French fries gave MacDonalds an

identity and exclusiveness.

At first the company simply
monitored the way French fries
were cooked in its restaurants.
They discovered, however, that
temperature
settings
on
the
fryers had little connection to the
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Cooking Up Products
Simplot
gave
an
idea
of
converting from fresh to frozen
potatoes.
Simplots organization grew to a
$650
million
frozen
potato
processing giant.
Ralph

Weimer,

designed

V2

Cooking Up Products
BREAKFAST
In
June
1976,
McDonalds
franchisees
introduced
BREAKFAST MEAL.
Egg McMuffin, hotcakes, scrambled eggs, sausage and
Canadian style bacon.
McDonalds had again distinguished itself from competitors.

Chicken McNuggets
Fred Turner suggested that Arend , the Chef, substitute bitesized chunks of deep-fried chicken instead of onions.
Keystone, one of McDonalds meat suppliers: find an
efficient way to cut chicken into bite-sized, boneless chunks.
Arend developed four sauces to accompany the nuggets.
McDonalds was deriving 7.5% of domestic sales from its
newest product.
3