McDonalds® | Grand Mac® Review!
- 6 years ago
McDonalds® Grand Mac® arrives to take the iconic Big Mac® to new levels in both size AND flavor! With even more Big Mac® Sauce on top of a full 1/3 lb of Beef spread out between 2 patties along with Pickles, Lettuce and Onions all inside and oversized Sesame Seed Bun, THIS is what the McDonalds® Big Mac® shouldve been right from the start! The McDonalds® Grand Mac® is finally here!\r
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Ian K swings by his local McDonalds® to give this new Grand Big Mac® a try! Just how Bomb Sexy was the McDonalds® Grand Mac®?! Only one way to find out, guys! Peep THIS Out!\r
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McDonalds® of Southern California\r
Website: \r
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McDonalds®\r
Website: \r
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GRAND MAC® ($4.89)\r
1/3 lb of Beef spread out between 2 patties along with generous amounts of Big Mac® Sauce, Pickles, Lettuce and Onions all inside and oversized Sesame Seed Bun. (860 calories)\r
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Please LIKE, SHARE, COMMENT & SUBSCRIBE! Youll be glad you did!\r
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Official Website: \r
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Peep THIS Out! T-Shirts & Stuff!\r
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LICENSE AGREEMENT\r
Copyright © new-new IntroChamp - Customizable video intros. All rights reserved. Purchased and authorized for commercial & non-commercial use.\r
\r
© 2017 Lil Ike Productions. All rights reserved. Cruise N Reviews® & Lil Ike is a trademark of Ian K and Lil Ike Productions. Purchased and authorized for commercial & non-commercial use.\r
\r
All Images & Music are trademarked to their respective owners.\r
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#McdonaldsGrandMac\r
#McDonalds\r
#GrandMac\r
#GrandBigMac\r
#GrandeBigMac\r
#BigMac\r
#BigMacSauce\r
#NewBigMac\r
#BiggerBigMac\r
#McDonaldsBigMac\r
#BigMacMcDonalds\r
#BigMacPrice\r
#BigMacMeal\r
#GigaBigMac\r
#BigMacBurger\r
#SuperBigMac\r
#BigBigMac\r
#ImLovinIt\r
#Food\r
#Review\r
#YouTubeFoodReview\r
#FoodReview\r
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Ray Kroc wanted to build a restaurant system that would be famous for providing food of consistently high quality and uniform methods of preparation. He wanted to serve burgers, buns, fries and beverages that tasted just the same in Alaska as they did in Alabama.\r
\r
To achieve this, he chose a unique path: persuading both franchisees and suppliers to buy into his vision, working not for\r
McDonalds but for themselves, together with McDonalds. He promoted the slogan, “In business for yourself, but not by yourself.” His philosophy was based on the simple principle of a 3-legged stool: one leg was McDonalds franchisees; the second, McDonalds suppliers; and the third, McDonalds employees. The stool was only as strong as the three legs that formed its foundation.\r
\r
First and foremost, Kroc advocated adherence to the system approach. So while many of McDonalds most famous menu items – like the Big Mac, Filet-O-Fish and Egg McMuffin – were created by franchisees, the McDonalds operating system required franchisees to follow the core McDonalds principles of quality, service, cleanliness and value.\r
\r
McDonalds passion for quality meant that every single ingredient was tested, tasted and perfected to fit the operating system. Kroc shared his vision of McDonalds future, selling his early suppliers on future volumes. They believed in him and the restaurant boomed. \r
Again, Ray Kroc was looking for a partnership, and he managed to create the most integrated, efficient and innovative supply system in the food service industry. These supplier relationships have flourished over the decades. In f, many McDonalds suppliers operating today first started business with a handshake from Ray Kroc.\r
\r
In 1961, Kroc launched a training program, later called Hamburger University, at a new restaurant in Elk Grove Village, Illinois. There, franchisees were trained on the proper methods for running a successful McDonalds restaurant. Hamburger U utilized a research and development laboratory in nearby Addison, Illinois to develop new cooking, freezing, storing and serving methods. Today, more than 80,000 people have graduated from the program.\r
\r
Right up until he died on January 14, 1984, Ray Kroc never stopped working for McDonalds. His legacy continues to this day as the system provides McDonalds customers with great tasting, affordable food; crew and franchisees with opportunities for growth; and suppliers with a shared commitment to provide the highest quality ingredients and products.\r
\r
From his passion for innovation and efficiency, to his relentless pursuit of quality, to his many charitable contributions, Ray Krocs legacy continues to be an inspirational and integral part of McDonalds – today and into the future.
\r
Ian K swings by his local McDonalds® to give this new Grand Big Mac® a try! Just how Bomb Sexy was the McDonalds® Grand Mac®?! Only one way to find out, guys! Peep THIS Out!\r
\r
McDonalds® of Southern California\r
Website: \r
\r
McDonalds®\r
Website: \r
\r
GRAND MAC® ($4.89)\r
1/3 lb of Beef spread out between 2 patties along with generous amounts of Big Mac® Sauce, Pickles, Lettuce and Onions all inside and oversized Sesame Seed Bun. (860 calories)\r
\r
***************************************************\r
\r
Please LIKE, SHARE, COMMENT & SUBSCRIBE! Youll be glad you did!\r
\r
Official Website: \r
\r
Facebook: \r
\r
Instagram: \r
\r
Twitter: \r
\r
YouNow: \r
\r
VidMe: \r
\r
Peep THIS Out! T-Shirts & Stuff!\r
\r
\r
***************************************************\r
LICENSE AGREEMENT\r
Copyright © new-new IntroChamp - Customizable video intros. All rights reserved. Purchased and authorized for commercial & non-commercial use.\r
\r
© 2017 Lil Ike Productions. All rights reserved. Cruise N Reviews® & Lil Ike is a trademark of Ian K and Lil Ike Productions. Purchased and authorized for commercial & non-commercial use.\r
\r
All Images & Music are trademarked to their respective owners.\r
\r
#McdonaldsGrandMac\r
#McDonalds\r
#GrandMac\r
#GrandBigMac\r
#GrandeBigMac\r
#BigMac\r
#BigMacSauce\r
#NewBigMac\r
#BiggerBigMac\r
#McDonaldsBigMac\r
#BigMacMcDonalds\r
#BigMacPrice\r
#BigMacMeal\r
#GigaBigMac\r
#BigMacBurger\r
#SuperBigMac\r
#BigBigMac\r
#ImLovinIt\r
#Food\r
#Review\r
#YouTubeFoodReview\r
#FoodReview\r
\r
Ray Kroc wanted to build a restaurant system that would be famous for providing food of consistently high quality and uniform methods of preparation. He wanted to serve burgers, buns, fries and beverages that tasted just the same in Alaska as they did in Alabama.\r
\r
To achieve this, he chose a unique path: persuading both franchisees and suppliers to buy into his vision, working not for\r
McDonalds but for themselves, together with McDonalds. He promoted the slogan, “In business for yourself, but not by yourself.” His philosophy was based on the simple principle of a 3-legged stool: one leg was McDonalds franchisees; the second, McDonalds suppliers; and the third, McDonalds employees. The stool was only as strong as the three legs that formed its foundation.\r
\r
First and foremost, Kroc advocated adherence to the system approach. So while many of McDonalds most famous menu items – like the Big Mac, Filet-O-Fish and Egg McMuffin – were created by franchisees, the McDonalds operating system required franchisees to follow the core McDonalds principles of quality, service, cleanliness and value.\r
\r
McDonalds passion for quality meant that every single ingredient was tested, tasted and perfected to fit the operating system. Kroc shared his vision of McDonalds future, selling his early suppliers on future volumes. They believed in him and the restaurant boomed. \r
Again, Ray Kroc was looking for a partnership, and he managed to create the most integrated, efficient and innovative supply system in the food service industry. These supplier relationships have flourished over the decades. In f, many McDonalds suppliers operating today first started business with a handshake from Ray Kroc.\r
\r
In 1961, Kroc launched a training program, later called Hamburger University, at a new restaurant in Elk Grove Village, Illinois. There, franchisees were trained on the proper methods for running a successful McDonalds restaurant. Hamburger U utilized a research and development laboratory in nearby Addison, Illinois to develop new cooking, freezing, storing and serving methods. Today, more than 80,000 people have graduated from the program.\r
\r
Right up until he died on January 14, 1984, Ray Kroc never stopped working for McDonalds. His legacy continues to this day as the system provides McDonalds customers with great tasting, affordable food; crew and franchisees with opportunities for growth; and suppliers with a shared commitment to provide the highest quality ingredients and products.\r
\r
From his passion for innovation and efficiency, to his relentless pursuit of quality, to his many charitable contributions, Ray Krocs legacy continues to be an inspirational and integral part of McDonalds – today and into the future.