New recipes

Burger King Returns to Paris After 15 Years Away

Burger King Returns to Paris After 15 Years Away


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The US fast-food joint will open in Paris’ Saint-Lazare train station

New Burger King in France

Burger King is making its grand return to France after closing 39 locations and leaving the French market 16 years ago, according to Le Figaro. The new location will open in the newly remodeled Saint-Lazare train station in Paris.

Burger King opened their first location since their French departure in an outlet at the Marseille airport in December 2012, The Local reported. The burger franchise then opened another location at a motorway service station close to Reims. Parisians, on the other hand, will have to wait a few months for the Saint-Lazare burger joint to open. The new location will have two floors and is in the shopping center of the train station, near a Starbucks.

After the success of their Marseille location, Burger King made an agreement with Autogrill, an Italian chain that owns restaurants in motorway service stations, according to Daily Mail. They will partner together to open more Burger Kings in outlets in train stations, motorway service stations, and airports.

With more than 1,500 customers who visit the Marseille location per day, it is likely that the upcoming Paris location will attract as many fans or more. It looks like "Le Whopper" is making a comeback.


Burger King Is Returning to France, but It Won't Be Easy

You may know that Burger King Worldwide (NYSE:BKW.DL) and McDonald's (NYSE:MCD) are the world leaders in the burger business, but did you known that the largest fast-food market outside of the US is France?

This is somewhat of a surprise, as the French are renowned around the world for their fine dining and complex recipes, not fast food. However, the French are now ranked second in the world for the consumption of junk food, coming in behind the United States.

In addition, Yum! Brands (NYSE:YUM) reported within its 2012 annual report that its French KFC restaurants are the most lucrative in its entire portfolio. In fact, the average KFC in France generates $3.5 million a year, roughly three times the company's global store average.

While this is an impressive figure, Yum! is not prepared to relax just yet. No, Yum! has only 150 KFC's within France and 100 within Germany, equal to around one KFC outlet for every 10 McDonald's restaurants. This is not good enough. The company has been driving hard-to-reach scale within these two European markets during the last decade, and this is set to continue, but competition is increasing.

The return of the King
Burger King left France 16 years ago but is now in the process of a comeback. Burger King opened its fourth French store on Dec. 17, 2013 and is planning on creating 1,200 new jobs within the country during the next year. If we assume that the company will employ an average of 15 employees per store, that's 80 restaurants in the first year.

Actually, taking into account the fact that Burger King has around 13,200 restaurants worldwide, 80 new eateries within France will not make a huge impact to the company's bottom line. Nevertheless, in the long run Burger King is aiming to gobble up 20% of all fast-food sales within France, which works out to $2.6 billion annually (sales of fast food in France are expected to hit $12.8 billion this year) this growth will certainly impact the company's outlook.

That being said, as Burger King operates a franchise model, these sales are unlikely to reflect on the company directly, but shareholders will still see some earnings growth.

Burger wars
Unfortunately, this expansion will bring Burger King into direct competition with fast-food industry behemoth McDonald's. McDonald's counts France as its second-biggest market within Europe, with Germany taking the top spot. The company has 1,283 eateries within France and 1,461 within Germany Europe is the company's second-largest geography outside of the United States.

Actually, digging into the numbers, based on McDonald's 2012 figures, Europe was the company's most lucrative region with total revenue of $10.8 billion for the period -- Germany, the UK, and France accounted for 51% of this revenue.

However, with all three of these companies, Yum!, Burger King, and McDonald's all seeking growth within France, I am starting to question whether or not the market has enough room to accommodate them all. In particular, Burger King and McDonald's effectively serve the same kind of product. That said, McDonald's caters to French tastes with local menu options, but Burger King does not plan to do this.

Usually, when two companies are fighting over limited market share, price wars follow and margins are hit. Will this be the case with Burger King and McDonald's? Possibly, only time will tell, but as the smaller company, Burger King is starting on the back foot with more to lose.

Still, with the average KFC within France generating three times more in sales than the rest of Yum!'s global KFC portfolio, it would appear that company has plenty of space to grow.

Foolish summary
The French fast-food market has become one of the biggest in the world, and Burger King is seeking to capitalize on this. However, McDonald's stands in its way and Burger King could have a struggle on its hands if it wants to steal market share from McDonald's, which is already well established within the market.

On the other hand, it would appear that Yum! has plenty of room for further growth within France, as the company's KFC eateries appear to be in demand.


Born in the USA, Made in France: How McDonald’s Succeeds in the Land of Michelin Stars

France — the land of haute cuisine, fine wine and cheese — would be the last place you would expect to find a thriving fast-food market. In a country known for its strong national identity and anti-globalization movement, it seems improbable that McDonald’s could have survived the onslaught of French social and political activism. In 1999, José Bové, an agricultural unionist, became a hero to anti-globalization supporters when he and his political group, Confédération Paysanne, bulldozed a McDonald’s in Milau, France, to protest against U.S. trade restrictions on French dairy products. With bullhorn in hand, he declared to the television news cameras: “We attacked this McDonald’s because it is a symbol of multinationals that want to stuff us with junk food and ruin our farmers.” In 2004, amid the nutritional controversy sparked by Morgan Spurlock’s documentary Supersize Me, McDonald’s was declared in French media to be the epitome of malbouffe, or “junk food” and deemed partly to blame for the nation’s rising obesity rate.

And yet McDonald’s, the world’s largest fast-food corporation, with a global presence in 119 countries across all six inhabited continents, has turned the home of Le Cordon Bleu cooking academies and the Michelin Guide of world-renowned restaurants into its second-most profitable market in the world. The chain has more than 1,200 restaurants in France — all locally owned franchises — and a growth rate of 30 restaurants per year in the past five years alone. What is at the heart of this impressive growth that has stunned French observers and surprised business analysts? The three main reasons for McDonald’s success are local responsiveness, rebranding and a robust corporate ecosystem.

Local Responsiveness

Burger King — arguably McDonald’s largest competitor in the world — entered the French market in 1981 but closed its 39 stores in 1997. Its strategy of directly transplanting the American restaurants,, with no local adaptation, resulted in weak sales. A French hotel and restaurant journal remarked at the time of the brand’s closing that “Burger King faced no significant handicap against its rivals McDonald’s and Quick. Despite the three companies entering the French market around the same time, McDonald’s has grown to 542 restaurants and Quick [to] 258.” To put Burger King’s failure into context, from 1983 to 1996, the French fast-food market grew by nearly 1,450 restaurants, and total market value increased fivefold. The different growth trajectory of McDonald’s France is largely attributed to the age-old American adage, slightly refined: The customer — the French customer, to be exact — is king. At every turn, the management of McDonald’s France has been sensitive to the preferences of French consumers, both inside the restaurants and in their daily lives.

Since opening its first French restaurant in Strasbourg in 1979, McDonald’s has sought to leverage the strength of the global conglomerate while tailoring its menu to the French palate. Although some elements of an international strategy were apparent in McDonald’s French entry, overall the chain was not responding to local market needs and opportunities. Strasbourg was chosen as the initial location in order to leverage the brand recognition that already existed in Germany, while keeping the same restaurant décor and recipes for France. According to Nawfal Trabelsi, senior VP for McDonald’s France and Southern Europe, “For the first 15 years, from 1980, what we did above all was offer people a slice of America.” However, in 1995, McDonald’s started using French cheeses such as chevre, cantal and blue, as well as whole-grain French mustard sauce. By changing the recipes in France, McDonald’s started executing a multidomestic strategy and winning the hearts of French consumers.

McDonald’s also demonstrated the power of understanding the cultural particularities of consumers across national boundaries. In France, barely 10% of meals are eaten outside the home, compared to nearly 40% in the U.S. and the U.K. Unlike their Anglo-Saxon counterparts, French consumers rarely snack between breakfast, lunch and dinner. As a result, French meal times also last longer, and more food is consumed through multiple courses, creating unique opportunities and challenges for fast-food dining. McDonald’s decided to capitalize on the opportunity. Rather than run promotions that encourage snacking, the company freed up valuable labor by installing electronic ordering kiosks, which are used by one out of every three customers in more than 800 of its restaurants. McDonald’s has capitalized on the French cultural preference for longer meals by using surplus labor to provide table-side service, particularly in taking orders from lingering diners inclined to order an additional coffee or dessert item. Thanks to such initiatives, the average French consumer spends about US$15 per visit to McDonald’s — four times what their American counterparts spend.

Moreover, to solve the issue of empty tables during non-meal times, McDonald’s introduced McCafé in France — a range of high-end coffees and pastries available from a separate counter. McCafé pastries come from the Holder Group, a baking conglomerate that operates the popular Paul and luxury Ladurée brand stores in France. According to McDonald’s France chief of staff Alexis Lemoine, “I set up taste tests for my friends between McDonald’s macaroons and those of Ladurée, and almost no one can tell the difference.” This unorthodox move from the most traditional purveyor of burgers and fries not only increased revenues by 5% — by adding products with over 80% profit margins — but also contributed to the embourgeoisement (gentrification) of the chain’s image.

[email protected] High School

In August 2011, McDonald’s announced that the McCafé would be taking on another ubiquitous French food icon: the baguette bread roll (which will also be supplied by the Holder group). By baking the baguettes in-house and offering them both as a breakfast item and in the form of baguette sandwiches, McDonald’s is clearly making a play for the non-franchised “fast-food” segment currently occupied by the tens of thousands of bakeries across France. According to a 2009 study by French restaurant industry consulting firm Gira Conseil, the French consume nine times more traditional sandwiches than hamburgers, and more than 70% of all sandwiches consumed in France are made on baguettes. As McDonald’s Trabelsi notes, “Today, we are part of French daily life. Our priority is to integrate locally while offering our traditional products…. The French are passionate about bread and crazy about baguettes. We’re gradually responding to a natural demand.”

As a response to the growing trend for healthy eating in France, McDonald’s introduced the McSalad. The new concept store, designed and implemented by McDonald’s France as an all-salad restaurant, is the first of the company’s 32,000+ global restaurants where customers will not find any of the traditional burgers, fries or shakes. Situated in the heart of La Défense, Paris’s massive corporate office park, the McSalad is targeted at the upscale clientele of the area’s 200,000 daily business workers who can place their orders online from their desks to maximize their short lunch breaks. According to Elizabeth Rosenthal, a New York Times contributor and researcher on food trends, the French spent an average of 38 minutes per meal in 2005, down from an average of 82 minutes in 1978.

Fireplaces and Flatscreen TVs

The second major success factor could be headlined “progressive marketing.” Perhaps the most striking aspect about McDonald’s restaurants in France is not found on the menu — it is the restaurants themselves. McDonald’s franchisees have invested heavily in their ambiance and spent approximately US$5 billion in renovations in less than a decade. The most noticeable innovation has been the refinement of the restaurant interiors to create a welcoming environment where customers linger — a stark departure from the American restaurants’ strategy to minimize customer visiting time and maximize purchasing turnover. Sleek, modern tables with plush, comfortable chairs and high-impact wall graphics are more reminiscent of Starbucks than a traditional fast-food chain. Outside, the store’s visual profile and signage are so subdued as to be practically invisible to passers-by until customers are directly in front of the restaurant itself. This contrasts strongly with the chain’s style of buildings in the U.S., where the lighted golden arches logo is hoisted high in the air in order to be seen from a distance.

Far from the homogenous design layouts throughout the U.S., French franchise owners have opted for tasteful, diverse and regionally appropriate restaurants. McDonald’s Alexis Lemoine notes that, even within Paris, restaurants varied tremendously according to target demographics. In 2005, free wifi was implemented in all McDonald’s restaurants in France — a move not followed by their U.S. compatriots until 2010.

This strategic shift in the fast-food business model has not gone unnoticed by other global subsidiaries. In September 2011, McDonald’s Canada appeared to follow the French lead and announced its own $1 billion, 1,400-store overhaul. In explaining the decision to transform the traditional restaurant layout into sleek stone-and-wood interiors — complete with free wifi, fireplaces and flatscreen TVs — McDonald’s Canada CEO John Betts notes, “People tend to linger a little bit more in restaurants today. They want to enjoy their meals and take a break from the busy lifestyle that they lead. We think our restaurants today are certainly doing that a lot better than in the past.”

In trying to appeal to the modern French restaurant goer, McDonald’s has also pushed to publicize the “greening” of its image. In France, the golden arches are not surrounded by the familiar red background, but by a forest green color. Although initially controversial with the head U.S. office, this branding has already been followed by several of its European subsidiaries. Furthermore, McDonald’s advertises that it aims to reduce gas emissions by more than 50% over the next 10 years and already recycles 7,000 tons of frying oil to be used as bio-diesel fuel. Steps have yet to be taken to recycle the many tons of paper and plastic produced in-store. Lemoine claims it has proven “too difficult,” but it clearly seems a logical next step for the “green” company to take.

In line with the strategy of redefining its image, McDonald’s reviewed its reputation for unhealthy food. Jean-Pierre Petit, the CEO of McDonald’s France, put his decades of marketing skills to good use. Although not required, nutritional and caloric information were added to all food packaging. Other health-friendly features of McDonald’s France include reducing salt on french fries, fresh fruit packets (introduced in 2007), and “le Big Mac” with a whole-wheat-bun option. Although the lion’s share of McDonald’s revenue will continue to be burgers and fries, the company has taken steps to show that it is committed to healthy eating and using French fare.

Suppliers as Partners

Perhaps the greatest strength of McDonald’s France, in addition to its uncanny ability to predict French consumer preferences, is its ability to redefine the American model that has worked so well in the U.S. McDonald’s France has created an entire ecosystem that has been critical to its current success. After the José Bové bulldozer incident, McDonald’s France introduced ad campaigns to tell customers more about itself, where it came from, what ingredients it used, and who it employed — just how French it had actually become. It then strengthened ties to French agribusiness, advertising widely that 95% of the company’s ingredients come from France, with the rest coming from the European Union.

McDonald’s is today the number-one purchaser of beef in France. “We know where every hamburger and chicken nugget came from,” notes Lemoine. “We can trace them to the farm within one day.” This also allowed for some advantages during the mid-1990s’ “mad cow disease” panic (Bovine spongiform encephalopathy). “Our competitors had to cut out all beef production. We were so confident we knew our farms that we continued producing and gained market share.”

Moreover, although McDonald’s sources 95% of its produce in France, very few of its suppliers have formal contracts with the chain. Instead, they are seen as partners whose success is symbiotic to McDonald’s. “McDonald’s cannot afford to have supply issues preventing it from selling Big Macs,” Lemoine says, “but the large capital investment that suppliers make to provide products makes them equally dependent on Big Mac sales — creating a sort of interdependence between supplier and the restaurant.”

Employees are supported through programs to give them particular qualifications, such as nationally recognized diplomas and certifications, and in turn, employees regularly have been found supporting McDonald’s and protecting its brand on Internet forums and blogs. McDonald’s leverages its franchises and their proximity to customers by ensuring that 20 elected franchisee representatives vote on every marketing campaign and product launch before they are implemented. French doctors were consulted when discussing how to improve McDonald’s nutritional content, and Greenpeace was engaged to discuss its environmental strategy.

In their book, The Soul of the Corporation, Hamid Bouchikhi, a professor at ESSEC business school in France, and John Kimberly, a professor at Wharton, examine the challenge of both corporate and national identity in multinational corporations. Ask any French person the “nationality” of McDonald’s, and he or she will most certainly say it is an American brand. However, 95% of all McDonald’s France products are sourced from French farms. The company’s management, employees and franchisees are 100% French and operate nearly autonomously from the U.S. parent organization. Its menu items, designed by French chefs and featuring regional specialties, such as Roquefort cheese sandwiches and Parisian macaroons, are found nowhere else in its global network of restaurants.

Can McDonald’s France still be considered an “‘American'” company? Can its unique French characteristics explain its success there? Although McDonald’s France leverages the power of the global network — contributing to, and benefiting from, the brand and innovation — it has redefined itself as a French company that is constantly looking to adapt to the needs and preferences of the French culture.

This article was written by Lucy Fancourt, Bredesen Lewis and Nicholas Majka, members of the Lauder Class of 2013.


Burger King Returns to Public Market on NYSE

Burger King Worldwide Inc.'s shares rose in their debut on the New York Stock Exchange Wednesday, even though restaurants are struggling to combat economic headwinds of food inflation, unemployment and weak consumer confidence.

But the fast-food chain believes the progress it made since going private in late 2010 will help it catch up to competitors like McDonald's Corp.

"We believe we are now in a position where we can grow faster than the industry and close the sales gap we have with our peers," Burger King's Chief Financial Officer Daniel Schwartz said in an interview.

Burger King announced Wednesday that its complex deal with investment vehicle Justice Holdings Ltd., which is tied to hedge-fund manager William Ackman, has been completed, allowing Burger King to begin trading under the ticker "BKW." The chain was taken private only about 20 months ago by New York investment firm 3G Capital.

Shares of Burger King opened Wednesday at $14.50 and initially popped more than 7% Wednesday morning, but cooled off in late trade to close 3.5% higher at $15.06.


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

This quickly growing chicken wing chain sells each of its 12 signature sauces in the restaurant because many of them work great as a baste or side sauce for a variety of home cooked masterpieces. This Buffalo Wild Wings Caribbean Jerk sauce recipe is a favorite for that reason (ranking at the top of the list with Spicy Garlic as the chain's best-seller), so I thought it would be a useful clone that doesn't require you to fill up the fryer to make chicken wings. You can use this sauce on grilled chicken, pork, ribs, salmon or anything you can think of that would benefit from the sweet, sour and spicy flavors that come from an island-style baste.

During the holiday months, you'd better get over to Starbucks bright and early if you want to sink your teeth into a delicious pumpkin scone. These orange triangles of happiness are made with real pumpkin and pumpkin pie spices, and they quickly vanish from the pastry case when fall rolls around. Each scone is generously coated with a plain glaze and then spiced icing is drizzled over the top. To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor until all the butter chunks have been worked in.

Use your leftover pumpkin puree for Starbucks pumpkin bread or pumpkin spice latte.

Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.

Find more delicious recipes for Olive Garden's most famous dishes here.

Menu Description: "Tender, crispy shrimp with a sweet and spicy chili sauce that's got just the right kick."

This was another job for the micro-screen sieve. Rinsing away the mayo from a spoonful of this delicious chili sauce reveals just what I expected: sambal chunks. The minced chili peppers that sat there, now naked, in the bottom of the sieve, looked just like the type of red pepper used in sambal chili sauce. And since there were bits of garlic in there too, it was clear that the bright red chili garlic sauce you find near the Asian foods in your market is the perfect secret ingredient for the fiery mixture that's used on this popular dish from Ruby Tuesday's appetizer menu. Once you make the sauce, whip up some of the secret breading for the shrimp and get on with the frying. You can use shortening or oil here, but I think shortening works best, and it doesn't stink up the house. The no trans-fat stuff is da bomb. Once all of your shrimps are fried to a nice golden brown, carefully coat the little suckers with about half of the sauce, and then serve the rest of the sauce on the side for dipping, just like they do at the restaurant.

Menu Description: "12 oz. ribeye steak seasoned with Cajun spices and topped with roasted herb jus and spicy Cajun butter."

Three secret formulas must be hacked before we can consider this dish a complete culinary carbon copy of Chili's signature Cajun Ribeye. The Cajun seasoning, the herb jus and the Cajun butter comprise the flavorful hat trick that earns this dish its signature-item status. We'll make each component from scratch and everything is pretty easy. Sprinkle the seasoning on the steak before it's grilled, and then add the jus and herb butter just before serving. That's it. Rustle up some ribeyes from your favorite butcher, and fire up the grill. Once you've assembled these three simple secret recipes below, you're just minutes away from an impressive, flavor-filled steak.

Menu Description: "Meaty and spicy, served piping-hot with chopped onions, shredded cheddar, and a whole jalapeño."

When you're craving a big hot bowl of hearty chili to warm the bones and fill your belly make one that has become a classic. This hack of the Lone Star signature dish is easy-to-make, low in fat, and delicious. And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeño to the pot to aggressively stoke some internal flames.

Check out my other clone recipes for top dishes from Lone Star Steakhouse here.

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."

When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.


All of the Free Meals and Food Deals Available Nationwide

    : All health care workers and hospital staff get a free pizza with a valid hospital ID or texting 200-03 #HERO for free delivery. : All online and app orders come with free delivery. Get a free cookie when you join Boston Market's Rotisserie Rewards program. : Get BOGO traditional wings on Tuesdays, and BOGO boneless wings on Thursdays. All orders placed online and through the app are eligible for free delivery. : Orders $10 and up are eligible for free delivery, depending on location. : From now through May 10, get a bonus $10 e-gift card with every $50 gift card purchase. : Get free delivery on all orders over $15. Guests in California and Tennessee can also order $5 Presidente Margaritas® and $7 Patron Margaritas for curbside pickup and delivery. : All orders over $10 are eligible for free delivery. Now through May 31, purchase a Healthcare Heroes egift card to support healthcare workers on the frontlines, and they'll match and donate 10% to Direct Relief. : Get free, contactless delivery for all orders over $5. : Healthcare professionals get a free cup of hot or iced coffee in any size. : All orders are eligible for contact-free delivery on Grubhub, Postmates, and Doordash. Download the app or sign up for eclub to get 2 free Del Tacos. : Now until April 30, get $5 off orders of $20 or more, and free delivery. : Every Friday through April 24, DD Perks members (enroll now!) get a free donut of their choice with any beverage purchase. Now through April 19, get free delivery on Grubhub deliveries of $10 or more. : Use code IHOP20 at checkout to get 20% off your first online order. Free delivery with no minimum required. : Get free delivery on all orders placed through the app until further notice. : Now through April 26, all orders come with free delivery. With Grubhub
    delivery orders, you can select the option for contact-free delivery at checkout. : Every Monday from March 30 to May 6, health care workers get free dozens of Original Glazed® Doughnuts. On Saturdays beginning March 28, Krispy Kreme will add a free dozen Original Glazed® Doughnuts to every pick-up, drive-thru, and delivery order that includes a full price dozen Original Glazed Doughnuts or more. : Get free delivery on online orders over $10. Starting April 13, you can "Pie it Forward" by donating a pizza to their nearby hospitals, police, and fire departments during checkout online or the Little Caesars app. : From April 22 through May 5, healthcare workers and first responders can get a free breakfast, lunch, or dinner "Thank You Meal" by showing their badge. Order McDelivery® on Uber Eats or DoorDash. Select locations are giving free meals to kids. Call your local chain to get more information. : For $5, get the Bacon Cheddar Burger, Classic Cheeseburger, or Hamburger with fries. All orders are eligible for free delivery. : Get two meals for the price of one &mdash $12.99 &mdash with their "Buy One, Take One" promotion. Free, no-contact delivery is available on orders with a $40 minimum. : Feed the whole family starting at $29 with Family Feast, which comes with two half sandwiches, two kid sandwiches, one salad, one family-size mac and cheese, and one whole French baguette. : All Manhattan locations are giving free coffee to medical professionals, the NYPD, and the FDNY when they come in uniform or show a valid form of ID. : All orders are eligible for free touchless delivery. : Get a $5 gift card with a purchase of $20 or more. All orders come with free delivery through DoorDash and Uber Eats, and score $4 off $20 orders on Grubhub. : Now until April 30, get a free immune support enhancer in any smoothie using the Smoothie King Healthy Rewards App. : Get a free Footlong when you order two Footlongs for takeout. Use code SUBWAYNOW for free Uber Eats, DoorDash, Postmates, Grubhub, and Seamless delivery. : Now until May 3, all front-line responders get a free tall hot or iced coffee. : Anyone who swings through the drive-thru can get a complimentary order of French fries with any order. Get a milkshake during "Half Price, Happy Hour" available Monday through Friday from 2 to 5 p.m. : Get free Grubhub delivery on all orders over $12. : Use code FREEKIDS to get a free kids entrée with online orders of $20 or more. : All orders $10 are eligible for free delivery on Grubhub and Postmates. : Get free delivery on orders placed through the 7NOW delivery app. : Now through April 26, use code HERE4YOU online for 20% off to-go orders.

For helpful resources regarding coronavirus, visit The Centers for Disease Control and Prevention's Coronavirus Disease 2019 fact page and The National Association of County and City Health Officials' directory of local health departments.


Contents

Burger King was first founded in Jacksonville, Florida In 1953 as Insta-Burger King. Shortly after the acquisition of the chain by Pillsbury in 1969, Burger King opened its first Canadian restaurant in Windsor, Ontario, in 1969. [1] : 66 [2] Other international locations followed soon after: Oceania in 1971 with its Australian franchise Hungry Jack's, and Europe in 1975 with a restaurant in Madrid, Spain. [3] [4] Beginning in 1982, BK and its franchisees began operating stores in several East Asian countries, including Japan, Taiwan, Singapore and South Korea. [5] Due to high competition, all of the Japanese locations were closed in 2001 however, BK reentered the Japanese market in June 2007. [6] BK's Central and South American operations began in Mexico in the late 1970s, and by the early 1980s it was operating locations in Caracas, Venezuela, Santiago, Chile and Buenos Aires, Argentina. [5]

While Burger King lags behind McDonald's in international locations by over 12,000 stores, by 2008 it had managed to become the largest chain in several countries, including Mexico and Spain. [7]

The company divides its international operations into three segments: The Middle East, Europe and Africa division (EMEA), Asia-Pacific (APAC) and Latin America and the Caribbean (LAC). : 5 In each of these regions, Burger King has established several subsidiaries to develop strategic partnerships and alliances to expand into new territories. In its EMEA group, Burger King's Switzerland-based subsidiary Burger King Europe GmbH is responsible for the licensing and development of BK franchises in those regions. : 5, Exhibit 21:1 [8] In the APAC region, the Singapore-based BK AsiaPac, Pte. Ltd. business unit handles franchising for East Asia, the Asian subcontinent and all Oceanic territories. : 6, Exhibit 21:1 [9] [10] The LAC region includes Mexico, Central and South America and the Caribbean Islands. : 6, Exhibit 21:1

During 2012, the African market saw a new agreement with Grand Parade Investments of South Africa to enter Africa's largest economy, with restaurants opening in 2013. [11] The company began its move into Sub-Saharan Africa in May 2013 when Burger King opened its first outlets in South Africa. The company sold franchise rights to local gaming and slots machine operator Grand Parade Investments Ltd. The South African operation sold over double its initial forecasts in its opening weeks with sales of $474,838 at just one of its outlets in Cape Town in its first seven weeks. In a deal with local petrochemical company Sasol, outlets were opened at filling stations across the country starting in 2014. [12] In April 2014 it was announced that due to high demand, the number of new outlets being opened in 2014 would be increased from 12 to 14 across the country. [13] As of December 2015 there are 51 Burger King restaurants in South Africa. [14] 10 restaurant are set to open in Mauritius by 2021.

The first Burger King in Asia opened in Des Voeux Road, Hong Kong on 7 August 1979, as the 2500th Burger King globally. [23] In 1982, franchisees opened stores in several East Asian countries, including Japan, Taiwan, Singapore and South Korea. [5] Due to high competition, it withdrew from the Japanese market in 2001. [6] However, Burger King reentered the Japanese market by opening the first store in Shinjuku, Tokyo in November 2006. [24]

It also reentered the Hong Kong market in December 2007. This time its Hong Kong operation is wholly owned by North Asia Strategic, who obtained the exclusive right to operate from BK AsiaPac Pte Limited. [25] [26] The first store was opened on 29 December 2007 in the Sun Arcade, Canton Road, Tsim Sha Tsui, Kowloon. [26] As of 2008, 15 stores were in operation, [27] including five in Hong Kong Island (Central, Wanchai, Causeway Bay and Fortress Hill), five in Kowloon (Tsim Sha Tsui, Hung Hom, Mongkok, Wong Tai Sin and Tsz Wan Shan) and five in the New Territories. However, due to fierce competition, legal problems, and rising rents, the number of stores was reduced to two in late 2015. [28]

2012 saw a major international expansion initiative. The primary thrust was aimed at the BRIC nations, with several new master franchise agreements in those countries that will eventually create upwards of 2500 new stores by 2020. [29] [notes 1] One of these deals also creates the single largest international franchise agreement in the company history, a deal to open over 1000 stores in China with a new "super"-franchise headed by the Kurdoglu family of Turkey. [30] An updated agreement with its Russian franchisee will see a major expansion into Siberia. This move puts Burger King in a superior position to its chief rival McDonald's, as it currently doesn't operate any locations east of the Ural Mountains. [31] [32]

Burger King's growth into the Caribbean began in 1963 when the company opened its first location in Puerto Rico. These locations were the first restaurants the company opened outside the continental United States. [65]

Burger King began its expansion in Europe in 1975 with its first location in Madrid, Spain. [67] In 1976, they opened on the Kurfürstendamm in former West Berlin, the first German Burger King branch opened its doors. Four years later in Darmstadt, Hesse, the first franchise, was opened by former football player Lothar Skala. [ citation needed ] In 1990, the first time a Burger King outlet in the neue Bundesländer (former Länder of the GDR, which were incorporated after German reunification in the Federal Republic of Germany) opened in Dresden, then still in mobile form.

In December 2012, Burger King returned to the French market, with an agreement with multinational operator Autogrill, [68] a move that has met with some excitement in the country. [69] [70] In July 1997, it was announced the chain would be leaving the country, closing its 22 franchised and 17 corporate locations, after a poorly executed entry into the market that left it unable to compete against McDonald's and local chain Quick. [71] [72] The partnership with Autogrill is a move to consolidate Burger King's presence in travel plazas along major highways in France, Italy, Poland and other European nations. [73]

In November 2013, Groupe Bertrand, who owns several restaurant franchises, acquired the Burger King master franchise Autogrill, becoming one of their franchisees. [74] In September 2015, Groupe Bertrand announced being in talks with Quick's owner, investment fund Qualium, to take over all the franchise and convert all Quick restaurants in France into Burger Kings. [75]

In December 2013, Burger King returned to Finland, after three decades of absence. The first restaurant, located on Mannerheimintie in central Helsinki, instantly proved so popular that on every day since its opening, people queued in front of the restaurant to get in, sometimes for over half an hour. The only exception so far has been Christmas time, when the restaurant was closed. According to Mikko Molberg, the leader of the Finnish Burger King franchise, the restaurant has attracted over 2000 customers on every single day, which has surprised the restaurant employees and the franchise owners. The long queues have been extensively covered and ridiculed in social media, comparing them to people queuing in front of a McDonald's restaurant in Moscow, Russia in the early 1990s, and contrasting them with the nearly nonexistent queues at Burger King restaurants in Stockholm, Sweden. [76]

In 2018, Burger King expanded into Azerbaijan, Greece and Kosovo, as well as re-entering the Slovakian market after nearly a 7-year absence. In June 2019, Burger King opened its doors in Albania after 7 months of hype in the QTU Shopping Mall.

In 2020, the first 3 Burger King restaurants opened in Estonia. These were opened during the COVID-19 pandemic, and therefore had to be opened by Tallink by the popular videoconferencing software program Zoom. [77] In December 2020, Burger King restaurants were opened in Latvia and Lithuania. [78] [79]

North America is the company's home territory and home to its first non-American stores it opened its first international restaurant in Windsor, Ontario, Canada in 1969. [1] [2]

Since its purchase in 2011, Burger King has seen a 14% sales increase in its Latin American and Caribbean operations. [113] The continued expansion in these market could provide a significant portions of Burger King's growth during the decade of the 2010s. [114] In the Mexican market, Burger King sold 97 corporate-owned locations to its largest franchisee in that country. The deal means multi-chain operator Alsea S.A.B. de C.V will eventually operate approximately half of Mexico's 400+ Burger King locations while receiving exclusive expansion rights in Mexico for a twenty-year period. [115]

Elsewhere in Central America, Burger King entered in a deal with another of its franchises, the Beboca Group of Panama, to create a new corporate entity to handle expansion and logistics in the LAC region, which until this time had no centralized operations group. : 6, Exhibit 21:1 [116] The deal follows a unification of the company's web presence in Latin America and the Caribbean, [117] as well as aligning all of its various web initiatives including mobile services, Facebook presence and guest relation tools. [118] The Latin American moves are part of a corporate plan to take advantage of the growing middle class in these regions. [119]

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. [124] The Australian franchisee, Jack Cowin, selected the "Hungry Jack" brand name, one of then Burger King's owner 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". In 1996, shortly after the Australian trademark on the Burger King name lapsed, Burger King began to open its own Australian stores in 1997. [125] [126] [127] [128] As a result of Burger King's actions, Hungry Jack's owner Jack Cowin and his company Competitive Foods Australia, began legal proceedings in 2001 against the Burger King Corporation. Hungry Jack's won the case, [129] [130] [131] and Burger King eventually left the country. [132] Hungry Jack's took ownership of the former Burger King locations and subsequently renamed the remaining Burger King locations as Hungry Jack's. [126] [133] As of June 2019, Burger King had 83 stores operating in New Zealand. [134] Due to the COVID-19 pandemic, Burger King went into receivership in April 2020. [135]

Currently in receivership.

10,000th location opened in Sydney [150]

Burger King has approximately 20 foreign subsidiaries to oversee operations in the markets it does business in.


6 Pina Colada-Inspired Recipes

One sip of a pina colada and you’re transported to the tropics. Filled with pineapple, coconut, and rum flavor, they’re a summertime staple. Sometimes though, you want to enjoy the flavors of a pina colada without making a cocktail. When those cravings hit, try any of these pina colada-inspired recipes. They’re much less expensive to [&hellip]

27 New Salmon Recipes to Try

Salmon is one of our favorite types of fish. Not only is it a great source of protein, but it’s also high in vitamins, helps regulate hormones, and protects brain health. Delicious, healthy and versatile, we love grilled, air-fried, baked, and sautéed salmon for dinner. Whether it is on top of a salad or served [&hellip]

Delicious Dips Your Friends Will Love

Fun fact, I love any type of dip. Onion, spinach artichoke, cheese, crab, guacamole… my taste buds don’t judge. When I’m having friends over and I want to keep things simple, I always whip up a few dips. They’re easy to make and always popular. “I started making this because my youngest son loves Feta [&hellip]


Burger King Family Value Bundle Now Available From Only RM20

In December 2019, Burger King celebrated its 100th outlet. If you’re a fan of Burger King, then you’ll know that their recent comeback is packed with irresistible deals. In addition to that, all BK outlets have been revamped with a cozy interior design filled with earth tone color, plants, and brick.

Photo: @bkMalaysia (Facebook)

Burger King is well-known for its 100% flame-grilled burgers, whereby real fire is used to grill the burger resulting in patties with a smoky aroma and juicy texture.

Photo: @bkmalaysia (Facebook)

And, as evolution dictates growth, Burger King has unleashed its creativity by constantly releasing new menu items too. Their latest release, the Triple Cheese Series is guaranteed to leave cheese-lovers drooling. Okay, background info aside, let’s move in on the lip-smacking deal offered by Burger King.

The Burger King Family Value Bundle starts from as low as RM20 and there are 3 options in the bundle:

Photo: JBUN3

JBUN 3: 2 Cheeseburgers + 2 Grilled Chicken + Nuggets (5 pcs) + 2 Fries (M) + 2 Coke (M) | RM25

Photo: JBUN1

JBUN 1: BK Tendercrisp + Fries (L) + 2 Grilled Chicken + 2 Cokes (M) | RM20

Photo: JBUN 2

JBUN 2: Cheeseburger + 2 Grilled Chicken + Nuggets (5 pcs) + Fries (M) + Coke (M) | RM20

Photo: @bkmalaysia (Facebook) Picture: @bkmalaysia (Facebook) Photo: @bkmalaysia (Facebook)

Available From Now Till End Of June

So, depending on your preference, these Value Bundle meals will surely give you a satisfying tummy. The best part is that we can all get these filling meals from only RM20 and it’s valid until the end of June! Meals fit for kings, you guys know what’s for dinner tonight!

#SupportLocalEateries

Hello, there! Being a part of the F&B community, we believe that it is important to help each other during this pandemic, and beyond. Now, you can support local eateries across Penang and Kuala Lumpur by ordering directly from them via phone call, WhatsApp, and Facebook Messenger. These eateries offer in-house food delivery and takeaways. Search for “Foodie Plus” on the App Store.

Download FOODIE+ for free here: http://onelink.to/5kqkke

We would like to invite you to join our New Private Community Group! Here you are free to ask questions, share your love for food, and explore the Klang Valley community! We will also regularly post about casual promos and latest findings.


Taco Bell's Bell Beefer

Even the most devout Taco Bell fans might not know that the chain dipped its toes into the burger world back in the '70s with the launch of the Bell Beefer. Basically a sloppy joe, the Beefer featured taco meat, onions, lettuce, and mild Border Sauce sandwiched between burger buns.

Taco Bell hoped the creation would compete with offerings from big burger chains like McDonald's and Burger King, but it only lasted till the mid '90s thanks to diners' declining interest. Over 4,000 Facebook fans would still like to see the Beefer's return, though.


“What do I do?”

Cheban’s parents were both entrepreneurial types — his father was a diamond dealer in New York City’s diamond district and his mother is still a Sotheby’s real-estate broker — and it seems he inherited that entrepreneurial kick from them.

‘People remember you a month, and then you’re done … It’s hard to become well-known — and stay well-known — and not fall off the edge of the earth’

Foodgod

Early in his p.r. days, Cheban established multiple streams of income with fashion lines called Kritik and Clarendon, just by getting his celebrity pals to promote his entrepreneurial endeavors. His Kardashian connection formed the foundation of Foodgod’s 44 endorsements to date — arrangements where he was either paid by a company (financial disclosures of compensation range from $10,000 to $30,000 a month) or received a small share of the company to become the face of a project.

“You don’t want to do a show and then it’s done and say, ‘Wow, I didn’t do anything,’” he said. “Please, you don’t understand how fast it goes. Before you know it, you’re filming your last episode. People remember you a month, and then you’re done.”

But today, he says the endorsements represent a period in his life before he found his niche — and when he found his own branding, it made endorsements a whole lot more lucrative.

“I needed to find my direction,” he said. “There’s a learning curve. All those businesses were over a 13-year period of not knowing — what do I do?”


Watch the video: Burger King - Chicken Bundles 1987 (June 2022).


Comments:

  1. Bami

    I think he is wrong. I'm sure. Write to me in PM, speak.

  2. Nemausus

    Agree, a remarkable piece

  3. Cahir

    Congratulations, this thought just got you by the way

  4. Zulurn

    I'm sorry I can't help you. I hope you find the right solution.

  5. Wilmod

    It's a pity that I can't speak now - I'm late for the meeting. I'll be back - I will definitely express my opinion.

  6. Soterios

    they still remind you of the 18th century

  7. Gall

    In any case.



Write a message