McDonald’s puts €200m Irish produce on the menu

Exports of Irish produce for use in McDonald’s restaurants throughout Europe increased by 25% in three years to €200m a year, the company disclosed yesterday.

McDonald’s Restaurants of Ireland said it grew its exports of Irish produce to €200m in 2011, up €40m since 2008. One in every five McDonald’s burgers sold in Europe is made from Irish beef.


McRib 2.0: Meet McDonald’s McRibster

McDonald’s doesn’t often mess around with signature menu items. The Big Mac and Quarter Pounder don’t change. I’d have put the McRib among the iconic untouchables except McDonald’s just messed with it.


KFC launch BBQ Rancher

Almost 12 months ago we saw the launch of the Brazer, a griddled chicken breast which was available as a Burger, Twister and Salad. Whilst initial market test’s were promising the Brazer has slipped into oblivion with sales figures failing to deliver as expected. A hard to eat burger with too much bun, a relatively tasteless twister and at best a bland salad have all led to the plug being pulled on the Brazer. However after such a large investment it was inevitable that we would see another attempt at a griddled piece of chicken….


Catering to Local Tastes

Quiche, red bean pie, cabbage soup … not exactly what you’d expect from a quick-service restaurant company, right?

But those are actual menu items at McDonald’s restaurants around the world: You can order up a Quiche de Queijo (cheese quiche) in Brazil, Red Bean Pie in Hong Kong (where red beans are commonly used in desserts), and traditional Caldo Verde soup (made with cabbage, kale, onion, potato and chorizo) in Portugal.

Fear not, Big Mac lovers – you can still walk into almost any McDonald’s and get those two all-beef patties with special sauce, lettuce, cheese, pickles, and onions on a sesame-seed bun that you’ve come to know and love. (After all, we didn’t get to be a global company by losing sight of what made us successful in the first place.)
But we also understand that tastes vary around the globe. That’s why, in many markets, we supplement our iconic menu items with distinctive offerings that embrace local tastes. But instead of simply duplicating local favorites, we take what’s familiar and put a McDonald’s twist on it.


McDonald's Offers Fruit in Every Happy Meal

Today, McDonald’s restaurants of the Greater Philadelphia Region launched a new Happy Meal in support of the company’s recently announced ‘Commitments to Offer Improved Nutrition Choice’ which strive to help customers – especially children and families – make nutrition-minded choices whether visiting McDonald’s or elsewhere.


Was the Cheeseburger all a Big Mistake?

The cheeseburger is probably one of the most popular dishes of all time.

Now a restaurant in Pasadena, California, has claimed that it was in its kitchen that the sandwich was first invented, in the late 1920s.


Burger King Test Deliveries In The US

Burger King Corp. is weighing the addition of a delivery option to its restaurants in the United States, a convenience the chain has long offered in several countries overseas.


Bacon, Cheddar Atop BK's New Toppers Burger

Burger King restaurants added a new layer of flavor to their value offerings with the new Bacon and Cheddar BK Toppers Burger, its newest flame-grilled burger appearing on menus nationwide. This signature burger is 3.2 ounces of 100 percent flame-grilled beef and is topped with a combination of thick-cut, hardwood smoked bacon and Cheddar cheese on a sesame seed bun. The Bacon and Cheddar BK Toppers Burger is available at participating Burger King restaurants nationwide at a suggested retail price of $1.99.


Flat Sales at McDonald's as spend at outlets falls

However, strong growth in its coffee products is expected to keep turnover levels steady this year.

While the fast-food restaurant saw an increase in customers last year – it served an extra 920,000 customers compared with 2009 – turnover grew by just 1 per cent to €202 million. This indicates an average turnover of €2.6 million in each restaurant.


Deep-fried Delights are taken to a new level!

So, you thought deep-fried Mars Bars were unhealthy? A Scottish bar serves up deep-fried butter. It’s been dubbed a ‘coronary on a plate’ and is unlikely to be found on any fine-dining menu.

But chefs at one Edinburgh bar are confident their calorie-drenched answer to the deep-fried Mars bar – battered butter balls – will be a real hit with the customers.Already popular in the US, the dessert has been given a Scottish twist by cooking the balls in Irn Bru batter.