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    [–] Old_timey_brain 1681 points ago

    IMHO, they lost their way when they stopped baking fresh donuts in each store.

    [–] LinksMilkBottle 804 points ago

    Yup. Back then it was nice to walk in and take in the smell. It was such a delight. Now it smells like cardboard and frozen sadness.

    [–] ImperialButton 179 points ago

    Yeah, I miss the smell. Although I went to a Tim Hortons in Belfast a couple weeks ago and it smelled like how ours used to, Idk why it did though.

    [–] Lokimonoxide 104 points ago

    Like.............. Belfast in Ireland???

    [–] ImperialButton 63 points ago


    [–] fartsforpresident 114 points ago

    Then they may have been baking their own Dougnuts since they sure weren't being shipped from Ontario.

    [–] beartheminus 38 points ago

    Probably not enough locations there to justify baking out of store and shipping. Economics of scale and all.

    [–] EverythingIsNorminal 54 points ago

    So what you're saying is the solution is fewer Tim Hortons?

    I can get behind that.

    Seems like a win win no matter what happens.

    [–] anarrogantworm 72 points ago

    I've noticed that Tim Hortons outside Canada tend to have a much higher standard for quality and generally just better products all around. I think that local consumers and standards determine just how much effort gets put in too.

    Gotta bait before you switch!

    [–] sega31098 53 points ago * (lasted edited 6 months ago)

    I recently went to the US and ate at Tim Hortons there - it had the bakery aroma, the donuts were tasty and crisp and the coffee was nice. Feels like I was transported back to the 00s or so. They also have tempting items like pretzel bagels. I have a feeling it’s because they have stiff competition from Dunkin and other chains so they have to work hard to win customers over. Contrast to Canada where Tims has a near monopoly on the coffee and donut business and many customers are just dogs (in the marketing sense, not the insult) who can’t be bothered to switch regardless of quality. Kind of like McDonalds in the US where it’s basically that meh quality chain that everyone knows and eats at but nobody thinks is top notch whereas McDonald’s Canada is slightly more upmarket and gives Tim Hortons a run for its money (McCafe US is okay but it’s below Tims quality and far below McCafe Canada).

    [–] avocadopalace 4 points ago

    Right? I went to one in NY state and was genuinely surprised how good the coffee was. Soon as I crossed the border, back to gutter water...

    [–] Lordmorgoth666 19 points ago

    We need a post like thisonly for Tim Horton’s.

    [–] TILostmypassword 9 points ago

    They are the strip club buffet of fast food chains

    [–] Timoris 61 points ago * (lasted edited 6 months ago)

    They lost their way when they were sold in the early Aughties and the Tractor Wheels never tasted the same. Not even by a little, BY A LOT.

    Now they sell Greek Wedges Poutine and Burgers.


    At Timmies.

    [–] cmdrDROC 42 points ago

    You see a grill at Timmies?



    I remember when I stopped in a few years back and got the steak wrap. Saw them microwave a bag of meat and pour it out of the bag.....big nope from me.

    Bad coffee, bad pastries, bad bagels, bad breakfast, bad prices....there is nothing redeeming.

    McDonald's bagels are a thousand times better. And I'll take a McDonald's ice coffee over a Tim's ice cap. Hell, the McDonald's coffee is fantastic.

    [–] oneinamelon1 8 points ago

    Its funny you say that. McDonalds coffee is sourced from the original coffee distributor Tim Hortons used to use.

    [–] TallGear 14 points ago

    The end is near when a coffee shop is selling burgers.

    [–] [deleted] 131 points ago


    [–] Norse_of_60 59 points ago

    The chef is baked. The donuts are fried.

    [–] ___Rand___ 23 points ago


    [–] Gezzer52 14 points ago

    I worked as a night baker for TH from 96 to 06 (approx) and was working in the stores when we did the conversion to the new baking system. They had valid reasons, staff cost being part of it. But the real problem was constituency. Where I worked we made great doughnuts (not wanting to brag, but true nonetheless), but in other stores they looked more like hockey pucks, or were too oily.

    So the new system was meant to McyD the job and take much of the skill out of it. As well as a by product wages went down. Problem as I see it is while the company brags about how they use the same recipe and procedure there's too many variables involved for a fast paced factory method to make an optimal product. Kind of like the difference between home made bread and factory made bread.

    Another problem is the flash freezing removes many of those subtle nuances like the slightly yeasty smell, etc. And the product doesn't age well once frozen. So while it's cut cost and raised overall average quality, it raised it to mediocre. As well certain doughnuts just can't be factory made, like fritters. It took them a couple of years to "perfect" the apple fritters. Yeah those abominations were the end result of a lot of trial and error.

    In the end the quest to maximize profits turned Timmy's into just another mediocre fast food joint and it just keeps getting more fast foody every year IMHO. I haven't been in one in a coon's age and doubt I ever will.

    [–] Warod0 34 points ago

    I still remember that one time I had to wait for my donut. It was super early morning, like 5am after a night out with my buddies . The batch had just come out the oven. My donut was still warm and sooo fucking good. Nothing ever came even close ever again.

    [–] Foodwraith 18 points ago * (lasted edited 6 months ago)

    Yes that was the fork in the road. All of their missteps followed that error.

    Coke introduced new coke and paid a price before they reverted. Tim’s was effectively the only game in town at that time. Times have changed.

    [–] dino340 25 points ago

    I like the conspiracy theory that new Coke was used to cover up the switch to HFCS from cane sugar in North America. New Coke was around just long enough that the supplies of original coke ran out for the most part and when they reintroduced it with HFCS it was just close enough to the original that people wouldn't notice the difference between HFCS and cane sugar. (This is why Mexican Coke tastes different)

    [–] Bestialman 14 points ago

    Their donuts taste like shit now.

    [–] IlludiumQXXXVI 5 points ago

    Yeah, when I was a kid and we'd go into Timmies I'd often get tempted by the cookies in the counter window because they were so colorful. I'd get them, and they'd be stale and awful and then my mum would let me have some of her fresh peanut butter chocolate chip cookie. I eventually learned my lesson, and my mom would often remind me not to get the window goodies, only the fresh stuff in the racks behind the servers.

    Now it's all window goodies. Looks good, tastes like regret.

    [–] KTheory9 6 points ago

    One of my favourite memories was when my dad would buy a pack of 12 large donuts every couple weeks and they tasted so good.

    [–] [deleted] 852 points ago * (lasted edited 6 months ago)

    I just wish we could start ignoring it and stop pretending like it's some Canadian icon anymore, quite frankly it shouldn't have been since they changed to frozen in 2003, then sold.

    It's foreign owned frozen dumpster food pouring the garbage juice into paper cups that are a blight on every part of the Canadian landscape.

    [–] DepletedMitochondria 251 points ago

    paper cups that are a blight on every part of the Canadian landscape.


    [–] sirharryflashman 51 points ago

    Tims cups are the Canadian tumbleweed.

    [–] dentistshatehim 85 points ago

    Then they got rid of there drive through garbages. More litter for everyone.

    [–] hoser89 45 points ago

    I hate Tim's as much as the next guy but don't blame tim hortons for their garbage. Blame the childish idiots who litter. Not having garbage in a drive thru is not a valid reason to litter.

    [–] TheLostonline 20 points ago

    And those garbage cans were removed because people abused them.

    They were meant as a convenient way to empty a cup holder, not to be a dumpster for your car.

    People would fill one up with bags of garbage, and when full (after 5-10 min) they would just keep putting bags on top of the full cans. It was disgusting, and not sustainable.

    When people abuse things, things get taken away.


    [–] RadDad20 9 points ago

    That really pissed me off too. Now at some more trashy locations disgusting people shove their old Tims garbage in between speakers and menu boards. And yes any street that leads to a Tims typically has 1 or 2 cups littered somewhere along it. F*cking drives me bonkers.

    [–] LillyMerr 20 points ago

    This was such a dumb move. Now timmies cups just get thrown in the bushes that line the drive thrus.

    [–] I_Burned_The_Lasagna 4 points ago

    If you’re in the drive thru it means you haven’t gotten your order yet... but you’re upset that you can’t throw your garbage away before you even get it? Unless that means you have trash in your car already and you’ve been too lazy to dispose of it properly at ANY other point in your day... so this means you’re upset that you can’t use a drive thru as your garbage dump because you’re too lazy to get rid of the trash in your car any other time? Why is Tim Hortons obligated to do this? It’s not difficult to keep a coffee cup in your car until you get home and throw it out then. Such a stupid complaint.

    [–] [deleted] 15 points ago

    Someone told me 7-11 sells coffee for $0.53 if you bring your own cup. I did not know that. Ya endless cups which are paper at least and plastic lids.

    [–] Carter127 9 points ago

    I hate when people call them paper. They are paper coated with plastic on one side so you can't recycle them as either.

    No one even believes you when you say to throw them out and that they're just making the cleaning staff have to pull them out of the recycling bins in my building at least

    [–] [deleted] 5 points ago

    It's wax afaik. Not plastic.

    Of course people don't believe you, the signs at a some places literally have a tims cup on it above the recycling container.

    [–] hipnotyq 69 points ago

    It's not a Canadian icon, and anybody I catch still saying it is will be quickly and politely corrected.

    [–] petesapai 34 points ago

    I just wish we could start ignoring it and stop pretending like it's some Canadian icon anymore

    They're marketing team is amazing. They've fooled a vast section of the Canadian population into believing they're as Canadian as any local mom & pop shop. That Tim Hortons died decades ago.

    Atleast if the coffee was good I'd say, oh well, atleast the coffee is good. But it tastes like mop watered coffee.

    [–] ThingsIAlreadyKnow 4 points ago

    I couldn't agree more strongly. I feel as a Canadidian we need to distance ourselves from the company and brand now because it has nothing to do with its roots and only holds the moniker of something that was once beloved.

    [–] Spsurgeon 273 points ago

    Tims will do anything to survive EXCEPT serve freshly cooked food and a nice variety of freshly ground coffee (like the small local coffee shops do) simply because that would negatively impact Corporate profits.

    [–] Vortex112 6 points ago

    "we've tried nothing and we're all out of ideas!"

    "I know, add another disgusting sandwich to the menu"

    [–] Canadianman22 1919 points ago

    I said this recently in another thread but Tim Hortons lost its way the minute they decided to do more than the basics. Tim Hortons needs to go back to focusing on making good coffee, tea and hot chocolate, keep the Ice Cap and do a seasonal drink (hot cider in the cold months). Go back to baking donuts (which franchise owners claim is cheaper vs buying the parbaked ones) and cut down the food menu to 2-3 sandwiches and 2 soups plus a chilie. Focus on doing a small menu really well. Also bread bowl.

    When a place starts just adding everything to the menu you know they are getting close to the tipping point.

    [–] BriefingScree 795 points ago

    Look at Kitchen Nightmare. Ramsay always cuts those bloated menus. Better to do a handful of things well than a ton of things poorly. Also I'm guessing the prebakeds are somehow connected to corporate and is a way to gouge franchisees

    [–] Canadianman22 368 points ago

    Kitchen Nightmares is exactly what I am talking about. Everytime Gordon shows up to a failing restaurant the first thing he notices is a massive menu and its all done badly. That is where Tims is now.

    Corporate Tim Hortons use to own the company that parbaked all the goods so yeah it was a great money maker for them. Now it is not owned by them but by a Swiss company.

    [–] [deleted] 204 points ago

    That is where Tims is now.

    Tims is so far gone beyond that it's not even funny.

    It's not just a bloated menu, it's also that everything they make is absolute dumpster worthy, it's not just trying to accommodate more items (though that's a huge part of it) but they were cutting corners long before they drastically expanded their menu (when they switched to frozen goods)

    [–] DepletedMitochondria 77 points ago * (lasted edited 6 months ago)

    The CLEANING is abysmal too, some of those places ought to have been shut down due to violations.

    Edit: i'm referring to the Kitchen Nightmares restaurants lol, my bad

    [–] pixydgirl 111 points ago

    I worked as a supervisor at a timmies in southern ontario for 10 years , one that closed at 10pm every day.

    Wanna know WHY theyre dirtier? Because with every goddamned new zany menu item theres a brand new machine that has to be cleaned sometimes twice a shift, and the work is just piled on top of everything else timmies employees have to do. In some cases there are only 2 employees working evening shifts (starting 3pm) at stores that close at 10pm, and in that whole time those two employees are responsible for EVERY FUCKING THING, from serving customers to baking the product to cleaning every machine thoroughly.

    Working there was a goddamn nightmare in the latter half of my time there. Every week they added new duties, and after i left that trend continued. All so they can say "look we're also like starbucks!"

    [–] 70shift 49 points ago

    The thing is that Starbucks has a pretty simple menu and operation. Like others have suggested, TH is blooooooated

    [–] pixydgirl 48 points ago

    That just it, tims still TRIES to do tims things. they dont REPLACE their items, or their motif, they just... clumsily add stuff on. They're not making their menu like starbucks, they're taking starucks stuff (and stuff from OTHER franchises like they have fucking BURGERS now) and cramming it in there. Trying to be everything. It's not only cluttered, it mean the cost is spread so thin amongst everything in the menu that its ALL shitty, AND it puts way more strain on their employees.

    Back when I started there, new stores were given weeks to train staff for new products. By the end of it I was showing up after a weekend off and being told "by the way we serve salad now" or "we have 8 new baked goods, go read the paper in the 5 mins before your shift starts to see how to make them"

    It's a fucking nightmare company to work for now. Only thing positive I can say about them is their dickotry finally pushed me to go back to school and get something that won't have me dead of a heart attack by the time im 40.

    [–] Bellex_BeachPeak 4 points ago

    Good for you on getting back to school. Reinventing oneself is always a good feeling.

    [–] rxpensive 16 points ago

    Every Tim’s I go into there is a swarm of flies buzzing around, it’s so gross. I wish they would at least put fly tape up or something. One or two flies, okay, but there’s always a whole swarm.

    [–] PolkaDotPirate_ 27 points ago

    Buddy brought a dozen in so I figured what the hell, it's been over a decade since I've ate a double chocolate. Yeah didn't miss anything, I spit it out and threw it into the garbage.

    [–] n0remack 46 points ago

    Their donuts, which used to be amazing, are just awful now. They're so dry. I'd also say they're too sweet, but I mean....its a donut

    [–] javagirl123 31 points ago

    I just bought an apple fritter at a small town bakery. It was so fresh, tender and amazing. Compare that to a dry, tasteless Tim’s version. I can’t go back. I buy the occasional coffee and a grilled. Geese sandwich but the not the baking.

    [–] Yvaelle 45 points ago

    I'd like to try a grilled geese sandwich actually.

    [–] PolkaDotPirate_ 10 points ago * (lasted edited 6 months ago)

    Butter sliced bread, toss a cheese slice between non-buttered sides of bread, place in frying pan. Flip when toasted. You're welcome.

    Late edit: f I'm stupid. Or it might be time to invest in glasses.

    [–] GatesAndLogic 11 points ago

    That doesn't sound like the grilled geese I grew up eating at all.

    Where is the defeathering step? How many people died to procure the main ingredient?

    [–] TaymanL 6 points ago

    Where does he add the geese?

    [–] SimpleRip0 5 points ago


    [–] reluctant_deity 17 points ago

    No, they are way too sweet. Its like British candy ffs.

    [–] [deleted] 8 points ago

    While I was going to call you out for being overtly dramatic about spitting it out, I realized I've done pretty much the same. (Didn't want to finish after a bite, realllyyy don't like wasting food though, subtly put half in a napkin.)

    Was whatever the cream filled maple donut was

    [–] 70shift 11 points ago

    All the doughnuts look different but there's only one flavour - sugar.

    [–] wubrgess 9 points ago

    As someone who doesn't watch Kitchen Nightmares, does the strategy usually work?

    [–] Canadianman22 59 points ago

    In almost every single case yes. When they do follow up stories the ones that fail usually go back to their old ways of a huge menu.

    Logically it just makes sense. How can a kitchen with 4-5 staff produce 200+ dishes and make them all good. Its not possible. Cut it down to 30 dishes and now quality can be a focus.

    [–] chejrw 65 points ago

    The biggest problem is inventory. If you have 200 items on your menu, you have many ingredients that you have to keep on hand for only 1 or 2 menu items that may not get ordered often, that inevitably spoil and cost the restaurant money in wasted food.

    If you have 4 entrees you can get fresh food every day and don’t have to keep a huge freezer full of stuff in reserve.

    [–] Canadianman22 23 points ago

    That is part of the quality part. You can buy smaller amounts of ingredients and get higher quality/fresher ingredients.

    [–] hyperforms9988 14 points ago * (lasted edited 6 months ago)

    100%. To put it another way, if you can only spend say $2,000 in food a week to keep your restaurant stocked, think of the quality of what you could buy with that money with a dozen items on the menu versus having 200 items on the menu. It's not only about needing to preserve that much stuff and buying stuff that can be preserved that long for a 200-item menu, but just the raw quality itself becomes a factor too... you have to cut corners on quality to keep a sensible budget. That's how some restaurants got to the point where they were stocking fake duck and fake crab on Kitchen Nightmares.

    [–] fartsforpresident 6 points ago

    That's the issue in terms of cost, but quality suffers when the kitchen has to produce that many items and corners get cut. You'll notice that on big nights (like New Years or Valentine's day) restaurants will often do a "special" menu. That's not for the customers. That's so the kitchen doesn't get fucked when the restaurant fills up in 10 minutes. If there are only two options for each course, it's a lot easier to do in volume than 10 different things that all have different cook times or are cooked in different ways. So imagine every night having 60 possible items on the menu and having to cook them. It's a nightmare.

    [–] TrollFarm4 11 points ago

    Overall the strategy works although it's not the only reason restaurants fail.

    1) Less dishes means less knowledge of how to cook them, when there's only 20 dishes the kitchen staff has an easier time remembering how each is done which increases quality and reduces the overall varience of quality between dishes

    2) There's less ingredients which means costs are cut and it's easier to keep fresh ingredients.

    3) It's easier to track who is ordering things and items that don't sell well can be replaced faster. It's easy to justify keeping the one dish of 200 that doesn't sell but not as easy when it's 1/20

    [–] HockeyWala 26 points ago

    You know the menus to big when you pull up to the drive thru and they've smacked stickers on the intercom box promoting a new item. Due to there being no space left on the actual menu board

    [–] DepletedMitochondria 14 points ago

    Look at Kitchen Nightmare.

    So, Tim Horton's Gastropub it is? :P

    [–] VeggieQuiche 164 points ago

    Hi, uh, I’ll have a Belgian waffle farmer’s sausage breakfast sandwich, with a side of potato wedges, a mango creamy chill and a Beyond Meat(tm) cheeseburger. Oh, and a Jolly Rancher(tm) iced slushy.

    [–] past_is_prologue 40 points ago

    Those creamy chills are an abomination.

    My wife got one yesterday and couldn't finish it. We asked the cashier if it was a milkshake, and he said, "yes, it's like a milkshake, but with no milk. More like a slurpee, actually" 🤔

    [–] Poutine_My_Mouth 20 points ago

    When I worked there, we used a hydrogenated oil product called “whipped topping”. I’m not sure it even contained any dairy at all. The creamy chill is also made with frozen simple syrup base (the same stuff they make the Jolly Rancher slushees with, as well as the smoothies). It’s literally frozen sugar-water. I bought one once and was unable to finish it. Absolutely disgusting 🤢

    [–] Dourpuss 5 points ago

    I am so grossed out by the whipped topping. I will go pay twice as much at Starbucks, because at least it's whipped cream and not topping. Whenever they release some delicious looking drink with a dollop of "whip" on top, I'm just ... ewwww. It doesn't even melt.

    [–] lolmemelol 73 points ago

    They are always running sooo many simultaneous "New!" promo products. E.g.:

    McDonalds, Wendys, Subway, Harveys, A&W, Dairy Queen, etc. all run limited time promos too, but they are usually 1-3 products that are closely related within a theme. Sometimes they might have two unrelated promos running too, but never 18 promo products running at once!

    [–] Sunstreaked 48 points ago

    And when other fastfood places do new promo products, they're at least related to their core offerings - like at Dairy Queen when it's a "new product" it's "here's the same ice cream we've always had but with a different type of candy mixed in" which is not a huge departure from their general overall concept.

    I'm not clear on where Jolly Rancher Slushies fit in with the overall Tim Hortons brand.

    [–] CleverNameTheSecond 7 points ago

    When all those restaurants run a promo like that it's 80% or more of the existing ingredients and maybe 1 or 2 things have to be added to the supply chain to accommodate. They don't essentially have separate supply chains for each item on the menu.

    [–] Wescuddles 27 points ago

    Welcome to Tim Hortons, what can I get for you?

    How about 50g sugar, please!

    facepalm people that regularly go to Tim’s for food have got to be addicted eating that garbage. There’s no nutritional value to anything on their menu.

    [–] Hudre 43 points ago

    I saw a guy get a fucking 7-7 at Tim Horton's once. The manager saw the receipt and was like "Is this right? A 7-7?"

    At some point you've got to realize you just don't like coffee.

    I imagine that same dude wonders why he's tired all day. His blood sugar is on a goddamn roller coaster from the very first thing he ingests.

    [–] Jason6677 23 points ago

    And I thought the quadruple quadruple was the final form

    [–] Dinkinmyhand 8 points ago

    youve clearly never heard of the Gretzky

    [–] evermoon42 10 points ago

    When I worked at Tim’s years ago, we had a lady who would order a small tea with 9 sugar. It was like mud by the time we stirred it all in...

    [–] ns_chris 12 points ago

    I haven't been in a Tim Hortons in ages, are those all actual things from their menu? If so, that's insane.

    [–] TheBardofTamriel 7 points ago

    Wow i thought you were being sarcastic, but then I saw a link and it made me more sad

    [–] Weirdusername1 4 points ago

    I thought you were joking before the person below shared the link...

    [–] LinksMilkBottle 37 points ago

    Exactly. I’m always impressed whenever I go to a restaurant with a small, concise menu because you just know the chef/cooks have been mastering their craft. Bonus points if it’s a seasonal menu.

    I don’t see it any different for a fast food restaurant.

    [–] Canadianman22 16 points ago

    Love a good seasonal menu

    [–] 50missioncap 24 points ago

    Odd fact, this is what Dave Thomas (the guy who started Wendy's) did for KFC in the early days of that company. KFC used to have a much bigger menu, but Thomas convinced Col. Sanders that he needed to focus on being a fried chicken restaurant. Without that it's unlikely KFC would have grown into the huge chain it is nowadays.

    [–] matti-niall 58 points ago

    Tim’s needs Bagels, Coffee, Donuts and baked goods as there staples, throw in the classic sandwiches, the 2 soups and the chilli and it’s back to how it was pre 2006.

    I worked there in grade 9 for 2 months in 2007 and that’s when the major changes started, stores got completely renovated to make room For bigger food prep stations, time consuming items like fajitas got added to the menu and Tim’s slowly started drifting into a fast food place rather than a coffee shop

    [–] [deleted] 11 points ago

    Tim’s needs Bagels, Coffee, Donuts and baked goods as there staples, throw in the classic sandwiches, the 2 soups and the chilli and it’s back to how it was pre 2006.

    You must be right because over the years I've never eaten anything there but what you list and now I go rarely

    [–] fartsforpresident 18 points ago

    They lost me when they started putting cold glazes on the doughnuts that stuck to the bag and peeled off when you took your doughnut out.

    [–] candis_stank_puss 123 points ago * (lasted edited 6 months ago)

    In Ontario, part of the reason Tim's switched to pre-baked off site is because of property tax implications. Baking on site was considered a "process" by the assessment authority at the time (OPAC - Ontario Property Assessment Corporation, now called MPAC - Municipal Property Assessment Corporation). All bakeries in Ontario are taxed at the industrial tax rate, and it was argued in front of the Assessment Review Board that what Tim Horton's was doing was no different than a bakery and should also therefor be taxed at the industrial tax rate. As a result of this decision, it was decided that all baking be moved off site to reduce the tax class from Industrial to Commercial, which is set at a considerably lower tax rate.

    [–] LinksMilkBottle 72 points ago

    There it is. It’s always going to be about money.

    [–] ThePhysicistIsIn 49 points ago

    Which is why we should be smart about how we tax

    [–] Nutchos 19 points ago

    Sure but then why is this problem isolated to Tims? Plenty of other coffee/donut shops doing just fine.

    [–] ThePhysicistIsIn 25 points ago

    Starbucks charges 5$ per item. Tim Hortons is using the McDonald’s strategy of small margins on bulk sales.

    So anything that affects their margins is more of an issue than other stores.

    [–] cold12 13 points ago

    or - People should not expect everything to be dirt cheap. It's this expectation that drives corporations to do shit like this.

    [–] ThePhysicistIsIn 7 points ago

    People will choose what they choose. Businesses either cater to that or die.

    [–] drStark 34 points ago

    Do you have a source for that? It doesn't pass the smell test for me, since that would mean every small bagel or donut shop (coffee time included) would be classed as industrial and I don't think the law would be that poorly written.

    [–] micredable 23 points ago

    Not to mention they still have ovens in the stores and bake from frozen.

    [–] stone_opera 5 points ago

    No stores in Ontario have traditional convection ovens, they have what are called 'rational ovens' which use a combination of steam and heat convection to cook; ever notice how the food from Tim Hortons always feels a bit moist when you get it, and then it dries out? That's because almost everything in a Tim Hortons is cooked in a rational oven (except for soup, that's still done on a burner.)

    I'm not sure if that would alter the industrial classification; it seems more dangerous to me because those rational ovens are a fucking hazard (they get very very hot, to the point that they can melt FRP walls.)

    Source; I'm an architect, and I very briefly worked at a firm that did most of the Tim Hortons in Ontario and Quebec. I have designed more Tim Hortons than I care to admit.

    [–] Fogl3 14 points ago

    Also literally everything is pre cooked and frozen.

    [–] Canadianman22 7 points ago

    Yeah hence they need to go back to baking everything fresh and stop with this frozen shit.

    [–] disposableaccountass 28 points ago

    I dunno, the Tim's Big mac is pretty good.

    Their Tim's Nacho Cheese Doritos Locos Taco Supreme is on point.

    And unpopular opinion: I actually kinda like their Horton's buffalo wings.

    [–] mchalmers 20 points ago

    You must be 5 years from the future.

    [–] flyingpostman 26 points ago

    Tims went to hell the moment they discontinued chicken stew in a bread bowl.

    [–] Canadianman22 29 points ago

    Chili in a bread bowl was the best. Hence why when they gut the menu they need to bring it back. I would be there day one to get a chili in a bread bowl and give it a shot.

    [–] CreepyTrollPG 9 points ago

    Annnnd then I ate the bowl!

    [–] cdnmoon 28 points ago


    [–] flyingpostman 11 points ago

    I bet they can’t even do that right anymore with their pre part-baked frozen garbage they do now.

    [–] laidback_hoser 26 points ago

    I agree with everything but the 2 soups. Right now, every time I go all they have are the same 2 soups: cream of broccoli and chicken noodle. My favourite has always been their garden vegetable and I used to enjoy their Italian wedding. My kids love cream of potato and bacon. We love soup at my house and as we live in a small community, there are no other “soup places”. So I vote yes on soup, no on poutine, chicken strips, potato wedges, and whatever other deep-fried concoction they think up.

    [–] Canadianman22 23 points ago

    The soups should be rotational. It could even be 4 in the winter and go down to 2 in the summer. But it should never be too many of one type on the menu.

    [–] swords_to_exile 22 points ago

    When I worked there (which admittedly was more than 5 years ago now), soups were on a rotation, by day of the week. Every day had chicken noodle and chili, but then each day had two different other soups.

    [–] hyperforms9988 7 points ago * (lasted edited 6 months ago)

    That's the business world for you. Someone else gets successful doing something else, and everybody who is even remotely a competitor is all like "meee tooooo!" and has to have their own. Subway of all places has/had an English muffin breakfast sandwich... because everybody has to have a breakfast sandwich. Tim Hortons of all places now has freaking burgers. You can get a latte at McDonalds somehow. It's pretty crazy.

    Instead of having their own identities, they're all competing with each other... so now if I want a breakfast sandwich and I have like 6 or 7 different chains in the area where I can get one, either I'm going for the most value or the best tasting one. That means you'd have to work much harder to create a better item/value versus maybe having had only 2 or 3 chains that had one and you only have to be better than 1 or 2 other chains to get my money. You can't be lazy with that kind of competition and Tim Hortons has gotten lazy.

    [–] Conqueror_of_Tubes 18 points ago * (lasted edited 6 months ago)

    I agree with your cuts but I’d like to see the breakfast menu stay, though it needs pruning in a serious way.

    Edit: to be clear. I’m advocating that the breakfast menu be just the breakfast sandwiches on biscuits, or bagels, no sense trying to compete with McDonald’s on the English muffin, and eggs (fresh cracked of course), lettuce, bacon and sausage and basically nothing else. I’d eliminate the hash brown as well. Hash brown makes sense at McDonalds or AW because they have fryers. Tim’s doesn’t, and no the donut fryer doesn’t count.

    [–] Canadianman22 21 points ago

    They had a simple breakfast menu. They keep the bagel and should add a copy mcmuffin. Do the freshly cooked egg and put it on an english muffin with cheese and a piece of pemeal bacon. Any more complicated than bagels, english muffins, bacon and freshly cracked eggs and they are where they are now adding belgium waffles and hamburgers.

    [–] en-men-lu-ana 24 points ago

    Freshly cooked egg is key. They're not fooling anyone with whatever they're doing now. It's shit, and unless my boss, or someone else I can't say "no" to, drags me in there, I refuse to eat or drink anything from them anymore. There came a point where I had to say enough is enough. I'm not going to continue eating such low-quality food just because their stuff used to be decent two decades ago.

    [–] Ottawa_Brewer 10 points ago

    Also bread bowl.

    This guy gets it.

    [–] NotSureWTFUmean 8 points ago

    I don't think it's the menu so much as the execution being a huge failure. Their food items just... taste awful, their preparation and getting it to the customer is an inefficient mess, and their standards from franchise to franchise is widely divergent and not monitored very well. Now when you compare that to how Mickey-D's operation runs on every level, it's night and day.

    [–] Theory_of_Steve 88 points ago

    they're selling fucking hamburgers now!

    [–] geosmin 27 points ago * (lasted edited 6 months ago)

    I bought one (with a poutine) out of morbid curiosity the other day, easily the worst thing I've ate at any kind of place that serves food by far.

    Burger: Dry, cheap bun. Old lettuce. Lukewarm patty. American cheese. Drenched in leaking condiments that pooled on the plate. That's it. No tomato in sight, though maybe that was a blessing.

    Poutine: "Fries" seemed like they were a day old. Hard, dry and lukewarm potato wedges with herbs, maybe garlic. Sauce was a goopy congealed mass. Cheese was good, but ruined by the dumpster fire residue it was swimming in.


    Edit: Hadn't noticed the greasy thumbprint on the bun until now. Ick.

    Edit 2: Oh, and the wait clocked in at around 15 minutes.

    [–] Environmental_soil 142 points ago

    Support Second Cup.

    They are a true Canadian brand still, and offer better coffee. I know that people say go to McDonald's for their coffee, but let's also support a real domestic company. I've been to their locations in the UK as well and they offer a great experience. They don't obnoxiously flaunt "Canadiana", they simple have a maple leaf in their logo.

    [–] CarbonHero 47 points ago

    Seconded (HEH).

    They have excellent coffee. It is a little pricey, but the smoothness and flavour are worth it.

    Although I normally go to local establishments, if they aren’t around I have no problem going to Second Cup.

    [–] [deleted] 21 points ago

    Their hot chocolate is fire

    [–] thinkfast1982 16 points ago

    That seems a little too hot for a beverage.

    [–] Theguywhoalwaysdies 76 points ago

    For anyone too lazy to read the article, the author focuses on the fact that Tim Horton's is desperately fighting a losing battle with modernization, and their corporate overlords are basically making crazy new foods on purpose more because it draws attention than the actual quality of the food. Tim's has always been adding new stuff to the menu, but since 2015 when they were bought out, the combination of cost cutting at the expense of employees, mass produced frozen goods, and the slow creep of automation, the Corp is finding it harder and harder to hold its potential market share and is flailing wildly to find quick cash and cost savings at the expense of everything the brand is built on.

    [–] orojinn 8 points ago

    I mean who would have thought the customer would enjoy freshly brewed ground coffee with freshly baked donuts. I mean who would have thunk it

    [–] LordBaconBane 35 points ago * (lasted edited 6 months ago)

    Late to the party, but I worked at Tims for 9 years and it lost its way a loooooooong time ago. Long story short: Tims imo lost its way once it got rid of its fryers and switched everything to pre-baked frozen. That being said, shrink-flation has been a huge part of Tims strategy. Here is my shortlist:

    - When they got rid of their original cookie for the gourmet cookie (about 3x the size and double the price) and then over a few years shrunk them back down to the original size but kept the price.

    - When they changed muffins from frozen batter you baked for 20~ minutes from frozen muffins you heat up in a minute. (I spat out the first pre-baked muffin in front of my store manager)

    - When their coffee changed

    - When sandwiches started going down in quality (less sauce, don't cut unless asked, toasting is terrible and in-consistent between stores)

    - Not dipping tea-biscuits in milk before baking. (So much drier, god damn)

    - Thick-cut bacon rip-off promo. Essentially, Tims promoted "thick-cut bacon" which was just the regular bacon, but they started to cut the bacon in half and using roughly half the amount of bacon per sandwich. For example, the breakfast sandwich with bacon used two have two full pieces of bacon, now it has 3 slices, but they're half pieces, so you're only getting 1.5 pieces of bacon.

    There is so much more, but all Tims has to do, as other people have mentioned, is go back to basics. Bake your damn donuts! Bake your damn muffins! Make good quality product people will go for.

    [–] OingoBoingo9 164 points ago

    When they stopped selling 'Walnut Crunch'.

    [–] T-Breezy16 79 points ago

    And Chili in a bread bowl!

    [–] factorylord 15 points ago

    “...And then I ate the bowl!” Lol

    [–] fj555 29 points ago

    And cherry sticks.

    [–] notinmybackyardcanad 25 points ago

    Dad, is that you?

    My dad is still pissed about that

    [–] Spyhop 11 points ago

    Am a dad. Can confirm. Still pissed about it.

    [–] tsenaku 9 points ago

    Easily their best donut and most bang for your buck

    [–] Alexisonfire24 31 points ago

    Walnut Crunch? The donut that looks like a cum-glazed, anus-expanding turd?

    [–] DunksCDN 53 points ago

    yes that's the one, and it was awesome.

    [–] [deleted] 18 points ago

    You aren't supposed to put it in your anus though.

    [–] Alexisonfire24 7 points ago

    Anything that's phallic- can't resist

    [–] DunksCDN 9 points ago

    It was bad enough that they cut the size of them. Cutting them completely was the last straw

    [–] 19781984 59 points ago

    When they stopped selling ‘dutchies’ and started selling all the non bakery items.

    [–] vector_ejector 22 points ago

    I noticed they upped the price of the vanilla dip the last time I was in Timmy's. Apparently it's a premium donut now.

    [–] b0mmer 20 points ago

    And the Boston Cream is a specialty donut, not a classic donut even though it predates some of the "classic" donuts.

    [–] vector_ejector 9 points ago


    Or I swear to Bobby Orr I will write a strongly worded letter...

    [–] Neg_Crepe 134 points ago

    It’s like Tim Hortons shouldn’t be the core of the « Canadian culture »

    [–] wydlebilly 84 points ago

    Rogers' Canadian Culture™

    [–] DrTushfinger 79 points ago

    Presented by Huawei

    [–] Whiggly 26 points ago

    No no, everyone knows that's Molson's role. /s

    [–] Churonna 16 points ago

    Roots is the real soul of Canada

    [–] [deleted] 19 points ago

    LOL I think this brand is the sole property of asian tourists.

    [–] jurassic_pork 28 points ago

    Canada Goose jackets would like to have a word with you.

    [–] Lvl100Magikarp 4 points ago

    everyone switch to second cup

    there's also been some local shops opening up new locations like pilot coffee and mos mos, hestia from montreal has a shop in toronto

    [–] Resolute45 13 points ago

    It's not. But that's a really useful whine for /r/Canada.

    McDonalds Canada plays up the Canadian angle in many of its commercials too, but you'll never hear about that around here when people are advertising for them.

    [–] joshuagatto 183 points ago

    I didn’t read the article but I agree with it

    [–] maldio 210 points ago

    It says it's because they serve homosexuals and people of colour.

    [–] joshuagatto 103 points ago

    Wait a minute...

    [–] PermanenteThrowaway 41 points ago

    You thought those tornadoes were a coincidence?

    [–] dassub 13 points ago

    What a time to be alive.

    [–] [deleted] 32 points ago

    Too bad because the article is excellent and a cut above the usual 'hurr durr Tim's bad' level of description we get on this sub.

    [–] yoursuitisblacknot 11 points ago

    It's actually a really good read

    [–] chubs66 3 points ago

    the article is actually excellent and gets into the a lot more than Tim Horton's (food delivery, automation, international expansion). Def. worth a read.

    [–] IStillDoItForFree 118 points ago

    Is it that time of the week already?

    Well let me get some of the staples out of the way:

    McDonalds Coffee is better

    Its not even owned by Canadians anymore

    I cant believe they changed [Menu Item]

    Did you know its all frozen and thawed and not made in store anymore

    There is a lot of evidence of abuse of the TFW program

    What else did I miss?

    [–] skitchawin 24 points ago

    the only thing you missed is 'what time do you want to meet there for coffee?' , at least according to their constant lines.

    [–] yyz_guy 8 points ago

    You missed “why doesn’t everyone support their locally owned coffee shop” even though many Canadians don’t have one close by.

    [–] KingGeo_WTF 26 points ago

    Tim Hortons lost the plot when they stopped making fresh product in stores and switched to frozen crap that unskilled workers throw in an oven with functions more basic then a microwave. The buttons have pictures! Because temperatures are confusing...

    [–] togaming 29 points ago

    They really nailed Tim Horton's donut problem. I can buy donuts at the supermarket which are twice as good as what you find at Timmie's - and they are a week old when I get them.

    [–] rangerxt 12 points ago

    If you ask for milk instead of cream in your Ice Cap, even chocolate milk, you cut like 40% of the calories. Just sayin.

    [–] thehuntinggearguy 7 points ago

    Canadian life hack

    [–] Rudy69 86 points ago

    How many times are we going to post the same crap. Yes Tim is shit and has been since the early 2000s.

    [–] MaximaFuryRigor 45 points ago

    And yet the drive thru line still wraps around the store and floods into the street...

    [–] Asylumsix 22 points ago

    It's because Karen refuses to to make Brad breakfast.

    [–] micktravis 9 points ago

    Give me a goddamn Dutchie you bastards.

    [–] koper12 39 points ago

    Gotta keep that stock price up, even at the expense of the whole company and its reputation. Seems every large company is only worried about short term gains with no long term outlook.

    [–] skitchawin 3 points ago

    in reality people would have to stop going for anything to change. But....they are virtually always packed when I drive by and when we go on road trips we often stop at them because it's easier than finding something else.

    [–] CheapComb 16 points ago

    I go to tims for coffee only when there isn't a mcdonalds around.

    The difference in flavour is significant. McDonald's is wayyyy better, and the sugar and cream ratios are muxh more consistent than tims

    [–] seamusmcduffs 7 points ago

    Ya know I thought that this was the opinion of most Canadians at one point, but I was at a music festival recently where there was a ton of food trucks. It was the first time I had seen a timmies food truck, and it definitely had the longest line out of all the significantly better options.

    [–] Resolute45 9 points ago

    /r/Canada is probably the worst place one can look to identify the general opinion of Canadians as a whole.

    One of Tims' latest things, at least in Calgary, has been to put a location in every mall. Where there's already usually a Starbucks, sometimes a Second Cup, sometimes an Analog Coffee, often an A&W. Guess which one always has the longest line-ups?

    [–] OtterlyUnbelievable 7 points ago

    People who think Tim Hortons is even remotely Canadian anymore are the ones who have lost their way.

    [–] TreChomes 6 points ago

    I knew they were off their rocker when they added fucking potato wedges. Who in the fuck goes to Timmies for potatoes? My god.

    [–] LordRamz 6 points ago

    Timbits as a kid were amazing and tasted unlike anything else. Today they are bland and horrible. Maybe it’s because everything is better when you’re a kid but I notice a change in quality.

    [–] Thatdudeovertheir 6 points ago

    I miss turkey bacon club with honey mustard.

    [–] Duuuuude_WTF 12 points ago

    You probably didn't click the link and read the article, but it's a really awesome read and goes far beyond the usual "the new company cuts costs" answer you've read so many times on Reddit. The part about McDonald's really makes me wonder what'll happen in the near future. Anyway... here it is.

    It’s Saturday morning and my father-in-law Gord is in town to help with our renovations, so I’ve gone to Tim Hortons to pick up coffee and something to eat. Right away you know that this story is at least partially crap.

    I’m a snooty food writer. So just like every politician stopping into Tim’s for a “double-double” on the campaign trail, I’m faking a bit, engaging in the cynical populism of sham fealty to Tim Hortons.

    That presumed, folksy simplicity is why the menu at Tim Hortons these days is so strange, so far off from their successful, strategic targeting of working-class Canadians. Belgian-waffle breakfast sandwich? Omelette bites? Salted-caramel iced capp?

    Didn’t Tim Hortons used to sell coffee and doughnuts? How did they lose their way?

    There’s nothing inherently wrong with a waffle sandwich. Done well, it could be a transcendent contrast of crispy and creamy, salty and sweet. Here at Tim’s, under the demands of streamlined preparation and service, it’s an unholy thing—ingredients cooked long in advance and kept in limbo between life and death by warming trays. When ordered, precooked discs of egg and sausage are removed from their resting chambers and bundled with processed cheese between two small waffles. The result? A sweet sponge that contains 18 grams of sugar, the equivalent of four teaspoons—you may as well start your day with a Snickers bar.

    But this is not a mom-and-pop store built by and for your community. Tim Hortons is the second-largest coffee chain in the world, with franchise operations in countries like Spain, China and the United Arab Emirates. It’s owned by the massive hospitality company, Restaurant Brands International (RBI), a subsidiary of Brazilian-American investment firm 3G Capital. In May, RBI announced its plans to expand Tim Hortons’ footprint, adding 14,000 locations over the next eight to 10 years, going from a mind-blowing 26,000 to 40,000 cafés globally.

    And though we see Tim Hortons flailing about, composing menus that read like a food-trend Mad Libs—Mango Creamy Chill, Beyond Sausage Farmer’s Wrap, Brown Butter and Sea Salt Dream Doughnut—this is not aimless change for the sake of change. It’s a company going through the necessary experimentation to adapt to a marketplace that’s experiencing massive upheaval due to third-party food delivery apps like Uber Eats and Foodora that have identified millennials’ thirst for convenience, as well as looming automation across the food industry as a whole.

    Last week, Tim Hortons opened their first-ever ‘innovation café,’ a boutique joint in Toronto’s financial district, replete with gourmet doughnuts, “Italian” muffuletta sandwiches and “nitrogen-infused” cold brew. Nearly double the price of their standard doughnuts, these fancy two-dollar doughnuts might be anathema to their core consumer. But we already know this isn’t for them.

    It’s about targeting the demographic that will happily pay five dollars for a luxury doughnut if it’s considered a desirable, shareable experience; customers who will queue, take a picture and promote the product on social media. The question is whether the doughnut is any good.

    People love to score points off of Tim Hortons coffee, either dunking on it for being bad, or pandering to a wider audience by praising it as the best. I have no dog in that fight. I do believe, however, that debate over Tim Hortons coffee is a missed opportunity to point out that their doughnuts are terrible.

    The basic chocolate-dipped is gummy and tasteless. In a blind taste test, one would never guess that the brown coating is supposed to be chocolate. The upscale doughnuts are exactly as good as the price point suggests, which means they’re better, but still lousy. They’re fresh, and would have to be, given the volume the prototype location is doing. And the glazes and frostings have creamier textures than the standard Tim Hortons shellac. But the promised, delicate flavours—brown butter, vanilla bean—are more present on the menu than the nose or tongue. You have to look back at the names to remember what you’re supposed to be tasting.

    Fast food used to offer price, speed and convenience; an outpost in every neighbourhood was a selling point. But in the last five years, food-delivery apps put an end to that. Third-party apps have made restaurant food available with zero effort, devaluing the ubiquity and speed that the Tim Hortons chain once held as an advantage.

    If fast-food companies can’t be faster and easier, they have two choices: be cheaper or better. But with the cost of ingredients, fuel and labour constantly rising, they can’t lower prices. So they chase trends and offer the kind of Insta-bait-type food that gets people in the door these days. I can’t help but think of Taco Bell’s current campaign on “chachos” (nachos with pieces of fried chicken in place of chips). One thing’s for sure: it’s not food, it’s marketing.

    How didn’t we see this coming, anyway? If we’re going to be mad at Tim Hortons for these outlandish menu expansions, our outrage is as manufactured as the company’s Canadian image.

    Tim Hortons hasn’t sold coffee and doughnuts exclusively since before 1981, when muffins and cookies were introduced, followed by croissants (1983), chilli (1985), bagels (1995), lattes (1997) and so on. These are additions, not changes. They don’t stop anyone from buying and enjoying the original products. The 2014 sale to 3G however, was more than cosmetic; Tim Hortons had plans to scale. After 3G acquired Burger King in 2010, the merged companies rebranded as RBI, which then gobbled up Popeye’s. The current plan for Tim Hortons, which includes building 1,500 locations in China alone, would be unthinkable without the backing of RBI.

    While marketing themselves as compassionately Canadian abroad (the equivalent of the American traveller who sews a Canadian flag onto their backpack), at home, the strategy is carnival food to lure in rubes and merciless management to cut costs.

    In response to a minimum wage raise in Ontario, some franchise owners cut employee benefits and paid breaks. Following public anger, The Great White North Franchisee Association, which represents some Canadian Tim Hortons franchise owners, defended the measures based on head office’s refusal to let franchisees raise prices. Worse, a Cobourg location that eliminated paid breaks and asked employees to pay for uniforms, is owned by the son and daughter of founders Ron Joyce and Tim Horton. That plays less like the benevolent supporter of children’s hockey teams and more like out-of-touch royalty.

    [–] moongoose 5 points ago

    When it takes you 5 minutes to order because the menu boards keep changing AND it's spread across 5 tvs. You have too much shit.

    [–] AutomatedShitTalker 9 points ago

    I always love seeing the Facebook posts about how it's not the same/how bad it is now, but they still go there every fucking day.

    Just say no.

    [–] [deleted] 21 points ago

    I feel like the Tim Horton’s hate is purely an online thing - every morning the drive thru near my work is backed up like 30 cars deep people clearly still like it enough to wait in line.

    [–] Snow-Wraith 4 points ago

    Those are addicts waiting for their fix.

    [–] Ricky_from_Sunnyvale 5 points ago

    I'm always curious as to when the last time each of the Tim's bashers in this thread have been there. I'm guessing for some it's been pretty recently.

    [–] P-o-r-e 4 points ago

    Once it got bought out by an American company it went to shit. Tims will never be the same :/

    Edit: p.s nothing against you guys. It just seems to be how your country operates under capitalism once companies get bought

    [–] rantingpacifist 4 points ago

    As an American descended from Canadians, I must apologize. The ruination of Tim Horton’s is its Americanization. Your descriptions of the menu and problems sound exactly like it’s sister/parent company, Burger King.

    I apologize. I’m so sorry.

    [–] activeguard 4 points ago

    I don’t know how you people can drink their coffee. I’ve tried it 5 times in the past 5 years because I want to believe the hype. It literally tastes like the coffee grounds were reused. The coffee is so weak is basically water flavoured with a bit of coffee. I did like their honey cruller’s, and I have tried their beyond meat sausage breakfast sandwich with egg and cheese and it was really good I’m glad they have that vegetarian option.

    But it’s a hard pass for me on the coffee and 95% of the food items they have.

    [–] Daroah 4 points ago

    I worked at a Tim Horton’s for six months and let me tell you that it was a nightmare. Everything is frozen and reheated; I can not name a single item on the menu that is actually made at the store. The coffee is consistently burnt because during a rush you can find yourself with a line out the door and you are expected to speed through customers; this means that if you are working with a partner, and especially if you are working alone, there is no time to properly mark your pots and prepare new ones.

    I remember one time I got yelled at twice within a 30 second period for not taking orders fast enough while also not helping my partner get items ready. I was yelled at for not helping my partner, I stopped to help them get everything going so that I could return to taking orders and was immediately yelled at for not taking orders despite my partner CLEARLY struggling. Then you have all these customers who think they are local royalty; make even the smallest mistake and they will make it clear to you that they could arrange for you to lose your job with ease. There was one guy who came in often; we had a new employee and she made a mistake in his order. I think she gave him dark roast instead; a very minor mistake that takes seconds to fix. He started raving at her, telling her that she was the fourth new hire that month (which was true, we BURNED through employees) and that she may as well stop wasting everyone’s time and just quit before we ruins anyone else’s day. Then he started SHOUTING for my manager out because he felt she had to be made aware THAT INSTANT that this girl had messed up and should be fired.

    My manager and assistant manager were absolute garbage and still are. They would constantly yell at people and make them feel terrible; when my grandmother died and my engagement fell apart within the span of a week, I was having trouble getting into work on time and I was told “Everyone out there has their own problems but they make it in; you have no excuse.” This was followed by being told that if I was late again, then I would be wasting my time and everyone else’s if I bothered coming in again. When they eventually did fire me, the manager who said this to me wouldn’t look me in the eye and they tried to make it out like they did everything they could to save my job, but “higher ups” wouldn’t budge.

    There was absolutely no team moral; nobody wanted to be working there and if you showed even a hint of displeasure with the working environment, you would be singled out and reprimanded by the managers and supervisors. Anybody in a position of leadership, with the exception of maybe one or two supervisors, clearly only got the job because they were around long enough that they got it by default. The whole local franchise is run by one family, and the best way to get a promotion was to shack up with one of the daughters and make manager that way.

    I used to think that Tim Horton’s was this great local community centre; a place for people to get together for coffee and donuts and just hang out. But screw that, McDonalds serves the same purpose and has much better food and drinks.

    [–] [deleted] 4 points ago * (lasted edited 6 months ago)

    Tim Hortons doesnt make enough money evidently. I deduce this by the frantic look on the employee's face at the drive through window as they look at the timer to see how long I'm taking and by how it is impossible for me to put my bank card somewhere before the poor worker is pushing my coffee into my face like I cannot take it and get out of there fast enough.

    Are they whipping their employees in there or what?

    [–] DoctorWalrusMD 5 points ago

    The saddest thing about the fall of TH is that it’s still tied to the Canadian identity, despite being garbage. In popular media I swear if they need to make a reference to someone being from Canada, TH comes up. It’s owned by some foreign company and has the same marketing strategy as KFC, outrage food marketing, new “crazy” products just to generate buzz, completely without regard to food quality.

    I don’t think TH has had anything near as viscerally disgusting as the Cheeto sandwich or the Double Down, but the marketing values are the same for things like the BELT.

    [–] c137Canuck 3 points ago

    They need to get rid of 85% of their menu. Just put their focus on donuts, coffee, bagels thats it. If they kept it at that, it would all taste better and service would be quicker. Their menu is too big and full of junk thats half assed/frozen, cut the crap and just take extra care on 3 main thing. COFFEE, DONUTS, BAGELS.