Welcome to the newest edition of The Why. “Why is McDonald’s changing the way it makes its burgers?” you ask? Good question. Timely too. (Besides, it beats answering the question: “Why do some girls take pictures of themselves doing nasty stuff with Ronald McDonald statues?” Actually that seems like a real fun one to answer considering your mild-mannered reporter wrote a column about this for a now defunct website a few years ago. Still, it might be nigh impossible to include many photos of this activity and still maintain our family-friendly Google rating.)
For those of you who missed the big announcement, this past Wednesday, McDonald’s CEO Steve Easterbrook held a press conference and (among other things) said that while the fast food company will make some organizational changes in an attempt to halt decreasing sales, he also stated “at a more fundamental level we are recommitting to hotter, tastier food across the menu.”
So anyway just why is McDonald’s changing the way it makes its burgers? Because they want to make sure that no one ever gets paid 15 bucks an hour just to flip burgers?
Is it to increase sales? They’re a business. Everything they do is to increase sales and make money of course. Still, why change the way it makes its burgers?
Easterbrook stated that when it came to their burgers, McDonald’s will soon change “the way we sear and then grill our beef so the patties come off juicier,” and buns will get toasted for an additional five seconds in order to raise the temperature by 15 degrees. “It’s the little things that add up to a big difference for our customers,” Easterbrook concluded. McDonald’s is looking to not only increase sales but also to improve the taste and overall experience of eating their burgers.
Why is McDonald’s changing the way it makes its burgers? Now you know.
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