McDonald'sMcDonald’s golden arches have gotten more tarnished. The public is tired of slow drive-through windows as well as complicated menus with less-then-healthy fare. With profits tumbling while competitors grow, McDonald’s is paring its menu to speed up kitchens, re-engage customers and, hopefully, return some luster to its sales performance and image.

McDonald’s said last December that it would trim down its menu offerings. The company. Four months later, they finally announced a plan to cut seven sandwiches and two wraps from their roster. The sandwiches include the Deluxe Quarter Pounder and six chicken sandwiches the wraps are the chipotle barbecue and honey mustard snack ones. This is at the same time as McDonald’s began testing offering breakfast all day in the San Diego market. Will these moves be enough to change things?

The long-waits in the drive-through lane made it seem, at least to those in vehicles, that business was healthy. The reality was that sales at U.S. McDonald’s restaurants sank 1.7 percent in the first quarter of 2015. Globally, the corporation’s profit was down 21 percent and business was down in all major markets.

McDonald’s troubles are partly their own making, but the broader cultural shift to fast-casual restaurants does not help. Diners want value and good taste. If it is not faster to order and drive through McDonald’s, they would just as soon walk into a place that will offer better quality fare. Which Wich, Capriotti’s Sandwich Shop and Lee’s Sandwiches are just some of the fast-growing sandwich chain options, and the explosion of fast-casual restaurants like Chipotle Mexican Grill (which McDonald’s used to own and actually sold), Panera Bread, Qdoba Mexican Grill, Five Guys, Smashburger and The Habit Burger Grill have given customers alternatives that almost as speedy and, depending on what is ordered, healthier.

As McDonald’s tried to take on these newer competitors and retain its traditional business, they lost their way further. Trying to be all things to all people (except considered good), the McDonald’s menu grew bloated and their concept became confusing.

McDonald’s added a flurry (or McFlurry, as in mixed up) of new items in the past decade to draw more customers, seem more contemporary, and compete with the other fast-food and fast-casual restaurants. In 2006, McDonald’s introduced its crispy- and grilled-chicken snack wraps. Three years later, they began selling McCafe espresso drinks as well as three versions of their more upscale Angus burgers. McCafe frappes and smoothies joined the menu board in 2010.

Last November, Fortune magazine ran a piece detailing the issues plaguing McDonald’s. At that time, the fast food chain’s menu has swelled to offering 121 items; that was a 75 percent increase in the past decade. (By contrast, In-n-Out Burger continues to thrive and grow in California with about a dozen items on its menu. The Habit has about 30.)

As many have noted, if McDonald’s had a really good burger or other items that drew people, they would not need to offer such a vast array of not-so-good items. Quality over quantity seems to work for many of the growing chains.

McDonald’s has not announced when the menu changes will take place or if more are imminent. Their plans to re-engage McDonald’s profits by paring their menu is not likely to help if quality does not improve or the fast-food restaurant cannot put food out fast.

By Dyanne Weiss

Sources:
Washington Post
Washington Post
Fortune
TIME
Bloomberg


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