In 1972, McDonald's opened its first restaurant in France, in Créteil, Val-de-Marne. Fifty years later, the brand has 1,565 (4 times more than Burger King), making France the second largest market in the world for the hamburger giant after the United States. An incredible rise retraced by RMC Story, which was able to penetrate the French backstage of the brand for a year.
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The opportunity to discover the functioning of this chain with astonishing yields, from the development of new recipes to processing plants, including an immersion in the kitchens of a restaurant at rush hour. And to omit, in passing, to dwell on the subjects that annoy and the frequent complaints against McDonald's ... If employees are valued and quickly climb the organizational chart, all are scrutinized and must work at a frantic pace to achieve speed objectives. A burger must be designed in 25 seconds and a customer served in 85 seconds! The company relies on the efficiency of its employees, but also on a permanent questioning with a renewal of its range of sandwiches and the proposal of new recipes to surprise loyal customers and attract others. Bread, sauce, meat: their elaboration is due, again, to a well-established protocol unveiled in the documentary.
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Icon of junk food rehabilitated
The most striking is the way in which the fast-food giant, first decried as a junk food icon, managed to turn the situation around and put itself in the pocket of its former detractors, namely farmers. His idea? Buy 75% of raw materials in France. Some suppliers even have McDonald's as their only customer, like this potato producer who supplies the brand with a variety that does not exist in the trade. The potatoes end their lives in the McCain factory located in the Marne, fully automated, which produces 400 kg of fries... per minute! Crazy numbers. And the global chain always wants more. She wants to open 30 new restaurants every year.