Even after decades of profits, America’s most-enduring contribution to world cuisine — McDonald’s 3 proved again this week it is not immune to self-examination and self-improvement.
Or, so we hope.
The new CEO of the world’s largest fast-food chain said at a conference last week that the venerable burger purveyor would be changing the way it prepares food to make it taste better to customers.
“At a more fundamental level, we are recommitting to hotter, tastier food across the menu,” Steve Easterbook said, according to BuzzFeed.com.
Among the changes would be in how McDonald’s prepares its burgers and burger buns, what sandwiches it offers, and how it offers extras and condiments to customers.
Last month, Easterbrook discussed organizational changes at the multinational company, which is based in Oak Brook, Il., but has thousands of franchises and company-owned outlets throughout the world.
McDonald’s has more than 36,000 restaurants in more than 100 countries.
But even an industry behemoth like McDonald’s thinks it’s time to make some changes after months of flat or declining sales, especially as newcomers have gained market share in the quick-meal restaurant sector that the company used to dominate.
McDonald’s is making the changes to try to reverse months of slumping sales as it loses customers to food providers in the fast- and quick-food segments.
Burgers will be seared and grilled to keep them juicier and buns will be toasted longer to make them hotter and, hopefully, toastier.
“It’s the little things that add up to a big difference for our customers,” Easterbrook said.
McDonald’s also is experimenting with its offerings overseas, too, the company says.
The chain is testing a brioche bun in Australia and a focaccia bun in India, BuzzFeed said.
A company spokeswoman said McDonald’s would emphasize the quality and freshness of its ingredients, make improvements to existing menu items, and even add new products, such as the 1/3-pound sirloin burgers and grilled chicken sandwiches for sale in its restaurants now.
