Skip to comments.Two Former McDonald's Executives Are Leading A Fast-Food Revolution
Posted on 07/28/2014 9:29:53 PM PDT by Citizen Zed
Two former McDonalds executives are trying to bring kale, quinoa, and other upscale foods to the masses with a health-conscious restaurant chain called LYFE Kitchen.
Mike Roberts, the former global president of McDonalds, teamed up with Stephen Sidwell, who helped found the meat substitute Gardein, and Mike Donahue, McDonalds USAs former chief of corporate communications, to launch LYFE Kitchen three years ago.
The chain, which calls itself fresh casual, now has 10 locations and ambitious plans to open 250 more within the next five years. Current locations include California, Texas, Colorado, Illinois, and Nevada.
(Excerpt) Read more at businessinsider.com.au ...
I agree. Grilled kale won't fly. The idea will bomb.
Grass, sticks and berries are “upscale”? Who the hell’s scale are they using?
Why didn’t they just call their restaurant Soylent Green?
I wonder if these are the same clowns responsible for the so called healthy menu items that tanked so badly and cost Owner/Operators so much money during their terms, and being reminded of their positions I see the answer is yes. May they be blessed with the same financial losses they forced on others.
3 years ago? Never heard of it. Must be extremely popular somewhere. Maybe Arkansas.
If they want to impress me, how about they teach their $15 per hour employees that there’s supposed to be a freaking EGG in a Sausage EGG McMuffin!!!!!
I went to three different stores and ordered these and they ALL forgot the egg!
Go to minimum wage people for something, expect minimum wage results.
After your first coronary bypass you'll figure out that there are plenty of substitutes for meat....
Since when was quinoa been an “upscale” food? As a serious home cook, quinoa has been a standing joke of mine long before it was featured as such in the popular beer ads.
The “taste” (and I use that word loosely) of quinoa makes the flavor of grits seem like one is dining on truffles.
Exactly and I want real meat.
That looks kind of gross, Mr. Rogers.
Try ordering a “Sausage McMuffin with Egg.”
Kale? You have got to be kidding me. Build a restaurant on Rabbit food?
If there were a demand for that crap, Ray Kroc would have added it to the menu back in the 50’s. People go to restaurants because they want to feel satisfied when they leave. The reason rabbits eat that stuff is because no one else will and rabbits can’t kill anything. Rabbits eat it so they can feed Coyotes. If you want to be the prey of a pack of Coyotes, then load up on Kale. They’ll smell you coming and surround you on your morning jog.
The veggies look yummy. The filet of something just looks blah. But none of it looks like fast food.
Doesn’t seem like fast food, per se.
I don’t think I will eat there, but it seemed like they have some fine things on the menu, even steak and potatoes.
I don’t see how it would compete with the cost of McDonalds.
I’m not going to eat at either.
I say, more power to these guys.
If they can sell their food in the competitive market, and they think it’s somehow better or healthier, so much the better.
Better than the government forcing it.
This is how a free society and free market should work.
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