McDonalds, Burger King and Wendy’s are well-known fast food restaurants, also known as Quick Service Restaurants (QSR) they have all been in business for over 50 years. The following is a snippet from QSR magazine’s August 2013 special report on the QSR top 50 Burger Segment.
RANK
QSR 50 RANK
COMPANY/CHAIN NAME
2012 U.S. SYSTEMWIDE SALES (MILLIONS)
2012 U.S. AVERAGE SALES PER UNIT (THOUSANDS)
NUMBER OF FRANCHISED UNITS IN 2012
NUMBER OF COMPANY UNITS IN 2012
TOTAL UNITS IN 2012
TOTAL CHANGE IN UNITS FROM 2011
1 1 McDonald's $35,600.0 $2,600.0 12,605 1,552 14,157 59
2 4 Wendy's2 $8,600.0 $1,483.8 4,528 1,289 5,817 -34
3 5 Burger King* $8,587.0 $1,195.0 7,000 183 7,183 -21
Do these statistics reflect that maybe McDonald's has the better hamburger?
Some might say yes, but let's take a closer look. I went to the web sites of each of these QSR’s, www.mcdonalds.com (McDonald's), www.bk.com (Burger Kings) and www.wendys.com (Wendy’s) and checked out the nutritional information that they have available on each of their sites. I compared hamburger size McDonalds and Burger King weigh slightly less at only 100g while Wendy’s was 102g. Next I looked at the total fat content for each of their burgers. McDonald’s and Burger King have only 9g of total fat; while Wendy’s is 10g. If you take into account their size difference; the total fat content is comparable. I then dug deeper and looked at Trans Fat, McDonalds and Wendy’s were 0.5g while Burger Kings was 0 g could this be attributed to their cooking methods? The last thing I looked at was sodium McDonalds was 480 g, Wendy’s 600 g and Burger King 460 g. Again could this be attributed to their cooking methods?
When you compare the nutritional value of all three hamburgers, ...
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...or flame broiling so there is consistency in the chain. McDonalds uses an automated flat griddle again to create consistency in the chain. Wendy’s “Old Fashion Burgers” are cooked on a flat griddle and still hand pressed. And YES the meat is never frozen. In my family, we are equally divided about who makes the better hamburger: Burger King, Wendy’s or McDonald's? I prefer Burger King the great taste of the flame broiled in combination with the having it my way. On the other hand, my husband swears that Wendy’s hamburger is the best because of the fresh never frozen beef; He believes that makes it juicier and a better bun. My 3 yr. old grandson will only eat at McDonald (I think it is the Clown). So who has the better hamburger McDonalds, Wendy’s or Burger King? I guess that the answer to the question: "Who has the better hamburger?" comes down to personal taste.
One of the major differences between the two restaurants is the quality of their food and their services better provided to the customer. In-N-Out Burger is all 100% fresh product. The meat is never frozen, the lettuce is handpicked every day, and the potatoes are peeled and diced daily. The meat that In-N-Out receives is fresh and needs to be prepared in order for the restaurant to serve it. The morning crew arrives at 6am to do many things and one of those duties is to prepare the meat for the day. They have to shape, and season the meat before it can be pressed and cooked. The truck comes everyday with the calculated amount of sales. However, Jack in the Box receives frozen product. Calculated sales weekly and the trucks come only two days a week. The lettuce arrives at the store pre-cut and ready for use in the restaurant. Everything that comes off the truck just needs to be heated-up in order to serve. Another difference is the quality of the stores employees. In-N-Out Burger’s employees always have a positive attitude. They will always go out of their way to make sure all customers are 100% satisfied. The employees make sure that every visit is one to remember and that the customer will always come back for that amazing customer service. Conversely, Jack in the Box’s employees is quite different. Their employees are careless, and have negative attitudes. They do not care if customers are un-satisfied. Their service ...
As you may know In-N-Out’s menu consists of the double-double (two patties with two slices of cheese), the classic cheeseburger and the basic hamburger. As well as many varieties of soft drinks for you to choose from. Don’t forget about their milkshakes made with real ice-cream that come in chocolate, vanilla, and strawberry. Their french fries are made with vegetable oil and are free from cholesterol. In-N-Out also has a not so secretly secret menu such as their protein style burgers which in fact is just a burger except instead of buns they are replaced by hand-leafed lettuce ( In-N-Out.Com). The animal style that was brought in 1961 is a burger with tomatoes, lettuce, pickles, mustard cooked beef patties, grilled onions and some of their spread with a little more extra (In-N-Out.Com). Animal fries are a common favorite to many people which is like the Animal Style Burger just with 2 slices of melted cheese, some grilled onions and the spread topped with it too. Other items such as The Flying Dutchman is just 2 patties and 2 slices of cheese (BadMouth.Com). Back in the early days the hamburgers were 25 cents, the French fries were sold for 15 cents and cold drinks were 10 cents. Today their prices have increased slightly. “In-N-Out that’s what a hamburger is all about.”
Often people buy a book at a bookstore after reading the first few pages to make sure that the book is interesting enough to continue reading at home. That is why Amazon has a “Click to LOOK INSIDE!” button on each book. It is the most important part of a whole book in order to catch potential readers. One would expect that both In-N-Out Burger and Fast Food Nation must have strong hooks at the beginning since they were both New York Times bestsellers. Although they both focus on the fast food industry, there is quite a contrast in the way they are written. In the prologue of In-N-Out Burger, the author Stacy Perman writes not about the hamburgers or the company, but mainly about the phenomena that the burgers caused. On the other hand, in the introduction of Fast Food Nation, the author Eric Schlosser splits it into two different parts, a story about Cheyenne Mountain Base and a quick overview of fast food industry. Throughout the prologue of In-N-Out Burger, Perman successfully gets the attention of the readers by describing the facts in detail, which makes them want to turn the pages for further reading. On the contrary, despite Schlosser’s concise and precise narrative, the introduction of Fast Food Nation does not seem to make the readers want to read more due to his unsuccessful analogy and composition of the chapter. The introduction of In-N-Out Burger definitely draws more attention of the readers than that of Fast Food Nation due to the rhetoric and composition.
There are hundreds of thousands of Burger Kings across the United States, and they all have cheap food. For one person, Burger King can cost as low as a dollar before taxes if that person eats off of the dollar menu. However, since the food is so cheap, it is not as good quality. It also does not taste as good as more quality food. Instead, the meat is a low grade and often contains fillers to lower the price of the meat (Sporleder and Goldsmith). The staff is often paid a very low wage, and they are not very friendly. The restaurant offers a cheap fast food joint atmosphere, followed by an aroma of French fries, fryers, and grease. Burger King, like many fast food restaurants, has meals that appeal to children, along with play rooms kids can have fun in. This is so they can appeal more to families, generating more
When fast food comes to mind, one fast food mammoth comes to mind: McDonald's. The imperial fast food giant can be linked visually to several images, but namely its trademark golden arches. Other visual images, primarily for advertisement purposes, are also stamped into the minds of Americans associating the idea of burgers and fries with the ubiquitous franchise.
"Study Says Fast Food Remains Popular - Restaurant News - QSR Magazine." Quick-Service and Fast Casual Restaurant News and Information - QSR Magazine. QSR Magazine, 20 June 2008. Web. 17 Feb. 2010. http://www.qsrmagazine.com/articles/news/print.phtml?id=6789
These two restaurants do not compete for the same customers. McDonald's is located just off the interstate, so many of their patrons are not local residents. Another reason is that they are universally known. Fox's is further away from the interstate. Aside from the over-the-road truck drivers who know the area, most of the Diner's customers are local residents. As well as targeting different customers from Fox's Diner, McDonald's also places more emphasis on speed. McDonald's makes job specialization an integral part of their operation. They crank meals out on an assembly line. They use computers to take orders, automatic timers to assist in cooking, and radio headsets to communicate. Even the color scheme used by McDonald's promotes speed. Studies show that loud colors like red and yellow increase customer turnover. With the exception of handling money, tasks are shared by the staff at the diner and there isn't anything high-tech about the operation.
Also in 1961, Kroc opened Hamburger University in the basement of a McDonald’s restaurant, in Elk Grove Village, Illinois. By 1963, McDonald’s was selling a million hamburgers a day. The company went public in 1965. In 1967 the opened their first international restaurant in Canada. In 1971, McDonald’s restaurants opened in Europe and Australia.
There are many things you can converse about when comparing these two topics. The first topic to compare is the price of the food at each restaurant. All in all, Mcdonald’s is cheaper than Burger King in several ways. Mcdonald’s
McDonald’s has the largest fast food market share in the world. As mentioned, it serves 68 million customers every day in 119 countries, allowing it to be the second largest outlet operator with more than 34,000 outlets.
He saw how much potential the restaurant has, so he bought it out and opened one of the first franchises. Within the first year of Ray Kroc buying it, there were one hundred and two locations all around the world. McDonalds currently is one of the largest fast food restaurants in the world and currently has served over sixty four million customers through one of their thirty two thousand sites. It has almost become a way of life for America. Though, McDonalds started off as a small business between two brothers, it grew into one of the largest restaurant franchises in the world and greatly affects our society and how we eat our food.
Fast food restaurants are popular among the consumers nowadays. Many fast food restaurants are trying to serve the needs in the market as people seek for quick and convenient place to eat. Due to the fact that there are a huge amount of fast food chains available in the global market, fast food companies have to strive for success. Just by providing quick and convenient style of eating for the customers is not sufficient to stay competitive. This is why it is interesting to study and learn about a fast food company that stands out in such a competitive environment. What has KFC China been doing to become successful? What marketing strategies did they use to dominate the market? We shall find out in the following sections.
McDonalds has always been a leader in the fast food industry. Through its dynamic market expansion, new products and special promotional strategies, it has succeeded in making a name for itself in the minds of the target customers. However, McDonald’s earnings has declined in the late 1990’s and 2000s. This is mainly due to a fiercely competitive industry and variety in customer tastes and preferences.
Fierce and growing competition – big fast food companies like Burger King and Kentucky Fried Chicken are constantly competing with McDonalds for customers and trying to take the spot as the top fast food chain.
...ica the demographics had to be taken into account. Burger King is a fast food restaurant that is suitable for all ages, races, religion, culture etc. unless a consumers feels different about it. Burger King also suits most consumers’ pockets and taste preferences. They do have a range of food such as chicken and beef which satisfies most consumers.