Daniel Coudreaut, an alum of the Culinary Institute of America who is now director of culinary innovation at McDonald's, is changing the fast-food chain by introducing fare including "genuinely edible" salads, Angus burgers and now a Mac Wrap made with Big Mac components. He and his staff of 16 consider close to 1,800 menu ideas a year, and typically only about two are approved.

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TIME magazine

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