I give you…
Oki Dog - two hot dogs smothered in pastrami, chili, and cheese, wrapped in a large flour tortilla.
Hmmm, bender has a different meaning in the frozen north yannow 
Yay, I get to rant about Hardee’s roast beef! I have related bits of this story before, but in a much abbreviated version. And, AFAIK, most of the Hardee’s problems hit before Carl’s Jr. took over-- Wikipedia says Carl’s didn’t come on the scene until 1997.
When I started at Hardee’s in 1989, we served Arby’s-style roast beef. That is, we had banks of ovens and actual giant chunks of beef that were roasted in their own juices for a few hours, then sliced on a deli slicer and weighed out. Good stuff, though sometimes a pain.
Around 1991, Hardee’s began to suffer financial problems-- they’d expanded too quickly, put themselves into debt acquiring smaller chains, and had introduced way too many specialty sandwiches. The prep time for the sandwiches had gotten ridiculously long, customer service times had gone way up. Labor costs were too high for such little food turnover, so pencil-pushers and pennypinchers began looking at ways to decrease labor on each sandwich and decrease customer service time, especially drive-through.
They looked at roast beef and its myriad “problems.” It took forever to roast the beef, sandwich prep required an employee 18+ years of age to run the slicer, that employee had to weigh each sandwich out. They decided to keep roast beef sandwiches, but “improved” the process by precooking, preslicing, premeasuring the beef; packing each measured bundle o’ beef into plastic trays similar to microwave entrees; sending cases of frozen beef trays to the store, where they would be tempered in the walk-in cooler the night before use.
Prior to the lunch changeover, we would put a pan of saltwater into the heat table with a bundle of thawed beef soaking in it. By lunch, the water was hot and kinda beefy, and we’d throw out that prepatory beef. This beefy brine was “au jus” sauce; to prepare beef sandwiches, we now had to open a tray, drop the bundle into the au jus, wait some length of time (45 seconds, I think), then pull out with tongs, shake excess au jus off, place on bun, wrap and serve. Refill pan with salt water as it got low.
Now, there were benefits: employees of any age could do this, as opposed to the 18+ age needed to run the slicer. We no longer had to measure the beef. And… that was it. Every thing else sucked. The beef tasted worse, the method made buns soggy.
And, of course, this method increased average customer wait times; most people order more than one roast beef sandwich, and the pan held one bundle at a time. With the slicer, you could just let the slicer go as you weighed sandwiches out-- 5 sandwiches took mere seconds longer than a single sandwich. With the soaking method, every sandwich took at least 45 seconds… and to introduce the “new, improved” beef sandwiches, Hardee’s issued gobs of 5-for-$5 coupons. 5 sandwiches = 3 minutes, 45 seconds prep time, at a time when we were required to serve customers in 30-45 seconds.
And, amazingly, roast beef sales dropped precipitously! Coupled with dropping or cutting corners on lots of the more labor-intensive but popular products (homemade biscuits, mushroom ‘n’ swiss burger, breakfast omelets), it was obvious the chain was headed downhill, fast.
I quit right around this point, and have never been back (I’m vegetarian, so there’s no point in visiting); after this point, I have no clue what happened to Hardee’s and roast beef-- whether they kept this soaking method, returned to roasting and slicing beef on premises, or if they just discontinued it at last.
I really liked those littel red hotdogs sold in Denmark-sorry, don’t have Danish characters on my keyboard. They seemed less fatty and more tasty that common US brands.