I can’t say I’m the biggest fan of McDonald’s or that going to one of its outlets is the usual sort of subject matter for me write about. But when the invitation was extended to take part in a “fun local event, where you’ll find out about the exciting changes happening in the restaurants,” I accepted.
As with my visit to KFC HQ a couple of years ago, I saw the invitation as a chance for me to try to add some nuance to the discussion about what it means to eat fast food and the role McDonald’s plays in a community.
In the invitation, it was explained there would be “time to chat with the McDonald’s team about all the exciting new features of the restaurant evolution” as well as an exclusive behind-the-scenes look at the kitchen to see the fresh ingredients used and cooking process in action in the busy kitchen.” That sounded interesting to me. And an offer to “don a hat and apron and take the challenge of preparing your own Big Mac” appealed as well. In all honesty, I was also kinda chuffed to hear I would get to make my own Big Mac.
Of course it should be noted that when invited I asked if Micky D’s would be willing to compensate me for my time. Reps for the brand accepted, and I was paid (close but not quite my day rate) for the visit.
Mike
The event took place during the afternoon at the McDonald’s in Balham, South London with three other bloggers and me attending. Hosting the occasion was Mike Smith, franchise owner of the Balham restaurant – one of a dozen franchises in his portfolio. Mike had started at McDonald’s when he was 19. His father had died unexpectedly and Mike suddenly needed to step up to support the rest of his family. About two decades later – having been a company man his entire adult life, Mike now sat on his own small empire of McDonald’s outlets across London with tales of incredible milestones such as when he had worked for the restaurant chain in South Africa and had the honour of meeting Nelson Mandela. Mike was immediately likeable – a total people person – with a self-esteem that seems in short supply these days. He had worked hard, made the best of a tough situation and came out on top and in control. I liked Mike (a lot) and admired his dedication and also his willingness to open his doors to a gaggle of bloggers.
My Big Mac
I got a real kick out of my brief stint working in the kitchen. I marvelled at the streamlined efficiency with which the food was cooked – and I felt like a secret of the universe had been revealed to me when I learned how to make my own. Did you know the individual parts of the three-piece bun are called the crown, club and heel? Me neither. But I do now. Later before leaving, I ate a Big Mac (the first time I’d eaten McDonald’s food in several years). It was tasty – and just how I remembered it. That special sauce really is something.
Changes
Mike and his team were keen to demonstrate how customers could choose to order from new in-store kiosks and even have their food brought to the table (they could still go about this the old fashioned order-from-the-counter way as well). And he was chuffed to share items from the new Signature Collection of burgers available only in the UK – and only at a limited number of outlets. The collection features three burgers made with thick 100% British and Irish beef patties and served in a brioche-style bun. Choose between The Classic, The BBQ, and The Spicy. I tried a bite or two of The Classic; it’s more along the lines of something GBK-y or even Byron-y than you might expect from McDonald’s but at a much lower price point.
McDonald’s Balham is located at 159 Balham High Road, SW12 9AU. Find out more at mcdonalds.co.uk/ukhome/whatmakesmcdonalds.html.
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