Imagine having a client like McDonald’s that is so globally famous that you don’t even need to display the brand’s logo or name in ads. TBWAParis, which has worked with McDonald’s in France since 1985, has leveraged the power of the fast food brand’s menu in its latest campaign, which features out-of-home ads of a…
I’m sure you don’t need reminding-but so far 2020 has been a really awful year, what with the tragedy of coronavirus, toilet paper shortages, job losses and homeschooling, etc. But fast food chain Popeyes, in celebration of the one-year anniversary of the launch of its chicken sandwich, wants to remind customers: “whatever comes our way…
For something proposed as a peace offering, this McWhopper idea from Burger King sure seems to be escalating the burger wars.
Last night, Denny’s blitzed its Twitter, Facebook and Instagram accounts with the proposal to partner with Burger King on creating “a Slampper© or a Whammper© or a Whoppaslamus-rex© or something.”
The diner chain is volunteering as tribute in these hunger games to take the place of McDonald’s, which meekishly declined Burger King’s invitation this week to create a McWhopper in honor of Peace Day.
hey @burgerking how about a Slampper© or a Whammper© or a Whoppaslamus-rex© or something? pic.twitter.com/zWHXfgIPYV
— Denny’s (@DennysDiner) August 27, 2015
(As of this morning, Burger King hadn’t responded, but you can bet the socially irrepressible chain has something in the works.)
As we at AdFreak discovered by assembling our own McWhopper, the not-so-subtle goal of Burger King’s proposal likely was to show how much larger and generally dominant the Whopper is when paired alongside a Big Mac.
Denny’s seems to be supplanting that strategy by offering to put its even beefier burgers into the mix, potentially dwarfing the Whopper’s flavor profile. Denny’s fans, like this one on Facebook, don’t seem to think they’d get much out of the deal: “C’mon Denny’s… don’t stoop to their level. Ever since you changed your burgers a couple of years ago, Denny’s is light years ahead of any of the junk Burger King or McDonald’s sells!”
PS: Boss, please don’t make me go create and try this myself. I promised my kids I’d live to see them graduate middle school.
As a wise Jeff Goldblum once put it, we were so busy wondering if we could, we didn’t ask if we should.
Well I’m here to tell you: No. No we should not.
Burger King deserves credit for its masterful PR move this morning of running full-page newspaper ads offering to partner with mega-rival McDonald’s on a McWhopper, created in celebration of Peace Day.
This beefy olive branch was described as “the tastiest bits of your Big Mac and our Whopper, united in one delicious, peace-loving burger.”
Sadly, the world will never know what such a combination might have looked or tasted like, because McDonald’s quickly declined the invitation.
But it was too late for those of us at Adweek, who were already obsessing over this mythological beast of a burger.
As for me, I’m a man of action. So I texted an accomplice, drove to Burger King and then headed across the street to McDonald’s. Bags in hand, we settled in at a nearby park and commenced with our foray into forbidden science.
Part 1: What we bought
For fairness, I matched up the Big Mac with the Double Whopper with Cheese. We got two of each, along with some Chicken Fries and McDonald’s fries, which are normally the only things I’d buy at either chain.
Finally, we were ready to unite them in body and spirit.
Part 2: How we assembled the meaty manticores
Here’s the challenge I put to myself and my laudably accommodating friend, Tanya:
“It’s like when two people in their 30s get married. They both have a lot of stuff, so you have to decide what gets kept and what gets tossed when they move in together. So what survives the Big Mac-Whopper marriage?”
My version:
Top bun: Whopper
Top meat: Whopper
Middle bun: Big Mac
Bottom meat: Whopper
Bonus meat: Big Mac
Bottom bun: Whopper
Tanya’s Version:
Top bun: Big Mac
Top meat: Whopper
Middle bun: The top bun from a Whopper
Bottom meat: Big Mac
Bottom bun: Big Mac
Part 3: How they tasted
Mine: Like way too much low-grade beef. Admittedly, I included a combined total of three patties, so the meat-to-not-meat ratio was regrettable. Also, with so much mayo slathered on the Whopper bun and special sauce on the Big Mac components, the texture was rather disturbingly … creamy. I ate half of it and then it basically just disintegrated into primordial muck.
Tanya’s: “The first thing you taste is the Whopper. The Whopper’s larger, and has more of a distinct taste regardless. No matter what, you just taste The Whopper.” So there you go, the McWhopper is basically just an overly expensive and logistically challenging-to-assemble Whopper.
Part 4: Our recommendation for those trying this at home
Well, for one: Don’t.
Nothing about this experiment felt worthwhile, other than the fact it was a good excuse to catch up with a friend on a lovely late-summer day. If the weather is crappy and you hate being around other people, I certainly don’t recommend trying this.
But if you must, we recommend Tanya’s approach:
Top bun: Big Mac
Top meat: Whopper
Middle bun: Whopper top bun
Bottom meat: Big Mac
Bottom bun: Big Mac
Part 5: Bonus creation – Chick ‘n’ Fries
Now this was a mashup we could get behind:
Whether or not KFC’s resurrection of Colonel Sanders achieves its goal of putting a sales dent in potent rivals like Chick-fil-A, the campaign is at least reminding America what a peculiar and fascinating life Harland Sanders actually led.
As part of the campaign led by Wieden + Kennedy, KFC has launched a digital version of an animatronic museum called The Hall of Colonels, where robotic simulacra of Sanders will regale you with songs and stories about his life.
It’s surprisingly entertaining and educational, actually. Here are a few of our favorite gleanings:
1. He shot someone who vandalized his ad.
During his time as a Shell gas station owner in the late 1920s, Sanders got into an increasingly tense rivalry with a competitor, and the whole thing escalated into a shootout.
When Sanders posted an ad next to a highway near his Corbin, Kentucky, business, rival service station owner Matt Stewart painted over the sign. Sanders threatened retaliation, but Stewart vandalized the sign again, just as Sanders was meeting with two Shell representatives.
The three grabbed firearms and went down to confront Stewart, who promptly shot and killed one of the Shell reps. Sanders shot Stewart in the shoulder, ending the firefight. Stewart went to prison, and Sanders avoided jail time after his rival was determined to have instigated the fight.
2. He learned to cook after his father’s early death.
At age 6, Sanders lost his father and had to learn to cook to help feed his rural Indiana family. The boy dropped out of school in the sixth grade (“because I didn’t like math”). He worked odd jobs in his youth, such as being a farmhand for $2 a month, and then, as a 16-year-old in 1906, lied about his age to join the Army. Despite his enjoyment of cooking, it would be another 24 years before he would start serving food for money.
3. He worked some truly odd and occasionally terrible jobs.
Here’s a sample (though admittedly we had to pull some details from other Google-able sources):
4. He “didn’t want to be the richest man in the cemetery.”
Before his death in 1980, Sanders created the Colonel Harland Sanders Trust and Colonel Harland Sanders Charitable Organization to donate much of his wealth to charities, schools and hospitals.
Learn more for yourself from the Hall of Colonels microsite. Or if you’re feeling abundantly curious, you could always check out his 1974 autobiography, “Life As I Have Known It Has Been Finger Lickin’ Good.”
If you’re apartment hunting for a three bedroom/two bath/one Burger King, this might be the spot for you.
Spanish agency La Despensa equipped a tasty pad in downtown Madrid with a BK kitchen and menu counter for a stunt touting the arrival of the chain’s home delivery service. You’ve got familiar brand signage, colorful meal displays and even some guy named Michael, dressed in a BK uniform, ready to take your order.
Because the agency listed the unit on local real-estate websites for roughly half its market value, “we had around 800 calls in five days asking to see the place,” La Despensa creative director Luis Monroy tells AdFreak. Hidden cameras recorded the reactions of prospective tenants, who seem amused and pretty psyched about the experience.
“It took around three days to assemble the restaurant after weeks of searching for the perfect place,” Monroy says. “Can you imagine what it’s like to carry up all the kitchen tools, digital screens for the menu-board … and the bar of 300 kilos to the third floor with no elevator?” Members of the marketing team, production company and agency all pitched in to help with the heavy lifting.
Of course, authentic BK cuisine was served. “It is a much more complete experience with a Whopper in your hands,” Monroy says. Soon after it finished the video, La Despensa (which translates to “The Pantry”—perfect, right?), the apartment, which really had been on the market, was snapped up, “unfortunately without the restaurant, and at a higher price.”
This well done prank manages to stay on-point and satisfy without seeming overcooked. And that’s kind of rare in this category.
Arby’s wants you—and Pepsi—to know it’s really sorry that it forgot to feature the soft drink in two of its own ads this year.
The roast beef chain’s deal with the soda brand requires Arby’s to promote the drink in its own advertising. But by the time Pepsi (politely) reminded the fast food restaurant’s executives earlier this fall, Arby’s had already finished all of the year’s creative, reports The Wall Street Journal.
So, Arby’s and agency Fallon made this awesomely simple, self-referential spot, owning up to the mistake with a close-up of a sweaty pint of Pepsi and a voiceover from actor Ving Rhames feigning humbled indignation. The ad reportedly will only air in Minneapolis, New York and Los Angeles.
“We love you, Pepsi,” notes the clip’s YouTube summary. “You’re like a meat to us.”
It’s another gem from a growing vein of meta ads that poke fun at the marketing process, peeling back the curtain and inviting savvy consumers to take part in the joke. Newcastle Brown Ale has proven itself expert at this, and Norwegian bank Nordnet’s new ads make for a strong addition to the genre, as well.
Refreshing as the straight-talk may seem, though, it was all done with Pepsi’s blessing. Plus, odds are good that any Pepsi you order at Arby’s is going to come in a paper cup.
If it looks like a burger, tastes like a burger and bleeds like a burger, it has to be a burger, right? Not really. Enter the Impossible Burger, a veggie substitute for the real thing invented by Patrick Brown, a biochemistry professor at Stanford.
The Impossible Burger is made of plant matter and uses a secret ingredient that makes it bleed and taste like meat—that ingredient is the protein heme, which is found in red blood cells and nitrogen fixing plants. Brown is also researching substitute cheese products.
“The way that the world makes its meat and cheese today is really the most environmentally destructive industry on the planet,” Brown told Bloomberg. “We are creating a product that we intend to be more delicious than the best burger you’ve ever tasted.”
Two Wall Street Journal reporters who sampled the plant burger said it tasted somewhere between turkey and the real thing without leaving you with that bloated, lethargic feeling.
Brown has created his own startup, Impossible Foods, which has attracted a reported $75 million in funding from such luminaries as Bill Gates and Google Ventures, the Journal reported.
Impossible Foods isn’t the first company to try to build a better “frankenburger.” Last year a Dutch researcher produced lab-grown meat from cow cells that cost a quarter million euros to produce.
For now, the Impossible Burger costs $20 to make, which is impossibly pricey by McDonald’s or Burger King standards. But McDonald’s has been talking about adding more organic alternatives to its menu to boost sales, which could eventually make room for mass-produced McDonald’s Impossible Cheeseburgers.
You probably have a few friends so opinionated about the sourcing and quality of their food, part of you wants to test whether they’d really know the difference between crap and cuisine.
You love those friends, but you also think they’re being snobs, and you’d just love to troll them hard.
Well now you don’t have to, because two guys named Sacha and Cedrique did it for you. As you can see in the video below, they’re on a mission to prank organic food experts in the Netherlands. They pack their bags full of a mix of McDonald’s food and real organic food and present it to these connoisseurs of the finer things in life.
Check out this hilarious culinary experiment and skip to about the 2-minute mark if you want to see the real golden nuggets.
Via Gizmodo.
It’s getting real at Dairy Queen this month, as the venerable fast-food chain stages an online battle between two of its Blizzard frozen treat flavors for autumnal supremacy.
The showdown: apple vs. pumpkin, and the best part of the tongue-in-cheek campaign is the rivalry it has created between “apple capital of the world” Wenatchee, Washington, and pumpkin festival home Caro, Michigan.
After all the fan votes are counted, one town will be crowned Blizzard Treat Capital of the World. The other will be wiped from the face of the earth, I imagine.
Enthusiastic residents of each town really shine in campaign videos, as they extol the virtues of apples or pumpkins. I want to party with that Mike Myers-esque long-haired Wenatchee dude in the purple cap who says he “can’t get enough apples” because “apples are just happy … happy fruit.” Damn straight, my man!
That said, a compelling case is also made by the kid who proclaims, “I grew a 707-pound pumpkin.”
All of these folks are clearly proud of their communities, but they’re also wink-wink self-aware and in on the joke. It’s all quite good-natured, and plays like both a spoof and a celebration of homespun Americana.
For the record, pumpkin’s currently leading with 62 percent of the vote. Go pick your side.
For the record, I don’t recommend this.
When Adweek reported yesterday that Taco Bell had rolled out a new dollar menu with nary a TV ad, I felt it was AdFreak’s responsibility to bring you vital information about exactly what you can expect from this cornucopia of consumer value.
So I slipped away at lunch and ordered “one of everything on the Dollar Cravings menu.” This seemed to cause confusion with the friendly voice taking my order, and a manager suddenly took the mic to ask: “You want one of everything? And this ain’t a game?”
No, this was business. Serious business.
They rang me up for the 11 items. I handed over $12.99. And a short drive later, I arrived home with two satisfyingly hefty sacks of warm, damp, processed food. It was time to get started.
First, I decided to spread out and record this bountiful feast:
Perhaps it was my air of supreme confidence that led them to think, “This is a man who’s only going to need two napkins. And, hell, three sporks.” But god bless ’em, they didn’t skimp on the Fire Sauce.
Since I was tackling the project at home, I settled onto the couch with the food arranged before me and fired up an episode of Cosmos featuring Neil deGrasse Tyson, my spirit animal on this fast-food vision quest.
Without further ado, here’s my take on each of the items on the new dollar menu. (I’ve also spared you actual photos of what I ate and instead bring you these delightful promotional images from Taco Bell HQ.)
• Beefy Mini Quesadilla
It’s more like a melted beef and cheese soft taco than a quesadilla, but it’s actually pretty good. Surprisingly spicy thanks to its creamy chipotle sauce, it’s one of the few Taco Bell items I can think of in recent memory that didn’t require Fire Sauce.
Is it worth $1? Definitely, though without the spicy sauce it would be a 75-center at best.
• Beefy Fritos Burrito
I assume the goal of adding Fritos to any food is to make it crunchy, but after sitting in their balmy burrito enrobement for 15 minutes or so, these corn chips have begun to break down into a sort of not-altogether-pleasant tamale mush. I bust out the Fire Sauce and muscle through.
Is it worth $1? Well, it’s one of the most filling options you’ll find on the menu, so let’s say yes. But try to eat it as soon after ordering as possible.
• Cheesy Bean and Rice Burrito
At this point, my fortitude is already starting to wane, and the last thing I need is a big roll of rice and tortilla. Unlike in the photo above, the beans in mine basically just hold it all together. After just one big bite, I set it aside, knowing it would only hold me back.
Is it worth $1? Not really, unless you’re a vegetarian grabbing food in desperation.
• Spicy Potato Soft Taco
It tastes like breakfast, but with lettuce. Once again, I don’t need to add sauce, and I knock the whole thing back in a few bites. But I can’t say the chewy potato texture was a culinary delight.
Is it worth $1? Yes, if you’re really into home fries and tacos. Otherwise, I’d say you have better options.
• Cheese Roll-Up
This is literally just half-melted cheese on a tortilla. It’s the kind of thing my 2-year-old would order, unroll out of curiosity and then slowly push toward the center of the table.
Is it worth $1? No way. This is the toast sandwich of Taco Bell cuisine.
• Shredded Chicken Mini Quesadilla
This one looks promising. And feels promising. Girthy. Sure enough, it’s a pretty satisfying selection, though way too salty. It gets about 20 times better when I add Fire Sauce, which admittedly doesn’t help my sodium levels any.
Is it worth $1? Yeah, I’d say so, especially if you’re not a beef person.
• Cinnamon Twists
I’ve always liked these more in theory than in practice, and sure enough, they’re basically just packing peanuts dusted with sweetness. I nibbled on them throughout the meal but probably only ate half. Every time I had one, I’d hear Marge Simpson in the back of my mind yelling, “No, Homer! Don’t fill up on bread!”
Is it worth $1? If you actually like them, it’s probably a good deal. But I don’t, so it’s not.
• Spicy Tostada
I’m officially full, and at any other point in my life, this is where I would stop. But this is legitimate journalism here, so I soldier on to the one item I’ve been most looking forward to: the Spicy Tostada.
It’s basically a one-layer Mexican Pizza, which I’ve been a fan of since forever. In true Taco Bell to-go style, the tostada and its toppings have been slammed into the corner of the box, making the whole sloppy mess impossible to pick up with your hands. But I’ve got two whole napkins at the ready, so I do it anway.
After getting through the gloppiest portion, I fold the rest into a sort of overstuffed hard taco, which really highlights how much more food you’re getting than with the rest of the menu. It’s earnestly good, but I’m officially in pain.
Is it worth $1? Oh, hell yeah. Maybe $2.
• Triple Layer Nachos
They’re super soggy by this point, and I have no one but myself to blame. I try one. It’s pretty tasty but could use some old-school Taco Bell jalapeños from the nachos of my childhood.
Is it worth $1? Yes, especially if you think about how much you’d spend for chips and cheese at a ballpark.
• Cinnabon Delights 2-Pack
Yessssssssss, I’ve been waiting for this, the best part of the mea … hey, wait a damn minute, Taco Bell! Where are the Cinnabon Delights? They’re not in the damn bag. I just pulled it out of the trash and checked. Honestly, I’m not sure if this was an omission at the window or if my location just didn’t carry them yet. Either way, it’s a heartbreaker. I throw open the window and yell “NOOOOO,” the sound echoing across the empty sidewalks as the camera pulls away into the sky.
Is it worth $1? Well, I guess I wouldn’t know, WOULD I, TACO BELL?
• Caramel Apple Empanada
Sigh. With no Cinnabon Delights, I’m left with this flaky fallback plan for dessert. Usually the crust is the best part of a fruit pie, but this one’s pretty bland and almost cracker-y. Still, I’ve got no real complaints, and it’s not as grossly sweet as I expected.
Is it worth $1? Yes, though you’d get more for your money with a fruit pie from a nearby gas station. (That might be the saddest sentence I’ve ever written.)
With the last bite gone and a pile of carnage around me, I’m back on the couch and not fit for human interaction. I feel like John Hurt in Alien, but without the pleasant dinner conversation. I’m not proud of what I’ve done, but I hope the sacrifices I’ve made will help you live a more bountiful and frugal existence.
I hold my stomach and drift into a nap, imagining with my last waking thoughts that a medical examiner is standing over my akimbo corpse, shaking his head while my ghost silently screams: “No! This wasn’t how I lived! I did yoga on Saturdays!”
Up for grabbing some Arby’s? No? Would a 13-hour TV commercial change your mind?
The fast-food chain is cooking up a record-breaking TV buy promoting its Smokehouse Brisket Sandwich, which viewers will be able to watch prepared in real time as the brisket cooks low and slow in a Texas smoker for more than a dozen hours.
The spot will only air on one station in Duluth, Minnesota.
According to The New York Times, the ad begins with the brisket being loaded into a smoker equipped with an internal light. Then it just sits there and cooks. Finally, half a day later, any viewers still tuned in will see the arms of Arby’s chef Neville Craw as he removes the brisket, slices it and compiles it into a sandwich with some gouda, fried onions and barbecue sauce.
The ad will reportedly begin at 1 p.m. Central this Saturday on MyNetworkTV affiliate My9, but those of us outside Duluth will also have a one-time-only chance to watch the meaty magic when it’s streamed on 13HourBrisket.com from 9 a.m. to 10 p.m. Eastern on Wednesday, May 28.
Once complete, the ad will have secured a Guinness World Record currently held by Nivea, which ran a (now paltry in comparison) 60-minute ad in Switzerland in 2011.
Up for grabbing some Arby's? No? Would a 13-hour TV commercial change your mind?
The fast-food chain is cooking up a record-breaking TV buy promoting its Smokehouse Brisket Sandwich, which viewers will be able to watch prepared in real time as the brisket cooks low and slow in a Texas smoker for more than a dozen hours.
The spot will only air on one station in Duluth, Minnesota.
According to The New York Times, the ad begins with the brisket being loaded into a smoker equipped with an internal light. Then it just sits there and cooks. Finally, half a day later, any viewers still tuned in will see the arms of Arby's chef Neville Craw as he removes the brisket, slices it and compiles it into a sandwich with some gouda, fried onions and barbecue sauce.
The ad will reportedly begin at 1 p.m. Central this Saturday on MyNetworkTV affiliate My9, but those of us outside Duluth will also have a one-time-only chance to watch the meaty magic when it's streamed on 13HourBrisket.com from 9 a.m. to 10 p.m. Eastern on Wednesday, May 28.
Once complete, the ad will have secured a Guinness World Record currently held by Nivea, which ran a (now paltry in comparison) 60-minute ad in Switzerland in 2011.
Eu não sei vocês, mas muitas das minhas refeições matinais envolviam uma leitura minuciosa da embalagem de cereal matinal. Eu saberia dizer detalhes sobre as calorias, ingredientes utilizados na fabricação e qualquer tipo de novidade ou informação que a marca tivesse estampado na embalagem, porque ler aquilo era uma das atividades involuntárias do meu café da manhã.
Isso talvez faça de mim uma leitora ávida por qualquer coisa (true story), mas foi exatamente pensando que não havia nada para ler durante uma refeição que fez Jonathan Safran Foer dar uma ideia sensacional para a rede de fast food Chipotle: e se as embalagens estampassem trechos curtos de literatura?
“A pergunta não é ‘se isso vai mudar o mundo’, a pergunta é ‘isso não é melhor do que uma embalagem sem nada escrito?’”, provoca o escritor.
Particularmente, eu ficaria agradecida se eu pudesse ter um ou dois minutos de cultura durante o meu almoço, por exemplo. Provavelmente faria com que eu me alimentasse mais devagar (afinal estou prestando atenção em outra coisa) e poderia trazer alguma inspiração para o meu dia.
Colocar informações em embalagens descartáveis, no entanto, não é uma ação nova. Você certamente vai lembrar de momentos em que ficou passeando pelas informações oferecidas pelo McDonalds no papel que forra a bandeja do seu lanche, mas o objetivo não é só trazer um branded content estampado nas embalagens, mas sim uma literatura rápida para um espaço curto.
Entre os convidados a fazerem textos que possam ser lidos em até 2 minutos estão escritores como George Saunders, Malcolm Gladwell, Judd Apatow, Sara Silverman, Toni Morrison (vencedora do Nobel), Michael Lewis, Bill Hader, Steven Pinker, Sheri Fink (vencedora de um Pulitzer) e o próprio Jonathan Safran Foer.
Chamada de ‘Cultivation Thought’, a série de embalagens literárias tem o intuito básico e simples de levar boa literatura para o grupo mais diverso de pessoas. Caso o trecho acabe molhado de refrigerante ou sujo com algum molho, os interessados sempre poderão conferir os textos também online, no site cultivatingthought.com.
Pode ser meu background literário, mas eu achei simplesmente sensacional.
Fica a dica para as outras redes de fast food 🙂
Post originalmente publicado no Brainstorm #9
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Here we are in prom season again, and there's a delicious scent in the air. But this time it's not fragrant flowers. It's fried chicken.
Enter KFC, which is encouraging prom-goers to adorn their wrists with fried chicken before heading to the big dance and twerking all up on each other, which I assume is what the kids are doing these days.
You can actually order one for $20 (sorry, limit of 100). You get a lovely corsage for your date and a $5 gift card to go and buy the chicken yourself.
A note from the florist, Nanz and Kraft:
"Chicken not included (duh). Each corsage kit includes a $5 KFC gift check, so you can customize your corsage with Original Recipe, Extra Crispy or Kentucky Grilled Chicken. Whichever best matches her dress. Local corsages will have fresh baby's breath and out-of-town corsages will have silk baby's breath."
Take a look below at what will probably happen if you get this delicious bit of fast-food swag.
Via Buzzfeed.
Le studio BVD a réalisé pour une marque de fast-food cette série de packagings « Reitan », avec un rendu esthétique qui donne envie et qui informe sur les ingrédients du sandwich visible ou non. Une jolie découverte d’emballages alimentaires (Minimalist Food Packaging) à découvrir ci-dessous.
Avec son projet « Apparatus », l’artiste américain Roxy Paine a créé une cuisine de fast-food appelée « Carcass », qui a la particularité d’être exclusivement faite de bois, de la machine à boissons à la friteuse. Une cuisine originale à découvrir à travers les photos de Joseph Rynkiewicz.
Remember pink slime? McDonald's Canada continues its crusade for McFood transparency with a new video aimed at proving Chicken McNuggets are not made from the pastel meat goop seen in a frequently shared image from the Internet.
By taking viewers on a tour of the chain's meat supplier, Cargill, the video shows in some detail that, instead of pink slime (processed beef trimmings disinfected with ammonia), chicken nuggets are actually made of chicken breasts mixed with seasoning and skin. The result is a mix that looks a lot more like ground chicken than you might expect (until it's molded into the four cutesy shapes — "the ball, the bell, the boot, and the bow-tie").
In other words, it's not pink slime. It's beige mash. As for what seasoning actually goes into the nuggets recipe, HuffPo has the details.
When the pink slime controversy erupted in 2012, McDonald's U.S. claimed it had stopped using pink slime in its burgers in 2011, and McD's Canada denied ever having included the dubious ingredient in its food.
Nonetheless, the brand felt compelled to clear the air, given the frequent misconception among consumers. The Q&A format is now a familiar one for the brand's Canadian operation, though this clip does test the limits of how transparent the company can be without making things too unappetizing.
Brad Tuttle at Time is calling it "a smart, necessary step for McDonald's." Taylor Berman at Gawker thinks "it's still sort of disgusting." While it definitely doesn't sugar-coat the fact that the golden arches are serving up heavily processed food, at least now you'll know what goes into that process.
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O Burger King, aquele que já fez você torrar uns amigos em troca de Whopper grátis e levou vários prêmios por isso, resolveu fazer o mesmo: abrir mão de 30 mil “fãs” da marca. A marca ofereceu uma alternativa aos fãs de sua página norueguesa: curtam a nova página do Burger King ou ganhem um vale-Big Mac e sejam banidos para sempre da nossa fanpage. 30.000 pessoas preferiram a segunda opção.
Sim amigos, eles fizeram “a limpa” no Facebook. Criaram uma nova página, destinada apenas aos fãs de verdade, e deram o principal sanduíche do concorrente como presente de despedida. E ainda, segundo números e cálculos próprios, aumentaram seu poder de engajamento em 5 vezes.
Eu fico imaginando a agência propondo uma ação pra perder followers e ficar só com os fãs. Eu fico imaginando o cliente topando. Eu queria demais estar nessa reunião.
Confiram aí o videocase (com péssima qualidade de imagem, sorry), que explica tudo direitinho.
Post originalmente publicado no Brainstorm #9
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Stefan Furtbauer photographie les diners viennois qui sont un élément essentiel de la culture locale, résistant et s’adaptant à l’arrivée des chaines de fast-food. Isolés et pourtant vecteur de rassemblement pour les classes ouvrières et aisées, c’est une ode à un mode de vie historique qu’il présente. À découvrir en images.
This is site is run by Sascha Endlicher, M.A., during ungodly late night hours. Wanna know more about him? Connect via Social Media by jumping to about.me/sascha.endlicher.