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.

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.

Summary of “McDonald’s is undergoing a massive transformation, starting with the Q”

“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.”
Over the course of interviews with five top executives, I never once heard anyone mention Shake Shack or In-N-Out by name, but McDonald’s has clearly been studying these chains-both of which serve fresh beef-along with their millennial customers who don’t find frozen patties appetizing.
“We were hearing from consumers that our burger wasn’t good enough, and we’ve seen a lot of trends around expectations of high quality,” says the company’s new chief marketing officer, Morgan Flatley, who arrived at McDonald’s from PepsiCo a year ago.
Fresh beef is just one element of a massive transformation underway at McDonald’s.
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.
Eventually, McDonald’s determined that the burger was too dry and didn’t arrive hot enough, and executives discerned that the culprit in both cases was the flash-freezing process the patties had been subjected to.
McDonald’s declines to reveal the costs associated with the new patty, beyond saying that it is not appreciably more expensive to produce than the frozen version, and that consumers won’t see an increase in price.
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.

The orginal article.