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>> USHER: Come on, ladies!
>> RICHARD ELLIS: Ladies, these are all a bunch of our leadership owners/operators,
from right across the country,
and our entire community management team.
>> LAURA: The whole reason that we're here as quality correspondents
is to ensure quality and health for our children and our families,
and I guess it just reinforces that they are really up-and-coming, continually.
>> RICHARD: This is about openness and honesty and transparency,
and good old-fashioned communication.
>> ALI: It was amazing to me to have McDonald's just come out and say,
"Look, we want to take five moms from Canada and we want to show them everything."
>> RICHARD: You ladies are heading off to the airport
because they're all going to Chicago.
You're going to spend a couple days in Chicago,
Innovation Centre, meeting with Chef Dan.
What else have we got for you?
>> ALI: This is my childhood right here. Right there.
>> KATHY: I am pumped. Today we are going to Chef Dan and we are going to do smoothies.
>> DAN COUDREAUT: Nice to meet you
>> ALI: Hi.
>> DAN: Ali.
>> DEB MCDANIEL: So this is Chef Dan. Chef Dn joined us four years ago.
He graduated number one from the Culinary Institute of America.
He's worked in fine dining, and we are just so thrilled to have him here.
And I think this next segment you will just totally love. So it's all you.
>> DAN: Thanks Deb.
What we want to do today is kind of mix it up a little bit.
Real fruit is real important to me and so is simplicity.
I really don't believe that things need to be very complicated to be very good.
>> KATHY: So which side do you want us on?
>> DEB: We're going to be over here.
>> KATHY: Okay.
>> DEB: And basically it's whatever you like. Let's start throwing it in.
>> DAN: Have some fun!
>> DEB: This is wheatgerm.
>> KATHY: Wheatgerm!
>> CORINNE: MAybe just a little bit of blueberries, raspberries, strawberries
just a little more of all of those berries.
>> DEB: We've done a lot of work with fruits and vegetables
because we all, as moms, want our kids to eat more fruits and vegetables.
We're looking to make sure that we're delivering consistency
so that the restaurant has awesome ingredients to use,
so that as our guests come in and they purchase our product they have a good experience.
>> DAN: You have about three or four minutes to finish up your prototype
>> KATHY: We're timed?
>> DAN: Just like Iron Chef
>> KATHY: It’s unbelievable. Unbelievable!
>> ALL: Cheers!
>> CORINNE: Key learning that I think needs to be brought home to Canada
is the quality of the foods that we’re actually eating.
The eggs are fresh.
The lettuce is washed 3 times.
>> MCDONALD’S EMPLOYEE: It’s actually my job to actually go through the checklist,
make sure everything is correct, and I verify it.
>> KATHY: Well, definitely to let everybody know that recipes are started from scratch
and they’re trialed and trialed
until they come up with the right product that they know everybody will love.
>> CORINNE: These are things that people don’t realize about McDonald’s,
but they are considered in everything they do.
>> CORINNE: Get a picture! Get a picture! “Welcome Canada Moms!”
>> CHRISTINE DEKKER: So this is the kitchen that Canada will be testing next week.
This is where your registers are, your grill area.
>> CORINNE: We saw everything from where they have a sample kitchen.
And when I say sample I mean everything is there.
From the grill to the fryers to the customers.
>> CHRISTINE: So they’re all organized, and when the day’s over they look at--
they have readouts on how fast they work,
how accurate they work.
It shows them all the statistics about how they did.
>> KATHY: Wow! I learned lots.
I really had no clue about how they monitor, how they watched,
how they developed their stores,
their restaurants, the food, the different products that there are.
It’s excellent.
It’s really cool.
>> CHRISTINE: So you can do this one if you’d like.
We’re just going to play with it.
>> ALI: All right, here we are. Push button to order.
>> NAOMI: Reveal.
>> CHRISTINE: Good.
>> ALI: What size would you like?
>> MAN: Small.
>> ALI: Small!
>> KATHY: Can I ask for extra caramel?
>> CHRISTINE: We’ll customize.
>> CORINNE: Hey!
>> CHRISTINE: Ok, topping – extra.
>> KATHY: I love that.
>> CHRISTINE: Yeah…how about that?
Now it tells you your order number and the order will come up on that board right there.
>> ALI: We’re up.
>> MAN: Oh, let’s go.
>> CORINNE: I got my order!
>> NAOMI: I do like the kiosk. I thought it was really easy and fun.
>> CHRISTINE: This is one of those restaurants that’s kind of green. We’ve gone green.
The countertops are bamboo, so that’s very good for the environment.
The plastic that you see here and above are all made from recycled Coke bottles.
And all of these chairs are recycled materials.
>> CORINNE: It’s very calming when you come in, it’s relaxing.
You might want to stay a little longer.
>> NAOMI: Yeah it is. it reminds me of a spa, almost.
It’s soothing.
>> ALI: When you’re ordering, you can see into the kitchen.
You can see everything.
It’s kind of like…just exactly what McDonald’s is doing with us right now.
They’re breaking down the walls, they’re breaking down the barriers,
and they’re saying, “This is who we are, this is what we stand for
and we’re really proud of it.”
>> LAURA: Honestly, I think today was my “Ahh” moment with McDonald’s
>> KATHY: I hear about, you know, Hamburger University,
and honestly, because of the name, you never really believe that there is such a thing.
>> DAN CAMP: There are 7 Hamburger Universities around the world.
This is one of them, this is the big one. The flagship.
This is all we do here, is train our managers -- how to give better service
by proper positioning and following the principles that we’ve been doing for years and years.
>> CORINNE: And so you adjust, like, the quality of food that’s your gold standard,
you adjust it for each country,
what would be the standard for that country?
>> DAN: That is a good question, for the quality portion
it is pretty much a North American student base.
So it’s the products that we have here.
>> LAURA: I’m really shocked.
I had no idea that they put that much work into…
like, training people.
>> DAN: We teach classes,
we teach hundreds of people a week different business skills.
So it’s not just McDonald’s.
We teach them about business skills and life skills as well.
>> ALI: I think it’s amazing that they provide so much for their employees
and try to help them be the best they can.
>> KATHY: All they do for their people.
It’s no wonder why people stay so long.
>> LAURA: It makes you really realize how serious they are about quality.
And that shocks me.
I wasn’t expecting that at all.
>> ALI: We’re on the bus on our way to the airport.
We’ve just finished our three-day adventure in Toronto and Chicago
learning all sorts of awesome and interesting things about McDonald’s.
I guess we’re excited to go home and see our families,
but it’s been a great, great experience.
>> LAURA: The highlight of our trip was realizing how family-oriented McDonald’s is.
>> NAOMI: Love the nostalgia.
Love all the history.
Got a lot of questions asked.
>> LAURA: It just reinforces to me that
McDonald’s is really a place that I would totally take my kids for a meal.
>> ALL: Hey McDonald’s, see you next time!