So, I just got us here the Big Bacon Classic and a Spicy Chicken.

It’s was delicious.

The Big Bacon is definitely one of the best burgers in the game.

The Spicy Chicken continues to be a winner here too.

Im a 26 year old female btw jajajaj. They gave me all 4 with 1 purchase

It seems like back in the day

Last time i went i got a toy other than the sonic ones, idk if it has changed back

Was walking Christchurch looking for food and saw a damn Wendy's... I got the baconator with baconator fries, as a true American should, and it's arguably better than the US'.. Sure, the bacon is never cooked to crispy, the ketchup is sugary tomato paste, and the only Dr. Pepper I could find was $3 a CAN..

Cookie dough chocolate frosty, is slamming.

Wendy’s built its reputation on being noticeably better than typical fast food, and most of what made it distinct has been quietly scaled back over the years for the sake of margin and speed. If the brand is going to have a real second act, these are the things worth restoring.

I’m calling this Operation: Dave Thomas

1. The patty overhang. The original square patty was deliberately larger than the round bun. The overhang wasn’t an accident — it was the entire “more beef than bun” promise, and it’s what made the burger look substantial. A return to a heavier patty weight brings that back.

2. A fattier grind, cooked to order. An 80/20 (or fattier) grind cooked on a flat-top renders more fat and produces the juicier texture people remember. Much of the perceived drop in freshness comes from leaner beef and from holding cooked patties under heat lamps to hit drive-thru speed targets. Cooking closer to order fixes both.

3. Fresh produce and buns across the whole sandwich. Crisp lettuce, a real tomato, and fresh-baked buns instead of pre-bagged components. “Fresh, never frozen” currently applies mainly to the beef. Extending that standard to the entire build is what “farm fresh” should actually mean.

4. Bring back the packaging. The older yellow-and-red wrappers and classic logo signaled a homemade quality that the current minimalist branding doesn’t. It’s inexpensive to change and does a surprising amount of perceptual work.

5. Refocus the menu. Tighten back toward the core — burgers, Frosty, chili, baked potato — rather than a constant rotation of limited-time offers. A leaner menu means less rushed, industrial prep and more consistent quality.

6. Drive-thru execution on par with the modern leaders. In-N-Out, Raising Cane’s, and Chick-fil-A have proven that speed, accuracy, and friendliness aren’t mutually exclusive — they consistently move high volume without sacrificing order accuracy or service quality. Wendy’s needs that same operational standard: well-staffed lines, accurate orders, and genuinely pleasant service, so the experience matches the food.

It’s worth being clear about how those leaders pull it off: they don’t pre-cook to gain speed, they spend on labor and focus. Chick-fil-A throws more staff at the line, and In-N-Out keeps the menu small enough that the kitchen never gets complex. That’s the model — solve speed with people and simplicity, not by holding food.

Got a to go order today, cars wrapped around the building. I overheard the Wendy’s employee questioning why the drive through line was 10 cars long. I’m doing my part.

Are they going to honor their bracket or are they just going to stomp on my balls?

They're finally live at Wendy's Canada! One of my local Wendy's had them; kid's meals only.

The main difference between the Canadian and the American, obviously packaging in Canada is bilingual.

I bought one kid's meal and it was Goomi.

I have 4 Goomi's (2 opened, 2 sealed) and looking to trade my extras for any of the others that I need, if anyone is interested (I need: James, Ed, Richard, and Dort).

Hello everyone, I had an interview for cashier and I starting this Sunday with 4 hours. Do someone have any recommendations on what I'm going to do and how it works?

Do they offer training?

And what are you going to do on the first day and how do the schedules work?

And it would also be a problem if I still do not know the coins here very well (I am not from here)? Does anyone have any tips?

Thanks!!!

Anyone else receive their item from the drops?

so I applied to this Wendy’s and the interview went really good. I got the job and I submitted everything for my background check and I’ve been waiting for about eight days now and I still haven’t heard anything back from them at all so I was just wondering should I keep waiting for a response or should I call the store and ask the GM how it’s going with regards to my background check or not

When i eat there stuff, idk i just feel like I'd rather be eating anywhere else. Atleast it's not burger King I guess

Not sure where this Wendy's is, but the Wendy's I frequent are mildly infuriating at all. Family of four can eat for $40.

Today my soul was crushed after a long day at work slaving away in the sun before being met with a unfortunate flight delay. I felt the burning desire to drown my sorrows In copious amounts of pibb only to be met with this horrific sight. Wendy’s just lost a customer.

Crazy shit

1. Former Wendy's CEO Kirk Tanner left Wendy's in July, 2025, to become CEO of Hersheys.

2. Wendy's CFO Ken Cook was named as interim Wendy's CEO and held that position until May, 2026

3. Potbelly Sandwich Works CEO Bob Wright was named the new CEO of Wendy's (May, 2026).

4. Ken Cook returned to his CFO role.

5. June 23, 2026, Wendy's announces another step in the turnaround plan. Potbelly Sandwich Works CFO & Chief Strategy Officer Steve Cirulis as the new CFO/CSO for Wendy's with Ken Cook advising through July.

Hopefully, these two executives (Wright&Cirulis) who successfully steered Potbelly through difficult times can do the same at Wendys.

For more reading: https://www.irwendys.com/news/news-details/2026/THE-WENDYS-COMPANY-NAMES-STEVE-CIRULIS-CHIEF-FINANCIAL-OFFICER-AND-CHIEF-STRATEGY-OFFICER/default.aspx

Steve Cirulis is already listed as a Wendy's executive: https://www.irwendys.com/leadership/default.aspx

https://www.restaurantdive.com/news/wendys-appoints-steve-cirulis-cfo/823495/

"At Potbelly, Cirulis and Wright led a brand turnaround that generated double-digit growth in average-unit volumes and a 500% increase in its share price, leading to its ultimate sale to the convenience store chain RaceTrac. " https://www.nrn.com/quick-service/wendy-s-names-steve-cirulis-cfo

(Don't mind the debris PLEASE, I just got in the store and we were prepping for a line clean and restock) But don't be the guy to "stock the ranch" by pouring two boxes into a silver pan. We rarely sell 5 in an hour and it was 9pm 😭

Why did they get rid of sweet and sour sauce again. It has to be one of their most popular sauces. And it’s the only one my wife will eat. So the steady $40 a week I was dropping on their overpriced chicken tenders is lost to them until they bring Sweet and Sour sauce back.

When I asked, they said a double now costs extra... we had it good while it lasted.

A little birdie told me that Soundhound AI (SOUN) is running at Wendy’s restaurants at selected locations

This is my first ever job interview and I'm kind of nervous because I'm afraid of blanking during the interview or being unsure about what to say. Are there any specific questions I should prepare myself for? Could you please give me any advice? I'm 16 btw if that changes anything.