July 18, 2025 • 17 mins
Dive into the sizzling history of the world’s biggest burger battle! In this episode, we trace how McDonald’s and Burger King became iconic rivals, from marketing wars and menu innovations to global expansion and brand loyalty. Discover how each chain adapted to changing tastes, trends, and controversies—and why their rivalry still captivates food lovers and business analysts alike. Whether you’re team Big Mac or Whopper, you’ll find out what makes this fast-food feud a cultural phenomenon.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
Welcome to beyond infographics, you know, beyond the iconic logos
and those menus we all kind of recognize. Today, we're
really peeling back the layers on one of fast food's biggest,
most enduring rivalries, McDonald's versus Burger King Exactly.
Speaker 2 (00:25):
We're going beyond infographics to uncover the surprising truths, the
things that really define these giants beneath the surface.
Speaker 1 (00:33):
Yeah, what really makes them tick, right.
Speaker 2 (00:36):
Our mission here is to pull out those key nuggets
of knowledge, those surprising facts that you might not get
from just a quick glance. We're moving past the easy
comparisons to really understand their differences, their core strategies.
Speaker 1 (00:50):
It's fascinating stuff. We'll get into everything from there, well,
truly unexpected origins. Cature are quite different to those fierce
burger wars that honestly shape the whole industry, and even
what's cooking quite literally in their automated kitchens as they
look towards the future. And Hey, as you listen to
this deep dive, if you're enjoying the insights we're sharing,
maybe having a few aha moments, please take a second
(01:12):
to give us a five star rating. It really helps
us bring more deep dives like this to you.
Speaker 2 (01:16):
It does make a difference.
Speaker 1 (01:17):
So let's kick things off with those origins. It's surprising, right,
many people think they're almost interchangeable, but how they started
really set them on different paths. How did McDonald's actually
get going.
Speaker 2 (01:29):
Well, it's quite a story. Actually. McDonald's started way back
nineteen forty and not by Raycroc like many think. Oh no,
it was the McDonald brothers, Dick and Mack out in
San Bernardino, California. They came up with something pretty revolutionary
for the time, the speedy service system Mini service. Yeah,
it was all about speed efficiency, getting those fifteen San
(01:50):
hamburgers out fast. It really changed how food was.
Speaker 1 (01:54):
Served fifteen cents right.
Speaker 2 (01:56):
Then fast forward in nineteen fifty four and Kroc enters
the picture he was selling milkshake machines, saw their operation
and saw this huge potential.
Speaker 1 (02:06):
Ah. So that's where Kroc comes in exactly.
Speaker 2 (02:09):
And his genius or maybe just pure ambition, wasn't just
about the burgers. It was about real estate. His vision
for massive growth through franchising had this crucial twist. Okay,
the McDonald's corporation itself would own the land under each restaurant,
they'd lease it to the franchisees.
Speaker 1 (02:27):
Oh wow, so there are landlords first, almost pretty much.
Speaker 2 (02:30):
It made McDonald's this absolute real estate behemoth. We're talking
in estimated what one hundred billion dollar real estate portfolio.
Now that's the real foundation.
Speaker 1 (02:40):
Often missed that is fascinating a landbearon selling burgers. So
how does Burger King start compared? Do they have that
kind of strategic foresight? Uh?
Speaker 2 (02:48):
Not quite in the same way.
Speaker 1 (02:49):
No.
Speaker 2 (02:50):
Burger King started in fifty three, originally called instaburger King.
Instaburger King, Yeah, founded by Keith Gramer and Matthew Burns.
Their big innovation was the insta broiler, a machine for
cooking burger quickly efficient.
Speaker 1 (03:01):
Okay, similar focus on speed then.
Speaker 2 (03:03):
Right, But they ran into money problems pretty fast. So
in nineteen fifty nine two other guys, James Macklamore and
David Edgerton, stepped in. They bought the national rights, rebranded
at Burger King.
Speaker 1 (03:12):
And their franchising model was it like crocs?
Speaker 2 (03:15):
No, initially it was very different. They sold territorial licenses,
so franchisees bought the rights for a whole area.
Speaker 1 (03:21):
Hmm, sounds less controlled.
Speaker 2 (03:23):
It was and it led to problems. You know, quality
wasn't consistent across different places because they didn't have those
strong contracts McDonald's did. It wasn't until much later, like
nineteen seventy eight, that they basically restructured and adopted that
McDonald's model, owning the land, leasing to franchisees.
Speaker 1 (03:40):
So McDonald's really had a significant head start there, almost
a decade with their system really taking root. What's the
long term impact of that difference.
Speaker 2 (03:49):
Oh, it's huge, im mens that early strategy, especially a
croc's real estate play, it just set McDonald's up for
incredible scale and growth.
Speaker 1 (03:58):
You can see in the numbers right absolutely.
Speaker 2 (04:00):
Today McDonald's has what over thirty eight thousand restaurants globally.
Burger King is around nineteen.
Speaker 1 (04:05):
Thousand, double the size, basically, yeah.
Speaker 2 (04:07):
Roughly double, And that gap really speaks volumes about how
those foundational business models dictated long term dominance, the ability
to just expand everywhere. It's strategy, not just burgers.
Speaker 1 (04:18):
Okay, so the foundations are clearly different. Let's talk about
the food itself, because that's what most of us experienced directly.
Beyond flame broiled versus griddle, what really sets them apart
when you actually order something.
Speaker 2 (04:30):
Oh, there are definitely some key distinctions. Yeah, let's start
with the burgers. Burger King actually offers more variety. I
think it's like fifteen different types listed versus McDonald's nine fifteen.
Speaker 1 (04:40):
I wouldn't have guessed that.
Speaker 2 (04:41):
Yeah, and the cooking method, like you said, is a
big one flame broil to BK gives you that smoky
char McDonald's uses a flat top griddle. But here's something
maybe less obvious. The toppings. Burger King often, not always,
but often seems to have fresher Chris beer lettuce, actual
tomato slices, sliced onions. You get more crunch, more distinct
(05:04):
flavor from the veggies, whereas McDonald's McDonald's tends to use
those finely diced onions, and let's be honest, sometimes pretty
sad wilted, shredded lettuce and this kind of anemic looking pickles.
It's a subtle thing, but it affects the texture and.
Speaker 1 (05:17):
Taste, right, Okay, what about sides.
Speaker 2 (05:19):
Burger King wins on variety there too. They've got onion rings,
of course.
Speaker 1 (05:22):
And sometimes you get that bonus one in the fries exactly.
Speaker 2 (05:25):
It's like a little lot of rewin. They also have
things like Colapanio, cheddar bites, mazzarella sticks, fries, rather more
options if you're not just feeling fries. McDonald's basically has
fries and apple slices.
Speaker 1 (05:37):
Simple, but the fries themselves, that's a battleground.
Speaker 2 (05:41):
Oh yeah. McDonald's fries are often seen as the gold standard, right, thin, salty,
that perfect crispy outside, soft inside thing, that appealing, greasy,
piconic Burger King's fries, they're often described as well, forgettable, thicker, cut,
sometimes a bit limp, just lacking that disinctive McDonald's magic
(06:01):
for most people. Though interestingly b Kays are vegan. McDonald's
fries in the US aren't because of beef flavoring.
Speaker 1 (06:07):
Ah, that's a good point for some people. And chicken
McNuggets versus chicken fries.
Speaker 2 (06:11):
Right, BKA's chicken fries are pretty unique. Slender, crispy sticks,
well seasoned. They feel like a deliberate treat, you know.
Speaker 1 (06:18):
Yeah, they have a bit of a cult following.
Speaker 2 (06:20):
They do McNuggets. On the other hand, while they're iconic
and hit that nostalgia button for lots of us, they
are super processed. Some say they can feel a bit
like an afterthought compared to like decent frozen nuggets you'd buy.
Speaker 1 (06:33):
Hmmm, interesting take. Okay, if you're finding these distinctions as
delicious as we are, remember to give us that five
star rating. It helps spread the word about beyond infographics.
Speaker 2 (06:43):
Please do. Continuing on the menu breakfast, McDonald's just dominates here.
Oh yeah, sixteen items versus Burger King six and BKA's
breakfast is mostly croissant sandwiches plus their potato bites.
Speaker 1 (06:56):
Mc donald's has mcmuffins, biscuits, mcgriddles.
Speaker 2 (06:59):
Eggs, way more variety in the bread options and coffee too.
McDonald's has stepped up its mcafe game americanos, cappuccinos, lattes.
Burger King is more basic hot decalfe heist.
Speaker 1 (07:11):
In the soda. I've heard people swear McDonald's coke taste
betters or anything to that.
Speaker 2 (07:15):
There actually is. It's partly their long standing Coca Cola partnership.
They get the syrup delivered in stainless steel tanks, not
plastic bags, which helps preserve it. They also chill the
syrup and the carbonated water separately and keep it super cold.
But The big one is likely their water filtration. McDonald's
invests heavily in filtering the water they use for the
soda fountains. Better water, better coke. It sounds like marketing,
(07:39):
but there's science there. Wow.
Speaker 1 (07:40):
Okay, so it's not just in my head. What about
dessert ice cream machines?
Speaker 2 (07:44):
Ah? Yes, the infamous broken McDonald's ice cream machine meme.
It's the real thing. Sadly for mcflory fans. Burger King,
while they have fewer options basically soft serve and milkshakes,
tends to be well more reliable if you want a frozen.
Speaker 1 (07:59):
Treat, good to know and quick one fish sandwiches Filiofish
versus Big Fish.
Speaker 2 (08:03):
Yeah, different approaches. Filiofish's classic steambun tartar sauce that slice
a processed cheese. Burger King's Big Fish usually comes on
a fancier brioche button has lettuce but no cheese, And honestly,
many people think the fish patty in the Big Fish
tastes more like actual fish, less processed.
Speaker 1 (08:21):
Maybe so, the menus definitely show different strategies, different strengths.
But the fight isn't just on the tray, is it. It's
been waged very publicly through marketing. Let's get into the
burger wars.
Speaker 2 (08:30):
Oh yeah, the battleground. It's fascinating. Before the nineteen eighties,
things were, let's say, more polite, right. McDonald's was all
about positive, family friendly stuff. The Happy Meal launched in
seventy nine, huge success. Burger King focused on customization that
classic have at your waist slogan at different angle. But
then King the eighties and Burger King arguably fired the
(08:53):
first real shot. They launched these really aggressive campaigns directly
attacking McDonald's. They questioned the size of McDonald's burgers, claimed
theirs were bigger, better, They used comparative advertising, naving McDonald's directly.
It was pretty bold for the time.
Speaker 1 (09:09):
And McDonald's response they fought back.
Speaker 2 (09:11):
They introduced things like the McDLT run to that hot side,
stay's hot cool side, Stay's cool.
Speaker 1 (09:15):
Vaguely that massive styrofoam container.
Speaker 2 (09:19):
Exactly, and it was basically a direct copy of a whopper,
trying to compete on that fresh lettuce and tomato front.
Things got pretty heated. There were even legal battles over
false advertising claims. These burger wars were expensive for both
of them.
Speaker 1 (09:32):
Wow, So it was a real slugfest. What happened after
that initial intense period. Did they just calmed down?
Speaker 2 (09:39):
Well, not entirely, but things shifted. Both companies actually hit
a slump around the turn of the millennium. McDonald's even
posted its first ever quarterly loss in two thousand and three.
That was a huge shot wake up call definitely. McDonald's
reacted by focusing on fundamentals, getting back to basics, making
sure restaurants were clean from spotless food, consistently hot, just
(10:03):
operational excellence. And Burger King they took a different path.
They started targeting super fans, people really into burgers, and
introduced more premium products, better quality chicken salads, emphasizing that
flame broiling. And it worked for a while. Their income
went up significantly during that period.
Speaker 1 (10:18):
So different recovery strategies. And then came the modern era
digital social media, right, and.
Speaker 2 (10:24):
That's where their personalities really diverged again. Burger King fully
embraced being the cheeky challenger.
Speaker 1 (10:29):
They've had some wild campaigns, haven't they.
Speaker 2 (10:31):
Oh yeah, remember burn that ad use their app to
digitally set fire to a McDonald's ad on a bidboard
to get a free whopper. That was audacious, totally or
wopper neutrality, explaining net neutrality using burger prices, very clever,
very edgy. Wopper detour, ordering a wopper for one cent
if you were physically near a McDonald's.
Speaker 1 (10:51):
Location, poking the bear constantly, exactly.
Speaker 2 (10:54):
And maybe the most controversial, the Mouldi whopper showing their
burger decaying over Whei to highlight the lack of artificial preservatives.
Very bold, very.
Speaker 1 (11:04):
Divisive, generated a ton of buzz, though it did.
Speaker 2 (11:07):
Meanwhile, McDonald stayed the course as the dominant leader. Their
personality is all about reliability, nostalgia, being accessible, dependable.
Speaker 1 (11:16):
More mainstream right.
Speaker 2 (11:17):
Think of their famous orders campaigns with huge celebrities like
Travis Scott bts that leans into their cultural status and
pushing the mcafe rewards program to keep people coming back.
It's about being the comfortable, known quantity.
Speaker 1 (11:29):
It's really striking. Like you said, how their personalities are
almost the inverse of their names. McDonald's the leader, acts
kind of safe and reliable. Burger King the King acts
like the rebellious challenger.
Speaker 2 (11:40):
It's absolutely deliberate. McDonald's plays to its strengths, mass appeal, families, consistency.
They're the default choice for many budget conscious folks, increasingly
health conscious with salads and things, urban professionals grabbing.
Speaker 1 (11:53):
Coffee and Burger King targets.
Speaker 2 (11:54):
Burger King goes for a different slice young adults, millennials maybe,
who respond to that edge your marketing, Burger enthusiasts who
really value the flame boiled taste and the habit your
way customization, tech savvy consumers using the app for deals,
value seekers responding to their bundle offers. It's smart segmentation.
Speaker 1 (12:15):
It really is. Okay. Another quick reminder, if this deep
dive is sparking some aha moments for you, if you're
finding this interesting, please consider leaving us that five star rating.
Every rating helps more curious listeners like you find the show.
Speaker 2 (12:27):
We appreciate it, so okay.
Speaker 1 (12:28):
Beyond the food, beyond the ads, there's the serious business side,
the money, the operations. Let's look at the numbers and
how these companies actually run things globally.
Speaker 2 (12:37):
Right. The financials really underscore the scale difference we talked
about earlier. McDonald's just operates on a different level in
terms of revenue. In twenty twenty four, we're looking at
around twenty six billion dollars for McDonald's versus maybe one
point four or five billion dollars for Burger King.
Speaker 1 (12:51):
WHOA, that's a massive gap.
Speaker 2 (12:53):
It is. Market capitalization is much higher for McDonald's too,
But interestingly, both companies deal with similar demand paths, patterns
pretty irregular and very sensitive to price changes.
Speaker 1 (13:04):
Elastic demand, yeah, exactly.
Speaker 2 (13:06):
Small price shifts can really swing sales. Now. How they
price things as different. McDonald's, being the leader, often uses
what's called skimming. Maybe start low, raise prices, then it
just down to compete. They aim for huge volume even
if the profit per item isn't massive. Combos and specials
are key drivers.
Speaker 1 (13:24):
Makes sense. And Burger King.
Speaker 2 (13:25):
They tend to use more market oriented pricing, looking at
what competitors are doing in supplying demand right now. They're
also really early adopters of bundle pricing like the five
for four dollars deals, things like that that really helped
them compete on price and boost details significantly.
Speaker 1 (13:38):
And if someone wanted to say, open a franchise, big
difference in cost.
Speaker 2 (13:43):
Generally, yes, McDonald's usually requires a higher initial investment. It
can range but like maybe half a million up to
two point five million dollars to get started Burger King
has a wider range, starting potentially lower, maybe around two
hundred and thirty thousand dollars, but can also go up
to over four point five five million dollars depending on
the location and type.
Speaker 1 (14:02):
Okay, so it's not just about what happens at the counter,
it's the behind the scenes tech the supply chain that's
crucial to.
Speaker 2 (14:08):
Right, absolutely critical, and both are investing heavily in automation
and technology. This is where the future is heading fast.
Speaker 1 (14:15):
What kind of tech are we talking about?
Speaker 2 (14:17):
For McDonald's, think robotics in some kitchens, lots of AI
and data analytics. They use it for really sophisticated inventory management,
tracking stock in real time. AI also helps some forecast demand,
looking at weather, local events, past sales data to predict
orders helps optimize everything with suppliers.
Speaker 1 (14:34):
To getting very predictive, very Burger King.
Speaker 2 (14:37):
Is also integrating robotics flipping burgers, making fries, assembling orders.
In some test locations. They're looking at automated delivery systems too.
Speaker 1 (14:45):
And the benefits are pretty significant.
Speaker 2 (14:47):
Obviously, reducing labor costs is a big one, but also
minimizing human error, increasing speed and productivity, making things more
consistent for the customer. It can mean faster service a
Kiosks or mobile apps, quicker drive thrusts. Plus, it can
help produce food waste by predicting demand better.
Speaker 1 (15:07):
So with all the financial differences the push to automate,
where does this leave them? What's the future look like?
Are we heading for a new kind of burger war?
Speaker 2 (15:17):
Could be? I mean, the whole fast food industry faces
challenges right post pandemic. Maybe people looking more towards smaller
local places or the fast casual sector which is boomed.
Speaker 1 (15:26):
True health consciousness too exactly.
Speaker 2 (15:28):
Consumer tastes are definitely shifting more demand for healthier options.
Plant based foods are huge now. Both McDonald's and Burger
King are adapting, adding vegetarian options, trying to market healthier choices.
Speaker 1 (15:39):
So the next war might be about salads not patties.
Speaker 2 (15:41):
It might be or plant based burgers or sustainability claims.
The competition could shift to focus on who best meets
these evolving values. It could absolutely be a new wave
of burger wars fought on different grounds health, innovation, maybe
even ethics.
Speaker 1 (15:58):
Fascinating. We really hope you've enjoyed venturing beyond infographics with
us today on this deep dive. If you found it valuable,
please please leave us that five star rating and maybe
share it with a friend who loves a good burger
or you know, maybe some chicken fries.
Speaker 2 (16:13):
Yes, please do so.
Speaker 1 (16:15):
Today we've really peeled back the layers on McDonald's versus
Burger King. We looked at their surprisingly different origins, those
foundational business.
Speaker 2 (16:22):
Models, right the real estate versus the initial territorial licenses.
Speaker 1 (16:26):
We compared their menu strategies, the specific food differences, the
intensity of the old school burger wars, and.
Speaker 2 (16:32):
How their brand personalities became almost opposites.
Speaker 1 (16:35):
Yeah, and we finished up looking at the cutting edge
automation that's driving their operations now and into the future.
Speaker 2 (16:41):
It's really clear when you dig in, isn't it. They
might seem similar on the surface, but underneath they have
really distinct identities, different strategies, different strengths, even different flavors.
Speaker 1 (16:51):
It's not just about selling burgers, not at all.
Speaker 2 (16:53):
It's about constant innovation, adapting, supply chain marketing, understanding where
consumers are heading next. It's a never ending battle.
Speaker 1 (17:01):
Which brings us to our final thought for you to
chew on in this world where convenience is still king,
but our tastes and values are changing so fast. What
is it that truly defines a winning fast food experience
going forward? Is it still just the quick fix, Is
it the customization, or is it becoming something else entire
it maybe health, sustainability, or some kind of tech driven
(17:23):
experience we haven't even fully imagined yet
Welcome to beyond infographics, you know, beyond the iconic logos
and those menus we all kind of recognize. Today, we're
really peeling back the layers on one of fast food's biggest,
most enduring rivalries, McDonald's versus Burger King Exactly.
Speaker 2 (00:25):
We're going beyond infographics to uncover the surprising truths, the
things that really define these giants beneath the surface.
Speaker 1 (00:33):
Yeah, what really makes them tick, right.
Speaker 2 (00:36):
Our mission here is to pull out those key nuggets
of knowledge, those surprising facts that you might not get
from just a quick glance. We're moving past the easy
comparisons to really understand their differences, their core strategies.
Speaker 1 (00:50):
It's fascinating stuff. We'll get into everything from there, well,
truly unexpected origins. Cature are quite different to those fierce
burger wars that honestly shape the whole industry, and even
what's cooking quite literally in their automated kitchens as they
look towards the future. And Hey, as you listen to
this deep dive, if you're enjoying the insights we're sharing,
maybe having a few aha moments, please take a second
(01:12):
to give us a five star rating. It really helps
us bring more deep dives like this to you.
Speaker 2 (01:16):
It does make a difference.
Speaker 1 (01:17):
So let's kick things off with those origins. It's surprising, right,
many people think they're almost interchangeable, but how they started
really set them on different paths. How did McDonald's actually
get going.
Speaker 2 (01:29):
Well, it's quite a story. Actually. McDonald's started way back
nineteen forty and not by Raycroc like many think. Oh no,
it was the McDonald brothers, Dick and Mack out in
San Bernardino, California. They came up with something pretty revolutionary
for the time, the speedy service system Mini service. Yeah,
it was all about speed efficiency, getting those fifteen San
(01:50):
hamburgers out fast. It really changed how food was.
Speaker 1 (01:54):
Served fifteen cents right.
Speaker 2 (01:56):
Then fast forward in nineteen fifty four and Kroc enters
the picture he was selling milkshake machines, saw their operation
and saw this huge potential.
Speaker 1 (02:06):
Ah. So that's where Kroc comes in exactly.
Speaker 2 (02:09):
And his genius or maybe just pure ambition, wasn't just
about the burgers. It was about real estate. His vision
for massive growth through franchising had this crucial twist. Okay,
the McDonald's corporation itself would own the land under each restaurant,
they'd lease it to the franchisees.
Speaker 1 (02:27):
Oh wow, so there are landlords first, almost pretty much.
Speaker 2 (02:30):
It made McDonald's this absolute real estate behemoth. We're talking
in estimated what one hundred billion dollar real estate portfolio.
Now that's the real foundation.
Speaker 1 (02:40):
Often missed that is fascinating a landbearon selling burgers. So
how does Burger King start compared? Do they have that
kind of strategic foresight? Uh?
Speaker 2 (02:48):
Not quite in the same way.
Speaker 1 (02:49):
No.
Speaker 2 (02:50):
Burger King started in fifty three, originally called instaburger King.
Instaburger King, Yeah, founded by Keith Gramer and Matthew Burns.
Their big innovation was the insta broiler, a machine for
cooking burger quickly efficient.
Speaker 1 (03:01):
Okay, similar focus on speed then.
Speaker 2 (03:03):
Right, But they ran into money problems pretty fast. So
in nineteen fifty nine two other guys, James Macklamore and
David Edgerton, stepped in. They bought the national rights, rebranded
at Burger King.
Speaker 1 (03:12):
And their franchising model was it like crocs?
Speaker 2 (03:15):
No, initially it was very different. They sold territorial licenses,
so franchisees bought the rights for a whole area.
Speaker 1 (03:21):
Hmm, sounds less controlled.
Speaker 2 (03:23):
It was and it led to problems. You know, quality
wasn't consistent across different places because they didn't have those
strong contracts McDonald's did. It wasn't until much later, like
nineteen seventy eight, that they basically restructured and adopted that
McDonald's model, owning the land, leasing to franchisees.
Speaker 1 (03:40):
So McDonald's really had a significant head start there, almost
a decade with their system really taking root. What's the
long term impact of that difference.
Speaker 2 (03:49):
Oh, it's huge, im mens that early strategy, especially a
croc's real estate play, it just set McDonald's up for
incredible scale and growth.
Speaker 1 (03:58):
You can see in the numbers right absolutely.
Speaker 2 (04:00):
Today McDonald's has what over thirty eight thousand restaurants globally.
Burger King is around nineteen.
Speaker 1 (04:05):
Thousand, double the size, basically, yeah.
Speaker 2 (04:07):
Roughly double, And that gap really speaks volumes about how
those foundational business models dictated long term dominance, the ability
to just expand everywhere. It's strategy, not just burgers.
Speaker 1 (04:18):
Okay, so the foundations are clearly different. Let's talk about
the food itself, because that's what most of us experienced directly.
Beyond flame broiled versus griddle, what really sets them apart
when you actually order something.
Speaker 2 (04:30):
Oh, there are definitely some key distinctions. Yeah, let's start
with the burgers. Burger King actually offers more variety. I
think it's like fifteen different types listed versus McDonald's nine fifteen.
Speaker 1 (04:40):
I wouldn't have guessed that.
Speaker 2 (04:41):
Yeah, and the cooking method, like you said, is a
big one flame broil to BK gives you that smoky
char McDonald's uses a flat top griddle. But here's something
maybe less obvious. The toppings. Burger King often, not always,
but often seems to have fresher Chris beer lettuce, actual
tomato slices, sliced onions. You get more crunch, more distinct
(05:04):
flavor from the veggies, whereas McDonald's McDonald's tends to use
those finely diced onions, and let's be honest, sometimes pretty
sad wilted, shredded lettuce and this kind of anemic looking pickles.
It's a subtle thing, but it affects the texture and.
Speaker 1 (05:17):
Taste, right, Okay, what about sides.
Speaker 2 (05:19):
Burger King wins on variety there too. They've got onion rings,
of course.
Speaker 1 (05:22):
And sometimes you get that bonus one in the fries exactly.
Speaker 2 (05:25):
It's like a little lot of rewin. They also have
things like Colapanio, cheddar bites, mazzarella sticks, fries, rather more
options if you're not just feeling fries. McDonald's basically has
fries and apple slices.
Speaker 1 (05:37):
Simple, but the fries themselves, that's a battleground.
Speaker 2 (05:41):
Oh yeah. McDonald's fries are often seen as the gold standard, right, thin, salty,
that perfect crispy outside, soft inside thing, that appealing, greasy,
piconic Burger King's fries, they're often described as well, forgettable, thicker, cut,
sometimes a bit limp, just lacking that disinctive McDonald's magic
(06:01):
for most people. Though interestingly b Kays are vegan. McDonald's
fries in the US aren't because of beef flavoring.
Speaker 1 (06:07):
Ah, that's a good point for some people. And chicken
McNuggets versus chicken fries.
Speaker 2 (06:11):
Right, BKA's chicken fries are pretty unique. Slender, crispy sticks,
well seasoned. They feel like a deliberate treat, you know.
Speaker 1 (06:18):
Yeah, they have a bit of a cult following.
Speaker 2 (06:20):
They do McNuggets. On the other hand, while they're iconic
and hit that nostalgia button for lots of us, they
are super processed. Some say they can feel a bit
like an afterthought compared to like decent frozen nuggets you'd buy.
Speaker 1 (06:33):
Hmmm, interesting take. Okay, if you're finding these distinctions as
delicious as we are, remember to give us that five
star rating. It helps spread the word about beyond infographics.
Speaker 2 (06:43):
Please do. Continuing on the menu breakfast, McDonald's just dominates here.
Oh yeah, sixteen items versus Burger King six and BKA's
breakfast is mostly croissant sandwiches plus their potato bites.
Speaker 1 (06:56):
Mc donald's has mcmuffins, biscuits, mcgriddles.
Speaker 2 (06:59):
Eggs, way more variety in the bread options and coffee too.
McDonald's has stepped up its mcafe game americanos, cappuccinos, lattes.
Burger King is more basic hot decalfe heist.
Speaker 1 (07:11):
In the soda. I've heard people swear McDonald's coke taste
betters or anything to that.
Speaker 2 (07:15):
There actually is. It's partly their long standing Coca Cola partnership.
They get the syrup delivered in stainless steel tanks, not
plastic bags, which helps preserve it. They also chill the
syrup and the carbonated water separately and keep it super cold.
But The big one is likely their water filtration. McDonald's
invests heavily in filtering the water they use for the
soda fountains. Better water, better coke. It sounds like marketing,
(07:39):
but there's science there. Wow.
Speaker 1 (07:40):
Okay, so it's not just in my head. What about
dessert ice cream machines?
Speaker 2 (07:44):
Ah? Yes, the infamous broken McDonald's ice cream machine meme.
It's the real thing. Sadly for mcflory fans. Burger King,
while they have fewer options basically soft serve and milkshakes,
tends to be well more reliable if you want a frozen.
Speaker 1 (07:59):
Treat, good to know and quick one fish sandwiches Filiofish
versus Big Fish.
Speaker 2 (08:03):
Yeah, different approaches. Filiofish's classic steambun tartar sauce that slice
a processed cheese. Burger King's Big Fish usually comes on
a fancier brioche button has lettuce but no cheese, And honestly,
many people think the fish patty in the Big Fish
tastes more like actual fish, less processed.
Speaker 1 (08:21):
Maybe so, the menus definitely show different strategies, different strengths.
But the fight isn't just on the tray, is it. It's
been waged very publicly through marketing. Let's get into the
burger wars.
Speaker 2 (08:30):
Oh yeah, the battleground. It's fascinating. Before the nineteen eighties,
things were, let's say, more polite, right. McDonald's was all
about positive, family friendly stuff. The Happy Meal launched in
seventy nine, huge success. Burger King focused on customization that
classic have at your waist slogan at different angle. But
then King the eighties and Burger King arguably fired the
(08:53):
first real shot. They launched these really aggressive campaigns directly
attacking McDonald's. They questioned the size of McDonald's burgers, claimed
theirs were bigger, better, They used comparative advertising, naving McDonald's directly.
It was pretty bold for the time.
Speaker 1 (09:09):
And McDonald's response they fought back.
Speaker 2 (09:11):
They introduced things like the McDLT run to that hot side,
stay's hot cool side, Stay's cool.
Speaker 1 (09:15):
Vaguely that massive styrofoam container.
Speaker 2 (09:19):
Exactly, and it was basically a direct copy of a whopper,
trying to compete on that fresh lettuce and tomato front.
Things got pretty heated. There were even legal battles over
false advertising claims. These burger wars were expensive for both
of them.
Speaker 1 (09:32):
Wow, So it was a real slugfest. What happened after
that initial intense period. Did they just calmed down?
Speaker 2 (09:39):
Well, not entirely, but things shifted. Both companies actually hit
a slump around the turn of the millennium. McDonald's even
posted its first ever quarterly loss in two thousand and three.
That was a huge shot wake up call definitely. McDonald's
reacted by focusing on fundamentals, getting back to basics, making
sure restaurants were clean from spotless food, consistently hot, just
(10:03):
operational excellence. And Burger King they took a different path.
They started targeting super fans, people really into burgers, and
introduced more premium products, better quality chicken salads, emphasizing that
flame broiling. And it worked for a while. Their income
went up significantly during that period.
Speaker 1 (10:18):
So different recovery strategies. And then came the modern era
digital social media, right, and.
Speaker 2 (10:24):
That's where their personalities really diverged again. Burger King fully
embraced being the cheeky challenger.
Speaker 1 (10:29):
They've had some wild campaigns, haven't they.
Speaker 2 (10:31):
Oh yeah, remember burn that ad use their app to
digitally set fire to a McDonald's ad on a bidboard
to get a free whopper. That was audacious, totally or
wopper neutrality, explaining net neutrality using burger prices, very clever,
very edgy. Wopper detour, ordering a wopper for one cent
if you were physically near a McDonald's.
Speaker 1 (10:51):
Location, poking the bear constantly, exactly.
Speaker 2 (10:54):
And maybe the most controversial, the Mouldi whopper showing their
burger decaying over Whei to highlight the lack of artificial preservatives.
Very bold, very.
Speaker 1 (11:04):
Divisive, generated a ton of buzz, though it did.
Speaker 2 (11:07):
Meanwhile, McDonald stayed the course as the dominant leader. Their
personality is all about reliability, nostalgia, being accessible, dependable.
Speaker 1 (11:16):
More mainstream right.
Speaker 2 (11:17):
Think of their famous orders campaigns with huge celebrities like
Travis Scott bts that leans into their cultural status and
pushing the mcafe rewards program to keep people coming back.
It's about being the comfortable, known quantity.
Speaker 1 (11:29):
It's really striking. Like you said, how their personalities are
almost the inverse of their names. McDonald's the leader, acts
kind of safe and reliable. Burger King the King acts
like the rebellious challenger.
Speaker 2 (11:40):
It's absolutely deliberate. McDonald's plays to its strengths, mass appeal, families, consistency.
They're the default choice for many budget conscious folks, increasingly
health conscious with salads and things, urban professionals grabbing.
Speaker 1 (11:53):
Coffee and Burger King targets.
Speaker 2 (11:54):
Burger King goes for a different slice young adults, millennials maybe,
who respond to that edge your marketing, Burger enthusiasts who
really value the flame boiled taste and the habit your
way customization, tech savvy consumers using the app for deals,
value seekers responding to their bundle offers. It's smart segmentation.
Speaker 1 (12:15):
It really is. Okay. Another quick reminder, if this deep
dive is sparking some aha moments for you, if you're
finding this interesting, please consider leaving us that five star rating.
Every rating helps more curious listeners like you find the show.
Speaker 2 (12:27):
We appreciate it, so okay.
Speaker 1 (12:28):
Beyond the food, beyond the ads, there's the serious business side,
the money, the operations. Let's look at the numbers and
how these companies actually run things globally.
Speaker 2 (12:37):
Right. The financials really underscore the scale difference we talked
about earlier. McDonald's just operates on a different level in
terms of revenue. In twenty twenty four, we're looking at
around twenty six billion dollars for McDonald's versus maybe one
point four or five billion dollars for Burger King.
Speaker 1 (12:51):
WHOA, that's a massive gap.
Speaker 2 (12:53):
It is. Market capitalization is much higher for McDonald's too,
But interestingly, both companies deal with similar demand paths, patterns
pretty irregular and very sensitive to price changes.
Speaker 1 (13:04):
Elastic demand, yeah, exactly.
Speaker 2 (13:06):
Small price shifts can really swing sales. Now. How they
price things as different. McDonald's, being the leader, often uses
what's called skimming. Maybe start low, raise prices, then it
just down to compete. They aim for huge volume even
if the profit per item isn't massive. Combos and specials
are key drivers.
Speaker 1 (13:24):
Makes sense. And Burger King.
Speaker 2 (13:25):
They tend to use more market oriented pricing, looking at
what competitors are doing in supplying demand right now. They're
also really early adopters of bundle pricing like the five
for four dollars deals, things like that that really helped
them compete on price and boost details significantly.
Speaker 1 (13:38):
And if someone wanted to say, open a franchise, big
difference in cost.
Speaker 2 (13:43):
Generally, yes, McDonald's usually requires a higher initial investment. It
can range but like maybe half a million up to
two point five million dollars to get started Burger King
has a wider range, starting potentially lower, maybe around two
hundred and thirty thousand dollars, but can also go up
to over four point five five million dollars depending on
the location and type.
Speaker 1 (14:02):
Okay, so it's not just about what happens at the counter,
it's the behind the scenes tech the supply chain that's
crucial to.
Speaker 2 (14:08):
Right, absolutely critical, and both are investing heavily in automation
and technology. This is where the future is heading fast.
Speaker 1 (14:15):
What kind of tech are we talking about?
Speaker 2 (14:17):
For McDonald's, think robotics in some kitchens, lots of AI
and data analytics. They use it for really sophisticated inventory management,
tracking stock in real time. AI also helps some forecast demand,
looking at weather, local events, past sales data to predict
orders helps optimize everything with suppliers.
Speaker 1 (14:34):
To getting very predictive, very Burger King.
Speaker 2 (14:37):
Is also integrating robotics flipping burgers, making fries, assembling orders.
In some test locations. They're looking at automated delivery systems too.
Speaker 1 (14:45):
And the benefits are pretty significant.
Speaker 2 (14:47):
Obviously, reducing labor costs is a big one, but also
minimizing human error, increasing speed and productivity, making things more
consistent for the customer. It can mean faster service a
Kiosks or mobile apps, quicker drive thrusts. Plus, it can
help produce food waste by predicting demand better.
Speaker 1 (15:07):
So with all the financial differences the push to automate,
where does this leave them? What's the future look like?
Are we heading for a new kind of burger war?
Speaker 2 (15:17):
Could be? I mean, the whole fast food industry faces
challenges right post pandemic. Maybe people looking more towards smaller
local places or the fast casual sector which is boomed.
Speaker 1 (15:26):
True health consciousness too exactly.
Speaker 2 (15:28):
Consumer tastes are definitely shifting more demand for healthier options.
Plant based foods are huge now. Both McDonald's and Burger
King are adapting, adding vegetarian options, trying to market healthier choices.
Speaker 1 (15:39):
So the next war might be about salads not patties.
Speaker 2 (15:41):
It might be or plant based burgers or sustainability claims.
The competition could shift to focus on who best meets
these evolving values. It could absolutely be a new wave
of burger wars fought on different grounds health, innovation, maybe
even ethics.
Speaker 1 (15:58):
Fascinating. We really hope you've enjoyed venturing beyond infographics with
us today on this deep dive. If you found it valuable,
please please leave us that five star rating and maybe
share it with a friend who loves a good burger
or you know, maybe some chicken fries.
Speaker 2 (16:13):
Yes, please do so.
Speaker 1 (16:15):
Today we've really peeled back the layers on McDonald's versus
Burger King. We looked at their surprisingly different origins, those
foundational business.
Speaker 2 (16:22):
Models, right the real estate versus the initial territorial licenses.
Speaker 1 (16:26):
We compared their menu strategies, the specific food differences, the
intensity of the old school burger wars, and.
Speaker 2 (16:32):
How their brand personalities became almost opposites.
Speaker 1 (16:35):
Yeah, and we finished up looking at the cutting edge
automation that's driving their operations now and into the future.
Speaker 2 (16:41):
It's really clear when you dig in, isn't it. They
might seem similar on the surface, but underneath they have
really distinct identities, different strategies, different strengths, even different flavors.
Speaker 1 (16:51):
It's not just about selling burgers, not at all.
Speaker 2 (16:53):
It's about constant innovation, adapting, supply chain marketing, understanding where
consumers are heading next. It's a never ending battle.
Speaker 1 (17:01):
Which brings us to our final thought for you to
chew on in this world where convenience is still king,
but our tastes and values are changing so fast. What
is it that truly defines a winning fast food experience
going forward? Is it still just the quick fix, Is
it the customization, or is it becoming something else entire
it maybe health, sustainability, or some kind of tech driven
(17:23):
experience we haven't even fully imagined yet
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