Since its incorporation in 1955, McDonald's Corporation has not only become the world's largest quick-service restaurant organization, but has literally changed Americans' eating habits--and increasingly the habits of non-Americans as well. On an average day, more than 46 million people eat at one of the company's more than 31,000 restaurants, which are located in 119 countries on six continents. About 9,000 of the restaurants are company owned and operated; the remainder are run either by franchisees or through joint ventures with local businesspeople. In 1954 Ray Kroc, a seller of Multimixer milkshake machines, learned that brothers Richard and Maurice (Dick and Mac) McDonald were using eight of his high-tech Multimixers in their San Bernardino, California, restaurant. His curiosity was piqued, and he went to San Bernardino to take a look at the McDonalds' restaurant.




New Menu Items

McDonald’s New Items:

  • Sirloin Third Pound Steakhouse Burger: Seasoned North American sourced beef patty with sautéed mushrooms, grilled onions, white Cheddar cheese and creamy peppercorn sauce, served on the premium bun previously used for the Angus burger
  • Sirloin Third Pound Bacon & Cheese Burger: Seasoned North American sourced beef patty with bacon, red onion, white Cheddar cheese, pickles, mustard and ketchup, served on a premium bun
  • Sirloin Third Pound Lettuce & Tomato Burger: Seasoned North American sourced beef patty with leaf lettuce, tomato slice, red onion, white Cheddar cheese, pickles, mayonnaise and mustard

Availability: May 12 through the end of June 2015, although the burgers will be available earlier in some markets and can be kept on the menu at franchisees’ discretion

McDonald's New Item: 

  • Artisan Grilled Chicken, replaces the chain’s current grilled chicken in all items, including Grilled Chicken Deluxe Sandwiches, Premium McWraps, Snack Wraps and Premium Salads. The chicken is seasoned with parsley, salt, onion powder and other spices, cooked in a blend of canola oil and olive oil, and seared on the grill. Unlike the previous grilled chicken, it is free of sodium phosphates.

Availability: Currently being rolled out at all U.S. restaurants


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