Wetherspoons secrets spilled including how they microwave your breakfast

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It manages to keep us coming back time and time again, but have you ever wondered about what goes on behind the scenes at Wetherspoons pubs?

Founded by Tim Martin in 1979 the franchise has grown rapidly, offering some of the cheapest and most cheerful food and drink around.

Now, there are more than 900 'Spoons' branches in the UK and Ireland, each of them raking in shedloads of cash, giving the chain a combined net worth of over £181million.

Sure, the booze is beautifully affordable, but what exactly are Tim Martin's army doing behind the scenes to keep us so hooked?

Well, a new documentary on Channel 5, Wetherspoons: How Do They Do It? has uncovered the secrets of working at the chain, from sneaky upselling tricks to cooking the full English breakfasts.

Here, we look at the two biggest bombshells.

Microwaved breakfasts

One part of the documentary reveals something that many of us probably already knew – that the food is lightning fast, because some of it is frozen.

That’s right, not only are your sausages, hash browns and beans apparently frozen, but a lot of it gets done in the microwave too. Nice.

A former kitchen manager said on the show: "If I can make everything without having to move too much, I'm minimising the food delivery time, which is ensuring the customers happier because the food's coming out quicker.

"They would have a computer screen up in the corner and a timer between one and 10 minutes and if it goes over 10 minutes, that ticket will turn red which means you're not hitting your target. We're always aiming for under 10 minutes.

"A lot of it comes in frozen, including the sausages, the hash browns and the bacon actually comes in pre cooked and is heated on a grill. Baked Beans obviously come in until it's all just warm through the microwave."

Upselling doubles

Another trick revealed on the show was a method of upselling used by the staff.

Sophia Nasif, who previously worked as a barmaid there, said that there was one sneaky trick used by the bartenders to tempt customers into spending more money.

She revealed that when pouring someone a spirit and mixer, she used to offer a ‘double’ before offering a ‘single’.

This apparently tempts those buying drinks into opting for the double – and the trick was backed up by ex-employees and even psychologists who specialise in consumer behaviour.

Sophia said: “You say the word double so it sticks in their head first. It worked most of the time because most of the time people would go ‘do you know, why not? I’ll have a double then’.”

Fellow former 'Spoons employee George Andrews added: “If you have a gin and tonic for instance, when you came to order that, you would say ‘double or single’ in that order.”

Psychologist Kate Nightingale added: “You are going for the easiest, fastest solution, that’s how your brain is designed. If you are asking them, double first makes it so much easier for the brain to quickly choose that first option.”

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