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McDonald's pakub nüüd värsket veiseliha, et konkureerida Wendy omaga

McDonald's pakub nüüd värsket veiseliha, et konkureerida Wendy omaga



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McDonald’s laiendab Oklahoma piirkonna 75 restorani värskete veiselihakookide katset

McDonald’s püüab konkurentidele järele jõuda.

McDonald’s teeb nii palju muudatusi, et sellega on raske sammu pidada. Uuest terviseteadlikud menüüelemendid nagu lehtkapsas ja smuutid põnevatele piirkondlikele esemetele, nagu praetud juustu kohupiim, üritab Kuldvõlv selgelt meie heale poolele pääseda.

Uusim eksperiment on värsked veiselihakoogid, mida testitakse 75 restoranis Tulsa linnas Oklahomas. Kui test läheb hästi, võib värsket veiseliha laiendada kõikidesse McDonald’s menüüdesse üleriigiliselt. Sarnased testid said juba positiivseid tulemusi Texase Fort Worthi turul.

Kui värske veiseliha kõlab tuttavalt, siis sellepärast, et „värske, mitte kunagi külmutatud“ on olnud Wendy tunnuslause juba aastaid, muutes selle ülejäänud kiirtoidurahvast kõrgemaks. Nüüd jäljendab McDonald’s Wendy värskete burgerite edu.

McDonald’s on alates 2015. aasta algusest vaikselt oma toidust soovimatuid koostisosi eemaldanud. See ei paku enam liha ja linnuliha antibiootikumidega kasvatatud tooted ja see eemaldatud kunstlikud säilitusained oma McNuggetsist. Värske veiseliha on vaid üks samm „puhta toidu” kaubamärgi muutmisel.


McDonald 's on müünud ​​veel 40 miljonit kvartali naela

Oli mitmeid põhjuseid, miks McDonald’s otsustas oma Signature Crafted Line'i lõigata. Esiteks on bränd olnud aasta pikkusel teel, et lihtsustada tegevust ja naasta paremate restoranide juurde, nagu märkis finantsjuht Kevin Ozan. Pärast seda on McDonald’s kärpinud oma öömenüüd, pakkunud operaatoritele kogu päeva hommikusööki paindlikkust ja jätkanud tööd sõidu kiirendamiseks.

Ettevõte ütles isegi eelmisel nädalal, et katsetas köögi uuendusi, et meeskonnaliikmed saaksid keskenduda kliendikogemusele ja arendada pehmeid oskusi, nagu meeskonnatöö ja vastutus. See hõlmab häälega aktiveeritud tellimuste vastuvõtmist, automaatseid joogiseadmeid ja täiustatud köögitehnikat, mida piloteeritakse käputäis restoranides. McDonald’s lisas, et tutvustab uusi töökohti ja koolitusi, et pakkuda töötajatele püsivaid oskusi peale igapäevaste ülesannete.

Kõike arvesse võttes poleks McDonald’s tõenäoliselt oma meisterdatud kõrgema piletiga esemeid mugavuse huvides kärpinud, kui poleks midagi muud, mis aitaks tehinguid oma menüü tipptasemel viia. Kogu päeva hommikusöök ja esmaklassilised esemed on McDonaldsi hiljutises mälus olnud kaks suurimat keerukust. Aga sama oli ka värske veiselihaga Quarter Pounders. Kui McDonald’s teatas, et eemaldab Signature Crafted esemed, teatas ta ühtlasi, et avaldab värske veiseliha Quarter Pounder tootevaliku, sealhulgas Deluxe, mis sisaldab salatit ja tomatit, ning Quarter Pounder Bacon.

Eritellimusel küpsetatud värske veiseliha Quarter Pounders turuletoomine algas märtsis 2018. Seni oli see saadaval umbes 3500 ühikuna ja USA president nimetas seda "kõige olulisemaks muutuseks meie süsteemi- ja restoranitoimingutes pärast kogu päeva hommikusööki". Chris Kempczinski. See nõudis toote ettevalmistamiseks umbes 3000 sõltumatu operaatori väljaõpetamist ja uute seadmetega töötamist. See sisaldas spetsiaalselt kavandatud pakendeid, külmikuid õige temperatuuri hoidmiseks, spetsiaalseid köögiriistu ja toiduohutuse värskendusi.

Värske veiseliha oli aga oluline samm, et konkureerida teiste ruumide kettidega, nagu Wendy oma, ja ka paremate burgeritega kiirtoidud ning see tuli kahe aasta jooksul klientide kuulamisest ja „oma äri arendamisest, et luua parem McDonald's, "Ütles Kempczinski.

McDonald’s ütles esmaspäeval, et värske veiseliha veerand kilo kaaluvate burgerite turuletoomine ja sellele järgnenud kampaaniad tõid kaasa selle, et USA süsteem müüs esimeses kvartalis 40 miljonit burgerit rohkem kui eelmisel aastal.

Tarneahela juhtimise asepresident Marion Gross ütles USA Todayle, et burgeri müük on pärast külmutatud ja värske vahetamist keskmiselt 30 protsenti kasvanud. McDonald’s kvartali müük kasvas riikliku turuletoomise esimese kuu jooksul rohkem kui 50 protsenti.

"Meie numbrid räägivad enda eest-värske veiseliha tutvustamine ja kampaaniad, mis hõlmavad värskeid veiseliha veerand kilo kaaluvaid burgereid, aitavad kaasa esimese veerandi naela suuruse burgerite müügi püsivale kasvule kogu esimese aasta jooksul keskmiselt 30 protsenti," ütles Kempczinski. avaldus Business Insiderile.

„Värske veiseliha kasutuselevõtt on vaid üks samm McDonald'si USA pideval teekonnal, et viia ellu olulisi muudatusi kogu meie menüüs - muudatused, mis on meie klientidele, frantsiisivõtjatele, inimestele ja meie planeedile olulised - sealhulgas kohustus hoida kohvi jätkusuutlik, puur. -tasuta munad ja meie ikoonilise Happy Meal'i arendamine, ”lisas kett oma väljaandes.

McDonald’s on seitsmest klassikalisest burgerist eemaldanud ka Ameerika juustust, Big Mac Special Sauce’ist, tavalisest kuklist, Quarter Pounder Bunist ja Big Mac Bunist kunstlikke säilitusaineid. "See kõik puudutab parema McDonald'si ehitamist ja seda, kuidas me näitame teile, millest oleme valmistatud," ütles ettevõte.

Muidugi, isegi lihtsustamise poole püüdlemisel ei kavatse McDonald’s oma värske veiseliha algatusel kunagi pedaali tagasi lükata. Kuid kõik need hiljutised muudatused viitavad sellele, et see on platvorm, mis väärib täiendavaid investeeringuid. McDonald’s saab oma menüüd täiendada uuendatud põhitoodetega, selle asemel et proovida oma pakkumiste kõrgemat otsa uute koosseisudega kinnitada.

McDonald’si menüüstrateegia areneb kiiresti selle kava järgi. Tundub, et kett on seatud riiklikele raamlepingutele, näiteks 2 hinnaga 5 dollarit, mida tasakaalustab kohalik paindlikkus hinna ja tutvustuste osas. Ja see tõukab põhiobjektid esmaklassilistele üle nii ettevalmistamisel kui ka turundamisel. Selle asemel valitakse liikuda edasi LTO-dega uute, raskesti tehtavate pakkumiste, näiteks Signature Crafted'i asemel. McDonald’s tõi hiljuti poodidesse näiteks ülemaailmsed lemmikud. See toimib nii tööjõu kui ka tarbijate eelistuste seisukohast, nagu Quarter Pounderi müük tõestab.

Ka kohandamine kaotab auru mugavuse kasuks. McDonald's tutvustas 2017. aasta alguses Signature Crafted Recipes sarja, mis sisaldas Pico Guacamole'i, Sweet BBQ Baconi ja Maple Bacon Dijoni võileibu, mis on saadaval kas veiseliha või grillitud või krõbeda kanaga. Eelmise aasta novembris lõpetas McDonald's oma loo oma maitse kohandatav burgeriplatvorm, mis võimaldas valitud linnade külalistel puutetundliku ekraani kioskitele oma burgereid ehitada. Kioskid, nagu näitab tuleviku disaini kogemus, osutusid funktsiooniks, kuhu tasub tõsist kapitali investeerida (4500 asukohta, mille maksumus oli ainuüksi eelmisel aastal ligi 1,5 miljardit dollarit). Kuid köögid võtavad vastu burgereid, mis ei olnud vähemalt mingil määral ette disainitud.

McDonald'si müük on viimastel kvartalitel olnud stabiilne, kuigi neid on ajendanud kontroll, mitte liiklus. Ettevõte teatas esimese kvartali ülemaailmsest võrreldavast samade poodide müügist 5,4 protsenti, sealhulgas USA-s 4,5 protsenti. Osariigi osariikide arv kajastas edukaid kampaaniaid, ütles McDonald's, sealhulgas Bacon Event, selle 5-dollarine Mix and Match-tehing ja Donut Sticks, samuti EOTFi kavandite positiivne netomõju.

Ilmselt sisaldas see ka tervet hunnikut müüdavaid kvartalipundreid.

McDonald’s ei avaldanud oma liiklusnäitajaid, öeldes vaid, et see sarnaneb hiljutiste langustega (külaliste arv langes eelmisel aastal 2,2 protsenti).

McDonald’s rõhutas varem, et varem mainitud seadmete muudatused võivad operatsioone kiirendada ja viia rohkemate tehinguteni. See kehtib ka ajami kohta, mis läbis eelmise aasta QSR Drive-Thru uuringu aeglaseima aja 273,29 sekundiga. Ajad on aasta-aastalt kasvanud viie järjestikuse aastaga. McDonald’s, mida juhib tegevjuht Steve Easterbrook ise, keskendub muutustele, sealhulgas otsustab loogikaettevõtte Dynamic Yield 300 miljoni dollari eest ja korraldab võistlusi parimate tavade julgustamiseks.


McDonald 's on müünud ​​veel 40 miljonit kvartali naela

Oli mitmeid põhjuseid, miks McDonald’s otsustas oma Signature Crafted Line'i lõigata. Esiteks on bränd olnud aasta pikkusel teel, et lihtsustada tegevust ja naasta paremate restoranide juurde, nagu märkis finantsjuht Kevin Ozan. Pärast seda on McDonald’s kärpinud oma öömenüüd, pakkunud operaatoritele kogu päeva hommikusööki paindlikkust ja jätkanud tööd sõidu kiirendamiseks.

Ettevõte ütles isegi eelmisel nädalal, et katsetas köögi uuendusi, et meeskonnaliikmed saaksid keskenduda kliendikogemusele ja arendada pehmeid oskusi, nagu meeskonnatöö ja vastutus. See hõlmab häälega aktiveeritud tellimuste vastuvõtmist, automaatseid joogiseadmeid ja täiustatud köögitehnikat, mida piloteeritakse käputäis restoranides. McDonald’s lisas, et tutvustab uusi töökohti ja koolitusi, et pakkuda töötajatele püsivaid oskusi peale igapäevaste ülesannete.

Kõike arvesse võttes poleks McDonald’s tõenäoliselt oma meisterdatud kõrgema piletiga esemeid mugavuse huvides kärpinud, kui poleks midagi muud, mis aitaks tehinguid oma menüü tipptasemel viia. Kogu päeva hommikusöök ja esmaklassilised esemed on McDonaldsi hiljutises mälus olnud kaks suurimat keerukust. Aga sama oli ka värske veiselihaga Quarter Pounders. Kui McDonald’s teatas, et eemaldab Signature Crafted esemed, teatas ta ühtlasi, et avaldab värske veiseliha Quarter Pounder tootevaliku, sealhulgas Deluxe, mis sisaldab salatit ja tomatit, ning Quarter Pounder Bacon.

Eritellimusel küpsetatud värske veiseliha Quarter Pounders turuletoomine algas märtsis 2018. Seni oli see saadaval umbes 3500 ühikuna ja USA president nimetas seda "kõige olulisemaks muutuseks meie süsteemi- ja restoranitoimingutes pärast kogu päeva hommikusööki". Chris Kempczinski. See nõudis toote ettevalmistamiseks umbes 3000 sõltumatu operaatori väljaõpetamist ja uute seadmetega töötamist. See sisaldas spetsiaalselt kavandatud pakendeid, külmikuid õige temperatuuri hoidmiseks, spetsiaalseid köögiriistu ja toiduohutuse värskendusi.

Värske veiseliha oli aga oluline samm, et konkureerida teiste ruumide kettidega, nagu Wendy oma, ja ka paremate burgeritega kiirtoidud ning see tuli kahe aasta jooksul klientide kuulamisest ja „oma äri arendamisest, et luua parem McDonald's, "Ütles Kempczinski.

McDonald’s ütles esmaspäeval, et värske veiseliha veerand kilo kaaluvate burgerite turuletoomine ja sellele järgnenud kampaaniad tõid kaasa selle, et USA süsteem müüs esimeses kvartalis 40 miljonit burgerit rohkem kui eelmisel aastal.

Tarneahela juhtimise asepresident Marion Gross ütles USA Todayle, et burgeri müük on pärast külmutatud ja värske vahetamist keskmiselt 30 protsenti kasvanud. McDonald’s kvartali müük kasvas riikliku turuletoomise esimese kuu jooksul rohkem kui 50 protsenti.

"Meie numbrid räägivad enda eest-värske veiseliha tutvustamine ja kampaaniad, mis hõlmavad värskeid veiseliha veerand kilo kaaluvaid burgereid, aitavad kaasa esimese veerandi naela suuruse burgerite müügi püsivale kasvule kogu esimese aasta jooksul keskmiselt 30 protsenti," ütles Kempczinski. avaldus Business Insiderile.

„Värske veiseliha kasutuselevõtt on vaid üks samm McDonald'si USA pideval teekonnal, et viia ellu olulisi muudatusi kogu meie menüüs - muudatused, mis on meie klientidele, frantsiisivõtjatele, inimestele ja meie planeedile olulised - sealhulgas kohustus hoida kohvi jätkusuutlik, puur. -tasuta munad ja meie ikoonilise Happy Meal'i arendamine, ”lisas kett oma väljaandes.

McDonald’s on seitsmest klassikalisest burgerist eemaldanud ka Ameerika juustust, Big Mac Special Sauce’ist, tavalisest kuklist, Quarter Pounder Bunist ja Big Mac Bunist kunstlikke säilitusaineid. "See kõik puudutab parema McDonald'si ehitamist ja seda, kuidas me näitame teile, millest oleme valmistatud," ütles ettevõte.

Muidugi, isegi lihtsustamise poole püüdlemisel ei kavatse McDonald’s oma värske veiseliha algatusel kunagi pedaali tagasi lükata. Kuid kõik need hiljutised muudatused viitavad sellele, et see on platvorm, mis väärib täiendavaid investeeringuid. McDonald’s saab oma menüüd täiendada uuendatud põhitoodetega, selle asemel et proovida oma pakkumiste kõrgemat otsa uute koosseisudega kinnitada.

McDonald’si menüüstrateegia areneb kiiresti selle kava järgi. Tundub, et kett on seatud riiklikele raamlepingutele, näiteks 2 hinnaga 5 dollarit, mida tasakaalustab kohalik paindlikkus hinna ja tutvustuste osas. Ja see tõukab põhiobjektid esmaklassilistele üle nii ettevalmistamisel kui ka turundamisel. Selle asemel valitakse liikuda edasi LTO-dega uute, raskesti tehtavate pakkumiste, näiteks Signature Crafted'i asemel. McDonald’s tõi hiljuti poodidesse näiteks ülemaailmsed lemmikud. See toimib nii tööjõu kui ka tarbijate eelistuste seisukohast, nagu Quarter Pounderi müük tõestab.

Ka kohandamine kaotab auru mugavuse kasuks. McDonald's tutvustas 2017. aasta alguses Signature Crafted Recipes sarja, mis sisaldas Pico Guacamole'i, Sweet BBQ Baconi ja Maple Bacon Dijoni võileibu, mis on saadaval kas veiseliha või grillitud või krõbeda kanaga. Eelmise aasta novembris lõpetas McDonald's oma loo oma maitse kohandatav burgeriplatvorm, mis võimaldas valitud linnade külalistel puutetundliku ekraani kioskitele oma burgereid ehitada. Kioskid, nagu näitab tuleviku disaini kogemus, osutusid funktsiooniks, kuhu tasub tõsist kapitali investeerida (4500 asukohta, mille maksumus oli ainuüksi eelmisel aastal ligi 1,5 miljardit dollarit). Kuid köögid võtavad vastu burgereid, mis ei olnud vähemalt mingil määral ette disainitud.

McDonald'si müük on viimastel kvartalitel olnud stabiilne, kuigi neid on ajendanud kontroll, mitte liiklus. Ettevõte teatas esimese kvartali ülemaailmsest võrreldavast samade poodide müügist 5,4 protsenti, sealhulgas USA-s 4,5 protsenti. Osariigi osariikide arv kajastas edukaid kampaaniaid, ütles McDonald's, sealhulgas Bacon Event, selle 5-dollarine Mix and Match-tehing ja Donut Sticks, samuti EOTFi kavandite positiivne netomõju.

Ilmselt sisaldas see ka tervet hunnikut müüdavaid kvartalipundreid.

McDonald’s ei avaldanud oma liiklusnäitajaid, öeldes vaid, et see sarnaneb hiljutiste langustega (külaliste arv langes eelmisel aastal 2,2 protsenti).

McDonald’s rõhutas varem, et varem mainitud seadmete muudatused võivad operatsioone kiirendada ja viia rohkemate tehinguteni. See kehtib ka ajami kohta, mis läbis eelmise aasta QSR Drive-Thru uuringu aeglaseima aja 273,29 sekundiga. Ajad on aasta-aastalt kasvanud viie järjestikuse aastaga. McDonald’s, mida juhib tegevjuht Steve Easterbrook ise, keskendub muutustele, sealhulgas otsustab loogikaettevõtte Dynamic Yield 300 miljoni dollari eest ja korraldab võistlusi parimate tavade julgustamiseks.


McDonald 's on müünud ​​veel 40 miljonit kvartali naela

Oli mitmeid põhjuseid, miks McDonald’s otsustas oma Signature Crafted Line'i lõigata. Esiteks on bränd olnud aasta pikkusel teel, et lihtsustada tegevust ja naasta paremate restoranide juurde, nagu märkis finantsjuht Kevin Ozan. Pärast seda on McDonald’s kärpinud oma öömenüüd, pakkunud operaatoritele kogu päeva hommikusööki paindlikkust ja jätkanud tööd sõidu kiirendamiseks.

Ettevõte ütles isegi eelmisel nädalal, et katsetas köögi uuendusi, et meeskonnaliikmed saaksid keskenduda kliendikogemusele ja arendada pehmeid oskusi, nagu meeskonnatöö ja vastutus. See hõlmab häälega aktiveeritud tellimuste vastuvõtmist, automaatseid joogiseadmeid ja täiustatud köögitehnikat, mida piloteeritakse käputäis restoranides. McDonald’s lisas, et tutvustab uusi töökohti ja koolitusi, et pakkuda töötajatele püsivaid oskusi peale igapäevaste ülesannete.

Kõike arvesse võttes poleks McDonald’s tõenäoliselt oma meisterdatud kõrgema piletiga esemeid mugavuse huvides kärpinud, kui poleks midagi muud, mis aitaks tehinguid oma menüü tipptasemel viia. Kogu päeva hommikusöök ja esmaklassilised esemed on McDonaldsi hiljutises mälus olnud kaks suurimat keerukust. Aga sama oli ka värske veiselihaga Quarter Pounders. Kui McDonald’s teatas, et eemaldab Signature Crafted esemed, teatas ta ühtlasi, et avaldab värske veiseliha Quarter Pounder tootevaliku, sealhulgas Deluxe, mis sisaldab salatit ja tomatit, ning Quarter Pounder Bacon.

Eritellimusel küpsetatud värske veiseliha Quarter Pounders turuletoomine algas märtsis 2018. Seni oli see saadaval umbes 3500 ühikuna ja USA president nimetas seda "kõige olulisemaks muutuseks meie süsteemi- ja restoranitoimingutes pärast kogu päeva hommikusööki". Chris Kempczinski. See nõudis toote ettevalmistamiseks umbes 3000 sõltumatu operaatori väljaõpetamist ja uute seadmetega töötamist. See sisaldas spetsiaalselt kavandatud pakendeid, külmikuid õige temperatuuri hoidmiseks, spetsiaalseid köögiriistu ja toiduohutuse värskendusi.

Värske veiseliha oli aga oluline samm, et konkureerida teiste ruumide kettidega, nagu Wendy oma, ja ka paremate burgeritega kiirtoidud ning see tuli kahe aasta jooksul klientide kuulamisest ja „oma äri arendamisest, et luua parem McDonald's, "Ütles Kempczinski.

McDonald’s ütles esmaspäeval, et värske veiseliha veerand kilo kaaluvate burgerite turuletoomine ja sellele järgnenud kampaaniad tõid kaasa selle, et USA süsteem müüs esimeses kvartalis 40 miljonit burgerit rohkem kui eelmisel aastal.

Tarneahela juhtimise asepresident Marion Gross ütles USA Todayle, et burgeri müük on pärast külmutatud ja värske vahetamist keskmiselt 30 protsenti kasvanud. McDonald’s kvartali müük kasvas riikliku turuletoomise esimese kuu jooksul rohkem kui 50 protsenti.

"Meie numbrid räägivad enda eest-värske veiseliha tutvustamine ja kampaaniad, mis hõlmavad värskeid veiseliha veerand kilo kaaluvaid burgereid, aitavad kaasa esimese veerandi naela suuruse burgerite müügi püsivale kasvule kogu esimese aasta jooksul keskmiselt 30 protsenti," ütles Kempczinski. avaldus Business Insiderile.

„Värske veiseliha kasutuselevõtt on vaid üks samm McDonald'si USA pideval teekonnal, et viia ellu olulisi muudatusi kogu meie menüüs - muudatused, mis on meie klientidele, frantsiisivõtjatele, inimestele ja meie planeedile olulised - sealhulgas kohustus hoida kohvi jätkusuutlik, puur. -tasuta munad ja meie ikoonilise Happy Meal'i arendamine, ”lisas kett oma väljaandes.

McDonald’s on seitsmest klassikalisest burgerist eemaldanud ka Ameerika juustust, Big Mac Special Sauce’ist, tavalisest kuklist, Quarter Pounder Bunist ja Big Mac Bunist kunstlikke säilitusaineid. "See kõik puudutab parema McDonald'si ehitamist ja seda, kuidas me näitame teile, millest oleme valmistatud," ütles ettevõte.

Muidugi, isegi lihtsustamise poole püüdlemisel ei kavatse McDonald’s oma värske veiseliha algatusel kunagi pedaali tagasi lükata. Kuid kõik need hiljutised muudatused viitavad sellele, et see on platvorm, mis väärib täiendavaid investeeringuid. McDonald’s saab oma menüüd täiendada uuendatud põhitoodetega, selle asemel et proovida oma pakkumiste kõrgemat otsa uute koosseisudega kinnitada.

McDonald’si menüüstrateegia areneb kiiresti selle kava järgi. Tundub, et kett on seatud riiklikele raamlepingutele, näiteks 2 hinnaga 5 dollarit, mida tasakaalustab kohalik paindlikkus hinna ja tutvustuste osas. Ja see tõukab põhiobjektid esmaklassilistele üle nii ettevalmistamisel kui ka turundamisel. Selle asemel valitakse liikuda edasi LTO-dega uute, raskesti tehtavate pakkumiste, näiteks Signature Crafted'i asemel. McDonald’s tõi hiljuti poodidesse näiteks ülemaailmsed lemmikud. See toimib nii tööjõu kui ka tarbijate eelistuste seisukohast, nagu Quarter Pounderi müük tõestab.

Ka kohandamine kaotab auru mugavuse kasuks. McDonald's tutvustas 2017. aasta alguses Signature Crafted Recipes sarja, mis sisaldas Pico Guacamole'i, Sweet BBQ Baconi ja Maple Bacon Dijoni võileibu, mis on saadaval kas veiseliha või grillitud või krõbeda kanaga. Eelmise aasta novembris lõpetas McDonald's oma loo oma maitse kohandatav burgeriplatvorm, mis võimaldas valitud linnade külalistel puutetundliku ekraani kioskitele oma burgereid ehitada. Kioskid, nagu näitab tuleviku disaini kogemus, osutusid funktsiooniks, kuhu tasub tõsist kapitali investeerida (4500 asukohta, mille maksumus oli ainuüksi eelmisel aastal ligi 1,5 miljardit dollarit). Kuid köögid võtavad vastu burgereid, mis ei olnud vähemalt mingil määral ette disainitud.

McDonald'si müük on viimastel kvartalitel olnud stabiilne, kuigi neid on ajendanud kontroll, mitte liiklus. Ettevõte teatas esimese kvartali ülemaailmsest võrreldavast samade poodide müügist 5,4 protsenti, sealhulgas USA-s 4,5 protsenti. Osariigi osariikide arv kajastas edukaid kampaaniaid, ütles McDonald's, sealhulgas Bacon Event, selle 5-dollarine Mix and Match-tehing ja Donut Sticks, samuti EOTFi kavandite positiivne netomõju.

Ilmselt sisaldas see ka tervet hunnikut müüdavaid kvartalipundreid.

McDonald’s ei avaldanud oma liiklusnäitajaid, öeldes vaid, et see sarnaneb hiljutiste langustega (külaliste arv langes eelmisel aastal 2,2 protsenti).

McDonald’s rõhutas varem, et varem mainitud seadmete muudatused võivad operatsioone kiirendada ja viia rohkemate tehinguteni. See kehtib ka ajami kohta, mis läbis eelmise aasta QSR Drive-Thru uuringu aeglaseima aja 273,29 sekundiga. Ajad on aasta-aastalt kasvanud viie järjestikuse aastaga. McDonald’s, mida juhib tegevjuht Steve Easterbrook ise, keskendub muutustele, sealhulgas otsustab loogikaettevõtte Dynamic Yield 300 miljoni dollari eest ja korraldab võistlusi parimate tavade julgustamiseks.


McDonald 's on müünud ​​veel 40 miljonit kvartali naela

Oli mitmeid põhjuseid, miks McDonald’s otsustas oma Signature Crafted Line'i lõigata. Esiteks on bränd olnud aasta pikkusel teel, et lihtsustada tegevust ja naasta paremate restoranide juurde, nagu märkis finantsjuht Kevin Ozan. Pärast seda on McDonald’s kärpinud oma öömenüüd, pakkunud operaatoritele kogu päeva hommikusööki paindlikkust ja jätkanud tööd sõidu kiirendamiseks.

Ettevõte ütles isegi eelmisel nädalal, et katsetas köögi uuendusi, et meeskonnaliikmed saaksid keskenduda kliendikogemusele ja arendada pehmeid oskusi, nagu meeskonnatöö ja vastutus. See hõlmab häälega aktiveeritud tellimuste vastuvõtmist, automaatseid joogiseadmeid ja täiustatud köögitehnikat, mida piloteeritakse käputäis restoranides. McDonald’s lisas, et tutvustab uusi töökohti ja koolitusi, et pakkuda töötajatele püsivaid oskusi peale igapäevaste ülesannete.

Kõike arvesse võttes poleks McDonald’s tõenäoliselt oma meisterdatud kõrgema piletiga esemeid mugavuse huvides kärpinud, kui poleks midagi muud, mis aitaks tehinguid oma menüü tipptasemel viia. Kogu päeva hommikusöök ja esmaklassilised esemed on McDonaldsi hiljutises mälus olnud kaks suurimat keerukust. Aga sama oli ka värske veiselihaga Quarter Pounders. Kui McDonald’s teatas, et eemaldab Signature Crafted esemed, teatas ta ühtlasi, et avaldab värske veiseliha Quarter Pounder tootevaliku, sealhulgas Deluxe, mis sisaldab salatit ja tomatit, ning Quarter Pounder Bacon.

Eritellimusel küpsetatud värske veiseliha Quarter Pounders turuletoomine algas märtsis 2018. Seni oli see saadaval umbes 3500 ühikuna ja USA president nimetas seda "kõige olulisemaks muutuseks meie süsteemi- ja restoranitoimingutes pärast kogu päeva hommikusööki". Chris Kempczinski. See nõudis toote ettevalmistamiseks umbes 3000 sõltumatu operaatori väljaõpetamist ja uute seadmetega töötamist. See sisaldas spetsiaalselt kavandatud pakendeid, külmikuid õige temperatuuri hoidmiseks, spetsiaalseid köögiriistu ja toiduohutuse värskendusi.

Värske veiseliha oli aga oluline samm, et konkureerida teiste ruumide kettidega, nagu Wendy oma, ja ka paremate burgeritega kiirtoidud ning see tuli kahe aasta jooksul klientide kuulamisest ja „oma äri arendamisest, et luua parem McDonald's, "Ütles Kempczinski.

McDonald’s ütles esmaspäeval, et värske veiseliha veerand kilo kaaluvate burgerite turuletoomine ja sellele järgnenud kampaaniad tõid kaasa selle, et USA süsteem müüs esimeses kvartalis 40 miljonit burgerit rohkem kui eelmisel aastal.

Tarneahela juhtimise asepresident Marion Gross ütles USA Todayle, et burgeri müük on pärast külmutatud ja värske vahetamist keskmiselt 30 protsenti kasvanud. McDonald’s kvartali müük kasvas riikliku turuletoomise esimese kuu jooksul rohkem kui 50 protsenti.

"Meie numbrid räägivad enda eest-värske veiseliha tutvustamine ja kampaaniad, mis hõlmavad värskeid veiseliha veerand kilo kaaluvaid burgereid, aitavad kaasa esimese veerandi naela suuruse burgerite müügi püsivale kasvule kogu esimese aasta jooksul keskmiselt 30 protsenti," ütles Kempczinski. avaldus Business Insiderile.

„Värske veiseliha kasutuselevõtt on vaid üks samm McDonald'si USA pideval teekonnal, et viia ellu olulisi muudatusi kogu meie menüüs - muudatused, mis on meie klientidele, frantsiisivõtjatele, inimestele ja meie planeedile olulised - sealhulgas kohustus hoida kohvi jätkusuutlik, puur. -tasuta munad ja meie ikoonilise Happy Meal'i arendamine, ”lisas kett oma väljaandes.

McDonald’s on seitsmest klassikalisest burgerist eemaldanud ka Ameerika juustust, Big Mac Special Sauce’ist, tavalisest kuklist, Quarter Pounder Bunist ja Big Mac Bunist kunstlikke säilitusaineid. "See kõik puudutab parema McDonald'si ehitamist ja seda, kuidas me näitame teile, millest oleme valmistatud," ütles ettevõte.

Muidugi, isegi lihtsustamise poole püüdlemisel ei kavatse McDonald’s oma värske veiseliha algatusel kunagi pedaali tagasi lükata. Kuid kõik need hiljutised muudatused viitavad sellele, et see on platvorm, mis väärib täiendavaid investeeringuid. McDonald’s saab oma menüüd täiendada uuendatud põhitoodetega, selle asemel et proovida oma pakkumiste kõrgemat otsa uute koosseisudega kinnitada.

McDonald’si menüüstrateegia areneb kiiresti selle kava järgi. Tundub, et kett on seatud riiklikele raamlepingutele, näiteks 2 hinnaga 5 dollarit, mida tasakaalustab kohalik paindlikkus hinna ja tutvustuste osas. Ja see tõukab põhiobjektid esmaklassilistele üle nii ettevalmistamisel kui ka turundamisel. Selle asemel valitakse liikuda edasi LTO-dega uute, raskesti tehtavate pakkumiste, näiteks Signature Crafted'i asemel. McDonald’s tõi hiljuti poodidesse näiteks ülemaailmsed lemmikud. See toimib nii tööjõu kui ka tarbijate eelistuste seisukohast, nagu Quarter Pounderi müük tõestab.

Ka kohandamine kaotab auru mugavuse kasuks. McDonald's tutvustas 2017. aasta alguses Signature Crafted Recipes sarja, mis sisaldas Pico Guacamole'i, Sweet BBQ Baconi ja Maple Bacon Dijoni võileibu, mis on saadaval kas veiseliha või grillitud või krõbeda kanaga. Eelmise aasta novembris lõpetas McDonald's oma loo oma maitse kohandatav burgeriplatvorm, mis võimaldas valitud linnade külalistel puutetundliku ekraani kioskitele oma burgereid ehitada. Kioskid, nagu näitab tuleviku disaini kogemus, osutusid funktsiooniks, kuhu tasub tõsist kapitali investeerida (4500 asukohta, mille maksumus oli ainuüksi eelmisel aastal ligi 1,5 miljardit dollarit). Kuid köögid võtavad vastu burgereid, mis ei olnud vähemalt mingil määral ette disainitud.

McDonald'si müük on viimastel kvartalitel olnud stabiilne, kuigi neid on ajendanud kontroll, mitte liiklus. Ettevõte teatas esimese kvartali ülemaailmsest võrreldavast samade poodide müügist 5,4 protsenti, sealhulgas USA-s 4,5 protsenti. Osariigi osariikide arv kajastas edukaid kampaaniaid, ütles McDonald's, sealhulgas Bacon Event, selle 5-dollarine Mix and Match-tehing ja Donut Sticks, samuti EOTFi kavandite positiivne netomõju.

Ilmselt sisaldas see ka tervet hunnikut müüdavaid kvartalipundreid.

McDonald’s ei avaldanud oma liiklusnäitajaid, öeldes vaid, et see sarnaneb hiljutiste langustega (külaliste arv langes eelmisel aastal 2,2 protsenti).

McDonald’s rõhutas varem, et varem mainitud seadmete muudatused võivad operatsioone kiirendada ja viia rohkemate tehinguteni. See kehtib ka ajami kohta, mis läbis eelmise aasta QSR Drive-Thru uuringu aeglaseima aja 273,29 sekundiga. Ajad on aasta-aastalt kasvanud viie järjestikuse aastaga. McDonald’s, mida juhib tegevjuht Steve Easterbrook ise, keskendub muutustele, sealhulgas otsustab loogikaettevõtte Dynamic Yield 300 miljoni dollari eest ja korraldab võistlusi parimate tavade julgustamiseks.


McDonald 's on müünud ​​veel 40 miljonit kvartali naela

Oli mitmeid põhjuseid, miks McDonald’s otsustas oma Signature Crafted Line'i lõigata. Esiteks on bränd olnud aasta pikkusel teel, et lihtsustada tegevust ja naasta paremate restoranide juurde, nagu märkis finantsjuht Kevin Ozan. Pärast seda on McDonald’s kärpinud oma öömenüüd, pakkunud operaatoritele kogu päeva hommikusööki paindlikkust ja jätkanud tööd sõidu kiirendamiseks.

Ettevõte ütles isegi eelmisel nädalal, et katsetas köögi uuendusi, et meeskonnaliikmed saaksid keskenduda kliendikogemusele ja arendada pehmeid oskusi, nagu meeskonnatöö ja vastutus. See hõlmab häälega aktiveeritud tellimuste vastuvõtmist, automaatseid joogiseadmeid ja täiustatud köögitehnikat, mida piloteeritakse käputäis restoranides. McDonald’s lisas, et tutvustab uusi töökohti ja koolitusi, et pakkuda töötajatele püsivaid oskusi peale igapäevaste ülesannete.

Kõike arvesse võttes poleks McDonald’s tõenäoliselt oma meisterdatud kõrgema piletiga esemeid mugavuse huvides kärpinud, kui poleks midagi muud, mis aitaks tehinguid oma menüü tipptasemel viia. Kogu päeva hommikusöök ja esmaklassilised esemed on McDonaldsi hiljutises mälus olnud kaks suurimat keerukust. Aga sama oli ka värske veiselihaga Quarter Pounders. Kui McDonald’s teatas, et eemaldab Signature Crafted esemed, teatas ta ühtlasi, et avaldab värske veiseliha Quarter Pounder tootevaliku, sealhulgas Deluxe, mis sisaldab salatit ja tomatit, ning Quarter Pounder Bacon.

Eritellimusel küpsetatud värske veiseliha Quarter Pounders turuletoomine algas märtsis 2018. Seni oli see saadaval umbes 3500 ühikuna ja USA president nimetas seda "kõige olulisemaks muutuseks meie süsteemi- ja restoranitoimingutes pärast kogu päeva hommikusööki". Chris Kempczinski. See nõudis toote ettevalmistamiseks umbes 3000 sõltumatu operaatori väljaõpetamist ja uute seadmetega töötamist. See sisaldas spetsiaalselt kavandatud pakendeid, külmikuid õige temperatuuri hoidmiseks, spetsiaalseid köögiriistu ja toiduohutuse värskendusi.

Värske veiseliha oli aga oluline samm, et konkureerida teiste ruumide kettidega, nagu Wendy oma, ja ka paremate burgeritega kiirtoidud ning see tuli kahe aasta jooksul klientide kuulamisest ja „oma äri arendamisest, et luua parem McDonald's, "Ütles Kempczinski.

McDonald’s said Monday that the launch of fresh beef quarter-pound burgers and the promotions that followed resulted in the U.S. system selling 40 million more burgers in Q1 2019 compared to the prior-year period.

Marion Gross, SVP of supply chain management, told USA Today sales of the burger are up 30 percent on average since the frozen-for-fresh swap. McDonald’s quarter-pounder sales increased by more than 50 percent during the first month of the national rollout.

"Our numbers speak for themselves, with the introduction of fresh beef and the promotions including fresh beef quarter-pound burgers helping result in a sustained quarter-pound burger sales increase of 30 percent on average throughout the entire first year," Kempczinski said in a statement to Business Insider.

“The introduction of fresh beef is just one step in McDonald’s USA’s continuous journey to implement meaningful changes across our menu—changes that we know are important to our customers, our franchisees, our people and our planet—including our commitments to coffee sustainability, cage-free eggs and evolving our iconic Happy Meal,” the chain added in a release.

McDonald’s has also removed artificial preservatives from its American cheese, Big Mac Special Sauce, regular bun, Quarter Pounder Bun, and Big Mac Bun in seven classic burgers. “It’s all about building a better McDonald’s and how we’re showing you what we’re made of,” the company said.

Of course, even with a push toward simplification, McDonald’s was never going to back pedal on its fresh-beef initiative. Yet all of these recent changes suggest it’s a platform worth further investment. McDonald’s can supplement its menu with core products, updated, instead of trying to anchor the higher end of its offerings with new lineups.

McDonald’s menu strategy is quickly evolving to follow that blueprint. The chain appears set on national framework deals, like the 2 for $5, balanced by local flexibility in regards to price and promotions. And it’s pushing core items over premium ones, both in preparation and marketing. It’s electing instead to move ahead with LTOs over new, hard-to-make offerings, like the Signature Crafted. McDonald’s recently brought global favorites to stores, for example. This works from a labor perspective as well as a consumer preference one, as the Quarter Pounder sales prove.

Customization is also losing steam in favor of convenience. McDonald’s introduced the Signature Crafted Recipes line, which included Pico Guacamole, Sweet BBQ Bacon, and Maple Bacon Dijon sandwiches, available with either beef or grilled or crispy chicken, in early 2017. And the previous November, McDonald’s discontinued its “Create Your Taste” customizable burger platform, which allowed guests in select cities to build their own burgers on touch-screen kiosks. The kiosks, as the Experience of the Future design shows, proved a feature worth investing serious capital in (4,500 locations at a cost of nearly $1.5 billion last year alone). But having kitchens take on burgers that weren’t predesigned, to some degree at least, did not.

McDonald’s sales have been steady in recent quarters, although they’ve been driven by check, not traffic. The company reported first-quarter global comparable same-store sales of 5.4 percent, including a 4.5 percent increase in the U.S. The stateside comps reflected successful promotions, McDonald’s said, including the Bacon Event, its $5 Mix and Match deal, and Donut Sticks, as well as a net positive impact from the EOTF designs.

Apparently it also included a whole bunch of Quarter Pounders being sold.

McDonald’s didn’t break out its traffic figures, only to say it was similar to recent declines (guest counts fell 2.2 percent last year).

The equipment changes mentioned before could speed up operations and lead to more transactions, McDonald’s stressed previously. This is true of the drive thru as well, which clocked the slowest time in this past year’s QSR Drive-Thru Study at 273.29 seconds. Times have increased, year-on-year, for five straight. McDonald’s, led by CEO Steve Easterbrook himself, is focusing on a bevy of changes, including acquiring decision-logic company Dynamic Yield for $300 million, and hosting competitions to encourage best practices.


McDonald's Has Sold 40 Million More Quarter-Pound Burgers

There were a few reasons McDonald’s decided to slice its Signature Crafted Line. Firstly, the brand has been on a yearlong journey to simplify operations and return to “running better restaurants,” as CFO Kevin Ozan noted earlier in the year. McDonald’s has since cut back its overnight menu, offered operators All-Day Breakfast flexibility, and continued to work on speeding up its drive thru.

The company even said last week it was testing kitchen innovations so crewmembers could focus on customer experience and develop soft skills, such as teamwork and responsibility. This includes voice-activated order taking, automatic beverage equipment, and advanced kitchen equipment piloted at “a handful of restaurants.” McDonald’s added that it’s introducing new job positions and trainings to provide employees with lasting skills beyond day-to-day tasks.

Everything considered, though, McDonald’s likely wouldn’t have cut its Crafted, higher-ticket items in favor of convenience if there wasn’t something else driving transactions to the high end of its menu. All-Day Breakfast and premium items have been two of the biggest complexity adds in recent memory for McDonald’s. But so was fresh beef Quarter Pounders. When McDonald’s announced it was removing Signature Crafted items, it also announced it was releasing a fresh beef Quarter Pounder lineup, including a Deluxe that features lettuce and tomato, and a Quarter Pounder Bacon.

The rollout of fresh beef Quarter Pounders, cooked to order, began in March 2018. To that point, it was available in about 3,500 units and called “the most significant change to our system and restaurant operations since All Day Breakfast,” by USA president Chris Kempczinski. This required training 3,000 or so independent operators to prepare the product, as well as work with new equipment. It included specially designed packaging, refrigerators to maintain proper temperatures, dedicated kitchen utensils, and food-safety updates.

However, fresh beef was an important step to compete with other chains in the space, like Wendy's, as well as upstart better-burger fast casuals, and came from two years of listening to customers and “evolving our business to build a better McDonald’s,” Kempczinski said.

McDonald’s said Monday that the launch of fresh beef quarter-pound burgers and the promotions that followed resulted in the U.S. system selling 40 million more burgers in Q1 2019 compared to the prior-year period.

Marion Gross, SVP of supply chain management, told USA Today sales of the burger are up 30 percent on average since the frozen-for-fresh swap. McDonald’s quarter-pounder sales increased by more than 50 percent during the first month of the national rollout.

"Our numbers speak for themselves, with the introduction of fresh beef and the promotions including fresh beef quarter-pound burgers helping result in a sustained quarter-pound burger sales increase of 30 percent on average throughout the entire first year," Kempczinski said in a statement to Business Insider.

“The introduction of fresh beef is just one step in McDonald’s USA’s continuous journey to implement meaningful changes across our menu—changes that we know are important to our customers, our franchisees, our people and our planet—including our commitments to coffee sustainability, cage-free eggs and evolving our iconic Happy Meal,” the chain added in a release.

McDonald’s has also removed artificial preservatives from its American cheese, Big Mac Special Sauce, regular bun, Quarter Pounder Bun, and Big Mac Bun in seven classic burgers. “It’s all about building a better McDonald’s and how we’re showing you what we’re made of,” the company said.

Of course, even with a push toward simplification, McDonald’s was never going to back pedal on its fresh-beef initiative. Yet all of these recent changes suggest it’s a platform worth further investment. McDonald’s can supplement its menu with core products, updated, instead of trying to anchor the higher end of its offerings with new lineups.

McDonald’s menu strategy is quickly evolving to follow that blueprint. The chain appears set on national framework deals, like the 2 for $5, balanced by local flexibility in regards to price and promotions. And it’s pushing core items over premium ones, both in preparation and marketing. It’s electing instead to move ahead with LTOs over new, hard-to-make offerings, like the Signature Crafted. McDonald’s recently brought global favorites to stores, for example. This works from a labor perspective as well as a consumer preference one, as the Quarter Pounder sales prove.

Customization is also losing steam in favor of convenience. McDonald’s introduced the Signature Crafted Recipes line, which included Pico Guacamole, Sweet BBQ Bacon, and Maple Bacon Dijon sandwiches, available with either beef or grilled or crispy chicken, in early 2017. And the previous November, McDonald’s discontinued its “Create Your Taste” customizable burger platform, which allowed guests in select cities to build their own burgers on touch-screen kiosks. The kiosks, as the Experience of the Future design shows, proved a feature worth investing serious capital in (4,500 locations at a cost of nearly $1.5 billion last year alone). But having kitchens take on burgers that weren’t predesigned, to some degree at least, did not.

McDonald’s sales have been steady in recent quarters, although they’ve been driven by check, not traffic. The company reported first-quarter global comparable same-store sales of 5.4 percent, including a 4.5 percent increase in the U.S. The stateside comps reflected successful promotions, McDonald’s said, including the Bacon Event, its $5 Mix and Match deal, and Donut Sticks, as well as a net positive impact from the EOTF designs.

Apparently it also included a whole bunch of Quarter Pounders being sold.

McDonald’s didn’t break out its traffic figures, only to say it was similar to recent declines (guest counts fell 2.2 percent last year).

The equipment changes mentioned before could speed up operations and lead to more transactions, McDonald’s stressed previously. This is true of the drive thru as well, which clocked the slowest time in this past year’s QSR Drive-Thru Study at 273.29 seconds. Times have increased, year-on-year, for five straight. McDonald’s, led by CEO Steve Easterbrook himself, is focusing on a bevy of changes, including acquiring decision-logic company Dynamic Yield for $300 million, and hosting competitions to encourage best practices.


McDonald's Has Sold 40 Million More Quarter-Pound Burgers

There were a few reasons McDonald’s decided to slice its Signature Crafted Line. Firstly, the brand has been on a yearlong journey to simplify operations and return to “running better restaurants,” as CFO Kevin Ozan noted earlier in the year. McDonald’s has since cut back its overnight menu, offered operators All-Day Breakfast flexibility, and continued to work on speeding up its drive thru.

The company even said last week it was testing kitchen innovations so crewmembers could focus on customer experience and develop soft skills, such as teamwork and responsibility. This includes voice-activated order taking, automatic beverage equipment, and advanced kitchen equipment piloted at “a handful of restaurants.” McDonald’s added that it’s introducing new job positions and trainings to provide employees with lasting skills beyond day-to-day tasks.

Everything considered, though, McDonald’s likely wouldn’t have cut its Crafted, higher-ticket items in favor of convenience if there wasn’t something else driving transactions to the high end of its menu. All-Day Breakfast and premium items have been two of the biggest complexity adds in recent memory for McDonald’s. But so was fresh beef Quarter Pounders. When McDonald’s announced it was removing Signature Crafted items, it also announced it was releasing a fresh beef Quarter Pounder lineup, including a Deluxe that features lettuce and tomato, and a Quarter Pounder Bacon.

The rollout of fresh beef Quarter Pounders, cooked to order, began in March 2018. To that point, it was available in about 3,500 units and called “the most significant change to our system and restaurant operations since All Day Breakfast,” by USA president Chris Kempczinski. This required training 3,000 or so independent operators to prepare the product, as well as work with new equipment. It included specially designed packaging, refrigerators to maintain proper temperatures, dedicated kitchen utensils, and food-safety updates.

However, fresh beef was an important step to compete with other chains in the space, like Wendy's, as well as upstart better-burger fast casuals, and came from two years of listening to customers and “evolving our business to build a better McDonald’s,” Kempczinski said.

McDonald’s said Monday that the launch of fresh beef quarter-pound burgers and the promotions that followed resulted in the U.S. system selling 40 million more burgers in Q1 2019 compared to the prior-year period.

Marion Gross, SVP of supply chain management, told USA Today sales of the burger are up 30 percent on average since the frozen-for-fresh swap. McDonald’s quarter-pounder sales increased by more than 50 percent during the first month of the national rollout.

"Our numbers speak for themselves, with the introduction of fresh beef and the promotions including fresh beef quarter-pound burgers helping result in a sustained quarter-pound burger sales increase of 30 percent on average throughout the entire first year," Kempczinski said in a statement to Business Insider.

“The introduction of fresh beef is just one step in McDonald’s USA’s continuous journey to implement meaningful changes across our menu—changes that we know are important to our customers, our franchisees, our people and our planet—including our commitments to coffee sustainability, cage-free eggs and evolving our iconic Happy Meal,” the chain added in a release.

McDonald’s has also removed artificial preservatives from its American cheese, Big Mac Special Sauce, regular bun, Quarter Pounder Bun, and Big Mac Bun in seven classic burgers. “It’s all about building a better McDonald’s and how we’re showing you what we’re made of,” the company said.

Of course, even with a push toward simplification, McDonald’s was never going to back pedal on its fresh-beef initiative. Yet all of these recent changes suggest it’s a platform worth further investment. McDonald’s can supplement its menu with core products, updated, instead of trying to anchor the higher end of its offerings with new lineups.

McDonald’s menu strategy is quickly evolving to follow that blueprint. The chain appears set on national framework deals, like the 2 for $5, balanced by local flexibility in regards to price and promotions. And it’s pushing core items over premium ones, both in preparation and marketing. It’s electing instead to move ahead with LTOs over new, hard-to-make offerings, like the Signature Crafted. McDonald’s recently brought global favorites to stores, for example. This works from a labor perspective as well as a consumer preference one, as the Quarter Pounder sales prove.

Customization is also losing steam in favor of convenience. McDonald’s introduced the Signature Crafted Recipes line, which included Pico Guacamole, Sweet BBQ Bacon, and Maple Bacon Dijon sandwiches, available with either beef or grilled or crispy chicken, in early 2017. And the previous November, McDonald’s discontinued its “Create Your Taste” customizable burger platform, which allowed guests in select cities to build their own burgers on touch-screen kiosks. The kiosks, as the Experience of the Future design shows, proved a feature worth investing serious capital in (4,500 locations at a cost of nearly $1.5 billion last year alone). But having kitchens take on burgers that weren’t predesigned, to some degree at least, did not.

McDonald’s sales have been steady in recent quarters, although they’ve been driven by check, not traffic. The company reported first-quarter global comparable same-store sales of 5.4 percent, including a 4.5 percent increase in the U.S. The stateside comps reflected successful promotions, McDonald’s said, including the Bacon Event, its $5 Mix and Match deal, and Donut Sticks, as well as a net positive impact from the EOTF designs.

Apparently it also included a whole bunch of Quarter Pounders being sold.

McDonald’s didn’t break out its traffic figures, only to say it was similar to recent declines (guest counts fell 2.2 percent last year).

The equipment changes mentioned before could speed up operations and lead to more transactions, McDonald’s stressed previously. This is true of the drive thru as well, which clocked the slowest time in this past year’s QSR Drive-Thru Study at 273.29 seconds. Times have increased, year-on-year, for five straight. McDonald’s, led by CEO Steve Easterbrook himself, is focusing on a bevy of changes, including acquiring decision-logic company Dynamic Yield for $300 million, and hosting competitions to encourage best practices.


McDonald's Has Sold 40 Million More Quarter-Pound Burgers

There were a few reasons McDonald’s decided to slice its Signature Crafted Line. Firstly, the brand has been on a yearlong journey to simplify operations and return to “running better restaurants,” as CFO Kevin Ozan noted earlier in the year. McDonald’s has since cut back its overnight menu, offered operators All-Day Breakfast flexibility, and continued to work on speeding up its drive thru.

The company even said last week it was testing kitchen innovations so crewmembers could focus on customer experience and develop soft skills, such as teamwork and responsibility. This includes voice-activated order taking, automatic beverage equipment, and advanced kitchen equipment piloted at “a handful of restaurants.” McDonald’s added that it’s introducing new job positions and trainings to provide employees with lasting skills beyond day-to-day tasks.

Everything considered, though, McDonald’s likely wouldn’t have cut its Crafted, higher-ticket items in favor of convenience if there wasn’t something else driving transactions to the high end of its menu. All-Day Breakfast and premium items have been two of the biggest complexity adds in recent memory for McDonald’s. But so was fresh beef Quarter Pounders. When McDonald’s announced it was removing Signature Crafted items, it also announced it was releasing a fresh beef Quarter Pounder lineup, including a Deluxe that features lettuce and tomato, and a Quarter Pounder Bacon.

The rollout of fresh beef Quarter Pounders, cooked to order, began in March 2018. To that point, it was available in about 3,500 units and called “the most significant change to our system and restaurant operations since All Day Breakfast,” by USA president Chris Kempczinski. This required training 3,000 or so independent operators to prepare the product, as well as work with new equipment. It included specially designed packaging, refrigerators to maintain proper temperatures, dedicated kitchen utensils, and food-safety updates.

However, fresh beef was an important step to compete with other chains in the space, like Wendy's, as well as upstart better-burger fast casuals, and came from two years of listening to customers and “evolving our business to build a better McDonald’s,” Kempczinski said.

McDonald’s said Monday that the launch of fresh beef quarter-pound burgers and the promotions that followed resulted in the U.S. system selling 40 million more burgers in Q1 2019 compared to the prior-year period.

Marion Gross, SVP of supply chain management, told USA Today sales of the burger are up 30 percent on average since the frozen-for-fresh swap. McDonald’s quarter-pounder sales increased by more than 50 percent during the first month of the national rollout.

"Our numbers speak for themselves, with the introduction of fresh beef and the promotions including fresh beef quarter-pound burgers helping result in a sustained quarter-pound burger sales increase of 30 percent on average throughout the entire first year," Kempczinski said in a statement to Business Insider.

“The introduction of fresh beef is just one step in McDonald’s USA’s continuous journey to implement meaningful changes across our menu—changes that we know are important to our customers, our franchisees, our people and our planet—including our commitments to coffee sustainability, cage-free eggs and evolving our iconic Happy Meal,” the chain added in a release.

McDonald’s has also removed artificial preservatives from its American cheese, Big Mac Special Sauce, regular bun, Quarter Pounder Bun, and Big Mac Bun in seven classic burgers. “It’s all about building a better McDonald’s and how we’re showing you what we’re made of,” the company said.

Of course, even with a push toward simplification, McDonald’s was never going to back pedal on its fresh-beef initiative. Yet all of these recent changes suggest it’s a platform worth further investment. McDonald’s can supplement its menu with core products, updated, instead of trying to anchor the higher end of its offerings with new lineups.

McDonald’s menu strategy is quickly evolving to follow that blueprint. The chain appears set on national framework deals, like the 2 for $5, balanced by local flexibility in regards to price and promotions. And it’s pushing core items over premium ones, both in preparation and marketing. It’s electing instead to move ahead with LTOs over new, hard-to-make offerings, like the Signature Crafted. McDonald’s recently brought global favorites to stores, for example. This works from a labor perspective as well as a consumer preference one, as the Quarter Pounder sales prove.

Customization is also losing steam in favor of convenience. McDonald’s introduced the Signature Crafted Recipes line, which included Pico Guacamole, Sweet BBQ Bacon, and Maple Bacon Dijon sandwiches, available with either beef or grilled or crispy chicken, in early 2017. And the previous November, McDonald’s discontinued its “Create Your Taste” customizable burger platform, which allowed guests in select cities to build their own burgers on touch-screen kiosks. The kiosks, as the Experience of the Future design shows, proved a feature worth investing serious capital in (4,500 locations at a cost of nearly $1.5 billion last year alone). But having kitchens take on burgers that weren’t predesigned, to some degree at least, did not.

McDonald’s sales have been steady in recent quarters, although they’ve been driven by check, not traffic. The company reported first-quarter global comparable same-store sales of 5.4 percent, including a 4.5 percent increase in the U.S. The stateside comps reflected successful promotions, McDonald’s said, including the Bacon Event, its $5 Mix and Match deal, and Donut Sticks, as well as a net positive impact from the EOTF designs.

Apparently it also included a whole bunch of Quarter Pounders being sold.

McDonald’s didn’t break out its traffic figures, only to say it was similar to recent declines (guest counts fell 2.2 percent last year).

The equipment changes mentioned before could speed up operations and lead to more transactions, McDonald’s stressed previously. This is true of the drive thru as well, which clocked the slowest time in this past year’s QSR Drive-Thru Study at 273.29 seconds. Times have increased, year-on-year, for five straight. McDonald’s, led by CEO Steve Easterbrook himself, is focusing on a bevy of changes, including acquiring decision-logic company Dynamic Yield for $300 million, and hosting competitions to encourage best practices.


McDonald's Has Sold 40 Million More Quarter-Pound Burgers

There were a few reasons McDonald’s decided to slice its Signature Crafted Line. Firstly, the brand has been on a yearlong journey to simplify operations and return to “running better restaurants,” as CFO Kevin Ozan noted earlier in the year. McDonald’s has since cut back its overnight menu, offered operators All-Day Breakfast flexibility, and continued to work on speeding up its drive thru.

The company even said last week it was testing kitchen innovations so crewmembers could focus on customer experience and develop soft skills, such as teamwork and responsibility. This includes voice-activated order taking, automatic beverage equipment, and advanced kitchen equipment piloted at “a handful of restaurants.” McDonald’s added that it’s introducing new job positions and trainings to provide employees with lasting skills beyond day-to-day tasks.

Everything considered, though, McDonald’s likely wouldn’t have cut its Crafted, higher-ticket items in favor of convenience if there wasn’t something else driving transactions to the high end of its menu. All-Day Breakfast and premium items have been two of the biggest complexity adds in recent memory for McDonald’s. But so was fresh beef Quarter Pounders. When McDonald’s announced it was removing Signature Crafted items, it also announced it was releasing a fresh beef Quarter Pounder lineup, including a Deluxe that features lettuce and tomato, and a Quarter Pounder Bacon.

The rollout of fresh beef Quarter Pounders, cooked to order, began in March 2018. To that point, it was available in about 3,500 units and called “the most significant change to our system and restaurant operations since All Day Breakfast,” by USA president Chris Kempczinski. This required training 3,000 or so independent operators to prepare the product, as well as work with new equipment. It included specially designed packaging, refrigerators to maintain proper temperatures, dedicated kitchen utensils, and food-safety updates.

However, fresh beef was an important step to compete with other chains in the space, like Wendy's, as well as upstart better-burger fast casuals, and came from two years of listening to customers and “evolving our business to build a better McDonald’s,” Kempczinski said.

McDonald’s said Monday that the launch of fresh beef quarter-pound burgers and the promotions that followed resulted in the U.S. system selling 40 million more burgers in Q1 2019 compared to the prior-year period.

Marion Gross, SVP of supply chain management, told USA Today sales of the burger are up 30 percent on average since the frozen-for-fresh swap. McDonald’s quarter-pounder sales increased by more than 50 percent during the first month of the national rollout.

"Our numbers speak for themselves, with the introduction of fresh beef and the promotions including fresh beef quarter-pound burgers helping result in a sustained quarter-pound burger sales increase of 30 percent on average throughout the entire first year," Kempczinski said in a statement to Business Insider.

“The introduction of fresh beef is just one step in McDonald’s USA’s continuous journey to implement meaningful changes across our menu—changes that we know are important to our customers, our franchisees, our people and our planet—including our commitments to coffee sustainability, cage-free eggs and evolving our iconic Happy Meal,” the chain added in a release.

McDonald’s has also removed artificial preservatives from its American cheese, Big Mac Special Sauce, regular bun, Quarter Pounder Bun, and Big Mac Bun in seven classic burgers. “It’s all about building a better McDonald’s and how we’re showing you what we’re made of,” the company said.

Of course, even with a push toward simplification, McDonald’s was never going to back pedal on its fresh-beef initiative. Yet all of these recent changes suggest it’s a platform worth further investment. McDonald’s can supplement its menu with core products, updated, instead of trying to anchor the higher end of its offerings with new lineups.

McDonald’s menu strategy is quickly evolving to follow that blueprint. The chain appears set on national framework deals, like the 2 for $5, balanced by local flexibility in regards to price and promotions. And it’s pushing core items over premium ones, both in preparation and marketing. It’s electing instead to move ahead with LTOs over new, hard-to-make offerings, like the Signature Crafted. McDonald’s recently brought global favorites to stores, for example. This works from a labor perspective as well as a consumer preference one, as the Quarter Pounder sales prove.

Customization is also losing steam in favor of convenience. McDonald’s introduced the Signature Crafted Recipes line, which included Pico Guacamole, Sweet BBQ Bacon, and Maple Bacon Dijon sandwiches, available with either beef or grilled or crispy chicken, in early 2017. And the previous November, McDonald’s discontinued its “Create Your Taste” customizable burger platform, which allowed guests in select cities to build their own burgers on touch-screen kiosks. The kiosks, as the Experience of the Future design shows, proved a feature worth investing serious capital in (4,500 locations at a cost of nearly $1.5 billion last year alone). But having kitchens take on burgers that weren’t predesigned, to some degree at least, did not.

McDonald’s sales have been steady in recent quarters, although they’ve been driven by check, not traffic. The company reported first-quarter global comparable same-store sales of 5.4 percent, including a 4.5 percent increase in the U.S. The stateside comps reflected successful promotions, McDonald’s said, including the Bacon Event, its $5 Mix and Match deal, and Donut Sticks, as well as a net positive impact from the EOTF designs.

Apparently it also included a whole bunch of Quarter Pounders being sold.

McDonald’s didn’t break out its traffic figures, only to say it was similar to recent declines (guest counts fell 2.2 percent last year).

The equipment changes mentioned before could speed up operations and lead to more transactions, McDonald’s stressed previously. This is true of the drive thru as well, which clocked the slowest time in this past year’s QSR Drive-Thru Study at 273.29 seconds. Times have increased, year-on-year, for five straight. McDonald’s, led by CEO Steve Easterbrook himself, is focusing on a bevy of changes, including acquiring decision-logic company Dynamic Yield for $300 million, and hosting competitions to encourage best practices.


McDonald's Has Sold 40 Million More Quarter-Pound Burgers

There were a few reasons McDonald’s decided to slice its Signature Crafted Line. Firstly, the brand has been on a yearlong journey to simplify operations and return to “running better restaurants,” as CFO Kevin Ozan noted earlier in the year. McDonald’s has since cut back its overnight menu, offered operators All-Day Breakfast flexibility, and continued to work on speeding up its drive thru.

The company even said last week it was testing kitchen innovations so crewmembers could focus on customer experience and develop soft skills, such as teamwork and responsibility. This includes voice-activated order taking, automatic beverage equipment, and advanced kitchen equipment piloted at “a handful of restaurants.” McDonald’s added that it’s introducing new job positions and trainings to provide employees with lasting skills beyond day-to-day tasks.

Everything considered, though, McDonald’s likely wouldn’t have cut its Crafted, higher-ticket items in favor of convenience if there wasn’t something else driving transactions to the high end of its menu. All-Day Breakfast and premium items have been two of the biggest complexity adds in recent memory for McDonald’s. But so was fresh beef Quarter Pounders. When McDonald’s announced it was removing Signature Crafted items, it also announced it was releasing a fresh beef Quarter Pounder lineup, including a Deluxe that features lettuce and tomato, and a Quarter Pounder Bacon.

The rollout of fresh beef Quarter Pounders, cooked to order, began in March 2018. To that point, it was available in about 3,500 units and called “the most significant change to our system and restaurant operations since All Day Breakfast,” by USA president Chris Kempczinski. This required training 3,000 or so independent operators to prepare the product, as well as work with new equipment. It included specially designed packaging, refrigerators to maintain proper temperatures, dedicated kitchen utensils, and food-safety updates.

However, fresh beef was an important step to compete with other chains in the space, like Wendy's, as well as upstart better-burger fast casuals, and came from two years of listening to customers and “evolving our business to build a better McDonald’s,” Kempczinski said.

McDonald’s said Monday that the launch of fresh beef quarter-pound burgers and the promotions that followed resulted in the U.S. system selling 40 million more burgers in Q1 2019 compared to the prior-year period.

Marion Gross, SVP of supply chain management, told USA Today sales of the burger are up 30 percent on average since the frozen-for-fresh swap. McDonald’s quarter-pounder sales increased by more than 50 percent during the first month of the national rollout.

"Our numbers speak for themselves, with the introduction of fresh beef and the promotions including fresh beef quarter-pound burgers helping result in a sustained quarter-pound burger sales increase of 30 percent on average throughout the entire first year," Kempczinski said in a statement to Business Insider.

“The introduction of fresh beef is just one step in McDonald’s USA’s continuous journey to implement meaningful changes across our menu—changes that we know are important to our customers, our franchisees, our people and our planet—including our commitments to coffee sustainability, cage-free eggs and evolving our iconic Happy Meal,” the chain added in a release.

McDonald’s has also removed artificial preservatives from its American cheese, Big Mac Special Sauce, regular bun, Quarter Pounder Bun, and Big Mac Bun in seven classic burgers. “It’s all about building a better McDonald’s and how we’re showing you what we’re made of,” the company said.

Of course, even with a push toward simplification, McDonald’s was never going to back pedal on its fresh-beef initiative. Yet all of these recent changes suggest it’s a platform worth further investment. McDonald’s can supplement its menu with core products, updated, instead of trying to anchor the higher end of its offerings with new lineups.

McDonald’s menu strategy is quickly evolving to follow that blueprint. The chain appears set on national framework deals, like the 2 for $5, balanced by local flexibility in regards to price and promotions. And it’s pushing core items over premium ones, both in preparation and marketing. It’s electing instead to move ahead with LTOs over new, hard-to-make offerings, like the Signature Crafted. McDonald’s recently brought global favorites to stores, for example. This works from a labor perspective as well as a consumer preference one, as the Quarter Pounder sales prove.

Customization is also losing steam in favor of convenience. McDonald’s introduced the Signature Crafted Recipes line, which included Pico Guacamole, Sweet BBQ Bacon, and Maple Bacon Dijon sandwiches, available with either beef or grilled or crispy chicken, in early 2017. And the previous November, McDonald’s discontinued its “Create Your Taste” customizable burger platform, which allowed guests in select cities to build their own burgers on touch-screen kiosks. The kiosks, as the Experience of the Future design shows, proved a feature worth investing serious capital in (4,500 locations at a cost of nearly $1.5 billion last year alone). But having kitchens take on burgers that weren’t predesigned, to some degree at least, did not.

McDonald’s sales have been steady in recent quarters, although they’ve been driven by check, not traffic. The company reported first-quarter global comparable same-store sales of 5.4 percent, including a 4.5 percent increase in the U.S. The stateside comps reflected successful promotions, McDonald’s said, including the Bacon Event, its $5 Mix and Match deal, and Donut Sticks, as well as a net positive impact from the EOTF designs.

Apparently it also included a whole bunch of Quarter Pounders being sold.

McDonald’s didn’t break out its traffic figures, only to say it was similar to recent declines (guest counts fell 2.2 percent last year).

The equipment changes mentioned before could speed up operations and lead to more transactions, McDonald’s stressed previously. This is true of the drive thru as well, which clocked the slowest time in this past year’s QSR Drive-Thru Study at 273.29 seconds. Times have increased, year-on-year, for five straight. McDonald’s, led by CEO Steve Easterbrook himself, is focusing on a bevy of changes, including acquiring decision-logic company Dynamic Yield for $300 million, and hosting competitions to encourage best practices.


Vaata videot: Wendy Juegos de Imitación con Restaurante Drive Thru Hinchable de McDonalds Alimentos de Juguete (August 2022).