From Scratch: A Pastry Chef
By Darinee Durai
The Egg McMuffin, an item created by a McDonald’s franchisee, is the quintessential success story: After its launch in 1972, it not only became a big seller, it also labelled McDonald’s as a go-to place for breakfast. Chains say their culinary teams traditionally take inspiration from what they see emerging in the broader food marketplace – food trucks are an especially good source of ideas – be it a dietary trend like gluten-free fare, an ingredient or type of food that’s suddenly becoming popular (say, cronuts). So how does the fast-food business keep up with these emerging trends, and more importantly, how do they remain relevant? Read on about it here: http://goo.gl/lkCkJa
