Wednesday, 17 May 2017

#YourNewMcDonalds (ad)

Blogging has brought me a lot of opportunities, from meeting Charlotte Tilbury, to providing me with more makeup, clothes and skincare to fill a small office - but this week it offered me something I never thought I'd do again; the chance to visit a McDonald's kitchen. For those of you that might not know, I spend a lot of my teenage years working away over vats of oil making fries for the good people of my hometown; and so when McDonald's invited me back to look around their kitchen and make my own lunch, and to discuss their new kiosks and other high tech options and changes; I have to say I was pretty excited.

When we arrived at McDonald's, we had a chance to sit down and discuss some bits and pieces with the Franchise Manager of the McDonald's in question; which was Huyton Page Moss, and we got to discuss his four other franchises (and one on the way!), as well as discussing the changes that Huyton Page Moss has seen in the past few months, including a new roof, moves to make the whole business venue more eco-friendly. Additionally to this though, and more importantly, they've also introduced the now infamous McDonalds kiosks, allowing food to be ordered, customised and paid for via an electronic screen; with the option to have the food delivered via table service, or picked up at the counter.

As an ex-worker, I have to say that a lot has changed since 16 year old Sam first found herself in a McDonald's kitchen, and instead of using food warmers, orders are now cooked faster using better technology; which allows not only a quicker wait for you on a Sunday morning when all you're dreaming of is a Sausage and Egg McMuffin, but also lowers waste and allows for much fresher food for every customer who's ordering; irregardless of how fussy you might be with your order. Additionally; gone are the days of children running wild around the restaurant, there are now iPads in place to allow them to play games, as well as allowing us technical lot to check our social media and browse google, and interestingly you can even use these to look into a career in McDonalds.

To prove the speed of the food, I got to make my own Big Mac, and it really is something impressive, with the whole meal seemingly being made in 3 minutes at the very most, and that was when it was being made by a beginner, and using two buns because I might have burned the first bun beyond the gold star standard. After getting under just about everyone's feet, I got to sit down and eat my meal and gossip about some future plans McDonald's have (yes, they are trialling delivery, but more importantly, they're currently trialling an app where you can order ahead of time then scan the QR code as you arrive to get your food), as well as taking some time to get my head around the fact that that over 50% of McDonald's now have kiosks, and over 40% of customers use them to order their food.

All in all, a lot has changed since I worked in McDonald's, and food is fresher, quicker and much better than ever before; combined with the fact that there' much less waste and they're just set to open another brand new restaurant just outside of Liverpool City Centre, it seems that the iconic chain are going absolutely nowhere, unless you count going strength to strength.

Sammy xo.

This post was written in collaboration with McDonalds but all words and views are my own.


  1. Wow - McDonalds delivery would be amazing! I hope they bring that out. Perfect for hungover Sundays when all you want is a McDonalds breakfast but cba to drag yourself out of bed. This was a really interesting post - I've never been behind the scenes at McDonalds so really enjoyed learning a bit about it!

  2. This is SUCH a cool blogger opportunity! I have to say that I think their kiosks are so useful - I always opt to use one if it's available and I definitely think it reduces queues

    Steph -

  3. I'm craving a big mac now! Looks like you had an absolute ball in the kitchen!

    Sarah :)
    Saloca in Wonderland