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McDonald's, Metro, Taco Bell - Waar is hulle gebore?

McDonald's, Metro, Taco Bell - Waar is hulle gebore?


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Wit kasteel

Die eerste White Castle-lokasie is in 1921 in Wichita, Kan., Geopen, wat dit die oorspronklike Amerikaanse kitskosburgerketting maak. Die stigter, Bill Ingram, het $ 700 gebruik om die beginplek oop te maak en het die ketting se handtekeningskyfies bedien. Die volgende jaar word die tweede White Castle in El Dorado, Kan., Geopen, en teen 1924 brei Ingram die ketting uit na Omaha, Neb. En Kansas City, Mo.

Burger King

Die voorganger van hierdie burger-megaketting is oorspronklik in 1953 in Jacksonville, Florida, gestig deur familielede Keith J. Kramer en Matthew Burns. Hulle het besluit om hul eerste plek Insta-Burger King te bel vanweë die braaikuikens wat hulle gekoop het om die hamburgers, genaamd Insta-Broilers, te kook. Die volgende jaar het James McLamore en David Edgerton begin met die opening van Insta-Burger-franchises in Miami-hulle het die Insta-Broilers vervang met die vlam-braaikuikenstelsel waarvoor Burger King bekend is. Weens finansiële ontberings het Kramer en Burns die maatskappy in 1959 aan McLamore en Edgerton verkoop; hulle het daarna die ketting Burger King herdoop.

Carl se Jr.

In 1941 het Carl Karcher en sy vrou Margaret 'n worsbroodjiekar in Anaheim, Kalifornië, gekoop. Binne die volgende vyf jaar het hulle uitgebrei na vier karre en Carl's Drive-In Barbecue, hul eerste restaurant, oopgemaak. Die Karchers het toe Carl's Jr.-plekke begin oopmaak, wat 'n verkorte weergawe van die Drive-In-spyskaart bevat en ook kleiner is (vandaar Jr.).

Chick-fil-A

Die Dwerghuis (oorspronklik The Dwarf Grill) het in 1946 in Hapeville, Ga, begin, toe ''n jong man met die naam Truett Cathy en sy broer Ben hul spaargeld saamgevoeg het, hul motor verkoop en 'n lening aangegaan het om $ 10 000 te betaal om die dwerg oop te maak. Rooster. " Dit het 10 toonbankstoele en vier tafels. Teen die middel van die 1960's het Cathy 'n handjievol ander Dwarf House-plekke geopen en uitgebrei tot 'n aantal Chick-fil-A-lokasies in winkelsentrums in Georgië.

KFC

In 1930 tydens die Groot Depressie, open Harlan Sanders sy eerste restaurant in 'n vulstasie in Corbin, Ky, genaamd Sander's Court & Café. Teen 1952 het The Colonel begin met die franchise van sy gebakte hoenderonderneming.

McDonald's

In 1940 het die broers Mac en Dick McDonald McDonald's Bar-B-Que in San Bernardino, Kalifornië, geopen; agt jaar later het hulle besluit om die konsep van die restaurant op te knap om te voldoen aan hul winsgewendste spyskaart, hamburgers - hulle het die restaurant McDonald's hernoem. In 1954 het die multimixer -verkoopsman Ray Kroc die restaurant besoek en is hy oorweldig deur die doeltreffende stelsel wat deur die McDonald's -broers ontwikkel is; hy het die handelsmerk begin franchise en 'n jaar later die maatskappy gekoop.

Starbucks

Die eerste Starbucks is in 1971 op die Pike Place Market in Seattle geopen; die naam is geïnspireer deur die klassieke roman van Herman Melville Moby-Dick. Van die begin af het Starbucks koffiebone van verskillende plekke regoor die wêreld ingevoer. In 1976 trek die koffiewinkel in die straat af na 'n nuwe plek.

Metro

Die idee vir Subway is geïnspireer deur die besluit van stigter Fred DeLuca om 'n toebroodjiewinkel te open om te help betaal vir sy mediese skoolopleiding. Die idee om die winkel oop te maak, kom van dr. Peter Buck, wat DeLuca $ 1.000 geleen het om die oorspronklike ligging van die toebroodjiewinkel in Bridgeport, Conn., In 1965 te open en sy sakevennoot geword het. Die eerste winkel heet Pete's Super Submarines, en eers in 1968 kry die ketting die naam Subway.

Taco Bell

Glen Bell, geïnspireer deur die McDonald's -broers, het 'n burgerplek met 'n soortgelyke model geopen. Maar sodra ander die idee begin inslaan, besluit Bell om 'n nuwe spyskaartkonsep te bedink. Hy begin in 1954 knapperige taco's verkoop met 'n kombinasie van Mexikaanse bestanddele wat ontwerp is om die Amerikaanse smaak in sy nuwe restaurant, Taco Tia, in Downey, Kalifornië, te behaag. konsep Taco Bell.

Wendy se

Dave Thomas het die eerste Wendy's -lokasie op 15 November 1969 in Columbus, Ohio, geopen. Die jaar daarna het Thomas 'n tweede plek van die handelsmerk geopen, hierdie keer het hy 'n deurry-opgaapvenster bygevoeg. Van die begin af bedien die ketting sy kenmerkende vierkantige hamburgers en milkshakes.


Burger King doen 'n beroep op sy kliënte om by McDonald's te bestel

Terwyl die Verenigde Koninkryk sy tweede sluiting onder oë het, het Burger King die Britse publiek aangemoedig om voortdurend kos te bestel, uit alle winkels.

Terwyl die Verenigde Koninkryk hom voorberei om nog vier weke van inperking die hoof te bied, het Burger King iets gedoen wat hy gedink het dit nooit sou doen nie.

Die COVID-19-uitbraak het daartoe gelei dat 2020 een van die belangrikste jare in die moderne geskiedenis geword het. Vir 'n paar maande was feitlik die hele wêreld in die steek gelaat. Mense word aangeraai om tuis te bly om die verspreiding van die virus te voorkom en slegs te gaan wanneer dit absoluut noodsaaklik is. Slegs om te gaan werk as dit 'n sleutelrol is, of om voedsel en voorrade te kry.

Dit beteken die tydelike sluiting van kroeë en restaurante in baie dele van die wêreld. Diegene wat steeds afleweringsdienste kon aanbied, waaronder 'n aantal kitskosketens in die Verenigde Koninkryk. Terwyl die land in die loop staar van 'n tweede sluiting, wat later hierdie week begin, het Burger King 'n verklaring uitgereik wat niemand gedink het hulle ooit sou sien nie.

Die titel van die verklaring lui "bestel by McDonald's". Dit is reg, die gevestigde kitskosonderneming moedig kliënte aktief aan om by sy eerste mededinger te koop. En die res van sy mededingers. Later in die verklaring noem Burger King ook Pizza Hut, Subway, Taco Bell en 'n aantal ander mededingende eetplekke. Dit merk selfs 'n paar minder bekende Britse burgerkettings in 'n opvolg-tweet.

Ons weet, ons het ook nooit gedink dat ons dit sou sê nie. pic.twitter.com/cVRMSLSDq6

& mdash Burger King (@BurgerKingUK) 2 November 2020

Dit is nie die Burger King se bestuurder van sosiale media wat ontslaan word en soveel skade doen as wat hulle moontlik kan op pad by die deur uit nie. Dit is eintlik 'n baie slim bemarkingsbeweging van BK se kant af. Die doel van die verklaring is nie om sy eie kliënte weg te jaag in die teoretiese arms van 'n mededingende restaurant nie. Die bedoeling is om die Britse publiek aan te moedig om aan te hou om hul dienste te gebruik, sowel as almal s'n tydens die tweede inperking.

'Dit is altyd die beste om 'n Whopper te kry, maar om 'n Big Mac te bestel, is ook nie so erg nie,' lui die uiteinde van die verklaring. Dit is waarskynlik regverdig om te sê dat nóg Burger King nóg McDonald's genoeg sal ly dat hulle nie die ander kant hiervan sal haal nie. Dit is egter steeds 'n goeie gebaar van Burger King. Ons wonder of McDonald's met 'n soortgelyke boodskap sal antwoord.


Dien Taco Bell ‘Grade D, maar eetbaar ’ vleis?

Eis

Gradering

Om die publiek te beskerm teen siektes wat deur voedsel oorgedra word, word vleisprodukte ('n groep wat beesvleis, vark, lam en kalfsvleis insluit) wat in die VSA verkoop word, ondersoek deur die Food Safety and Inspection Service (FSIS), 'n agentskap van die Amerikaanse departement van Landbou (USDA), om te verseker dat hulle voldoen aan die Amerikaanse voedselveiligheidsstandaarde vir veiligheid, heilsaamheid en akkuraatheid in etikettering in ooreenstemming met die Federal Meat Inspection Act (FMIA). Die FSIS 'gradeer' egter nie vleis as deel van die standaardinspeksieproses nie: inspeksie is streng 'n slaag-/druipstelsel, en vleisprodukte slaag óf word as ongeskik verwerp. Daar bestaan ​​nie iets soos vleis van die graad "maar eetbare" of "slegs troeteldiervoedsel" nie.

As 'n vleisprodusent wil, het hy kan laat sy produkte deur 'n USDA -beoordelaar gradeer, wat dit in een van die agt kategorieë sal toewys: Prime, Choice, Select, Standard, Commercial, Utility, Cutter en Canner. Volgens die USDA:

USDA Prime, Choice, Select en Standard grade kom van jonger beesvleis. Die hoogste graad, USDA Prime, word meestal deur hotelle en restaurante gebruik, maar 'n klein hoeveelheid word op kleinhandelmarkte verkoop. Die graad wat die meeste verkoop word, is USDA Choice.

Standaard- en kommersiële beesvleis word gereeld as ongegradeerde of as 'handelsnaam' -vleis verkoop.

Die drie laer grade - USDA Utility, Cutter en Canner - word selde, indien ooit, in winkels verkoop, maar word eerder gebruik om beesvleis en ander vleisprodukte soos frankfurters te maak.

Hierdie graderingsproses is egter opsioneel, en selfs vleis wat aan die laagste grade toegeken word, is heeltemal eetbaar. Dit is duidelik dat sommige vleissnitte en vleissoorte smaakliker of voedsamer is - en daarom aantrekliker (en duurder) is vir verbruikers - maar elke vleisproduk wat deur die USDA -inspeksie geslaag word, is as geskik vir menslike gebruik gesertifiseer. Enige vleis wat nie die basiese USDA -inspeksieproses slaag nie, word van die hand gewys; dit word nie as 'n "lae, maar eetbare" of slegs "troeteldiervoedsel" aangewys nie.

Boonop is die idee dat vleis “Graad D maar eetbaar” genoem word, in stryd met die hele konsep van gradering. 'Graad D maar eetbaar' sou impliseer dat sommige graad D -vleis geskik was vir menslike gebruik en ander nie - maar wat sou die punt wees om 'n graad te skep?
klassifikasie vir voedsel wat nie die primêre funksie van die onderskeiding van eetbare van oneetbare produk gedien het nie?

As daar werklik twee soorte laegraadse (dit wil sê "graad D") vleis is, sou die tipe wat nie geskik is vir menslike gebruik nie, 'n duidelike ander gradering (soos "graad F") hê om enige verwarring tussen Die twee. Net soos die briefie wat 'n oneerlike motor van die tref-en-trap-motor agtergelaat het in 'n ander bekende legende, is die etiket "Graad D maar eetbaar" 'n intrige, 'n uitgedinkte detail wat nodig is vir die effektiewe vertel van 'n verhaal, en nie iets wat in die werklike lewe teëgekom.

Die bron van hierdie legende is ongetwyfeld die voorkoms van kartonne voedselprodukte met die etiket "Slegs vir institusionele gebruik" wat gereeld voorkom by fasiliteite wat groot hoeveelhede maaltye berei (bv. Restaurante, hospitale, skole, gevangenisse, militêre basisse). verkeerdelik geïnterpreteer dat die produkte in die kartonne sub-standaard is. Die aanduiding "Slegs vir institusionele gebruik" het niks met kwaliteit te doen nie, maar dit is 'n aanduiding dat die inhoud van die karton in grootmaat verpak en verkoop is vir institusionele gebruik en dus vrygestel is van federale etiketteringsvereistes wat andersins van toepassing sou wees indien die inhoud is afsonderlik aan huishoudelike verbruikers verkoop. (Dit is byvoorbeeld nie nodig dat voedselprodukte wat vir institusionele gebruik verkoop word, voedingsinligting op elke verpakking bevat nie, soos dit sou wees as dit op die rakke van die kruidenierswinkels verkoop word.)

Sentraal in hierdie legende is twee temas: voorbereide geregte wat deur instellings bedien word, of kitskos-afsetpunte smaak nie so lekker soos by die huis nie, en jeugdigheid, opvoedkundige ambisies, mislukte misdadigheid, of 'n vasbeslotenheid om te eet in die goedkoop alles laat 'n mens aan die genade van die kulinêr gewetenlose. 'N Sekere mate van ongemak word altyd geassosieer met die toevertrouing van die voorbereiding van wat ons eet aan vreemdelinge, soos blyk uit die vele voedselbesmettingslegendes wat in omloop is, maar hierdie angs doen oor die algemeen weinig meer as om rustig op die agtergrond deur te dring, solank die kos wat ons' herbediening is redelik lekker en dit lyk asof daar nie daarmee gepeuter is nie. As smaak egter by die venster uitkom of as daar iets verkeerd lyk, begin ons ons afvra wat werklik in die kombuis aangaan, en ons wend ons dikwels tot wonderlike verduidelikings om die tekort tussen ons verwagtinge en wat ons bedien is, te verduidelik. As gevolg hiervan word institusionele of restaurantaanbiedinge wat nie so lekker smaak as tuisgemaakte kookkuns nie, toegeskryf aan die feit dat dit eerder gemaak is van onderaardige bestanddele as dat dit 'n produk is van massaproduksie.

As 'n kitskoswinkel ook spyskaarte kan aanbied vir minder as wat ons dink hulle moet kan verkoop, soek ons ​​na verduidelikings wat die vermoë van massa -aankope te bowe gaan, naamlik dat dit 'n hoek moet sny in die kwaliteit van bestanddele. Vanweë die uiters lae pryse van Taco Bell, is die "Graad D, maar eetbare" legende meer aan die kitskosketting geheg as aan enige ander (hoewel dit ook na McDonald's en Subway verwys is).


McDonalds geheime spyskaart

Dit is 'n lys van die beste en gewildste McDonalds se geheime spyskaartitems. Daar is 'n rede waarom sommige van hierdie geheime spyskaart -items van McDonalds selfs gewilder is as gewone McDonalds -bestellings. Deur hierdie geheime spyskaarte te ontdek, voel u asof u 'n verborge skatkis gevind het wat u nie kan wag om oop te maak nie. Maar die verrassing in die McDonalds Secret Menu wat tonne heerlike hamburgers, toebroodjies en nageregte bevat. So, wat is op die geheime spyskaart van McDonalds, vra jy? Al die items op die geheime spyskaartlys van McDonalds is baie gesog omdat dit vars opsies vir die gewone spyskaart bied. En dit is eksklusiewe items wat slegs die "in die kennis" kan bestel. U het nou die geleentheid om 'n paar interessante en unieke items wat McDonalds te bied het, na te gaan. Kyk hieronder om die volledige te ontdek McDonalds geheime spyskaart.

Die skeppers van die geheime spyskaart van McDonalds is diegene wat dit gewaag het om te droom. Diegene wat gedink het, "hey, ek kan dit beter maak". En dit is presies wat hulle gedoen het. Hierdie items versprei mond tot mond en op die internet en word die lys wat u hieronder sien. Ons het al die inligting op een plek saamgebring, sodat u nie op die internet hoef te soek om uit te vind wat u wil weet nie. Ons bied 'n paar inligting oor die beskikbaarheid, pryse, gewildheid en die spyskaart vir elke item.

Die belangrikste is dat ons die instruksies gegee het hoe om elke geheime spyskaart by McDonalds te bestel. Dus, vir die geval dat u 'n bietjie skaam is om self uit die geheime spyskaart te bestel, het ons die stappe gegee oor hoe u u gunsteling menu -hack by McDonalds kan bestel.

Moenie vergeet om na al die ander wonderlike geheime spyskaarte op ons tuisblad te kyk nie!


Ja, gesonde kitskos is moontlik. Maar eetbaar?

Toe my dogter ongeveer tien jaar gelede 'n tiener was, het sy 'n vegetariese fase beleef. Destyds was die uitbetaling vir ortodontiese besoeke 'n reis na Taco Bell, waar die enigste ding wat ons kon eet, boontjieburrito's en taco's was. Dit was nie my gunsteling maaltyd nie, maar die pap boontjies in die sagte tortilla of skerp dop was 'n bietjie kalmerend, en die soet "warm" sous het die ervaring behoorlik genoeg gemaak. Ek het gewoonlik twee of drie gepoleer.

Ek het gedink aan die stop van die Taco Bell tydens 'n onlangse reis. Ek het besluit om die slaggate van lughawekos te vermy om veganisties te wees vir die lengte van die reis. Dit is nie maklik nie. Toe ek by Terminal C in Dallas/Fort Worth kom, kon ek nie nog 'n Veggie Delite van Subway verdra nie, 'n slegte gekapte slaai op slegte brood. Ek dwaal toe op na die Taco Bell Express oorkant Gate 14 en vra optimisties vir die kassier of ek 'n boontjieburrito sonder kaas of suurroom kan kry. Hy wys op 'n hoek op die boonste skerm waar die "fresco" -spyskaart pico de gallo in plaas van suiwel aanbied, en verkoop my dan op 'n meerlagige "fresco" boontjieburrito vir ongeveer 3 dollar. Terwyl hy besig was om te praat, het die kliënte regs en links, beide pasgemaakte, pakdragende mense, wat honger en berusting het, opgewek. Hulle was ook nie bewus van die fresco -spyskaart nie. Die een het probeer om 'gesond te eet onderweg', terwyl die ander 'veganiese kinders' wou hê. Soos ek, was hulle geïntrigeerd deur 'n kitskosburrito met ongeveer 350 kalorieë, of minder as die helfte soveel as 'n Fiesta Taco-slaaibak. Dit was ook nie sleg nie.

Twaalf jaar na die publikasie van 'Fast Food Nation' en amper so lank sedert Morgan Spurlock hom amper doodgeslaan het, het ons verhouding met kitskos verander. Ons het van die fluitjie-blaas-stadium na die stadium met hoër verwagtinge gegaan, en daar word aan sommige van die verwagtinge voldoen. Verskeie state het maatreëls getref om die inperking van plaasdiere te beperk. In-N-Out Burger het getoon dat u nie u werknemers te min moet betaal om winsgewend te wees nie. Daar is tientalle plant-gebaseerde alternatiewe vir vleis, met meer en meer wat op pad is, dit is redelik goed.

Die vervulling van hierdie verwagtinge het tot hoër verwagtinge gelei. My ervaring op die lughawe bevestig net wat ek al jare van ontleders in die kitskosbedryf gehoor het. Na die sukses van ondernemings soos Whole Foods en gesonde (of teoreties gesonde) handelsmerke soos Annie's en Kashi, is daar nou 'n mark vir 'n kitskosketting wat nie net self gesond is nie, maar ook vegetariese, volhoubaar en selfs menslik. En dit is kitskos: goedkoop. "Dit is belangrik, en ek glo dat dit afkomstig is van die begeerte van die verbruiker om keuses en meer balans te hê," sê Andy Barish, 'n restaurantontleder by Jefferies LLC, die beleggingsbank. 'En dit is nie meer net die kus nie.'

Ek praat nie van tekengebare nie, soos McDonald's vrugte-en-jogurt-parfait, waarvan die kalorieë meer as 50 persent suiker is. En ek verwag nie dat die pryse ooreenstem met dié van Taco Bell of McDonald's nie, waar skaalvoordele en goedkoop bestanddele maaltye goedkoop maak. Wat ek graag wil hê, is 'n plek wat slegs goeie opsies bied, waar u nie die gemorskos hoef te weerstaan ​​om goed te bestel nie, en waar die kos eg is - waarmee ek geregte bedoel wat oor die algemeen min bestanddele bevat en wat herkenbaar is aan almal, nie net voedseltegnoloë nie. Dit is 'n plek waar iets soos 'n swartboontjieburger gestapel met groente en gebakte patats-en hel, miskien selfs 'n veganistiese shake-minder is as 10 dollar en 800 kalorieë (en baie minder sonder die skud). As ek dit binne 15 minute kon bestel en eet, sou ek gelukkig wees, en ek dink dat baie ander ook sou wees. U kan my resepte probeer vir 'n vinnige, lae-kalorie-burger, friet en shake.

In die afgelope jaar het die kitskosbedryf aan hierdie nuwe eise gehoor gegee. Miljarde dollars is belê in meer gesonde kitskosopsies, en die finansiële aansporings regverdig hierdie uitgawes. Ongeveer die helfte van al die geld wat aan voedsel in die Verenigde State bestee word, is vir maaltye wat buite die huis geëet word. En verlede jaar verdien McDonald's $ 5,5 miljard se winste op $ 88 miljard se verkope. As 'n mededinger 'n meer gesonde opsie bied wat slegs 'n enkele persent van die markaandeel kan behaal, sal dit $ 55 miljoen verdien. Chipotle, die beste nuweling van die laaste generasie, het dié 1 persent behoorlik geklop. Verlede jaar het die verkope $ 3 miljard bereik. In die vierde kwartaal het hulle met 17 persent gegroei oor dieselfde tydperk in die vorige jaar.

Getalle is moeilik om vas te stel vir meer gesonde opsies, want die kitskosbedryf het nog nie 'n kategorie vir 'gesond' nie. Die bedryf verwys na McDonald's en Burger King as 'vinnig bedienende restaurante'. Chipotle is 'fast casual' en restaurante waar u by die toonbank bestel en die kos na u gebring word, word soms 'premium fast casual' genoem. Restaurante uit hierdie verskillende sektore ontken hierdie onderskeidings dikwels, maar QSR, 'n tydskrif in die bedryf-'Beperkte diens, onbeperkte moontlikhede'-spandeer baie ruimte om dit te ontleed.

Na dekades se eet van die goed het ek egter my eie. Eerstens is daar die plekke wat rommel bedien, ongeag die soort fineer wat hulle aanbied. Metro, Taco Bell (ek is partydig teenoor hulle, maar regtig ...), McDonald's en hul geliefdes vorm die Junk Food -sektor. Een stap boontoe is plekke met 'n beter atmosfeer en miskien beter bestanddele - Shake Shack, Five Guys, Starbucks, Pret a Manger - wat ook ongesonde kos bied, maar daarin slaag om diners beter te laat voel om dit te eet, óf omdat dit beter smaak, omring word deur 'n paar gesonde opsies, die omgewing is groovier of gebruik organiese of volhoubare bestanddele. Dit is die Nouveau Junk -sektor.

Chipotle kombineer die beste aspekte van Nouveau Junk om 'n nuwe kategorie te skep wat ons Improved Fast Food kan noem. By Chipotle is die kos varser en smaak dit baie beter as tradisionele kitskos. Die verkryging, produksie en kook is oor die algemeen van 'n hoër vlak en die algehele ervaring is aangenamer. Die guacamole word regtig op die perseel gemaak, en die hoender (hoe smaakloos ook al) word voor u oë gaargemaak. Dit is redelik maklik om daar vegan te eet, maar die burrito's kan die kalorieë bevat. Soos 'n mededinger vir my gesê het: 'Verskeie handelsmerke het 'n voorsprong op [die stigter van Chipotle Steve] Ells gehad, maar hy het hul [uiters] met kultuur en kwaliteit geskop. Dit is nie lafhartig vir Mexikaanse kos op stoom-tafel op die lopende band nie. Dit kan tans $ 10 miljard werd wees. ” (Dit is.)

Chipotle staan ​​nie meer alleen in die Improved Fast Food -wêreld nie: Chop't, Maoz, Freshii, Zoës Kitchen en verskeie ander het almal hul sterk punte. En - soos Chipotle - het almal hul beperkings, wat begin met kalorieë en vet. Deur benewens organiese tofu, gebraaide hoender en gebakte uie, bied Chop't, 'n slaaiketting in New York en Washington, kliënte die geleentheid om 'n gesonde maaltyd in 'n kaloriebom te maak (om van die smaaklose sous niks te sê nie) , en verhoog die prys dikwels tot $ 12 of meer. Die Maoz in Nederland is nie sleg nie, maar dit is nie so goed soos die ma-en-pop-falafel-vragmotors en winkels oral in Manhattan nie. Daar is skaars keuses, niks word op bestelling voorberei nie, die pitabroodjie is 'n spons en daar is 'n deurmekaar bedieningsopset wat 'n ete van $ 10 na 'n bietjie afslag laat lyk.

Ondanks die gebreke daarvan is Verbeterde kitskos die oorgangstap na 'n nuwe kategorie kitskosrestaurant, waarvan die praktyke nog nader aan volhoubare produkte behoort te wees en wie se maaltye redelik gesond en smaaklik en goedkoop moet wees. (Miskien nie goedkoop vir McDonald's nie, maar onder $ 10.) Hierdie nuwe kategorie is, of sal wees, goeie kitskos, en daar is reeds 'n paar opkomende aanspraakmakers.

Veggie Grill is 'n die sesjarige ketting in Los Angeles met 18 plekke. Tegnies val dit in die kategorie 'premium fast casual'. Die restaurante is aangenaam ontwerp en mooi verlig en bied beperkte diens. Die kos is streng veganisties, hoewel jy dit aanvanklik miskien nie weet nie.

Kevin Boylan en TK Pillan, die stigters van die ketting, is self veganiste. Hulle verwys gereeld na hul kos as 'bekend' en 'Amerikaans', maar dit is betwisbaar. Die "kuiken" in die toebroodjie "Santa Fe Crispy Chickin" is Gardein, 'n soja-produk wat die standaard geword het vir kitskosoperateurs wat vleisvervangers soek. Alhoewel daar beter produkte in die vooruitsig is, smaak Gardein, veral as dit gebraai word, min of meer soos 'n McNugget (wat nie heeltemal 'regte' hoender self is nie). Die "kaas" is Daiya, wat op tapioka gebaseer is en in smaak soortgelyk is aan 'n gepasteuriseerde verwerkte Amerikaanse kaas. Die "steak", "carne asada", "crab cake" (my gunsteling) en "burger" is ook soja, in kombinasie met koring en ertjieproteïen. Wat dierewelsyn, omgewingsskade en hulpbrongebruik betref, is hierdie produkte groot stappe in die regte rigting. Hulle bespaar diere, water, energie en grond.

Boylan wou my duidelik maak dat sy ketting nie oor haute cuisine gaan nie. 'Ons doen nie gebakte tempeh met 'n perske-vermindering da-da-da,' het hy gesê. 'Dit is miskien 'n uitstekende spyskaart, maar die meeste mense weet nie wat dit is nie. As ons 'cheeseburger' - of 'gebraaide kuiken' met aartappelpuree met sous en gestoomde boerenkool sê - weet almal waarvan ons praat. " Hy het waarskynlik reg, en die groente is ook redelik goed. Die kapokaartappels word gesny met 40 persent blomkool, die sous is gemaak van porcini -sampioene en jy kan jou voorgereg op 'n kale -bed in plaas van 'n broodjie sit.

Toe ek die eerste keer by 'n Veggie Grill ingaan, het ek verwag dat 'n kamer vol maer vegane praat oor hul veganisme. In plaas daarvan, op plekke in Hollywood, El Segundo en Westwood, kon die lyne oral wees, selfs 'n lughawe Taco Bell. Die eters verskyn gemeng volgens klas en gewig, en het beslis soos omnivore gelyk, wat hulle meestal is. Die navorsing van die onderneming toon dat ongeveer 70 persent van sy kliënte vleis of vis eet, 'n feit wat beide weerspieël word in die spyskaart en die onmiddellike sukses daarvan. Veggie Grill het die beste Amerikaanse restaurant gewen in die 2012 Los Angeles Times -leserspeiling, en die verkope styg met 16 persent in bestaande winkels in vergelyking met verlede jaar. Die plan is om die 18 plekke elke 18 maande in die afsienbare tyd te verdubbel - 'vinnig genoeg om voor mededingers te bly, maar nie so vinnig as om ons kulturele DNA te verloor nie', het Boylan gesê. In 2011 het die stigters 'n nuwe CEO, Greg Dollarhyde, ingebring, wat Baja Fresh gehelp het om 'n nasionale ketting te word voor sy verkoop aan Wendy's vir byna $ 300 miljoen.

Veggie Grill word gedeeltelik onderskryf deur Brentwood Associates, 'n klein private-ekwiteitsfirma wat belê is in verskillende verbruikersondernemings, waaronder Zoës Kitchen, 'n ketting wat kebabs, gebakte boontjies en geroosterde groente bied. 'Vir 'n onderneming soos ons om by 'n konsep soos Veggie Grill betrokke te raak, moet ons glo dat dit 'n winsgewende sakemodel is, en ons doen dit,' het Rahul Aggarwal, besturende direkteur van Brentwood, aan my gesê. 'Tien jaar gelede sou ek gesê het dat geen veganiese restaurant suksesvol sou wees nie, maar mense soek verskillende maniere om te eet, en dit is 'n uitstekende idee.

Ek bewonder Veggie Grill, maar terwyl 'chickin' van soja gemaak word, is dit geen misdaad nie, maar dit is nog steeds ver van ware kos. Ek het 'n langdurige argument met toegewyde veganistiese vriende, wat sê dat Amerikaners nie gereed is vir rys en boontjies, of kikkererwten-en-spinasiebredie nie, en dat plekke soos Veggie Grill 'n oorgang bied na dier-en-omgewing-vriendeliker kos. Op een vlak stem ek saam. Waarom die graan aan gemartelde diere voer om slegte vleis te produseer as u die graan kan verwerk en tot 'vleis' kan produseer? Op 'n ander vlak moet die doel ook kitskos wees wat ook regte kos is.

Baie van wat ek by Veggie Grill geëet het, was gebraai en dig, en selfs as ek nie te veel geëet het nie, het ek agterna net so swaar gevoel as nadat ek by 'n Junk Food -ketting geëet het. En hoewel die Santa Fe Crispy Chickin -toebroodjie met blaarslaai, tamatie, rooi ui, avokado en veganistiese mayo 500 kalorieë inhou, 200 minder as Burger King se Tendercrisp -hoenderbroodjie, kos die "chickin" toebroodjie $ 9. Die Tendercrisp kos $ 5, en dit is in Midtown Manhattan.

Met toekomstige groei behoort Veggie Grill die pryse te laat daal, maar dit is moontlik nooit moontlik om minder as 10 dollar daaraan te bestee nie. Deel van die koste is diens: by Veggie Grill bestel u, kry 'n nommer om op u tafel te sit en wag vir 'n bediener. Dit is 'n luukse in vergelyking met die meeste kettings, en 'n aangename een, maar die kombinasie van die feit dat die kos nie heeltemal werklik is nie en die prys nog steeds te hoog is, beteken dat Veggie Grill nog nie die sprong na Good Fast Food gemaak het nie.

Gedurende my tyd in Los Angeles het ek ook geëet by Native Foods Café, 'n veganistiese ketting soortgelyk aan Veggie Grill, waar u 'n redelike goeie "gehaktballetjie" -sub (van seitan, 'n vorm van koringgluten) kan kry, en by Tender Greens, wat, alhoewel dit kafeteria-styl is (dink Chipotle met 'n groot Euro-Californiese spyskaart), flirt dit met die $ 20-punt vir 'n maaltyd. Dit kan nie regtig as kitskos beskou word nie, maar dit is wonderlik en ek sal dit graag wil sien dat Applebee's en Olive Garden nie meer werk nie.

In Culver City het ek Lyfe Kitchen besoek (dit is "Love Your Food Everyday" wat ek ken, maar lees asseblief). Lyfe het die stamboom, spyskaart, finansiering, plan en ambisie om die groot kettings aan te pak. Die onderneming probeer in die volgende vyf jaar 250 liggings bou, en QSR het al gewonder of dit die 'Whole Foods of fast food' sal word.

By Lyfe is die koekies suiwelvry, die beesvleis kom van grasgevoerde koeie wat nie meer as 600 kalorieë weeg nie, en daar is geen botter, room, witsuiker, witmeel, mieliesiroop met hoë fruktose of transvette nie. Die konsep was die geesteskind van die voormalige uitvoerende hoof van Gardein en beleggingsbankier Stephen Sidwell, wat vinnig Mike Roberts, die voormalige president van McDonald's, en Mike Donahue, hoof van korporatiewe kommunikasie in die Verenigde State, aangewys het. Hierdie drie het saamgewerk met Art Smith, die voormalige sjef van Oprah, en Tal Ronnen, wat volgens my een van die mees ambisieuse en talentvolle veganiste in die land is.

Volgens Roberts het Lyfe tans meer as 250 engelbeleggers wat ''n groep mense verteenwoordig wat sê:' Ons het so iets gewag. ' is geskeduleer om oop te maak voordat die jaar uit is. New York -plekke word aktief ondersoek, en 'n franchise in Chicago is aan die gang.

Toe ek die operasie in Culver City besoek, kort voor die amptelike opening daarvan, het ek 'n voorbeeld van die spyskaart gekry en onder die indruk gekom. Daar is vier klein, kreatiewe platbroodpizzas onder $ 10, een is veganisties, twee vegetariërs en een saam met hoender. Ek het heerlike slaaie geproe, soos 'n beet-and-farro ($ 9) wat maklik by 'n voorgereg by 'n goeie restaurant kan eet, en ontbytkeuses, soos staalgesnyde hawermout met jogurt en regte esdoringstroop ($ 5) en 'n tofu-wrap ($ 6,50), was eintlik heerlik.

Lyfe, anders as die lewe, is nie goedkoop nie. Die eienaars beweer dat die gemiddelde tjek ongeveer $ 15 is, maar een voorgereg (gebakte salm, bok choy, shiitake -sampioene, miso, ens.) Kos presies $ 15. 'N "Ou graan" -bak met Gardein "beesvleiswenke" kos $ 12, wat te veel lyk. Tog is die salm goed en die bak heerlik, net soos 'n pampoenrisotto met farro wat $ 9 kos - of die prys van 'n "chickin" toebroodjie by Veggie Grill of 'n paar Tendercrisp toebroodjies by Burger King.

Hoe in die wêreld, het ek aan Roberts en Donahue gevra, kan hulle verwag om 250 franchises te bestuur wat die salmgereg of die risotto bedien, of hul kenmerkende gebraaide spruitjies, wat hulle hoop om in die patat van die 21ste eeu te maak? Donahue het erken dat dit 'n uitdaging gaan wees, maar niks wat tegnologie nie kan oplos nie. Lyfe sal staatmaak op digitale bestelopname, G.P.S. kliënt se ligging - 'n achtbaan sal u bediener vertel waar u sit - aanlyn bestel en mobiele programme. Programmeerbare, nuutste kombinasie-oonde stoor resepte, kook met klam of droë hitte en haal die raaiwerk regtig uit die kook. 'N Bestellingsopsporingsstelsel vertel kokke wanneer hulle verskillende dele van die gereg moet begin berei, en vereis slegs hul insette aan die einde van elke bestelling. Byna alle aktiwiteite word intyds gevolg, wat die bestuurders help om dinge glad te laat verloop.

Lyfe is nie vegan nie, net soos proteïen-agnostikus. U kan 'n Gardein-burger of 'n grasvleis-burger, 'ongebraaide' hoender of Gardein-'chickin' kry. U kan ook wyn (biodinamies), bier (organies) of 'n piesang-boerenkool-smoothie wat beter is as wat dit klink, kry. Ek is egter bevrees dat Lyfe se ambisie en sy uiteenlopende spyskaart toerusting en arbeidskoste sal verhoog, en dat hierdie koste die ketting sal verhinder om 'n beroep op minder gegoede Amerikaners te maak. You can get a lot done in a franchise system, but its main virtues are locating the most popular dishes, focusing on their preparation and streamlining the process. My hope is that Lyfe will evolve, as all businesses do, by a process of trial and error, and be successful enough that they have a real impact on the way we think of fast food.

Veggie Grill, Lyfe Kitchen, Tender Greens and others have solved the challenge of bringing formerly upscale, plant-based foods to more of a mass audience. But the industry seems to be focused on a niche group that you might call the health-aware sector of the population. (If you’re reading this article, you’re probably in it.) Whole Foods has proved that you can build a publicly traded business, with $16 billion in market capitalization, by appealing to this niche. But fast food is, at its core, a class issue. Many people rely on that Tendercrisp because they need to, and our country’s fast-food problem won’t be solved — no matter how much innovation in vegan options or high-tech ovens — until the prices come down and this niche sector is no longer niche.

It was this idea that led me, a few years ago, to try to start a fast-food chain of my own, modeled after Chipotle. I wanted to focus on Mediterranean food, largely on plant-based options like falafel, hummus, chopped salad, grilled vegetables and maybe a tagine or ratatouille. I wanted to prioritize sustainability, minimize meat and eliminate soda, and I’d treat and pay workers fairly. But after chatting with a few fast-food veterans, I soon recognized just how quixotic my ideas seemed. Anyone with industry experience would want to add more meat, sell Coke and take advantage of both workers and customers to maximize profits. I lost my stomach for the project before I even really began, but recent trends suggest that there may have been hope had I stuck to my guns. Soda consumption is down meat consumption is down sales of organic foods are up more people are expressing concern about G.M.O.s, additives, pesticides and animal welfare. The lines out the door — first at Chipotle and now at Maoz, Chop’t, Tender Greens and Veggie Grill — don’t lie. According to a report in Advertising Age, McDonald’s no longer ranks in the top 10 favorite restaurants of Millennials, a group that comprises as many as 80 million people. Vegans looking for a quick fix after the orthodontist have plenty of choices.

Good Fast Food doesn’t need to be vegan or even vegetarian it just ought to be real, whole food. The best word to describe a wise contemporary diet is flexitarian, which is nothing more than intelligent omnivorism. There are probably millions of people who now eat this way, including me. My own style, which has worked for me for six years, is to eat a vegan diet before 6 p.m. and then allow myself pretty much whatever I want for dinner. This flexibility avoids junk and emphasizes plants, and Lyfe Kitchen, which offers both “chickin” and chicken — plus beans, vegetables and grains in their whole forms (all for under 600 calories per dish) — comes closest to this ideal. But the menu offers too much, the service raises prices too high and speed is going to be an issue. My advice would be to skip the service and the wine, make a limited menu with big flavors and a few treats and keep it as cheap as you can. Of course, there are huge players who could do this almost instantaneously. But the best thing they seem able to come up with is the McWrap or the fresco menu.

In the meantime, I’m throwing out a few recipes to the entire fast-food world to help build a case that it’s possible use real ingredients to create relatively inexpensive, low-calorie, meat-free, protein-dense, inexpensive fast food. If anyone with the desire can produce this stuff in a home kitchen, then industry veterans financed by private equity firms should be able to produce it at scale in a fraction of the time and at a fraction of the price. You think people won’t eat it? There’s a lot of evidence that suggests otherwise.


Healthy Fast Food

Is there any healthy fast food items? You will discover the answer to that question in this survey.

Picture this: you're on a long road trip in the middle of nowhere, are pressed for time, and are starving. The only restaurants within any convenience are at the major highway stops. You know that fast food will hurt your diet, but there's no other food options.

You've been in this situation before. You suck it up, order a burger, fries, and soda combo, and get back on the road. You shrug your shoulders, and tell yourself it's ok and you'll prepare better next time.

The problem is, next time is the same as this time. You wish there was healthy fast food options to make eating on the road a little less terrifying.

Lucky for you, there are healthy fast food options. You just have to know what they are.

This survey will tell you the healthiest entrees, salads, fries, and breakfast items to choose when your best food options are fast food chains.

Menu items from the largest fast food chains in America: Burger King, Chik-fil-a, McDonald's, Subway, Taco Bell, and Wendy's, were considered in this survey. Items were compared against each other for calories, fat, carbohydrates, and protein and the top healthiest items in each category are listed as a guide for you when choosing healthy fast food options.

Healthiest Entree

Winner: Chik-fil-a Grilled Nuggets (8 count)

Runner-up: Subway Turkey Breast (6-inch sub)

If you guessed that a burger would not be one of the healthier options for an entree, you were right. Chik-fil-A scored the top spot for healthiest entree with their 8-count grilled nuggets. Not surprisingly, Subway has the 2nd healthiest food option with the Turkey Breast sub. In fact, Subway holds 7 of the top 10 spots for healthiest entrees from fast food restaurants.

Healthiest Salad

Winner: Subway Black Forest Ham and Subway Turkey Breast

Runner-up: Subway Roast Beef

Subway has long been known as a fast food chain dedicated to providing healthy food options. Their salads are some of the healthiest you can find, from any restaurant. Just remember to choose a light dressing for your salad. Red wine vinegar mixed with mustard is a tasty and fat-free delight.

Healthiest Fries

I cringe to call fries from any fast food restaurant "healthy". They're not healthy, but the fries from BK and MickeyD's are less fattening than the rest. If you crave fries, choose a smaller size to minimize the damage.

Healthiest Breakfast

Winner: McDonald's Egg White Delight

Runner-up: Chik-fil-a Sunflower Multigrain Bagel w/ Cream Cheese

McDonald's was the first fast food chain to offer breakfast, and they are the first to offer a great healthy option. The Egg White Delight is as healthy a mix of calories, fat, carbs, and protein as you can make at home. Although just a bit higher in calories than the Chik-fil-a Multigrain Bagel, Chik-fil-a's Egg White Grill is another contender for the healthiest fast food breakfast.

Afsluiting:

Healthy fast food options are limited for sure. But for people like us who are conscious of what we put in our bodies, it's important to know what to eat when we're destined for fast food. Hopefully this survey will help you to make healthy decisions with fast food options.


McDonald's, Subway, Taco Bell — Where Were They Born? - Resepte

McDonald's Signature Crafted Mushroom & Swiss Burger features a quarter pound fresh-beef patty, seasoned mushrooms, creamy bistro aioli, Swiss cheese, and crispy onion strings on a toasted artisan roll.

There were some good-sized sliced mushrooms in my burger. They were tender and added a nice flavor. That flavor was enhanced by the bistro aioli, which offered a creamy, savory base tinged with mushroom and garlic notes.

The onion strings are the same as can be found in the Bacon Smokehouse Signature Crafted sandwiches and layer on some season onion-y crunch. They're actually pretty good out of the burger as well (why are seasoned onion strings/rings not a thing?).

The Swiss cheese got mostly lost in the mix given it's mild quality but has an enjoyable taste if you nibble at the edges (or pinch off a piece).

The beef patty was moist with a coarse grind that comes apart more easily when compared to McDonald's frozen patties (the ones in the regular hamburger and its variants as well as the Big Mac). The bun was soft but not too soft with a dense crumb.

Taken altogether, McDonald's Signature Crafted Mushroom & Swiss Burger turned out really well. The crispy onions in particular keep it interesting while the mushroom and Swiss are solid.

Nutritional Info - McDonald's Mushroom & Swiss Burger
Calories - 660 (from Fat - 320)
Fat - 36g (Saturated Fat - 12g)
Sodium - 920mg
Carbs - 52g (Sugar - 10g)
Protein - 33g


Inhoud

Taco Bell was founded by Glen Bell, an entrepreneur who first opened a hot dog stand called Bell's Drive-In in San Bernardino, California in 1948. Bell watched long lines of customers at a Mexican restaurant called the Mitla Cafe, located across the street, which became famous among residents for its hard-shelled tacos. Bell attempted to reverse-engineer the recipe, and eventually the owners allowed him to see how the tacos were made. He took what he had learned and opened a new stand in 1951. The name underwent several changes, from Taco-Tia through El Taco, before settling on Taco Bell. [5]

Glen Bell opened the first Taco Bell in 1962 in Downey, California. [6]

In 1964, the first franchisee opened, in Torrance, California. In 1967, the 100th restaurant opened at 400 South Brookhurst in Anaheim. The first location east of the Mississippi River opened in Springfield, Ohio in 1968. [7] [6] Original Taco Bells featured walk-up windows only, with no indoor seating or drive-thru service. In 1970, Taco Bell went public with 325 restaurants.

PepsiCo subsidiary

In 1978, PepsiCo purchased Taco Bell from Glen Bell. [6] On November 19, 2015, the original Taco Bell building in Downey was moved to the Taco Bell Corporate Headquarters in Irvine, California. [8] Several locations in the Midwestern United States were converted from Zantigo, a Minneapolis, Minnesota-based Mexican chain which PepsiCo acquired in 1986. [9] In 1990, the Hot 'n Now chain was acquired. [10] Taco Bell sold Hot 'n Now to a Connecticut company in 1997. [11]

In 1991, Taco Bell opened the first Taco Bell Express in San Francisco. [12] Taco Bell Express locations operate primarily inside convenience stores, truck stops, shopping malls, and airports. Taco Bell began co-branding with KFC in 1995 when the first such co-brand opened in Clayton, North Carolina. [13] The chain has since co-branded with Pizza Hut [14] and Long John Silver's as well. [15]

In 1997, PepsiCo experimented with a new "fresh grill" concept, opening at least one Border Bell restaurant in Mountain View, California on El Camino Real (SR 82). Close to the time that PepsiCo spun off its restaurant business in 1997, [16] the Border Bell in Mountain View was closed and converted to a Taco Bell restaurant which was still open in 2018. [17]

In September 2000, up to $50 million worth of Taco Bell-branded shells were recalled from supermarkets. [18] The shells contained a variety of genetically modified corn called StarLink that was not approved for human consumption. [19] StarLink was approved only for use in animal feed because of questions about whether it can cause allergic reactions in people. [20] It was the first-ever recall of genetically modified food (GMO). Corn was not segregated at grain elevators and the miller in Texas did not order that type. [21] In 2001, Tricon Global announced a $60 million settlement with the suppliers. They stated that it would go to Taco Bell franchisees and TGR would not take any of it. [22]

Yum! Brands subsidiary

PepsiCo spun out Taco Bell and its other restaurant chains in late 1997 in Tricon Global Restaurants. [23] [24] With the purchase of Yorkshire Global Restaurants, the owners of A&W and Long John Silver's chains, Tricon changed its name to Yum! Brands on May 16, 2002. [25] [26]

In March 2005, the Coalition of Immokalee Workers (CIW) won a landmark victory in its national boycott of Taco Bell for human rights. Taco Bell agreed to meet all the coalition's demands to improve wages and working conditions for Florida tomato pickers in its supply chain. [27] After four years of boycott, Taco Bell and Yum! Brands agreed to make an agreement called the CIW-Yum agreement with representatives of CIW at Yum! Brands headquarters. [28]

Taco Bell began experimenting with fast-casual and urban concepts when it created U.S. Taco Co. and Urban Taproom in 2014. The menu consisted of tacos with American fillings, and did not sell the food sold in Taco Bell restaurants such as burritos. It was launched in Huntington Beach, California in August 2014. [29] U.S. Taco Co. closed on September 15, 2015 so the company could focus on its new similar Taco Bell Cantina concept, which featured special menu items and served alcohol. It opened its first location a few days later in Chicago's Wicker Park neighborhood, followed by a location in San Francisco about a month later, located less than a block away from AT&T Park. [30] In 2016, Taco Bell launched the Taco Bell Cantina flagship store located on the Las Vegas strip. [31] The 24-hour restaurant serves alcohol, unique menu items, and features a DJ. It was announced in August 2017 that the store would begin hosting weddings. [32] Taco Bell Cantina currently has locations in San Francisco, Berkeley, Chicago (2 locations), Las Vegas, Austin, Fayetteville, Cincinnati, Cleveland, Atlanta, Newport Beach, San Diego, San Jose, and plans to open soon in Somerville, MA. [33] [34] In March 2020, Taco Bell announced that it would be converting 3 of its suburban stores into Cantinas this year as part of a test run. [35]

In March 2016, Taco Bell introduced private beta testing of an artificial intelligence bot on the messaging platform Slack designed to take orders of select menu items from local Taco Bell locations and have the orders delivered. Taco Bell plans to have a wider roll-out of this functionality in the coming months. [36]

Previously, Taco Bell's hot sauces were only available in sauce packets at the Taco Bell chain itself. In February 2014, Taco Bell made its hot sauces available for purchase, sold in bottle form at grocery stores. [37] These would be followed by further grocery store products including chips in May 2018 [38] and shredded cheese in 2019. [39] In September 2016, Taco Bell opened a pop-up in New York City in the SoHo, Manhattan area called the Taco Bell VR Arcade. Taco Bell and VR fans could demo PlayStation VR, games, and food. [40]

In 2016, Taco Bell built a restaurant out of five cargo shipping containers for the Texas music festival, South by Southwest. Due to popularity, the franchise decided to move the restaurant to a lot in South Gate, California, and it opened to the public a year later. The restaurant features Taco Bell's full menu, with outdoor seating, a walk-up window, and a drive-thru, but no indoor seating unlike regular Taco Bell locations. [41] Taco Bell announced plans in November 2017 to open 300 more urban and Cantina-style locations by 2022, with 50 to be located about New York City's five boroughs. [42] In 2019 Taco Bell opened a pop-up hotel called "The Bell: A Taco Bell Hotel and Resort" which opened for one weekend in August. Upon the announcement the hotel was booked up in two minutes [43]

Taco Bell announced plans to stay in its current corporate headquarters until 2030. [44]

In March 2001, Taco Bell announced a promotion to coincide with the re-entry of the Mir space station. They towed a large target out into the Pacific Ocean, announcing that if the target was hit by a falling piece of Mir, every person in the United States would be entitled to a free Taco Bell taco. The company bought a sizable insurance policy for this gamble. [45] No piece of the station struck the target.

In 2004, a local Taco Bell franchisee bought the naming rights to the Boise State Pavilion in Boise, Idaho and renamed the stadium Taco Bell Arena. [46] Also, in 2004, Mountain Dew offered Taco Bell stores the exclusive right to carry Mountain Dew Baja Blast, a tropical-lime-flavored variety of the popular soft drink. [47]

In 2007, Taco Bell first offered the "Steal a Base, Steal a Taco" promotion—if any player from either team stole a base in the World Series, the company would give away free tacos to everyone in the United States in a campaign similar to the Mir promotion, albeit with a much higher likelihood of being realized. [48] After Jacoby Ellsbury of the Boston Red Sox stole a base in Game 2, the company made good on the promotion on October 30, 2007. The promotion has been offered in several World Series, most recently in 2020, with Mookie Betts of the Los Angeles Dodgers successfully stealing a base in Game 1. [49]

Taco Bell sponsors a promotion at home games for both the Portland Trail Blazers and the Cleveland Cavaliers in which everyone in attendance receives a coupon for a free Chalupa if the home team scores 100 points or more. [50] [51]

In 2009, Taco Bell introduced a music video style commercial entitled "It's all about the Roosevelts" composed and produced by Danny de Matos at his studio for Amber Music on behalf of DraftFCB Agency. Featuring, Varsity Fanclub's Bobby Edner, the rap music style commercial shows a group of friends gathering change as they drive toward Taco Bell. The commercial represents Taco Bell's first foray into movie theater advertising, featuring the ad during the opening previews of Transformers: Revenge of the Fallen en Public Enemies as well as screens in some movie theater lobbies. [52]

On July 1, 2009, Taco Bell replaced 20-year sponsor McDonald's as the fast-food partner of the NBA. Taco Bell and the NBA agreed on a 4-year deal allowing them to advertise on ABC, TNT and ESPN, and NBA-themed promotions. [53] On July 21, 2009, Gidget, the Chihuahua featured in Taco Bell ads in the late 1990s, was euthanized after suffering a stroke. [54] She was 15 years old. 2009 commercials for the "Frutista Freeze" frozen drink feature Snowball, an Eleonora cockatoo noted for his ability to dance to human music. [55] In an effort to promote its $2 Meal Deals, Taco Bell started a Facebook group in June 2010 to collect signatures on a petition that appeals to the Federal Reserve to produce more two-dollar bills. [56]

A large advertising push by Taco Bell was begun in late February 2011 in response to a consumer protection lawsuit filed against the company by an Alabama law firm. The promotion sought to counter allegations that the company falsely advertised the ratio of ingredients in its beef filling for its tacos. The spots featured employees and franchisees stating that the filling has always been a mixture of 88% beef and various spices and binders and nothing else. The ad followed several full-page print ads in the New York Times and other newspapers that featured the headline "Thank you for suing us." [57] Additionally, the chain added a new social campaign using Twitter and Facebook. The company invested heavily in the campaign, spending more than $3 million (USD) putting out its message—about 20 percent more than the company usually spends on an advertising program. The various campaigns came shortly before the company began its official response to the suit in the United States District Court for the Central District of California and were designed to bring public opinion into their camp. Various analysts stated that the company would have been better off using a grass-root campaign that involved in store advertising and other non-broadcast media. [58] The suit was eventually withdrawn, [59] and the company continued its advertising response by publicly requesting an apology from the suing firm of Beasley Allen. Analyst Laura Ries, of marketing strategy firm Ries & Ries, stated she believed Taco Bell's latest response was a mistake. She commented that reviving memories of a suit that the majority of the public had forgotten after the initial burst of publicity was the wrong strategy from Taco Bell. [60]

In March 2012, Taco Bell teamed up with Frito-Lay and created the Doritos Locos Tacos, which is a taco with a Dorito Nacho Cheese flavored taco shell. [61] Taco Bell is releasing a Mountain Dew infused drink called Mountain Dew A.M. [62]

On June 6, 2012, Taco Bell announced it would be testing a new "Cantina Menu" with upscale items in their Kentucky and California restaurants. The new menu was created by celebrity chef Lorena Garcia, and featured the addition of: Black Beans Cilantro Rice Citrus & Herb Marinated Chicken and Cilantro Dressing. [63] [64]

Die Cool Ranch Doritos Taco, became available to order on March 7, 2013. [65] Shortly before its release, Taco Bell launched a promotion advertising that fans could get the new flavor at its stores a day early if they "just asked" on March 6. However, they neglected to inform the majority of their stores of this – leading to numerous complaints on its social media accounts and news sites from disappointed consumers who were unable to obtain the new taco. [66] [67]

On July 23, 2013, Taco Bell announced they were discontinuing the sale of kids' meals and accompanying toys at all of their U.S.–based restaurants by January 2014. Some outlets ceased their sale as early as July 2013. [68]

On August 6, 2013, the chain announced it was expanding its test market of "Waffle Tacos" to ≈100 restaurants in Fresno, California, Omaha, Nebraska and Chattanooga, Tennessee, beginning on August 8 of that year. The Waffle Taco included scrambled eggs, sausage, and a side of syrup. It was the top–selling item during breakfast hours at the five Southern California restaurants where they had been test–released earlier in 2013. [69] The breakfast menu started on March 27, 2014. Other items include: the A.M. Crunchwrap, Cinnabon Delights, Breakfast Burrito, A.M. Grilled Sausage Flatbread Melt, Hash Browns, Coffee and Orange Juice. [70] The ad–campaign, which began March 27, used twenty-five men who were named Ronald McDonald, a reference to the famous clown mascot of McDonald's. [71] Another commercial advertisement for the Waffle Taco, features the narrator singing, "I've been eating Egg McMuffins since 1984. But when I saw Taco Bell made a Waffle Taco, I figured I would get with the times" set to the tune of "Old MacDonald Had a Farm"— another shot at McDonald's. [72]

On April 28, 2014, Taco Bell ridiculed McDonald's for its "out–dated muffins", in a breakfast campaign devised by Taylor. [73] The advertisement stated the claim that the McMuffin belonged in 1984. [72] [74] [75] In October 2014, Taco Bell launched the Pink Strawberry Starburst Freeze beverage for a limited time. [76] In August 2016, Taco Bell brought back its Pink Strawberry Starburst Freeze. [77] In October 2015, Taco Bell launched a certified vegetarian menu. [78]

In August 2016, Taco Bell announced it would begin testing a mashup known as Cheetos Burritos at select Taco Bell restaurants [79] On September 19, 2016, Taco Bell launched Airheads Freeze, a drink inspired by the candy Airheads White Mystery, and allow people to guess its flavor on social media. [80] On September 15, 2016, Taco Bell introduced the Cheddar Habanero Quesarito, a quesadilla shelled burrito. [81] In April 2017, Taco Bell announced that it will begin testing the Naked Breakfast Taco in Flint, Michigan in mid-April. The breakfast taco, which uses a fried egg as the shell for potato bites, nacho cheese, shredded cheddar, and bacon or sausage crumble. [82] [83]

In 2017, the company released the Naked Chicken Chalupa that uses a chalupa shell made from chicken, using a similar idea to the Double Down and later that year the Naked Chicken Chips, which are chicken nuggets shaped like chips with nacho cheese. [84]

In July 2017, Taco Bell announced a partnership with Lyft in which Lyft passengers in Orange County, California can request "Taco Mode" on their way to their destination from 9 PM-2 AM, having a stop at Taco Bell. The program was cancelled after much negative feedback from drivers. [85]

On September 21, 2018, Taco Bell announced National Taco Day celebrating its global reach outside of the United States, to be celebrated in 20 countries. [86]

In January 2019, Taco Bell nearly doubled its television advertising spending to US$64 million. [87]

In September 2019, Taco Bell revamped their menu, for the Fall Season. [88]

In January 2021, Taco Bell announced the return of potatoes to the menu after a brief discontinuation in August 2020 in efforts to streamline processes in their restaurants in response to the COVID-19 pandemic. In addition to the potatoes, the company had announced plans to expand their vegetarian menu by introducing Beyond Meat as a plant-based vegetarian customization option. [89]

In April 2021, Taco Bell said that it will start reusing hot sauce packets in partnership with the recycling company TerraCycle, aiming to reduce the environmental pollution. [90]

Dollar Cravings

On August 18, 2014, Taco Bell launched a new value menu called Dollar Cravings. [91] [92] [93] [94] Replacing the old Why Pay More menu, Dollar Cravings currently contains thirteen food items all priced at a United States dollar. [93] [94] [95] [96] [97]

It was renamed "Cravings Value Menu", when prices were increased on some of the items. In April 2019, they introduced a "loaded nacho taco" for a dollar. [98] [99]

Discontinued menu items

One of Taco Bell's original 1960s menu items was the Chiliburger, later known as the Bell Burger, then the Bell Beefer. This was a loose meat sandwich with taco-seasoned ground beef, shredded cheese and lettuce, diced onions and tomato with mild red sauce, served on a steamed hamburger bun. The sandwich was removed from the menu sometime in the late 1980s to keep a strictly Tex Mex-inspired line up. [100]

Other discontinued items include: Enchirito (name revived for a different menu item) Taco Lite Taco Grande Chilito (Chili Cheese Burrito) Beefy Crunch Burrito Beefy Melt Burrito Seafood Salad Chicken Fiesta Burrito Potatorito Volcano Taco BLT Taco Cheesarito Cinnamon Crispas Nacho Crunch Grilled Stuft Burrito Chicken Caesar Grilled Stuft Burrito Grilled Stuft Nacho Fully Loaded Nachos Spicy Chicken Crunchwrap Supreme [101] Blackjack Taco Bean Burrito Especial Border Ices and the Meximelt. [102]

In September 2019, Taco Bell made new changes to its menu. Items discontinued from there, include: Beefy Mini Quesadilla Chips and Salsa Chipotle Chicken Loaded Griller Double Decker® Taco Cool Ranch and Fiery Doritos® Locos Tacos Double Tostada Power Menu Burrito, and the XXL Grilled Stuft Burrito. [88]

As of August 13, 2020 [update] , the menu underwent another update, discontinuing the following items: Grilled Steak Soft Taco 7-Layer Burrito Nachos Supreme Beefy Fritos Burrito Spicy Tostada Triple Layer Nachos Cheesy Fiesta Potatoes Loaded Grillers, both Cheesy Potato and Beefy Nacho Chips & Dips and Mini Skillet Bowl. [103]


Mcdonalds, Burger king, Taco Bell, or Wendys. Which fast food place is the best?

We used to have Wendys in the UK 30 years ago and they were great. Square burgers and unlimited salad bar. Not seen one since the 80s.
KFC is best in UK, Wimpy close second (but they are rare these days)

In 'n out and Carls Jr are the least shitty for this junk food

In McDonald's, I like the fries, the milkshakes and the breakfast menus. Was in BK once, the burger was decent, but nothing to write home about. And I don't think the other two exist in my country.

Does Subway count as a fast food place? I like Subway.

as a vegetarian, my options in fast food places are . minimal. to say the least. that being said, Dairy Queen has fantastic soft serve.

due to this, I prefer less conventional fast food places, like subway, Taco Time, Taco del Mar, etc. places where I can actually get food :P

Burger King for me. I like a Whopper, and I like their fries better than anybody else's.

There is a Wendy's on the way to work, but after 15 years of having Wendy's a few times a month, I'm burned out on them. Besides, they just changed the kind of buns they use, and the tops fall apart.

I like Big Macs, but there's a problem. I don't know if this is a corporate policy or what, but in the 17 years I've lived in the US, I have been unable to get a Big Mac that's hot enough to melt the slice of cheese on it. And I end up getting food poisoning from eating meat that has sat out at or near room temperature for a length of time. I only went maybe twice or three times a year, and it was never any different. So I don't eat there anymore.

Iɽ much rather have an Italian grinder from Which Wich. It's the best sub I know of that isn't the kind they make at Publix supermarket deli.


McDonald's, Subway, Taco Bell — Where Were They Born? - Resepte

McDonald's McSkillet Burrito with Sausage is the big brother to the Dollar Menu Sausage Burrito and features scrambled eggs, potatoes, onions, roasted green peppers and red peppers, a sausage patty, shredded Cheddar and Jack cheese, a slice of American cheese, and a spicy salsa roja (red salsa) wrapped in a flour tortilla.

At a little more than 8 ounces, it's the largest single breakfast item on McDonald's morning menu and costs $2.79.

Another way to describe a McSkillet Burrito would be to say that it's like a BK Breakfast Bowl wrapped in a tortilla but not as good. While the tortilla does make it easy to eat on the go, I could do without the extra carbs in the morning.

It's a little bit different from the $1 Sausage Burrito beyond being bigger in that it has potatoes, shredded cheese, and the Salsa Roja. The sausage patty also comes as a whole patty torn into two in Angus Snack Wrap fashion.
You can see the colors red and green are sorely lacking here.
The salsa roja is the main flavor of the McSkillet Burrito mostly because whoever made my burrito went a little crazy with the sauce gun. They call it a salsa roja but it tastes like hot sauce with some diced tomatoes thrown in it's tart with a medium amount of heat. It's the spiciest item I've tried on the McDonald's menu although if the Jalapeno Cheddar McChicken ever goes national, I might think differently.

The salsa roja pretty much covered up most of the flavors of the McSkillet Burrito. I could taste the sausage and American cheese occasionally but didn't really taste any peppers or Cheddar/Jack cheese. Also, somehow what little potatoes and veggies I had in my burrito ended up on one end. The eggs were nice and fluffy though.

If I were to suggest improvements, I would say less salsa roja, more shredded cheese, red and green peppers, and a dash of black pepper for added flavor. The McSkillet Burrito is one of those things you can probably make better and more easily at home in an actual skillet. You'd also get more value out of two Sausage Burritos.

Nutritional Info - McDonald's McSkillet Burrito with Sausage - 8.4 oz (238g)
Calories - 610 (from Fat - 320)
Fat -36g (Saturated Fat - 14g)
Sodium - 1390mg
Carbs - 44g (Sugar - 4g)
Protein - 27g


Burger King Is Urging Its Customers To Order From McDonald's

As the UK faces its second lockdown, Burger King has urged the British public to keep ordering food throughout, from all outlets.

As the UK prepares to face another four weeks of lockdown, Burger King has done something it thought it would never do.

The COVID-19 outbreak has resulted in 2020 becoming one of the most significant years in modern history. For a few months, pretty much the entire world was plunged into lockdown. People were advised to stay at home to prevent the spread of the virus and to only leave when absolutely necessary. Only to leave for work if in a key role, or to get food and supplies.

That meant the temporary closure of bars and restaurants in many parts of the world. Those who could continued to offer delivery services, including a number of fast-food chains in the UK. As the country stares down the barrel of a second lockdown, which will start later this week, Burger King has issued a statement that no one thought they would ever see.

The title of the statement reads "order from McDonald's". That's right, the established fast-food firm is actively encouraging customers to buy from its number one rival. And the rest of its rivals for that matter. Later on in the statement Burger King also mentioned Pizza Hut, Subway, Taco Bell, and a number of other rival eateries. It even tags a few less-famous UK burger chains in a follow-up tweet.

We know, we never thought we’d be saying this either. pic.twitter.com/cVRMSLSDq6

&mdash Burger King (@BurgerKingUK) November 2, 2020

This isn't Burger King's social media manager getting fired and doing as much damage as they possibly can on their way out the door. It's actually a very smart marketing move on BK's part. The aim of the statement is not to drive its own customers away and into the theoretical arms of a rival restaurant. Its intent is to encourage the British public to continue using their services, as well as everybody else's during the second lockdown.

" G etting a Whopper is always best, but ordering a Big Mac is also not such a bad thing," the end of the statement reads. It's probably fair to say that neither Burger King nor McDonald's will suffer enough that they won't make it out the other side of this. It is still a nice gesture on Burger King's part, though. We wonder if McDonald's will reply with a similar message.


Kyk die video: MC DONALDS ANIMAL STYLE FRIES RECIPE 먹방 MUKBANG 맥도날드 신메뉴


Kommentaar:

  1. Emst

    in meer besonderhede, pliz. Wat is die fout?

  2. Ramzi

    snert

  3. Panteleimon

    Probeer Google.com soek vir die antwoord op u vraag

  4. Owen

    Alles, alles.

  5. Tihalt

    En waar is die logika?



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