2707200X From United States of America, joined Mar 2009, 9191 posts, RR: 1 Posted (3 years 5 months 3 weeks 6 days 10 hours ago) and read 4289 times:
Yup, the season is here, the famed sandwich rises from the forest haze one again much like the Family Guy episode where Don Most rises from the haze and goes down again.
I wonder if the McRib is so popular, why is it only seasonal, why not year round, Is it to keep sales very strong knowing that customers know it is good and seasonal or is it a supply issue of some sort?
My "philosophy" on this is if it is successful why not make it permanant menu Item if possible.
Also, do you plan to buy one?
"And all I ask is a tall ship and a star to steer her by." John Masefield Sea-Fever
PanHAM From Germany, joined May 2005, 10101 posts, RR: 31
Reply 7, posted (3 years 5 months 3 weeks 6 days 5 hours ago) and read 4150 times:
Quoting LAXintl (Reply 1): Remember the McRib was a regular item at one time. (and still is, in some places like Germany and Asia)
But there are other meals which in other countries are regulars and seasonal in Germany, it is all about marketing. I once heared a speech given by a food consultant, some 20 years ago who made a very pointed statement - the McD customers don't want a new deal, they want a new meal.
He wasn't quite right, the new deals are here with constantly special offers, but they create new meals all the time and for many customers with a lesser IQ somepin' they haven't seen on da menu for a while is new.
Kole Feut un' 'en steiffen Wind gifft 'en krusen Buedel un' 'nen luetten Pint
Molykote From United States of America, joined Aug 2005, 1343 posts, RR: 15
Reply 8, posted (3 years 5 months 3 weeks 6 days 5 hours ago) and read 4150 times:
It's seasonal because the sandwich is absolutely dreadful. Having it on the menu for a limited amount of time leads people to believe that it's something "special" but also allows it to disappear just before people come to their senses and realize that they've been eating dogshit on a bun for the last 2 months.
The last time I sat down in a McDonald's was May 2010. I spent a night partying with a friend in Munich (Long Night of Music festival) and a McDonald's was the only open restaurant we passed on the way back to our hotel at about 3:30 in the morning. We each ordered a McRib for the novelty of it and (even drunk and starving) I don't think either of us finished the damn thing. Disgusting.
I did get a kick out of the fact that it took a trip overseas to get me into a McDonald's!
Fly2HMO From , joined Dec 1969, posts, RR:
Reply 15, posted (3 years 5 months 3 weeks 6 days 1 hour ago) and read 4029 times:
Quoting HT (Reply 3): the McRib is made from pork.
if that's made form pork then im as hung as an elephant.
I hate McDs, they're disgusting. They have made some minor improvements over the years though, and I have actually gone to one near to work a few time already just because I have no where else to go if I only have a 15min lunch break. Their angus burgers are edible but not much else. They dont hold a candle to in-n-out or five guys. And theyre a far cry from Jack in the box or carls jr.
sw733 From United States of America, joined Feb 2004, 6409 posts, RR: 9
Reply 16, posted (3 years 5 months 3 weeks 6 days 1 hour ago) and read 4025 times:
Quoting Molykote (Reply 8): It's seasonal because the sandwich is absolutely dreadful. Having it on the menu for a limited amount of time leads people to believe that it's something "special" but also allows it to disappear just before people come to their senses and realize that they've been eating dogshit on a bun for the last 2 months.
Hahahahaha...I will agree with this. I never understood the McRib fad...when I was younger, it was OK. I tried it twice as an adult and thought it was pretty miserable both times.
I definitely think it's all marketing - it makes it exciting...special...rare. People like all that, and flock to it.
rfields5421 From United States of America, joined Jul 2007, 7681 posts, RR: 33
Reply 18, posted (3 years 5 months 3 weeks 5 days 22 hours ago) and read 3925 times:
I worked for a QSR company for several years, though in IT we heard a lot about and were encouraged to learn a lot about how the restaurant business works.
This applies to the US market. There are many similar components in other nation markets, but a smart company soon learns what works in one country doesn't always work in another.
No one ever said MCD isn't extremely smart. Sure they have occasional mistakes, but fewer than almost anyone else.
A key metric used by the restaurant companies like MCD and everyone else is growth in sales. It is also one of the biggest things which the stock market analyst look at and has a very direct impact upon stock prices.
MCD and all the other companies are in the business of preserving stock value and increasing it whenever possible, not selling food. That is the tool to get to their stock goal.
Consumers in the US become 'bored' with menus which do not change. There is an interest in something new. The cycle is about 45 to 60 days for customers who use the restaurant frequently.
Consumers also like to see menu items return for specials, items which do not work well as standard menu choices.
McRib is one of the best returning products in the QSR business as far as a positive impact on sales.
It is that simple. MCD gets a sales boost every time the run the McRib as a special. A bigger boost than the impact the sandwich made as a regular menu item. Yes, it was once a regular menu item in the US.
Also, QSR facilities have a limited amount of storage space and food prep capacity. One special item at a time uses X amount of space - which can provide four to six specialty items per year. Adding a menu item without removing another similarly complex to prepare menu item reduces the capacity for specials.
For example, MCD found the overall increased sales compared to the cost in space, equipment and manpower sufficient to justify McCoffee full time. The McRib has never been that good of a sales increase element.
wn700driver From , joined Dec 1969, posts, RR:
Reply 19, posted (3 years 5 months 3 weeks 5 days 22 hours ago) and read 3913 times:
Quoting Fly2HMO (Reply 15): They dont hold a candle to in-n-out or five guys. And theyre a far cry from Jack in the box or carls jr.
I'll give you in - n - out & 5 guys. But I think it's tough to say that Jack in the Box or Carl's Jr are markedly better. They're not bad, but I wouldn't say they jump right over McD's or anything. Now Burger King, there's someone that has their work cut-out for them. Product isn't too bad, but man their stores have got to be the NW DC-9s of their business. But not as nice on the inside, of course, lol...
Thanks to clever marketing (see above) and easily fooled customers who rush to buy it before it's gone again, McDonald's makes a lot more money selling it "for a limited time only" than they ever did as a year-round item. So it's not going to be permanent!
Quoting ALTF4 (Reply 20): I got one today for lunch... took a pic of me eating it to prove I lived up to my end of the deal...
Couldn't you just take a bite, shoot the pic and then throw it away?
Poetic Justice: New England cheaters buried in snow
planespotting From United States of America, joined Apr 2004, 3547 posts, RR: 5
Reply 22, posted (3 years 5 months 3 weeks 5 days 21 hours ago) and read 3872 times:
Gentleman (Maybe I'm wrong to assume that only dudes are commenting on a McRib thread, but I bet I'm right), the answer has more to do with the supply and demand of commodities than any demand issues from consumers (but I'm sure that is part of it as well). See this aptly named article from Chicago Magazine:
And to this day, the McRib comes and goes from the McDonald's menu for reasons that have to do with its intense popularity and a national supply of pork trimmings that's typically a lot more limited than the supply of beef trimmings.
"If you suddenly start to buy a large amount of that material," said Mandigo, "the price starts to rise."
As the cost to McDonald's rises, the McRib tends to go out of circulation again. And then the same parts of a hog tend to flow back into the processing lines for Spam, Vienna sausages and other specialized products.