Mike Andry

Mike Andry runs the editorial side of BurgerKing-Menus.us. He works in food service management and writes about menus, pricing and nutrition, which is the combination this site needs: someone who understands how a quick-service kitchen actually operates, and who can turn nutrition tables and price data into something a reader can use in the thirty seconds before they order.

His day-to-day work in food service is why this site treats franchise pricing the way it does. Menu prices are not set nationally — they are set restaurant by restaurant, against local rent, wages and competition — so a single "national price" is a number that is wrong almost everywhere. That is the reason every price here is published as a range with its sources named, rather than as one confident figure.

He is responsible for the editorial standards on this site: which sources are accepted, which are rejected, and how disagreements between them are handled. Two widely-cited sources were tested and excluded during the site's construction, and the evidence for both is published rather than summarised.

• Setting the sourcing policy and deciding which data sources are accepted or rejected
• Reviewing menu, price and calorie figures before they are published
• Handling corrections sent in by readers
• Writing and editing the guides, comparisons and menu pages

This site publishes prices and nutrition figures, which means it can be wrong in ways that actually cost readers money or mislead them about what they are eating. The standards below exist because of that, and they are applied to every page.

Nothing is published that cannot be sourced

If a price or calorie figure cannot be traced to a named public source, it is left out rather than estimated. A wrong price on a price site is worse than no price. Every figure on this site is generated by a build script from raw source captures kept in the site's repository, so no number is typed in by hand and no two pages can disagree about the same item.

Sources have to earn their place — and two failed

Two widely-cited sources were tested and rejected during this site's construction, and both rejections are published in full rather than summarised:

• FastFoodNutrition.org — Only 55% of values are multiples of 10, so figures are computed rather than label values; a +42 offset recurs 9 times; ranges span drink sizes.
• FastFoodMenuPrices.com — H1 claims August 2026 while byline says Oct 27 2023; a $4.19 Whopper predates even that.

The second is the failure mode this site exists to avoid: a headline advertising a current date over figures that are years old. The full reasoning is on the sourcing and editorial policy page.

Disagreements are shown, not resolved silently

Where the two nutrition databases differ on an item, both bounds are published and the item is marked as disputed. Currently 57 items have calorie figures both sources agree on and 29 are shown as ranges. Averaging two sources into one figure would hide the uncertainty rather than report it.

Freshness is claimed honestly

Pages carry a "prices checked" date rather than an "updated" date. The site rebuilds daily, which re-runs the checks — it is not a claim that Burger King changed a price that day. Claiming an update on a day when nothing changed is a freshness signal we cannot support, and search engines have become good at detecting exactly that.

No reviews, no ratings, no invented markup

This site collects no reviews and does not own the Burger King brand, so it publishes no review or aggregate-rating structured data. Inventing rating markup for someone else's products is both dishonest to readers and a direct violation of Google's structured data policies.

Most menu-price sites are written by people who have never worked a service line. That shows up in one specific way: they quote a single national price for an item, because that is what a spreadsheet wants. Anyone who has managed a quick-service restaurant knows the price on the board is set against local rent, local wages and the competitor down the road.

Burger King's US estate is overwhelmingly franchised — the parent company, Restaurant Brands International, reports its restaurant counts and franchise structure in its investor filings — and franchisees set their own menu prices. That single fact is why this site publishes ranges rather than points, and why it says so on every page instead of burying it in a footer.

The same background informs how nutrition data is treated. US nutrition labels are legally rounded, which is why genuine label calorie values are nearly always multiples of ten — the rule that exposed one rejected source as publishing computed rather than published figures. The underlying requirements are set out by the US Food and Drug Administration's menu labeling rules, which require chain restaurants to post calorie information.

If a figure here is wrong, say so. The most useful reports name the item, the figure shown, the figure you saw, and the city or restaurant — that is enough to re-check it against our sources the same day. Our contact page explains what happens to a correction once it arrives, and why some reports do not change a number: a local price inside our published range is the range working, not an error.

Mike Andry does not accept payment to feature, favour or omit any menu item or brand, and advertising on this site has no influence on its data. See about this site for how it is funded.