McDonald coffee-house-style: McCafé

Coffee was the most common beverage consumed in the United States until the 1960s, when soft drinks became America’s beverages of choice.

Premium coffee has had a resurgence, first due to the Starbucks coffee chain and then due to the introduction of premium coffees in Dunklin’ Donuts and Burger King establishments. McDonald’s is doing well with its McCafés, which serve mochas and other gourmet coffees in a separate area of selected McDonald’s units.

McCafé is a coffee-house-style food and drink chain, owned by and usually located in McDonald’s restaurants. Created and launched in Melbourne, Australia, in 1993, the chain reflects a consumer trend towards espresso coffees.

As the company opens new restaurants and remodels existing restaurants, it is adding more McCafés in US and European markets. The chain spread to 17 countries by 2001 with the first one in the United States opening in Chicago, Illinois in May 2001 when there were about 300 worldwide.

In December 2016, the company said that they will reintroduce the McCafé concept next year, about eight years after it debuted nationwide. The push follows efforts to upgrade its java and get more of its beans from sustainable sources.
McDonald coffee-house-style: McCafé

History of bistro

According to one story, the small restaurants known as ‘bistro’ acquired their name during the Russian occupation of Paris. The word became popular after 1815. In the bars and cafes, soldiers would demand quick service and shout a Russian a word that sounded like bistro.

The term “bistro” became popular in America during the mid-20th century. Bistro is short for bistrouille, French name for a drink made of coffee and brandy. Bistrouille in turn derives from the French bis, meaning twice, and touiller, meaning to mix, the coffee first being mixed with milk and then with the brandy.

Bistro was a place for working men and struggling artists in the late 19th century to gather. From these humble beginnings, all the various types of food and beverage facilities have developed, for quick, slick fast food eateries to elegant restaurant offering carefully prepare gourmet food in beautiful surroundings.

Today a bistro can be anything from the dining establishments to an annex of a famous restaurant that wants to attract a wider range for diner.
History of bistro

Coffee in fast food restaurants

After the Civil War, coffee moved from a generic commodity to a branded product. It was commonly sold in cafes, coffee shops, restaurant and fast food chains and was brewed in virtually every home.

Coffee has been an important part of fast food breakfast options. Coffee was a major item in Dunkin’ Donut when it first opened, and has remained so ever since.  In 1999 the company proclaimed that it had just sold its 8 billionth cup of coffee since opening its doors in 1950.

Starbucks introduced premium coffee and with its drive-through window was beginning to look a lot more like a fast food restaurant. Dunkin’ Donuts seeing the profits in specialty coffee began to offer it own version, which was very successful.

Dunkin’ Donuts was the largest seller in America of regular, non-flavored, brewed coffee through fast food outlets.

MacDonald’s jumped on the coffee bandwagon and other fast food chains began to do the same.

McDonald’s jumped into the upscale coffee business by expanding its McCafe, a concept that had been developed in Australia in 1993. These were a separate area within McDonald’s restaurant with their own counters that sells pastries, premium coffee, mocha frappes and cappuccinos.

In 2006, McDonald’s changed its drip coffee to a stronger blend and began marketing it as ‘premium’ roast – which Consumer Reports rated ‘better’ than Starbucks.
Coffee in fast food restaurants