McDonald’s Australia reveals a major menu shake-up
McDonald’s has unveiled a new menu shakeup as it brings back a range of popular menu items.
The extensive McSpicy range is only available for a limited time from today and includes: Spicy Chicken McNuggets, the Double McSpicy and the Cheese and Bacon McSpicy, in addition to the McSpicy which is a fixture on the Macca menu.
Spicy Chicken McNuggets are tender, all-white meat breaded with a sizzling tempura coating made from cayenne pepper and chiles.
Lancy Huynh, Group Brand Manager for McDonald’s Australia, said: ‘Made with 100% Aussie RSPCA approved chicken in a crispy, mouth-wateringly spicy coating, the McSpicy range offers bold, unique taste experiences with a delicious kick that is sure to thrill up your life.
“Perfect for lunch or dinner, these bold, unique flavors are sure to tingle customers’ taste buds.”
The secrets McDonald’s doesn’t want you to know: Ex-crew trainer reveals how to get hot fries, half-price burgers, free soda — and the meal you should NEVER order late at night
A former McDonald’s crew trainer has revealed some of the fast food giant’s best kept secrets.
The Sydney man, who wished to remain anonymous, worked at McDonald’s for nearly a decade while in school and university.
Six years later, the 26-year-old has shared the ordering tips every shopper should know, including how to make sure your burger is fresh and the fries are hot.
FRESH BURGERS
While McDonald’s prides itself on making burgers “fresh to order,” they fail to inform customers that the meat is pre-cooked and stored in a heated cabinet.
Employees are supposed to throw away meat after the timer goes off.
Customers who want their meat made without salt and pepper are guaranteed a fresh burger, as the kitchen staff will have to put a new run of beef on the grill.
FRESH FRIES
Like burger patties, fries can often go cold if employees don’t keep track of how long each batch has been sitting there.
If you order your fries without salt, you are assured of hot and crispy fries.
Just ask for some salt on the side – a free condiment at McDonald’s – and add it to your fresh fries (but be warned, you’ll infuriate the staff).
ALLERGIES = FRESH FOOD
While staff are supposed to change gloves regularly, keep the burger assembly bench clean and waste old meat, things can get out of hand during peak hours.
If you want a spotless burger made the right way, I suggest you are allergic to an ingredient or gluten free.
Kitchen staff take allergy requests very seriously – there is a huge liability if a customer gets sick – so they will be wearing clean gloves, wiping down the couch and taking extra precautions with your order.
NO ICE CREAM = FREE SOFT DRINK
An old trick but a classic, if you’re extra thirsty but don’t have enough money to increase your Coke, ask for a soda without ice.
Staff are trained to fill almost a third of the cup with ice to save money on soda.
But be warned, a ‘no-ice’ soda isn’t for everyone – it won’t be as cold as you’re used to and will lack that refreshing icy kick.
NEVER ORDER A FILET-O-FISH LATE AT EVENING
The Filet-o-Fish is an acquired taste and as such the demand for it is significantly lower than other burgers like the Big Mac or Quarter Pounder.
As a result, the fish portion can often sit in a heated shelf for hours – despite the policy clearly stating that it must be removed after the timer runs out.
If you’re into a late-night Filet-o-Fish, I suggest politely asking the manager if you can have a fresh burger.
PICKLES, TOMATO SAUCE, WATER, SALT AND PEPPER ARE FREE
Customers are technically allowed to order pickles, tomato sauce and salt and pepper for free, among other things.
Try your luck by ordering a large quantity of any of the above – I’ve seen a customer walk out with a whole bag of pickles for free.
BE POLITE
If you want quality customer service and fresh food you would be surprised how much difference it makes to treat staff decently.
Employees working the counter will almost always go out of their way to make sure customers get fresh burgers if asked nicely.
Conversely, customers who treat staff like they are their slaves will more than likely end up with that old Cheeseburger or flat soda.