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McDonald's 2013–


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#61 Toliver

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Posted 03 March 2014 - 05:51 PM

McDonald's learned a very expensive lesson and is now eating crow wings:

"McDonald’s Tries Cheaper Mighty Wings"

 

When Mighty Wings originally launched they cost around $1 a wing -- a tough price to sell at a chain that will sell you an entire hamburger for a dollar. Officially McDonald's had the launch prices as three pieces for $2.99, five pieces for $4.79, and 10 pieces for $8.99.

Those prices proved too high for the chain's customers.

They're now priced 5 for $2.99. 

They will be sold at that price until the 10 million pounds of leftover inventory is gone.

 

The price drop will certainly put the wings on my radar when I go back to McD's.

Will it make a difference for you?



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#62 rotuts

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Posted 03 March 2014 - 05:57 PM

nope.  nothing mighty about them.  medium to medium small they were.

 

my local supermarket chain has 6 types of wings on there all day 'wing bar' and are bigger, meaty-er and cheaper.

 

and by the lbs.



#63 ChrisTaylor

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Posted 17 October 2014 - 03:37 PM

Story is a couple weeks old so I guess fast food watchers have already seen it but, still:

 

http://www.goodfood....007-10rd14.html

 

tl:dr version:

  • One Sydney McDonald's store offers custom burgers. Angus patty + choice of condiments, fillings, bun and so on. Fillings go beyond usual McD's offerings. Eventually this will be rolled out to all stores across Australia and, like the cafe thing, presumably overseas too.
  • The touchscreen spits out a ticket. You take said ticket, sit down and ... someone brings you the burger on a wooden board. So, yeah, table service. Now, I don't know about the US, but in Australia damn near everyone serves stuff on wooden boards. Meaning I guess you guys did that back in the nineties. I think the fries are classic McDonald's fries, though. No sexed up fries to go with the sexed up burger. For context table service in Australian fast food isn't particularly common: you get it at Nando's and Grill'd (a burger franchise that McDonald's seems to be trying to muscle in on with this move) and, er, that's about it.
  • Base price for a burger is ~$8.95AUD. Additional toppings are charged per item. For context the burger itself is roughly the same price (off the top of my head) as a Big Mac meal. 

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#64 patrickamory

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Posted 17 October 2014 - 04:59 PM

The only problem is… classic McDonald's fries haven't been classic McDonald's fries in a while.


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#65 ChrisTaylor

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Posted 18 October 2014 - 04:51 AM

Exactly. Paying +$X for an extra burger is all well and good but it'd be nice if you could also pay for beef tallow fries to go with it. 

 

I'm not a big McDonald's/fast food fan but I'll probably eventually get around to trying the 'gourmet' setup if/when it rolls out locally (I mean, it says it's coming to all stores, but there are a lot of McDonald's stores in Australia and continued roll out would obviously hinge upon its ongoing popularity). Think it's a ballsy move to throw down against the likes of Grill'd when, at the same price point, you're still offering a Macca's patty (it's not like the Angus patties are anything special) and the afore-mentioned classic--or perhaps a more fitting word is standard--fries.

 

EDIT

 

Incidentally, I'm curious if 'table service for gourmet burgers' will eventually translate to 'table service for everyone'. Is it a common thing in the States for fast food? It doesn't seem terribly unusual in, say, Southern Africa (in my admittedly very limited experience) with Nando's and Wimpy offering it. It beats loitering around near the counter or working your way through a crowd while toting a tray when there's a backlog or a big line.


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#66 rotuts

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Posted 18 October 2014 - 07:05 AM

I can't imagine McD in the USA changing over to table service.  the margins are very thin and a major cost is employee's

 

indeed the movement is for less people and more efficient 'machines' in the 'cooking  :huh: space'

 

Fast Food is an interesting economic category, independent of its products.

 

McD opening a new chain to compete w 5 Guys etc is also economically a big stretch.  we will wait and see.

 

it is interesting that Down Under the economics are quite different, or the managers not so bright.



#67 ChrisTaylor

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Posted 18 October 2014 - 02:34 PM

We don't have as many chains. Certainly not in exact same part of the market as McDonald's, anyway.


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#68 huiray

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Posted 24 October 2014 - 08:32 PM

Macca's delivery by Lamborghinis and Ferraris.



#69 rotuts

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Posted 11 January 2015 - 09:36 AM

December seems to be McD's coupon month.  padding the same store sales for the quarterly report no doubt

 

:huh:

 

which has been falling as is their stock price .....

 

how ever, it being bitterly cold here as it seems to be in most eG Land, the two for one sausage egg cheese McMuff

 

does double duty and Hits the Spot Twice :  day one:  30 seconds in the micro  ( you have top bring them home ) melts the cheese

 

which seems to make a big big difference.

 

Day 2 : youve stored the second McMuff in the refrigerator and forgotten about it later in day 1.  Micro about 50 seconds, melt

 

that cheese.  ( When it comes out of the Refig, talk about a Brick !  must be that Sat.Fat. )  Delicious when the

 

temp is single digits and you dont have to go outside.

 

Pleased their coupon pack only seems to come in Dec.

 

and BTW : these McMuff's and the BigMac have real staying power  ( you also have to Micro the BigM to melt the cheese )

 

I wonder if its the ( amount ) of saturated fat in these that does this.

 

to contrast, something delicious is no staying power at all  : top of the line Sushi/Sashimi to give you an idea of what im talking 

 

about.


Edited by rotuts, 11 January 2015 - 10:15 AM.

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#70 ChrisTaylor

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Posted 06 March 2015 - 08:10 PM

So, one of the local McDonald's stores just installed the 'Create Your Taste' kiosks I posted about a while ago. I decided, seeing as I was driving past, to stop in and check it out. The kiosk was unsurprisingly popular--they'd been set up a couple of weeks ago and there had been a local advertising campaign--but, thankfully, there were a half dozen of them. There was a staff member standing by to assist with any confusion in the process. Presumably the software is being streamlined. It didn't take anywhere near as long to order as the article I'd read suggested. Probably not much longer than waiting in line and playing a normal order at a fast food establishment. There are some quirks in the software, though ... it works but the on-screen menu isn't as well designed as it could be -- i.e. when ordering fries, drinks and other items. The design wasn't overtly terrible, tho'. The only thing that was slightly confusing was a screen that popped up asking me to select my 'location number'. Now, McDonald's doesn't put numbers on tables ... and even if they did, well, you order before you sit, right? Turns out, there was a supply of locators (mine is half-visible the first photo) stuck to the side of the kiosk. This wasn't immediately obvious. You take locator, punch its the number into the kiosk and the staff then use the locator to find you. In addition to being able to order these burgers on a takeaway basis (although presumably not via the drive through window) was an option, there was an option to not bother with using a locator. I assume in that case you'd need to wait at the counter. \\

 

Anyway, before moving onto the burger itself, some tidbits about the kiosk (which may or may not apply if/when this product is introduced Stateside/elsewhere):

  • You can, seemingly, order anything from the McDonald's menu via this kiosk. It's not just limited to the 'Create Your Taste' offerings.

  • In addition to being able to create burger (choosing from three-or-so kinds of bun or opting out of buns altogether, choosing the meat, adding extras like bacon [crisp rashers or shortcut], selecting vegetable-based fillings, choosing condiments, etc) you can choose several pre-designed burgers (sexed up cheeseburgers and the like). With a whole lot of people waiting, I didn't want to take the time to find out if you could, say, tinker with classic offerings like the Big Mac or Quarter Pounder.

  • You are not obligated to pay at the kiosk and/or are fearful of the day when the fast food experience is entirely automated, Jetson's/Skynet-style. If you really like waiting in queues you're free to pay at the register.

My order wasn't overly exciting ...

 

IMG_0939_zpsj6rtc1hh.jpg

 

Apologies for the shitty, iPhone 3-quality photo. The receipt is illegible:

  • Brioche bun

  • Angus patty (no option, so far as I could discern, to choose a 'normal' McDonald's patty or even a chicken patty--could be wrong on the latter, tho')

  • Crisp bacon (the only addition I made that cost extra)

  • 'Whole leaf' lettuce

  • Lengthways-sliced pickles

  • Colby Jack cheese

  • Chipotle aioli and normal aioli (I didn't realise the latter was selected by default)

  • Red onion

  • Caramelised onion

For sides I stuck to the usual fare of Coke and fries.

 

The burger itself is reasonably well presented, not that the photo is as flattering as it could be

 

IMG_0940_zpsod85s3ax.jpg

 

It sort of ticks the 'gourmet burger' boxes one-by-one: a wooden board, fries in a mini fryer basket, fake newspaper (newsprint-free, etc). This is reflected in the toppings and condiments you can add to the burgers.

 

Aside from shifting them from a red carton to the basket, the fries are the normal McDonald's kind of fry. The drink, not pictured, is served in the usual waxed cardboard cup. The burger itself was a mixed success for McD's, in my book. The bun and the 'gourmet' fillings were all very good. The bacon was crisp but not burnt. The lettuce was, well, a whole leaf of lettuce--as it said on the tin--as opposed to the mushy shredded stuff. The duelling/dual aiolis were as rich as anything you'd get in a normal 'gourmet' burger. The 'problem' was the patty. Now, I don't know if Angus patties are available in the US--I would imagine they are--but in the US McDonald's has two or three Angus burgers on their normal menu. They're not very good. They're thick and dry and a bit sad. Now, I'm not expecting some kid out the back to the hand-grinding/hand-forming small batches of fancy pants burger patties ... but considering the surprisingly high quality of the rest of the burger McDonald's need to step up their game on the meat front. Especially when you consider the price.

 

Ah. Yes. The price. That's a sticking point. See, in Melbourne, I can go to a food truck (yeah, it's a truck--but McDonald's is, well, McDonald's) called Mr Burger and get a very good cheeseburger for ~$10. A local establishment charges about the same for most of its burgers. That's about the going rate for most decent burgers in Melbourne. You'll get a few burgers well above that (particularly if you're eating in some lavish and/or trendy place in the city) and a few below, but yeah ... for context, a Big Mac bundled with small fries and a small drink weighs in at about $6. Now, I'm not expecting a $6 custom burger--I think $10 is reasonable--but my (medium-sized) meal worked out at some $16. That's slightly dearer than what I'd pay for a burger, fries and Coke--a like-for-like comparison--at the local place that actually has a decent beef patty. 

 

Unless I hear that McDonald's has started to offer better patties to go with these high end burgers, I doubt I'd bother again ... even tho' I liked the rest of the package. The patty's just too significant a component to drop the ball on.


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#71 Toliver

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Posted 31 March 2015 - 08:47 AM

"McDonald's gives all-day breakfast a test try"

...McDonald's plans to test an all-day breakfast at some locations in the San Diego area starting next month.

and this:

The world's largest restaurant chain said the test will include a partial menu and feature some of McDonald's breakfast sandwiches and hash browns. The company didn't say which sandwiches would make the cut.

Uhm, MickeyD...why a partial menu?  Can't you do it all?

Besides, it's been done already. Jack-in-the-Box is the clear winner in this fast food competition. Instituted a few years back, at Jack-in-the-Box you can order anything on the menu at any time of the day. Dinner for breakfast? Breakfast for dinner? Jack-in-the-Box can do it. 

What is Jack-in-the-Box doing right that MickeyD's isn't?

 

edited for clarity


Edited by Toliver, 31 March 2015 - 08:48 AM.


“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”


#72 rotuts

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Posted 31 March 2015 - 09:16 AM

the implications made in the WSJ and the NYTimes are that McD makes too many things, which slows delivery of the

 

'food'  .  People go to McD for 'Fast'.  Maybe the heard there fears changing its mind and waling out.

 

All they need is the EggMcMuffs and maybe the hash-browns 24/7



#73 FeChef

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Posted 01 April 2015 - 08:12 PM

Here was my attempt at a Mc D's Mighty wing.

 

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#74 Thanks for the Crepes

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Posted 02 April 2015 - 04:21 AM

Rokay FeChef,

 

It looks a little slimy and over breaded, but please do tell about this foodstuff?

 

I hope it wasn't left to languish in one of their heat cabinets while the quality of the food goes to absolute Hell.

 

There's a mom and pop Chinese joint where I can get four large whole wings within very easy walking distance of a McD's. It costs less than 5 bucks.

 

These are marinated overnight in turmeric, salt, and I don't know what else?

 

These wings are served hot out their fryer to the point you have to let them cool off a bit, because they're not served with utensils. It takes a good twenty minutes or more to get these, but they are served screaming hot, and are so much more delicious (and cheaper) than anything McD's serves.

 

Can anyone PLEASE tell me why, places like my Chinese joint disappear everyday, and McD's thrives all over the world?

 

People are in that much of a hurry they want to eat out of steam cabinets?


I want to move to another planet, with pure spring water.

 

This planet would have a global climate like Hawaii, California, Florida.

 

We'd raise perfect and abundant flora and fauna!

 

Want to come with?

 

 


#75 FeChef

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Posted 02 April 2015 - 11:12 AM

No they were not slimy. I took that pic right after they came out of the fryer. I suppose one could mistake the oil glisten for slimy. About the breading, I took the flour and seasonings (mainly pepper and salt) and pulsed it in the FP while drizzling some water in to create little dough beads. Then i take those beads and coat the wings with some milk/egg , then one single roll in the beads. The dough beads get super crunchy and it may look like alot of breading but its not. And those little super crunchy beads hold dipping sauces like nobodys biznezz. So good.

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#76 Thanks for the Crepes

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Posted 03 April 2015 - 12:19 AM

Sorry FeChef,

 

I didn't understand that you were reporting on your attempt to recreate McD's "Mighty Wings" at home. In retrospect, I should have picked that up by the paper towel backdrop of your photo. I thought you were speaking about your attempt to try the wings at the resto.

 

Can you tell I'm a bit prejudiced toward McD's?

 

I don't care for heavily breaded fried food, but more power to the many that do, and to the millions that have made McD's an economic giant. I will not be joining them.

 

Again, sorry for my comment, and I would never have made it if I'd been more on the ball. My bad.  :blush:

 

Sorry again


I want to move to another planet, with pure spring water.

 

This planet would have a global climate like Hawaii, California, Florida.

 

We'd raise perfect and abundant flora and fauna!

 

Want to come with?

 

 


#77 FeChef

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Posted 03 April 2015 - 06:10 PM

No worries mate. I am prejudiced toward Mc D's prices, so thats why i tried to clone there mighty wings. Plus they discontinued them aswell. You have to give them credit for taking such crap quality ingredients and making them taste pretty damn good. Once you get past the health risks, you might find you enjoy the taste of there toxic foods. :raz:


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#78 rotuts

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Posted 08 April 2015 - 06:37 AM

McDonald's, in a sort of decline  (   :huh:  )  is going to try again is an " Angus Sirloin Burger "

 

http://blogs.wsj.com...-burgers-again/

 

if you cant read the above, try a google on McDonalds Sirloin burger

 

http://www.google.co...Dg&ved=0CBEQvwU

 

it going to set you back at least $ 5  or more

 

all they really need to do to 'hold the line' is get those BIgMac's and EggMcMuffins hotter :

 

ie w melted cheese.


Edited by rotuts, 08 April 2015 - 06:39 AM.

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#79 radtek

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Posted 08 April 2015 - 07:03 AM

the implications made in the WSJ and the NYTimes are that McD makes too many things, which slows delivery of the

 

'food'  .  People go to McD for 'Fast'.  Maybe the heard there fears changing its mind and waling out.

 

All they need is the EggMcMuffs and maybe the hash-browns 24/7

 

Your wish is granted as they are moving towards breakfast all day. 

 

Despite all the bad press and current health trends McD's stock price hasn't really suffered. I bet they are really kicking themselves for spinning off Chipotle...



#80 rotuts

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Posted 08 April 2015 - 07:22 AM

less stuff, delivered piping hot, would help the stock a lot.

 

WSJ suggested that McD's stock should be looked at as a " 5 % bond "

 

its been 'mid-90's $$$ ' for almost 15 years.


Edited by rotuts, 08 April 2015 - 07:24 AM.


#81 radtek

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Posted 08 April 2015 - 07:45 AM

That's how I'm looking at it. It's off the highs so in the near term the advantage is the drip at discount prices. When things pick up internationally then the price will rise.

 

I haven't read this whole thread. But to be relevant:

 

My preferences are not for this type of fast food generally. But I agree. Hot, fresh and quick. Simplify the menu. Innovate customer service experience instead of what was a perfect menu (years ago). 

 

I think the problem with "hot" sandwiches or lack thereof is that they premake them- right?. Even if they just sit for several minutes there is a short lifespan to a burger or egg sandwich to be dealt with and they cool down quick even under a heat lamp.


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#82 GlorifiedRice

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Posted 08 April 2015 - 07:59 AM

Honestly those chicken selects were nasty.

 

I know people have major issues with TYSON, BUT just get the Tyson frozen crispy chicken strips and call it a day. Really they are perfect. Like Popeyes-ish


Wawa Sizzli FTW!

#83 Thanks for the Crepes

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Posted 09 April 2015 - 01:36 AM

I had not been to McDonald's in years, and about two years ago, found myself at a twenty-four hour one at 5:00 AM in the market for a breakfast biscuit. The only other people in the restaurant were employees.

 

I ordered up a country ham (this isn't on the menu, but it's available on request in NC), egg and cheese biscuit. I watched it being pulled from a stainless steel cabinet under the counter. Why, I thought when they have no demand for breakfast at this hour?

 

Top that off with the cheese wasn't melted, and the biscuit was so much smaller than the last one I'd ordered several years ago. I still found myself hungry after eating it, and because where else was I going to go at that hour, I ordered another mediocre lukewarm leftover biscuit.

 

I haven't darkened their doors (or drive-thru) since.

 

Oh, and you non-Southerners, please don't get excited or jealous about the NC country ham at McD's. It's not very good to start with, and they sliced it almost paper thin. You are lucky if there's half an ounce on your biscuit anymore.


I want to move to another planet, with pure spring water.

 

This planet would have a global climate like Hawaii, California, Florida.

 

We'd raise perfect and abundant flora and fauna!

 

Want to come with?

 

 


#84 rotuts

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Posted 09 April 2015 - 04:46 AM

""  cheese wasn't melted ""

 

McDonald's  Bete Noir

 

and they haven't figured this out.


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#85 gfweb

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Posted 09 April 2015 - 05:40 AM

McD's never pleases me.

 

BK is better in general.



#86 rotuts

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Posted 09 April 2015 - 06:18 AM

doughy bun

 

but with a hint of char.

 

PS  at least they have 'real' tomatoes   ice cold ones.


Edited by rotuts, 09 April 2015 - 06:26 AM.


#87 radtek

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Posted 09 April 2015 - 06:25 AM

I prefer Whataburger as they make to order.


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#88 Toliver

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Posted 13 April 2015 - 09:17 AM

File this under "Things that make you go hmmm..."

So McDonald's announced recently that they would no longer purchase chicken with antibiotics in them. Which means they now have a huge amount of antibiotic-y chicken to use up before the antibiotic free chicken enters their supply chain. What to do with all of that antibiotic-y chicken?

Their most recent promotion: Two McChicken sandwiches for two dollars. :hmmm:

Really, McDonald's?

And they're the worst sandwiches ever conceived...a dollop of mayo, the breaded chicken piece and some shreds of lettuce on a hamburger bun. Horrible, horrible, horrible.



“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”


#89 gfweb

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Posted 13 April 2015 - 10:22 AM

The issue with antibiotics and chickens is not so much drugs in the meat, its more all the antibiotic-treated poo bacteria that get shat into the environment and are actually on many of the birds in the supermarket.  Something like 30% supermarket chicken with resistant staph sticks in my head.


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#90 rotuts

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Posted 14 April 2015 - 05:21 PM

Tax Day :  ( USA )  tomorrow :

 

second Big Mac  :  1 cent

 

check first !

 

just remember to take them home and micro that cheese !


Edited by rotuts, 14 April 2015 - 05:22 PM.

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