Summary of “The Inside Story of How McDonald’s Innovated the Quarter Pounder”

“McDonald’s new fresh-beef Quarter Pounder is hotter and juicier. It’ll leave you speech-less. I can almost feel that juice sizzling…. Oh baby, the melted cheese is hugging every corner of that grilled patty…. That cheese is so hot, so melty.”
It was timed to the arrival-at every one of the restaurant chain’s 14,000 U.S. outposts-of fresh, never-frozen beef patties in its signature Quarter Pounder burgers, a change that execs say has been as seismic for the company as the introduction of all-day breakfast, in 2015, or even the drive-through window, which McDonald’s began experimenting with in 1975.
Menu chief Linda VanGosen, who joined McDonald’s from Starbucks last year, works closely with chefs and food scientists at McDonald’s suppliers and keeps a close eye on food trends, which have to reach a certain level of mass appeal to make sense for McDonald’s.
McDonald’s began testing fresh-beef Quarter Pounders a few years ago at restaurants in Tulsa, Oklahoma, and Dallas, markets selected because they are serious burger country.
On a late-spring Tuesday, not long after the new patty began being served nationwide, Christa Small, one of the company’s top operations executives and the person whose team was responsible for coming up with the procedures that make fresh beef possible, visits a McDonald’s near the old campus in Oak Brook.
In crafting the new Quarter Pounder, McDonald’s has made subtle improvements to the entire sandwich, adjusting grill time and the bun-toasting process, for example.
McDonald’s switched from batch cooking to preparing each Quarter Pounder when ordered.
To demonstrate, Small takes me to the other side of a McDonald’s counter and asks an associate for a Quarter Pounder.

The orginal article.