One of the largest quick service restaurants McDonald’s seems to be facing an identity crisis. For some years, McDonald’s has swayed away from showcasing items such as salads, sliced apples, Egg White Delight McMuffins and others for its basic Big Macs and French fries. The core customers of McDonald’s even now lineup at the drive through window to grab a quick and cheap cup of coffee and hash browns.
But, it looks like McDonald’s is trying to change this situation and make its menu appealing to picky eaters who moved on the rivals such as Chipotle and Smashburger. The main reason for the same is that the challengers have brought about food customization with quality ingredients.
Well, there are several questions that evolve around McDonald’s doubting if the restaurant can be fast, bespoke, high-quality and cheap as well. The new Chief Executive Officer, Steve Easterbrook at McDonald’s who took charge on March 1. Over the last week, McDonald’s presented a new vision to its suppliers and franchisees.
He claimed is bullish to make McDonald’s a fast and bespoke restaurant and a cheap and high-quality one. He added that it is that destination that will make McDonald’s a modern and progressive budget and breakfast quick service restaurant. He added that they are focused on brining customization and made to order that are the prime essentials for a restaurant in the current generation.
When the meeting debuted on Tuesday, he was realigning the firm’s food story. As a CEO, Easterbrook’s very first most important act was to claim that in two years the chicken served at McDonald’s restaurants would be antibiotics-free, at least free from those antibiotics used in humans. This announcement was a major move for McDonald’s that is one of the largest chicken buyers. Also, this pleased the health officials who check the overuse of antibiotics in the animal husbandry to keep a check on the resulting antibiotic-resistant strains of bacteria that is a serious health hazard to humans.