I went to 3 Burger Kings in New York City and saw firsthand why the fast-food giant is closing hundreds of restaurants

• Earlier this year, Burger King announced plans to close up to 400 restaurants in 2023.
• I visited three Burger King locations in New York City to see how it's serving its customers.
• I enjoyed my food, but there were inconsistencies between the restaurants and some decor felt dated.

In a world where drive-thrus and delivery apps rule, many fast-food chains are closing or completely reimagining their brick-and-mortar restaurants.

In May, Burger King said it would close up to 400 restaurants this year, and dozens of stores have already closed since the spring.

Burger King operates more than 18,700 locations in more than 100 countries worldwide, including just under 7,000 in the United States. The latest round of closures affected stores in Florida, Nebraska, and one store on Long Island in New York. Additionally, franchisees reported 26 store closures in Michigan in March and 27 closures across seven states, including in Nebraska, Utah, and Minnesota, in April.

As previously reported by Business Insider, the fast-food company's closures targeted "older and lower performing restaurants to support a more modern system increasingly run by better operators," according to Joshua Kobza, CEO of Burger King's parent company, Restaurant Brands International.

To keep up with changing tastes and to keep customers coming back for more, other chains like Raising Cane's are opening restaurants designed to be attractions for NYC tourists, complete with in-house DJs and art installations.

I visited three Burger King locations in New York City to see what the dining experience is like at the chain.

Burger King did not respond to Business Insider's request for comment on this story.

The first location I visited was in the Financial District, a few blocks away from the 9/11 Memorial and the Oculus.

The restaurant was bright and airy, with large windows and decorations for the fall season throughout the restaurant.

Around a dozen people were milling about the restaurant during peak lunch hour on a Friday, but I didn't have to wait in line to place my order at one of the electronic kiosks.

Most guests were eating in the upstairs dining room, which was clean and well-managed.

There were many places to sit, and murals on the walls showed tourists where they were located in relation to famous NYC landmarks.

I decided to order a classic Whopper with cheese meal at the first location. It cost $13.38, including tax.

The Whopper was packed with flavor and had a delicious chargrilled texture that tasted fresh off the grill. The fries were also well-salted and paired well with the chain's Zesty dipping sauce.

This Burger King restaurant was clean and comfortable, and the food was undeniably good. However, it was nothing out of the ordinary for a fast-food chain.

The second location I visited was in the Lower East Side in Manhattan.

When I walked in, I thought the restaurant looked like it was preparing for construction. Otherwise, the restaurant was pretty clean and tidy, except for the occasional scrap of straw wrapper on the floor.

There were a few customers inside the restaurant, which was significantly smaller than the FiDi location.

The store's interior design was also different, with one of the chain's old logos on the walls and a modern, almost industrial, style of furnishing and wall art.

Overall, I liked the design of this store. It felt elevated and modern, but with nods to the chain's past, like this gallery wall featuring vintage photos of the chain.

There were no electronic ordering kiosks, but there were also only a few customers ahead of me in line to place an order. The service was quick and friendly.

I decided to try one of the chain's new honey-mustard chicken wraps. It cost just $2.99.

The wrap was light but had a lot of flavor from the crispy chicken and tart honey mustard. For an on-the-go snack that feels a bit healthier than a chicken sandwich, I'd order it again.

The final Burger King location I visited was in Brooklyn.

The cash register was separated from customers by a plexiglass shield. This is pretty typical for convenience or liquor stores in this area, but I was surprised to see this safety measure inside a Burger King.

After ordering and receiving my food within just a few minutes, I decided to check out the upstairs dining room. It was almost completely deserted.

The booths and murals looked like something straight out of the '80s. This restaurant couldn't have looked more different than the other two I visited.

I ordered a spicy chicken sandwich, fries, and a drink for my meal. It cost $12.73, including tax.

The chicken sandwich appeared to be coated in spicy flavoring. It also came topped with tomato, lettuce, and mayonnaise.

I loved the flavor and texture of the chicken sandwich. The breading was spicy but with a honey-like sweetness that balanced the flavor.

The fries were saltier than the ones I ordered at the first location, but I didn't mind that. Overall, I really enjoyed every menu item I tried at all three locations.

I enjoyed my meal, but I also understood why Burger King is focusing on closing older restaurants. Eating in this dining room felt like going back in time.

I walked away noticing how inconsistent the design styles of all three restaurants were. While I'd return for the food, I'd be happier just going through the drive-thru or ordering delivery.

If Burger King wants to make its restaurants a destination, rather than a stop along the way, I think they have a way to go in unifying its restaurants into cohesive, inspiring spaces.