Which Fast Food Chain Has The Best Burger And Fries? [Infographic] Which Fast Food Chain Has The Best Burger And Fries? [Infographic] {{article.article.images.featured.caption}} Opinions expressed by Forbes Contributors are their own. Full Bio The author is a Forbes contributor. The opinions expressed are those of the writer. Loading ... Loading ... This story appears in the {{article.article.magazine.pretty_date}} issue of {{article.article.magazine.pubName}}. Subscribe It's been the source of endless debate: which fast food chain has the best burger and fries? According to a YouGov poll, over a third of Americans say has the best fries. The same can't be said for the Big Mac though, which is trailing in the popularity stakes. The battle for the best burger is split between Burger King and Five Guys, garnering 15 percent of the vote. McDonald's beef burgers trail some way behind with just 7 percent but the superiority of their fries (34 percent) is something nobody else comes close to matching. Burger King fries were voted the best by just 10 percent while 9 percent favored Five Guys. What is the Secret to McDonald's Global Branding Success?

| blur Group Blog Ana Pomposo | May 5, 2014 | Marketing McDonald’s is currently ranked the 6th most important brand in the world and is one of the most visited restaurants, but how does it maintain its branding success internationally? With a product that’s served in over 117 countries, feeding millions of customers every day, McDonald’s branding success is undeniable. The key to McDonald’s branding and marketing success is segmentation and experimentation. But with such a customer base, how does McDonald’s maintain its ability to adapt its marketing and advertising to different countries and cultures? The marketing strategy of McDonald’s is based on uniformity, no matter what McDonald’s you are in in the world, you will always have the most iconic items. To gain an insight into how McDonald’s does this we decided to look at how marketing in the US, the home of McDonald’s, differs with that in Japan, whose market is worth 15 percent of McDonald’s empire. Learn More Segmentation McDonald’s main focus is the US, where they spend most of their budget and trial more new products and innovations. The American audience is their largest – Americans spend more money at McDonald’s than any other fast food restaurant in the country.

In the US, advertising normally targets children. Did you know that American kids see more than 250 McDonald’s advertisements per year? In Japan, the advertising campaigns are more varied when approaching the demographics, sometimes they focus on children but they also target adults. One advertisement used McDonald´s as a fetish object with sexy girls promoting the burgers, something you would never see in the US. McDonalds a brand that’s been built through strategic marketing segmentation. The questions you have to ask are: What are the wants/needs and tastes of the customers? Is the marketing up to date, reflecting the changing customer needs and demands? Although a multinational giant, McDonald’s adapts its business and menu to the different countries they operate in. They respect cultural differences and every country has its own policy of developing menu items. Testing Experimentation is vital, and it is often carried out by adding or deleting food from menus according to latest consumer trends and local popularity. In Japan, apart from the traditional menu you can find seasonal and limited-time items such as “The Teri Tama Burger”, served during spring or “The Tsukimi Burger”, served during Tsukimi season (in the autumn).

In the US there are the popular “McRibs”, just available for a short time each year. This is a good example of adapting to customers’ tastes, vital when talking about marketing. Experimentation is vital, and it is often carried out by adding or deleting food from menus according to latest consumer trends and local popularity. The Secret Sauce It is true that the marketing and branding strategy of McDonald’s is based on uniformity, no matter where in the world, you will always be able to order the most iconic menu items such as the Big Mac. The same kind of atmosphere and experience mean that your expectations will be fulfilled, because you know what you can expect from the restaurant. Despite its geographic variety the brand is actually very consistent, with a lot of attention to detail to ensure the values are applied globally. Global Product Marketing When we look at the strategic differences between US McDonald’s and the Japanese version, we can appreciate the localized marketing strategies. For example, the name of the restaurant is adjusted for the katakana, the appropriate Japanese script for foreign words. In Japan, they call it ‘Makudonarudo’, (マクドナルド), a more appropriate and attractive sound in Japanese.

Drink sizes and fries are much smaller than the ones in the US, and burgers are a bit smaller too, to suit eating habits. McDonald’s ensures the correct sizes before exporting for international target markets. Although McDonald’s offers its products everywhere in the world, being the most popular restaurant on the planet, the brand keeps recognizable with its original meaning and identity whilst catering to local tastes. Need top quality Product Marketing? Source a specialist online now >> Innovation and Collaboration For McDonalds, globalization has meant embracing and engaging different cultures while at the same time retaining a strong enough brand to be immediately identifiable. But how can you ensure your brand transcends cultures and regional approaches to marketing? This is where online innovations really come into their own by bridging the cultural and physical gaps that can inhibit connection with a global audience. Make Your Branding Exceptional blur has helped hundreds of brands source the talent they need to go global. With our sophisticated and effective online platform, you can source marketing and branding talent from across the world, and project manage everything online. Simple, effective and brilliant. You’ll enjoy greater choice, better value and faster delivery. Globally. Take a look at how it all works . Contact blur today to source marketing services like branding quickly and cost-effectively.

Or simply fill in your details below and we’ll be in touch to discuss how we can supercharge your branding. 4 Ways To Fix The Fast Food Industry | Co.Design | business + design 4 Ways To Fix The Fast Food Industry Ravi Sawhney 12.17.13 7:30 AM Over the past decade the term foodie has become a badge of honor among many consumers, altering how Americans eat. Foodie culture has grown immensely and continues to influence the way in which Americans think about, talk about and, most importantly, identify with food. Visiting a famous chef’s restaurant or a food truck on some obscure street corner is a source of excitement and exploration that is eagerly shared through social media; the hashtag "foodie" has appeared more than 5 million times on Instagram, according to the app's search function. Food is just as much a cultural marker and social experience as it is a sustenance provider. Ironically, as data rolls in from surveys like the Gallup Poll, revealing that 8 out of 10 Americans are still eating fast food at least once a month, the connection between the rapidly growing foodie culture and the old champion of Modernist production is becoming difficult to establish.

Contrary to the empowerment and pride associated with sharing "foodie" experiences, social media posts regarding fast food consumption imply emotions of guilt, feeling overweight, and a sense of embarrassment among peers—#Imfat, #fattie, #fat, or #diettomorrow. Curious as to the reasons behind this stark contrast, researchers at RKS explored how design could play a role in reconciling such distinctive experiences. We began by posing the question: Could a $191 billion dollar industry like fast food really learn something from the niche foodie culture? We decided to find out. We put on our ethnographic lenses and bravely entered the world of the fast-food lunch rush. We observed customers’ journeys at a diverse range of fast food chains as well as food trucks, drawing insight through every touch point. To augment our observational understanding we also conducted a few ad hoc interviews with customers, ultimately formulating principles that could shift the negative perception of fast food into a relevant experience for tomorrow’s customer. GIVE AN ALL-IN-ONE EXPERIENCE Food is just as much a cultural marker and social experience as it is a sustenance provider. In contradistinction with the experience provided at many fast food chains, food trucks provide a very personalized experience.

We found consumers engaging in casual chitchat, feeling as though they were part of a community. Unlike many fast food chains that operate as an assembly line, the food truck operator handled orders, cash, food preparation, and serving. The customer was able to engage with the same person at every aspect of the experience, which provided a more meaningful experience. So what if fast food chains assigned only one server to one customer and had that server engage in all aspects of the customer experience including ordering, preparation, calling the customer by name (instead of by number) and hand-delivering his or her food? Eliminating such harsh separation of these roles would largely eliminate the anonymity, cog-in-a-machine feel of fast food restaurants and replace it with casual, yet genuine interactions that heighten perceived value. DON’T MAKE FAST FOOD TOO FAST There were two main ways to communicate high-quality food that we observed: wait time and visibility of fresh ingredients. It may be counterintuitive, but people are not as reluctant to wait for their "fast" food as some might expect. At food trucks we discovered that a long line communicates to customers that the food is worth the wait.

And while customers wait for their food, they see fresh ingredients on display, which reinforces their perception of the product’s quality. People are not as reluctant to wait for their fast food as some might expect. We observed such behavior at the regional hotspot In-N-Out Burger. Due to the high visibility of ingredients in the kitchen, customers were able to see raw potatoes sliced and fried. This reassures them that the ingredients are fresh, lifting the stigma associated with processed food. The immediate, palpable feedback is much more effective than current strategies we observed at some fast food chains; McDonald's, for instance, had a looped video of farms where they supposedly source their "fresh" lettuce. Through interviews and observation, we also found that customers who ordered food were less willing to believe ingredients were fresh and locally sourced when they saw rows of burgers and fries sitting under heat lamps. What if fast food chains made their food-preparation process more visible to their customers, heightening the value and integrity of the product? LEVERAGE THE LOCAL CONTEXT At the food truck event, we noticed that each truck has a narrative element that brings customers delight. Perhaps it’s the story of combining unusual ingredients or bringing together street food from China and Mexico to create an original experience.

Often fast food restaurants have a rich history but they rarely use these stories in a way that resonates with customers. What if fast food chains embraced their history and used it to craft a more meaningful identity? For multinational chains, it is easy to create a generic image. A narrative that is unique to the local context gives consumers a sense of heritage, makes them feel like the chain has been successful over time and, most importantly, encourages strong customer loyalty. IT’S NOT A DIET, IT’S A LIFESTYLE A recent New York Times article pointed out that American society is becoming more interested in "flexitarianism"-–a diet that is rich in plants and includes fewer animal products and processed foods. The article recognized that flexitarianism is not another fad diet but instead is increasingly becoming a lifestyle. Fast food restaurants rarely use their rich histories in a way that resonates with customers. Fast food chains need to recognize that people are not merely concerned with losing weight with more fat-free and artificially sweetened foods; they see health as a way of life that incorporates unprocessed, hormone and pesticide-free foods through environmentally and socially sustainable practices. What if fast food restaurants started incorporating health-driven lifestyles into their menus?

Instead of adding surface-level fixes like salads and sugar-packed fruit smoothies, the fast food industry should provide meaningful additions that showcase to consumers a nuanced understanding of health. Of course, a $191 billion industry does not change overnight. Nonetheless, these design insights can start a conversation about transforming fast food into a relevant industry that is aligned with the evolving cultural codes, values, and aspirations of tomorrow’s consumer. [Images: Courtesy of RKS] Never miss a story. United States Fast Food Rankings - Best Fast Food in America - Thrillist Jennifer Bui/Thrillist 38. Connecticut Connecticut rises above most of New England on the basis of two Bridgeport legends: 1) Duchess, which is one of the only fast-food places I know of where you can order veal Parm, and 2) the original location of Pete’s Super Submarines, aka Pete’s Subs, aka Subway, and the $5 Footlong. But once you get out of Bridgeport (take the ferry!), you’re left with the usual suspects. Unfortunately none of which are Stephen Baldwin.

Notable fact: Subway’s original name, Pete’s Submarines, was dropped because people thought it sounded like “pizza marines.” 37. Mississippi Despite letting their fast-food cash flow like frying oil, Mississippi has a huge dearth of their own chains. Holding down the solo honor is Bumpers Drive-In of America, which looks like it was plucked off Route 66 (that’s obviously the name of their double cheeseburger, which you should order), and then multiplied throughout the Magnolia State, carhops included. Besides that, there are at least 26 (!) national chains, so we hope you like McDonald’s. Notable fact: According to Health mag, Mississippians spend 62% (!) of their dining-out budget on fast food. 36. West Virginia West Virginia is a pretty bleak place; after all, it’s earned the bottom spot in the Gallup-Healthways Well-Being Index for five years running. We can safely say, however, that this lack of well-being is not due to a lack of fast-food options (they actually might have too many). They’ve got all the major players (17 Chick-fil-As!!

7 Five Guys!!), plus a bunch of Long John Silver’s and Captain D’s for all their fast fried-fish needs. But, most importantly, they’ve got Tudor’s Biscuit World, a West VA-born chain that bakes up fresh biscuits and makes them into a slew of different delicious sandwiches, along with breakfast platters and more. Notable fact: Tudor’s Biscuit World originated in Charleston, West VA in 1980. 35. Iowa You can’t fathom how many Arby’s exist in Iowa. Though it started in Ohio, Iowa has its fair share of people practicing “meat craft.” Also, Arby’s website still uses MapQuest, but enough about Arby’s, let’s focus on the rest of Iowa’s fast-food game. They’ve got some of the great Midwest chains (Culver’s! Steak ’n Shake!) but their claim to fame is Maid-Rite, a loose-meat sandwich chain that specializes in un-sloppy Sloppy Joes. And, well, that's about it. Notable fact: An assistant football coach at University of Iowa left his 200k a year job last year to open a Culver’s franchise.

This is a real thing that happened. 34. Indiana Contrary to popular belief, Indiana has more than just popcorn (not that we weren’t okay with just having popcorn). On top of a ton of national big-hitters, they boast Lee’s Famous Chicken, which, though it was technically founded in Ohio, was the product of Colonel Sanders’ nephew, who grew up in Indiana. So, really, it basically started here. Notable fact: Lee Cummings, the founder of Lee’s Famous Chicken, was related to KFC’s head honcho, and much of his inspiration came from cooking in his Indiana home. 33. Arkansas Clintons and Walmarts are probably Arkansas' most famous exports, but it could soon be chicken tenders. With state after state (four and counting) opening up more Slim Chickens locations than ever, they're poised to break out. And with local mini-chains like Mexican Chiquitos, Andy's, and David's Burgers -- not to mention a full complement of Taco Buenos and Sonics -- Arkansas has a lot on their plate (boom!). Notable fact: Slim Chickens' first location was in Fayetteville. Jennifer Bui/Thrillist 32.

Maryland Maryland’s got a wealth of crab shacks and restos, but unfortunately that didn’t quite carry over to their fast-food scene. They do have a few solid spots for quick eats though, like their very own Hip Hop Fish & Chicken, which has multiple locations serving a menu of golden-fried… fish and chicken. And hey, they’ve also got Southern darling Bojangles, the Asian-American Noodles & Company, wing winners A&D Buffalo’s, Fatburger, and a single outpost of crazy-good chain Cook-Out. You’re alright, Maryland. You’re alright. Notable fact: Hip Hop Fish & Chicken started here, and now they’ve got 12 locations. 31. New Mexico There are around 75 Blake’s Lotaburgers in and around New Mexico. They have delicious cheeseburgers with green chile. And you can also get a green chile cheeseburger at Whataburger. But seeing how Whataburger didn’t start in New Mexico, you might already be able to tell that I’m running out of other options. Notable fact: Blake’s Lotaburger has its own construction business so they can build their franchises in-house. 30.

South Carolina SC doesn’t have a ton going for it besides the rather difficult task of explaining what the hell a ButterBurger is to the rest of the comparatively Culver's-less South, and it’s just two cities stuck with that duty. If Sean Brock wanted to franchise out a shrimp and grits quick-service spot, however, it would probably do really well. Notable fact: Former Hootie/current country star Darius Rucker, an SC native, followed up the 16-time platinum success of Cracked Rear View by dressing up as a psychedelic cowboy and singing in a Burger King commercial. 29. Massachusetts Though the tagline states that America runs on Dunkin' , Massachusetts really, really, really runs on the donut shop founded in 1950 in Quincy. But alas! Bay Staters never tire of eating donuts, and so they also get credit for the small upstart, Honey Dew Donuts, which opened in 1973 in Mansfield, and now has 145 stores itself. Boston Market -- when it was known as Boston Chicken -- also started in Newton, and then we get into various pizza places that don’t count (sorry Papa Gino’s!).

But still -- two donut shops and a chicken joint -- not too shabby, small New England state. Notable fact: Dunkin', surprisingly, isn't the only donut shop to have started here. 28. Idaho Fast food needs Idaho (and Idaho has a lot of chains, including Chick-fil-A, which is rare for the region). Along with basically all the potatoes, it’s also home to the largest barrel-cheese factory. What’s barrel cheese? It’s the basis for processed cheese. AKA nacho cheese, American cheese, Velveeta, you name it. Which is to say: no Idaho, no cheese fries. And we can’t have that. Notable fact: Idaho produces approximately 14.2 billion pounds of potatoes a year... 4.6 billion more than its closest competitor, Washington. 27. Minnesota Do you like gyros? Well, Dino’s Gyros can take care of you in six locations. But after that chain, Minnesota gets shaky. After all, you can’t call D’Amico & Sons takeout Italian fast food. Nor can you include Green Mill’s deep-dish pizza. So back to my original question: do you like gyros?

Notable fact: Austin, MN is home of the Spam museum, a monument to the canned meat that has nothing to do with Nigerian princes who want to give you money. 26. Pennsylvania PA has plenty of variety in their fast-food offerings, including branches of Shake Shack, Church's Chicken, and Potbelly. But sandwiches are what the state does well (winning basketball teams? Not so much.), so it's no surprise Tony Luke's Philly cheesesteaks are being eaten all over the place these days, including FL and CA. There's also locally grown mini-chains across the state that highlight Pennsylvanians cravings for something other than hoagies, like Brighton Hot Dog Shoppe, Neato Burrito, and Roburritos. Notable fact: Tony Luke's has opened a location as far away as Bahrain. Jennifer Bui/Thrillist 25.

Hawaii Contrary to what you may think, there are a few sweet independent fast-food chains that can look disapprovingly at the standard fast-food fare and tell them “you flew here, we grew here.” Zippy’s is the most iconic, with 24 locations and a sprawling menu that feels random to outsiders (chili, oxtail soup, chicken katsu, sushi, lunch plate specials, pastries) but totally makes sense. But it's L&L Hawaiian Barbecue, which does the traditional plate lunch (rice, macaroni salad, and a hot dish like BBQ beef or Kalua pork), that has expanded the farthest, with nearly 200 locations now all over the US, plus New Zealand, Japan, and AMERICAN SAMOA. Notable fact: The Zippy’s chain sells over 110 tons of their original-recipe chili each month. 24. Nebraska Though Nebraska lacks variety in fast-food restaurants imported from other states (Raising Cane's is a pleasant and unlikely exception), they make up for it with joints like the Lincoln-product Runza .

70+ locations cook up a sandwich made with ground beef, cabbage, and a whole bunch of spices in Hot Pocket-shaped bread that's baked throughout the day. Nebraskans also like their Mexican food fast, as Abelardo's and the Mexican/burger mashup Amigos & Kings Classic have numerous locations. Notable fact: Runza will FedEx their sandwiches almost anywhere in the country. 23. Utah Utah’s not all 3.2 beers and ski bunnies. Ok, maybe it is, but it's also got a pretty great lineup of fast-food spots. For one, it's one of the few states where you can order from the coveted In-N-Out. But more impressively, Salt Lake City original Arctic Circle offers up Black Angus burgers, their own famous fry sauce, shakes, and chocolate-dipped cones, while Iceberg Drive-Inn serves similar fare (like a chicken cordon bleu sandwich). OR’s TacoTime also makes an appearance, holding court with their crispy burritos and Mexi-Fries. Notable fact: Arctic Circle is in seven states and claims to have invented fry sauce. 22.

Missouri Even though it has more locations in Kansas and the first one was in IL, Winstead's truly got its start in Missouri. Their popularization of the drive-in, their American-as-hell Skyscraper Sodas that quench the thirst of four people, and a damn good burger all help MO's drive-thru cred. The state also imports some of the best in Kansas fast food, taking in chains like Planet Sub and Freddy's. And St. Louisans (Nelly too, probably) love them some Lion's Choice roast beef and Lee's Chicken, but they also eat healthy sometimes at Crazy Bowls & Wraps. Notable fact: Winstead's had a drive-in even before Sonic existed. 21. New Jersey Named the best fast-food burger in the country, Habit Burger 's only East Coast location is in Fairlawn -- giving the state fast-food bragging rights for the entire region. And despite Harold and Kumar's issues in finding a White Castle in NJ, the state currently has five of their burger castles to go along with 10+ Five Guys and a couple of Shake Shacks.

And because eating only burgers can get stale, Cluck-U provides Jersey with fried chicken and super-hot wings from Toms River to Parsippany. Notable fact: Cluck-U Chicken started in New Brunswick in 1985. 20. Kansas Ohio likes to claim White Castle as its own, but those sliders were born in Wichita. And while the Buckeyes have since abducted Whitey, Kansas still has some notable chainlets, including burger joints Spangles, Nu-Way, and Freddy's Frozen Custard. But no White Castles. Not that they're miffed about it. (They are.) Notable fact: Though not a fast-food joint, Kansas is home to Pizza Hut, which has since entered into a domestic partnership with Taco Bells throughout the country. related Jennifer Bui/Thrillist 19. Wisconsin Cheese is an integral part of fast food, so we owe a lot to Wisconsin. That’s doubly true now that fried cheese curds are a nationwide hit, thanks in large part to ButterBurger/frozen custard chain Culver’s.

But Wisconsin’s equally lovely for small chains like Flippy’s -- which does Italian beefs and other Chicago-inspired fare -- plus the seas of little custard and hot dog stands dotting the landscape, just begging to help pad you up for the winter. Notable fact: In 2014, Wisconsin produced 2,842,456,000lbs of cheese. 18. Nevada Because not everyone wants to eat at the $10,000 caviar buffet when they visit Vegas (unless it's comped), Nevada has its fast-food bases covered, and not just in Sin City. With In-N-Out, Shake Shack, and Raising Cane's, they’ve got some mainstreamers to brag about, but they stand out (even more so than the ridiculous people in Vegas) because of their own 13-location Mexican taqueria (there’s a salsa bar!) Don Tortaco, along with three hotel-housed Original Chicken Tender joints and the Chinese fast-food rarity, China A GoGo. Notable fact: When White Castle opened in Vegas, they were forced to close and restock. The people were that stoked. 17.

Illinois We’ve gotta give Illinois props for being the place where Potbelly Sandwich Shop was dreamed up. What started as an antique shop serving its quirky customers lunch has now become a toasted-sammie institution that’s spread to almost half of the 50 states. Though research showed that IL definitely has more tasty one-offs than chains, they do have incredible Italian beef shops like both Al’s and Jay’s, potstickers & buns from Wow Bao, Greek chicken & BBQ rib tips from Nicky’s, and breakfast & burgers from Urban Counter, plus soup & chili from Capt’n Nemo’s and Chicago faithful Harold’s Chicken Shack. Even East Coast big dogs White Castle & Shake Shack are there for your consumption. Oh, and you didn’t think we forgot the phenomenon that is Portillo’s and their legendary Chi dogs, did you? Well, we didn’t! Notable fact: Potbelly’s got a whole secret menu… which you can find right here . 16. Arizona Arizona's Mexican fast-food game is seriously strong, and, while the state can’t brag too much about their quick-service choices since they’re pretty limited, the ones they do have help make up for that.

Sure, they’re fortunate enough to have access to regional big-timers like Whataburger, Raising Cane's, Culver’s, and In-N-Out (!!), but their Mexican selections are where they really shine. In addition to the myriad one-off taco shacks, they've got the whopping combo plates and tortas of regional chain Federico's, plus outposts of Cali favorite El Pollo Loco. Notable fact: Alice Cooper -- who grew up in Phoenix -- was recently inducted into the White Castle Hall of Fame . 15. New York For a major state that usually dominates when it comes to culinary prowess, NY is still strong, but not the best in terms of fast food (and no, we're not counting pizza slices or street meat). Thankfully, NYC is responsible for Shake Shack , whose fresh ShackBurgers and SmokeShacks are beloved by all, even famous chefs . New York also gets to claim Nathan’s, which has expanded globally but is still a Coney Island institution.

There are healthy spots (Chickpea, Fresh & Co.) and the opposite (Ranch 1, Kennedy Fried Chicken), plus upstate joints like Ted’s Hot Dog’s (wieners covered in mac & cheese!) and the faux-Mexican Mighty Taco. It's a good scene, but you can't win 'em all New York (despite what the comments section tells you). Notable fact: Shake Shack began as a mere hot dog cart in Madison Square Park. 14. North Carolina What’s that? You spent your entire childhood wishing your Grandmother made fluffy, fresh buttermilk biscuits every morning? Biscuitville’s fried pork chop biscuit is a great way to work through those really weird, unresolved family issues. Soundly defeating its Southern counterpart, North Carolina is also the birthplace of Bojangles and Cook-Out, which manages to have Cheerwine at the drink fountain and a food selection that magically ranges from chopped BBQ plates to chili-topped burgers. Notable fact: Fresh biscuits are made every 20 minutes at Biscuitville, which seems to be the perfect timing to finish one, eat a fresh one, and repeat forever. 13.

Florida In the 1950s, Jacksonville was home to Insta-Burger King, which sold $.18 hamburgers and milkshakes. Nowadays, the name is different, but their HQ is still in Miami. And lest you think it's all burgers and fries (and old people) in the Sunshine State, FL has also spawned the healthy Giardino Gourmet Salads, the chicken-forward joints PDQ and Pollo Tropical, the seafood-heavy Snappers, and the Tex-Mex-flavored Tijuana Flats. Florida is also home to some of the best fast-food from the South, like Bojangles, Whataburger, and Krystal. Notable fact: Burger King has a restaurant in all 50 states (and over 70 other countries). Jennifer Bui/Thrillist 12. Tennessee One of our editors used to work with a guy who got his face on Krystal’s bags because that’s a thing the tiny-burger purveyor that isn’t White Castle does for inductees of their Krystal Lovers Hall of Fame.

Sadly, those were limited-time bags and EXTRA sadly, Krystal decamped from Chattanooga to Atlanta in 2012 after 81 years in the Volunteer State. Pal’s Sudden Service is holding things down, though, with an institute for training other small regional fast-food chains in their best practices. Also, they have excellent burgers to pair with all that HR talk. Notable fact: The first order at Krystal, back in 1932, was six Krystals and a cup of coffee for $.35. 11. Virginia Five Guys might have started with a single restaurant in Arlington, but they seem to be plotting to put one of their minimalist burger joints on every street in America (we hope) -- there's currently 1,000+ locations and no sign of stopping anytime soon. An up-and-coming burger spot serving up fried Oreos and tons of craft beer is attracting Virginians as well: Jack Brown's. Add to that a definite Southern influence from imported fast-food joints like Biscuitville, Cook-Out, Bojangles, and Raising Cane's, and VA is a solid fast-food oasis. Notable fact: Five Guys refers to the founder's five sons. 10.

Oklahoma The drive-in deity known as Sonic began as a simple root beer stand & steak joint before switching over to the more popular burger & fry side to become the roller skate-clad empire we all know and get fat off of today. But that’s not all the Sooner State has to offer, they’ve got outposts of Texas’ Burger Street, Taco Bueno, Whataburger, Golden Chick, Grandy’s, and Schlotzsky’s, plus hamburgers, hot dogs & ice cream from OKC originals Braum’s and Johnnie’s Charcoal Broiler, and even frozen custard from Freddy’s. So, yeah, if you go here looking for some quality fast-food options, you’ll probably be more than OK (sorry). Notable fact: Shawnee, OK is the birthplace of Sonic, which used to be called Top Hat. 9. Michigan “I decree: let there be a coney joint on every corner,” Mitten State founder Steve Michigan didn’t say, because he isn’t real. But the coney thing, well, that’s very, very real, as you can find a Michigan-made dog pretty much everywhere.

And when your state’s as long as Michigan from wrist to the tip of the Upper Peninsula, “everywhere” means a lot of land. But it’s not just hot dogs that make Michigan’s fast food exemplary: it’s also the abundance of local chains. Starting with National and other cultishly beloved fast spots in the D (what up, Travis burgers!), a trip North gets you something different in every part of the state, from Halo Burger to Big John Steak & Onion and Freeway Fritz (selling Frankenmuth fried chicken) all the way up to grab-n-go pasties above the Mackinac. Michigan takes its car food seriously (understandable, given the automotive history). And that’s to say nothing of the small-town burger joints that still host car cruises, poodle skirt-clad A&W servers, and tiny lakeside stands that aren’t just places to fill up, but rather places where memories (and diabetes) are passed down from generation to generation. Notable fact: The Boston Cooler -- a shake-like fast-food drink combining ice cream and Vernor's ginger ale -- is named not for Affleck Country, but rather for the Detroit street. 8.

Colorado The billion-dollar burrito makers at Chipotle started with one restaurant that caught on and became a phenomenon. But CO also can claim Quiznos, Qdoba, Noodles & Company, and Smashburger as homegrown success stories -- as well as local up-and-comer Good Times, known for tasty custard, but sadly not based on a TV show from the '70s. Notable fact: Chipotle started a block away from the campus of Denver University. Jennifer Bui/Thrillist 7. Louisiana Between Popeyes' fried chicken and Raising Cane’s chicken fingers, Louisiana can basically fill any and every poultry craving that could possibly hit you and, while Raising Cane’s reach isn't too far out of the Southeast, Popeyes has made it as far as Kuala Lumpur. LA also manages to be the random mixing ground for small regional chains like Texadelphia, Taco Bueno, and Pollo Campero, plus its own teensy spots like Bud’s Broiler and Lee’s Hamburgers. Notable fact: Popeyes was originally called “Chicken on the Run.” The chicken did not run out. Ever. Rebranding came within a few months. 6.

Kentucky Did you know that Kentucky Fried Chicken was founded in Kentucky??? Did you?!? Well, now you do, and it’s safe to say that the country’s biggest fast-food purveyor of poultry is its biggest and most important claim to fame. Primarily because the Double Down is a thing that exists there. It doesn’t stop there though. While their smaller, more unique chains are few and far between -- they include Wingstop and Wingzone (do you think Kentuckians like chicken?) -- they’ve got five Tom + Chee locations, which is a chain literally based on fancy grilled cheeses & tomato soup, aka a chain that should seriously be everywhere immediately. Factor in the the presence of Southern stars like Krystal, Bojangles, Cook-Out, and Raising Cane's, and the Derby is no longer the main reason to visit KY. Notable fact: Colonel Harland Sanders left his home at the age of 13 and had a bunch of different job before he found his clucking calling. 5. Georgia If Waffle House counted as fast food, Georgia would be the uncontested winner here. Unfortunately, it does not.

(You’re #1 in my heart, scattered, peppered, covered, diced hash browns!) But Georgia brings it strong with Chick-fil-A and Zaxby’s, plus drive-in legend The Varsity that’s equally famous for its weird paper hats as its chili dogs. Notable fact: The odd honor of largest drive-in fast-food chain in America falls to cult favorite The Varsity. Jennifer Bui/Thrillist 4. Ohio How much does Ohio love a quick bite? So much so that back in the 1830s Cinci was called Porkopolis because it was a hub of hot dog production. Ohio’s the home of Wendy’s and the adopted land of White Castle. Cincinnati chili is the king of dogs and spaghetti mounds alike, largely due to Skyline. M*A*S*H* may have helped make Tony Packo's hot dogs famous, but their deliciousness helped the café expand into a mini-empire, while Rax gives Arby’s -- which also started in the Buckeye State -- a run for its roast beef. Most major chains have set up shop in Ohio, and tiny drive-ins like Swensons are everywhere.

See, it’s not all turnpikes and beat-up highways. Ok, maybe it is. But at least there’s good stuff to eat while driving. Notable fact: Columbus is one of the biggest test markets for new fast-food products, so you can go ahead and thank them for McEverything new you eat. 3. Alabama Alabama has a fast-food empire that’s almost as cultishly strong as its two football teams (that’d be impossible to really achieve though #RollTide #WarEagle). There’s Milo’s, the Birmingham burger empire that puts a second small square patty on top of every burger and coats it in a secret sauce that customers would probably just start guzzling on its own if that didn’t interfere with the ability to drink Milo's Famous Tea that has such a following that it hit store shelves in gallon jugs in the ‘80s and has piled many rows deep since. There’s also Taco Casa, which has such a cultish spot in the hearts of Alabamians that it was an instant rallying place after the Tuscaloosa tornadoes.

The state also has Jack’s, a 50+ year-old classic burger chain that is so condensed in the Northern half of the state that it could rival Sbux density in many cities. And while we couldn’t weigh national chains as strongly as local spots, Alabama has one of the largest selections, from Whataburger to Five Guys to Church’s Chicken. Notable fact: Dixie’s got the fifth-lowest fast-food to regular restaurant ratio in America, but one of the most varied selections. 2. California In almost all state rankings we do, California tends to score highly based on size, weather, and various other things that make people who don’t live in California infuriated. And when it comes to fast food, it’s hard to argue against their continued dominance.

The list of fast-food restaurants that originally started in the Golden State goes on forever, ranging from the really big ones (McDonald's, Taco Bell , Jack in the Box, In-N-Out , A&W) to Mexican favorites ( Del Taco , Freebirds, Green Burrito, Jimboy’s Tacos, Juan Pollo) and the small, cool chains (Foster’s Freeze, Baker’s Drive-Thru, Pioneer Chicken, The Hat, Original Tommy’s, Hot Dog On A Stick), plus freakin’ Wienerschnitzel . Big chains regularly test menus in Southern California (uh, the Waffle Taco ring a bell?) before rolling it out elsewhere. Basically, our point is: if you’ve want to try and open a fast-food chain of any kind, and you’re not thinking about doing it in California first, you may be thinking about this all wrong. Notable fact: The founder of Wienerschnitzel only started thinking about getting into the fast-food business because the founder of Taco Bell owed him money, and offered to pay him back by letting him get an ownership stake in one of his taco shops. SYNERGY! 1.

Texas Everything really is bigger in Texas, like the sheer number of chains that got their start here, and really the number of fast-food choices in general. Though none of the huge heavy-hitters originated here, it really doesn’t matter once you consider the smaller power players that did: patty paradises Whataburger and Burger Street, Golden Chick, Taco Bueno & Taco Cabana, and Schlotzsky’s all make up the lineup. But of course the Lone Star State wouldn’t stop there (show off!). It’s also the birthplace of authentic New Orleans-style eatery Frenchy’s Chicken, Austin’s multi-location burger stand P. Terry’s, and Houston’s 20-strong hot dog haven James Coney Island and Mexi-Cuban joint El Rey Taqueria. We wish we could stop there, because most of us don’t live in Texas and we’re seething with envy, but dammit, we can’t. This already lucky state gets to reap the riches of almost-equally-as-dominant Cali with In-N-Out, Louisiana Famous Fried Chicken, and Pollo Campero, as well as the best of the Midwest and South in Culver’s and Raising Cane's.

Oh, and did we mention that Texas is gigantic? Because it is, and that kind of sprawl translates to a lot of roads, which translates to a lot of roadside mini-cities comprised of basically every chain you can think of. Notable fact: The founder of Whataburger wanted to make a burger that required both hands and would have customers screaming “What a burger!” after the first bite. His life goals were very in order. Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun. Rachel Freeman is a Food/Drink editorial assistant and thinks a cross-country fast-food road trip may now be in order. You should totally join her: @rachelifreeman . Fast Food Leader McDonalds Showcases New Burger Building Tool - QSR magazine Burgers , Consumer Trends , Guest Experience , In the Store , McDonald's , Menu Innovations , Ordering , Paul Gereffi Recommended For You McDonald’s has had a tough couple of years, with declining same-store sales and customer perception problems.

But the company, led by new CEO Steve Easterbrook, might finally have some good news to hang its hat on: This week, McDonald’s enjoyed its highest stock price in nearly a year amid investor optimism. The new “Create Your Taste” platform, a design-your-own burger operation that originally launched last year, might be partially to thank for the newfound optimism. McDonald’s recently announced plans to vastly expand Create Your Taste to thousands of stores. Create Your Taste encourages customers to engage with tablet-like touch-screen kiosks, through which they can customize their quarter-pound burger with more than 30 ingredients, including a variety of buns, proteins, cheeses, toppings, and sauces. Mixing and matching these items allows for dozens of variations—a big change from simply requesting to hold the lettuce or add extra mayo. Initially offered in Australia in September 2014, Create Your Taste features additional menu toppings in the U.S., including guacamole, grilled mushrooms, onions, jalapeños, and pineapple, and additional proteins such as a fried egg and bacon. Sauces include aioli, garlic, and barbecue. Consumers can even order their sandwich with a lettuce wrap instead of a bun.

Servers deliver the finished open-face sandwich to the table, with the meat and warm toppings on the bottom bun and the cold toppings and sauces resting on the top bun. In a May online video announcing company changes, Easterbrook said the company would work to attract more Millennials, who are increasingly opting for gourmet burgers and menu customization. “McDonald’s trying to allow customization similar to fast-casual burger places is certainly the right hot button for consumers.” Customization isn’t just a top driver for Millennials; it’s also popular with consumers across all age groups, says Brian Darr, managing director at Datassential, a foodservice marketing research firm. In the firm’s MenuTrends report on burgers, “made to order” was the leading attribute in consumer choice, with 74 percent of respondents listing that as the most important consideration in choosing where to dine away from home. Customization was important to 69 percent of consumers. “Customization is particularly motivating for Boomers; their preference was statistically higher than the total,” Darr says. “McDonald’s trying to allow customization similar to fast-casual burger places is certainly the right hot button for consumers.” There are other issues that could affect success of the Create Your Taste platform.

For example, kiosks have generally been met with consumer resistance and have yet to gain traction except in limited applications. “The question for McDonald’s is that their entire customer base may not want to order that way, so they’ll need to accommodate two ordering modes—those using the traditional counter and those going to a kiosk,” Darr says. “The logistics of that will need to be ironed out.” An initial test in four Southern California stores and in Illinois in December 2014 is in the process of expanding to 30 locations in five more states. The platform will then roll out to 2,000 U.S. locations, or about one in seven of the 14,000 domestic McDonald’s restaurants. The menu has been expanded to include chicken sandwiches in addition to burgers. Prices are approximately $5 and up, depending on additional protein toppings. Adding fries and a drink brings the price closer to $10, and wait time can be 7–10 minutes. That’s a big change from McDonald’s quick-service image, but the company is hoping enough customers will embrace it to make it a permanent part of the menu mix.

But making such a major change to the ordering process could put a strain on the restaurant operator, says Richard Adams, a former McDonald’s franchisee and president of Franchise Equity Group, an advocacy firm for restaurant franchisees. “The reality is that it doesn’t apply to the 70 percent of customers that choose the drive thru,” Adams says. “Also, at a cost of $100,000–$150,000 per restaurant to implement, it has a limited upside. I think this is more a stunt to appeal to Wall Street investors instead of being practical for the restaurant operator.” Adams says McDonald’s franchisees have been appealing to the company to simplify the menu. Instead, this further complicates it. “They can’t grow if their operation continues to be congested,” he says. Going after the upscale burger chains and fast-casual brands could also put McDonald’s at risk of straying too far from its roots, says Darren Tristano, executive vice president at Technomic. “The danger is in moving away from what made McDonald’s successful in the first place: speed of service and affordability,” he says.

The concept is most feasible in urban settings where there isn’t already a drive thru, Tristano adds, but whether visitors inside the restaurant will be willing to wait patiently while other customers order and receive their meals is a big question. Once the novelty of the program wears off, will they continue to come back for more? “This could be a challenging and difficult task,” Tristano says. Marketing Strategies of McDonalds Marketing Strategies of McDonalds This is a report about the various Marketing Strategies of McDonald's along with various related examples. Copyright: Attribution Non-Commercial (BY-NC) McDonald’s : Behind The Golden Arches Customer Acquisition and Retention Segmentation, Targeting and Positioning ............................................................. 4 Customer Perception and Customer Expectation ................................................ 6 References ........................................................................................................... 23 The McDonald’s Story - Genesis The story of McDonald’s started in 1954, when its founder Raymond Kroc saw a hamburger stand in San Bernardino, California and envisioned a nationwide fast food chain. Kroc provedhimself as a pioneer who revolutionized the American restaurant industry. Today McDonald’sis the world’s largest fast food chain serving 47 million customers daily.

McDonald’s is nowone of the most valuable brands globally, worth more than $25 billion. The Golden Archesand its mascot Ronald McDonald have gained universal recognition. Though the companyhas roots in the US, McDonald’s today has become an accepted citizen of the world .

Question: What is the correct representation of the burger chain brand?
Answer: McDonald's