Wall Street Journalさんのインスタグラム写真 - (Wall Street JournalInstagram)「McDonald’s decided it’s had enough with dry patties and squishy buns. For the past seven years, the chain that made its name on burgers has been on a quest to improve its signature offering.⁠ ⁠ The changes are now rolling out in the U.S., including on its Big Mac. The two all-beef patties are cooked in smaller batches for a more uniform sear. There’s more special sauce. The lettuce, cheese and pickles have been rethought to be fresher and meltier, and the bun is now a buttery brioche.⁠ ⁠ The more than 50 tweaks on its burgers add up to the fast-food chain’s biggest upgrades in decades to its core menu. With increased competition in the burger market, executives decided to revamp some of the industrial-scale techniques that have produced cheap, uniform burgers. In some cases, McDonald’s is reviving practices it scrapped long ago in a push for efficiency. ⁠ ⁠ “We can do it quick, fast and safe, but it doesn’t necessarily taste great. So, we want to incorporate quality into where we’re at,” said Chris Young, McDonald’s senior director of global menu strategy.⁠ ⁠ Read more at the link in our bio.⁠ ⁠ Photo illustration: Brian McGill for @wsjphotos; McDonald’s」12月4日 5時03分