which came first mcdonald 's or burger king
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The Burger wars are a series of off-and-on comparative advertising campaigns consisting of mutually-targeted advertisements that highlight the intense competition between hamburger fast food chains McDonald's, Wendy's, Burger King and others in the United States. The term first came into use during the late 1970s due to an attempt by Burger King to generate increased market and mind-share by attacking the size of bigger rival McDonald's hamburgers. By the mid-1980s, the constant spending on advertising began to affect the major players. In 1987, Burger King laid off more than a hundred people from its corporate headquarters in Miami, Florida, while Dublin, Ohio-based Wendy's reported its first quarterly operating loss since its founding in 1969. Conversely, McDonald's operating revenue and profit increased while its market share also grew. Smaller chains, such as Hardee's, worked to keep from getting caught up in the extensive financial brinkmanship by avoiding the expensive ad campaigns and by staying in smaller, more geographically limited locations. The New York Times states that the poor economy of the late 2000s and early 2010s recessionary period led to the return of the Burger Wars. Because of tightened budgets, consumers have been forced to seek value and the major fast food chains are in increasing competition for consumer dollars. The Wendy's chain has been at the forefront of the revival, airing a series of ads that feature founder Dave Thomas's daughter Melinda Lou Morse, the original "Wendy", advertising a series of new burgers and reviving its Where's the beef? advertising slogan. A March 2014 report in USA Today noted that Burger King is reviving the Burger Wars, including introducing clones of the Big Mac and McRib sandwiches, in response to business declines at McDonald's. Modern examples In a 2007 advertising campaign, Jack in the Box aired a series of television ads in the United States that disparaged several rivals' Angus-beef burgers in which it was alleged that they equated Angus beef with an anus. Rival chain operator CKE claimed the ads were misleading because they confuse consumers by comparing sirloin, a cut of meat found on all cattle, with Angus, which is a breed of cattle. CKE, operator of the Carl's Jr. and Hardee's chains, had been noted for running controversial ads and claimed that there was no comparison between the ads they were running and those of Jack In the Box because their ads did not insinuate their products came from an undesirable part of cows. Because of their similar preparation styles and menus, the expansion of Five Guys into the territories of its Los Angeles-based counterpart In-N-Out has been described as a newer version of the Burger Wars by several publications. Breakfast Wars The entry of Taco Bell into the breakfast fast-food business in 2014 for its United States locations triggered a related phenomenon known as the "Breakfast Wars", particularly between Taco Bell and McDonald's. Taco Bell rolled-out its breakfast menu by soliciting testimonials from people named Ronald McDonald, a move to which McDonald's responded by providing free
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Georgie Pie was a fast food chain owned by retailer Progressive Enterprises specialising in meat pies that hoped to be "New Zealand’s own homegrown alternative to the global fast-food industry giants such as McDonald's, Pizza Hut and Burger King". The first Georgie Pie restaurant opened in 1977, and at its peak there were 32 restaurants across New Zealand. After running into financial difficulties, it was bought out by McDonald's in 1996, mainly for its restaurant locations. The last Georgie Pie store was closed in 1998. Large pies at Georgie Pie came in a range of traditional (mince and cheese/steak and kidney) and international (Chinese/Mexican/Italian) flavours. In 2013, following frequent calls for the brand's return, McDonald's reintroduced Georgie Pie through its restaurants. It was discontinued in 2020. There are no plans to open dedicated Georgie Pie stores. History Georgie Pie was the brainchild of Tom Ah Chee, who opened New Zealand's first supermarket (Foodtown Ōtāhuhu, 1958). Ah Chee had made an unsuccessful bid for the New Zealand rights to McDonald's before deciding to establish his own fast food restaurant chain. The first restaurant was opened in Kelston, Auckland in 1977. In 1994, plans were announced to open 25 new outlets per year, with a goal of 114 operating restaurants by the end of 1998. The chain came to prominence in the early 1990s with its $1, $2, $3, and $4 "Funtastic Value" menu. At its peak, the chain employed about 1,300 people. Georgie Pie was able to automate the food production process far more than chains which sold labour-intensive items such as burgers. Timing was a more difficult detail, for Georgie Pie, as it took 22 minutes to bake a pie versus a few minutes for typical fast food. Closure Following the decision not to continue expansion of the brand, inquiries (by members of the Georgie Pie management team and other outside interested parties) into buying the brand were declined. Progressive Enterprises sold the food chain to McDonald's in 1996, who mainly bought the chain for its property, which included high-profile sites such as the corner of Great South Road and Green Lane East in Auckland. It also gave McDonald's a leg-up over arch-rival Burger King, who entered the New Zealand market in 1994 and were also actively interested in purchasing the Georgie Pie chain. At the conclusion of the deal, 17 outlets were converted into McDonald's restaurants. The other fifteen were sold, some to other fast food franchises or restaurants, one to a Bunnings Warehouse and one to a blood bank. The last Georgie Pie was located at Kepa Road in Auckland's Mission Bay where they ceased operations in 1998. The Foodtown/Countdown house brand "Foodtown" pies, which tasted nearly the same as Georgie Pies, were withdrawn in late 2004. During the course of its twenty-one years in business, Georgie Pie achieved a number of firsts in New Zealand: first drive-thru and first with breakfast; first 24-hour drive-thru; and the first domestic concept to seriously challenge the international fast food giants.
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David Russell Edgerton Jr. (May 26, 1927 – April 3, 2018) was an American entrepreneur and co-founder of Burger King, in what would become the second-largest burger chain after McDonald's. After serving as a manager of another restaurant, Howard Johnson's, on March 1, 1954, he opened a franchise outlet of the restaurant chain Insta Burger King in Miami, Florida. On June 1 of the same year, he met fellow restaurateur James McLamore and the two founded the Burger King Corporation. After leaving Burger King, he went on to start Bodega, a steakhouse restaurant. Early life Edgerton was born the eldest of two children to David Edgerton Sr., an itinerant hotel operator, and Blanche Berger, a concert violinist. Career After initially being interested in becoming a stage manager and serving a stint in the army, he curtailed that career to become a restaurateur, after graduating from Cornell University, he attended Northwestern University, where he started his endeavor by running a pie-making business that served mainly students on-campus. He then worked accounting for a hotel chain Albert Picks Hotel Group based in Chicago. He returned to Florida to become manager of Howard Johnson's Restaurants, which had locations in Miami and Orlando. At the time, he became interested in opening a Dairy Queen, with a burger section, when he met business partner and fellow restaurateur and Cornell University alumnus James McLamore. Together, they developed Insta-Burger King, the forerunner of the concept of the Burger King model of fast service, limited menu, and low prices. Customers came into the restaurant to pay for orders in advance, as opposed to the traditional method of carhops attending customers directly and bringing their orders to their vehicles. The corporation opened Burger King stores and went on to introduce the Whopper burger in 1957 when it also dropped "Insta" from the name. At this same time, Edgerton, frustrated with the issue-prone Insta machines, created the flame broiler, which would provide the signature flavor for Burger King. In 1961, McLamore negotiated the national rights to Burger King and began growth across the country. McLamore and Edgerton created two supporting businesses in 1962: Distron and Davmor Industries. Distron became the food distribution center for all the stores. Davmor Industries was the manufacturing plant that produced all kitchen equipment for each new store. Burger King was expanding, but as McDonald's went public in 1965, organic growth became difficult to keep up. The pair sold the 274-store business to Pillsbury in 1967 in an attempt to grow under the brand. Edgerton left the Burger King organization after its sale and he established the Bodega Steakhouse chain, which had locations throughout Florida, Chicago, Detroit, and Dallas, until selling it in 1978. In 1985, Edgerton brought further restaurants throughout San Francisco and Monterey, before in 1993 purchasing shares in three Fuddruckers Restaurants. He also served on the advisory board of Avantcare, Inc. Death Edgerton died on April 3, 2018, at the age of 90, from complications from surgery following a fall. References 1927 births
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Fleet Services is a motorway service station on the M3 near Fleet. It is operated by Welcome Break. History Outline permission was given in January 1972. Construction started in February 1972 by Sydney Green & Sons. The site opened on Wednesday 6 June 1973 at 10.15am. The first customers were a coach from Esher travelling west, who arrived at 10.25am. It was originally built in a Scandinavian style and in 1992 won Loo of the Year Award. Before 2001, when Winchester services opened, it was the only service station on the M3. In 2006, it was one of the first service stations to carry the new corporate identity for Welcome Break, and along with it came a new Burger King franchise, which then made Fleet Services one of the few motorway service stations to have a Burger King, a KFC and a McDonald's co-exist at the same service station. The McDonald's was part of a 1995 Welcome Break campaign to roll out franchises throughout its chain, but when Welcome Break's parent company was taken over by Granada, the latter's rival franchise of Burger King was instead introduced throughout the chain, but Fleet services (and Woodall), part of the original plan, continued to carry McDonald's despite this. However, the McDonald's closed in March 2020, owing to licensing agreements. Fleet cheat Fleet services were well known for the 'Fleet cheat' in which drivers took a back exit to the northbound side, which is meant for access by authorised vehicles only (as indicated by two no-entry signs with the aforementioned exception information underneath it), from Pale Lane in order to avoid traffic queues from the motorway. Because of a loophole in legislation, in which the original purpose of the signs cannot be enforced as if it were part of a public highway, thereby only falling under trespassing, people that took the 'Fleet cheat' could not be prosecuted in the normal way for violating these signs. In the 2000s, bollards were installed to prevent unauthorised access, but these bollards often malfunctioned, so ANPR cameras were added in July 2010, which then signalled the end of the 'Fleet cheat'. Chapter 6 [Part I] of Joseph Rogers' short biographical Running. Nothing. Something. details walking the Fleet cheat to nearby Elvetham Heath. Scott Mills Bridge The Scott Mills Bridge was officially named on 16 March 2016. The naming followed a campaign by the Scott Mills Show's co-presenter Chris Stark to get things named after the BBC Radio 1 presenter. A plaque was unveiled at the site by Stark. 2016 fire A large fire broke out, caused by a faulty coffee machine in KFC on the evening of 14 December 2016, damaging at least 60% of the building but not resulting in any human injuries. The southbound carriageway of the M3 was closed and more than 100 firefighters attended from Hampshire and Surrey. A customer on site at the time the fire broke out said it appeared to have started in a coffee machine and that staff reacted
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Burgeranch, also known as Burger Ranch, () is an Israeli fast-food chain. In 2010, the Burgeranch chain included 107 restaurants with over 1500 employees, competing primarily with McDonald's Israel and Burger King Israel. In October 2014 there were 79 restaurants in the system and in 2022 there were 64, according to the company website. History The first Burgeranch in Israel opened in 1972 on Ben Yehuda Street in Tel Aviv by Barry Scop and Ron Lapid. An article in the Jerusalem Post claimed that the chain had origins in South Africa. In 1978, a second restaurant opened on Ibn Gvirol Street. Two more branches opened in 1979 in Ramat Hasharon and Dizengoff Center. By 1993, when McDonald's entered the Israeli market, Burgeranch was the largest restaurant chain in Israel, with 49 restaurants. In 1997, 74 percent of Burgeranch was acquired by Paz Oil Company Ltd. At the end of 2001, Paz completed the acquisition, becoming 100 percent owners of the chain. New branches of Burgeranch were opened at Paz gas stations. In 2006, Paz sold the chain to the Israeli businessman Yossi Hoshinski. In early 2008 Hoshinshki died of a heart attack, and the company went into bankruptcy. In 2008, Orgad Holdings bought out Burgeranch for over NIS 20 million. One scholar connected the rise of Burgerranch, along with Burger King and McDonalds, to the Americanization of Israeli society. Discussions with Burger King In 1992, when Burger King entered the Israeli market, it discussed a deal with Burgeranch but the talks failed. Burger King Israel went on to open over 50 restaurants. Burgeranch tried to take over Burger King in Israel, but was blocked by monopoly laws. In 2005, after Burger King declared bankruptcy – following a series of other American-based companies such as Starbucks, Wendy's, and Dunkin' Donuts that had struggled to succeed in the Israeli market – it was purchased by Orgad Holdings. In 2010, it announced that Orgad Holdings would be re-branding Burger King Israel as Burgeranch. At the time the two chains were merged there were 55 Burgeranches and 52 Burger Kings, creating 107 Burgeranches. In November 2014, it was reported that a group of investors (including Yair Hasson, the first Israeli Burger King franchiser) was in talks to purchase 51 of the then 72 Burgeranch locations for conversion to Burger Kings. The remaining 21 locations would be shut down. The proposed sale failed and Burger King was relaunched in Israel, without ties to Burgeranch, in December 2015. Ben Gurion Airport In October 2011 it was announced that Burgeranch had outbid McDonald's for the two prime locations in Ben Gurion Airport. Due to the large influx of people through the airport these locations are estimated to have $8 million a year in sales, or approximately four times the $2.2 million rent for these locations. In October 2019, Burger Ranch closed at Ben Gurion airport. Reports say it is to be replaced by McDonald's. Kashrut Around two-thirds of Burgeranch restaurants purvey all-kosher foods, the rest do not.
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The fast-food restaurant chain Burger King was the first major fast food chain to introduce a grilled chicken sandwich to the marketplace, in 1990, six months before Wendy's and four years before McDonald's. Since then, Burger King, and its Australian franchise Hungry Jack's have offered a variety of grilled chicken sandwiches, as have Wendy's and McDonald's. Their first grilled chicken sandwich, the BK Broiler, was one of the most successful product introductions in the fast food industry ever. It was reformulated as the Chicken Whopper (2002), named after their Whopper Sandwich. That was replaced by the BK Baguette (2004), promoted as health-oriented, which was in turn replaced with the larger, meatier TenderGrill sandwich (2005), targeted to more sophisticated, adult customers, notably 24- to 36-year-old males. The company sells different variants in different markets, using white meat chicken breast in some regions while using dark meat chicken thighs in others. History BK Broiler Burger King's first broiled chicken sandwich, the BK Broiler, was introduced in 1990. It was made with lettuce, tomato and a dill ranch sauce served on an oat dusted roll. At that time, more than 90% of chicken products sold by the major chains were fried. By a month after its introduction, it was selling more than a million units per day, and poaching sales from fried chicken chains such as Kentucky Fried Chicken. The sandwiches were part of an industry trend towards the diversification of menus with healthier products such as reformulated cooking methods and salads. At the time, the sandwich had 379 calories and 18 grams of fat, 10 of which came from the sauce. The introduction of the BK Broiler was one of the most successful restaurant product launches ever, encouraging the company look into introducing additional products that would match the success of the Broiler. Its success helped Burger King increase its profit margin by 47% over the corresponding six-month period in 1989. By 1992, sales of the BK Broiler had slowed to half of their peak. The company increased the size of the BK Broiler, along with several other sandwiches, in 1998. The idea behind the upsizing of the product was to give the customer a sense of value, with a company spokesperson stating "When they [the customer] see a lot, it seems like they're getting a lot for their money, and even if they don't eat it all, they think they're being treated fairly." Chicken Whopper As part of the forty-fifth anniversary of its Whopper sandwich in 2002, BK introduced an updated version of the sandwich called the Chicken Whopper and added a smaller version called the Chicken Whopper Jr. sandwich, along with a new Caesar salad sandwich topped with a Chicken Whopper filet. The introduction of the Chicken Whopper represented the company's first move to extend the Whopper brand name beyond beef-based sandwiches since the original Whopper's introduction in the 1950s. The sandwiches featured a whole chicken breast filet, weighing either for the larger sandwich and a for the Jr., mayonnaise,
Burger King grilled chicken sandwiches
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Al Bernardin (February 17, 1928 – December 22, 2009) was an American restaurateur and businessman who invented the McDonald's Quarter Pounder in 1971 as a franchise owner in Fremont, California. The creation of the Quarter Pounder earned him the nickname "Fremont's hamburger king." Bernardin, during the 60’s, was McDonald's vice president of product development. His position allowed him to play a key role in the development of some of the company's signature menu items, including frozen french fries, which allowed for easier storage and transportation, as well as the McDonald's fish sandwich, apple pie and cherry pie. McDonald's Bernardin was born on February 17, 1928, in Lawrence, Massachusetts. He received his bachelor's degree from Cornell University in 1952. He was first hired to work at McDonald's Illinois corporate headquarters in 1960. Bernardin was promoted to dean of the company's training center, Hamburger University, within just six months of joining McDonald's. Development of the Quarter Pounder Bernardin purchased two company-owned McDonald's in Fremont, California, and relocated to the city in 1970. He successfully expanded his McDonald's franchise business, eventually owning nine of the restaurants throughout southern Alameda County. Once in Fremont, Bernardin began experimenting with new menu items for his franchises. In 1971, Bernardin introduced the now famous Quarter Pounder at his McDonald's locations. He explained his idea for the Quarter Pounder in a 1991 interview marking the 20th anniversary of the burger's development saying, "felt there was a void in our menu vis-à-vis the adult who wanted a higher ratio of meat to bun." Bernardin unveiled the Quarter Pounder using the slogan, "Today Fremont, tomorrow the world." The Quarter Pounder is now one of McDonald's most popular signature items, having been added to the national American menu in 1973. Other McDonald's contributions Additionally, Bernardin worked as McDonald's vice president of product development during his career with the company. Though he was most famous for introducing the Quarter Pounder, Bernardin felt that his most important contribution to McDonald's and the larger fast food industry was the development of frozen french fries. Until 1967, all McDonald's french fries had to be cut on-site from stored potatoes and fried. Bernardin's frozen fries allowed for easier transport of the product and cleared storage space which was previously used for storing potatoes. He explained the benefits of frozen fries saying, "Before that, the (restaurants) had to store potatoes in the basement. It was a real pain." As vice president, Bernardin also shepherded the development of the McDonald's Filet-O-Fish, as well the company's fried apple and cherry pies. Not all of Bernadin's suggestions were included on McDonald's menus. McDonald's turned down his idea for a ground turkey meat burger called the McGobbler. The company also dismissed his The Lite Mac sandwich, which would have consisted of a one fifth-pound burger patty containing 15% less beef fat than a normal Big Mac. Bernardin spent approximately two years developing a prototype for buttered corn-on-the-cob, according to his son, Mark Bernardin, who is also a McDonald's franchise owner. Later
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The Big King sandwich is one of the major hamburger products sold by the international fast-food restaurant chain Burger King, and was part of its menu for more than twenty years. As of March 2019, it is sold in the United States under its 1997 Big King XL formulation. During its testing phase in 1996–1997, it was originally called the Double Supreme and was configured similarly to the McDonald's Big Mac—including a three-piece roll. It was later reformulated as a more standard double burger during the latter part of product testing in 1997. It was given its current name when the product was formally introduced in September 1997, but maintained the more conventional double cheeseburger format. The product was renamed King Supreme in 2001 when it was slightly reformulated as part of a menu restructuring during a period of corporate decline. A later restructuring eliminated the King Supreme in favor of its new BK Stacker line of sandwiches. When the Stacker line was discontinued in the United States shortly after, the Big King returned in November 2013 as a permanent product. Despite being off the menu in the United States for several years, the product was still sold in several other countries under several names during the interim of its unavailability in the United States. One such example sold by BK's European arm of the company is a larger version of the sandwich called the Big King XXL, based on the company's Whopper sandwich. The Big King XXL is part of a line of larger double cheeseburgers known as the BK XXL line; the XXL line was the center of controversy over product health standards and advertising in Spain when first introduced. There was a chicken variant of the sandwich in the United States and Canada. To promote continuing interest in the product, Burger King occasionally releases limited-time variants on the Big King. The burger was introduced by Australian Burger King franchise Hungry Jack's in 2020 under the name Big Jack, with a slightly altered recipe and a controversial marketing campaign that highlighted its similarity to the Big Mac, leading to a trademark infringement lawsuit being filed by McDonalds. History Initial product run The sandwich that would eventually become the Big King was preceded by a similar sandwich called the Double Supreme cheeseburger. Burger King's take on rival McDonald's well-known Big Mac sandwich was released as a test product in January 1996 when McDonald's was having difficulties within the American market. Hoping to build on improving sales of Burger King and take advantage of perceived market weakness of McDonald's, the chain introduced the Double Supreme as part of an advertising blitz against its competitor. Originally, the burger had a look and composition that resembled the Big Mac: it had two beef patties, "King" sauce, lettuce, cheese, pickles and onions on a three-part sesame seed bun. Because its patties are flame-broiled and larger than McDonald's grill fried and seasoned patties, and the formulation of the "King Sauce" was different from McDonald's
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McVegan is a veggie burger sold by the fast-food restaurant chain McDonald's. In 2017, McDonald partnered with the Swedish food company Orkla to create a plant-based patty inside a small steel kitchen in Malmö, where they began the creation of the product. In Germany, the chain's vegan burger is sold as the Big Vegan TS. Product description The burger is made of a soy patty, bun, tomatoes, lettuce, pickle, onion, ketchup, mustard, oil and an egg-less sandwich sauce. History In 2017, due to a petition which was signed by 220,000 people asking McDonald's for a plant-based food and an increase in US flexitarian foods which are vegan, McDonald's decided to introduce a plant-based food on the menu. It was also introduced to compete with Burger King's Impossible Whopper, and also depicted the competition as Burger wars as the demand of plant-based protein is increasing, and has become a trend. The company also made the food a permanent product on the menu in Sweden and Finland. Since the release of the McVegan, McDonald's owner and operator said that “Customers have expressed interest in items from McDonald’s restaurants located in India and we’re excited to offer them the opportunity to try the long time vegetarian favorite”. The product was also made to decrease the slaughter of animals such as chickens. The product was first tested in Finland and eventually spread to more countries, after being successful there. For instance, was released in Germany in April 2019. Reception The burger was well received by vegan customers in Sweden and Finland, and PETA praised McDonald's for accepting "how massively popular animal-friendly foods are". In a taste test review of the product's launch in Finland, Business Insider found the burger "quite neutral, with a good texture" and described it as "a very decent burger", while noting that it was late in competing with similar vegan products from other companies in Nordic countries. A Finnish reviewer for the British Metro wrote that the McVegan burger "looked and tasted like a classic McDonald's burger". See also Impossible Whopper McPlant McVeggie References McDonald's foods Meat substitutes Products introduced in 2017 Food and drink introduced in 2017
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The Burger King Specialty Sandwiches are a line of sandwiches developed by the international fast-food restaurant chain Burger King in 1978 and introduced in 1979 as part of a new product line designed to expand Burger King's menu with more sophisticated, adult oriented fare beyond hamburgers. Additionally, the new line was intended to differentiate the company from other fast food hamburger restaurants at the time. Since the line's introduction, the other sandwiches have been discontinued, leaving the chicken offering, the Original Chicken Sandwich (abbreviated as OCS), as the primary product left. Additionally, other sandwiches that utilize the same roll as the chicken sandwich have been introduced to the company's menu both domestically and internationally since the original product line was introduced. Burger King markets the Original Chicken Sandwich under several different names globally, including the Long Chicken, BK Chicken and Chicken Royale in the international markets it does business. The company also produces other variants that are specifically tailored to meet local taste preferences or customs of the various regions and countries in which it does business. To promote continuing interest in the product, Burger King occasionally releases limited-time (LTO) variants in the line that have different toppings or ingredients such as ham, Italian sausage or pulled pork. History During the mid-1970s, Burger King was having issues with its operations, franchises and image. In 1978, Donald N. Smith was hired from McDonald's to help restructure the corporate operations of Burger King to better compete against his former company as well as the then up-and-coming chain, Wendy's. As part of an operational overhaul he dubbed "Operation Phoenix", Smith reorganized the corporate operations of Burger King. He also initiated a development plan for a new product line that would become the Specialty Sandwich line. Development began that year, and while the company found that the new product lines would add an approximate eight second delay to the production time of orders and would cost about $39 million in lost productivity, the product was introduced in 1979. Despite these possible sales losses and time issues, the new products were successful and the company's sales increased by 15 percent. This line — with many non-hamburger sandwiches, including chicken and fish — significantly expanded the breadth of the Burger King menu. The amount of new additions, several new sandwiches made with disparate ingredients was made possible due to the design of Burger King's kitchen. The chain's kitchen is modeled around a more flexible concept that allows for a multiple work-flow operations where preparation stations can be re-tasked more easily. In comparison, McDonald's kitchen at the time was a more rigidly designed assembly line concept intended to quickly produce a more uniform product and was not easily adapted to new products. This more rigid system prevented McDonald's from broadening its menu to effectively competing with Burger King and other similar chains that were more flexible and were better positioned to expand their menu. The introduction of the Specialty Sandwich line was one of the first attempts
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The Whopper is the signature hamburger and an associated product line sold by the international fast food restaurant chain Burger King and its Australian franchise Hungry Jack's. Introduced in 1957, the hamburger has undergone several reformulations, including changes to portion size and bread used. The hamburger is well known in the fast food industry, with Burger King advertising itself as "the Home of the Whopper" and naming its kiosk stores the BK Whopper Bar. In response to the Whopper, Burger King's competitors have developed similar products designed to compete against it. Burger King sells several variants that are either seasonal or tailored to local tastes or customs. To promote the product, the restaurant occasionally releases limited-time variants. It is often at the center of advertising promotions, product tie-ins, and corporate practical jokes and hoaxes. History The Whopper was created in 1957 by Burger King co-founder James McLamore and originally sold for 37 US cents (equivalent to US$ in ). McLamore created the burger after he noticed that a rival restaurant in Gainesville, Florida was succeeding by selling a larger burger. Believing that the success of the rival product was its size, he devised the Whopper, naming it so because he thought it conveyed "imagery of something big". Major fast food chains did not release a similar product, until the McDonald's Quarter Pounder and the Burger Chef Big Shef in the early 1970s. Initially, the sandwich was made with a plain bun; however, that changed when the company switched to a sesame-seeded bun around 1970. In 1985, the weight of the Whopper was increased to , while the bun was replaced by a Kaiser roll. This was part of a program to improve the product and was accompanied by a US$30 million (US$ million in ) advertising campaign featuring various celebrities such as Mr. T and Loretta Swit. The goal of the program was to help differentiate the company and its products from those of its competitors. The Whopper reverted to its previous size in 1987 when a new management team took over the company and reverted many of the changes initiated prior to 1985. In 1994, the Whopper sandwich's Kaiser roll reverted to a sesame seed bun, eliminating the last trace of the sandwich's 1985 reconfiguration. The packaging has undergone many changes since its inception. Unlike McDonald's, the company never used the clamshell style box made of Styrofoam, so when the environmental concerns over Styrofoam came to a head in the late-1980s, the company was able to tout its use of paperboard boxes for its sandwiches. To cut back on the amount of paper that the company used, the paperboard box was eliminated in 1991 and was replaced with waxed paper. For a short time in 2002, the company used a gold-toned, aluminum foil wrapping for the sandwich as part of the 45th anniversary of the sandwich. The packaging was changed again in 2012 when the company moved to half wrapped sandwich packaged in a paperboard box, marking a return
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An Angus burger is a hamburger made using beef from Angus cattle. The name Angus burger is used by several fast-food hamburger chains for one or more "premium" burgers; however, it does not belong to any single company. Pre-made frozen Angus burgers are increasingly available from retailers. Restaurant Angus burgers Since 2006, McDonald's has test-marketed its own version of the sandwich in several markets, including Chicago, Illinois and upstate New York. The test sandwich was offered in three varieties that had similar makeup of the standard Burger King version, the mushroom Swiss and the bacon cheese. In Canada, the hamburger chain Harvey's sells an Angus burger on its menu, while McDonald's Canada introduced an Angus burger in May 2008. In mid-2009, two varieties of the Angus burger were added to McDonald's Australia and New Zealand menus. The first is the "Grand Angus", which consists of Angus beef, mustard, McChicken-sauce mayonnaise, processed cheese, red onion, lettuce, and tomato. The second is the "Mighty Angus", which consists of Angus beef, processed cheese, McChicken sauce, onion relish, red onion and bacon. In December 2015, the Grand Angus was re-released as the Classic Angus and the Mighty Angus was re-released as the Aussie BBQ Angus. In 2019, a Black version of Angus burger has been released. See also List of hamburgers References External links Hamburgers (food)
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Where's Herb? was an advertising campaign for the fast food chain Burger King that ran in 1985 and 1986. The television commercials featured a fictional character named Herb, who was described as never having eaten a Whopper in his life. Advertisements called on fans to visit their local Burger King in the hope of finding Herb and winning a prize. The campaign also included an "I'm not Herb" promotion, in which customers could get a discounted Whopper by including the phrase in their order. This confused people who tried to follow the promotion because they did not know what Herb looked like. By the time his appearance was revealed, many people had already lost interest in the campaign. The promotion was poorly received and was the last campaign that the J. Walter Thompson agency designed for Burger King. Campaign When the commercials were created, Burger King was suffering due to poor marketing. The new promotion was designed to counter the successful marketing efforts of McDonald's, who were spending an estimated US$80 to 100 million to promote the McDLT (McDonald's Lettuce and Tomato), and of Wendy's, which had found success with its "Where's the beef?" commercials. The Herb commercials, launched in November 1985, were created by the J. Walter Thompson advertising agency at an expense of approximately US$40 million (about US$106 million in 2022). Donald Dempsey, Thompson's Executive Vice President of Marketing, oversaw the creation of the campaign, and it continued under the direction of Tom Sawyer, the company's Vice President of Marketing. Before settling on the name Herb, the firm considered such names as Mitch and Oscar. The campaign began with three weeks of "cryptic" messages designed to create interest in the promotion. Herb was mentioned in newspaper advertisements, on banners at football games, and in flyers distributed to the public. On November 24, 1985, the first commercials were aired on CBS, NBC, and ABC. The premise of the commercials was that Herb was the only person in the United States who had not eaten a Whopper from Burger King. The advertising agency created a fictional biography for the character, claiming that he was raised in Wisconsin, had worked in a cheese factory, and had also sold decoy ducks. The character is commonly referred to as "Herb the Nerd". The Herb character was played by actor Jon Menick, who would randomly appear at Burger King restaurants nationwide. Herb's identity was not revealed until Super Bowl XX in January 1986; he was shown to be wearing white socks, black "flood pants", and thick-rimmed glasses. If a customer spotted Herb at a Burger King, he or she would win $5,000. All customers in the restaurant when Herb was discovered were also entered into a drawing for the promotion's grand prize of $1 million. The draw was won by Christopher Kelly of Louisville, Kentucky, who was present when Herb was spotted at the Burger King in the city's Oxmoor Center mall. In addition to encouraging people to search for Herb, Burger King added
Where's Herb?
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Jérôme Tafani (born 22 April 1958) is a French financier and CEO of Burger King Restauration, a group managing Burger King restaurants in France. Education Tafani received an MBA from ESSEC Business School in 1980. Career In 1981-88, Tafani started working as an auditor for Deloitte France. In 1988, he switched to become financial controller at Econocom Group. In 1992, he began working at Randstad in their financial section. In 1996, Tafani started working at the French section of the American McDonald's Corporation. He rose in ranks to become the company's chief financial officer for Europe in 2009. He then combined the job of Deputy CEO of McDonald's France, where he was also in charge of development and franchising. He left McDonald's in 2014. In 2015 and 2016, Tafani was executive director of Chipotle Mexican Grill Europe. In june 2016, Tafani became CEO of a new group combining Quick and Burger King France, constituted by Groupe Bertrand holding company. Initially, Tafani planned to gradually transform all Quick restaurants in France to become Burger Kings. This project was abandoned in 2019, and Groupe Bertrand sold Quick to H.I.G. Capital in 2021. Under Tafani's leadership, France became Burger King's second most important market in the world, behind the United States. As Burger King expanded its menu to include soy-based vegetarian products, Tafani assures that those sold in France do not contain GMOs. As of 2022, Tafani has a leadership position in 13 companies, including financial and holding firms. References 1958 births Living people McDonald's people Chief financial officers French businesspeople ESSEC Business School alumni French people of Italian descent People from Bourg-en-Bresse
Jérôme Tafani
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Fast food advertising promotes fast food products and utilizes numerous aspects to reach out to the public. Along with automobiles, insurance, retail outlets, and consumer electronics, fast food is among the most heavily advertised sectors of the United States economy; spending over 4.6 billion dollars on advertising in 2012. A 2013 Ad Age compilation of the 25 largest U.S. advertisers ranked McDonald's as the fourth-largest advertiser (spending US$957,000,000 on measurable advertisements in 2012) and Subway as the nineteenth largest (US$516,000,000). Campaign intentions Fast food advertising campaigns have changed their intent over time. After hearing years of criticism of a fast food diet's harmful effects, many modern campaigns stress the availability of healthy options. The rise in awareness of proper nutrition and obesity has decreased the income of these establishments, and their marketing campaigns attempt to rectify this. Target audience Fast food restaurants often aim some of their advertising directly at the youth population. Around $1 billion is annually spent on advertising targeted at youth-oriented media, primarily television, in the United States. Some estimates indicate that for every $1 the WHO dedicates to promoting healthy nutrition, the food industry spends $500. McDonald's Happy Meals, which include a toy often tied in with a newly released family film, is a significant example. Ronald McDonald, a clown advertising mascot introduced in 1963 and designed to appeal to young children, is another. In addition, in 1987 McDonald's incorporated a Play Place in their restaurants to further advertise to children, making their restaurants a more appealing environment for children. Additionally, from 1996 to 2006, Disney was an exclusive partner with McDonald's, linking their products together. They announced the end of this deal in May 2006, with some reports saying that Disney was worried about childhood obesity. Other than Disney, McDonald's has also been partnered with Nintendo since 1985, when the Nintendo Entertainment System was first introduced. In 1987, McDonald's also created a Nintendo play land in their restaurants where kids could play on Nintendo consoles while waiting for their food. During 2007, McDonald's began to provide WiFi from the Nintendo consoles; giving children the ability to play wherever they were. With also a target audience of children releasing these new films and incorporating toys, it uses the kids to reach out to their parents pockets because of their large investment. Other chains, such as Carl's Jr. and Burger King (see Burger King advertising), have directed advertising towards a different demographic – young teenage and college-age men – with trendy, often sexualized, imagery and messages that target men's supposed desire for large, meat-filled burgers and rich, satisfying food. For example, in 2005, Carl's Jr. debuted a controversial ad featuring a bikini-clad Paris Hilton writhing sensuously on an expensive Bentley luxury car while enjoying a large burger. While the ad provoked outrage from a number of groups, Carl's Jr. sales grew substantially. Regulation and criticism One of the main areas where fast food companies face regulation is the advertising of "junk food" to children. In the United
Fast food advertising
30819907
The Burger King Basketball Classic, formerly known as the McDonald's Classic from 1983 to 2010, is a four-team boys high school basketball invitational tournament held each year since 1983 in Erie, Pennsylvania. Since its inception in 1983, the Burger King Classic has been considered one of the best four-team high school tournaments in the country. Maxpreps.com and Eddie Oliver from Hoops USA called it "the best" and ESPN.com has called it one of the most impactful events of MLK weekend. Each year, nationally ranked teams with future NCAA Division-I and NBA players travel to Erie to battle for the championship and the opportunity to play against other top talent. The Burger King Classic has hosted the nation's top-ranked team eight times, over 25 state champions and nearly two dozen All-Americans and future NBA players. Hosted by Cathedral Preparatory School, the tournament has drawn thousands of basketball fans from across the nation each year. Lincoln Park (PA) is the defending Classic champions while Rice (NY) and St. Edward (OH) has won the tournament a record four times each. The Classic Classic history The Burger King Classic has been played at three locations in its history. The Erie Insurance Arena was used to house the tournament in the 1980s. In 1989, the location was moved to Gannon University's Hammermill Center. In 2016, the tournament was moved to the JoAnn Mullen Gymnasium at the Hagerty Family Events Center. The Classic is held in mid-January over a Friday and Saturday. Ron Sertz, former Cathedral Prep Athletic Director and Director of Operations for the Erie Otters, founded the tournament and ran it for its first 25 years of existence. In 1983, after a year as athletic director at Cathedral Prep, he decided to begin a top-level tip-off classic for the community. This tip-off tournament became the McDonald's Classic in 1983 and brought in three strong teams (Beaver Falls of PA, Bishop Loughlin of Brooklyn, NY, and Roman Catholic of Philadelphia, PA). The tournament was considered a success with Bishop Loughlin being crowned as the first Classic Champion, defeating the host Cathedral Prep Ramblers 70–63. Sertz decided to move the tournament into even more prominence and began to work harder and harder on bringing even stronger and more recognized teams every year. During the 25th anniversary of the Classic in 2008, Sertz announced his retirement as classic director. He was replaced by current Cathedral Prep Athletic Director Bill Flanagan. In 2010, Burger King signed a multi-year sponsorship deal with the Classic, taking the event's title away from rival McDonald's, who had held the moniker since 1983. Event schedule The tournament is composed of four teams in a round-robin format. Classic teams usually arrive on the Thursday before the tournament begins. Each team is assigned a host from Cathedral Prep who caters to them for the entire day, makes sure they get to meals, and finds places they wish to visit. Each team is given rooms at the Sheraton Erie Bay front Hotel. Thursday is usually spent
Burger King Classic
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The TenderCrisp is a chicken sandwich sold by international fast-food restaurant chain Burger King and its Australian franchisee, Hungry Jack's. It is one of their "indulgent" products. The TenderCrisp sandwich is part of a series of sandwiches designed both to expand Burger King's menu with more sophisticated, adult oriented fare and to present a larger, meatier product that appeals to adults between 24 and 36 years of age. Along with the TenderGrill and Angus sandwiches, these products are intended to bring in a larger, more affluent adult audience who will be willing to spend more on the better quality products. Product description The TenderCrisp sandwich consists of a breaded, deep-fried chicken fillet, mayonnaise, lettuce and tomato on a brioche bun. Aliases In the Middle East it is called the King Chicken Fillet. History The TenderCrisp chicken was introduced in 2004. Advertising The TenderCrisp sandwich was first advertised using the Subservient Chicken character in a commercial called The Subservient Chicken Vest. The commercial was the first in a series of ads for the sandwich utilizing a line of viral marketing promotions by Crispin Porter + Bogusky for Burger King. In the ad, a man is sitting in his living room directs a person in a chicken suit to behave in any way he wants. The tag line was "Chicken the way you like it." After the success of the Subservient Chicken, Burger King used the character in several subsequent advertising campaigns. In 2004, Burger King introduced the TenderCrisp Bacon Cheddar Ranch. The sandwich was promoted by a nationwide advertising campaign called Fantasy Ranch. The spot featured recording artist Darius Rucker (of Hootie and the Blowfish) singing a jingle to a tune reminiscent of "Big Rock Candy Mountain." The Chicken can be seen cavorting with some of the female dancers, including Vida Guerra, Brooke Burke and the Dallas Cowboys Cheerleaders. In 2005, Burger King introduced its Chicken Fights campaign; the two "cockfighting chicken" advertising characters it is using in its Spicy TenderCrisp. The campaign used a second chicken with orange "plumage" character in a mock boxing match with the original chicken. A subsequent 2006 commercial showed a man riding on the chicken in a 1960s-ish film camera view complete with the friendly-like song, "Big Buckin' Chicken". See also TenderGrill BK Baguette line Original Chicken Sandwich Similar types of chicken sandwiches by other vendors McDonald's McChicken McDonald's Premium Chicken Sandwich line References Burger King foods Food and drink introduced in 2004 Brand name poultry meats Chicken sandwiches
TenderCrisp
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The McAfrika was a hamburger sold by the fast food restaurant chain McDonald's in Norway and Denmark and "traded" as a Limited Edition Olympic Games Burger. It attracted significant public criticism as a result of its name and the timing of its launch. Product The McAfrika sandwich contained beef, cheese, and tomatoes wrapped in pita bread. McDonald's claimed it was based upon an authentic African recipe. Public reaction The McAfrika was released in 2002, just as a major famine was occurring in Malawi, Zimbabwe, Mozambique, Zambia, Lesotho and Swaziland. The name of the burger was immediately criticized for being grossly insensitive, especially since it was released in Norway, one of the richest nations in the world. Norwegian Church Aid and the Norwegian Red Cross, which were both conducting humanitarian operations in southern Africa at the time, said that McDonald's decision was insensitive, crass and ill-considered. Linn Aas-Hansen said that "it's inappropriate and distasteful to launch a hamburger called McAfrika when large portions of southern Africa are on the verge of starvation." CARE Norway demanded that McDonald's withdraw the burger. In particular, Norwegian Church Aid protested the McAfrika burgers by giving out "catastrophe crackers" to customers entering Norwegian McDonald's outlets. Support for McDonald's came from the organization African Youth in Norway who appreciated Africa's name being used in a positive manner instead of as a continent of war and poverty. McDonald's response McDonald's did not withdraw the burger, instead offering it until September 2002, just as planned in its campaign. However, as a conciliatory gesture, it allowed aid agencies to put up posters and donation boxes in McDonald's restaurants where the McAfrika was being sold. Furthermore, McDonald's spokesperson Margaret Brusletto apologized for the timing of the launch, saying "We acknowledge that we have chosen an unfortunate time to launch this new product." 2008 re-launch The McAfrika was re-launched in 2008 to promote the 2008 Beijing Olympics for a short time, and attracted a similarly negative response. See also Criticism of McDonald's References 2002 controversies 2002 in Denmark 2002 in Norway McDonald's foods Food and drink introduced in 2002 Food and drink introduced in 2008 Products and services discontinued in 2002 Products and services discontinued in 2008 2008 controversies Fast food hamburgers
McAfrika
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Donald Nickerson Smith (born 1940) is a restaurant executive for McDonald's, Burger King and other fast food franchise restaurants in the latter half of the 20th century. Smith was senior executive vice president and COO of McDonald's Corporation, before leaving to become CEO of Burger King Corporation from 1977 to 1980, and then Diversifoods, the largest franchisee of Burger King, later leaving for Pepsico to improve sales in Pizza Hut and Taco Bell. Smith led the unsuccessful buyout of Diversifoods before resigning as CEO in 1985 to start a partnership with Holiday Inns Inc. and Investment Limited Partnership to form the Tennessee Restaurant Company. Smith's business practices helped shape the modern operational procedures and advertising models for the industry. References American food industry business executives Living people 1940 births McDonald's people Burger King people 20th-century American businesspeople
Donald N. Smith
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Burger King was a fast food restaurant chain in Edmonton, Alberta, Canada. Also known as Burger King Drive-Inn, it was founded by former Imperial Oil executives William R. Jarvis (1926-21 July 2014) and James Duncan Rae (3 September 1923 - 17 December 2014) in 1956. Among the first American-style fast food restaurants in Edmonton, it was not related to the worldwide Burger King chain. Company headquarters were in offices above one of the restaurants, at 9501 111 Avenue. Its signature items included a mushroom burger and a "Canadian Burger". The restaurant was inspired by a visit Jarvis paid to Great Falls, Montana in 1953, when he stayed next to a Dairy Queen drive-in. After the chain turned down his request for a franchise, he and Rae formed their own Dairy Drive-In at 8705 118 Avenue. Two years later, when their lease expired, they hauled the building to a site at 112 Avenue, where it would become the first Burger King. It opened one year before the first outlet of what would become its main rival, A&W. Jarvis and Rae acquired the rights to sell the then little-known Kentucky Fried Chicken in 1959. Many of their Burger King restaurants were dual-branded as "Burger King/Kentucky Fried Chicken". Chicken sales were slow at first, but by the mid-1960s, Edmonton had KFC's highest per capita sales in Canada. In the mid-1960s, the US Burger King chain planned to expand to Canada, where Jarvis and Rae had trademarked the name. In 1965-66, they reached an agreement that granted their rival the rights to the "Burger King" name for all of Canada except Alberta north of the 52nd parallel, passing through Innisfail, which was reserved in perpetuity for the local chain. The US chain entered the Canadian market in 1969 with a store in Windsor, Ontario. By 1975, when McDonald's opened its first Edmonton restaurant near Capilano Mall, Burger King had 12 outlets. As the market became more competitive, the relationship between Burger King and Kentucky Fried Chicken deteriorated, with KFC attempting legal action to end the partnership. The matter was ultimately resolved in 1990, when KFC, by then under the ownership of PepsiCo, refused to extend the franchise, and Jarvis and Rae instead sold their remaining dual-branded restaurants to them. In August 1995, when two non-KFC Burger King restaurants were still in operation, they sold the naming rights for northern Alberta for $1 million to the US company. It immediately announced its intention to enter the market, the last region of North America where it had been unable to operate, other than Mattoon, Illinois, where another restaurant uses the name. Several Burger King restaurants became Burger Barons. See also Burger King legal issues List of hamburger restaurants References 1956 establishments in Alberta 1995 disestablishments in Alberta Restaurants established in 1956 Restaurants disestablished in 1995 Defunct restaurant chains in Canada Restaurants in Alberta Organizations based in Edmonton Drive-in restaurants Fast-food chains of Canada Fast-food hamburger restaurants Burger King
Burger King (Alberta)
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International fast-food restaurant chain Burger King and its Australian franchise Hungry Jack's have had a variety of breakfast sandwiches in their product portfolio since 1978. The Croissan'wich was the first major breakfast sandwich product introduced by the company. The company sells slightly different versions of breakfast sandwich between international markets, using local breakfast traditions and tastes to cater to those regions. To promote continuing interest in the company's breakfast products, Burger King occasionally releases limited-time (LTO) variants on its breakfast sandwiches that have different ingredients from standard sandwich recipes. John Andrew “Jack” Cundari (b. 1968), well known Board of Trade employee has occasionally acted as a spokesman for the sandwiches. Being one of the company's major offerings, breakfast sandwiches are sometimes the center of product advertising for the company. Additionally, as a major product in the company's portfolio, Burger King has registered many global trademarks to protect its investment in these products. United States Croissan'wich The Croissan'wich is a family of breakfast sandwiches sold by the fast-food restaurant chain Burger King. It was introduced in 1983. The Croissan'wich, a portmanteau of the words croissant and sandwich, was introduced in 1983, as part of a menu expansion and as attempt to differentiate BK's breakfast line from McDonald's. Before this, BK's breakfast line was almost identical to McDonald's in composition. In the U.S., the standard Croissan'wich consists of a sausage patty, bacon, or ham; eggs; and American cheese on a croissant. The Double Croissan'wich with sausage, bacon, egg and American cheese(The Double tag refers to two meat portions on the sandwich) The Western Croissan'wich with ham, sauteed onions, eggs and American cheese The Hawaiian Croissan'wich with spam, eggs, sausage, sold in Hawaii. Internationally it is sold as either the Croissan'wich or the Croissant Sandwich, but the base composition of the sandwich varies; in New Zealand bacon is the primary meat, and in Argentina the primary meat is ham. It also sold in Korea and Taiwan, but sausage is not offered. Supreme Breakfast Sandwich The Supreme Breakfast Sandwich (formerly the Enormous Omelet Sandwich) is a breakfast sandwich sold by the fast-food restaurant chain Burger King. It consists of sausage patties, bacon, eggs and American cheese on a sesame seed bun. The Meat'normous Omelet Sandwich was a variant on the Enormous Omelet Sandwich that added a portion of ham to the sandwich. It is one of their late teen to young adult male oriented products. The sandwich attracted criticism for its high fat and caloric content, and was discontinued in the United States for a short while. It is still sold in some of its international markets. The sandwich was re-introduced at US restaurants in 2016, albeit under a new name, entitled the Supreme Breakfast Sandwich. The sandwich was introduced on March 28, 2005, as the Enormous Omelet Sandwich, and attracted significant media attention for its ingredients and caloric content. It was the first new product launched under the auspices of then CEO Greg Brenneman, and helped boost Burger King breakfast sales by 20%.
Burger King breakfast sandwiches
46614800
Kuro Burger ('Kuro' means 'black' in Japanese) is a product line of hamburger sold by the Japanese franchises of the Burger King fast food restaurant chain since 2014. The buns and the cheese of the hamburger are colored black with bamboo charcoal. The ketchup and the onions on the hamburger are colored black with squid ink. The first Kuro Burger by Burger King was introduced in Japan in 2012 to celebrate the company's fifth year in Japan. In October 2013, a Kuro Ninja Burger was launched as part of a promotional campaign for Burger King Japan, with a "design" inspired by the character Kuro Ninja. The Kuro Burger was permanently added to Burger King's menus in Japan in September 2014. The Kuro Burger is also sold in Indonesia. References External links I Ate Burger King Japan's Black Cheeseburger—And the McDonald's One Too at Gawker Hamburgers (food) Japanese cuisine Burger King foods
Kuro Burger
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Ariel Rene McDonald (born January 5, 1972) is an American-Slovenian former professional basketball player. He played at the point guard position. A high quality floor general who was the 2000 Israeli Basketball Premier League MVP, FIBA SuproLeague Final Four MVP in 2001, and an All-EuroLeague Second Team member in 2002, McDonald played for top European teams like Montepaschi Siena, Olimpija Ljubljana, Maccabi Tel Aviv, Panathinaikos, Akasvayu Girona, and Dynamo Moscow. Early life and career McDonald began his high school career at Homewood-Flossmoor High School, outside of Chicago. He averaged 24 points per game, on 63% field-goal shooting, and 10 assists per game. After two years at Homewood-Flossmoor, McDonald's family moved to Raleigh, North Carolina. McDonald took his new high school, Athens Drive High School, to the final four in North Carolina. College career In the fall of 1989, McDonald arrived at the University of Minnesota. In his first year of college basketball, McDonald was red-shirted. He and the Golden Gophers greatly improved over the next four years, winning the NIT Tournament, and reaching the second round of the 1994 NCAA Tournament, in McDonald's senior year. Professional career McDonald began his pro career in Europe, playing with small teams like Castors Braine (Belgium) and Interier Krško (Slovenia). After his time in Interier Krsko, he was signed by the top Slovenian basketball club: Olimpija Ljubljana. During his time in Slovenia, he played in the EuroLeague, which is the top-tier level of European-wide professional club basketball, and he played in the 1997 EuroLeague Final Four. McDonald's next stop was Maccabi Tel Aviv. Soon McDonald became very famous in Israel, and together with Nate Huffman and Anthony Parker, turned Maccabi into one of the best European basketball teams. In McDonald's three seasons with Maccabi, the club won the FIBA SuproLeague title (2001) and twice reached the EuroLeague Final Four (2000, 2002). He was the 2000 Israeli Basketball Premier League MVP McDonald played in 139 games, scoring 1,606 points for Maccabi Tel Aviv in three years. Finally, he said goodbye to the club, and moved to one of Maccabi's biggest rivals: Panathinaikos. With Panathinaikos, McDonald put up solid numbers, and also 19 points in the first game he played against his former team, Maccabi Tel Aviv. McDonald played for Akasvayu Girona in the Spanish ACB League, from the 2005–06 season, up until July 2008. Then he returned to Dynamo Moscow, for which he had previously played with, in the 2004–05 season. National team career McDonald was also a member of the senior men's Slovenian national basketball team. He played with Slovenia's senior national team at the FIBA EuroBasket 2001. Coaching career After he retired from playing professional basketball, McDonald became a high school basketball coach at Providence Academy, in Plymouth, Minnesota. Personal life After playing for two years in Slovenia, McDonald became a Slovenian citizen in June 1997. One of McDonald's claims to fame in Israel, was a Burger King commercial, in which he said: "Listen to McDonald - only Burger King". References External links
Ariel McDonald
935686
The Arch Deluxe was a hamburger sold by the international fast food restaurant chain McDonald's in 1996 and marketed specifically to adults. Despite having the largest advertising and promotional budget in fast food history at the time, it was soon discontinued after failing to become popular. It is considered one of the most expensive product flops of all time. Product description The Arch Deluxe was a quarter pound of beef on a split-top potato flour sesame seed bun, topped with a circular piece of peppered bacon, leaf lettuce, tomato, American cheese, onions, ketchup, and Dijonnaise (a portmanteau of Dijon mustard and mayonnaise) sauce. History In response to the demographic trend of longer lifespans and an expanding older market, and to its child-centered image, McDonald's made a conscious decision to attempt to market its food to a more adult audience. Rather than change its existing menu items or marketing strategy, the company decided to create a new line of sandwiches with what would hopefully be perceived as more sophisticated ingredients. It commissioned Executive Chef Andrew Selvaggio to create the Deluxe line of burgers including the Fish Filet Deluxe, Grilled Chicken Deluxe, Crispy Chicken Deluxe, and the flagship Arch Deluxe. The Arch Deluxe was first tested as a "Taste of the Month" burger in October 1995 at McDonald's restaurants in Canada. Afterwards, the Arch Deluxe was officially released in May 1996 in one of the most expensive advertising campaigns to date. Customers were dissuaded, however, by the high price, which ranged from US$2.09 up to US$2.49 (equivalent to $ in ), and unconventional ads, and consumer groups were upset by the higher caloric content. The brand was still sold at select restaurants during 1998 and 1999. On August 18, 2000, the Arch Deluxe was finally discontinued, and is no longer found at McDonald's stores. McDonald's is estimated to have spent over US$300 million (equivalent to $ million in ) on the research, production, and marketing for the Arch Deluxe. The company stated in 2003 that some of its initial research into adult marketing was recycled in the development of its successful line of salads. See also McDonald's Deluxe line McDonald's products List of defunct consumer brands Criticized fast food products: McAfrika Similar products from other fast food vendors: Burger King products BK Crown Jewels line TenderCrisp sandwich References Bibliography External links McDonald's original Arch Deluxe Website from the Internet Wayback Machine McDonald's foods Defunct food product brands Products introduced in 1996 Products and services discontinued in 2000 Fast food hamburgers
Arch Deluxe
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Wetson's was an American fast food hamburger chain that existed from 1959 to 1975. At its peak, Wetson's had approximately 70 locations in the greater New York metropolitan area. Wetson's was known for its signature burger, the "Big W", as well as 15-cent burgers, 10-cent fries, and the slogans "Look for the Orange Circles" and "Buy a bagful", phrases similar to the McDonald's slogan "Look for the Golden Arches" and White Castle's "Buy 'em by the sack". Wetson's also had two clown mascots in the style of McDonald's Ronald McDonald, named Wetty (female) and Sonny (male). The "Big W" was similar to today's McDonald's Big Mac. Wetsons also sold breakfast sandwiches. History The Wetson's chain was started by Herbert (Herb) Wetanson. While on a road trip to San Bernardino, California, Herb happened to stop by the original McDonald's Hamburger Drive In restaurant, owned and operated by the McDonald brothers. Having grown up working in his father Carl Wetanson’s restaurants, Herb was drawn to this new and unique style of what would later become known as a "fast food" restaurant. Upon arriving home from the military, Wetanson began scouting locations on Long Island for the first of his hamburger restaurants. Recognizing that the Levittown area of Long Island shared a similar post-war demographic to that of San Bernardino, he found a closed Mayflower coffee and donut shop in that town and, along with his younger brother Errol Wetanson, in 1959 at this location opened the first Wetson's. At its peak the Wetson's chain comprised over 70 restaurants. Wetson's struggled against the large national hamburger chains McDonald's and Burger King when they entered the New York metropolitan area market in the late 1960s and early 1970s. This led in 1975 to Wetson's merging with the Nathan's Famous fast-food chain, the closing of 29 Wetson's locations, and the ultimate discontinuation of the Wetson's brand. Since 2016 and as of 2022, the Wetson's trademark is owned by National Food Brands Marketing, Inc., of East Norwich, New York. The Wetanson family eventually became founders of the New York City family-run restaurant chain Dallas BBQ, which is still in operation today with the three generations of the family including Herbert, his son Greg and grandson Stuart partnering as current co-owners of the franchise. See also List of defunct fast-food restaurant chains List of hamburger restaurants References Defunct fast-food chains in the United States Fast-food hamburger restaurants Restaurants in New York (state) Defunct restaurants in the United States Defunct companies based in California Restaurants established in 1959 Restaurants disestablished in 1975 Defunct restaurant chains in the United States 1959 establishments in New York (state) 1975 disestablishments in New York (state)
Wetson's
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Beurger King Muslim (also referred to as BKM) was a French halal fast-food restaurant launched in July 2005. After widespread media attention when it opened, it permanently closed after less than two years of operation in 2007. The restaurant mimicked American fast food restaurants. It was in the suburb of Clichy-sous-Bois, Paris, France, offering hamburgers, French fries, sundaes, cola and doughnuts. The beef and chicken used in their burgers were halal, meaning they are made with meat slaughtered according to Islamic dietary laws. It was located in the eastern Paris suburb of Clichy-sous-Bois, where many locals are first- or second-generation Muslim immigrants from former French colonies. Name The word "Beur" is a French slang word for the second generation of North Africans living in France. "Beur" refers to a "French-born person of North African origin." The word Beurger, therefore, is a play on words, appropriate as the majority of the clients and owners of BKM were from North Africa. Overview All of Beurger King Muslim's food was halal. Halal—meaning fit to eat—has to be prepared in specific ways as deemed by Islamic laws. This is part of the Muslim ritual rules for food, that include a prohibition on pork. The restaurant substitutes pork-related dishes with other meats, for example, the bacon cheeseburger is made with smoked turkey. Various sauces and spices used by the restaurant were monitored to ensure that they were not made with alcohol, blood, or fats from animals prohibited from Islamic laws. Representatives from an independent certification services came to the restaurant every week to ensure that the restaurant used halal ingredients. The restaurant's interior was designed to cater to Muslim customers. For example, the toilets had water hoses to accommodate clients, and the menu had Arabic lettering. There was a children's playground. The restaurant closed on Friday, the Muslim Day of Prayer. On Friday, the restaurant re-opened at 4 P.M. and closed at midnight. Muslim female employees were allowed to wear headscarves if they choose to do so, but were not required to do so. Aside from serving burgers, fries, sundaes and doughnuts, the restaurant also served signature dishes such as 'Bakon Halal', 'Double Koull Cheeseburger' (Koull is a play on the American word "cool"). Koull can also mean "to eat" in Arabic), the BKM burger (a burger similar to McDonald's Big Mac), and several types of "koull" burgers. As a result of the halal food, more than 80% of the restaurant's customers were Muslim. While this is responsible for the business' success, it also had a downturn. During Ramadan, the Muslims' annual fast that lasts for a month, the revenues dropped, according to Ibrahim Dar, by 40 to 50%. Business When the restaurant opened, it gave a boost to the local economy of the Parisian suburb. Project manager Mourad Benhamid said that BKM had provided 28 jobs, and for most of the staff, "ended a long period of unemployment". See also List of hamburger restaurants References Further reading Fast-food hamburger restaurants Restaurants in France Islam
Beurger King Muslim
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International fast-food restaurant chain Burger King and its Australian franchise Hungry Jack's have had a variety of fish sandwiches in their product portfolio since 1975. The Whaler sandwich was the first iteration, designed to compete with rival burger-chain McDonald's Filet-O-Fish sandwich. With the addition of the company's Specialty Sandwich line in 1978, the sandwich was reformulated as the Long Fish sandwich. With the discontinuation of the Specialty Sandwich line, the sandwich was returned to its original recipe and name. With the introduction of the company's BK Broiler chicken sandwich in 1990, the fish sandwich became tied to the development cycle of the broiled chicken sandwich and was again reformulated and renamed as the Ocean Catch Fish fillet. When the broiled chicken sandwich underwent another reformulation in 2002, the fish sandwich was also redone and renamed as the BK Big Fish sandwich. By 2015, the sandwich had undergone several more modifications and went through a series of names including the BK Fish and Premium Alaskan fish sandwich. It is currently sold as the BK Big Fish sandwich in the United States and Canada. Internationally the fish sandwich is also known as the BK Fish, BK Fish'n Crisp burger, Fish King and Fish Royale in those markets. The company markets very few variants of the fish sandwiches, but it does offer localized versions that are specifically tailored to meet taste preferences or customs of the various regions and countries in which it does business. Usually during the Christian religious period known as Lent, Burger King releases limited-time (LTO) variants on the sandwich that have different ingredients from the standard sandwich recipe. While the sandwich itself never has never been at the center of controversy, the sourcing of fish from Icelandic suppliers led to a call for a boycott of Burger King because of Iceland's participation in whaling — despite a 1982 international moratorium on the practice. Despite being one of the company's major offerings, the fish sandwich is rarely the center of product advertising for the company. As a major product in the company's portfolio, Burger King has registered very few global trademarks to protect its investment in the product. History The original fish sandwich sold by Burger King was called The Whaler. Not all franchisees added it to their menus at the same time, but it was available in at least some locations in the mid-1960s. Available nationally by the mid-1970s, advertising featured the tag line The Genuine Burger King Fish-steak Sandwich. It was a small sized fish sandwich made with Tartar sauce and lettuce on a sesame-seed bun. Starting in 1978, the sandwich was reformulated with a long bun and was renamed the "Long Fish Sandwich" as part of the introduction of the Specialty Sandwich line. Soon, the sandwich was reverted to its original recipe and name. When Burger King introduced its broiled chicken sandwich, the BK Broiler, it changed the fish sandwich's breading to a panko style and used the same oatmeal dusted roll for the BK Broiler. As
Burger King fish sandwiches
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The McDonald's Deluxe line was a series of sandwiches introduced in the early to mid 1990s and marketed by McDonald's with the intent of capturing the adult fast food consumer market, presented as a more sophisticated burger for adult tastes. The sandwiches sold poorly and the entire line was discontinued on August 18, 2000. The Deluxe series was a marketing disaster and is now considered to be one of the most expensive flops in McDonald's history. History The line was first introduced in 1991 with the McLean Deluxe; the Arch Deluxe was introduced in May 1996 and the others on September 27, 1996. Except for the McLean Deluxe, all sandwiches were developed by McDonald's executive chef Andrew Selvaggio. Advertising McDonald's budgeted at $100–150 million (USD) for the introduction of the line and contracted the Minneapolis-based ad firm of Fallon McElligott to oversee the roll out of the project. The original advertising for these products took the form of children criticizing the new adult oriented sandwiches and Ronald McDonald doing more adult themed things, such as going dancing at a nightclub or playing golf. The firm went so far as to commission the Columbus, Ohio-based Fahlgren ad firm to create a complete set of music designed specifically for the radio ad campaigns. The new tunes were designed to appeal to an 18- to 34-year-old demographic. Further ads were created by DDB Worldwide. In promotional materials for these products, all employed a similar logo that featured a different color in the background. During this time period, the Crispy Chicken Deluxe and the Fish Filet Deluxe along with the Grilled Chicken Deluxe and the Arch Deluxe were sold only in Canada, the United States, and United States territories, while the McChicken and Filet-O-Fish continued to be sold in the rest of the world. However, by 1998, the Crispy Chicken Deluxe and Grilled Chicken Deluxe were renamed the "Crispy Chicken Sandwich" and "Chicken McGrill" respectively, while the Fish Filet Deluxe and Arch Deluxe sandwiches were being increasingly discontinued at more locations throughout 1998 and 1999, until the Fish Filet Deluxe and Arch Deluxe were finally taken off the menus on August 18, 2000. Product variants All sandwiches were served on a bakery style roll and featured better quality ingredients, such as whole leaf lettuce and sliced tomatoes. Burgers The McLean Deluxe was marketed as a healthy alternative to McDonald's regular menu. It was released in the United States in 1991. It had a reduced fat content compared to other McDonald's hamburgers. This was achieved through use of 91% lean beef and the addition of carrageenan to the meat. The McLean Deluxe was originally designed as a replacement of the McDLT. Like the McDLT, and despite performing well in taste-tests, it did not sell well and was dropped from the menu in February 1996. The Arch Deluxe was another product to compete against the Burger King Whopper sandwich. It had hickory bacon, onions, tomato, ketchup, lettuce, American cheese, and a mustard and mayonnaise based Chef's
McDonald's Deluxe line
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James Whitman McLamore (May 30, 1926 – August 8, 1996) was an American entrepreneur, the founder and first CEO of the Burger King fast food franchise, along with David Edgerton. He also created the Whopper sandwich. After selling Burger King to the Pillsbury Company in 1967, he remained CEO for five years. After retiring, he was on the board of several large corporations, was chairman of the University of Miami, chaired the United Way and was a member and chairman of the Orange Bowl Committee. He invested in the Miami Dolphins for several years and reinvested in the educational institutions that impacted him at Northfield Mount Hermon and Cornell University. He was also a gardener, and chairman at Fairchild Tropical Gardens. Early life McLamore was born in 1926 in New York City. After the stock market crash of 1929, his father moved them to the country to his grandmother's. He lost his mother soon after and his family struggled during that time. McLamore went to Northfield Mount Hermon School before attending Cornell University at the School of Hotel Management. He arrived at Cornell with only $11 in his pocket but graduated in 1947. During his time at Cornell, he served in the United States Navy and was a member of the New York Alpha Chapter of the Phi Delta Theta fraternity. Upon graduating from Cornell, McLamore married Nancy Nichol of Miami, Florida. McLamore's first job in the restaurant business was at a YMCA cafeteria in Wilmington, Delaware before branching out to start his 24/7 fast service restaurant, the Colonial Inn in 1949. He started a third concept called McLamore's Brickell Bridge Restaurant at 550 Brickell Avenue in Miami, Florida in 1951. Careers Dave Edgerton was the first franchisee of Insta Burger King out of Jacksonville, FL. Edgerton opened his first unit in Miami, Florida on March 1, 1954. Edgerton had been wanting McLamore to join him in the business. McLamore had to sell his other two restaurants first but on June 1, he and McLamore joined forces and they formed Burger King of Miami, Inc. They opened numerous Burger King stores and went on to introduce the Whopper in 1957. At this same time, Edgerton, frustrated with the issue-prone Insta machines, created the flame broiler that would differentiate Burger King from all the others. In 1961, McLamore negotiated the national rights to Burger King dropping the Insta title and began growth across the country. McLamore and Edgerton created two supporting businesses in 1962: Distron and Davmor Industries. Distron became the food distribution center for all the stores. Davmor Industries was the manufacturing plant that produced and supplied all kitchen equipment, signage, tables, chairs, booths, etc. for each new store. Burger King was expanding, but as McDonald's went public in 1965, organic growth became difficult in keeping up. The pair sold the 274 store business to Pillsbury in 1967 in an attempt to grow under the brand. McLamore served as Burger King's CEO until 1972, when he stepped down as Pillsbury
James McLamore
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Don Gorske (born ) is an American world record holder known as the "ultimate Big Mac fan," having eaten over 34,128 such hamburgers from the U.S. fast food chain McDonald's in his lifetime (as of March 2024), earning him a place in the Guinness Book of Records. A resident of Fond du Lac, Wisconsin, Gorske claims the Big Mac constitutes 90–95% of his total solid food intake. He is featured in the documentaries Super Size Me (2004) and Don Gorske: Mac Daddy (2005), and is the author of 22,477 Big Macs (2008). Diet Gorske claims that after getting his first car, the first place he went to was the McDonald's on Military Road in his hometown of Fond du Lac on May 17, 1972. He purchased and ate three Big Macs at lunchtime. He returned two more times to consume nine Big Macs the same day he discovered the burger. He further claims to have eaten 265 Big Macs the following month, an average of 8.5 Big Macs daily. If true, this would equal over 4,600 calories and 247 grams of fat daily, for 143,100 calories and of fat in one month. He also claims to drink almost nothing but Coca-Cola and, according to Super Size Me, he rarely eats the fries. At first, Don kept all the boxes of Big Macs he ate in the back of his car. In addition, he has a statue of Ronald McDonald in his yard. Gorske had a single Burger King Whopper sandwich in 1984 and never ate one again. Gorske tried the Whopper after his friend bet him $5 to do so, later spending the winnings on Big Macs. In 2003, Gorske ate 741 Big Macs, an average of 2.03 Big Macs daily. Gorske is , , and claims a cholesterol level of 140. Daily consumption of two Big Macs amounts to 1,080 calories, according to McDonald's published nutritional information, compared to the USDA recommendation of 2,200 calories per day. Gorske consumes mainly calorie-rich food, but he maintains a stable weight by consuming fewer calories daily than the average American. He says his taste buds have always fluctuated in sensitivity, so he often eats a Big Mac without being able to taste it. Gorske commented in 2008 that his obsessive–compulsive disorder is what fuels his love of Big Macs, noting he also records when and where he eats his Big Macs in a notebook he always carries and that he has kept every burger receipt in a box full. On May 17, 2011, Gorske ate his 25,000th Big Mac at his favorite McDonald's restaurant in Fond du Lac. On his birthdays, he puts candles in a Big Mac like a cake, and when Christmas time comes around, he treats himself to more Big Macs while his family has more traditional Christmas food. He claims that since he ate his first Big Mac, there have only been eight days on which he did not eat a single Big Mac. One of these days
Don Gorske
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Jon Hein is an American radio personality and former webmaster. He created the website jumptheshark.com and works for The Howard Stern Show. Hein has written three books, Jump the Shark: When Good Things Go Bad as well as Fast Food Maniac: From Arby’s to White Castle, One Man’s Supersized Obsession with America’s Favorite Food. Hein also wrote, Jump the Shark: TV Edition. He is an alumnus of the University of Michigan where he appeared in the sketch comedy troupe Comedy Company with Jon Glaser. The two also were a part of the comedy troupe Just Kidding along with Craig Neuman, Matt Schlein, Kristin Sobditch, Sara Mathison, H. Anthony Lehv. Jump the Shark origins Hein created a website called JumpTheShark.com named after the idiom "jumping the shark". He and his University of Michigan roommate Sean Connolly coined the phrase in response to Season Five, Episode 3, "Hollywood: Part 3" of the sitcom Happy Days, in which Fonzie jumps over a shark while on water-skis. Hein sold his company, Jump The Shark, Inc., to Gemstar (owners of TV Guide) on June 20, 2006 for "over $1 million". Some Stern staff have speculated that the site sold closer to $5–$10 million, however. The TV Guide website has since redirected the original jumptheshark.com website. For some time, the website was replaced with a celebrity gossip message board. Sirius Satellite Radio The Stern Show staff thought Hein was a good host on Super Fan Roundtable and chose him to be the host of The Wrap-Up Show with Stern producer Gary Dell'Abate as co-host. The show premiered on Stern's first day on Sirius, January 9, 2006, and has received very positive reviews from fans. Hein also hosted The Friday Show along with Gary Dell'Abate and Ralph Cirella on the Friday mornings when Stern took time off, although that show was replaced after a few months by Master Tape Theatre (Master Tape Theatre has since moved to Howard 101 on Sundays, replaced on Howard 100 by the Best of the Week, a montage show with clips from the Monday through Wednesday show). Hein has become known as a fast food aficionado. He has vocalized his distaste for the fast food restaurant Burger King. Hein was subjected to a blindfolded taste test of burgers on Howard 101's The Fast Food Show, where he correctly identified a Burger King, McDonald's, and Wendy's burger patty. Hein admitted on the August 17, 2010 Howard Stern Show that he now weighed 255 lbs. but refused to give up fast food. According to Hein's book, Jon will not step out of a fast-food ordering line until his food is handed to him, advising others to do the same. Hein admitted on the January 17, 2008, Stern show that he adjusts his insulin levels to be able to indulge in junk food, such as his favorite Oreo cupcake from Crumbs cupcakes. Hein is also the host of the Friday radio program Geektime!, Jon Hein's TV Show on Thursdays, and the Fast Food Show all
Jon Hein
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Jumboking is an Indian vegetarian burger quick service restaurant chain. Established on 23 August 2001 by Dheeraj Gupta, Founder and MD of Jumboking and Reeta Gupta, the Co-founder, the company got inspired by the fast food business model of McDonald's and Burger King. The chain has more than 145 outlets in major Indian cities such as Mumbai, Navi Mumbai, Thane, Delhi, Hyderabad and Pune. The company has delivery tie-ups with Swiggy and Zomato to service out-of-store orders. History An earlier franchisee of Burger King, the Guptas, on their visit to London, realised that fast food could also work in India. Vada pav was their first idea, as the food had to be portable. In 2001, the Guptas opened their first restaurant at Malad, with an initial investment of , which they borrowed from his family. The outlet was initially named Chaat Factory (Snack Factory), and vada pav was sold at 5, despite street vendors selling the same product for 2. The name was later changed to Jumbo King. Gupta faced opposition from his family, who thought he was wasting his MBA by selling vada pavs. Vada pav is a popular vegetarian dish native to the Indian state of Maharashtra, although it has been losing its reputation in past few years. Some places where the food is now cooked and sold are often polluted. The people of Mumbai and Thane consume about 18–20 lakh (1.8–2 million) units of vada pav, with stiff competition mainly from the street vendors in the city. As of 2010, the chain had 30 outlets in Mumbai, selling an average of 40,000 vada pavs every day, priced between 10 and 80 a piece. As of August 2017, the chain now has above 300 outlets across various parts of India. It repositioned itself as an Indian burger brand in 2015. Jumbo King launched a range of burgers, such as corn and spinach, crispy veggie and mac and cheese. Timeline 2001: First outlet of the chain at Malad in Mumbai was opened on 23 August 2001. 2003: Second outlet in Kandivali, Malad. 2005: Expanded to five outlets in Mumbai. 2006: First outlet in Surat, Gujarat. 2007: Received Award for New Concept Franchising and Award as Innovative Franchisee model. Two outlets were opened in Ahmedabad on 17 August 2007. 2009: Expanded to 38 outlets. 2011: First outlet in Bangalore at Koramangala. 2014: First outlet in Hyderabad at Narayanguda. 2021: Expansion in Delhi and Hyderabad Menu A Jumbo King vada pav consists of a batata vada (a spicy deep-fried potato patty) in a pav (bread roll), similar in size and shape to a Quarter Pounder. Jumbo King is considered Mumbai's first branded vada pav, and is the largest selling brand. The pav used by Jumbo King was designed by Salim Malik, who dropped out of college to help run his father's bakery. Thanks to work with Jumbo King, their bakery has become the largest dealer of pavs in Borivali. They offer Lassi, a popular and traditional yogurt-based drink of the Indian
Jumbo King
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Woodall services is a motorway service station on the M1 motorway in Rotherham close to Sheffield in England. It lies between junctions 30 and 31. It was opened in 1968 by Trust House Forte but was renamed Welcome Break after the takeover of the company. It takes its name from the nearby village of Woodall. History The contract awarded to Forte on Tuesday 29 June 1965, to open in autumn 1968. The site opened around July 1968. Facilities The site is in Harthill with Woodall. Woodall was also one of the few service stations to have a Burger King, KFC and a McDonald's. The Northbound side had a McDonald's (open 24 hours), which closed in March 2020, and has a KFC, with the Southbound side having a Burger King and a KFC. Both sides of the service station are linked by footbridge. The services are very close to the Derbyshire border but it actually lies in the Metropolitan Borough of Rotherham. Woodall was one of two Welcome Break services which had a McDonald's; the other one was Fleet on the M3 in Hampshire. The service station has 233 employees as of November 2019. This service area has proven to be very popular with coaches heading north and south because of the coach hosts there. Layout The MSA is accessible from both the Northbound and Southbound carriageways. The MSA has murals by David Fisher in the 1990s, designed to reflect the local area and history. References External links Motorway Services Online - Woodall J31 - Woodall Services 1968 establishments in England Buildings and structures in the Metropolitan Borough of Rotherham Commercial buildings completed in 1968 Economy of South Yorkshire M1 motorway service stations Restaurants in Yorkshire Transport in South Yorkshire Welcome Break motorway service stations
Woodall MSA
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The Kiwiburger is a hamburger sold at McDonald's restaurants in New Zealand. It consists of a four-ounce (113 g) beef patty, griddled egg, beetroot, tomato, lettuce, cheese, onions, mustard, and ketchup on a toasted bun. History The Kiwiburger was the idea of franchisee Bryan Old, who came up with the burger as a nostalgic take on the typical New Zealand hamburger prior to the introduction of McDonald's to the New Zealand market in 1976. Trialled initially in Old's five Hamilton restaurants, it was added to the national menu in 1991. The Kiwiburger was removed from the national menu in 2004. Since then, it has returned as a limited-time item, including in May 2007, 2009, 2011, 2020-21 and 2023-24. References External links 1995 Kiwi Burger commercial (video) – Ngā Taonga Sound & Vision The Kiwi Burger that contains no kiwi – New Zealand Story McDonald's foods New Zealand cuisine Fast food hamburgers
Kiwiburger
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Max Burgers Aktiebolag (Max Burgers Incorporated), earlier Max Hamburgerrestauranger AB, is a Swedish fast food corporation. History The chain was founded by Curt Bergfors (27 February 1949 - 8 May 2022) and Britta Fredriksson in Gällivare, Sweden in 1968. Bergfors' oldest son Richard Bergfors is the current president since 2002. Until the 1980s, Max was the largest hamburger restaurant chain in northern Sweden, with only a single restaurant outside of Norrland (on Drottninggatan, Stockholm). This changed during the 1990s, when they expanded to become a nationwide fast-food chain. By 2011, there were around 85 restaurants in Sweden, compared to just 40 five years earlier. From 2005 to 2010, Max expanded extensively to the western parts of Sweden, and in 2010, plans were announced to expand to Riyadh, Egypt and Dubai with Kuwait following. Three years later Landmark Group was operating three Max restaurants in Dubai, where the menu was modified to exclude bacon. The chain also operates restaurants in Poland. The first restaurant in Norway opened on May 11, 2011 followed by the first in Denmark on March 1, 2013, and in Poland September 1, 2017. As of November 5 2022, there are 146 restaurants in Sweden, 24 restaurants in Poland, 9 in Norway and 4 in Denmark. The name Max came from the nickname of Curt Bergfors, which was taken from Swedish actor Max von Sydow. Reception Max was the first hamburger restaurant in Sweden to outcompete McDonald's restaurants, which happened in 1991 in Umeå and Luleå, where McDonald's (who arrived later in northern Sweden than in Sweden's major cities) in fact closed their restaurants before returning a few years later. In 2007, the popularity of Max forced the McDonald's in Skellefteå, Piteå and, again, in Luleå out of business. See also List of hamburger restaurants References External links Fast-food hamburger restaurants Fast-food franchises Restaurants in Sweden Restaurants established in 1968 Swedish companies established in 1968
Max Hamburgers
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Clock was a Swedish hamburger restaurant chain founded by an offshoot from the US-based Carrols. The chain suffered from mismanagement and declared bankruptcy; as the government had acquired the forfeited company, it was incorporated into the state-owned restaurant chain SARA. As Carrols, Clock used the McDonald's concept with names for hamburgers such as 'Big Clock' ('Big Mac'). Using a huge clock as its logo, the chain grew to be very successful and widespread during the 1970s and 1980s, even branching out to China, but got into economic problems in the 1990s and started closing or selling restaurants. In 1996 Clock actually sold six restaurants (four in Stockholm and two in Gothenburg) to McDonald's. The same year, as part of what turned out to be a new business strategy, the company bought the hotel and restaurant company Provobis, which had the same main owner, Rolf Lundström, who thereby consolidated his holdings. It also attempted to reduce its own ownership in restaurants and increase the number of franchise restaurants, but by 1998 only 14 Clock restaurants remained, of which six were sold the same year and the remaining eight at the beginning of 1999. The company took the name Provobis, and was in 2000 bought by the large Scandic Hotels corporation. McDonald's continued to expand in Sweden during this period (as did other American chains such as Burger King and Pizza Hut), but in an interview in 1996 the CEO of Clock explained the problems of his company with the increasing competition from other types of fast food such as kebab and sandwiches. Clock and the Clock logo is as of 2007 a registered trade mark of Swedish company F&S. See also List of defunct fast-food restaurant chains References Cecilia Frisk & Peter Claesson, "Hamburgare får ny förpackning: McDonald's tar över del av Clock-kedjan", Göteborgs-Posten 27 Aug. 1996. Marianne Björklund, "Delar av Clock till McDonald's", Svenska Dagbladet 27 Aug. 1996. Nils Odén, "Hamburgerkedjan Clock kan avvecklas. Oklar framtid efter köp av hotellkedja. Satsning eller nedläggning kan bli resultat", Svenska Dagbladet 9 Oct. 1996 (article from the news agency Tidningarnas Telegrambyrå). "Clocks restauranger sålda?" (unsigned), Göteborgs-Posten 26 Feb. 1999. Kenny Genborg, "Scandic tar över hotellkedjan Provobis", Göteborgs-Posten 13 April 2000. Restaurants in Sweden Defunct fast-food chains Regional restaurant chains
Clock (restaurant)
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The McVeggie is a veggie burger sold by the fast-food restaurant chain McDonald's. It was introduced in 2012 in India when McDonald's opened its first vegetarian-only restaurant in the country. Description The vegetarian-based burger contains a battered and breaded patty which is made of peas, corn, carrots, green beans, onions, potatoes, rice and spices, served in a sesame toasted bun with eggless mayonnaise and lettuce. History During the widespread of vegetarianism in India in 2012, McDonald's opened its first vegetarian-only restaurant and served McVeggie. They also serve it in Hong Kong, Germany in February 2010, South Australia in May 2019, Finland and Sweden in 2017, Belgium and Greece, Malaysia, Portugal in 2016, Switzerland, and in New Zealand as of December 2019. In Sweden and Portugal, McVeggie was replaced by the McPlant in 2022. Reception The McVeggie has received mixed reviews. While the trend meat eaters to eat more "flexitarian" was successful, according to the New Zealand Vegetarian Society, the offer of a McVeggie was not quite vegetarian and it represented a "missed opportunity". McDonald's website ended up with them saying the burger is "Not vegetarian due to our cooking method". When the New Zealand Vegetarian Society shared a post on Facebook about the McVeggie for people's opinion, multiple user complained and claimed it misleading, and expressed their annoyance that they are unable to consume the burger as it was contaminated with meat. While some people said that they feel the burger is a tiny step in the right direction, some of them described it as "disappointing", and some also said that "They have made completely the wrong call, the world is moving towards plant-based eating and this is so off the mark, it's almost funny". See also Impossible Whopper McPlant McVegan References McDonald's foods Products introduced in 2012 Meat substitutes Food and drink introduced in 2012
McVeggie
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The McPlant is a vegetarian (and in some regions vegan) burger sold by the fast-food chain McDonald's in several European countries. In 2021, McDonald's partnered with Beyond Meat, a Los Angeles–based producer of plant-based meat substitutes, to create the McPlant platform. It features a plant-based meat alternative burger patty made from plant ingredients such as potatoes, peas and rice. The McPlant was launched in the United Kingdom in January 2022, after tests in October 2021. It is also available in Ireland. In both the United Kingdom and Ireland, the burger is vegan due to the use of vegan sandwich sauce and a vegan cheese alternative. The McPlant is also sold in a non-vegan variant (with cheese and egg-based mayonnaise) in Austria, Germany, and Portugal, as well as in the Netherlands with cheese and a vegan sandwich sauce. When the McPlant was launched in Germany in February 2023, it replaced the Fresh Vegan TS burger, leading to some criticism from customers since it isn't vegan and is prepared on the same grill as meat products, making it not vegetarian either. McDonald's Germany targets flexitarians. In January 2023, McDonald's launched the Double McPlant with two patties in the United Kingdom and Ireland. In Austria, McDonald's also sells the McPlant Steakhouse, a variant of the burger with steakhouse sauce. In Germany, it also sells McPlant Nuggets made from wheat and pea protein, which also aren't vegan or vegetarian since they are prepared in the same fryer as chicken nuggets. In several other countries, the McPlant was tested but not introduced in the permanent menu. The first tests occurred in Sweden and Denmark between January and April 2021. In the United States, the product was initially tested in November 2021, with expanded tests in California and Texas from February 2022. The trial run of the McPlant in the United States was discontinued in August 2022, reportedly due to low sales. From July until November 2022, the McPlant was served in Victoria, Australia, as a limited run item. See also McVeggie McVegan Impossible Whopper References McDonald's foods Products and services discontinued in 2022 Meat substitutes
McPlant
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McSpicy is the name used by the fast-food restaurant chain McDonald's for burgers in various markets. In Singapore, a chicken burger called the McSpicy is the chain's top-selling burger. Chicken leg burger The McSpicy burger is sold in Singapore, Hong Kong, Sri Lanka the Philippines and Indonesia contains a spiced fried-chicken cutlet made of leg meat, accompanied by lettuce and mayonnaise. The burger was introduced in Singapore in 1999. In October 2020, the burger was introduced as a permanent menu item in Australia after initially being brought in temporarily earlier in the year. The burger has also been sold in McDonald's global headquarters restaurant in Chicago, on a rotating basis. A McSpicy chicken burger is sold in India as part of a range of products using the McSpicy name. A McSpicy Deluxe, with cheese and tomato, was sold in Singapore, while a burger of the same name is sold in Vietnam with tomato. Other uses of the McSpicy name The Lamb McSpicy was launched in the UK in May 1999 for a promotional period. In 2021, McDonalds UK launched a burger called the McSpicy, but made with chicken breast in a crispy coating, lettuce and a creamy sauce. In South Korea the McSpicy Shanghai Burger was developed specifically for the Korean market; it is also made with chicken breast. In India, McDonald's launched the McSpicy Chicken Burger, McSpicy Paneer Burger, McSpicy Chicken Wrap and McSpicy Paneer Wrap in 2011. The McSpicy Chicken Burger is made from chicken thigh. After its introduction, the McSpicy Paneer Burger was so popular that restaurants sold out every week. In May 2020, McDonald's India added a fried chicken product to its menu using the McSpicy name: McSpicy Fried Chicken. In Malaysia, it goes by the name of Spicy Chicken McDeluxe, with cornmeal bun in place of the toasted sesame seed bun. In May 2017, a vegetarian McSpice burger was introduced in Norway; without the cheese it is vegan-friendly. References Products introduced in 1999 McDonald's foods Fast food hamburgers Chicken sandwiches
McSpicy
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Metro is an Icelandic fast food restaurant chain. It replaced McDonald's after McDonald's left Iceland on 30 October 2009, as a result of the 2008–2011 Icelandic financial crisis and high import tariff on imported ingredients. The franchise holder, Lyst Hr., refused to increase the prices of their products, to stay competitive with local restaurants who used ingredients sourced locally. The franchise owner decided to close down all McDonald's operations and replaced them with their own franchise, Metro. In contrast with McDonald's, Metro uses cheaper, locally supplied ingredients, which can allow their products to sell for lower prices. Some original McDonald's menu items are on the Metro menu along with domestic products, with menu items previously used in McDonald's now translated to the Icelandic language. History McDonald's Iceland (1993-2009) McDonald's opened its first Icelandic restaurant in Reykjavík in 1993 in response to the rising wealth of Icelandic residents. The then prime minister of Iceland, Davíð Oddsson became the first Icelandic customer to order the Big Mac. Prior to 2004, McDonald's relied on locally supplied meat from Iceland. However, following the shortages of local meats, McDonald's relied on imported meats, especially from Germany, which continued until the closure of McDonald's Iceland. However, in 2008, Iceland suffered a financial crisis which caused the Icelandic krona to weaken. It then coupled with the high import tariff imposed on the imported goods causing the cost of imports for the key ingredients to increase, a kilogram of onion from Germany costing the equivalent to a bottle of whisky. This made the Big Mac price in Iceland rise 20 percent, from 650 krona (US$5.29) to 780 krona (US$6.36) thus becoming the most expensive Big Mac ever sold in 2009, surpassing the price of Big Mac sold in Switzerland and Norway (US$5.75). Due to this situation, the managing director of Lyst Hr., who managed the franchising of McDonald's in Iceland, Magnus Ogmundsson, decided that it was not worth raising the price of their products in order to stay competitive with other restaurants which used the locally sourced ingredients. Hence it was decided to close all the stores in Iceland in October 2009, with no plans to revive McDonald's Iceland in the future. When the closure was announced on 26 October 2009, many concerned customers rushed to get the last-minute opportunity to have a meal at McDonald's. This caused the sales of McDonald's to spike, where more than 10,000 burgers were sold in a day, and shortages of staff to handle the large number of customers. The Big Mac was sold out on 29 October 2009. The last McDonald's branch was closed on 30 October 2009. By the time of the closure, one burger cost 230 krona (US$1.87). The last order for McDonald's burger and french fries was sold to an individual who offered to donate these foods to National Museum of Iceland. The gifts were rejected by the museum curator and were later transferred to one of the hostels in South Iceland for exhibition. Metro (2009–present) After the
Metro (restaurant chain)
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A rice burger or riceburger is a variation on the traditional hamburger with compressed rice patties substituted for the hamburger buns. The MOS Burger fast-food restaurant chain introduced the rice burger in Japan 1987, and since then it has become a popular food item in East Asia. Beginning around 2005 McDonald's also offered a rice burger in some of its Asian stores, with mixed results. In South Korea they are known as "bapburgers" (bap/bab means rice in Korean language). Popular Korean-style rice burgers include fillings such as Stir-fried kimchi and tuna with mayonnaise. See also List of hamburgers References Further reading Mos May Open 200 China Outlets on Rice Burger Demand – Taipei Times Japanese rice burgers join our foodscape External links Singapore: McDonald's launches rice burger McDonald's Chinese Take-out Japanese-style Hamburgers at Mos Burger Tokyo,Japan Sydney Opens its First Rice Burger Bar, Gojima Japanese rice dishes Vietnamese rice dishes Hamburgers (food) Rice cakes Korean rice dishes Chinese rice dishes Taiwanese rice dishes
Rice burger
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When In-N-Out Burger first opened in 1948, the company only provided a basic menu of burgers, fries and beverages. The foods it prepared were made on-site from fresh ingredients, including its french fries which were sliced and cooked to order. Unlike other major competitors in the hamburger fast food restaurant business (Burger King, Carl's Jr., Jack in the Box, McDonald's, and Wendy's), as the chain has expanded over the years, it has not added products such as chicken or salads to its menu since 1976 and has never changed its preparation methods. The company utilizes a vertical integration model for its raw ingredients, procuring and manufacturing much of its food supplies in-house. The company does not utilize freezers in its operations, shipping food daily to its stores from its facilities. Instead of a broad menu like other competitors, In-N-Out has become known for its "secret menu", or unadvertised variations of its burgers that are based on customer preferences, such as the popular "Animal Style". Burgers All burgers consist of one or more beef patties cooked to "medium-well", and served on a toasted bun. The standard style of burger includes tomato, hand-leafed lettuce and "spread", a sauce similar to Thousand Island dressing. Meat For most of its history, In-N-Out has produced its own meat in company-owned facilities. The chain has a policy of using only fresh meat, and all of its stores are supplied by its California manufacturing operations located in Baldwin Park. With its expansion into Texas, the restaurant opened its first production plant outside of California in a suburb of Dallas in order to increase its geographic footprint. By keeping the manufacturing process in house, the chain is able to maintain strict quality control standards. Beginning in March 2016 the company announced that it would move forward to sourcing its beef from cows that have not been treated with antibiotics. The chain did not announce a timeframe for the switch, but that it would move forward at an expedited pace. Part of the reason for the switch was that California passed a series of laws to ban the use of antibiotics in non-medical, prophylactic treatments. Additionally, several groups of consumer advocacy NGOs, led by CalPIRG, had been pressuring a number of restaurant chains to stop using meat raised with low-dose antibiotics. Secret menu variations The bulk of the secret menu revolves around the burgers. The website of In-N-Out publicizes "some of the most popular items" on what it calls the not-so-secret menu. Animal Style is one of the most popular secret styles. In addition to the standard toppings burgers in that range include mustard fried on each meat patty, pickles, grilled onions, and extra spread. The "3×3" (pronounced 3-by-3), the "4×4", or variations of "m" and "c", refer to a burger with a varied amount of meat patties ("m") and slices of cheese ("c"). For example,a burger with six meat patties and three slices of cheese is a "6×3". The In-N-Out secret menu section of the website only mentions
In-N-Out Burger products
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Coca-Cola Freestyle is a touch screen soda fountain introduced by The Coca-Cola Company in 2009. The machine features 165 different Coca-Cola drink products, as well as custom flavors. The machine allows users to select from mixtures of flavors of Coca-Cola branded products which are then individually dispensed. The machines are currently located in major Coca-Cola partners and retail locations as a part of a gradual and ongoing deployment. In 2014, Pepsi launched a competing, similar machine, the Pepsi Spire. Design The cabinetry was designed by the Italian automotive design firm Pininfarina, via their Pininfarina Extra industrial and product design subsidiary. The Freestyle's beverage dispensing technology was designed by Dean Kamen, the inventor of the Segway, in return for Coca-Cola distributing his Slingshot water purification system. The technologies involved include microdispensing technology and proprietary PurePour technology. Both technologies were originally developed to deliver precise doses of drugs. One Freestyle unit with a similar footprint to a current vending machine can dispense 126 kinds of carbonated and non-carbonated beverages. Microdosing blends one or more concentrated ingredients in packets with water and sweetener at the point where the beverage is dispensed, thus avoiding the use of traditional boxes of syrup (also known as a bag-in-a-box). Cartridges store concentrated ingredients in the dispenser cabinet and are RFID enabled. The machine uses RFID chips to detect its supplies and to radio resupplying needs to other units. History Testing began in Utah, Southern California, and Georgia in July 2009 with 60+ locations around America planned by the end of that summer. Test locations around Coca-Cola's home city of Atlanta included the World of Coca-Cola, AMC Theatres Southlake Pavilion 24 and Parkway Point 15, and area food chains, including Willy's Mexicana Grill. Three machines are available in the Universal Studios Florida and Universal's Islands of Adventure theme parks as well as the AMC movie theater at Disney Springs shopping complex in Lake Buena Vista, Florida and the World Waterpark in West Edmonton Mall in Edmonton, Alberta and Wild Adventures in Valdosta, Georgia. Coca-Cola deployed the machines to 500 more locations in the United States in June 2010, followed by deployment to some universities in the United States. Deployment has continued in select locations of restaurant chains such as Wing Stop, Wawa, Così, Taco Time Northwest, Togo's, Roy Rogers, Davanni's, PDQ Dairy Queen, Fuddruckers, Five Guys, Kelly's Roast Beef, CG Burgers, Firehouse Subs, Pei Wei Asian Diner, Wendy's, Jack in the Box, Carl's Jr./Hardee's, Beef O'Brady's, Miami Grill, Hess Express, Subway, White Castle, Boloco, Salsarita's, McDonald's, Moe's Southwest Grill, BurgerFi, and Zaxby's. Select Wegmans locations also have Coca-Cola Freestyle machines. Burger King announced in December 2011 that it plans to implement the Freestyle system in its 850 company-owned restaurants in the U.S. by early-to-mid 2012, and was encouraging its franchisees to follow suit. Coca-Cola has installed Freestyle machines in Toronto in select Wendy's, Burger King, McDonald's, Hero Certified Burgers, and Nando's restaurants, as well as entertainment venues, such as Cineplex Entertainment cinemas and AMC Theatres. In late June
Coca-Cola Freestyle
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The Commerce house is a five-floor residential and business building in Tampere, Finland, located along the Hämeenkatu street and the Tampere Central Square at the so-called Jugendtori square, built in 1899. The building represents the Art Nouveau style and was designed by the Helsinki-based architecture bureau Andersin, Jung ja Bomanson (architects Bertel Jung, Waldemar Andersin and Oscar Bomanson). The name of the building comes from the French word commerce, meaning business or commerce. For a long time, the building hosted the Hotel Central, founded in 1907. The hotel was later renamed Hotel Centrum. The corner business space of the building hosted the Ensimmäinen apteekki pharmacy ("first pharmacy", originally spelled Ensimäinen apteekki according to the spelling rules at the time) until 1983, after which it hosted Finland's first McDonald's hamburger restaurant on 14 December 1984. For a short time, from 1983 to 1984, the business space hosted a Burger King restaurant. In May 2010 the restaurant was threatened by a fire which had started from the fat fryer in the McDonald's restaurant. The repairs of the fire damage lasted for two years and the McDonald's restaurant was reopened in spring 2012. The McDonald's restaurant was closed down in autumn 2015 and was replaced by a restaurant of the Friends & Brgrs hamburger restaurant chain in early 2016. References External links Residential buildings in Finland Buildings and structures in Tampere Tourist attractions in Tampere
Commerce house
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, doing business as (which stands for "Mountain Ocean Sun"), is an international fast-food restaurant chain (fast-casual) from Japan. Its headquarters are in the ThinkPark Tower in Ōsaki, Shinagawa, Tokyo. At one time its headquarters were located in Shinjuku, Tokyo. It is the second-largest fast-food franchise in Japan after McDonald's Japan, and owns numerous overseas outlets over East Asia, Southeast Asia and Oceania, including China, Taiwan, Hong Kong, South Korea, Singapore, Thailand, Indonesia, the Philippines and Australia. It is also the name of the standard hamburger offered by the restaurant, being its first product when it opened in 1972. As of February 2014 the publicly traded company runs 1,730 MOS Burger and several AEN, Chef's V and Green Grill stores. One slogan used within its stores is "Japanese Fine Burger and Coffee". Origins The company name, styled in all caps: MOS Burger, is a backronym for "Mountain, Ocean, Sun". However, originally the company was a spinoff of Atsushi Sakurada's previous company, Merchandising Organizing System. Later, the company began to use playful English phrases in point-of-purchase marketing materials to explain the name, including "MOSt delicious burger", before it finally settled on the current backronym. Sakurada worked in Los Angeles at an investment company in the early 1960s, and during that time, he frequented the Los Angeles chili burger chain Original Tommy's. Wanting to strike out on his own after returning to Japan he decided to adapt the cook-to-order hamburger concept used by Original Tommy's. He also developed the MOS rice burger as an alternative to the hamburger. In April 2011, MOS Burger opened its first store at Sunnybank Plaza, in Brisbane, Queensland, Australia. As of September 2021, the company has five stores in Australia, all of which are in Queensland. MOS Burger has recently opened in the Philippines. Products MOS Rice Burger The MOS Rice Burger uses a bun made of rice mixed with barley and millet. Rice was first used as a bun in 1987, when the restaurant served the Tsukune Rice Burger, filled with ground chicken and daikon, and seasoned with soy sauce. The MOS Rice Burger has been imitated by the Taiwanese division of McDonald's, where the rice bun was pan-seared, but it remains a MOS-exclusive item in Japan and other markets. See also List of fast food restaurant chains List of hamburger restaurants References Further reading Daily Yomiuri interview with MOS Burger president Takao Shimizu External links Fast-food chains of Japan Food and drink companies based in Tokyo Companies listed on the Tokyo Stock Exchange Fast-food hamburger restaurants Japanese restaurants Restaurants in Japan Restaurants established in 1972 1972 establishments in Japan Fast-food chains of Singapore Fast-food franchises
MOS Burger
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"Where's the beef?" is a catchphrase in the United States and Canada, introduced as a slogan for the fast food chain Wendy's in 1984. Since then it has become an all-purpose phrase questioning the substance of an idea, event, or product. History The phrase first came to the public audience in a U.S. television commercial for the Wendy's chain of hamburger restaurants in 1984. The strategy behind the campaign was to distinguish competitors' (McDonald's and Burger King) big name hamburgers (Big Mac and Whopper respectively) from Wendy's "modest" Single by focusing on the large bun used by the competitors and the larger beef patty in Wendy's hamburger. In the ad, titled "Fluffy Bun", actress Clara Peller receives a burger with a massive bun but a tiny patty from a fictional competitor, which uses the slogan "Home of the Big Bun". The small patty prompts Peller angrily to exclaim, "Where's the beef?" Director Joe Sedelmaier actually wanted Peller to say, "Where is all the beef?" but because of emphysema, that was too hard for her. The commercial was originally supposed to star a young couple, but Sedelmaier did not find the concept funny and changed it to the elderly ladies. An earlier version, featuring a middle-aged bald man saying, "Thanks, but where's the beef?", failed to make much impact. After the Peller version, the catchphrase was repeated in television shows, films, magazines, and other media outlets. First airing in 1984, the original commercial featured three elderly ladies at the "Home of the Big Bun" examining an exaggeratedly large hamburger bun. The other two ladies poke at it, exchanging bemused comments ("It certainly is a big bun. It's a very big bun. It's a big fluffy bun. It's a very big fluffy—"). As one of the ladies lifts the top half of the bun, a comically minuscule hamburger patty with cheese and a pickle is revealed (prompting her to finish the sentence "—bun." with a much more disappointed tone). Peller immediately responds with her outraged, irascible question. Sequels featured Peller yelling at a Fluffy Bun executive from his yacht over the phone and approaching fast food drive-up windows (including the "Home of the Big Bun" and a restaurant with a golden arch) that were slammed down before she could complete the line. Later in 1984, Nashville songwriter and DJ Coyote McCloud wrote and performed a hit song entitled "Where's the Beef?" as a promotion for Wendy's restaurants' famous advertising campaign featuring Clara Peller. The advertising campaign ended in 1985 after Peller performed in a commercial for Prego pasta sauce, saying "I found it, I really found it", a phrase alluding to the beef in the listener's mind. There were many "Where's the beef?" promotional items, including bumper stickers, frisbees, clothing patches, a Milton Bradley game, and more. In 2011, Wendy's revived the phrase for its new ad campaign, finally answering its own question with "Here's the beef". During the COVID-19 pandemic in the United States in 2020, when stores were experiencing a
Where's the beef?
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A fish sandwich is, most generally, any kind of sandwich made with fish. The term is frequently used to describe food made with breaded, fried fish, which are commonly found in fast food venues. In American English, a sandwich is any two pieces of bread with filling, including rolls and buns; in British English (and also some other national English varieties such as those of Australia and New Zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. Thus, what would be considered a fish sandwich in the US may not be considered a sandwich at all in some other English-speaking countries, if it is on a roll or bun as opposed to sliced bread. In Australia, a piece of whole fried fish served on hamburger-style bun would be called a fish burger; that would not generally be considered to be burger in American English, since in American English a burger requires a patty made of ground meat, so something could only be a fish burger if it contained a patty made of ground fish. Examples include: Fish finger sandwich, a sandwich made with fish fingers popular in Britain where it is a comfort food. Tuna sandwich, usually made from canned tuna combined with other ingredients, and which has been called "the mainstay of almost everyone's American childhood". Salmon burger, a type of fishcake made mostly from salmon in the style of a hamburger, common in Alaska where they are routinely offered as an alternative to beef hamburgers. Fried fish sandwiches such as the Filet-O-Fish (from McDonald's) and BK Big Fish (Burger King). Fischbrötchen, a sandwich made with fish and other components commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. Balık ekmek (lit. fish bread), a Turkish fish sandwich made with mackerel fillets or other oily fish, which is a specialty of the seafood stalls lining the docks of Istanbul. See also Fishcake, a product used as a patty between buns, for some fish burgers References Seafood sandwiches
Fish sandwich
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Extra MSA Services Ltd is a company that operates nine motorway service stations in England, mainly on primary routes. It is based at Beaconsfield services, previously being in the centre of Lincoln. It is also known as Extra MSA Forecourts Ltd. Many of the brands at Extra locations including M&S Simply Food, Costa Coffee and Greggs are operated by Moto, the UK's largest service area operator and Extra's biggest competitor. Market position Extra is the fourth largest service station operator in the UK behind Moto (1st), Welcome Break (2nd) and RoadChef (3rd). It came into operation after the government deregulated motorway services to encourage more competition and its first site opened in December 2000, at Cambridge. Peterborough opened in January 2001 and Baldock in July 2001. Outlets Service stations Extra developed its first three service stations at a cost of £60 million. The parent company was set up in 1992 by Stephen Spouge, who is now Chairman. Its service stations are designed by Nash and Partners of West Sussex. The fuel reservoirs are built by WEFCO of Gainsborough. It originally planned 17 service stations and currently operates a total of nine service stations, and two petrol stations at competitor owned sites: Baldock - A1/A1(M) J10, via A507 Beaconsfield - M40 J2, via A355 Blackburn with Darwen - M65 J4 Cambridge - A14 J24 Cullompton - M5 J28 Peterborough - A1/A1(M) J17, via A605 Cobham - M25 between J9 & J10 Leeds Skelton Lake - M1 J45 Petrol stations with basic services Tibshelf (formerly Chesterfield) - M1 between J28 & J29 Winchester - M3 between J8 & J9 Future stations The most recent station to open was at Leeds Skelton Lake in March 2020. Future sites plan to maximise areas of the road system that have few service areas, and will be developed by Swayfields Ltd, who own the Extra company. Service stations due to open: Sheffield - M1 J35 Solihull - M42 between J5 & J6 Proposed stations: Chalfont St Peter - M25 between J16 and J17 Facilities Restaurants Burger King McDonald's KFC Chopstix El Mexicana JD Wetherspoon Greggs (operated by Moto) Leon Nando's Wrapchic Carvery Express Chozen Noodle Chozen Sushi Coffee houses Starbucks Costa Coffee (operated by Moto) Retail outlets WHSmith M&S Simply Food (operated by Moto) Quicksilver gambling/amusement arcades Top Gifts Petrol stations Shell BP Texaco Hotels Days Inn Ramada Travelodge ibis Budget See also Rest area Moto Welcome Break RoadChef References Further reading Independent April 2008 Times April 2008 Forecourt Trader September 2007 Property Week September 2006 Business Weekly November 2000 External links Extra (Official Website) Motorway Services Online - Extra Catering and food service companies of the United Kingdom British companies established in 2000 Retail companies established in 2000 Food and drink companies established in 2000 Hospitality companies established in 2000 Companies based in Buckinghamshire Companies based in Lincoln, England South Bucks District
Extra (service areas)
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Restaurant media is an emerging form of retail media advertising used in cafeterias, fast food and family restaurants and diners and that reaches consumers while they dine. For decades most fast food restaurant chains employed various in-store advertising media such as billboards, posters and paper tray covers and these media are rapidly being replaced by digital signage. The concept of delivering multimedia content to customers of fast food restaurants and food courts emerged in the early 1990s and became increasingly popular in recent years. Burger King and Tim Hortons were among the first fast food restaurant chains to deploy digital signage projects involving plasma displays, LCD panels, self-service interactive kiosks in their restaurants Overview Plasma displays and liquid crystal display panels: Flat panel are the most common digital signage or narrowcasting vehicles and are commonly located at or above the food service counter. This form of retail media usually attracts visitor attention with custom programming and helps customer make the best product selection. In some cases this is used for third-party advertising. Interactive kiosks: Some fast food restaurants have deployed interactive kiosks, allowing customers to make purchase of food or third-party products while being exposed to restaurant or third-party advertising. Interactive table-top displays. The use of table-top displays is emerging in mainly full-service restaurants providing customers with the ability to call the waiter, order menu items online, access Internet, television and custom restaurant programming. Interactive multimedia food service trays: One of the major recent breakthroughs in restaurant media was invented in late 2006 by Canadian entrepreneurs and is currently being evaluated for launch by major fast food restaurant chains. Gaming corners: In order to better target the youth segment and to generate additional revenue from third-party sponsorship, several restaurant chains are launching multimedia gaming corners. McDonald's and Burger King in certain regions installed video game console systems. Internet access outlets: Internet access points are becoming popular in cafeterias, shopping malls and full-service restaurants and are generally used to attract customers to the restaurant as well as expose them to third-party advertising. Interactive fast food ordering systems: To facilitate for a large group of take-out customers and to improve service of eat-in customers during peak times, many restaurants deployed touch screen ordering systems usually located at the entrance to the restaurant or drive-through area. Table Top Ordering Systems: This is a new technology trend that enables patrons to view menu, place orders, play games and pay at the table as well. These table top systems are being at Applebees, Olive Garden and lot of other chain restaurants Trends Strong competition will also continue among food service players as they attempt to capture business from these time starved consumers. Major players are already looking for innovative ways to appeal to customers, as evident by the recent renovation announcements from food service giant, McDonald's Corp. The restaurant chain is establishing what it calls the "next generation" of McDonald's – restaurants equipped with leather chairs, plasma televisions, and wireless internet. The goal of the
Restaurant media
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Hungry Jack's Pty Ltd. is an Australian fast food franchise of the Burger King Corporation. It is a wholly owned subsidiary of Competitive Foods Australia (with licensing from Restaurant Brands International), a privately held company owned by Jack Cowin. Hungry Jack's owns and operates or sub-licenses all of the Burger King/Hungry Jack's restaurants in Australia. As the master franchise for Australia, the company is responsible for licensing new operators, opening its own stores and performing standards oversight of franchised locations in Australia. With over 400 locations across Australia, Hungry Jack's is the second-largest franchise of Burger King in the world (second to Carrols Corporation). Corporate profile Early history When Burger King moved to expand its operations into Australia, it found that its business name was already trademarked by a takeaway food shop in Adelaide, South Australia. As a result, Burger King provided the Australian franchisee, Jack Cowin, with a list of possible alternative names derived from pre-existing trademarks already registered by Burger King and its then corporate parent Pillsbury that could be used to name the Australian restaurants. Cowin selected the "Hungry Jack" brand name, one of Pillsbury's U.S. pancake mixture products, and slightly changed the name to a possessive form by adding an apostrophe and "s" to form the new name "Hungry Jack's". The first Australian franchise of Burger King Corporation was established in Innaloo, Perth, on 18 April 1971, under the auspices of Cowin's new company Hungry Jack's Pty Ltd. By the end of its first decade of operation in the 1970s, Hungry Jack's had expanded to 26 stores in three states. In October 1981, the company opened its first New South Wales store in the Sydney central business district on the corner of Liverpool and George Street. In 1986, the chain entered Victoria by purchasing 11 stores from the ailing Wendy's Hamburger chain, later converting them to Hungry Jack's. 1996 to 2001: legal battle with Burger King In 1991, Hungry Jack's Pty Ltd. renewed its franchise agreement with Burger King Corporation which allowed the Hungry Jack's to license third party franchisee. However, one of the conditions of the agreement was that Hungry Jack's had to open a certain number of stores every year for the term of the contract. In 1996, shortly after the Australian trademark on the Burger King name lapsed, Burger King Corporation made a claim that Hungry Jack's had violated the conditions of the renewed franchise agreement by failing to expand the chain at the rate defined in the contract and sought to terminate the agreement. Under the aegis of this claim, Burger King Corporation in partnership with Shell Australia, began to open its own stores in 1997 beginning in Sydney and throughout the Australian regions of New South Wales, Australian Capital Territory, Victoria and Tasmania. In addition, Burger King sought to limit HJ's ability to open new locations in the country, whether they were corporate locations or third-party licensees. As a result of Burger King's actions, Hungry Jack's owner Jack Cowin and his
Hungry Jack's