McDonald’s has been working feverishly in recent years to improve its image, and that starts with the company’s menu.
The chain has made improvements to items such as its Egg McMuffin and its Chicken McNuggets and, earlier this year, started serving Quarter Pounders made to order with fresh beef.
In this week’s episode of the Restaurant Business podcast "A Deeper Dive," Chad Schafer, McDonald’s senior director of menu innovation, talks with RB editors Jonathan Maze and Pat Cobe about how the chain works to improve its menu—including how the company can make these moves while ensuring that the operators who run most of its 14,000 restaurants can add the items profitably.
Please have a listen.
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