Over To Burger King ...
... Where The Burgers Are Charcoal Broiled ♬
That jingle predates the "Have It Your Way" slogan. Back then, when you placed an order, the attendants would use a #2 pencil to fill in the bubbles on a paper form that specified the items and condiment options. The form was then fed into an optical reader at the cash register and (hopefully) the kitchen would prepare your Whopper, Whaler, or Yumbo just the way you wanted. It was cutting edge technology!
Whoa, flashback.
Whoa, flashback.
wires crossed
It was Hardee's where the burgers are charcoal broiled. And yes, that is stuck in my head now thankyouverymuch.
http://en.wikipedia.org/wiki/Hardee%27s
"Mama Cass" Elliot and Meg Ryan
You're absolutely correct that Hardee's used almost exactly the same thing; sung by Cass Elliot, no less!
There were no Hardees in my area, and well, this was probably the mid-1960's. McDonalds came first, with their handclap "Your kind of place" song. When Burger King came in, the song I remember had a similar style with a chorus singing "Hurry on over to Burger King… etc." Then, a few years later, they came up with the "Hold the pickles, hold the lettuce… etc." jingle.
Maybe the local franchisee ripped off the song from Hardees thinking no one would notice, or maybe Hardees ripped it off from Burger King later on. I never heard of or saw a Hardees until I drove to Florida in 1977. Or maybe... as you suggested, my memory has crossed them up; it has been a long time!
I definitely remember the Whaler and the Yumbo
They discontinued the Whaler when the name became politically incorrect after the "Save the Whales" awareness began.
The Yumbo was discontinued long before that, but it remained on the menu at Australian Burger Kings, which are called Hungry Jack's.
Oh gosh, I didn't really intend for this to happen, but...
featuring Meg Ryan
Yes, but mostly for a Yumbo or a "Whaler MLW".
I had forgotten that there
I had forgotten that there ever was such a thing as a "Yumbo" until this glorious day.
Grease Fire
Another grease/vent fire. Good to know ISD is keeping up with this stuff.
Yeah. Wasn't that supposed
Yeah. Wasn't that supposed to be addressed after the Himalaya fire in 2007?? Sure, those regs were enforced for about a week. Stay tuned to another week of enforcement.
I'd like to see this
I'd like to see this particular BK go up in flames, given all the BK trash littering Copley Square every day. Goes for Wendy's too. They should ban takeout and make their customers eat in.
BQ
Burger Queen is in Provincetown.....
No hussy! Burger is MY MAN!
No hussy! Burger is MY MAN!
Korrected.
Korrected.
Well, grease fires are a
Well, grease fires are a bigger risk when you pay your workers shit wages, making them demoralized and less dilligent. So you may well get your wish.
Workers?
I'm not sure I'd blame workers for not cleaning the ventilation. Wouldn't that be a decision that management/the franchise owner should be making every couple months or something?
OK smartypants
Since these guys are obviously just getting fabulously wealthy on other people's minimum wage sweat - go get yourself a fast food franchise, open it next door and pay everyone 10% or 20% more (which is still $%!+ by the way). You too can get rich and save the world at the same time. Actually, you'll probably lose your shirt, your employees will lose their jobs - but what the heck it's only business - who's counting.
Oh yeah, it's a business, we need to know how to count...
It's clear that paying a living wage breaks the business model
for a lot of restaurants, especially at the quick-service end of the market. The problem is that most workers can't survive on a minimum-wage full-time job without government assistance in the form of housing supports, food stamps, and other programs designed to fight poverty.
You pay for that cheap burger (and that shoddy Chinese crap from Walmart) one way or another. Which way do you want: the way that pays workers a living wage, or the way that subsidizes corporate profits and has your taxes going to fund anti-poverty programs? I suspect there's a middle way, but it probably involves the dollar menu going away.
That kind of cheap food isn't really cheap, anyway. What you save on lunch today comes out of your hide later in life, in the form of healthcare costs when you're sick from heart disease, diabetes, and other illnesses related to a lifetime of eating highly processed crap. That shit is produced by giant agribusinesses who are also sucking off the federal government welfare teat in the form of massive farm subsidies, so you're paying for it twice.
So screw me out of existence.
So screw me out of existence. Not like people need me for experience.
Low wage jobs don't exist for experience
Low wage jobs exist because work needs to be done and employers can get away with our tax dollars subsidizing low wage workers.
Entry level jobs wouldn't vanish if they paid better because the need for the labor wouldn't go away.
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Didn't this happen before in the same place?
I feel like this same BK had a grease fire 7ish years ago.
Hold the pickles... while I put out the fire
Seems corporate may want to look into their restaurant design and procedures. The Lynn store burned a few weeks ago, hasn't shown any sign of reopening.
I doubt it has anything to do
I doubt it has anything to do with their design and suspect that the manager wasn't following the correct procedures (or ensuring that the employees were).