Top Tweets for #Processinnovation

McDonald’s says it spent the past 7 years making the “new” Big Mac. Looks the same but here are changes: ▫️New thick brioche bun (stays warmer) ▫️ New process to dehydrate + rehydrate onions ▫️1/2oz special sauce (vs. 1/3oz) And a very specific burger update: it “calibrated the gap on the metal clamshell that presses burgers on the grill down to the millimeter, to avoid pressing too hard and squeezing out all the juices”, per WSJ. McDonald’s also found that cooking 6 burgers patties at a time (instead of 8) improved consistency and taste. These updates feel minor but McDonald’s has to co-ordinate across 40k+ franchise stores and sells millions of Big Macs a year. And they can’t drop the ball: burgers make up 40% of all fast-food sales and brings in $130B+ a year across all chains. Previous overhauls that McDonald’s made to the Big Mac process were: ▫️1980s: Stopped grilling burgers with onions on top (and stopped hand-searing patties) ▫️1990s: Stopped toasting the bun (but they reversed this after franchisees complained that un-toasted buns suck) I have no idea if the new Big Mac is better but find the specificity of these changes hilarious (and think that fries with Big Mac sauce go hard AF).