Meat + Poultry - February 2010 - 28

McMENU

Restaurants catering to customers' convenience
are poised to do very well as the nation slowly
but surely moves out of the recession of the
past few years.
and other items are to be found on
the McDonald's menu, and she replies, "Our customers tell us, and
we really follow what they want."
She explains McDonald's got
started as a hamburger business, also

selling French fries and sodas. "So
the trends for our lunch menus here,
for example, are dictated by our 26
million daily customers in the U.S.
The menu items have to be what our
customers have come for."

The changes in people's working styles over the last decade have
had a great effect on the restaurant
business, and the lifestyle changes
impact the fast-food giant, too. "Eating-out occasions have changed,"
Proud says. "People are spending
more time in their cars, they are
commuting much longer distances
to work, there's a lot more multitasking going on."
In fact, a new report from Mintel
shows restaurants catering to customers' convenience are poised to
do very well as the nation slowly but
surely moves out of the recession of
the past few years.
And comfort foods are part of that
convenience. "There are a variety of
options for customers to choose from
and some may be more indulgent than
others, even though we've always had
the McDonald's basics," she notes.

Accentuating breakfast

Fast * Accurate Dicing!
with CES/Foodlogistik Dicers.
* Fresh & Tempered Meat
* Poultry
* Cheese
* Roasting Meat
* Sausages
* Cold Cuts
Foodlogistik dicers are
perfect dicing and portioning
of fresh or tempered frozen
meat (up to -4º)
* MS 84.21 * MS 100.3 * MS 120.4
* MS 84.3 * MS 105.3 * MS 120.5
* MS 100 * MS 120JM

HABLAMOS ESPANOL LLAMAMOS HOY

For more information contact: Don Ballein
CES/Foodlogistik U.S.A. * 2128 M So. Grove Ave.
Ontario, CA 91761 U.S.A.
Tel (909) 947-8511 * Fax (909) 627-0087
Toll Free 1-888-278-0885
dballein@foodlogistik.com

www.foodlogistik.com

28 * Meat&Poultry * February 2010 * www.MeatPoultry.com

As a result of that, breakfast has taken
on new importance for people, including commuters. So breakfast has become an increasing important focus
for the menu teams at McDonald's.
"Actually, we began reconfiguring
breakfast in the 1970s," says Proud.
"Our restaurants didn't even open
until 10:30, when they opened their
doors for lunch. We began with Egg
McMuffi ns and Breakfast Platters.
Later, we came out with something
revolutionary, our breakfast sandwiches, hand-held products containing sausage or egg."
The Egg McMuffi n came to life
in 1972. The whole idea of a "breakfast sandwich" was new, and this one
featured egg formed in a circle with
the yolk broken, a slice of cheese and
a slice of grilled Canadian bacon.
The invention of the Egg McMuffi n
opened a whole new area for McDonald's - the breakfast trade - freeing the
restaurant chain from concentration
on lunch, for the most part.
That was the genesis of McDonald's focus on breakfast. The company
knew many people would eat break-

http://www.foodlogistik.com http://www.MeatPoultry.com

Meat + Poultry - February 2010

Table of Contents for the Digital Edition of Meat + Poultry - February 2010