When the predecessor of the Burger King international fast food restaurant chain (BK) first opened in 1953, the main menu consisted of hamburgers, fries, soft drinks, milkshakes and desserts. After being acquired by the Miami, Florida and renamed franchises in 1954, BK began to expand the menu by adding Whopper sandwiches in 1957, and since then added non-beef items such as chicken, fish and vegetarian offerings, including meatless salads and sandwiches. Other extras include a breakfast menu and beverages such as Ice, juice, and bottled water. As the company develops both inside and outside the United States, it introduces local versions of its products to suit regional tastes and cultural or religious beliefs. To generate additional sales, the BK occasionally introduces a limited time offer from its product-specific version, or generates a completely new product intended for long or short-term sales. Not all of these products and services work; in 1992, Burger King introduced a limited table service featuring special dinner dishes, but the concept failed to produce interest and was stopped.
The company introduced the first iteration of its breakfast menu, along with its "Specialty Sandwich" product line, in its 1978 menu expansion. Those products were some of the first designed by a chain of fast food restaurants intended to capture the mature market, whose members will willing to spend more for a higher quality product. The expanded Burger King menu is part of a plan by company president Donald N. Smith to reach the widest demographic market to compete with McDonald's, and to fend off newcomers Wendy, who has a growing market share. The plan was successful: company sales increased 15 percent. Despite another menu expansion in 1985, the company's market profits were reduced due to brand neglect at the hands of Pillsbury and its successor parents, Grand Metropolitan and Diageo. When the company was sold to a group led by TPG Capital in 2004, the trend is targeting an expanded audience updated under the plan by its CEO Brad Blum. During Blum's tenure, the company added several products featuring higher quality ingredients and other menu prices that are once again trying to appeal to the tastes and demographics of adults. As in the past, not all of these products met the company's sales expectations, or in some cases greater offerings, resulting in negative publicity due to nutritional problems. With the purchase of the company in 2010 by 3G Capital, the company re-started overhauling its product line by removing some products, introducing new products and redesigning others including its flagship Whopper sandwich.
Like the menu, the equipment that companies use to cook their hamburgers has also grown as the company grows. Burgers are always baked mechanically; the original unit, called Insta-Broiler, was one of two equipment used by Insta-Burger King founders before opening their new restaurant. Insta-Broiler works by cooking 12 burger buns in a wire basket, allowing bread to be cooked from both sides simultaneously. With chain acquisition by Miami franchisees, an enhanced unit called "Flame Broiler" came along. Designed by the new owner, it features a stationary burner that cooks meat on a moving chain. The unit breaks down less frequently, while maintaining the same cooking level. The cooking format is fixed for the next 40 years until Burger King develops a new speed, variable speed that can handle multiple items with different levels and cooking times. This new unit began to be tested in 1999 and eventually evolved into two models used by companies throughout the system in 2008-2009. Accompanying the new broiler is a new food storage equipment and computer-based product monitoring system for cooked products. The new system enables shorter product quality tracking, while giving users the method to streamline costs more precisely projecting sales and product usage
Video Burger King products
History
Sandwich and entrÃÆ' Â © es
When his predecessor to the modern Burger King, Insta-Burger King, opened in 1953 in Jacksonville, Florida, the company's menu consisted mostly of hamburgers, fries, soft drinks and desserts. Insta-Burger King was acquired in 1954 by two franchisees, James McLamore and David Edgerton, who named it Burger King. Under its new ownership, the company continues to develop its core menu, cooking techniques, and equipment. In 1957 McLamore and Edgerton made BK's signature item, Whopper, as a way to distinguish BK from other burger outlets at the time. Whopper is a hamburger 4Ã, oz (110Ã, g) with lettuce, tomato, mayonnaise, pickles, and tomato sauce, which cost 29Ã, Â ¢. The sandwich is designed to give customers larger products with better value than competitors, who sell burgers at an average price of 15 Ã, Â ¢. As a flagship product of Burger King, Whopper has grown beyond the original sandwich into a sandwich that is all made with the same ingredients. The Whopper sandwich has undergone several modifications in its recipe over the years, with changes from plain bread to sesame seed rolls in the early 1970s and the change in patty size in the mid-1980s to two of the most prominent. From the beginning, Whopper has become synonymous with Burger King and became the focus of many of its ads. The company even named the stall-style restaurant "Whopper Bars".
In 1978, Donald N. Smith was hired from McDonald's to help restructure Burger King's corporate operations to better compete with his former company and the upcoming chain, Wendy. As part of an operational reshuffle dubbed "Operation Phoenix," one of its first changes to the company's menu was to add a special Burger King sandwich line in 1979. This line - with plenty of non-hamburger sandwiches, including chicken and fish-has significantly expanded the extent of the BK menu. This is one of the first attempts by major fast food chains to target specific demographics, in this case adults between the ages of 18 and 34, whose members may wish to spend more on a higher quality product. New products succeed, and company sales increased 15 percent. Although most of the queues have been stopped, the company's Original Chicken Sandwich is still offered in all its global markets, and ham and cheese sandwiches are regional offerings.
BK Chicken Tenders made their debut in the menu revision and expansion in 1985 to address the absence of a chicken-based finger product similar to McNuggets Chicken Mc Donald. The product must be withdrawn temporarily due to the limited availability of chicken meat; it was reintroduced about six months later. Originally made with chicken slices, the product was converted into a chopped chicken product that was formed a few years later. In 1987, BK launched Burger Bundles, a pack of six mini burger sliders, similar to White Castle brought back later as "Burger Buddy". The tender fish was introduced to complement the Chicken Tenders during menu expansion in 1989. The new fish products, sold in the same style of containers as Chicken Tenders, were orders of fish sticks with Tartar sauce for dipping. Portion sizes are the same as those of Chicken Tenders. The tender fish was discontinued in 1990.
The company introduced the first roast chicken sandwich, BK Broiler, in 1990. Sandwiches include mayonnaise dill-ranch and served on oat-bran roll. In 1998 BK reformulated the BK Broiler into a larger and more male-oriented sandwich: a larger chicken patty with mayonnaise served on Whopper bread. In 2002, BK changed the sandwich name to Chicken Whopper and added a smaller Chicken Whopper Jr sandwich. The company replaced the Whopper Chicken line with another grilled sandwich line in 2003, the Baguette BK line. Chicken sandwich, served on freshly cooked baguette bread, and comes in several varieties, all of which topped with a series of low-fat ingredients. They are sold in the United States at one time, but are now only sold in the European market. The failed Baguette line was replaced in North America with the current roasted iterated chicken, a TenderGrill sandwich.
Although Wendy's was the first to have a value menu in 1989, Burger King decided to offer its own value menu in 1998. The menu featured seven products: Whopper Jr., five Chicken Tenders, bacon cheeseburger, medium-size French fries, medium soft drinks , medium onions, and a small milkshake - all cost 99Ã, Â ¢ (USD). In 2002 and 2006, BK updated its value menu by adding and removing some products such as chilies and Rodeo Cheeseburger. Many of these items, such as chilli, tacos, sourdough burgers (products similar to Whopper Jr., but with sourdough bread), and Chicken Tender sandwiches have since been discontinued, modified, or downgraded to regional menu choices.
Returning to adult demographic targeting practices as it did in 1978, BK introduced several new products to its menu in 2003. New products include a new or revamped chicken sandwich, a new salad line and a coffee brand of Joe Joe. The first of these items is a TenderCrisp chicken sandwich, an entirely new sandwich featuring a 5-oz (150g) canned chicken breast over a roll of corn. The sandwich is part of CEO Greg Brenneman's plan to support a corporate "revived" advertising program designed to attract young people to his shop. Some items, including the Great Omelette Sandwich line and the BK Stacker line, bring negative attention due to large portion sizes, unhealthy amounts of fat, and the presence of trans fats. At that time, many products featured higher quality ingredients such as whole chicken breast, Angus beef, Cheddar cheese, and pepper cheese. Not all new product products introduced under Blum's ownership meet the company's sales expectations, Baguette Chicken sandwiches are an example. Other products, such as the Burger King burger that "indulgent" was originally called Angus Burger, have undergone many reshuffle. The Angus Steak burger was originally based around 5Ã, oz (140 g) frozen patty; Despite the high expectations of the company, the sandwiches fared poorly. After the reformulation program, it was relaunched in 2008 as an Angus Steakhouse burger 5Ã, oz (140 g). With the introduction of a new multifunctional broiler capable of cooking a host of more diverse products, Burger King replaced the Angus Steakhouse burger with Steak XT 7:00 (200 g) burgers in 2009. In 2011, the company halted product sales in the North American Market, replacing it with Burger Options Chef. Chef's Choice Burger was removed in 2012. 2014 sees the introduction of the latest effort in introducing premium burgers to the company's portfolio with the introduction of A.1. Ultimate Cheeseburger in North America.
The Burger Bundles back in 2011 with a selection of beef and chicken patty.
Ancillaries
During 1997, BK changed its French fries in North America. The upgraded fry is coated with a layer of potato-based flour, giving fresh shellfish fries that retain the texture for longer. The company introduced them in a series of ads that claimed the new fries tasted nicer than McDonald's fries in a consumer's taste comparison. Another ad featuring Mr. Potato Head in a series of demographically targeted ads. French fries are in research and development for over two years and are already available in some markets when an advertising campaign begins. In Europe, BK also sells potato slices, a thick and wedge-shaped French potato. In 1991, the company introduced Twister fries, fried potatoes with a spicy layer, as part of a promotional boost. Part of the appeal of the product is they are served in paper beverage cups compared to the normal fried cartons. This product is designed as a short-term promotion that will be re-introduced periodically.
In 2002, Burger King offered "Shake 'em up Fries", which included a bag of French fries and a packet of spices. The customer will add spices to the fries and then shake the bag until the fries are coated.
In addition to French fries, the company has introduced several other byproducts during its existence. The onion rings have been part of the menu for most of BK's history. Originally made of whole, sliced ​​onions, they were redefined into a molded product made from onion paste in 2001 as part of a menu change. In the same 2001 menu change, the company added a special onion sauce dressing sauce, and emphasized it again for 99Ã, Â ¢ BK Value Menu introduced in 2002. As part of the introduction of the BK Cravers' value menu in 2005, the company briefly sold jalapea ± o poppers accompanied by a side of ranch sauce as part of its national menu. The same menu adds mozzarella sticks with a side of marinara sauce; mozzarella sticks have since been relegated to regional menu items in the United States, but sold on the national menu in Canada.
Breakfast
One of Smith's significant contributions to the menu was the addition of a breakfast product line as part of the expansion of the 1978 line of products. Until then, breakfast was not a market served by Burger King. In addition to the addition of Croissan'Wich in 1983, the breakfast menu remained almost identical to McDonald's offering until the menu changes in 1986. This expansion introduces BK A.M. The express product line, which includes French toast sticks and mini-muffins. The new breakfast strip is designed to be portable, as research has shown that more and more percent of consumers eat breakfast on the go. Shortly after the introduction of French toast products, BK partnered with Lender's Bagels to introduce a bagel breakfast sandwich. This new product is designed to drive sales in the morning by tickling customers' curiosity with new flavors. This product was tested for several months in Miami's original Miami area before the national launch.
In the late 1990s, BK co-branded some of his breakfast products with former Pillsbury parents; Pillsbury produced a newly baked biscuit product for the chain in 1996 and a miniature cinnamon roll called Cini-Minis in 1998. As part of the cachet put into the product, Burger King advertises that the products are freshly cooked in every restaurant morning.
With the effects of the late 2000s recession reducing the breakfast traffic to the stores, Burger King announced that it made the first major change to its breakfast line-up over the years. In early 2010, Burger King tested the new breakfast product group under the new product line of the new BROWN BRIDGE; a reintroduced English muffin sandwich, a sandwich featuring ciabatta bread, a pair of breakfast bowls and a non-alcoholic mimosa. In September, a slightly modified menu variation was taken nationally during one of the largest menu expansions in the company's history. Chief Marketing Officer Mike Kappitt says breakfast earns 12 percent of the company's revenue, but that's only half of what McDonald's made. Part of the expansion is a major advertising campaign that encourages people to change their mind about skipping breakfast during high unemployment. 3G Capital has continued the expansion of the breakfast program by introducing Quaker Oats Company oatmeal to the menu by the end of 2011. Oatmeal has proven to be a popular addition to the breakfast menu throughout the industry due to its low cost, ease of preparation and perception as a healthy whole wheat choice. Analysts from the industry analytics firm Technomic stated that it was a good move for Burger King to add excellent products to its menu, but it should try to be more creative by adding other similar products, such as grits.
Maps Burger King products
Regionalization
As the company develops both inside and outside the United States, it introduces local versions of its products to suit regional tastes and cultural or religious beliefs. In countries with Muslim-majority populations, such as Saudi Arabia, pigs are not served because of Muslim dietary laws. In Muslim countries, meat is slaughtered using the halal method and labeled as such. A similar adaptation also occurs in Israel, where the law of halal diet prohibits a mixture of meat and dairy products. Before the company left the country in 2010, many locations in Israel are completely halal.
In many international markets, BK offers products or seasonings that suit local tastes. For example, in Canada, BK offers poutine sauce and vinegar for its fries, and fairy sauce is available as a topping sandwich in the UK. Hungry Jack's, the Australian franchise Burger King, offers "Australian burgers" with fried eggs, beets and other Australian flavors. In Asian markets, dark chicken meat is preferred over white meat, and poultry products sold in these markets are often advertised as such. One of the more differentiated product lines in the region is the company's dessert offer. In the United States, BK offers several desserts, including Otis Spunkmeyer chocolate chip cookies, apple slices, Hershey Sundanese cake slices, and a spinning pie as part of its dessert menu. Internationally, the company sells turnover, tortas, Cini-Minis, muffins, brownies, and soft vanilla ice cream in cones and bitches. In most markets where BK sells ice cream, it also sells mixed desserts with various names. Some of these international dessert products differ from domestic products in preparation; for example, pies sold in fried Asian countries, with alternating styles instead of the deep-dish style tarts associated with American sweet pies.
Preparation methods
Burger King cooks its food in one of four ways: roasting, frying, baking, or heating the micro. As noted in its motto and advertisement, BK cooks his burger and grilled chicken on an automatic grill, while other chicken products, fish, sides, and breakfast sausages are fried with vegetable oil. BK prepares biscuits, cinnamon rolls, and pastries by baking in a conventional oven and microwave patty burger BK Veggie.
Broiling
Burger King's predecessor, Insta-Burger King, began deploying the original toaster in 1952 when its owner Matthew Burns and Kieth Kramer acquired rights to George Read's Inst-Shake and Insta-Broiler machines. The Insta-Broiler cooks a burger in a wire basket between two broilers, allowing burgers to be cooked on both sides simultaneously. The machine is capable of cooking more than 400 patties per hour, allowing the company to grow rapidly. When McLamore and Edgarton opened their first Insta-Burger King location in Miami, they turned the unit into what they call a "flame broiler" - the modern unit pioneer used by Burger King today. After the acquisition of Insta-Burger King in 1954, the couple was a new fire broiler construction contract designed for the SaniServ company in Indianapolis, Indiana, to run an early broiler. Finally, the company moved the manufacturing contract for the broiler unit to Nieco Automatic Broilers from Windsor, California, which produced all subsequent units until the early 2000s.
When the time came for the company to develop a new broiler, the company turned to its equipment manufacturer, Nieco, and Duke Manufacturing based in St. Louis. Louis, Missouri. Burger King's goal is to maintain a company's trademark proprietary firing method while allowing more product options on a flexible cooking platform. The solutions that Nieco and Duke make meet that goal by using the control feature during cooking. The cooking methods used by the two manufacturing companies vary in their methods; Nieco uses two chains, one that maintains a single speed and cooking temperature, and the other has a flexible speed setting and variable temperature control. The Duke solution uses an oven that cooks according to predefined parameters for time and temperature, one heterogeneous product batch at a time. The first style broiler chickens were introduced in April 1999 and tested in stores in central Wisconsin during the summer of 1999.
Beyond the flexibility of the new broiler, the new equipment has several features that are intended to reduce operating costs. More efficient combustion designs in Nieco units resulted in a 30 percent reduction in energy consumption. The Duke unit yields an annual savings of $ 4,000 - $ 5,000 in energy compared to the original unit, which runs roughly at full capacity throughout the day. This unit is so fuel-efficient that in many US states, companies and franchises are eligible for energy efficiency rebates. However, and the problem arose in September 2011 when Washington state department of health warned Burger King about problems with Duke units. In several incidents in seven districts across the state, the Duke unit was found to have a cracked heat spreader which resulted in cooked products. In addition, there is contamination of foreign matter caused by loose insulation resulting from cracks as well as other problems. After the notice, Burger King released a statement that the company had notified the company's franchise and shop that operated the Duke unit with orders to fix the problem immediately. Additional training for operators is also booked.
Kitchen utensils
Before any products are sold, the company will cook the ingredients and store them in a heated heating cabinet. To ensure product consistency is maintained and reduce the amount of waste products disposed of, Burger King uses a computerized monitoring system created by Integrated Control Corp., or ICC. The system, called the Kitchen Minder, monitors the time and temperature in the cabinet and tells staff and managers when to prepare more food and wastes longer products. Originally developed from 1998 to 2000, the system was designed to work with cabinet systems developed by Duke. The initial test design takes time to program because each bay in the parent unit must be programmed manually. This means a few minutes are required for each product, which adds up to several hours to program up to six units with eight bays each. When BK finally implemented the system in 2001, the updated unit uses Palm Pilot to configure the unit using a custom program designed to easily configure the unit via an Infrared or serial port. A kitchen flow software system that helps centralize information about systems deployed in 2007; combined with new equipment, it helps further reduce costs for companies and franchises by calculating projected sales and actual usage. Along with the holding system, Burger King uses a newer high-speed toaster to reduce the time it takes; New grillers, while faster, require more care, which increases overall labor costs.
Sandwich preparation
During a high-volume sales period, BK will prepare high-demand items such as hamburgers and cheeseburgers; during slower periods all sandwiches are made to order. Whopper sandwiches, premium sandwiches and BK Veggies are all made when ordered.
Demographic targeting
Value
BK targets customers "value-oriented" with its BK Value Menu. In the United States, this menu contains products that are usually priced in the range of $ 1.00 to $ 1.49. In non-US markets, the BK Value Menu usually takes a different name, at a set price to reflect an estimated value of one US dollar. Internationally, the company standardized its value menu under the King Deals banner featuring items for sale for EUR1.00 in the EU and one dirham in Dubai. In all markets, the value menu usually includes smaller sandwiches and dishes, small side orders, small drinks, and desserts. In the United States, the value menu has a breakfast offering in the same format as a lunch/dinner menu.
Children
Like all major fast food vendors, BK has a menu that specifically targets children. The company introduced a child-oriented product line in North America during the summer of 1990 with an advertising program called Burger King Kid's Club. In the United States, this food is called Kids Club Meal and is especially positioned against the popular Happy Meal from McDonald's. Meals include dishes, side orders, drinks, and toys. These toys are typically tie-in products with popular movies or television shows. The entrÃÆ' Â © e and side deals differ from market to market, as do portion sizes.
In the North American market, BK further divides the children's menu into three segments: toddler, children, and "tween". The only difference between the first two groups is the gift offer; Toddlers will receive age-appropriate toys. The toys were originally designed by Kentwood, Sassy Inc. which is headquartered in Michigan, and was introduced in 2000 as a supplement to the existing subsidiary line. Burger King transformed toddler toy designers into Hudson, Ohio Little Tikes in 2003.
The tween offer, introduced in 1999, is called Big Kids Meal. The Big Kids Meals consists of double hamburgers, double cheeseburgers, or six slices of Chicken Tenders plus small orders of fries, and drinks of 16Ã,Â, USÃ, flÃ, oz (470Ã, ml), and toys. Further additions to the line include six servings of the company's Chicken Fried products. The introduction of Big Kids Meal is not without controversy. McDonald's challenged the use of Burger King's name in a federal suit claiming McDonald's had used the name first. According to archiving, McDonald's stated that the company had used the term limited in Michigan in 1998 as part of a promotion in Detroit. The lawsuit was found to be unfounded and dismissed in the summary assessment.
Adult
To attract mature markets, BK offers several sandwiches and other products made with higher quality ingredients such as whole chicken fillets, Angus beef, and other "premium" ingredients. These sandwiches are usually served on better quality rolls, such as baguettes or rolls of mill corn potatoes. Throughout 2009 and 2010, the company added other more sophisticated products such as grilled ribs, grilled fish, enhanced grilled chicken sandwiches, kebabs and an extra thick burger called Steakhouse XT. Some industry publications claim that this new offer disrupts the differentiation between fast food and casual markets with a combination of flavors, competitive prices, service speed, and convenience. The adult-oriented Burger King product and its competitors have been criticized by restaurant industry commentators as a temporary blip. The "pampering" products are seen as blurring the line between fast-food and casual-food market segments and, while they attract new customers looking for value, the effect may be temporary. Once the economic instability of the late 2000s recession faded, customers could return to the usual chains like Chile and leave the fast-food chain back where they started in terms of number of customers and profits.
BK targets a specific sub-group within the adult market. Products such as BK Stacker and BK XXL are intended for late adolescents to young adult males; health-conscious individuals are offered products such as salads, grilled chicken, and vegan burgers. Products like BK Veggie, the first meat burger introduced in 2002, target women and health-oriented demographics using a joint-marketing and patty marketing program produced by the Morningstar Farms Kellogg Company division. Other sub-markets in this group are parents and on-the-go commuters; Company Fried Chicken BK - French fried chicken pieces pieces - specifically intended for this segment. First introduced in 2005, the product was quite successful so Burger King expanded the marketing of fried chicken to a children's demographic with a child food version of the product in 2007. Food was launched with cross promotion along with Nickelodeon SpongeBob SquarePants . Ad series stirred anger from the American Family Association because of perceived nudity concerns.
"Superfan"
One particular target market that is important to the company is identified as "Superfan". Superfan is a demographic group that includes individuals aged 18 to 49, especially men, who will visit fast food restaurants five times a month and eat fast food 16 times a month. Burger King and its competitors hope to attract this group because of the huge amount of money they represent; an increase in sales to this group could lead to an increase in global sales. While super fans contribute less than 20 percent of Burger King's customer base, they account for nearly 50 percent of the company's business. By focusing on this demographic group, companies can increase sales more easily; it's easier to generate more repeat visits by this demographic than to persuade new customers to switch from another chain. The company has been using ads featuring its mascot, Burger King, along with new product launches such as Wrapper BK products to help generate an increase in the number of visits by this client segment.
With the global economic slowdown due to the financial crisis of 2007-2010, companies are experiencing the negative side of so much focus on this demographic group. The high unemployment rate of the recession, coupled with healthier eating habits, drives many customers from fast food to the fast-casual segment or forces them to stop eating outside. Analysts have stated that by focusing marketing and advertising programs on men, BK alienates women and children. Morgan Stanley analyst John Glass stated, "Maybe serving super fans is the right strategy to start a business, but maybe they are too long to depend on..."
To help overcome the male bias felt by the superfan target group, the company expanded its definition in early 2010 to cover individuals of both sexes, all ages, and households who often eat fast food within the stipulated timeframe. Throughout 2010, the company added a more energy-efficient "Positive" combo meal advertised in women-oriented media, as well as ongoing cross-promotional links with the female-oriented Twilight movie series. The new 3G Capital management team eliminates the focus on superfan after acquiring the company in 2010, concentrating on a broader demographic base that includes women and more health conscious customers.
Nutrition
One of the company's first ventures into a healthier product was in 1983 with the introduction of its salad bar. The salad bar meets mild to moderate success, but the company's franchise holder complains of high operating costs and poor investment returns. Part of the product, the ribbon salad, is quickly lowered from the salad bar, as are plans to use the bar unit to increase breakfast sales. In 1987, the company added a salad bar with a fast-food salad line, including chef and garden salad. The salad bar was finally removed for a packaged salad. In 1990, BK introduced a new salad line accompanied by a license agreement with Newman Own, Inc. owned by Paul Newman, whose salad dressing is accompanied by the product. Burger King changed its salad line again in 2004, introducing the Fire Grilled Salad product. Burger King tries to distinguish this salad line by packing a warm meat topping - a choice of grilled shrimp or grilled chicken - apart from a cold salad; this adds an extra layer of freshness appearance. At one point in the United States, a salad was made earlier outside the premises. They are sold with two Ken's Foods topping and Ken's Steakhouse salad dressing. Internationally, salads vary in composition and style from market to market. In all markets, salads are one of the items targeted to female consumers and health conscious consumers. In some parts of Europe, salads are sold under the banner of "King Delight" or "LA Range".
In response to recent obesity trends in the United States and other countries, Burger King modifies its diet preparation and preparation practices. In addition to offering a lower-fat menu like salad, the company has updated its nutrition guide to include diet guidelines and other nutritional data. One of his reactions to trans fat worries was to start the program in January 2008 to eliminate additional trans-fats in its products, and switch to pure vegetable oils that are free of hydrogenated fats. The program ends at the beginning of 2009 with a complete shift to new oil. Most, but not all, of the products contain no additional trans-fat; some products, such as beef used in hamburgers, still contain natural trans-fat.
To address concerns over increased obesity in children in Western countries and accusations of unhealthy offerings to children by groups such as the Center for Science in the Public Interest, the company created a nutrition program called "BK Positive Steps" aimed at children children and their families. The program begins with the introduction of products such as Baked Roast Chicken, Kraft Macaroni and Cheese, and "french fries" apples, which are French cut apples served in a fried box featured in a new low fat Kid-Club Club. According to a statement from Burger King, the new Kids Club meal contains no more than 560 calories per meal, less than 30 percent of calories from fat, less than 10 percent of calories from saturated fat, no additional trans fat, and no more than 10 percent of calories from extra sugar. Additional changes to the menu announced in May 2009, including reduction of sodium levels in Chicken Tenders products by 33 percent; switch to non-fat dairy products in the US; and add calcium-enriched apple juice to its beverage line. Baked Chicken Tenders are sold in the UK/Ireland market only. The product line has been expanded to include boiled mini chicken sandwiches for children's meals in the region.
The company has adjusted the menu to accommodate different dietary lifestyles by adding several vegetarian options, including salads, BK Veggie sandwiches, and fried spicy peanuts burgers sold at Burger King's international premises. The majority of these products do not qualify as vegan because of the presence of eggs or dairy products; an example is BK Veggie, which is approved by the British Vegetarian Society. Community guidelines do not require approved products to become vegan, and permit ovo-lacto-vegetarian ingredients. Veggie Burger is sold widely in other countries, sometimes under different names (for example, this is called "Country Burger" in Germany). Burger King added low-carbohydrate variants of some of its products in 2004 to suit low-carb diets such as the Atkins diet and the South Beach Diet. Low carbohydrate preparations consist of eliminating bread and serving the product in a bowl with silver.
In January 2010, BK began publishing a list of their gluten-containing products and additional menu options designed to help those with Celiac disease as part of their "Positive Steps" nutrition program. Representatives of the company stated that they understand that guests have individual food needs, and as part of the "Have It Your Way" promise, Burger King offers menu items for individuals with gluten sensitivity. BK foods are prepared with several known food allergens, including wheat, milk, soybeans, and eggs.
Products
The range of products sold usually depends on the time of day. Lunch items such as hamburgers and fries are traditionally not served at breakfast. However, some BK stores sell food under their "Burgers for Breakfast" program. While for several years the company dictated hours for franchisees in the United States, which changed with the company's sales in 2010. New owners loosen the mandate hours for the store to be opened from 6 am to midnight Monday to Saturday and 7 am to midnight on Sundays; franchises are encouraged to stay open later or for 24 hours in markets that can support the business.
Packaging
The Burger King product packaging has undergone many changes over the years. Unlike McDonald's, the company never used styrofoam clamshell styles, so when Styrofoam's environmental problems emerged in the late 1980s, the company was mentioned using a cardboard box for its sandwiches. When McDonald's moved to remove Styrofoam packaging, Burger King ran several sarcastic ads in a national newspaper stating that it always wrapped the sandwich with wax paper; they welcome McDonald's "to the club". To reduce the amount of paper used by companies, carton boxes were largely eliminated in 1991; replaced with wax paper. Carton boxes are still used for "finger food" products such as Chicken Tenders and Fries, French toast and desserts.
In 2004, the company committed to redesigning its entire packing line that tied the packaging into its rude ad campaign made by Crispin, Porter Bogusky. Each product packaging includes comments that contain comments about the product itself. Alex Bogusky, CPB's executive creative partner and executive director, stated that BK decided "to create a dialogue with consumers" by utilizing the vast area of ​​white space found on its packaging at the time. All sandwich packs, cardboard, coating trays, bags, breakfast plates, chili cups, spices, and regional product packaging accept what is described as "unique ad copy" specifically targeting the demographic segment of men aged 18-34. In addition to the humorous comments, the company also created sniglet names for things that would appear in its products, such as "pendering" - a single onion ring that was accidentally included in an order of French fries.
Beginning with the introduction of BK KOT products in 2005, BK began adapting some of its product packaging so it could be placed on automotive cups. The BK Chicken Fry Box, with a square shape, will sit comfortably in the cup container and the top, when opened, forming a small tray designed to store the sauce. Burger King praises the design of this box by helping to make its Chicken Fries the most popular adult chicken product in the United States. Since then it has added a patented and patented French fry container called "FryPod", which is a paper cup made from 50 percent recycled material designed to fit an automotive cup holder. The package design won a respectable award in the packaging industry design competition. Large and large beverage containers from BK are made of HDPE plastic printed with a funnel-shaped bottom that allows a large cup to fit in a glass container.
Union Packaging, a paper products company based in Philadelphia, has supplied many packs for Burger King operations in North America since winning its first contract in 2000. The original $ 15 million contract for carton "clamshell" containers and covered 1,250 BK locations in the United States. Union was instrumental in the development of FryPod cartons, and his efforts resulted in this year's award-winning company from Burger King in 2007.
Reform
Over time, companies formulate various products in an effort to increase product sales or to enhance the taste, appearance, or physical consistency of the product. One example is Big Fish BK, offering fish sandwich companies in North America. Burger King's original fish sandwich, introduced as early as the 1960s in some markets, is called the Whaler; it's a small fish sandwich made with tartar sauce and lettuce served over a small sesame roll used for their hamburgers. When Burger King introduced a roast chicken sandwich in 1990, BK Broiler, turning the fish loaf into a panko style, began serving it on an oatmeal roll used for a grilled chicken sandwich, and changed its name to an Ocean Catch sandwich product. When BK reformulated BK Broiler, the company also formulated Ocean Catch as BK Big Fish in the current configuration. The sandwich was again redefined briefly after the phase-out sandwich of Baguette, and was reintroduced as Big Fish in 2005.
One of the larger product reformulations of the company came in March 2011. The company updated the recipe from its 25 year old Tender Chicken product line by redefining the mix of breading and spices while updating the shape. The new formulation is described by the company as being "broadly appealing" to the ceiling of its customers according to the statement issued by the company. The BBC's John Barone Restaurant News Observer states that the change may also be caused by a broad industry move to chicken-based products as a result of raising commodity prices, forcing restaurants to switch to chicken-based bidding because of the rising prices of pork and beef. during the previous year. He added that the cost of chicken breasts has dropped or flat over the same period, making it a more attractive option for the company. The drive for new products is accompanied by product ties with Hop movies targeted at youth markets, adult-oriented ad campaigns that encourage product convenience and customization and national coupon shipments in the United States. Online advertising is emphasized by releasing a Facebook game app called "Tender 8".
Limited time offer
To generate additional sales, BK will periodically introduce a limited time offer (LTO) which is a version of a core product or a new product intended for long or short term sales. Many of these KPP products focus on core menu products such as Whopper, which features variations such as Texas Double Whopper by adding jalapeà ± a, bacon, and pepperjack cheese. Other LTOs include all-new sandwiches like the Chick'n Crisp sandwich (now a permanent item in many areas) and tested products such as the Great American Burger company, which was a premium sandwich effort in 2003. It was made with Patty Whopper and some new ingredients, including bakery-style bread; bacon bacon; whole leaves, not grated, lettuce; mustard experienced; and special sauces. The burgers are served with American cheese, mayonnaise, tomatoes, and onions. Similar burgers were tested in Wisconsin in 1999. The Great American Burger featured an 8 oz (230 gram) patty burger and different toppings. It was designed to be cooked on the embryo of the current batch broiler.
Other LTO products seek to expand existing product lines with new basic materials. The 1992 company offering, Meatloaf Specialty Sandwich, was introduced as part of a boost to a limited table service. Other KPP variants in its Specialty Sandwich line include Italian sausage sandwiches served in one of three ways: with onions and chili; parmigiana-style with mozzarella cheese and marinara sauce; or with all four ingredients. Steak sandwiches made from fillet steak or later, restructured beef. Another offer is a ham and cheese sandwich with mayonnaise, lettuce and tomato, and a parmigiana veal sandwich.
Trends
The company is not above following trends in fast food and fast casual industries; these two examples can be seen in some of the previous products. The company's first wrapper product, called Wrapper BK, was introduced in North America as a breakfast option in April 2008, with a lunch/dinner version offered in September 2008. The product was in response to industry trends toward more user-friendly products at travel, and for trends that began in 2007 about smaller meals. Initially a limited time offer, the lunch/dinner versions of these products were sold as regional merchandise until the end of 2009, when they were eliminated due to weak sales. The 2009 introduction of Burger Shots BK, Burger King slider version, is part of a wider trend in the restaurant industry for this type of sandwich. The European location sells it as BK Six Pack. Variations sold in the UK and Ireland are called Angus 6 Pack; These are the six little burgers that are attached together. In the United States they are based on Burger Bundles/Burger Buddies of the 1980s, originally inspired by similar products sold in White Castle and Krystal,
Licensed products
In 2007, Burger King began licensing its logos and items to outside companies for non-Burger King products. A licensed product company, the Broad Street Licensing Group, and its manufacturing partner, the Inventure Group, introduced the first products of that fall: flavored flavored chips in two flavors, roasted burgers and fried potatoes with tomato sauce. The inventory adds a third taste, onion rings, in 2008. The second licensed product, the child-oriented Fresh Apple Fries BK, is licensed for sale in supermarkets in 2009 to Cruch Pak's company. Companies claim that while products are important in providing brand identity, they will not concentrate their resources on them, and will invest licensing fees into corporate marketing funds. Industry experts have criticized the company for this scheme, with Rob Frankel, author of The Revenge of Brand X, stating "just because you can do something does not mean you have to."
License transactions have proven successful. Broad Street has expanded its product line to seventeen countries around the world while increasing its selection to over half a dozen products designed to mimic the flavors of some of Burger King's core menu products. The success of the product line and the licensing offer collects the award company for "Brand Extension of the Year" from License! Global magazine, and earned them a nomination for "Best Corporate License of the Year" from the Association of Licensing Industry Merchants.
ConAgra Foods signed a licensing agreement with Burger King in 2009 for a new line of French fry products. The new products are King Krinkz, which is a spiced curly fries; King Kolossalz, an extra-large potato fries package; and King Wedgez, sliced ​​potatoes. This product is scheduled to be released in September 2009. The packaging is designed to resemble a FryPod BK frying container.
Products that failed
Burger King has introduced several new products that perform well in testing, but do not mix with the public. The failure of BK Baguette sandwich groove is an example of a product that does not meet company expectations; Another previous failure was the Bull's-eye Barbecue Burger. The sandwich consists of two side-by-side hamburger buns, American cheese and bacon, with Bull's-eye barbecue sauce barbecue. Sandwiches are served on a 7 inch (18 cm) roll similar to a Special Sandwich. Then sold as a traditional double style cheeseburger.
In 1992, during the time under British Grand Metropolitan ownership, Burger King experimented with table services. After 4 pm, customers will place their order at the counter, and their order will be brought to them at their table. Customers are given free popcorn to eat while waiting for their food. Coinciding with the offer, a series of foods called Dinner baskets were introduced. Dinner baskets include Whopper Dinner Bucket, Steak Sandwich Dinner Bucket, Fried Chicken Dinner Bucket, and Shrimp Dinner Bucket. In the New England region of the United States, BK sells fried conch basket. Dinner comes with two sides, including a selection of side salads, cole slaw, fries, or baked potato. Lasting about a year, the concept of abandoned seated restaurant in 1994 supported the original fast-service formula.
Another failed product, this time under its successor at Grand Metropolitan Diageo, is the Back Back to Sand Grillers backpack featuring spicy and flavorful patty served on bread. There are two varieties: The Regular is served with mayonnaise, whole lettuce salad, grilled tomatoes and onions, and Bacon Cheddar, with bacon and smoked cheddar cheese. There is one type of LTO, Black Stack Griller, made with Black Strap Barbecue sauce, Swiss cheese, bacon and onions, to promote Men in Black II. Patty Griller was spiced so it tasted similar to a hamburger baked on a charcoal grill.
One of its international failures is the range of BK Crown Jewels sandwiches, which were originally sold in New Zealand. It's a larger, adult-oriented sandwich made with fried and grilled chicken or a Whopper patty and a variety of toppings and served on a Kaiser roll. Toppings include mango lime sauce, avocado, aioli, Cajun marinated sauce, and delicious. Initially successful, the sandwich tickled the interest of the Burger King corporate office and is being considered for a potential global launch. However, interest in the product faded and they were stopped.
Introduced as a direct challenge from McDonald's corporate rivals, the Great King is Burger King's response to the Big Mac and has the same style and taste. The sandwich was originally introduced in 1993 under the name Double Supreme during its testing phase. The name was changed to Big King when it was introduced nationally in 1997, and again to the Great King when it was reintroduced in 2002. The sandwich was discontinued in the North American market in the mid-2000s. In November 2013, Burger King brought the Big King back to the North American market as a permanent menu. The Big King sandwich recipe is exactly the same as the original recipe of the 1990s, including the three-part roll. The Big King sandwich is also sold in many international markets companies in several forms.
Suppliers and purchases
Purchase guidelines for meat
Like many of its competitors, BK has been targeted by various animal welfare groups, such as PETA, for the treatment of animals used in the manufacture of its ingredients. In a concession to these groups, BK agrees to adopt a series of policies for its suppliers for some of its raw animal products. The Company has set a preference for purchasing eggs and pork based products from suppliers using the cage-free production method.
2001 Guidelines
As part of the 2001 guide, Burger King declared that they would begin carrying out the announced and unannounced inspections of the slaughterhouses for all its meat suppliers and take action against the failed facilities in the inspection. This will establish guidelines for verification of animal handling for all slaughterhouses of their suppliers. The company will ask its suppliers to limit no more than five chickens in each battery enclosure, that the birds can stand fully upright, and require the presence of two water drinkers per enclosure. This will stop purchases from suppliers involved in forced chicken abuse, develop audit procedures for handling broiler chickens, and institutionalize humane handling procedures for chickens at slaughterhouses. It will start buying pork from a farm that does not confine the mother pig to the cage.
In accordance with the terms of the agreement with the group, the company filed a petition in 2002 with the Food and Drug Administration requesting the US Department of Agriculture (USDA) to increase the enforcement of the Humane Slaughter Act of 1958. The USDA approved the request, stating "it is your petition and develop the proposed rule which addresses the issue of humane handling. " The USDA failed to show when it was intended to publish a proposal on the Federal Register and ask for public comment, which would be the first step before the agency drafted the final rule.
Guidelines 2008
The company changed its purchase guidelines in 2008. It announced that it would expand its pork purchase guidelines by requiring 10% of its poultry products to be purchased from suppliers that do not use pregnancy crates, a metal cage that limits the mother of pigs and limits the movement of animals, and doubled the amount at the end of the year. It will also soon start buying 2% of its eggs from producers whose chickens are not limited to small wire cages, and double that number by the end of the year. It agrees with PETA that the company will issue a statement that it will provide a purchase preference to egg suppliers that do not use battery cages and to poultry suppliers that utilize or upgrade to controlled atmospheric killings, which is considered a more humane method of slaughtering chickens and turkeys.
Guideline 2012
A third round guide was issued in April 2012 when the company announced that it would begin gradually in plans to stop purchasing poultry and pork products from suppliers that confine animals. With this announcement, Burger King became the first American fast-food company to promise to buy 100% of its eggs from companies that do not use wire and pork battery cages from suppliers that do not use gestational cages for sows. This is an increase in the percentage of free cage products from 9% of egg purchases and 20% of pork purchases made by the company in 2008. The plan should be completed by 2017.
Food
Condiments
Company H.J. Heinz is a significant spice supplier for Burger King. The relationship between these two companies dates back to the 20th century, and they have worked together on several programs such as 2001's promotional relationship with Shrek . Heinz gave EZ Squeher Blame a green-colored sauce and apple "ooze" sauce for his distribution with Shrek's children's food. Heinz has been a major supplier of tomato sauce in the United States, Mexico and the United Kingdom, while supplying various sauces in several European countries.
Kraft Food has been supplying many of its products to BK for many years. Some spice lines have found their way to the BK menu item. Two Kraft products were involved in direct tie-ins: Bull's-Eye BBQ Burger in 2005 and A-1 Steakhouse XT sandwiches in 2010. In both cases, Burger King prominently uses Kraft's product names, A1 Steak Sauce and Bull's - Eye Barbecue Sauce, in the names of sandwiches. Kraft has supplied some of Burger King's children's products, including Jell-O desserts during the promotion of BK Teletubbies in 1999, and Kraft and cheese macaroni used in low-fat childrens meals introduced in 2009.
Protein
During the late 1960s, Tyson Foods was devising new methods to expand their markets, including introducing smaller consumer packaging and landing military contracts. The company expanded its commercial division by offering new products to McDonald's and Burger King. McDonald's Tyson's product eventually evolved into Chicken McNuggets while Burger King products became the basis of his chicken sandwich. For their ribs promotion 2010, Tyson is a Burger King Burger Supplier. Despite significant lead-time production, a four-month supply of products is expected to take Burger king less than three months.
The 1996 E. Coli outbreak in one of Burger King's biggest beef providers, Hudson Foods, gave Tyson Foods one of its biggest business chains. Hudson is one of the largest poultry providers in the United States and one of Tyson's biggest competitors when they move to beef processing on the orders of Burger King. After successfully getting a contract with Burger King, Hudson opened a beef processing factory in Nebraska. When the plant was identified as a source of E. coli's escape in 1996, Burger King left the company as a supplier.
Lopez Foods, Inc. from Oklahoma City is a beef supplier to Burger King. While Lopez's main customer is McDonald's, the company also supplies BK.
Side and dessert
McCain Foods became a supplier of potato products to the company in 1998, shortly after an agreement with farmers in Maine to supply potatoes for use in the fast food market.
Edwards Baking provides Burger King with packaged pies and pie-style desserts while providing supervision and assistance with chain dessert products. BK is one of Edwards' principal national contracts, where the company provides Burger King with assistance in marketing programs, advertising materials for purchase, market research, and other resources. Edwards has a full time staff assigned to Burger King headquarters in Miami. Before Edwards became a major supplier of Burger King bread products, the chain had a contract with Awrey Bakeries from Livonia, Michigan, for a pre-packaged package product line. Burger King sells a line of Awrey products including typical Danish pastries, donuts and birthday cakes.
Beverage
Soft drinks
Traditionally, Burger King has sold soft drinks from Coca-Cola Company in the domestic market. In 1983, PepsiCo collected a 444 million dollar beverage contract from its rival, and, in the midst of an extreme market debate over the future of the contract, renewed its contract for a second term in 1987. The company won a contract by strengthening its marketing and advertising program bond between Burger King and himself. The contract lasted three years when, partly based on Pepsi's growth as a restaurant operator with Tricon Restaurants division, Burger King moved his drink contract back to Coca-Cola.
Since 1990, Burger King has continued to use Coca-Cola as its drink supplier, renewing its contract several times. Coca-Cola contracts are not without problems; the 1999 contract called for branded Icee Coca-Cola products to be made permanent in all American locations. After the launch, it was found that Coca-Cola employees have been falsifying product testing information to support prospective sales figures in an effort to attract franchises to enroll in a summer advertising boost. Some Coke employees were terminated, and Coca-Cola changed the in-store promotional materials to emphasize the name Icee. The 2003 contract officially expanded the relationship between the two companies so Coca-Cola is the exclusive soft drink supplier for the company. Prior to this, individual international franchises will negotiate their own contracts with the companies of their choice. The 2003 contract gave Coca-Cola new access to 3,000 restaurants operating or planned on the Asia-Pacific voyage, in Europe, and in South and Central America. Burger King's purchase by 3G Capital leads to changes in beverage contracts for the Caribbean and Latin American markets. 3G, which owns AmBev and is a manufacturer and distributor of PepsiCo products in the region, initiated cross-licensing between the two companies in April 2011 and switched to Pepsi in these markets.
In 1999, Burger King added a second soft drink supplier contract with Dr. Pepper Snapple Group to include Dr Pepper to his beverage line at a North American restaurant.
Burger King supply contract for non-carbonated beverages apart from soda drinks. When the company first chose to introduce bottled water products, he chose the Polish Spring brand from NestlÃÆ'Â © over Coke's Dasani. When the contract expired in 2003, BK moved to Pepsi's Aquafina, the best-selling brand of the time. In 2008, Burger King renewed its relationship with NestlÃÆ'Â © by signing it
Source of the article : Wikipedia
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