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Consumerism - Page 15

McDonald's 10 most spectacular menu flops
Food Trends March 20, 2018

McDonald's 10 most spectacular menu flops

The McDonald鈥檚 that we know and love, identified by those iconic Golden Arches, had humble beginnings. The restaurant first opened as McDonald鈥檚 Bar-B-Q Restaurant in San Bernardino, Calif., in 1940, serving a simple menu of hamburgers, cheeseburgers, fries, and shakes. Over the next several years, founders Dick and Mac McDonald renovated the restaurant and highlighted their $0.15 hamburger. 聽 In 1954, Ray Croc visited the restaurant and talked the McDonald brothers into creating a national burger chain. The first franchised McDonald鈥檚 location opened in Des Plaines, Ill., in 1955 incorporating the very first Golden Arches, designed by architect Stanley Meston. Today, McDonald鈥檚 is the largest hamburger fast-food chain in the world, and serves more than 58 million customers daily. While McDonald鈥檚 continues to have a set staple menu throughout most of their locations, the chain is continuously trying to invent both local, national and international menu items to bolster its offerings. 聽 For instance, specialty menu items such as the Big Mac or Chicken McNuggets have been huge commercial successes across the board. But other items have been launched, and have subsequently vanished just as quickly. Items such as the Bacon Bacon McBacon, the Chicken Parmesan Sandwich, and the Home-Fried Chicken never quite caught on with American consumers. In local markets, McDonald鈥檚 has even rolled out items like the McLobster on the East Coast, poutine in Canada, and the McCrab in parts of Maryland, Delaware, and Virginia In order to assemble our list of the top 10 McDonald鈥檚 flops, we took into account the cost of the (unsuccessful) advertising campaign, the lack of commercial success of an item, as well as the duration of which the particular product or promotion existed. So the least successful of the lot were ones that not only came and went quickly, but wasted plenty of the company鈥檚 money as well. McDonald鈥檚 continues to roll out new products all the time; some will make it big, others will vanish off the menu without a trace.

Surprising origins of the 10 biggest chain restaurants
Investment March 20, 2018

Surprising origins of the 10 biggest chain restaurants

It鈥檚 not easy to run a restaurant. It鈥檚 even more difficult to run a chain restaurant. For one, you need to serve food that people will want to eat, all across the region, country, or world. Then you need to keep the menu fresh and up-to-date, all while making sure that every single dish in every single location looks and tastes exactly the same. And after all of that鈥檚 been done, you need to launch marketing and advertising campaigns to fill the seats, and figure out what鈥檚 going wrong if they鈥檙e not getting filled. To repeat, it鈥檚 not easy to run a successful chain restaurant. Chain restaurants as we know them today only came about within the past 30 or so years, largely because that genre of restaurant, called fast casual, is only about that old. There were plenty of hamburger chains and diner chains dating back to the 1950s, but the whole concept of going to a casual restaurant with your family, having a beer and ordering inexpensive food that makes everyone happy, and leaving with a doggie bag is still remarkably new. In fact, when Larry Lavine opened the first Chili鈥檚 in 1975 in Dallas, people lined up around the block on a daily basis just to eat a bowl of chili and drink a margarita. In many cases, the origins of today鈥檚 most popular chain restaurants aren鈥檛 exactly what you might expect. Many of them had different names when they were founded, as well as different menus and concepts. With the exception of Olive Garden, which was invented by General Mills as opposed to a single lucky entrepreneur, most of the big chains got their start when someone opened up a restaurant that just happened to do really, really well. And if it happened to fall into that new style of fast casual dining, wealthy investors were waiting around every corner during the '70s and '80s to take advantage of this newest dining trend. Once a chain restaurant is well-funded and its concept and menu are fully in place, it鈥檚 amazing how quickly it can spread. Panera Bread, one of the youngest major chains, only got its start 20 years ago, but today there are more than 1,600 units and it鈥檚 rapidly growing. Whether it鈥檚 an Australian-themed steakhouse, an inexpensive wing joint, or a New England-style seafood restaurant, these chains are known and patronized by millions and millions of Americans, and they all have really interesting backstories. 聽