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McDonald&rsquo;s is taking customer feedback and running with it. The quick service restaurant has decided to continue transforming its menu, maintaining focus on implementing fresh-never-frozen ingredients. Part of the revamp: <a href="https://www.nrn.com/quick-service/mcdonald-s-phasing-out-premium-signature-crafted-burgers?utm_source=1851franchise.com&utm_medium=article&utm_campaign=mcdonalds-is-cooking-up-fresh-beef-options-continues-to-revamp-menu-2709723" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">phasing out its Signature Crafted burgers in favor of fresh beef options for the Quarter Pounder</a>.

According to Nation&rsquo;s Restaurant News, &ldquo;Since Steve Easterbrook became CEO at McDonald&rsquo;s <a href="https://www.nrn.com/people/steve-easterbook-named-new-mcdonalds-ceo?utm_source=1851franchise.com&utm_medium=article&utm_campaign=mcdonalds-is-cooking-up-fresh-beef-options-continues-to-revamp-menu-2709723" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">in early 2015</a>, McDonald&rsquo;s has made several moves to improve its menu.&rdquo;

Indeed, McDonald&rsquo;s has been changing its ingredient sources in favor of fresh, sustainable options. This latest menu alteration announcement follows close on the heels of a recent claim from McDonald&rsquo;s regarding their efforts to <a href="https://1851franchise.com/mcdonald-s-makes-strides-toward-promise-of-only-using-cage-free-eggs-by-2025-2709687" style="text-decoration-line:none" target="_blank">source 100% cage-free eggs in all restaurants by 2025</a>.

In a comment from <a href="https://www.nrn.com/quick-service/mcdonald-s-phasing-out-premium-signature-crafted-burgers?utm_source=1851franchise.com&utm_medium=article&utm_campaign=mcdonalds-is-cooking-up-fresh-beef-options-continues-to-revamp-menu-2709723" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">Tim Powell, a senior restaurant analyst, to Nation&rsquo;s Restaurant News</a>, Powell stated that, while customization was trending five years ago, today&rsquo;s consumers want transparency; they want to know what&rsquo;s in their food. Powell said that it makes sense for McDonald&rsquo;s to cut the Signature line, reduce stock keeping units for franchisees and follow through on providing fresher food to customers.

A fast-food giant <a href="https://www.mcdonalds.com/us/en-us/about-us/franchising/acquiring-franchising.html?utm_source=1851franchise.com&utm_medium=article&utm_campaign=mcdonalds-is-cooking-up-fresh-beef-options-continues-to-revamp-menu-2709723" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">with about 14,000 restaurants in the U.S. alone</a>, McDonald&rsquo;s is setting itself on course to compete with other franchises that are taking strides towards fresh sourcing.

Read the full article <a href="https://www.nrn.com/quick-service/mcdonald-s-phasing-out-premium-signature-crafted-burgers?utm_source=1851franchise.com&utm_medium=article&utm_campaign=mcdonalds-is-cooking-up-fresh-beef-options-continues-to-revamp-menu-2709723" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">here</a>.

McDonald's Is Cooking Up Fresh Beef Options, Continues to Revamp Menu

1851 Franchise

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