Original subtitles

- 17,000 Chicken McNuggets

are eaten every second.

Five million buckets of Kentucky Fried Chicken

are sold every month.

And $10 billion of Chick-fil-A sandwiches

are sold per year.

Chicken accounts for almost 20%

of the $640 billion global fast-food industry.

But 50 years ago,

chicken sandwiches aren't even on the menu.

- I think we think of the fast-food menu

as having five different varieties of chicken sandwich,

except back in the day, it was a simple burger,

but not much else.

- Until new government guidelines

upend the fast-food industry-

- We gotta find a way to stop the bleeding.

- And a stunning betrayal-

- We are going to remake Burger King in McDonald's image.

- There is a true corporate warfare going on.

- Sparks a new era of rivalry and innovation-

- If we can get the kids, the parents will come.

- Gotta be, uh, dippable.

- And launches some of the most iconic

fast-food products ever created.

- Let's go with all four.

- Can you do this with chicken?

- It's 1972.

The United States is in the throes of the Vietnam War,

and the economic boom of the past two decades is fading.

- The 1970s were a bad time,

bad time economically for the United States.

You had this phenomenon called "stagflation".

You'd have high unemployment

and high inflation at the same time.

- Americans are looking for filling meals

at a good value, and they increasingly turn to fast food.

By the early-1970s,

it accounts for nearly one-quarter

of the $6 billion the country spends on food.

- The wages are going down and you do see

not a kind of celebration of convenience,

but convenience is a real necessity.

- Some type of fast food outlet

was recognizable by American consumers.

Whether they lived in suburbs

or they lived in the inner city,

people had a sense of what fast food products were.

They knew what a burger was.

They knew that they should be able to get it cheap and fast.

- Almost since its inception,

one chain has dominated the McDonald's.

And after 15 years,

Ray Kroc still rules the McDonald's empire

as chairman of the board,

with company President Fred Turner as his right-hand man.

- Ray Kroc was a hustler.

He was a hard worker.

He was incredibly shrewd.

Very strident, very opinionated boss.

- It has to be a set leader with a set goal,

which I call, he's the tip of the spear.

If the spear doesn't have a tip,

it can't drive through the target.

- Now, competition is on the rise.

Just 20 years before,

there were less than a few thousand fast food restaurants.

But by the mid-1970s, there are nearly 60,000,

representing over 300 rival chains.

- The fast food industry is bigger

than anyone had ever expected by the 1970s

and there's a true corporate warfare going on.

They are pushing very hard against each other.

- Five years after releasing

his signature Big Mac,

Kroc is desperate to beat back the competition

with something new.

And having discovered the Big Mac, Filet-O-Fish,

and more at individual franchises,

Kroc hits the road again, looking to strike gold.

- It starts with a toasted buttered English muffin.

- In California, franchise owner Herb Peterson

pitches Kroc an item unlike anything else

on McDonald's menu.

- Next, a slice of grilled Canadian bacon,

followed by a fried egg with the yolk broken,

formed in a Teflon circle, and a slice of American cheese.

It's my take on eggs Benedict.

- At this time, breakfast at a fast food place

was unheard of.

If you had breakfast in the morning,

you made breakfast in the morning at home.

- Thoughts?

- It's interesting.

- Don?

- Sorry.

Just don't see it.

- Donald Smith, who was about third in line, CEO,

very successful employee-

- By all accounts, a brilliant young executive.

- Our whole model is based on the fact

that we don't serve anything

that requires plates, forks, or knives.

- Now it's a sandwich; problem solved.

- Life at McDonald's could be a pretty strict hierarchy.

When Ray Kroc was in charge, it was his way or the highway.

- I love it.

Congratulations. - Thank you, thank you.

- Give us a moment?

- Yeah, sure. - Great.

Why are my franchise operators

giving me better ideas than both of you combined?

- I'm not a chef.

It's not my job.

- Then remind me what it is I'm paying you for.

- In 1976,

McDonald's launches the Egg McMuffin nationwide.

- Breakfast is a huge risk.

It requires new supplies, so many new suppliers,

so many more employee hours, new menus.

But for Ray Kroc, breakfast represents this chance

to expand McDonald's grip over the American culinary scene.

- The gamble immediately pays off,

and breakfast soon makes up 20% of McDonald's annual sales.

- Americans are time-strapped and they need food quickly,

and they want something that's cheap

and they want something that's easy to get

and that will make their families happy.

- The idea that you could drive up your car

and order a McMuffin and a cup of coffee

and just eat your breakfast on your way to work,

that was new, and people loved it,

and it was a huge success for McDonald's.

- Kroc's vision revolutionizes

the American breakfast.

And soon, one out of every four breakfasts

eaten outside the home is at a fast food restaurant.

By dominating all three meals of the day,

McDonald's remains untouchable for now.

1,200 miles away, another fast food chain

is a distant second to Burger King.

- Burger King was scrambling to keep up.

There was no real true culinary innovation

to keep pace with McDonald's,

and McDonald's was greater, faster,

more technically advanced than Burger King.

- The company is owned

by the Pillsbury Corporation,

which purchased it from original founders John McLamore

and Dave Edgerton a decade earlier,

and sales have been declining ever since.

- When a restaurant chain like Burger King

gets purchased by a larger corporate entity,

sometimes they have to struggle for attention

in the parent company.

- Burger King was sort of without its compass.

When a founder leaves a company,

a lot of the original spirit

that guided its creation and its innovation

throughout the years leaves.

- After years of watching Burger King lag behind,

Pillsbury is on the hunt for new leadership.

And they're not just looking

for a marginal increase in sales.

They wanna take the fight directly to McDonald's.

- So, you guys think this could work, huh?

- Definitely.

- Yeah?

- Don, I've got a call for you on line four.

- Don Smith.

No, you're not on speakerphone.

Uh-huh.

Yes, I am.

Got it.

Thanks.

- Who was that?

- My wife.

- Can we do some work now?

All right.

Fred, can you show me some numbers-

- Don Smith.

Pleasure finally meeting you in person.

Please, have a seat.

Thank you for agreeing to see us on such short notice.

- Forgive me for being blunt,

but are you gonna tell me what this is about?

You were very cryptic on the phone.

- We had to take precautions,

given the nature of this meeting.

- And what exactly is the nature of this meeting?

- We want you to come work for Burger King,

as president and CEO.

- I'm flattered, but I already have a job,

and it's been very good to me.

What's this?

- Your starting salary.

Plus perks.

- When Don Smith gets approached by Pillsbury,

he has to weigh all of these opposing factors, you know,

"Do I stay loyal to Ray Kroc?

"Do I stay loyal to McDonald's?

"Or do I take this opportunity

"to turn something that, in Burger King,

"could grow into a huge juggernaut as well

"to its full potential?"

- Let's get started.

- By the mid-1970s, white-collar workers

are increasingly looking for shortcuts

on their climb up the corporate ladder,

chasing faster success and bigger paydays.

- An American dream for this generation

that has the disposable income

to be able to afford that house

and to afford those luxury items which'll ultimately help

to help them claim a piece of that dream in a tangible way.

- Workers in their 20s and 30s are changing jobs

three times more than their previous generation did,

choosing quicker advancement over loyalty,

like former Ray Kroc protege Don Smith.

- Famously, Don Smith felt he would have no upward mobility

in the corporate structure of McDonald's.

He felt so close to the top

with no potential for advancement,

so he was recruited to go head Burger King.

- Upon learning of Don Smith's defection,

it's safe to say that anyone within a half-mile distance

of Ray Kroc probably heard his voice.

He's affected by the lack of loyalty.

He takes it personally,

and that's how he's always run his businesses.

- To fight back against Burger King's coup,

Kroc makes a new hire of his own,

bringing in a secret weapon not for the boardroom-

- Follow me.

- But for the kitchen.

- Everything that you need will be at your disposal.

Find something that's missing?

Say so and it's yours.

- Kroc, in kind of an unprecedented move,

hires a gourmet chef named Rene Arend

to become kind of a culinary consultant.

- Rene Arend had cooked meals for Hollywood stars,

Belgian royalty, French royalty, and Queen Elizabeth.

For Ray Kroc, creating something

that is unique to McDonald's

requires thinking that is outside of the box.

- Brought you here to innovate.

Breakfast, lunch, and dinner.

You up for that?

- Certainly.

- The gourmet chef like Rene Arend

in a McDonald's organization

did not follow simple logic or common sense,

but Ray Kroc was ready to take the big risk

to have that big reward.

- Ray Kroc now has

the foremost culinary team in fast food.

But 1,300 miles away, Don Smith is formulating a battle plan

to take on his former employer.

- His eyes are on the prize, and the prize is growth.

The prize is beating McDonald's.

- To analyze Burger King's

performance and sales data,

Smith utilizes a tool not

a company-wide computer system.

Released just 13 years earlier, the first supercomputer

was roughly the size of four filing cabinets

and cost the modern equivalent of $60 million.

Nicknamed "Big Mamma," Burger King's system is expensive

and rudimentary by today's standards.

- It was a way of tracking how much product

was being brought into restaurants

and how much product was being brought out.

And it was supposed to reduce theft.

It was supposed to really focus on efficiency.

- Last year, McDonald's sales hit $3.7 billion.

Know what Burger King's were?

A quarter that.

They offer breakfast, we don't.

They offer delicious fries.

Ours are an embarrassment.

We have an outrageously expensive computer machine

that is more concerned with catching workers

who put too many fries in a bag

than it is about how we can better serve the customer.

- What this system did in many ways,

it depersonalized the customer experience

and it didn't allow workers to really focus

on the quality of the product they were delivering.

- We are going to remake Burger King in McDonald's image;

learn from their mistakes, capitalize on their failures.

That means doing whatever it is that we have to do to win.

- Smith begins to overhaul Burger King

from the ground up, a plan he dubs Operation Phoenix.

- Operation Phoenix is a calculated attempt

to bring a lot of the business attributes of McDonald's

into the Burger King system.

- He knew all the McDonald's practices.

He knew what automation they used,

whether it was the type of shortening they used.

Heck, he even used the same kind

of digital french fry machine.

He knew what gave them a competitive edge,

and he turned around

and gave all those things to Burger King.

- In the summer of 1977,

just months after leaving McDonald's,

Don Smith switches Burger King's fries

to the same Idaho potatoes

that have become his former employer's signature.

And he starts development on a competing breakfast sandwich

that will one day lead to the Croissan'wich.

- One of the things that Don Smith brings to Burger King

is the focus on the customer.

That focus on how customers at that restaurant

are experiencing the food,

Don reintroduces that to Burger King culture.

- In the immediate aftermath of Operation Phoenix,

Burger King's sales grow, the menu expands,

and they begin to sort of get their mojo back.

- Over the next year,

Burger King opens over a thousand new restaurants

in a direct assault on McDonald's.

- For Ray Kroc, seeing one of your former proteges

on the magazine's cover as the leader of another company

must've driven him mad.

- And Ray Kroc may finally have met his match.

- By 1977, driven by burger chains

like McDonald's and Burger King, fast food is generating

a staggering $20 billion a year in sales.

But that same year, the United States Senate

releases the first set of dietary guidelines

in the nation's history.

They recommend a reduction in consumption of salt, sugar,

and saturated fat, a substance prevalent in red meat.

- Americans have never really had

that level of instruction from a government body

in terms of dietary needs and nutrition.

- Physicians begin to observe a relationship

between the consumption of red meat and heart attack.

A group of people would leave the office

and they would say, "Well, what do you want to eat?"

And one of them would say,

"Look, I don't wanna eat red meat today.

"I hear it's bad for you."

And they would bypass McDonald's and go someplace else.

- At the time, the average American consumes

almost 100 pounds of red meat a year,

a 30% increase over just the last two decades.

And McDonald's menu is driven by the original hamburger,

the Quarter-Pounder, and the Big Mac.

- These are last month's sales figures.

And this is compared to where we were this month last year.

- We gotta find a way to stop the bleeding.

- To diversify McDonald's offerings,

Kroc unleashes his secret weapon, Rene Arend.

The five-star chef has been experimenting with a new item

that could be the perfect alternative to beef,

and he finally has a prototype.

- It's good.

It's real good.

But it's not it.

- At the time, Americans eat

half as much chicken per year as they do today.

And while Kentucky Fried Chicken

is known for their 11 famous herbs and spices,

chicken is practically nonexistent

at other fast food chains.

- People want fried chicken, they go to KFC.

We need something original.

- Not a lotta places were serving chicken

in the 1960s and '70s.

Kentucky Fried Chicken has already cornered

much of the fried chicken market.

- KFC's chicken is offered by the bucket

with wings, thighs, and breasts,

all on the bone and in various sizes,

a far cry from McDonald's trademark consistency.

- Ray Kroc is obsessed with maintaining control

and guaranteeing that on each step of the way,

every McDonald's item would be the same.

- Creating chicken that would scale

and reproduce and actually look the same

and taste the same everywhere was a real challenge.

It's labor-intensive.

Beef is easy.

Chicken is hard.

- Ray Kroc gives Rene Arend

find a way to create a uniform repeatable chicken dish

that will be the same at every location every time.

It's 1978, and new government nutritional guidelines

have ignited a race for red meat alternatives.

But while Don Smith's former employer, McDonald's,

struggles to find a viable new signature product,

Burger King's test kitchen has created

not one new health-conscious sandwich, but four.

- Beef was always beloved by the American population,

but these federal dietary guidelines would have an impact.

Don Smith, he has some new ideas, he has some fresh ideas.

He was very innovative

and brought Burger King new ammunition.

- Ham and cheese,

lean meat chopped steak,

the signature Big Fish sandwich,

and the now-iconic Original Chicken Sandwich,

served on a hoagie roll with lettuce and mayonnaise.

- Let's go with all four.

- The Burger King Chicken Sandwich,

of which I am tremendous, tremendous fan,

those were whole pieces of chicken.

It had almost like a rough pebbly consistency

on the outside of the cutlet.

It had a spicy kind of Italian bread crumb mix on it.

It was rich, it was savory.

I'm salivating talking about it.

Makes me kinda want one today.

- Most importantly, they come by it faster

than McDonald's is able to come by a chicken sandwich

or a chicken item.

- In 1979,

Burger King launches all four new sandwiches,

pouring resources into an aggressive marketing campaign

touting their chicken sandwich

as a more healthful beef alternative.

- In a more diet-conscious era,

people rationalized that chicken was healthier,

despite the fact that it was breaded and deep-fried.

- Smith's strategy works.

With nearly double the menu options of McDonald's,

Burger King's sales jump 30% by the end of the year,

hitting $1.2 billion,

the modern equivalent of nearly $4 billion.

- By the late-1970s, you start to see Burger King

kind of gain ground on McDonald's

for the first time in maybe a decade,

and a lot of that has to do with Don Smith

and being able to make changes

a little bit more quickly to consumer demands.

- 1,200 miles away, Ray Kroc is infuriated

by his former protege's meteoric success.

- Ray Kroc was one of the most competitive people

American business has ever known

and must've viewed Don Smith as the ultimate usurper.

- And he accelerates the timeline

for his new signature chicken dish.

- I wanna launch this chicken initiative

by the end of next quarter.

What do you got for me?

Chicken pot pie?

Not good enough.

Not good enough.

- Chicken pie pot's historically thought of

as peasant food with stew in it,

and Ray Kroc thinks fast food

is something that you could eat with two hands on the road,

so it's not necessarily what he wanted to bring to market.

- It's not right for McDonald's signature chicken dish,

but we'll get there.

- All right, back to work, everyone.

- For the first time in more than a decade,

McDonald's is losing ground to a competitor,

and Ray Kroc will stop at nothing to keep his crown.

- By 1979, Burger King's red meat alternatives,

led by their signature Original Chicken Sandwich,

continue to eat into McDonald's market share.

- Ray Kroc has to reckon with the fact that Americans,

for the first time, are seeing red meat as the enemy,

and he has to adapt.

- Kroc uses his secret weapon,

acclaimed chef Rene Arend, to fight back,

launching new offerings to diversify the menu.

- Rene Arend is really trying to push the envelope

to find a non-beef item to add to McDonald's menu.

The McGobbler, turkey sandwich,

and then there is a Cheddar Melt, but they were flops.

- With their red meat alternatives

coming up short, Fred Turner is looking for new ways

to lure customers back to McDonald's

and buy Rene Arend more time.

- I just spoke with the guys in advertising.

- I don't wanna hear it.

- I think you might.

- What the hell is that?

- If we can get the kids, parents will come.

We offer a kids meal.

A burger, fries, and a cookie,

served in a fun little box the kids can take home.

- Today, kids menus are standard

in sit-down restaurants

and offered by nearly every fast food chain in the country.

But at the time, it's revolutionary.

- Kids were always a huge part of the McDonald's experience

because the food was affordable.

But for a kid to be able to go to a counter

and order a hamburger, that was unique.

- What's this?

- What do kids want more than anything else in the world?

- Toy.

- In June of 1979,

the iconic Happy Meal makes its debut,

and it's a wild success.

- Market towards the child,

don't just market towards the parent,

and kids will be demanding Happy Meals when they're in cars.

I know; My children used to ask for Happy Meals.

I'd hear it in the backseat.

"Happy Meals?"

I don't even know how they learned about them,

but they did.

- It was a stroke of marketing genius.

Very often, the toys would be so sought after,

adults would even go to get their Happy Meal,

just to get these toys.

And great way to keep bringing families in,

despite the dietary craze at the time.

- Today, Happy Meals account

for a whopping $10 million per day in McDonald's sales,

making the fast food giant

the largest distributor of toys in the world.

- Fast food owes its success to children.

And as a result,

children's palates were transformed by fast food.

- The Happy Meal gives McDonald's a boost,

but they still don't have

a signature non-beef dish that can compete

with Burger King's Original Chicken Sandwich,

and Rene Arend has been working

around the clock to create one.

- This was a fine dining chef

and you're throwing him into the realm of the french fry.

And he has to take his French classic culinary training

and find a way to make American fast food,

and that was a major challenge.

- What's this?

Crispy.

Bite-size.

Brilliant.

What's in that?

Onion?

- Yes.

- Chef Arend had created something

called the onion nugget,

and they just couldn't figure out how to get it working

and they really couldn't figure out

a place for it on the menu.

- Can you do this with chicken?

- They realized that they could use this template

and create a de-boned chicken nugget.

Never before would you have

a piece of fried chicken without a bone in it

that you could consume in two bites,

so it was revolutionary.

- Fred Turner has a bold vision

to create bite-size pieces of boneless chicken.

But at the time, chicken is served in filets or on the bone,

and the infrastructure to mass-produce any other form

simply doesn't exist.

- One of the reasons why there's a delay

on serving boneless chicken in fast food restaurants

is that de-boning chicken takes a while.

They don't have the technology to do it quickly.

- There's no part of the chicken called the nugget.

There's no-

It's not the wing, the leg, and the nugget.

- To bring the new product to market

as fast as possible,

Fred Turner calls on the head of a frozen-food company

that makes everything from meat pies to fried chicken.

- They're already losing the chicken battle to Burger King,

and so what they have to do

is come up with the McNugget that will scale

and can be served to the masses in rapid fire time.

- You call this a chicken nugget?

If I wanted a chicken sausage,

I woulda sliced one up myself.

- Can you give us a minute?

- Where'd you find this guy?

- Wasn't quite working with regular ground chicken,

so they had to take the next step, constantly researching,

constantly trying to figure out a way that it holds together

and then, can be served quickly.

- Turner realizes that if he's going to create

an entirely new product,

he'll have to build it from the ground up.

- Pretty exciting, right?

It's way more complicated than the Filet-O-Fish.

- So he enlists Bud Sweeney,

the man who successfully oversaw

development of the Filet-O-Fish,

to design a new system and head up a McNugget SWAT team.

- So, that bit there,

is that the part that de-bones the chicken

or the one that cuts its into identical pieces?

Even after we've figured out the process,

we still need to modify the recipe

so that it can handle flash-freezing

and be refried at individual restaurants

without losing the original flavor and texture.

Sorry.

I'll let you concentrate.

- McDonald's forges the McNugget SWAT team,

which is a collection of culinary specialists

within the company that work to create

the Chicken McNugget in very quick time.

- McDonald's is working on

a groundbreaking new weapon in their war with Burger King.

And when it's ready,

it'll be the most dominant fast food product ever unleashed.

It's 1979, and McDonald's elite Chicken McNugget SWAT team

is working to produce bite-sized pieces of boneless chicken.

And in just five months,

they create an assembly line

to efficiently de-bone chicken by hand

and re-engineer a hamburger patty machine

to process the chicken parts.

- They de-bone the chickens,

but then they grind them into a chicken paste,

and then they make that chicken paste into various shapes,

and then they fry those shapes.

- The chicken's

a bell, a ball, a boot, and a bow tie,

all still in use today.

- And he coats it with a very appealing crust

that gives chicken a whole new mouthfeel.

It gives it a kind of explosion of flavor

that ordinary chicken doesn't have.

- To create a McNugget is an obsession

for the team at McDonald's, and it's this obsession

that permeates the culture of McDonald's

from Ray Kroc on down, and that's how the SWAT team

delivers the McNugget to the world.

- Before McDonald's launches

their revolutionary new chicken nugget,

Rene Arend sees an opportunity to maximize its potential-

- Mm-mm, out.

- By creating a sauce to dip it in.

- In the fast food marketplace at the time,

dipping sauces were not something you had

and there were really not many things you could dip.

You could dip onion rings or french fries.

Maybe up in Buffalo, New York,

people putting blue cheese on wings,

but it wasn't really that common.

- More salt for this.

- One thing that Rene Arend brings to McDonald's

is that European sensibility,

which involves a lot of sauces in cooking

that are his specialty,

which isn't necessarily a part of the American experience.

- After weeks of work-

- Mm.

Yeah, that's good.

- Arend narrows hundreds

of potential sauces down to four,

hoping one of them is good enough

for Ray Kroc to send to market.

- We have mustard sauce.

Sweet and sour.

Honey sauce.

And last but not least, barbecue.

- So...

Which ones do you like?

- All of 'em.

I want 'em all.

But we can't serve them like this.

Gotta be dippable, like fries and ketchup on the go.

- It comes down to the function of how you eat that chicken.

You can't eat that chicken with a fork.

You have to eat it with your hands.

- We could make disposable dipping cups

prefilled with sauces.

- Perfect.

Love it.

- In 1980,

after years of grueling experimentation,

McDonald's finally launches the Chicken McNugget.

- There are few ways to overstate

how wildly successful the McNuggets were.

Local newscasts were filming

outside of McDonald's across the country,

showing lines of people waiting to try the McNugget,

being upset when they ran out of stock.

- It was small, portable, crunchy fried chicken.

You had it on the go and it was fun.

The word McNugget is fun to say.

It was really unlike

anything you were getting anywhere else.

- Within months,

the McNugget makes up 20% of sales,

making it the most successful

McDonald's menu item ever launched,

ushering in a completely new way to consume chicken.

- I think the most brilliant thing

about the chicken nugget is the dipping sauce,

because what that does

is allows you to change it all the time.

- Think about the chicken nugget

and the container in which you dip it and how that container

is perfectly sized to the chicken nugget.

I mean, that's science.

That's somebody using their brain for good.

- That's now a part of every kids menu

in every restaurant across the world,

and that all stems from the creation of the McNugget,

which is not a technical part of a chicken,

but was a core idea that McDonald's developed

into becoming something

that we make synonymous with chicken now.

Yet again, McDonald's and Ray Kroc

are at the forefront of a huge shift in American diets.

- Ray Kroc is, once again,

the undisputed king of fast food.

And 1,200 miles away, all Don Smith can do is watch.

- Burger King often struggled to keep up with McDonald's

and was always at the heels of McDonald's,

trying to compete where McDonald's was excelling.

- Under his brilliant leadership,

Burger King has firmly established themselves

as the second-largest fast food chain,

but simply can't catch up with McDonald's.

- What Don Smith was able to do

was to bring some of Ray Kroc's ingenuity

and the spirit of McDonald's

into Burger King when it needed it the most.

You can't have Burger King without Don Smith.

- This rebirth of this great brand,

the only brand that could really compete

with McDonald's supremacy, and he really did it

by kind of beating McDonald's at their own game.

- In 1980, Don Smith is poached by PepsiCo,

where he's tasked to oversee

two of their newest

Pizza Hut and Taco Bell.

The bold innovation of the Chicken McNugget

soon inspires mega-hit menu items

like the McRib and the McChicken Sandwich,

cementing McDonald's place as industry leaders.

Today, McDonald's has over 37,000 restaurants

in 120 countries,

an influence so massive

it affects the prices of commodities worldwide.

- In order for McDonald's to stock up

all of its restaurants,

it has to make massive orders in beef,

in chicken, in fish, and in potatoes.

McDonald's growth has transformed

the agricultural landscape in this country.

- Burger King is an icon in its own right,

with 18,000 locations spread across the globe,

and they generate $10 billion

in annual sales in the United States alone.

- Having that kinda competition from Burger King

is what forces McDonald's to innovate

and forces them to create new things

that without the competition of someone like Burger King,

McDonald's might not have

the menu variety that it does today.