The Burger King Whopper is a great product. Many people, myself included, feel it is far superior to McDonald’s Big Mac. The problem with BK has always been product consistency. One day a Whopper can be sublime – the perfect fast food burger. Fresh, crunchy, a perfect combination of backyard BBQ, veg. and condiments (the tomatoes are always an issue in the winter), the next day it can be cold, greasy and sporting an almost fruit cocktail-like mush of ingredients.
As a student of Burger King, I thought their investment in new broiler technology a year or so ago was going to change the fast food world. It did not. McDonald’s is still kicking their butt in consistency. Broiling is BK’s point of difference, but it won’t hold up to poor in-store execution.
Today a Brazilian consortium of investors by the name of 3G is likely to make a move on Burger King. In my view they are buying a business and a brand with so much upside it’s scary. The new owners need to establish almost NASA-like precision, though, with regard to product quality, especially in franchise stores. Forget the advertising for the moment. Forget the children’s playrooms and store color palette. Get the core product right, make it consistent and the category will turn in your favor. Especially as you roll out internationally. Peace!