McDonald's® Chocolate Shamrock Shake® signals the return of Shamrock Season and this time things have been kicked into Chocolate Overdrive! Get ready for the New Shamrock Chocolate Madness Lineup that adds a variety of Chocolate options to the Shamrock Shake® flavor you know and love!
Ian K swings by his local McDonald's® to give the New Chocolate Shamrock Shake® a try along with THE LIMITED EDITION STRAW! Just how Bomb Sexy was the New McDonald's® Chocolate Shamrock Shake®?! Only one way to find out, guys! Peep THIS Out!
McDonald's® of Southern California
CHOCOLATE SHAMROCK SHAKE®
Vanilla Soft Serve and Chocolate Flavored Syrup under the Original Mint-Flavored Shamrock Shake topped off with Green Sprinkles, Whipped Topping and a Cherry.
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Official Website: http://bit.ly/1VXnjIn
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Ray Kroc wanted to build a restaurant system that would be famous for providing food of consistently high quality and uniform methods of preparation. He wanted to serve burgers, buns, fries and beverages that tasted just the same in Alaska as they did in Alabama.
To achieve this, he chose a unique path: persuading both franchisees and suppliers to buy into his vision, working not for
McDonald’s but for themselves, together with McDonald’s. He promoted the slogan, “In business for yourself, but not by yourself.” His philosophy was based on the simple principle of a 3-legged stool: one leg was McDonald’s franchisees; the second, McDonald’s suppliers; and the third, McDonald’s employees. The stool was only as strong as the three legs that formed its foundation.
First and foremost, Kroc advocated adherence to the system approach. So while many of McDonald’s most famous menu items – like the Big Mac, Filet-O-Fish and Egg McMuffin – were created by franchisees, the McDonald’s operating system required franchisees to follow the core McDonald’s principles of quality, service, cleanliness and value.
McDonald’s passion for quality meant that every single ingredient was tested, tasted and perfected to fit the operating system. Kroc shared his vision of McDonald’s future, selling his early suppliers on future volumes. They believed in him and the restaurant boomed.
Again, Ray Kroc was looking for a partnership, and he managed to create the most integrated, efficient and innovative supply system in the food service industry. These supplier relationships have flourished over the decades. In fact, many McDonald’s suppliers operating today first started business with a handshake from Ray Kroc.
In 1961, Kroc launched a training program, later called Hamburger University, at a new restaurant in Elk Grove Village, Illinois. There, franchisees were trained on the proper methods for running a successful McDonald’s restaurant. Hamburger U utilized a research and development laboratory in nearby Addison, Illinois to develop new cooking, freezing, storing and serving methods. Today, more than 80,000 people have graduated from the program.
Right up until he died on January 14, 1984, Ray Kroc never stopped working for McDonald’s. His legacy continues to this day as the system provides McDonald’s customers with great tasting, affordable food; crew and franchisees with opportunities for growth; and suppliers with a shared commitment to provide the highest quality ingredients and products.
From his passion for innovation and efficiency, to his relentless pursuit of quality, to his many charitable contributions, Ray Kroc’s legacy continues to be an inspirational and integral part of McDonald’s – today and into the future.