THE TROUBLE WITH FRIES
Tags: FRENCH fries; FAST food restaurants; MCDONALD'S Corp. -- History; KROC, Ray; VEGETABLE oils
Related Articles
- Ray Kroc. Pepin, Jacques // Time International (South Pacific Edition);12/7/1998, Issue 49, p132
Profiles Ray Kroc, founder of McDonald's Corp. His ideas about people in the United States eating out, not dining; His salesmanship; His background; Selling mixers; His acquisition of a business begun by Dick and Mac McDonald in San Bernardino, California; His dream of a US chain of...
- Ray Kroc. Pepin, Jacques // Time;12/7/1998, Vol. 152 Issue 23, p176
Profiles Ray Kroc, founder of McDonald's Corp. His ideas about people in the United States eating out, not dining; His salesmanship; His background; Selling mixers; His acquisition of a business begun by Dick and Mac McDonald in San Bernardino, California; His dream of a US chain of...
- GRINDING IT OUT. Kroc, Ray; Anderson, Robert // Saturday Evening Post;Mar1978, Vol. 250 Issue 2, p52
Reprints an article from the book "Grinding It Out: The Making of McDonald's," by Ray Kroc with Robert Anderson. Information on the multimixers used by the McDonald's brothers to make their hamburgers and cheeseburgers; Background on the McDonald's french fry.
- McDonald's and the New Franchising Paradigm. Adelson, Steven Mark // Financial History;Summer2012, Issue 103, p14
The article presents a history of the financial aspects of the fast food restaurant chain McDonald's. The article details the establishment of the first McDonald's by brothers Richard and Maurice McDonald and their innovations regarding self-service and assembly line food production in...
- Fries surprise: American classic shaken, but 'bashes potatoes' ripe for a rebound. Martin, Richard // Nation's Restaurant News;3/31/2003, Vol. 37 Issue 13, p21
Editorial. Comments on a decline in the popularity of French fries among consumers in the United States during 2002. Inclusion of a suggestion that french fries harbored exceptionally high levels of cumulative neurotoxin; Perceived role in helping to fatten Americans; Effects of a value menu...
- A FEW FRIES SHORT. R. V. // Supermarket News Exclusive Insight;2/2/2013, p7
The article focuses on the falling demand for French fries according to a report released by the Hudson Institute in the U.S., which shows that the number of servings of fried potatoes in the nation's popular restaurants fell by two percent between 2006 and 2011.
- Small Fry Finds Success In the Big City. Coeyman, Marjorie // Christian Science Monitor;11/9/98, Vol. 90 Issue 242, pB7
Focuses on Suzanne Levinson, owner of Pommes Frites in New York, New York. The single-product business selling french fries; Average weekly sales at Pommes Frites take-out restaurant; How Levinson got the idea for the shop; The Belgian style of making fries; How she approached Chase Manhattan...
- Want Irrigation With That? Jeffrey, Clara; Paulin, Alastair // Mother Jones;Mar/Apr2003, Vol. 28 Issue 2, p26
Discusses wasted water from french fries served at fast food chains in the U.S. Information on the paper 'Water Follies: Groundwater Pumping and the Fate of Americas's Freshwaters,' by Robert Glennon; Process in ensuring that the interior of the fries is fluffy; Storage of the potatoes;...
- McDonald's influence goes beyond burgers. Coeyman, Marjorie // Christian Science Monitor;8/4/99, Vol. 91 Issue 174, p16
Focuses on the success of McDonald's fast food restaurant. How McDonald's is everywhere; That the company operates in 115 countries; How there's something unseemly about claiming fast food as a major cultural and economic export; Comments of Nancy Kruze, president of The Kruze Company; How...
