McDonald’s to Sell Monster Energy Drinks

21-mcdonalds-monster.w529.h529-1“All-Day breakfast” has become a major spur for McDonalds, and now executives have released that more implementations will take part for McDonalds. One of these will be to sell Monster energy drinks as part of value meals. “We’re always gathering feedback form customers on the food and beverages they’d like to be served at McDonald’s.” a representative said. Implementing Monster in value meals is still in limited trial at 20 locations throughout Michigan, Ohio, Georgia, Florida and Illinois. The chain says that many people are coming in to just purchase Monster, and the deal in itself could potentially be worth billions for Monster. Because, Monster is now distributed by Coke the logistics of selling Monster is fairly simple for McDonald’s as they are in partners with Coke products.

While many consumers have expressed negativity to levels of sodium and other unhealthy factors of McDonald’s, selling loads of caffeinated drinks can be a concern. The FDA has been reviewing “hundreds” or so-called “adverse event” reports involving energy drinks, and recent studies have connected them to hypertension and high chances of traumatic brain injury in athletes The American Medical Association says it should be illegal to market the beverages to anyone under 18. These regulations can potentially disregard McDonald’s plans of selling Monster drinks in all locations.

However, McDonald’s right now, don’t seem to be concerned with these rioting regulations. A spokesperson for McDonald’s said the company is also testing a value deal of two 16 ounce cans of Monster for $4.

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Shortage in Good Cooks for Kitchens

NEW YORK - February 16: Pulse - Chef Matt Aita in the kitchen at Chef’s Club by Food & Wine, The Puck Building, 275 Mulberry Street in Manhattan. February 16, 2015. (Photo by Gabi Porter)

While the restaurant industry is booming with many new competitors in the field, many are lacking good staff in kitchen that can produce high demand quality foods without the Chefs. This side effect has become an important factor for the restaurant industry as it shifts the type of restaurants Chefs are now tending to open. Many underpaid chefs are leaving their “425 square foot Bushwick studio to open ramen and friend chicken fusion joints. Hooni Kim, chef owner of Hanjan and Danji, said he’s given up on expecting that “line cooks will be able to season correctly.” His new dishes are ones that he can make himself in advance and the line cooks heat when serving.

Openings for junior jobs like prep cook and line cooks are taking longer to fill because applicants are showing weaker skills. While applicants are under performing, they are also expecting more from positions. Stagiaries, aspiring cooks, once begged for unpaid internships but ow are leaving after a day of work or not showing up at all. These trends have become a major crisis for chefs and restaurateurs. The shortage has effected hiring in restaurants. Eventually, for some, it is even affecting their food and forcing them to simplify dishes.

The lack of eligible stagiaries is creating a shift in restaurants to where they are simplifying their foods and creating basic scalable restaurant concepts.

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