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“Open Doors”, the initiative that takes our customers behind the scenes inside McDonald’s kitchens, is back!

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In the framework of the International Day of Universal Access to Information (Transparency Day) celebrated every September 28, we announce the relaunch of the “Open Doors” kitchen tours: the program that has already allowed more than 15 million people to discover how the world’s most famous hamburgers are made. We became the only Company in the quick-service industry to open its kitchens to the public to offer consumers the opportunity to learn about the preparation processes and ingredients of our menu in a transparent way. 

During the coronavirus pandemic, visits to McDonald’s kitchens were temporarily suspended and replaced by a virtual version. Now, the “Open Doors” initiative is back with a revamped and updated edition to clear up all the myths and doubts about the world’s most iconic food.

“People are increasingly demanding and discerning about the quality of the food they eat. Open Doors is a way to give them the opportunity to get to know us better and see firsthand the work we do to offer ingredients of the highest standards and certified origins, whose preparation uses the most rigorous processes to end up on the customers’ table. We have nothing to hide,” said David Grinberg, Vice-President of Corporate Communications at Arcos Dorados. 

What can be experienced at the “Open Doors” Tour?

Those who participate in the visit will be able to clear up doubts, debunk myths and learn all about the quality ingredients and processes that go into preparing our menu. Customers will also be able to experience what the daily work of young people, most of whom are going through their first formal employment experience, is like.

An “ Open Doors” tour is available at most McDonald’s restaurants in the region and no pre-registration is needed. For approximately 20 minutes, the Restaurant Manager and our team will guide visitors through the entire kitchen experience; which includes a demonstration of food hygiene and safety measures, ingredient sourcing and storage, order preparation and many other “secrets” that, although out of sight, are part of the strong commitment to quality that the Company has consistently shown since its beginning.

At the end of the tour, visitors will be able to provide feedback on the experience through a brief satisfaction survey. Tours can be conducted from Monday to Thursday, for a maximum of 5 people at a time, and are open to customers over 18 years of age; provided that they agree to wear a mask and comply with the food safety measures required to enter the kitchens.

To learn more about “Open Doors” go to www.arcosdorados.com/open-doors-2022

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We are aware that we cannot do this alone. Achieving this goal requires the development of strategic alliances that enable us to carry out initiatives that impact more people. This makes SDG 17 transversal to all our pillars.

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The sustainable management of water resources, in turn, allows us to improve the management of food and energy production and thus contribute to the economic growth of communities. To this end, it is important that we work to reduce the consumption of this natural resource.

Our contribution: We carry out different implementations in our restaurants that allow us to regulate consumption. In addition, through the Natal Program, we reuse water for cleaning and irrigation tasks in the restaurants.

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Forests around the world are threatened by deforestation, which is estimated to account for up to 15% of global greenhouse gas (GHG) emissions. This represents a real risk to our business, our supply chain and our customers.

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Our contribution: From Arcos Dorados and the McDonald’s system of which we are part, we work to keep families with children receiving medical treatment together and close to specialists. In addition, we are constantly evolving, providing changes in our menu offerings and alternatives to bring children to incorporate new habits into their daily lives.

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     Home > Good Food Journey > Take A Peek Into Our Kitchens

Take A Peek Into Our Kitchens

People often wonder what the kitchens of their favorite restaurants look like; is there a large burger making machine that puts the orders together or is there a magic chef concocting it all together? How the fries are cooked, salted and packed? Well at McDonald’s, one doesn’t need to wonder – they can walk up to the Restaurant Manager and ask for a tour of the facility at any of the restaurants!

Watch this video to get a quick glimpse into what you will find on a McDonald’s Kitchen tour. Ayush Shah, Deputy Manager – Restaurant Solutions Group, McDonald’s shows us how the kitchen is divided between veg and non-veg stations. Ayush then takes us through the burger assembling process in which there is an initiator who, after looking at the new order details on the screen, starts toasting the buns. After that, the buns are passed on to the next crew member who adds patties, salads and sauces. The entire process is governed by three crew members.

The video also takes us to the cold storage area where the raw products are neatly stacked.

It is to be noted that all McDonald’s products are stored at varying temperature points that keeps them in the best of shape – be it a crisp lettuce that sits in a chiller or that Fillet-O-Fish that has been stored at exactly the same temperature from the moment it has been processed.

Did you know you could ask for a kitchen tour yourself and get a behind the scenes look at how your favorite food is crafted for you – efficiently, fresh and delicious.

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Go Inside the Secret Test Kitchen Where McDonald's Invents New Menu Items

By Kim Bhasin We visited McDonald's global headquarters in Oak Brook, Ill., and the company gave us a peek inside its test kitchen. Tucked within the walls of the Campus Office Building, the Culinary Center seems to be in a peculiar place. It's surrounded by endless cubicles and corporate-folk. But inside the kitchen, there's serious work being done. "It's not just chefs playing in the kitchen," said Chef Jessica Foust, a nutrition and culinary manager at the test kitchen. Every menu item takes years of planning to develop and organize. Different countries, screening, volume -- it's quite the effort, she said. So, what's it look like in there? See for yourself. Disclosure: McDonald's provided travel and accommodations for the trip. %Gallery-179103%

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Food and travel blog focusing on food travel and sight-seeing, from Cardiff to the Caribbean

A behind-the-scenes look at McDonald’s ‘restaurant evolution’

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Recently, Mcdonald’s invited me along to its Cardiff Culverhouse Cross branch on Copthorne Way for a first-hand insight into a number of changes introduced as part of the multi-national fast food chain’s ‘restaurant evolution’.

As I lived in Ely throughout my childhood, this was my local branch for many years and so it was quite nostalgic for me to go back to this branch; although it has certainly changed a lot since I last went there!

After sitting down with some of the branch and area managers for a chat about the exciting new features involved in McDonald’s restaurant evolution, I went on a guided tour of the dining area and kitchen, enabling me to see what really goes on behind-the-scenes.

McDonald’s restaurant evolution is all about making the food ordering process as convenient and fast as possible, without compromising on quality of food, or customer service. At the same time, it’s become easier than ever to customise your order – get rid of the gherkins or onions, take away the sauce or add extra cheese or bacon; just to highlight a few possibilities.

Here are some of the key features being introduced at McDonald’s as part of its restaurant evolution:

Interactive tablets

Digital technology plays a big part in revolutionising the McDonald’s experience. Newly installed tablets offer a variety of exciting apps to entertain you as you eat, and keep the kids entertained whilst you polish it all off.

Order and Collect kiosks

To speed up the ordering process and avoid having to queue, McDonald’s have brought in digital Order and Collect kiosks. These touchscreen displays enable you to tailor your order and pay there and then, so you don’t have to spend time standing in line during busy periods. You can even scan vouchers for discounted or complimentary food on these kiosks, whereas often you have to wait to see a staff member to redeem a voucher of this kind.

Food can be ordered to eat-in or takeaway and if you touch the wheelchair symbol in the bottom-right hand corner, the menu slides down to the bottom of the screen, meaning it is just as easy for disabled customers to order through the Order and Collect kiosk (equally as useful for small people, like me!)

Another way that McDonald’s have attempted to simplify the ordering process is by introducing the option to place your order through your mobile phone. Simply scan the QR code at the bottom-right of one of the new menu display screens, and you can order and pay in a matter of minutes through the McDonald’s app. 

Wireless phone charging points

There’s nothing worse than your phone battery dying whilst your out-and-about, which is why McDonald’s has built phone charging points into the dining tables at many of its restaurants. Just place your phone over the centre of the charger, and it’ll start changing – no need to faff around with any wires. 

Table service

One of the biggest changes to be introduced as part of the McDonald’s restaurant evolution, is that of table service. I was surprised to discover that if you order through the Order and Collect kiosk, you can choose to have your meal brought over to your table by a staff member, so you can take a seat and relax while you wait for your food to arrive. 

Improved high-chairs

Parents will be pleased to know that McDonald’s have improved the design of their high-chairs so that they now include a disposable plastic big to avoid any messy mistakes when dining out with the kids.

After playing around with McDonald’s new digital technology, I was escorted on a behind-the-scenes tour of the kitchen, to see the quality ingredients being used and witness the cooking process in action. The McDonald’s restaurant evolution aims to make the food preparation process even quicker than ever before through revolutionised kitchen design, whilst also ensuring that the food is still just as fresh as ever.

Wearing a McDonald’s hat, hair net and apron complete with my very own name badge, I washed my hands at the sink before being guided through the kitchen, and shown the food storage/preparation areas and equipment.

Being inside the busy kitchen at McDonald’s is like being on a factory production line, with each part of the kitchen designated for use in preparing or cooking a specific product. Chicken is cooked on one side of the kitchen, while beef is prepared on the other side, and vegetarian produce and fries have their own sections too.

The start of the ‘production line’ is where you’ll find the bread buns and wraps. There is a different kind of bun or wrap to go with just about every kind of McDonald’s burger you can order. 

The bread is toasted in a big industrial toaster before being passed along to the next stage of the food preparation process.

Sauces are squirted directly onto the bread buns/wraps using a sauce dispenser that works like a gun – aim the nozzle wherever you want the sauce to be released, and then press the trigger to ‘fire’ the sauce onto it. There is a different gun for each kind of sauce, as pictured below. 

The burgers are then topped with fresh ingredients and (if applicable) cheese. The diagrams above the sauce guns in the picture above show which ingredients need to go into each burger, the quantity to use, and the order in which to place them onto the bread bun. 

Finally, the all-important beef patty or chicken fillet burger is added to the burger using a pair of tongs. To ensure a ready supply of hot burgers so that the customer doesn’t have to wait for their food to be cooked, whilst also making sure food stays fresh and isn’t kept hot for too long, McDonald’s keep its burgers in heated cabinets which are linked to an overhead display screen indicating how long the burgers in each tray have been kept hot for. The meat is disposed if it isn’t used up within a specified amount of time, ensuring a tasty product for the customer and reducing the potential for contamination.

The burger is then wrapped and placed onto a tray, where it is picked up by the serving staff, paired with a carton of freshly cooked fries and a drink (if ordered as part of a meal), and handed over to the customer/taken to the table. 

After being shown how to make a McDonald’s burger, I was then tasked with the exciting challenge of making my very own Big Mac! As a Big Mac has three parts to it – the crown, the club and the heel – you have to remember which ingredient to place onto which part of the burger, which makes it slightly trickier. After toasting all three parts of the bun, I added the Big Mac sauce to the heel, before adding a handful of iceberg lettuce, a pinch of diced onions and two gherkin slices. Then, I added a slice of cheese and one beef burger, before the club. On top of the club, I placed more lettuce, onions and another burger, before placing the crown on top as the finishing touch. Here I am pictured below with my masterpiece!

It wasn’t bad for my first attempt at making a Big Mac, although I think I could have done with using a little less lettuce and taking more care to align the burger and bun together neatly. 

I really enjoyed finding on out about the new changes being introduced at McDonald’s as part of its restaurant evolution, and I definitely think these improvements will make the ordering and dining process more hassle-free and enjoyable for customers. It was fascinating to discover what goes on behind-the-scenes in a McDonald’s kitchen, and I was surprised to learn about all the different quality control measures that are in place. I don’t think I’ll ever find myself in a McDonald’s kitchen again, but it was fun to get into the spirit of things by donning the staff uniform and I’ve already managed to trick a few of my friends into thinking I’ve landed myself a new job! 

What do you think about the new changes being introduced as part of the McDonald’s restaurant evolution? 

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22 Comments on A behind-the-scenes look at McDonald’s ‘restaurant evolution’

I actually really like how McDonalds have changed the style of the restaurants, plus adding in the entertainment too. Although, it does feel a bit like Argos now haha

Haha, I can see what you mean – bright, colourful, friendly theme going inside. I love my food, but sometimes, nothing beats a McDonalds!

Times have changed and so McDonald’s. I love how they incorporated the digital world and make the order system easier and more comfortable to their patrons.

It certainly beats standing in a queue 🙂

Wow… doesn’t look like a regular McDonalds at all.. amazing post.. you have described this evolution so well..

Thank you! It is looking really bright and funky in McDonalds at the moment!

I’m really impressed by the new changes, particularly everything being made to order – fresh is always best! 🙂

Yes, it definitely tastes miles better when it hasn’t been sitting there, being kept hot for ages 🙂

Pretty cool! Mac Donalds has changed, it’s really good to know.

Yes, it is changing for the better by the looks of things 🙂

Smart moves, especially the order kiosks! I have always hated the queues – and I love that you can get your food brought to your table now too

It seems as though they’re putting a lot of thought into the customer experience!

I knew of some of the changes, the new on for me was the table service option, that is cool. And how fun you go to have a behind the scene experience

I was shocked to discover that McDonald’s do table service now. It was a fascinating experience!

This is fascinating! Ever since an earl age (going through the round window on play school!) I have been fascinated by seeing behind the scenes. I’m well impressed with the phone charging points on the tables.

The charging points are a big attraction for me. If I was out and about and my phone died, I’d probably pop to McDonald’s purely to use their chargers, but no doubt I’d end up buying something while I was there too.

I am a big fast food fan but sadly have never enjoyed a McD’s burger, which is a shame as they are often in really handy locations so it would be helpful! The competitor of theirs that I favour isn’t quite as prevalent. I do find that chains like this are often the real innovators in terms of shaping how we use restaurants, how we order, collect and so on. Very interesting.

It’s not for everyone I guess. I must admit, I am a little bit too fond of McDonald’s food.. I love the cheeseburgers and the McNuggets. I am yet to find any other kind of chicken dipper/nugget that tastes the same – Lol! 🙂

They are certainly moving with the times and putting the customers needs first. The new tech sides are impressive and good to hear there are charging stations. I am still not sure about the food only because the veggie options are so limited but these changes are certainly going in the right direction

I totally agree that McDonald’s should be offering more veggie-friendly food in today’s day and age. The choice is really limited at the moment, to be fair.

Sometime only a BigMac will do!! I was afraid of using the new digital ordering units but really love them – they save so much time!

I know exactly what you mean, they can be a little intimidating at first but once you get the hang of them, it’s not too bad 🙂

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McDonalds Open Doors kitchen tours is back!

Last Saturday, I got invited by omy for a blogger session of McDonald’s Open Doors kitchen tour. If it sounds familiar, that’s because this will be the third time that McDonalds is running their Open Doors tour. To date, there has been about 5,000 customers who have participated in the tours since 2009.

Usually no photography is permitted inside McDonalds kitchen, but since this was a bloggers session, we enjoyed some special privileges and went trigger happy. Oh, I also met a fellow mummy blogger, Klessis and other new friends.

Our lovely Open Doors ambassadors.

With a toddler around, the occasional meals plus parties at McDonalds may be inevitable in future, so it’s better that I’m armed with the knowledge of what really goes into the food rather than have the family swear off McDonalds. This is definitely the time to have my burning questions answered, and I was glad to have honest answers from this session.

But before I share with you some interesting revelations, how about a tour with me, starting from the freezer?

The temperature of the freezer is kept at between – 18 ° to – 22 ° to ensure that food stays fresh. In here, patties, vegetables, cinnamon melts, frozen hotcakes and even eggs are found.

Inside the Crew Room, the walls of the room were filled with announcements, notices and challenges which the management use as a communication board for the staff. To deliver consistency in their burgers, they even have instructions on how to assemble their burgers so that nothing is missed out.

Do check out the latest item on their menu, the Big ‘N’ Tasty Burger!

One thing I kept a look out for was the cleanliness of the kitchen. Although I am no domestic goddess myself, it’s paramount that the kitchen is kept clean and that a high standard of hygiene is adhered to especially during the preparation of meals. In this aspect, McDonalds did a great job with their clean countertops and spotless kitchen floors.

While I don’t have any dietary restrictions and am free to pick my choice of meat patties, McDonalds takes this very seriously as their customers could abstain from certain meats due to religious or health reasons. With this in mind, they have different grills for chicken and beef patties so that the different meats do not come into contact with each other.

Not only that, they even color code their tongs as seen on the side rack for the same reason. Bet you never know that.

Last but not least, we were given first hand insight of their ordering system which allows them to delivery their food in a fast and super efficient manner. Food is packed fresh only after the order is put in. After all, they serve 5 million customers every month! Imagine that.

The session ended with snacks buffet style for all the bloggers while we mingled with the staff and fellow bloggers. I had the Holicks Crunch McFlurry which was surprisingly delightful even though I’m not a big fan of Holicks. It’s pretty new on the menu and I’ve been recommending it to those who like their McDonald’s desserts.

Overall, I found the session very informative and was glad that McDonalds gave honest answers of the truth behind their food. Like when I asked if they used MSG, they replied that only small amounts is used for their curry sauce, sausages and McSpicy.

It was also heartening to know that they have incorporated healthier options, like apple dippers and cup of corn in their happy meal menu to give kids a more balanced meal.

Healthier options available:

• You can request for more veggies, at no extra cost; or
• You can swap the french fries in your meal for a nutritious corn cup at no extra charge; or
• Pay just $1 to add apple dippers to your Extra Value Meal.

This review does not mean that I’m now an advocate of McDonalds. After all, as a parent, I want to ensure that my child gets healthy and nutritious meals. But like TV and ice cream, the key is really about moderation. With an understanding of the options available, we can all make healthier choices for our kids.

If you want to know the truth behind your favorite food at McDonalds, the Open Doors Tour will be opened to the public starting from 18 September 2011 all the way to 19 February 2012, at 25 McDonald’s restaurants island-wide. The kitchen tours will take place every 3rd Sunday of the month.

Thanks to McDonalds for the hosting this event!

Tagged: fast food , happy meals , McDonalds , Open Doors Tour 2011 , truth

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oh, i didn’t know i could ask for more vege at no additional cost! i shall do that next time. 🙂

Very informative .. Thks Susan

Ming Yuan: Yeah and one thing I found out is if you only like wings only or drums only for mcwings, they do special orders!

No extra veggies for me!! How about extra beef patties 🙂

Then you give their Big “N” Tasty burger a try!

Hey thanks for sharing! The kitchen really looks clean, and all the attention to detail, like the different coloured gloves is impressive!

Thanks for the sharing…how do i register for the kitchen tour please?

Hi Angeline, You can go to this link, http://www.mcdonalds.com.sg/opendoors/register.html , to register.

I know that slots for Sept, Oct and Nov have all been taken up. So do leave your details with them to be notified when they open registration again after Nov.

Hi Susan, It was nice meeting you! Wish you good luck in trying out your cake pops again! 🙂

Hi Jane, It was nice meeting you too. I bought my compound chocolate as you suggested. Will try baking some cake pops again soon!

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Hi, I’m Susan from Singapore. Welcome to my blog where I share stories of my juggling journey as I switch gears from a full-time working mum to a newly minted stay-home mum to my girl, Sophie.

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• Minimum requirement of 10 children per party.
• The party duration is 1 hour 30 minutes. Please ensure that all guests come on time.
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They Built a Luxurious 4000 sqft Barndominium Home with a Texas-sized Kitchen Island and Then Gave a Tour

Posted: April 16, 2024 | Last updated: April 17, 2024

Welcome to one of Texas Best Construction’s most impressive builds: a captivating glimpse into a luxurious 4000 sqft Barndominium home, where modern elegance meets rustic charm. Nestled in the heart of Texas, this architectural marvel boasts a sprawling kitchen with a Texas-sized island, setting a new standard in home design.

Join us as we embark on an exclusive tour of this stunning property, showcasing its unique blend of style, comfort, and grandeur. From its expansive living spaces to the intricately designed kitchen, every corner of this home is a testament to innovative design and exquisite craftsmanship.

Size and Structure

The North Lake Barndominium is 140 feet long and 40 feet wide, with a living area of 100×40 feet and a 60×40 feet shop area. It features a front covered parking area and a front door leading into the main living space.

Exterior Features

The exterior includes a black roof with PBR style panels, black trim, and bright white exterior walls. There’s a large, decorative gable with an 800 square foot porch and a pool area. The house has black casement style E Anderson windows.

Interior Layout

The interior boasts 4,000 square feet of living space, including five bedrooms, three and a half bathrooms, and ample storage. The great room is approximately 1,600 square feet, ideal for entertaining.

Design and Decor

The home features a contemporary design with a black and white color scheme. The kitchen has black cabinetry and Cambria dovestone quartz countertops. There’s a large island, high-end appliances, and a spacious pantry.

Kitchen Design and Color Scheme

The kitchen has a contemporary, modern feel with a black-and-white color scheme. The island and cabinetry are painted black, contrasting with the white walls.

Island and Storage

The kitchen features a large island, described as “Texas-sized,” providing extensive seating for 10 and storage space. There is dual storage on both the front and back sides of the island. The kitchen has fewer upper cabinets but compensates with more lower cabinets for storage.

Kitchen Lighting

The kitchen is equipped with gold hardware and lighting fixtures, including pendant lights over the island and a chandelier in the dining area. These fixtures match the gold inlay of the hardware, creating a cohesive look.

Countertops and Backsplash

The countertops are Cambria dovestone quartz, predominantly white with black accents. The backsplash has gold accents, complementing the overall color scheme.

Kitchen Features

The kitchen includes high-end appliances like a wolf brand double range cooktop with a six-burner and flat top grill. There’s also an ice maker, essential for entertaining and outdoor parties. The sink is a large, single-basin stainless steel model with a unique cup or bottle washer feature.

Adjacent to the kitchen is a large walk-in pantry, providing ample storage space for groceries and kitchen essentials.

Lighting and Flooring

The house uses 8-inch disc lights for bright illumination and has LifeProof vinyl plank flooring from Home Depot. The kitchen and dining area feature unique lighting fixtures and chandeliers.

Master Suite

The master bedroom is 20×20 feet with an exterior door to the patio.

Master Bathroom

The master bathroom includes a large shower area with pebble-style tile flooring and a jacuzzi tub with multiple features.

Additional Rooms

There are guest suites with full bathrooms, a homeschooling area or office, and a laundry/mudroom with built-in storage and double stackable washers and dryers.

The shop area is insulated with a high ceiling and conventional steel frame construction. It includes additional storage space and an office room.

Outdoor Living

The property features an 8×100 foot patio connecting the pool area, master bedroom, and shop. There’s also a large panoramic door connecting the indoor and outdoor living spaces.

Source: Texas Best Construction

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